Re: Casabe Rainforest Crackers

[Guest guest]

I actually like these a lot! Much better

than most gf crackers I’ve tried. They’re high fiber—you have

to eat like 10 of them before you count a WW point! Tastebuds are so different!

Laurie

lbilyeu@...

From:

SillyYaks [mailto:SillyYaks ] On Behalf Of InHISdesign@...

Sent: Wednesday, May 03, 2006

12:22 PM

To: sillyyaks

Subject: Casabe

Rainforest Crackers

Wild

Onion Casabe Rainforest

Crackers: From Gluten Free Fortitude

Quantity in Basket: none

Price: $3.19

Code: 2000

I tried these, and would say they are just okay.

They are not cracker like, but more wafer like. The powder (flavoring)

was messy and the crackers were not consistently shaped and many were broken

(but the box was fine.) Just thought I would pass my experience along to

others. I personally love cassava.

[Guest guest]

> I'd like the story on these crackers. The verbiage on the package

> says they are made from the yucca plant but the sole ingredient is

> " cassava pulp " , which is tapioca. It's confusing. Tapioca is a

> tropical tuber that can be sliced into discs...and since the

> country of origin is the Dominican Republic or something like that,

> I have my suspicions.

>

yucca = cassava = tapioca.

Nothing odd there.

ygg

[Guest guest]

> I'd like the story on these crackers. The verbiage on the package

> says they are made from the yucca plant but the sole ingredient is

> " cassava pulp " , which is tapioca. It's confusing. Tapioca is a

> tropical tuber that can be sliced into discs...and since the

> country of origin is the Dominican Republic or something like that,

> I have my suspicions.

>

I should have been more clear. Yucca = cassava = manioc. Tapioca is

a starch made from processed yucca.

>

> While the crackers are bland and not particularly attractive, they

> are strong, transport well and are allegedly high in fiber (which

> is not possible if they are in fact made from cassava/tapioca).

cassava pulp would have fiber, since it's not the heavily processed

bit which becomes tapioca. It's also considered low on the glycemic

index.

ygg

[Guest guest]

And I assume that the fiber is still there

because the cassava root hasn’t been over-processed to the point of being

tapioca flour!

Laurie

lbilyeu@...

From:

SillyYaks [mailto:SillyYaks ] On Behalf Of eye of newt

Sent: Monday, May 22, 2006 4:48 PM

To: SillyYaks

Subject: Re: Casabe

Rainforest Crackers

> I'd like the story on these crackers. The verbiage on the package

> says they are made from the yucca plant but the sole ingredient is

> " cassava pulp " , which is tapioca. It's confusing. Tapioca is

a

> tropical tuber that can be sliced into discs...and since the

> country of origin is the Dominican

Republic or something like that,

> I have my suspicions.

>

yucca = cassava = tapioca.

Nothing odd there.

ygg

[Guest guest]

Yucca and cassava and manioc and tapioca are all the same. You are

right that it is a tropical tuber. The tapioca starch is made from

drying out, grinding, etc. the pulp. In Central and South America,

they make all kinds of recipes out of the pulp. That being said, I

bought the crackers and did not like them at all. I was thinking that

I had mixed them up with my golden retriever's purina chow (just

kidding), but my 15YO son liked them just fine. I love yucca chips, so

I thought I would like these crackers. We had the plain ones,

and " plain " is a very good description for them.

in VT

[Guest guest]

Where do you find these crackers? Thanks,

Barbara in Missouri

>

> > I'd like the story on these crackers. The verbiage on the

package

> > says they are made from the yucca plant but the sole ingredient

is

> > " cassava pulp " , which is tapioca. It's confusing. Tapioca is a

> > tropical tuber that can be sliced into discs...and since the

> > country of origin is the Dominican Republic or something like

that,

> > I have my suspicions.

> >

> I should have been more clear. Yucca = cassava = manioc. Tapioca

is

> a starch made from processed yucca.

>

> >

> > While the crackers are bland and not particularly attractive,

they

> > are strong, transport well and are allegedly high in fiber

(which

> > is not possible if they are in fact made from cassava/tapioca).

>

> cassava pulp would have fiber, since it's not the heavily

processed

> bit which becomes tapioca. It's also considered low on the

glycemic

> index.

>

> ygg

>

[Guest guest]

Where do you find these crackers? Thanks,

Barbara in Missouri

>

> > I'd like the story on these crackers. The verbiage on the

package

> > says they are made from the yucca plant but the sole ingredient

is

> > " cassava pulp " , which is tapioca. It's confusing. Tapioca is a

> > tropical tuber that can be sliced into discs...and since the

> > country of origin is the Dominican Republic or something like

that,

> > I have my suspicions.

> >

> I should have been more clear. Yucca = cassava = manioc. Tapioca

is

> a starch made from processed yucca.

>

> >

> > While the crackers are bland and not particularly attractive,

they

> > are strong, transport well and are allegedly high in fiber

(which

> > is not possible if they are in fact made from cassava/tapioca).

>

> cassava pulp would have fiber, since it's not the heavily

processed

> bit which becomes tapioca. It's also considered low on the

glycemic

> index.

>

> ygg

>

[Guest guest]

In Massachusetts, I get them at Whole

Foods and also in the regular grocery store, Shaw’s, in the health food

section.

Laurie

lbilyeu@...

From: SillyYaks

[mailto:SillyYaks ] On Behalf

Of honedu82

Sent: Monday, May 22, 2006 9:11 PM

To: SillyYaks

Subject: Re: Casabe

Rainforest Crackers

Where do you find these

crackers? Thanks,

Barbara in Missouri

>

> > I'd like the story on these crackers. The verbiage on the

package

> > says they are made from the yucca plant but the sole ingredient

is

> > " cassava pulp " , which is tapioca. It's confusing. Tapioca is

a

> > tropical tuber that can be sliced into discs...and since the

> > country of origin is the Dominican Republic or something

like

that,

> > I have my suspicions.

> >

> I should have been more clear. Yucca = cassava = manioc.

Tapioca

is

> a starch made from processed yucca.

>

> >

> > While the crackers are bland and not particularly attractive,

they

> > are strong, transport well and are allegedly high in fiber

(which

> > is not possible if they are in fact made from cassava/tapioca).

>

> cassava pulp would have fiber, since it's not the heavily

processed

> bit which becomes tapioca. It's also considered low on the

glycemic

> index.

>

> ygg

>

[Guest guest]

Thanks. We do not have a Whole Foods, but I will check at our local

health food stores.

Barbara in Missouri

> >

> > > I'd like the story on these crackers. The verbiage on the

> package

> > > says they are made from the yucca plant but the sole

ingredient

> is

> > > " cassava pulp " , which is tapioca. It's confusing. Tapioca is

a

> > > tropical tuber that can be sliced into discs...and since the

> > > country of origin is the Dominican Republic or something like

> that,

> > > I have my suspicions.

> > >

> > I should have been more clear. Yucca = cassava = manioc.

Tapioca

> is

> > a starch made from processed yucca.

> >

> > >

> > > While the crackers are bland and not particularly attractive,

> they

> > > are strong, transport well and are allegedly high in fiber

> (which

> > > is not possible if they are in fact made from cassava/tapioca).

> >

> > cassava pulp would have fiber, since it's not the heavily

> processed

> > bit which becomes tapioca. It's also considered low on the

> glycemic

> > index.

> >

> > ygg

> >

>

>

>

>

>

>

>

>

[Guest guest]

Ah, OK. So you could say cassava pulp is " whole grain " tapioca as a

simple analogy.

I know that tapioca is relatively high in oxalic acid, the compound

that makes rhubarb leaves poisonous. Oxalic acid also readily binds

with calcium, increasing your risk for kidney stones. Therefore, I feel

we should limit how much tapioca we consume. Then again the crackers

are so light that the amount of oxalic acid per cracker is probably

trivial.

>

>

> I should have been more clear. Yucca = cassava = manioc. Tapioca

is

> a starch made from processed yucca.

>

> cassava pulp would have fiber, since it's not the heavily processed

> bit which becomes tapioca. It's also considered low on the glycemic

> index.

>

> ygg

>

[Guest guest]

Thank you for that news. I didn't know either of these things.

>

>

> I know that tapioca is relatively high in oxalic acid, the compound

> that makes rhubarb leaves poisonous. Oxalic acid also readily binds

> with calcium, increasing your risk for kidney stones. Therefore, I feel

> we should limit how much tapioca we consume.

[Guest guest]

Thank you for that news. I didn't know either of these things.

>

>

> I know that tapioca is relatively high in oxalic acid, the compound

> that makes rhubarb leaves poisonous. Oxalic acid also readily binds

> with calcium, increasing your risk for kidney stones. Therefore, I feel

> we should limit how much tapioca we consume.

[Guest guest]

The following link may be useful. It lists the oxalic acid content of

some common foods. Tapioca is listed as " cassava " . Also note

amaranth's high content.

http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html

This doesn't mean we should not eat foods with high oxalic acid

content but rather be aware. I've heard celiacs say amaranth bothers

them and blame it on some hidden source of gluten but it could be the

oxalic acid, since it can irritate your stomach.

Note that generally 25 grams of oxalic acid is considered lethal. In

tapioca's case, you'd need to eat over 4 pounds of it at once (and

that's dry weight, before rehydration) to get that kind of dose.

I would, however, avoid eating high oxalic acid-containing foods in

conjunction with dairy and calcium/mineral supplements in order to

reduce the formation of calcium oxalate. This is a major component of

kidney stones; in addition, your body cannot build bone with it.

> >

> >

> > I know that tapioca is relatively high in oxalic acid, the compound

> > that makes rhubarb leaves poisonous. Oxalic acid also readily binds

> > with calcium, increasing your risk for kidney stones. Therefore, I

feel

> > we should limit how much tapioca we consume.

>

[Guest guest]

The following link may be useful. It lists the oxalic acid content of

some common foods. Tapioca is listed as " cassava " . Also note

amaranth's high content.

http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html

This doesn't mean we should not eat foods with high oxalic acid

content but rather be aware. I've heard celiacs say amaranth bothers

them and blame it on some hidden source of gluten but it could be the

oxalic acid, since it can irritate your stomach.

Note that generally 25 grams of oxalic acid is considered lethal. In

tapioca's case, you'd need to eat over 4 pounds of it at once (and

that's dry weight, before rehydration) to get that kind of dose.

I would, however, avoid eating high oxalic acid-containing foods in

conjunction with dairy and calcium/mineral supplements in order to

reduce the formation of calcium oxalate. This is a major component of

kidney stones; in addition, your body cannot build bone with it.

> >

> >

> > I know that tapioca is relatively high in oxalic acid, the compound

> > that makes rhubarb leaves poisonous. Oxalic acid also readily binds

> > with calcium, increasing your risk for kidney stones. Therefore, I

feel

> > we should limit how much tapioca we consume.

>

[Guest guest]

The following link may be useful. It lists the oxalic acid content of

some common foods. Tapioca is listed as " cassava " . Also note

amaranth's high content.

http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html

This doesn't mean we should not eat foods with high oxalic acid

content but rather be aware. I've heard celiacs say amaranth bothers

them and blame it on some hidden source of gluten but it could be the

oxalic acid, since it can irritate your stomach.

Note that generally 25 grams of oxalic acid is considered lethal. In

tapioca's case, you'd need to eat over 4 pounds of it at once (and

that's dry weight, before rehydration) to get that kind of dose.

I would, however, avoid eating high oxalic acid-containing foods in

conjunction with dairy and calcium/mineral supplements in order to

reduce the formation of calcium oxalate. This is a major component of

kidney stones; in addition, your body cannot build bone with it.

> >

> >

> > I know that tapioca is relatively high in oxalic acid, the compound

> > that makes rhubarb leaves poisonous. Oxalic acid also readily binds

> > with calcium, increasing your risk for kidney stones. Therefore, I

feel

> > we should limit how much tapioca we consume.

>