Re: Speaking of Dressings...

[Guest guest]

As far as the bread crust goes, I would rather count it as less than more... It seems like we are getting away from the idea of not counting fat, calories & carbs... This is what always made me fail at other diets, if I could have so much of something, I had to eat everything I was entitled to for the day... Just my thoughts on crust issue....... Judy

JudyPurses4you2000 ConsultantLouis VuittonDesigner Style Handbags

[Guest guest]

Making your own dressing is really the best. I use 2/3 olive oil to

1/3 vinegar (I vary the vinegar between red, red balsamic, white

balsamic, rice, etc) Then I add either a T of interesting mustard (not

yellow hot dog mustard),or a combination of herbs.

Shake it all up in a jar. Can be made ahead in large quantity - keeps

well.

Bea

Deanne wrote:

>Anyone familar with the new " Carb Options " brands of salad dressings

>etc?. I bought the ice tea which is pretty good(made with Splenda)

>but the salad dressings are ridiculously high priced here. I am

>using Newman's Balamic Vinegarette lately...which is quite

>good. I am just trying to acquire a taste for the oil and vinegar

>based dressings. Is there a particular brand most of you use. I see

>the books don't really go into much detail about them...any ideas

>for a good legit homemade one or a preferred store bought brand??

>

>

>

>

>Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South

Beach Diet teaches you to rely on the right carbs and the right fats-the good

ones-and enables you to live quite happily without the bad carbs and bad fats.

>

>For more on this WOE please read " The South Beach Diet " by Arthur Agatston, MD.

ISBN 1-57954-814-8

>

[Guest guest]

Making your own dressing is really the best. I use 2/3 olive oil to

1/3 vinegar (I vary the vinegar between red, red balsamic, white

balsamic, rice, etc) Then I add either a T of interesting mustard (not

yellow hot dog mustard),or a combination of herbs.

Shake it all up in a jar. Can be made ahead in large quantity - keeps

well.

Bea

Deanne wrote:

>Anyone familar with the new " Carb Options " brands of salad dressings

>etc?. I bought the ice tea which is pretty good(made with Splenda)

>but the salad dressings are ridiculously high priced here. I am

>using Newman's Balamic Vinegarette lately...which is quite

>good. I am just trying to acquire a taste for the oil and vinegar

>based dressings. Is there a particular brand most of you use. I see

>the books don't really go into much detail about them...any ideas

>for a good legit homemade one or a preferred store bought brand??

>

>

>

>

>Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South

Beach Diet teaches you to rely on the right carbs and the right fats-the good

ones-and enables you to live quite happily without the bad carbs and bad fats.

>

>For more on this WOE please read " The South Beach Diet " by Arthur Agatston, MD.

ISBN 1-57954-814-8

>

[Guest guest]

The Carb Options dressings have TONS of fat in them. Or, at least the one I

looked at did (like 20g in a serving!!!!!!!!!!!)

I think the Carb Options thing is a bit of a ripoff. They are making money

because so many people just grab it, thinking it is healthier for them. But,

they replace the sugar with Splenda and FAT.

I also am trying to get a taste for vinegar dressings. I'll have to try

Newman's. I have heard many people like it.

I still love good ole light Ranch.

Speaking of Dressings...

> Anyone familar with the new " Carb Options " brands of salad

> dressings

> etc?. I bought the ice tea which is pretty good(made with Splenda)

> but the salad dressings are ridiculously high priced here. I am

> using Newman's Balamic Vinegarette lately...which is quite

> good. I am just trying to acquire a taste for the oil and vinegar

> based dressings. Is there a particular brand most of you use. I

> see

> the books don't really go into much detail about them...any ideas

> for a good legit homemade one or a preferred store bought brand??

[Guest guest]

I just saw something about how high in fat those carb options are.

Speaking of Dressings...

Anyone familar with the new "Carb Options" brands of salad dressings etc?. I bought the ice tea which is pretty good(made with Splenda) but the salad dressings are ridiculously high priced here. I am using Newman's Balamic Vinegarette lately...which is quite good. I am just trying to acquire a taste for the oil and vinegar based dressings. Is there a particular brand most of you use. I see the books don't really go into much detail about them...any ideas for a good legit homemade one or a preferred store bought brand??Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

I just saw something about how high in fat those carb options are.

Speaking of Dressings...

Anyone familar with the new "Carb Options" brands of salad dressings etc?. I bought the ice tea which is pretty good(made with Splenda) but the salad dressings are ridiculously high priced here. I am using Newman's Balamic Vinegarette lately...which is quite good. I am just trying to acquire a taste for the oil and vinegar based dressings. Is there a particular brand most of you use. I see the books don't really go into much detail about them...any ideas for a good legit homemade one or a preferred store bought brand??Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in

1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon

mustard and 1/4 cup of parmesan cheese. Serve on romaine.

BTW - here's a hint that I think is SBD friendly. If you carefully

trim the crusts from a slice of bread, you reduce the calorie count

by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

> for a good legit homemade one or a preferred store bought brand??

[Guest guest]

-GO on getta outta here!!! 50 percent? What the heck is in those

crusts anyway?? LOL thanks for the recipe.

-- In South-Beach-Diet-Getting-It-Right , " b_owen_ca "

<b_owen_ca@y...> wrote:

> How's this. Ceasar dressing.

>

> Put an egg in a blender, turn it on fairly high. S L O W L Y pour

in

> 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon

> mustard and 1/4 cup of parmesan cheese. Serve on romaine.

>

> BTW - here's a hint that I think is SBD friendly. If you carefully

> trim the crusts from a slice of bread, you reduce the calorie

count

> by 50%! Save the crusts and voila, a source for bread crumbs.

>

>

>

>

> ...any ideas

> > for a good legit homemade one or a preferred store bought brand??

[Guest guest]

-GO on getta outta here!!! 50 percent? What the heck is in those

crusts anyway?? LOL thanks for the recipe.

-- In South-Beach-Diet-Getting-It-Right , " b_owen_ca "

<b_owen_ca@y...> wrote:

> How's this. Ceasar dressing.

>

> Put an egg in a blender, turn it on fairly high. S L O W L Y pour

in

> 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon

> mustard and 1/4 cup of parmesan cheese. Serve on romaine.

>

> BTW - here's a hint that I think is SBD friendly. If you carefully

> trim the crusts from a slice of bread, you reduce the calorie

count

> by 50%! Save the crusts and voila, a source for bread crumbs.

>

>

>

>

> ...any ideas

> > for a good legit homemade one or a preferred store bought brand??

[Guest guest]

--So isn't that just sneaky dirty work they would market something

like that and call it " Carb Options " when its just higher in fat. I

would have expected it to be higher in sugar but not fat!! Sneaky

buggers huh?

- In South-Beach-Diet-Getting-It-Right , "

" <mary@h...> wrote:

> I just saw something about how high in fat those carb options are.

> Speaking of Dressings...

>

>

> Anyone familar with the new " Carb Options " brands of salad

dressings

> etc?. I bought the ice tea which is pretty good(made with

Splenda)

> but the salad dressings are ridiculously high priced here. I am

> using Newman's Balamic Vinegarette lately...which is quite

> good. I am just trying to acquire a taste for the oil and

vinegar

> based dressings. Is there a particular brand most of you use. I

see

> the books don't really go into much detail about them...any

ideas

> for a good legit homemade one or a preferred store bought brand??

>

>

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-

fat. The South Beach Diet teaches you to rely on the right carbs and

the right fats-the good ones-and enables you to live quite happily

without the bad carbs and bad fats.

>

> For more on this WOE please read " The South Beach Diet " by

Arthur Agatston, MD. ISBN 1-57954-814-8

>

>

>

[Guest guest]

--So isn't that just sneaky dirty work they would market something

like that and call it " Carb Options " when its just higher in fat. I

would have expected it to be higher in sugar but not fat!! Sneaky

buggers huh?

- In South-Beach-Diet-Getting-It-Right , "

" <mary@h...> wrote:

> I just saw something about how high in fat those carb options are.

> Speaking of Dressings...

>

>

> Anyone familar with the new " Carb Options " brands of salad

dressings

> etc?. I bought the ice tea which is pretty good(made with

Splenda)

> but the salad dressings are ridiculously high priced here. I am

> using Newman's Balamic Vinegarette lately...which is quite

> good. I am just trying to acquire a taste for the oil and

vinegar

> based dressings. Is there a particular brand most of you use. I

see

> the books don't really go into much detail about them...any

ideas

> for a good legit homemade one or a preferred store bought brand??

>

>

>

> Reminder: The South Beach Diet is not low-carb. Nor is it low-

fat. The South Beach Diet teaches you to rely on the right carbs and

the right fats-the good ones-and enables you to live quite happily

without the bad carbs and bad fats.

>

> For more on this WOE please read " The South Beach Diet " by

Arthur Agatston, MD. ISBN 1-57954-814-8

>

>

>

[Guest guest]

sugar raises carbs, I believe, so higher in fat rather than sugar makes sense

Speaking of Dressings...> > > Anyone familar with the new "Carb Options" brands of salad dressings > etc?. I bought the ice tea which is pretty good(made with Splenda) > but the salad dressings are ridiculously high priced here. I am > using Newman's Balamic Vinegarette lately...which is quite > good. I am just trying to acquire a taste for the oil and vinegar > based dressings. Is there a particular brand most of you use. I see > the books don't really go into much detail about them...any ideas > for a good legit homemade one or a preferred store bought brand??> > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. > > For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 > > >

[Guest guest]

sugar raises carbs, I believe, so higher in fat rather than sugar makes sense

Speaking of Dressings...> > > Anyone familar with the new "Carb Options" brands of salad dressings > etc?. I bought the ice tea which is pretty good(made with Splenda) > but the salad dressings are ridiculously high priced here. I am > using Newman's Balamic Vinegarette lately...which is quite > good. I am just trying to acquire a taste for the oil and vinegar > based dressings. Is there a particular brand most of you use. I see > the books don't really go into much detail about them...any ideas > for a good legit homemade one or a preferred store bought brand??> > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. > > For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 > > >

[Guest guest]

My favorite salad dressing is Bernstein's Cheese Fantastico!

According to the ingredients, it looks ok to me. 2 grams of Carbs.

in California

> a particular brand most of you use. I see

> the books don't really go into much detail about them...any ideas

> for a good legit homemade one or a preferred store bought brand??

[Guest guest]

My favorite salad dressing is Bernstein's Cheese Fantastico!

According to the ingredients, it looks ok to me. 2 grams of Carbs.

in California

> a particular brand most of you use. I see

> the books don't really go into much detail about them...any ideas

> for a good legit homemade one or a preferred store bought brand??

[Guest guest]

Yeah, it is all a big conspiracy to make Americans even MORE overweight! )

They can get away with it, because they replaced the sugar with Splenda. And,

thus, reduced the amount of carbs. And, VIOLA... 'Carb Options'. Never mind the

20g of fat per 2TBSP serving! But, all the food people are focused on is

LOWCARB. I saw an ad for the 'low carb breakfast bowl' at one of these

restaurants. It is full of egg (which is OK), full fat cheese, fatty

bacon/sausage, etc. Can you imagine??? Heartattack in a bowl. BUt, it is

advertised as Low-Carb, and people thus buy it up. FDA might have to end up

stepping in to regulate it, like they did with 'low fat' and 'reduced fat'

stuff. Or, at least, work harder on educating people on reading labels.

Geesh

Re: Speaking of Dressings...

> --So isn't that just sneaky dirty work they would market something

> like that and call it " Carb Options " when its just higher in fat.

> I

> would have expected it to be higher in sugar but not fat!! Sneaky

> buggers huh?

>

[Guest guest]

Yeah, it is all a big conspiracy to make Americans even MORE overweight! )

They can get away with it, because they replaced the sugar with Splenda. And,

thus, reduced the amount of carbs. And, VIOLA... 'Carb Options'. Never mind the

20g of fat per 2TBSP serving! But, all the food people are focused on is

LOWCARB. I saw an ad for the 'low carb breakfast bowl' at one of these

restaurants. It is full of egg (which is OK), full fat cheese, fatty

bacon/sausage, etc. Can you imagine??? Heartattack in a bowl. BUt, it is

advertised as Low-Carb, and people thus buy it up. FDA might have to end up

stepping in to regulate it, like they did with 'low fat' and 'reduced fat'

stuff. Or, at least, work harder on educating people on reading labels.

Geesh

Re: Speaking of Dressings...

> --So isn't that just sneaky dirty work they would market something

> like that and call it " Carb Options " when its just higher in fat.

> I

> would have expected it to be higher in sugar but not fat!! Sneaky

> buggers huh?

>

[Guest guest]

As long as it is whole wheat crusts! *smile*

But, really... the crust has 1/2 the calories for the bread? Wow. But, my

bread has a minimal amount of calories when you look at the scheme of things,

and I like the crust. So, I'll sacrifice those 45 calories in crust to enjoy

the bread (only 1 slice a day, anyway)

I'll have to try that recipe.

Re: Speaking of Dressings...

> How's this. Ceasar dressing.

>

> Put an egg in a blender, turn it on fairly high. S L O W L Y pour

> in

> 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon

> mustard and 1/4 cup of parmesan cheese. Serve on romaine.

>

> BTW - here's a hint that I think is SBD friendly. If you carefully

> trim the crusts from a slice of bread, you reduce the calorie

> count

> by 50%! Save the crusts and voila, a source for bread crumbs.

>

>

[Guest guest]

Is it a good idea to eat raw eggs? I have not made some of my favorite recipes

in years because of the warning on raw eggs and when I order Caesar salad

in a restaurant I always ask whether it is made with raw eggs.

Crusts are 50% of the calories of a slice of bread?????

Bea

b_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

Is it a good idea to eat raw eggs? I have not made some of my favorite recipes

in years because of the warning on raw eggs and when I order Caesar salad

in a restaurant I always ask whether it is made with raw eggs.

Crusts are 50% of the calories of a slice of bread?????

Bea

b_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

I remember a few years ago this concern was addressed on the Food Network. Most of the problems with eggs are at the institutional level, meaning food service, restaurants, etc.

Eggs purchased for home consumption are generally fine if they are handled correctly. Salmonella is not a major problem, except to those with weakened immune systems, such as the elderly and children.

So personally I don't worry about a raw egg once in a while.

-----Original Message-----From: Beatrice Newman Sent: Tuesday, June 01, 2004 1:47 PMTo: South-Beach-Diet-Getting-It-Right Subject: Re: Re: Speaking of Dressings...

Is it a good idea to eat raw eggs? I have not made some of my favorite recipes in years because of the warning on raw eggs and when I order Caesar salad in a restaurant I always ask whether it is made with raw eggs.Crusts are 50% of the calories of a slice of bread?????Beab_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

I guess I am concerned because I am "elderly". Also, not everyone knows

if they have a weakened immune system so I still would advise to stay clear

of them

Childs wrote:

I remember a few years ago this concern was addressed

on the Food Network. Most of the problems with eggs are at the institutional

level, meaning food service, restaurants, etc.

Eggs purchased for home consumption are generally

fine if they are handled correctly. Salmonella is not a major problem,

except to those with weakened immune systems, such as the elderly and children.

So personally I don't worry about a raw egg once

in a while.

Re: Re: Speaking of Dressings...

Is it a good idea to eat raw eggs? I have not made some of

my favorite recipes in years because of the warning on raw eggs and when

I order Caesar salad in a restaurant I always ask whether it is made with

raw eggs.

Crusts are 50% of the calories of a slice of bread?????

Bea

b_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

I guess I am concerned because I am "elderly". Also, not everyone knows

if they have a weakened immune system so I still would advise to stay clear

of them

Childs wrote:

I remember a few years ago this concern was addressed

on the Food Network. Most of the problems with eggs are at the institutional

level, meaning food service, restaurants, etc.

Eggs purchased for home consumption are generally

fine if they are handled correctly. Salmonella is not a major problem,

except to those with weakened immune systems, such as the elderly and children.

So personally I don't worry about a raw egg once

in a while.

Re: Re: Speaking of Dressings...

Is it a good idea to eat raw eggs? I have not made some of

my favorite recipes in years because of the warning on raw eggs and when

I order Caesar salad in a restaurant I always ask whether it is made with

raw eggs.

Crusts are 50% of the calories of a slice of bread?????

Bea

b_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

I guess I am concerned because I am "elderly". Also, not everyone knows

if they have a weakened immune system so I still would advise to stay clear

of them

Childs wrote:

I remember a few years ago this concern was addressed

on the Food Network. Most of the problems with eggs are at the institutional

level, meaning food service, restaurants, etc.

Eggs purchased for home consumption are generally

fine if they are handled correctly. Salmonella is not a major problem,

except to those with weakened immune systems, such as the elderly and children.

So personally I don't worry about a raw egg once

in a while.

Re: Re: Speaking of Dressings...

Is it a good idea to eat raw eggs? I have not made some of

my favorite recipes in years because of the warning on raw eggs and when

I order Caesar salad in a restaurant I always ask whether it is made with

raw eggs.

Crusts are 50% of the calories of a slice of bread?????

Bea

b_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??

[Guest guest]

Weakend immuse system generally refers to someone who has been diagnosed with such, for example, someone who is HIV+.

-----Original Message-----From: Beatrice Newman Sent: Tuesday, June 01, 2004 2:22 PMTo: South-Beach-Diet-Getting-It-Right Subject: Re: Re: Speaking of Dressings...I guess I am concerned because I am "elderly". Also, not everyone knows if they have a weakened immune system so I still would advise to stay clear of them Childs wrote:

I remember a few years ago this concern was addressed on the Food Network. Most of the problems with eggs are at the institutional level, meaning food service, restaurants, etc.

Eggs purchased for home consumption are generally fine if they are handled correctly. Salmonella is not a major problem, except to those with weakened immune systems, such as the elderly and children.

So personally I don't worry about a raw egg once in a while.

-----Original Message-----From: Beatrice Newman Sent: Tuesday, June 01, 2004 1:47 PMTo: South-Beach-Diet-Getting-It-Right Subject: Re: Re: Speaking of Dressings...

Is it a good idea to eat raw eggs? I have not made some of my favorite recipes in years because of the warning on raw eggs and when I order Caesar salad in a restaurant I always ask whether it is made with raw eggs.Crusts are 50% of the calories of a slice of bread?????Beab_owen_ca wrote:

How's this. Ceasar dressing.

Put an egg in a blender, turn it on fairly high. S L O W L Y pour in 1/2 cup of olive oil. When it's thickened blend in a tsp of Dijon mustard and 1/4 cup of parmesan cheese. Serve on romaine. BTW - here's a hint that I think is SBD friendly. If you carefully trim the crusts from a slice of bread, you reduce the calorie count by 50%! Save the crusts and voila, a source for bread crumbs.

...any ideas

for a good legit homemade one or a preferred store bought brand??