Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 > I am going to ask my mom to sweeten her > green beans with splenda so I can have some. > > 263.5/234/225(mini)/135 > Is it common to *sweeten* green beans? I ask because it seems that americans like everything sweet. Your coleslaw has so much sugar in it. Almost every recipe that I've tried has so much sweetener in it - I usually use about half the amount mentioned. And I *do* like sweet things, I hate sour stuff... But I think americans must have a very sweet tooth... Vered Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 > Is it common to *sweeten* green beans? > > I ask because it seems that Americans like everything sweet. And I think it's gotten worse in the past 30 years... I love using 1940's cookbooks because they are not all " low-fat high-carb " like modern recipes are... Maybe the thing to do would be to get a cookbook from a European country or Australia or something... if only the measurements weren't all metric! Cecilia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 > Is it common to *sweeten* green beans? > > > Vered, I am from the south and we make our green beans with bacon grease and alittle sugar. My sister puts more than a little sugar in her green beans. It's the only way I have ever had green beans, but my husband grew up with green beans not sweetened. He never would eat green beans until he ate mine. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 I to am a southerner... but we didn't do the sugar. We FRIED our grren bean in the bacon grease... just as we did almost everything else! LOL --- Leonard andrea.leonard@...> wrote: --- In Atkins_Support_List@y..., " Vered Mourad, DVM " http://careers.yahoo.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2001 Report Share Posted November 7, 2001 Southerner here too, & we used bacon grease, but not sugar. God bless!*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*I have no formula but faith, no gospel but God, no creed but Christ,and no love but the Lord. There can be no joy without Jesus. (Helen Steiner Rice) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 I'm the same way with recipes Vered. I usually start at about 1/4-1/3 of the amount of sweetner called for and adjust from there. Kirstie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2001 Report Share Posted November 8, 2001 > I'm the same way with recipes Vered. I usually start at about 1/4- 1/3 of > the amount of sweetner called for and adjust from there. > > Kirstie Imagine what it is to live here and HAVE to eat this food. It's quite hard for us, israelies, to get used to the american taste (ketchup or cheese on everything....things being way tooo sweet for us) of things, and almost all the israelies that come here and continue to eat the same way they had before, gain about 5-10 kilos the first year here. Things have a LOT more sugar here...sigh... ilanit, san diego, originally from israel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Yes, I also noticed that - lots of cheese on everything. And my ex from Canada had to smother everything with ketchup. The differences are interesting. Ah well, you'll have some good Israeli food next month, Ilanit . Vered > > Imagine what it is to live here and HAVE to eat this food. It's quite > hard for us, israelies, to get used to the american taste (ketchup or > cheese on everything....things being way tooo sweet for us) of > things, and almost all the israelies that come here and continue to > eat the same way they had before, gain about 5-10 kilos the first > year here. Things have a LOT more sugar here...sigh... > ilanit, san diego, originally from israel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 > my ex from > Canada had to smother everything with ketchup. In Australia we have a saying- if it moves, bet on it; if it doesn't, put ketchup on it. Tania > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 But I think americans must have a very sweet tooth... I think a lot of us do. I know that has contributed to my weight gain. I have to watch out for the Legal sweets; they tend to send me on binges. in Tucson 227/200/130ish Nov/98 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 > > Ah well, you'll have some good Israeli food next month, Ilanit . > > Vered Ahhhhhh..I can't wait. I actually had a preview today, had lunch at a middle-eastern restaurant, ate greek salad...yum!!! lots of feta cheese and olives. I am already planning my food in Israel..this will be easy! Any suggestions, Vered? ilanit. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 It IS easy here, Ilanit - I have had no problem eating LC at restaurants here - especially 'eastern' restaurants with all that good meat on grill. And don't forget you can have a bit of Tahina. And the salads... mmmm... Vered > ilanit4@... wrote: > > > > > Ah well, you'll have some good Israeli food next month, Ilanit . > > > > Vered > > Ahhhhhh..I can't wait. I actually had a preview today, had lunch at a > middle-eastern restaurant, ate greek salad...yum!!! lots of feta > cheese and olives. I am already planning my food in Israel..this will > be easy! > Any suggestions, Vered? > ilanit. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 I agree that Americans have a sweet tooth. Take something as simple as Philly cream cheese. The Australian product has half the American carb count, or should I say the American product has double the carb count. Where do you think those carbs are coming from? Tania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 I agree that Americans have a sweet tooth. Take something as simple as Philly cream cheese. The Australian product has half the American carb count, or should I say the American product has double the carb count. Where do you think those carbs are coming from? Tania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 I agree that Americans have a sweet tooth. Take something as simple as Philly cream cheese. The Australian product has half the American carb count, or should I say the American product has double the carb count. Where do you think those carbs are coming from? Tania Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. Is it lower in Australia? -- Kristn 257/223/199(mini)/145 Started 8/5/2001 > >I agree that Americans have a sweet tooth. >Take something as simple as Philly cream cheese. >The Australian product has half the American carb count, or should I >say the American product has double the carb count. >Where do you think those carbs are coming from? >Tania > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. Is it lower in Australia? -- Kristn 257/223/199(mini)/145 Started 8/5/2001 > >I agree that Americans have a sweet tooth. >Take something as simple as Philly cream cheese. >The Australian product has half the American carb count, or should I >say the American product has double the carb count. >Where do you think those carbs are coming from? >Tania > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. Is it lower in Australia? -- Kristn 257/223/199(mini)/145 Started 8/5/2001 > >I agree that Americans have a sweet tooth. >Take something as simple as Philly cream cheese. >The Australian product has half the American carb count, or should I >say the American product has double the carb count. >Where do you think those carbs are coming from? >Tania > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 philly is the lowest store brand was on sale yesterday but the carbs were 2 instead of 1 philly doesnt use all the additives the other ones use catherine ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 philly is the lowest store brand was on sale yesterday but the carbs were 2 instead of 1 philly doesnt use all the additives the other ones use catherine ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 The newer blocks of ORIGINAL PHILLY CREAM CHEESE are labeled as 1gcarb per 1 oz. There are older blocks (not expired but with expiration dates that are kinda soon) that are labeled as <1gcarb per 1 oz. The only kind of cream cheese I buy (and trust me when I say I buy a LOT of it, probably about 15 blocks per month!) is ORIGINAL PHILLY CREAM CHEESE and I have never seen it labeled as 2g per 1 oz serving. Maybe the higher carb count is for WHIPPED cream cheese or low fat or whatever. -Marlena ----Original Message Follows---- When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 The newer blocks of ORIGINAL PHILLY CREAM CHEESE are labeled as 1gcarb per 1 oz. There are older blocks (not expired but with expiration dates that are kinda soon) that are labeled as <1gcarb per 1 oz. The only kind of cream cheese I buy (and trust me when I say I buy a LOT of it, probably about 15 blocks per month!) is ORIGINAL PHILLY CREAM CHEESE and I have never seen it labeled as 2g per 1 oz serving. Maybe the higher carb count is for WHIPPED cream cheese or low fat or whatever. -Marlena ----Original Message Follows---- When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 The newer blocks of ORIGINAL PHILLY CREAM CHEESE are labeled as 1gcarb per 1 oz. There are older blocks (not expired but with expiration dates that are kinda soon) that are labeled as <1gcarb per 1 oz. The only kind of cream cheese I buy (and trust me when I say I buy a LOT of it, probably about 15 blocks per month!) is ORIGINAL PHILLY CREAM CHEESE and I have never seen it labeled as 2g per 1 oz serving. Maybe the higher carb count is for WHIPPED cream cheese or low fat or whatever. -Marlena ----Original Message Follows---- When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Yes, the Philly blocks are the lowest (1 carb/ounce). Almost every generic brand I've looked at has 2 carbs/ounce (must be the stabilizers/fillers). I also buy the Trader Joe's brand which is 1 carb/ounce and it is Bovine Growth Hormone free. Just my own thing, but I try and avoid BGH/rBST dairy products as much as possible. Kristn On Saturday, November 10, 2001 9:20 AM, Marlena M marlena_in_dc@...> wrote: >The newer blocks of ORIGINAL PHILLY CREAM CHEESE are labeled as 1gcarb per 1 >oz. There are older blocks (not expired but with expiration dates that are >kinda soon) that are labeled as <1gcarb per 1 oz. The only kind of cream >cheese I buy (and trust me when I say I buy a LOT of it, probably about 15 >blocks per month!) is ORIGINAL PHILLY CREAM CHEESE and I have never seen it >labeled as 2g per 1 oz serving. Maybe the higher carb count is for WHIPPED >cream cheese or low fat or whatever. >-Marlena > >----Original Message Follows---- > >When I was looking for cream cheese I noticed that the Philly block cream >cheese had the lowest carb count and the generics were usually twice as >high. I don't have a package here, but I thought it was 1 >carb/ounce. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 > When I was looking for cream cheese I noticed that the Philly block cream cheese had the lowest carb count and the generics were usually twice as high. I don't have a package here, but I thought it was 1 carb/ounce. I think you'll find it's higher than that. Check your label again. Tania Quote Link to comment Share on other sites More sharing options...
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