Re: Re: MELODY - HERE IS THE REPORT YOU REQUESTED

[Guest guest]

Oh, wow! This may also help me with blended protein drinks ­ I've always

used some sort of " cream " - (typically cool whip) to keep it in suspension.

Thanks so much!!!!

Pam

Reply-To: <sproutpeople >

Date: Wed, 13 Jul 2011 14:54:48 -0000

To: <sproutpeople >

Subject: Re: MELODY - HERE IS THE REPORT YOU

REQUESTED

>

>

>

>

>

> Meloday, the secret ingredient in the Star Bucks Frappachino is zanthan gum

> (1/8th t). You can use a little certo (1 t)(fruit pectin) too if you don't

> have that. It keeps the drink from separating.

> I've blended strong coffee and ice to try and make the drinks and that's the

> secret. Try it with sugar free cocoa and maybe some creamy almond or cocoanut

> milk. Yummy! in Michigan

>

>

>

>

>

[Guest guest]

Melody,

I am not famaliar with diabetes but you might want to read this first...

http://en.wikipedia.org/wiki/Xanthan_gum

It is produced by the

fermentation<http://en.wikipedia.org/wiki/Fermentation_%28biochemistry%29>of

glucose <http://en.wikipedia.org/wiki/Glucose>,

sucrose<http://en.wikipedia.org/wiki/Sucrose>,

or lactose <http://en.wikipedia.org/wiki/Lactose> by the *Xanthomonas

campestris <http://en.wikipedia.org/wiki/Xanthomonas_campestris>*

bacterium<http://en.wikipedia.org/wiki/Bacterium>.

After a fermentation period, the polysaccharide is precipitated from a

growth medium with isopropyl

alcohol<http://en.wikipedia.org/wiki/Isopropyl_alcohol>,

dried, and ground into a fine powder.

I wonder if agar powder would work? http://en.wikipedia.org/wiki/Agar

*Agar* or *agar-agar* is a gelatinous

<http://en.wikipedia.org/wiki/Gelatin>substance derived from a

polysaccharide <http://en.wikipedia.org/wiki/Polysaccharide> that

accumulates in the cell walls <http://en.wikipedia.org/wiki/Cell_wall> of

agarophyte <http://en.wikipedia.org/wiki/Agarophyte> red

algae<http://en.wikipedia.org/wiki/Red_algae>

..[1]

<http://en.wikipedia.org/wiki/Agar#cite_note-oxford-0>[2]<http://en.wikipedia.or\

g/wiki/Agar#cite_note-2000-1>Historically

and in a modern context, it is chiefly used as an ingredient in

desserts <http://en.wikipedia.org/wiki/Desserts> throughout Asia

I think the Agar, or agar-agar would be considered all natural.

> Meloday, the secret ingredient in the Star Bucks Frappachino is zanthan gum

> (1/8th t). You can use a little certo (1 t)(fruit pectin) too if you don't

> have that. It keeps the drink from separating.

> I've blended strong coffee and ice to try and make the drinks and that's

> the secret. Try it with sugar free cocoa and maybe some creamy almond or

> cocoanut milk. Yummy! in Michigan

>

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Your grandmother would have known what Certa was ­ LOL. It's pectin, (made

from apples), which makes fruit jell for jelly.

Pam

Reply-To: <sproutpeople >

Date: Thu, 14 Jul 2011 01:12:22 -0000

To: <sproutpeople >

Subject: Re: MELODY - HERE IS THE REPORT YOU

REQUESTED

>

>

>

>

>

> Well, I do appreciate you looking out for me. I never did inquire about

> Frappachinos from Starbucks. I had inquired about Dunkin Donuts Frozen Hot

> chocolate. But I do love reading what everybody else has written.

>

> And I just made my own sugar free version of Frozen Hot chocolate. I just put

> the video up on another thread. It should show up on these boards very soon.

>

> It came out great.

>

> And have no fear, I'm not the type of person who experiments with Xanthum gum,

> etc. I listen to the old advice. If my grandmother wouldn't have known what

> it was, then I don't put it in my mouth.

>

> So far, I'm doing good.

>

> Thanks very much

>

> melody

>

>> >

>>> > > Meloday, the secret ingredient in the Star Bucks Frappachino is zanthan

gum

>>> > > (1/8th t). You can use a little certo (1 t)(fruit pectin) too if you >>>

don't

>>> > > have that. It keeps the drink from separating.

>>> > > I've blended strong coffee and ice to try and make the drinks and that's

>>> > > the secret. Try it with sugar free cocoa and maybe some creamy almond or

>>> > > cocoanut milk. Yummy! in Michigan

>>> > >

>>> > >

>>> > >

>>> > >

>>> > >

>>> > > ------------------------------------

>>> > >

>>> > >

[Guest guest]

Interesting. I do not have Celiac but have been told that grains are hard

on auto immune diseases which I have at least 2. I do know that I am

allergic to some preservatives, not sure which ones exactly. I have not

pursued removing grains from my diet because of the difficulty and

restrictions.

TN6b

> and Melody, I have zanthan gum because I have Celiac disease and have

> to use it for baking (which I do very little of). The amount you use is so

> miniscule that I don't worry about it. I can't have the bread, wraps,

> pancakes, pizza, etc without it that I eat VERY rarely. I'm glad it's there

> so I can have some normal food like I used to have. If you look at labels,

> it's in almost all salad dressings, sauces and condiments we buy. I try to

> eat as much healthy food and with as few chemical ingredients but sometimes

> you have to have a little and choose which to eat. I really would miss

> having a sandwich sometimes or a turkey burger bun. There's so many things

> that have alphabet chemicals that I can skip but this I need. People who can

> eat wheat don't realize how hard it is to have Celiac and find gluten free

> foods. Not sounding grouchy about it I hope,it's just a life decision for

> me. I love healthy food! And, I love this group! in MI

>

>

[Guest guest]

, where in Michigan are you? I lived in Boyne City from1950-1960. Have one

sister still there and another in Oden. Went to college in Big Rapids. Have lots

of friends and relatives from all over the state.

 

Peggy

To: sproutpeople

Sent: Friday, July 15, 2011 7:36 AM

Subject: Re: MELODY - HERE IS THE REPORT YOU REQUESTED

 

Yes Melody I have. :~) The King Arthur chocolate cake is REALLY good and makes

a 9x13 cake. Also the Betty Crocker yellow cake is good but only makes an 8x8.

Maybe you want the smaller one? The BC brownie mix is really good too and you

can't tell the difference with them. Look at the ready tubs of frosting and one

common kind is gluten free if you want frosting.(sorry but don't buy it so can't

remember what brand or make your own) I'm happy with a little whipped topping

and some sliced fruit. This is MUCH cheaper than buying GF products from the

freezer section. And, easy for a gluten eating person to make something gluten

free.

Your friend will LOVE you. My friends always think of something for me when we

get together and it's SO nice of them. Gluten is a HARD thing to get around

when you start and it makes me very sick.

The zanthan gum takes the place of gluten and helps the bread or cake hold

together. Now, on to see your next movie :~) , glad to be living near Lake

Mi where it's a little cooler

>

> Hi.

>

> I bet you have bought those gluten free cake mixes right? Are they any good?

>

> I have a friend who has to eat gluten free and I'm making him a cake.

>

> Melody

[Guest guest]

, I forgot to ask about your name, stitchngirly - I have recently

discovered loom knitting and I love it! Is that a commonality between us?

 

Peggy

To: sproutpeople

Sent: Saturday, July 16, 2011 7:39 AM

Subject: Re: MELODY - HERE IS THE REPORT YOU REQUESTED

 

Peggy, I have a dear friend in Boyne City. It's beautiful up there. I live in

Norton Shores which is between Muskegon and Grand Haven right along the Lake

Michigan shore and about the middle of the state down. (does that make

sense?)I'm also 60 miles south of Ludington. I have yet to start sprouting

anything. I need to find where to get everything but I read every day. Where do

you live now? in MI

>

> , where in Michigan are you? I lived in Boyne City from1950-1960. Have

one sister still there and another in Oden. Went to college in Big Rapids. Have

lots of friends and relatives from all over the state.

>  

> Peggy