Re: Seeking Imput - Business Venture

[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 use the old-fashioned method of using either the USDA

database or nutrition labels of my ingredients, a pad of paper,

pencil and a calculator, most times.

My cookbook program " A Cook's Book " has been updated to

include this function, but I haven't really tried it out yet.

I'm definitely going to have to try and figure out how to do the

GI/GL thing. Thus why I'm seeking input!

In truth, I'm starting school in May and just applied for a new job

so this might all be just a flight of fancy.

SulaBlue

--- In diabetes_int , " Alan " <loralgt@y...>

> 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 use the old-fashioned method of using either the USDA

database or nutrition labels of my ingredients, a pad of paper,

pencil and a calculator, most times.

My cookbook program " A Cook's Book " has been updated to

include this function, but I haven't really tried it out yet.

I'm definitely going to have to try and figure out how to do the

GI/GL thing. Thus why I'm seeking input!

In truth, I'm starting school in May and just applied for a new job

so this might all be just a flight of fancy.

SulaBlue

--- In diabetes_int , " Alan " <loralgt@y...>

> 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 use the old-fashioned method of using either the USDA

database or nutrition labels of my ingredients, a pad of paper,

pencil and a calculator, most times.

My cookbook program " A Cook's Book " has been updated to

include this function, but I haven't really tried it out yet.

I'm definitely going to have to try and figure out how to do the

GI/GL thing. Thus why I'm seeking input!

In truth, I'm starting school in May and just applied for a new job

so this might all be just a flight of fancy.

SulaBlue

--- In diabetes_int , " Alan " <loralgt@y...>

> 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