Re: Speaking of Dressings...

[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??

[Guest guest]

I was on a modified diabetic diet for a couple of years many years

ago and that's what the hospital dietician told me.

...any ideas

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

brand??

[Guest guest]

I'd never recommend anyone do anything that they think is unsafe.

Having said that, I have never had a problem myself but there IS a

slight risk of salmonella poisoning. If you want to be authentic with

these sauces you can use irradiated eggs.

So here's an alternative. Put a big glop of Hellman's Mayonnaise (SBD

OK and PASTEURIZED) into a bowl, add a much smaller glop of Dijon

mustard and completely cover the whole with lots of parmesan. Stir

till blended. Safe and almost as good.

...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'd never recommend anyone do anything that they think is unsafe.

Having said that, I have never had a problem myself but there IS a

slight risk of salmonella poisoning. If you want to be authentic with

these sauces you can use irradiated eggs.

So here's an alternative. Put a big glop of Hellman's Mayonnaise (SBD

OK and PASTEURIZED) into a bowl, add a much smaller glop of Dijon

mustard and completely cover the whole with lots of parmesan. Stir

till blended. Safe and almost as good.

...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]

Don't trust hospital dieticians! After my daughter was born, I met

with the head dietician because every food tray I received contained

items I am allergic to, even though I repeatedly informed everyone of

my allergies (apples, bananas, oranges, peanuts & cow's milk). The

dietician was very nice, but had no clue what she was doing. After

coming up with a few meal options for me, she suggested some between-

meal snacks such as apple sauce (remember, I'm allergic to apples!)

and bagels with cream cheese (ummm, isn't cream cheese made from

cow's milk?). She also offered to bring me some juice. What did she

bring? Cran-Apple!

My DH and I decided it was safer for me to only consume graham

crackers and Gatorade from the hospital pantry (not very SB friendly,

but who cares when you're recovering from a c-section) and have all

other food brought in by DH and my parents.

I think your dietician was equally clueless. Unless the bread is 50%

crust, the crust can't be 50% of the calories.

--Laurie

...any ideas

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

> brand??

[Guest guest]

That is a good point.

Re: Speaking of Dressings...

Don't trust hospital dieticians! After my daughter was born, I met with the head dietician because every food tray I received contained items I am allergic to, even though I repeatedly informed everyone of my allergies (apples, bananas, oranges, peanuts & cow's milk). The dietician was very nice, but had no clue what she was doing. After coming up with a few meal options for me, she suggested some between- meal snacks such as apple sauce (remember, I'm allergic to apples!) and bagels with cream cheese (ummm, isn't cream cheese made from cow's milk?). She also offered to bring me some juice. What did she bring? Cran-Apple! My DH and I decided it was safer for me to only consume graham crackers and Gatorade from the hospital pantry (not very SB friendly, but who cares when you're recovering from a c-section) and have all other food brought in by DH and my parents.I think your dietician was equally clueless. Unless the bread is 50% crust, the crust can't be 50% of the calories.--Laurie...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]

What is the fat and calories?

Anne

>From: chzkaks@...

>Reply-To: South-Beach-Diet-Getting-It-Right

>To: South-Beach-Diet-Getting-It-Right

>Subject: Re: Speaking of Dressings...

>Date: Tue, 01 Jun 2004 16:59:30 -0000

>

_________________________________________________________________

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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??

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]

Bernstein's Cheese Fantastico!

Total fat: 10g, Saturated fat: 1g

Calories: 100 per 2 TBSP

Carbs: 2g

Is this ok?

> What is the fat and calories?

>

> Anne

>

>

[Guest guest]

Funny you mention the "Carb Options" my friend was just asking me if I had bought any of their products and I did, I just tried the peanut butter. She asked me about the fat and carb content, it actually has one MORE gram of fat but only 1 LESS carb. For the cost, I would just use the regular next time. It does however say no trans fats which the regular can didnt say so, I am not sure.

~Lesa

230/230/165

(Still in Phase 1)

[Guest guest]

Have you ever made your own Peanut Butter? It's out of this world

good. If you have a food processor, you can do it! Cashew and

Almond butter are also yummy.

All you do is grind the nuts to a creamy consistancy. Fun to watch

it turn to butter. Nothing else is added.

> Funny you mention the " Carb Options " my friend was just asking me

if I had bought any of their products and I did, I just tried the

peanut butter. She asked me about the fat and carb content, it

actually has one MORE gram of fat but only 1 LESS carb. For the cost,

I would just use the regular next time. It does however say no trans

fats which the regular can didnt say so, I am not sure.

>

> ~Lesa

> 230/230/165

> (Still in Phase 1)

[Guest guest]

Have you ever made your own Peanut Butter? It's out of this world

good. If you have a food processor, you can do it! Cashew and

Almond butter are also yummy.

All you do is grind the nuts to a creamy consistancy. Fun to watch

it turn to butter. Nothing else is added.

> Funny you mention the " Carb Options " my friend was just asking me

if I had bought any of their products and I did, I just tried the

peanut butter. She asked me about the fat and carb content, it

actually has one MORE gram of fat but only 1 LESS carb. For the cost,

I would just use the regular next time. It does however say no trans

fats which the regular can didnt say so, I am not sure.

>

> ~Lesa

> 230/230/165

> (Still in Phase 1)

[Guest guest]

Have you ever made your own Peanut Butter? It's out of this world

good. If you have a food processor, you can do it! Cashew and

Almond butter are also yummy.

All you do is grind the nuts to a creamy consistancy. Fun to watch

it turn to butter. Nothing else is added.

> Funny you mention the " Carb Options " my friend was just asking me

if I had bought any of their products and I did, I just tried the

peanut butter. She asked me about the fat and carb content, it

actually has one MORE gram of fat but only 1 LESS carb. For the cost,

I would just use the regular next time. It does however say no trans

fats which the regular can didnt say so, I am not sure.

>

> ~Lesa

> 230/230/165

> (Still in Phase 1)

[Guest guest]

Less salty too.

My mother used to buy burlap bags full of roasted peanuts in the shell.

I'd shell them for hours and she would make our own peanut butter.

Maybe that's why I don't dare have natural peanut butter in the house.

Can go thru a jar in a few days by the spoonful.

Hadn't thought of making our own peanut butter for years!

Even tho I sometimes get the grind it at the store peanut/almond/cashew butter,

Still not quite the same.

----- Original Message -----

Have you ever made your own Peanut Butter? It's out of this world good. If you have a food processor, you can do it! Cashew and Almond butter are also yummy.All you do is grind the nuts to a creamy consistancy. Fun to watch it turn to butter. Nothing else is added.

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[Guest guest]

I bought the carb dressings tonight. They were way expensive lol...

I better like 'um lol...

I got the ranch to dip my veggies in and the italian for my salads.

I will let you know what I think of them as soon as I taste them!

> 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 bought the carb dressings tonight. They were way expensive lol...

I better like 'um lol...

I got the ranch to dip my veggies in and the italian for my salads.

I will let you know what I think of them as soon as I taste them!

> 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 have been on a Newman's Own kick lately. I love the redwine

balsamic vinegar one! It is so good on so many things...

Sherry

> 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??