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Thread: General Food Talk

  1. #1191
    Signed, Sealed, Delivered prhoshay's Avatar
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    Re: General Food Talk

    Fiber is supposed to make you fill full, isn't it, before it "escorts" everything out? If I have to eat cereal, I prefer Grape Nuts with Raisins; used to adore Rice Krispies.
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    Re: General Food Talk

    Fiber helps slow digestion down as well which is why if you are watching blood sugar, eating a high fiber fruit is better because the absorption of the fruit sugars is much slower due to all the fiber in the fruit.

    ETA: Well maybe not slow it down, but it takes longer to digest fiber so it stays with you longer and slows sugar absorption.
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    Re: General Food Talk

    Has anyone ever tried chia seeds? My sis swears by them. They are supposed to be really good for you in all sorts of ways. She sent me a huge jar of them. Sounds like they might good for hypoglycemia and diabetes. Some info:

    http://www.living-foods.com/articles/chia.htm

    Chia seed is its high oil content, and the richest vegetables source for the essential omega-3 fatty acid.

    rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption of calcium

    It was also used by the Indians and missionaries as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia seeds to avoid infections and promote haling. If you place a seed or two in your eyes it will clean your eyes and will also help to clear up any infections.

    Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs.

    In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.
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    Re: General Food Talk

    Quote Originally Posted by livin4reality;3486817;
    Marleybone here is the gluten free blog I told you about. Not every recipe is but most are and she'll let you know.

    It's all gouda
    Thank so much! I will forward this on to my DIL. She's done a lot of research on her own, but you can't have too much information. I'm anxious to find out how she liked the rice pasta and gluten-free cheese she bought. She loves mac & cheese and was afraid she would have to give it up, so she was going to try and make some herself rather than buy the expensive frozen dinners.

    That's interesting about chia seeds, I've never heard of them.

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    Re: General Food Talk

    I grew up in Mississippi, and we salted everything watermelons, cantaloupe, green apples, cucumbers, tomatoes. Any fruit or vegetable that had alot of water in it. I guess because it was so hot and it helped to retain fluids. My athletic coaches even gave us salt tablets, but that was before gatorade. I still eat salt on my melons.
    For breakfast I eat vanilla yogurt with either blue berries, strawberries, or melon and sprinkle Fiber One or Quaker Natural Granola on top. Then midmorn I eat a banana. This stays with me better than anything.

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    Re: General Food Talk

    Not too long ago, I read that people born in hot months may use more salt than people not born in hot months. I confess to occasional salt cravings, and I was born in July.
    "...each affects the other, and the other affects the next, and the world is full of stories, but the stories are all one." - Mitch Albom, one helluva writer

    When you throw a rock into a pack of dogs, you know which one you hit by the one that yelps!

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    Re: General Food Talk

    Hubby does put salt on his watermelon and tomatoes. I will never forget the first time hubby grabbed the salt shaker and poured some salt onto his slice of watermelon. Everyone at the table thought he had lost his mind!

    And, Shay, he was born in March in upstate NY! Not a hot month!

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    Re: General Food Talk

    I was born in June and I will sometimes put salt on already salted chips, and I also keep about 5 different types of salt to work with. There is definately something to it!

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    Re: General Food Talk

    Quote Originally Posted by Marleybone;3486911;
    Thank so much! I will forward this on to my DIL. She's done a lot of research on her own, but you can't have too much information. I'm anxious to find out how she liked the rice pasta and gluten-free cheese she bought. She loves mac & cheese and was afraid she would have to give it up, so she was going to try and make some herself rather than buy the expensive frozen dinners.

    That's interesting about chia seeds, I've never heard of them.
    Marley, I'm a pasta fiend and am trying to go gluten free, so I've tried just about every gluten free pasta out there. My favorite so far has been the quinoa pasta. There are two different companies making it - I found both at Whole Foods. It tastes like "regular" pasta and has a good consistency (vs the rice pasta, which tends to fall apart). Also, if she likes whole grain pasta, VitaSpelt makes a really good spelt pasta I tried the Ezekial pasta and it was nasty - too thick and too much like bread dough.

    I've never heard of chia either. Does it make you grow a little head of green hair in your belly?
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    Re: General Food Talk

    I must be the exception: I was born in July and like only the minimum amount of salt for seasoning. I despise excessive salt and don't like foods that are inherently very salty. My mother, however, was born in November (cold month in the Midwest) and will salt anything that doesn't move.
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