Re: Seeking Imput - Business Venture

[Guest guest]

Unless you find a way to make cookies almost carb free as well as sugar

free plus low calorie also--I'd never even consider them.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

Unless you find a way to make cookies almost carb free as well as sugar

free plus low calorie also--I'd never even consider them.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

Unless you find a way to make cookies almost carb free as well as sugar

free plus low calorie also--I'd never even consider them.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

How about sugar free stuff Using splenda. I don't cook or bake. (my kitchen

is pretty small. I do buy a lot of stuff on e-bay. You might even try

getting some corporate accounts, small cakes, cookie baskets stuff like that.

Marla

[Guest guest]

How about sugar free stuff Using splenda. I don't cook or bake. (my kitchen

is pretty small. I do buy a lot of stuff on e-bay. You might even try

getting some corporate accounts, small cakes, cookie baskets stuff like that.

Marla

[Guest guest]

How about sugar free stuff Using splenda. I don't cook or bake. (my kitchen

is pretty small. I do buy a lot of stuff on e-bay. You might even try

getting some corporate accounts, small cakes, cookie baskets stuff like that.

Marla

[Guest guest]

Just PLEASE remember that sugar free is NOT carb free. It does not help

a diabetic to have sugar free baked goods that are still high in carbs

from the flour & other ingredients!

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

Just PLEASE remember that sugar free is NOT carb free. It does not help

a diabetic to have sugar free baked goods that are still high in carbs

from the flour & other ingredients!

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

Just PLEASE remember that sugar free is NOT carb free. It does not help

a diabetic to have sugar free baked goods that are still high in carbs

from the flour & other ingredients!

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

I'm all to aware, trust me.

I use " flour " from Jena-Marie's. This means cutting the flour with a lot of oat

fiber,

wheat gluten, etc. so that it's low-carb. (NOT nasty soy flour, however, yeck!).

There

is actually almost no white flour in the flour.

SulaBlue

> Just PLEASE remember that sugar free is NOT carb free. It does not help

> a diabetic to have sugar free baked goods that are still high in carbs

> from the flour & other ingredients!

>

>

> cappie

> Greater Boston Area

> T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

> 50-100 carb diet, walking, Metformin

>

> ALA/EPO, Coq10, B12, ALC, Vit C

> Cal/mag, low dose Biotin, full spectrum E,

> Policosanol, fish oil cap,

> fresh flax seed, multi vitamin,

> Lovastatin 20 mg, Enalapril 10 mg

>

> 4/05:140 lbs (highest weight 309),

> 5' tall /age 67,

> cappie@w...

[Guest guest]

I'm all to aware, trust me.

I use " flour " from Jena-Marie's. This means cutting the flour with a lot of oat

fiber,

wheat gluten, etc. so that it's low-carb. (NOT nasty soy flour, however, yeck!).

There

is actually almost no white flour in the flour.

SulaBlue

> Just PLEASE remember that sugar free is NOT carb free. It does not help

> a diabetic to have sugar free baked goods that are still high in carbs

> from the flour & other ingredients!

>

>

> cappie

> Greater Boston Area

> T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

> 50-100 carb diet, walking, Metformin

>

> ALA/EPO, Coq10, B12, ALC, Vit C

> Cal/mag, low dose Biotin, full spectrum E,

> Policosanol, fish oil cap,

> fresh flax seed, multi vitamin,

> Lovastatin 20 mg, Enalapril 10 mg

>

> 4/05:140 lbs (highest weight 309),

> 5' tall /age 67,

> cappie@w...

[Guest guest]

I'm all to aware, trust me.

I use " flour " from Jena-Marie's. This means cutting the flour with a lot of oat

fiber,

wheat gluten, etc. so that it's low-carb. (NOT nasty soy flour, however, yeck!).

There

is actually almost no white flour in the flour.

SulaBlue

> Just PLEASE remember that sugar free is NOT carb free. It does not help

> a diabetic to have sugar free baked goods that are still high in carbs

> from the flour & other ingredients!

>

>

> cappie

> Greater Boston Area

> T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

> 50-100 carb diet, walking, Metformin

>

> ALA/EPO, Coq10, B12, ALC, Vit C

> Cal/mag, low dose Biotin, full spectrum E,

> Policosanol, fish oil cap,

> fresh flax seed, multi vitamin,

> Lovastatin 20 mg, Enalapril 10 mg

>

> 4/05:140 lbs (highest weight 309),

> 5' tall /age 67,

> cappie@w...

[Guest guest]

On Thu, 14 Apr 2005 15:56:07 -0400 cappie@... writes:

>

> Just PLEASE remember that sugar free is NOT carb free. It does not

> help a diabetic to have sugar free baked goods that are still high in

> carbs from the flour & other ingredients!

>

>

That is a very good point Cappie. It is also quite a challenge to

fullfill both options and still have an edible product.

[Guest guest]

On Thu, 14 Apr 2005 15:56:07 -0400 cappie@... writes:

>

> Just PLEASE remember that sugar free is NOT carb free. It does not

> help a diabetic to have sugar free baked goods that are still high in

> carbs from the flour & other ingredients!

>

>

That is a very good point Cappie. It is also quite a challenge to

fullfill both options and still have an edible product.

[Guest guest]

Sula, you will have to check local ordinances about selling foods out of

your home. Perhaps by using e-bay and local flea markets, you will not

have to adhere to safety precautions which they can be extensive and costly.

My cousin's daughter was providing meals to shut-ins when she ran afoul

of the state of PA, $40,000 worth of problems to convert the home

kitchen into a business kitchen that complied with health and safety

standards. The state was extremely finicky and she finally gave up in

disgust.

Helen

[Guest guest]

Sula, you will have to check local ordinances about selling foods out of

your home. Perhaps by using e-bay and local flea markets, you will not

have to adhere to safety precautions which they can be extensive and costly.

My cousin's daughter was providing meals to shut-ins when she ran afoul

of the state of PA, $40,000 worth of problems to convert the home

kitchen into a business kitchen that complied with health and safety

standards. The state was extremely finicky and she finally gave up in

disgust.

Helen

[Guest guest]

Sula, you will have to check local ordinances about selling foods out of

your home. Perhaps by using e-bay and local flea markets, you will not

have to adhere to safety precautions which they can be extensive and costly.

My cousin's daughter was providing meals to shut-ins when she ran afoul

of the state of PA, $40,000 worth of problems to convert the home

kitchen into a business kitchen that complied with health and safety

standards. The state was extremely finicky and she finally gave up in

disgust.

Helen

[Guest guest]

: ly I've never seen anything on the market that tasted

anything better than sawdust myself. AND even the sawdust was high

calorie.

PS I got hysterical in the market the other day--I looked at a very

small individule pie type of sweet--one serving size & it was 610

calories & 85 carbs--I went into shock & then made a spectacle of myself

laughing over it.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

: ly I've never seen anything on the market that tasted

anything better than sawdust myself. AND even the sawdust was high

calorie.

PS I got hysterical in the market the other day--I looked at a very

small individule pie type of sweet--one serving size & it was 610

calories & 85 carbs--I went into shock & then made a spectacle of myself

laughing over it.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

: ly I've never seen anything on the market that tasted

anything better than sawdust myself. AND even the sawdust was high

calorie.

PS I got hysterical in the market the other day--I looked at a very

small individule pie type of sweet--one serving size & it was 610

calories & 85 carbs--I went into shock & then made a spectacle of myself

laughing over it.

cappie

Greater Boston Area

T-2 10/02 1/05 A1c: 5.4 = 115 mean glu

50-100 carb diet, walking, Metformin

ALA/EPO, Coq10, B12, ALC, Vit C

Cal/mag, low dose Biotin, full spectrum E,

Policosanol, fish oil cap,

fresh flax seed, multi vitamin,

Lovastatin 20 mg, Enalapril 10 mg

4/05:140 lbs (highest weight 309),

5' tall /age 67,

cappie@...

[Guest guest]

On Thu, 14 Apr 2005 17:39:08 -0400 cappie@... writes:

>

> : ly I've never seen anything on the market that tasted

> anything better than sawdust myself. AND even the sawdust was high

> calorie.

Well Cappie there are so many factors that come into play. For me, net

carbs are deceptive. I just take the gross carb amount into account. And

you are right about not forgetting calories and I think the most

important component is how it rates on the glycemic index. I read an

article recently that the new marketing promo is going to be GI and GL

instead of low net carbs.

Except for a local place that did make a great low carb bagel until about

10 days ago, I try to use my carb allotment for other things than bread

products. It's not a weight loss thing but a tight bg control thing.

>

> PS I got hysterical in the market the other day--I looked at a very

> small individule pie type of sweet--one serving size & it was 610

> calories & 85 carbs--I went into shock & then made a spectacle of

> myself laughing over it.

>

I have been on the road this week early in the AM and I noticed that fast

food places are replacing super sizing items to doubling the size of

sandwiches and calling them the enormous whopper or ultimate big mac. I

think it was Burger King that has come out with a breakfast sandwich that

looks like it comes on a sub roll and has enough carbs and calories to

cover the entire day. Those lawsuits that were filed against some fast

food companies sure made them rethink what they offer their customers.

I have also noticed that SF offerings seem to not affect my bgs as much

as lower or low carb offerings. An example is Hershy SF chocolates. The

dark chocolate every once in a while is fine for me but when I was in

the drug store once I saw a display for lower carb hershey chocolates and

when I read the label I too laughed out loud. One piece of the lower carb

was 36 carbs. Gimme a break.

[Guest guest]

On Thu, 14 Apr 2005 17:39:08 -0400 cappie@... writes:

>

> : ly I've never seen anything on the market that tasted

> anything better than sawdust myself. AND even the sawdust was high

> calorie.

Well Cappie there are so many factors that come into play. For me, net

carbs are deceptive. I just take the gross carb amount into account. And

you are right about not forgetting calories and I think the most

important component is how it rates on the glycemic index. I read an

article recently that the new marketing promo is going to be GI and GL

instead of low net carbs.

Except for a local place that did make a great low carb bagel until about

10 days ago, I try to use my carb allotment for other things than bread

products. It's not a weight loss thing but a tight bg control thing.

>

> PS I got hysterical in the market the other day--I looked at a very

> small individule pie type of sweet--one serving size & it was 610

> calories & 85 carbs--I went into shock & then made a spectacle of

> myself laughing over it.

>

I have been on the road this week early in the AM and I noticed that fast

food places are replacing super sizing items to doubling the size of

sandwiches and calling them the enormous whopper or ultimate big mac. I

think it was Burger King that has come out with a breakfast sandwich that

looks like it comes on a sub roll and has enough carbs and calories to

cover the entire day. Those lawsuits that were filed against some fast

food companies sure made them rethink what they offer their customers.

I have also noticed that SF offerings seem to not affect my bgs as much

as lower or low carb offerings. An example is Hershy SF chocolates. The

dark chocolate every once in a while is fine for me but when I was in

the drug store once I saw a display for lower carb hershey chocolates and

when I read the label I too laughed out loud. One piece of the lower carb

was 36 carbs. Gimme a break.

[Guest guest]

On Thu, 14 Apr 2005 17:39:08 -0400 cappie@... writes:

>

> : ly I've never seen anything on the market that tasted

> anything better than sawdust myself. AND even the sawdust was high

> calorie.

Well Cappie there are so many factors that come into play. For me, net

carbs are deceptive. I just take the gross carb amount into account. And

you are right about not forgetting calories and I think the most

important component is how it rates on the glycemic index. I read an

article recently that the new marketing promo is going to be GI and GL

instead of low net carbs.

Except for a local place that did make a great low carb bagel until about

10 days ago, I try to use my carb allotment for other things than bread

products. It's not a weight loss thing but a tight bg control thing.

>

> PS I got hysterical in the market the other day--I looked at a very

> small individule pie type of sweet--one serving size & it was 610

> calories & 85 carbs--I went into shock & then made a spectacle of

> myself laughing over it.

>

I have been on the road this week early in the AM and I noticed that fast

food places are replacing super sizing items to doubling the size of

sandwiches and calling them the enormous whopper or ultimate big mac. I

think it was Burger King that has come out with a breakfast sandwich that

looks like it comes on a sub roll and has enough carbs and calories to

cover the entire day. Those lawsuits that were filed against some fast

food companies sure made them rethink what they offer their customers.

I have also noticed that SF offerings seem to not affect my bgs as much

as lower or low carb offerings. An example is Hershy SF chocolates. The

dark chocolate every once in a while is fine for me but when I was in

the drug store once I saw a display for lower carb hershey chocolates and

when I read the label I too laughed out loud. One piece of the lower carb

was 36 carbs. Gimme a break.

[Guest guest]

>

> I'm all to aware, trust me.

>

> I use " flour " from Jena-Marie's. This means cutting the flour with a

lot of oat fiber,

> wheat gluten, etc. so that it's low-carb. (NOT nasty soy flour,

however, yeck!). There

> is actually almost no white flour in the flour.

>

> SulaBlue

>

Hi SulaBlue

I have no idea if your business plan would work - good luck there.

Just be a little careful about how you promote and advertise, if you

are going to claim that the products are good for diabetics. You

don't have the legal resources available that the big food companies

have, if someone claims they got ill eating your food. I have no doubt

that you are an excellent cook, but even fraudulent claims can be a

worry once you start selling to the public.

Which programme do you use for calculating carb/fat/protein content?

I use DWIDB, but there are many others available.

Or do you use your own meter to " eat and test " to get some idea of

glycemic load?

Cheers Alan, T2, Australia.

--

Everything in Moderation - Except Laughter

[Guest guest]

>

> I'm all to aware, trust me.

>

> I use " flour " from Jena-Marie's. This means cutting the flour with a

lot of oat fiber,

> wheat gluten, etc. so that it's low-carb. (NOT nasty soy flour,

however, yeck!). There

> is actually almost no white flour in the flour.

>

> SulaBlue

>

Hi SulaBlue

I have no idea if your business plan would work - good luck there.

Just be a little careful about how you promote and advertise, if you

are going to claim that the products are good for diabetics. You

don't have the legal resources available that the big food companies

have, if someone claims they got ill eating your food. I have no doubt

that you are an excellent cook, but even fraudulent claims can be a

worry once you start selling to the public.

Which programme do you use for calculating carb/fat/protein content?

I use DWIDB, but there are many others available.

Or do you use your own meter to " eat and test " to get some idea of

glycemic load?

Cheers Alan, T2, Australia.

--

Everything in Moderation - Except Laughter