Label Info

I need some information on labels:

Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
Mix, indicate the date for the unprepared mix? Or, for the recipe if
prepared according to the label? Not that it matters for the Pancakes,
because I don't add the egg, oil or milk, that the recipe calls for and add
only a non-caloric flavored syrup, and water.

Or, canned kidney beans: Is the information for the beans and the liquid in
the can, or for beans that have been rinsed and drained? The liquid, has
far more soluble fiber, than the beans themselves, and I usually rinse the
beans to add them to chili or some of the egg dishes I do for my weekend
breakfasts.

For me it really isn't an issue. I diagnosed eight years ago, and test
aggressively (ten to fifteen times a day normally, up to thirty when I'm
physically active. So, I have a pretty good feel for how hard/fast which
foods hit me.

But, my sister diagnosed recently and is calling me for advice. She is well
educated, and has a background in both chemistry, and biology. But, this is
kind of confusing for everyone at the beginning, and I want to give her the
best advice I can.

Thanks, Randy

On Mon, 21 Jan 2008 16:25:08 GMT, Jigs-n-fixtures
bunny-buster@att.net wrote:

>I need some information on labels:
>
>Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
>Mix, indicate the date for the unprepared mix? Or, for the recipe if
>prepared according to the label? Not that it matters for the Pancakes,
>because I don't add the egg, oil or milk, that the recipe calls for and add
>only a non-caloric flavored syrup, and water.
>
>Or, canned kidney beans: Is the information for the beans and the liquid in
>the can, or for beans that have been rinsed and drained? The liquid, has
>far more soluble fiber, than the beans themselves, and I usually rinse the
>beans to add them to chili or some of the egg dishes I do for my weekend
>breakfasts.
>
>For me it really isn't an issue. I diagnosed eight years ago, and test
>aggressively (ten to fifteen times a day normally, up to thirty when I'm
>physically active. So, I have a pretty good feel for how hard/fast which
>foods hit me.
>
>But, my sister diagnosed recently and is calling me for advice. She is well
>educated, and has a background in both chemistry, and biology. But, this is
>kind of confusing for everyone at the beginning, and I want to give her the
>best advice I can.
>
>Thanks, Randy

The specific answer will vary from country to country. For
example, here, details are usually given for both the form
of food in the packet or tin and for the most usual
preparation. For example, cereal details include dry data
per 100gm and data per serve size with milk added.

The specific answer for your sister is easier. She does not
necessarily need to test 10-15 times a day in the long term.
However, she would benefit by using the nutrition data only
as a preliminary guide for purchase and then following
Jennifer's "test, test, test"
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm
advice to discover her own response to foods.

Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

In article <EH3lj.154127$MJ6.58658@bgtnsc05-news.ops.worldnet.att.net>,
Jigs-n-fixtures bunny-buster@att.net wrote:

> I need some information on labels:
>
> Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
> Mix, indicate the date for the unprepared mix? Or, for the recipe if
> prepared according to the label? Not that it matters for the Pancakes,
> because I don't add the egg, oil or milk, that the recipe calls for and add
> only a non-caloric flavored syrup, and water.
>
> Or, canned kidney beans: Is the information for the beans and the liquid in
> the can, or for beans that have been rinsed and drained? The liquid, has
> far more soluble fiber, than the beans themselves, and I usually rinse the
> beans to add them to chili or some of the egg dishes I do for my weekend
> breakfasts.
>
> For me it really isn't an issue. I diagnosed eight years ago, and test
> aggressively (ten to fifteen times a day normally, up to thirty when I'm
> physically active. So, I have a pretty good feel for how hard/fast which
> foods hit me.
>
> But, my sister diagnosed recently and is calling me for advice. She is well
> educated, and has a background in both chemistry, and biology. But, this is
> kind of confusing for everyone at the beginning, and I want to give her the
> best advice I can.

Usually, it represents the contents of the package. When in doubt, call
the company to ask. The phone number is usually printed on the package.

Jigs-n-fixtures bunny-buster@att.net wrote:

> But, my sister diagnosed recently and is calling me for advice. She is well
> educated, and has a background in both chemistry, and biology. But, this is
> kind of confusing for everyone at the beginning, and I want to give her the
> best advice I can.
>
> Thanks, Randy

Honestly, the best answer is for her to go to a nutritionist who can provide
her with a tailored diet that has no need for confusing labels. Your answers
will not be her answers and could be dangerous.
The first thing to eradicate from the diet is canned and processed food with
artificial colorings, flavorings and sweeteners close behind. Once the blood
chemistry has settled down and salt intake is balanced according to need, not
compulsion, the diet can be tailored to establish optimal weight. All through
that process the sensitivity to certain foods will vary with the changing
metabolism and only become truisms when the body is fully stabilized at
optimum for that particular person.

JJ
"Meat should not have an ingredient list!"

On Sat, 26 Jan 2008 13:09:38 -0600, jeremy
<jeremy@dcnet2000.com> wrote:

>Jigs-n-fixtures bunny-buster@att.net wrote:
>
>> But, my sister diagnosed recently and is calling me for advice. She is well
>> educated, and has a background in both chemistry, and biology. But, this is
>> kind of confusing for everyone at the beginning, and I want to give her the
>> best advice I can.
>>
>> Thanks, Randy
>
>Honestly, the best answer is for her to go to a nutritionist who can provide
>her with a tailored diet that has no need for confusing labels. Your answers
>will not be her answers and could be dangerous.
>The first thing to eradicate from the diet is canned and processed food with
>artificial colorings, flavorings and sweeteners close behind. Once the blood
>chemistry has settled down and salt intake is balanced according to need, not
>compulsion, the diet can be tailored to establish optimal weight. All through
>that process the sensitivity to certain foods will vary with the changing
>metabolism and only become truisms when the body is fully stabilized at
>optimum for that particular person.
>
>JJ
>"Meat should not have an ingredient list!"

One size does not fit all. Two of your cross-posts are to
diabetes groups.

Nothing in your response addresses the diabetic's need to
relate food input, particularly carbohydrate input, with
blood glucose excursions.

Many of us would agree that artificial additives and
processed foods are a concern. But they are a secondary
issue to be addressed when BG's are better controlled and
balanced nutrition is achieved.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
<CzLmj.41762$Pv2.30331@newssvr23.news.prodigy.net> , jeremy
<jeremy@dcnet2000.com> wrote:

> Honestly, the best answer is for her to go to a nutritionist who can provide
> her with a tailored diet that has no need for confusing labels. Your answers
> will not be her answers and could be dangerous.
> The first thing to eradicate from the diet is canned and processed food with
> artificial colorings, flavorings and sweeteners close behind. Once the blood
> chemistry has settled down and salt intake is balanced according to need, not
> compulsion, the diet can be tailored to establish optimal weight. All through
> that process the sensitivity to certain foods will vary with the changing
> metabolism and only become truisms when the body is fully stabilized at
> optimum for that particular person.

Quite frankly, one of the things a good nutritionist should do is teach
someone how to read nutritional labels for themselves!!!

--
DonnaB shallotpeel, T2 since June 06, USA

"What is it? I had a hard day at the office & I need to decompose." - Faith,
FAITH & HOPE, 4-9-04

In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
: Jigs-n-fixtures bunny-buster@att.net wrote:

: > But, my sister diagnosed recently and is calling me for advice. She is well
: > educated, and has a background in both chemistry, and biology. But, this is
: > kind of confusing for everyone at the beginning, and I want to give her the
: > best advice I can.
: >
: > Thanks, Randy

: Honestly, the best answer is for her to go to a nutritionist who can provide
: her with a tailored diet that has no need for confusing labels. Your answers
: will not be her answers and could be dangerous.
: The first thing to eradicate from the diet is canned and processed food with
: artificial colorings, flavorings and sweeteners close behind. Once the blood
: chemistry has settled down and salt intake is balanced according to need, not
: compulsion, the diet can be tailored to establish optimal weight. All through
: that process the sensitivity to certain foods will vary with the changing
: metabolism and only become truisms when the body is fully stabilized at
: optimum for that particular person.

: JJ
: "Meat should not have an ingredient list!"

I don't agree here. This is making it much more difficult. Reading the
nutrition label is what is significant and for blood sugar control the
most significant numbers are the porton size listed and the number of
carbohydrates listed per portion. In the US the fiber content is included
in the carbohydrate number and may be subtracted, while in in Britain and
OZ adn NZ the fibre is a separate line from the carbohydrates, so should
not be subtracted. For us diaetics, wha a food is sweetened with will
affect its carbohydate number. natural sweeteners like sugar, honey or
high fructose corn syrup all contain carbohydrates, while artificial
sweeteners do not. Be careful and check to see if the food contains
"sugar alcohols" under the Carbohydrate listing, as eating too many of
these(mannitol, xylitol, sorbatol, etc) can result in dreadful stomach
upset.

I hope this is not too confusing as I have written this.

Wendy

"DonnaB shallotpeel" <shallotpeel@comcast.net> wrote in message
news:d7mnp3lanpa6oteduh4e8sl82eidkqkin6@4ax.com...
> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
> <CzLmj.41762$Pv2.30331@newssvr23.news.prodigy.net> , jeremy
> <jeremy@dcnet2000.com> wrote:
>
>> Honestly, the best answer is for her to go to a nutritionist who can
>> provide
>> her with a tailored diet that has no need for confusing labels. Your
>> answers
>> will not be her answers and could be dangerous.
>> The first thing to eradicate from the diet is canned and processed food
>> with
>> artificial colorings, flavorings and sweeteners close behind. Once the
>> blood
>> chemistry has settled down and salt intake is balanced according to need,
>> not
>> compulsion, the diet can be tailored to establish optimal weight. All
>> through
>> that process the sensitivity to certain foods will vary with the changing
>> metabolism and only become truisms when the body is fully stabilized at
>> optimum for that particular person.
>
> Quite frankly, one of the things a good nutritionist should do is teach
> someone how to read nutritional labels for themselves!!!

Mine sure did. It was one of those, smack myself in the forehead moments.
Was like DUH, I SHOULD have known that. One of my faults before her was
looking at the carbs say, but NOT paying attention to the serving size.
Would say that stuff is ok, when in actuality, it wasn't.

--
T2 - Oct. '96 - Lantus, oral meds, diet
http://www.lockergnome.com/darksentinel
Undo the munge to reply by email

On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
<darkmungesentinel@munge.charter.munge.net> wrote:

>"DonnaB shallotpeel" <shallotpeel@comcast.net> wrote in message
>news:d7mnp3lanpa6oteduh4e8sl82eidkqkin6@4ax.com.. .
>> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
>> <CzLmj.41762$Pv2.30331@newssvr23.news.prodigy.net> , jeremy
>> <jeremy@dcnet2000.com> wrote:
>>
>>> Honestly, the best answer is for her to go to a nutritionist who can
>>> provide
>>> her with a tailored diet that has no need for confusing labels. Your
>>> answers
>>> will not be her answers and could be dangerous.
>>> The first thing to eradicate from the diet is canned and processed food
>>> with
>>> artificial colorings, flavorings and sweeteners close behind. Once the
>>> blood
>>> chemistry has settled down and salt intake is balanced according to need,
>>> not
>>> compulsion, the diet can be tailored to establish optimal weight. All
>>> through
>>> that process the sensitivity to certain foods will vary with the changing
>>> metabolism and only become truisms when the body is fully stabilized at
>>> optimum for that particular person.
>>
>> Quite frankly, one of the things a good nutritionist should do is teach
>> someone how to read nutritional labels for themselves!!!
>
>Mine sure did. It was one of those, smack myself in the forehead moments.
>Was like DUH, I SHOULD have known that. One of my faults before her was
>looking at the carbs say, but NOT paying attention to the serving size.
>Would say that stuff is ok, when in actuality, it wasn't.

It was probably the most important thing I learnt from my
dietician. Possibly the only important thing:-)



Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Latest: The Diabetes Revolution?

On 1/27/08 4:42 AM, in article t0vop3paaokmbt63m874ogpip90bbgr7f6@4ax.com,
"Alan S" <loralgtweightandcarbs@gmail.com> wrote:

> On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
> <darkmungesentinel@munge.charter.munge.net> wrote:
>
>> "DonnaB shallotpeel" <shallotpeel@comcast.net> wrote in message
>> news:d7mnp3lanpa6oteduh4e8sl82eidkqkin6@4ax.com...
>>> In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
>>> <CzLmj.41762$Pv2.30331@newssvr23.news.prodigy.net> , jeremy
>>> <jeremy@dcnet2000.com> wrote:
>>>
>>>> Honestly, the best answer is for her to go to a nutritionist who can
>>>> provide
>>>> her with a tailored diet that has no need for confusing labels. Your
>>>> answers
>>>> will not be her answers and could be dangerous.
>>>> The first thing to eradicate from the diet is canned and processed food
>>>> with
>>>> artificial colorings, flavorings and sweeteners close behind. Once the
>>>> blood
>>>> chemistry has settled down and salt intake is balanced according to need,
>>>> not
>>>> compulsion, the diet can be tailored to establish optimal weight. All
>>>> through
>>>> that process the sensitivity to certain foods will vary with the changing
>>>> metabolism and only become truisms when the body is fully stabilized at
>>>> optimum for that particular person.
>>>
>>> Quite frankly, one of the things a good nutritionist should do is teach
>>> someone how to read nutritional labels for themselves!!!
>>
>> Mine sure did. It was one of those, smack myself in the forehead moments.
>> Was like DUH, I SHOULD have known that. One of my faults before her was
>> looking at the carbs say, but NOT paying attention to the serving size.
>> Would say that stuff is ok, when in actuality, it wasn't.
>
> It was probably the most important thing I learnt from my
> dietician. Possibly the only important thing:-)
>
>
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1500mg, ezetrol 10mg
> Everything in Moderation - Except Laughter.
> --
> http://loraldiabetes.blogspot.com
> Latest: The Diabetes Revolution?

I agree. In our class the dietitian took us to a supermarket and made us
find which were the best products by checking the information on back. Which
cheese was the best for us, etc. Very valuable. This was long before
nutrition labels were compulsory so we learned in a more round-about way.
--
Martha T2 Canada
1500mg. Metformin, 4mg. Avandia

W. Baker wrote:

> I hope this is not too confusing as I have written this.
>
> Wendy

Not confusing at all, but you misunderstood my intent. If you buy food without
ingredient lists you know exactly what you are getting and the
interrelationships between chemicals/carbs/sugars/electrolytes is not a concern.
e.g I do not buy jam as I can make it with fruit, sugar of my choice and
pectin, that is all I need to know.

Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and thyme:
Whereas a can of black beans found hiding in my pantry has;
beans, water, salt, olive oil, natural and artificial jalapeño flavorings,
dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes awful.

J

In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
: W. Baker wrote:

: > I hope this is not too confusing as I have written this.
: >
: > Wendy

: Not confusing at all, but you misunderstood my intent. If you buy food without
: ingredient lists you know exactly what you are getting and the
: interrelationships between chemicals/carbs/sugars/electrolytes is not a concern.
: e.g I do not buy jam as I can make it with fruit, sugar of my choice and
: pectin, that is all I need to know.

: Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
thyme: : Whereas a can of black beans found hiding in my pantry has; :
beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
: dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
: autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
awful.

Not everyone thinks the taste is awful and not everyone has the several
hours needed to cook the beans. What is important fo the diabetic is
being able to read the nutrition labelon everything, even that bag or box
of black beans so they can know the CARB content. That is the first thing
for the diabetic to learn, carb content and portion size. Sodium, sat fat
content may be good to watch too, but lets get first things first for a
newbie.

I also make my own jams in the summer using special pectins and sweetening
them when I open the jar with either aspertame or Splenda. I do this
because these jams taste much better. I make sugared jams fo rmy husband,
but i buy him bitter marmelade because I cannot get the Seville oranges
and they are a pain to make anyway. I am a retired person adn have the
time to do this. Others may well not be able to or can't afford the
frequently high price of eh fresh fruit and berries. In that case, the
Smuckers no sugar added jams can work. My philosophy in this area is to
not deny the nice foods , but to find a way to have them while maintaining
a controlled carb way of life.

Wendy

W. Baker wrote:
> In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
> : W. Baker wrote:
>
> : > I hope this is not too confusing as I have written this.
> : >
> : > Wendy
>
> : Not confusing at all, but you misunderstood my intent. If you buy food without
> : ingredient lists you know exactly what you are getting and the
> : interrelationships between chemicals/carbs/sugars/electrolytes is not a concern.
> : e.g I do not buy jam as I can make it with fruit, sugar of my choice and
> : pectin, that is all I need to know.
>
> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
> thyme: : Whereas a can of black beans found hiding in my pantry has; :
> beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
> : dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
> : autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
> awful.
>
> Not everyone thinks the taste is awful and not everyone has the several
> hours needed to cook the beans. What is important fo the diabetic is
> being able to read the nutrition labelon everything, even that bag or box
> of black beans so they can know the CARB content. That is the first thing
> for the diabetic to learn, carb content and portion size. Sodium, sat fat
> content may be good to watch too, but lets get first things first for a
> newbie.

If you want to eat healthily you do have the time necessary for cooking real
food. I understand the false ease that cans and packets seem to provide, but
the labels are merely sad approximations taken from out-of-date tests. There
is no way that two batches of beans will have the same carb content without an
error rate of better than +/-15%






>
> I also make my own jams in the summer using special pectins and sweetening
> them when I open the jar with either aspertame or Splenda. I do this
> because these jams taste much better. I make sugared jams fo rmy husband,
> but i buy him bitter marmelade because I cannot get the Seville oranges
> and they are a pain to make anyway. I am a retired person adn have the
> time to do this. Others may well not be able to or can't afford the
> frequently high price of eh fresh fruit and berries. In that case, the
> Smuckers no sugar added jams can work. My philosophy in this area is to
> not deny the nice foods , but to find a way to have them while maintaining
> a controlled carb way of life.
>
> Wendy

"jeremy" <jeremy@dcnet2000.com> wrote in message
news:WLqnj.830$Ch6.363@newssvr11.news.prodigy.net. ..
> W. Baker wrote:
>> In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
>> : W. Baker wrote:
>>
>> : > I hope this is not too confusing as I have written this. : > : >
>> Wendy : Not confusing at all, but you misunderstood my intent. If you buy
>> food without : ingredient lists you know exactly what you are getting and
>> the : interrelationships between chemicals/carbs/sugars/electrolytes is
>> not a concern.
>> : e.g I do not buy jam as I can make it with fruit, sugar of my choice
>> and : pectin, that is all I need to know.
>>
>> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
>> thyme: : Whereas a can of black beans found hiding in my pantry has; :
>> beans, water, salt, olive oil, natural and artificial jalape?o
>> flavorings, : dehydrated onion flakes, onion powder, garlic powder,
>> ferrous gluconate, : autolyzed yeast extract, maltodextrin and disodium
>> inosinate, and tastes awful. Not everyone thinks the taste is awful and
>> not everyone has the several hours needed to cook the beans. What is
>> important fo the diabetic is being able to read the nutrition labelon
>> everything, even that bag or box of black beans so they can know the CARB
>> content. That is the first thing for the diabetic to learn, carb content
>> and portion size. Sodium, sat fat content may be good to watch too, but
>> lets get first things first for a newbie.
>
> If you want to eat healthily you do have the time necessary for cooking
> real food. I understand the false ease that cans and packets seem to
> provide, but the labels are merely sad approximations taken from
> out-of-date tests. There is no way that two batches of beans will have the
> same carb content without an error rate of better than +/-15%

Nonsense! You can buy organic foods without any additives. Sure they cost
more but some people have more time than money. I eat canned beans all the
time.

"W. Baker" <wbaker@panix.com> a écrit ...
> In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
> : W. Baker wrote:
>
> : > I hope this is not too confusing as I have written this.
> : >
> : > Wendy
>
> : Not confusing at all, but you misunderstood my intent. If you buy food
> without
> : ingredient lists you know exactly what you are getting and the
> : interrelationships between chemicals/carbs/sugars/electrolytes is not a
> concern.
> : e.g I do not buy jam as I can make it with fruit, sugar of my choice and
> : pectin, that is all I need to know.
>
> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
> thyme: : Whereas a can of black beans found hiding in my pantry has; :
> beans, water, salt, olive oil, natural and artificial jalape?o flavorings,
> : dehydrated onion flakes, onion powder, garlic powder, ferrous gluconate,
> : autolyzed yeast extract, maltodextrin and disodium inosinate, and tastes
> awful.
>
> Not everyone thinks the taste is awful and not everyone has the several
> hours needed to cook the beans. What is important fo the diabetic is
> being able to read the nutrition labelon everything, even that bag or box
> of black beans so they can know the CARB content. That is the first thing
> for the diabetic to learn, carb content and portion size. Sodium, sat fat
> content may be good to watch too, but lets get first things first for a
> newbie.
>
> I also make my own jams in the summer using special pectins and sweetening
> them when I open the jar with either aspertame or Splenda. I do this
> because these jams taste much better. I make sugared jams fo rmy husband,
> but i buy him bitter marmelade because I cannot get the Seville oranges
> and they are a pain to make anyway. I am a retired person adn have the
> time to do this. Others may well not be able to or can't afford the
> frequently high price of eh fresh fruit and berries. In that case, the
> Smuckers no sugar added jams can work. My philosophy in this area is to
> not deny the nice foods , but to find a way to have them while maintaining
> a controlled carb way of life.
>
> Wendy


Wendy,
How do you do this? I have Splenda and PLENTY of fruit in my garden,
but I have never made jams for me, since the high content of fruit sugars
has put me off doing it.
If there is a secret, I would LOVE to know, as I miss jams on my toa-
dooooh!
I can't have toast either ...

Frank

" Frank t2" <a@b.c> wrote in message
news:479e6e7f$0$21115$79c14f64@nan-newsreader-07.noos.net...
>
> "W. Baker" <wbaker@panix.com> a écrit ...
>> In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
>> : W. Baker wrote:
>>
>> : > I hope this is not too confusing as I have written this.
>> : >
>> : > Wendy
>>
>> : Not confusing at all, but you misunderstood my intent. If you buy food
>> without
>> : ingredient lists you know exactly what you are getting and the
>> : interrelationships between chemicals/carbs/sugars/electrolytes is not a
>> concern.
>> : e.g I do not buy jam as I can make it with fruit, sugar of my choice
>> and
>> : pectin, that is all I need to know.
>>
>> : Made some black beans tonight; beans, garlic, BP, bayleaf, cumin and
>> thyme: : Whereas a can of black beans found hiding in my pantry has; :
>> beans, water, salt, olive oil, natural and artificial jalape?o
>> flavorings,
>> : dehydrated onion flakes, onion powder, garlic powder, ferrous
>> gluconate,
>> : autolyzed yeast extract, maltodextrin and disodium inosinate, and
>> tastes
>> awful.
>>
>> Not everyone thinks the taste is awful and not everyone has the several
>> hours needed to cook the beans. What is important fo the diabetic is
>> being able to read the nutrition labelon everything, even that bag or box
>> of black beans so they can know the CARB content. That is the first
>> thing
>> for the diabetic to learn, carb content and portion size. Sodium, sat
>> fat
>> content may be good to watch too, but lets get first things first for a
>> newbie.
>>
>> I also make my own jams in the summer using special pectins and
>> sweetening
>> them when I open the jar with either aspertame or Splenda. I do this
>> because these jams taste much better. I make sugared jams fo rmy
>> husband,
>> but i buy him bitter marmelade because I cannot get the Seville oranges
>> and they are a pain to make anyway. I am a retired person adn have the
>> time to do this. Others may well not be able to or can't afford the
>> frequently high price of eh fresh fruit and berries. In that case, the
>> Smuckers no sugar added jams can work. My philosophy in this area is to
>> not deny the nice foods , but to find a way to have them while
>> maintaining
>> a controlled carb way of life.
>>
>> Wendy
>
>
> Wendy,
> How do you do this? I have Splenda and PLENTY of fruit in my garden,
> but I have never made jams for me, since the high content of fruit sugars
> has put me off doing it.
> If there is a secret, I would LOVE to know, as I miss jams on my toa-
> dooooh!
> I can't have toast either ...

I buy a couple of jars of sugarless jam per year. I have occasional peanut
butter and jam sandwiches. I use very little jam. Just enough to wet the
bread. Alas, the last few times I did this I had an upset stomach
afterwards. Seems I can eat the peanut butter but not the jam.

In alt.support.diabetes Frank t2 <a@b.c> wrote:

: "W. Baker" <wbaker@panix.com> a ?crit ...
: > In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
: > : W. Baker wrote:
: >
: > I also make my own jams in the summer using special pectins and sweetening
: > them when I open the jar with either aspertame or Splenda. I do this
: > because these jams taste much better. I make sugared jams fo rmy husband,
: > but i buy him bitter marmelade because I cannot get the Seville oranges
: > and they are a pain to make anyway. I am a retired person adn have the
: > time to do this. Others may well not be able to or can't afford the
: > frequently high price of eh fresh fruit and berries. In that case, the
: > Smuckers no sugar added jams can work. My philosophy in this area is to
: > not deny the nice foods , but to find a way to have them while maintaining
: > a controlled carb way of life.
: >
: > Wendy


: Wendy,
: How do you do this? I have Splenda and PLENTY of fruit in my garden,
: but I have never made jams for me, since the high content of fruit sugars
: has put me off doing it.
: If there is a secret, I would LOVE to know, as I miss jams on my toa-
: dooooh!
: I can't have toast either ...

: Frank

The jams are not no-carb by any means, but are ever so much better than
than the regular jams adn I can have a spoonful on a Wasa cracker as a
treat once or twice a week. I generlly make berry jams, as that is what I
can get fresh grown (and sometimes cheaper) near my country home in the
summer. I get the special pectin fo rno sugar aded jams and jellies (made
from strained fruit juice, rather than whole fruit smashed up) Two
companies make little single use boxes here in the US, Ball and Mrs.
Wages. I don't know if these or simmilar products are available in
France, but the Ball company of Muncie Indiana should have a web site and
you might be able to find out more fro them. 1 packet works with aobut 2
dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
and add a little water). I simply follow the directions on the box. You
can make either freezer jam or regular sterilized jam that can sit on the
pantry shelf(what I do)> Very important! once you open this jam and add
your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
rather quickly as there is no added sugar to keep down the microbes.
Also, try to use a jar up in les that 2 weeks. If you like you could make
it in smaller (4 oz) jars so you can help with this problem.

I hope this helps.

Wendy

On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:

>In alt.support.diabetes Frank t2 <a@b.c> wrote:
>
>: "W. Baker" <wbaker@panix.com> a ?crit ...
>: > In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
>: > : W. Baker wrote:
>: >
>: > I also make my own jams in the summer using special pectins and sweetening
>: > them when I open the jar with either aspertame or Splenda. I do this
>: > because these jams taste much better. I make sugared jams fo rmy husband,
>: > but i buy him bitter marmelade because I cannot get the Seville oranges
>: > and they are a pain to make anyway. I am a retired person adn have the
>: > time to do this. Others may well not be able to or can't afford the
>: > frequently high price of eh fresh fruit and berries. In that case, the
>: > Smuckers no sugar added jams can work. My philosophy in this area is to
>: > not deny the nice foods , but to find a way to have them while maintaining
>: > a controlled carb way of life.
>: >
>: > Wendy
>
>
>: Wendy,
>: How do you do this? I have Splenda and PLENTY of fruit in my garden,
>: but I have never made jams for me, since the high content of fruit sugars
>: has put me off doing it.
>: If there is a secret, I would LOVE to know, as I miss jams on my toa-
>: dooooh!
>: I can't have toast either ...
>
>: Frank
>
>The jams are not no-carb by any means, but are ever so much better than
>than the regular jams adn I can have a spoonful on a Wasa cracker as a
>treat once or twice a week. I generlly make berry jams, as that is what I
>can get fresh grown (and sometimes cheaper) near my country home in the
>summer. I get the special pectin fo rno sugar aded jams and jellies (made
>from strained fruit juice, rather than whole fruit smashed up) Two
>companies make little single use boxes here in the US, Ball and Mrs.
>Wages. I don't know if these or simmilar products are available in
>France, but the Ball company of Muncie Indiana should have a web site and
>you might be able to find out more fro them. 1 packet works with aobut 2
>dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
>about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>and add a little water). I simply follow the directions on the box. You
>can make either freezer jam or regular sterilized jam that can sit on the
>pantry shelf(what I do)> Very important! once you open this jam and add
>your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>rather quickly as there is no added sugar to keep down the microbes.
>Also, try to use a jar up in les that 2 weeks. If you like you could make
>it in smaller (4 oz) jars so you can help with this problem.
>
>I hope this helps.

One of my favourite "jams" is cranberry sauce (homemade, from fresh or
frozen cranberries). We had about 1 cup of it left over from
Christmas, and it lasted me almost three weeks. Next batch I make will
be with Splenda. I doubt the Splenda will act quite the same as sugar,
in preserving the product, but if I make small enough batches, that
won't be a problem.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Dx A1c 8.1 : Latest 5.1

"W. Baker" <wbaker@panix.com> a écrit ...
> In alt.support.diabetes Frank t2 <a@b.c> wrote:
>
> : "W. Baker" <wbaker@panix.com> a ?crit ...
> : > In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
> : > : W. Baker wrote:
> : >
> : > I also make my own jams in the summer using special pectins and
> sweetening
> : > them when I open the jar with either aspertame or Splenda. I do this
> : > because these jams taste much better. I make sugared jams fo rmy
> husband,
> : > but i buy him bitter marmelade because I cannot get the Seville
> oranges
> : > and they are a pain to make anyway. I am a retired person adn have
> the
> : > time to do this. Others may well not be able to or can't afford the
> : > frequently high price of eh fresh fruit and berries. In that case, the
> : > Smuckers no sugar added jams can work. My philosophy in this area is
> to
> : > not deny the nice foods , but to find a way to have them while
> maintaining
> : > a controlled carb way of life.
> : >
> : > Wendy
>
>
> : Wendy,
> : How do you do this? I have Splenda and PLENTY of fruit in my garden,
> : but I have never made jams for me, since the high content of fruit
> sugars
> : has put me off doing it.
> : If there is a secret, I would LOVE to know, as I miss jams on my toa-
> : dooooh!
> : I can't have toast either ...
>
> : Frank
>
> The jams are not no-carb by any means, but are ever so much better than
> than the regular jams adn I can have a spoonful on a Wasa cracker as a
> treat once or twice a week. I generlly make berry jams, as that is what I
> can get fresh grown (and sometimes cheaper) near my country home in the
> summer. I get the special pectin fo rno sugar aded jams and jellies (made
> from strained fruit juice, rather than whole fruit smashed up) Two
> companies make little single use boxes here in the US, Ball and Mrs.
> Wages. I don't know if these or simmilar products are available in
> France, but the Ball company of Muncie Indiana should have a web site and
> you might be able to find out more fro them. 1 packet works with aobut 2
> dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
> and add a little water). I simply follow the directions on the box. You
> can make either freezer jam or regular sterilized jam that can sit on the
> pantry shelf(what I do)> Very important! once you open this jam and add
> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
> rather quickly as there is no added sugar to keep down the microbes.
> Also, try to use a jar up in les that 2 weeks. If you like you could make
> it in smaller (4 oz) jars so you can help with this problem.
>
> I hope this helps.
>
> Wendy


Thx, Wendy. I always 'fridge my jams when the jar has been opened.

" Frank t2" <a@b.c> wrote in message
news:479ed7ed$0$14087$79c14f64@nan-newsreader-05.noos.net...
>
> "W. Baker" <wbaker@panix.com> a écrit ...
>> In alt.support.diabetes Frank t2 <a@b.c> wrote:
>>
>> : "W. Baker" <wbaker@panix.com> a ?crit ...
>> : > In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
>> : > : W. Baker wrote:
>> : >
>> : > I also make my own jams in the summer using special pectins and
>> sweetening
>> : > them when I open the jar with either aspertame or Splenda. I do this
>> : > because these jams taste much better. I make sugared jams fo rmy
>> husband,
>> : > but i buy him bitter marmelade because I cannot get the Seville
>> oranges
>> : > and they are a pain to make anyway. I am a retired person adn have
>> the
>> : > time to do this. Others may well not be able to or can't afford the
>> : > frequently high price of eh fresh fruit and berries. In that case,
>> the
>> : > Smuckers no sugar added jams can work. My philosophy in this area is
>> to
>> : > not deny the nice foods , but to find a way to have them while
>> maintaining
>> : > a controlled carb way of life.
>> : >
>> : > Wendy
>>
>>
>> : Wendy,
>> : How do you do this? I have Splenda and PLENTY of fruit in my garden,
>> : but I have never made jams for me, since the high content of fruit
>> sugars
>> : has put me off doing it.
>> : If there is a secret, I would LOVE to know, as I miss jams on my toa-
>> : dooooh!
>> : I can't have toast either ...
>>
>> : Frank
>>
>> The jams are not no-carb by any means, but are ever so much better than
>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>> treat once or twice a week. I generlly make berry jams, as that is what
>> I
>> can get fresh grown (and sometimes cheaper) near my country home in the
>> summer. I get the special pectin fo rno sugar aded jams and jellies
>> (made
>> from strained fruit juice, rather than whole fruit smashed up) Two
>> companies make little single use boxes here in the US, Ball and Mrs.
>> Wages. I don't know if these or simmilar products are available in
>> France, but the Ball company of Muncie Indiana should have a web site and
>> you might be able to find out more fro them. 1 packet works with aobut 2
>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>> makes
>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>> and add a little water). I simply follow the directions on the box. You
>> can make either freezer jam or regular sterilized jam that can sit on the
>> pantry shelf(what I do)> Very important! once you open this jam and add
>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>> rather quickly as there is no added sugar to keep down the microbes.
>> Also, try to use a jar up in les that 2 weeks. If you like you could
>> make
>> it in smaller (4 oz) jars so you can help with this problem.
>>
>> I hope this helps.
>>
>> Wendy
>
>
> Thx, Wendy. I always 'fridge my jams when the jar has been opened.

But do you ever jam your fridges?

In alt.support.diabetes Oleg Lego <rat@atatatat.com> wrote:
: On Tue, 29 Jan 2008 04:00:10 +0000 (UTC), W. Baker posted:

: >In alt.support.diabetes Frank t2 <a@b.c> wrote:
: >
: >: "W. Baker" <wbaker@panix.com> a ?crit ...
: >: > In alt.support.diabetes jeremy <jeremy@dcnet2000.com> wrote:
: >: > : W. Baker wrote:
: >: >
: >: > I also make my own jams in the summer using special pectins and sweetening
: >: > them when I open the jar with either aspertame or Splenda. I do this
: >: > because these jams taste much better. I make sugared jams fo rmy husband,
: >: > but i buy him bitter marmelade because I cannot get the Seville oranges
: >: > and they are a pain to make anyway. I am a retired person adn have the
: >: > time to do this. Others may well not be able to or can't afford the
: >: > frequently high price of eh fresh fruit and berries. In that case, the
: >: > Smuckers no sugar added jams can work. My philosophy in this area is to
: >: > not deny the nice foods , but to find a way to have them while maintaining
: >: > a controlled carb way of life.
: >: >
: >: > Wendy
: >
: >
: >: Wendy,
: >: How do you do this? I have Splenda and PLENTY of fruit in my garden,
: >: but I have never made jams for me, since the high content of fruit sugars
: >: has put me off doing it.
: >: If there is a secret, I would LOVE to know, as I miss jams on my toa-
: >: dooooh!
: >: I can't have toast either ...
: >
: >: Frank
: >
: >The jams are not no-carb by any means, but are ever so much better than
: >than the regular jams adn I can have a spoonful on a Wasa cracker as a
: >treat once or twice a week. I generlly make berry jams, as that is what I
: >can get fresh grown (and sometimes cheaper) near my country home in the
: >summer. I get the special pectin fo rno sugar aded jams and jellies (made
: >from strained fruit juice, rather than whole fruit smashed up) Two
: >companies make little single use boxes here in the US, Ball and Mrs.
: >Wages. I don't know if these or simmilar products are available in
: >France, but the Ball company of Muncie Indiana should have a web site and
: >you might be able to find out more fro them. 1 packet works with aobut 2
: >dry quarts of berries(straw, rasp,blue, black are the ones I get and makes
: >about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
: >and add a little water). I simply follow the directions on the box. You
: >can make either freezer jam or regular sterilized jam that can sit on the
: >pantry shelf(what I do)> Very important! once you open this jam and add
: >your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
: >rather quickly as there is no added sugar to keep down the microbes.
: >Also, try to use a jar up in les that 2 weeks. If you like you could make
: >it in smaller (4 oz) jars so you can help with this problem.
: >
: >I hope this helps.

: One of my favourite "jams" is cranberry sauce (homemade, from fresh or
: frozen cranberries). We had about 1 cup of it left over from
: Christmas, and it lasted me almost three weeks. Next batch I make will
: be with Splenda. I doubt the Splenda will act quite the same as sugar,
: in preserving the product, but if I make small enough batches, that
: won't be a problem.

: --
: Larry, T2, Saskatchewan, Canada.
: DX 24 Aug 07. D&E
: Metformin 2000mg, Ramipril, Simvastatin
: Dx A1c 8.1 : Latest 5.1

Make a regular batch and freeze it in small containers. You can use
things like 8oz plastic tups from margarine or from that spread cheddar
for example.

Wendy

Jigs-n-fixtures bunny-buster@att.net wrote:
> Does the nutrition data on the label of say Whole Grain Buckwheat Pancake
> Mix, indicate the date for the unprepared mix? Or, for the recipe if
> prepared according to the label? Not that it matters for the Pancakes,

In USA, the answer to that question is usually somewhere
on the same side of the package. But not always.

Sometimes, http://www.nal.usda.gov/fnic/foodcomp/search/
can also help.

--
Wes Groleau
-----------
Curmudgeon's Complaints on Courtesy:
http://www.onlinenetiquette.com/courtesy1.html
(Not necessarily my opinion, but worth reading)

DarkSentinel wrote:
> Mine sure did. It was one of those, smack myself in the forehead
> moments. Was like DUH, I SHOULD have known that. One of my faults before
> her was looking at the carbs say, but NOT paying attention to the
> serving size. Would say that stuff is ok, when in actuality, it wasn't.

My diabetic coworker said he was trying to figure out
why a product claimed to be "30% healthier!"

They relabeled the same recipe with a 30% smaller serving size.

--
Wes Groleau

Trying to be happy is like trying to build a machine for which
the only specification is that it should run noiselessly.
-- unknown

"Ozgirl" <are_we_there_yet@maccas.com> a écrit ...
>
> " Frank t2" <a@b.c> wrote ...
>>
>> "W. Baker" <wbaker@panix.com> a écrit ...
>>>
>>> The jams are not no-carb by any means, but are ever so much better than
>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>> treat once or twice a week. I generlly make berry jams, as that is what
>>> I
>>> can get fresh grown (and sometimes cheaper) near my country home in the
>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>> (made
>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>> companies make little single use boxes here in the US, Ball and Mrs.
>>> Wages. I don't know if these or simmilar products are available in
>>> France, but the Ball company of Muncie Indiana should have a web site
>>> and
>>> you might be able to find out more fro them. 1 packet works with aobut
>>> 2
>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>> makes
>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>> and add a little water). I simply follow the directions on the box.
>>> You
>>> can make either freezer jam or regular sterilized jam that can sit on
>>> the
>>> pantry shelf(what I do)> Very important! once you open this jam and add
>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It molds
>>> rather quickly as there is no added sugar to keep down the microbes.
>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>> make
>>> it in smaller (4 oz) jars so you can help with this problem.
>>>
>>> I hope this helps.
>>>
>>> Wendy
>>
>>
>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>
> But do you ever jam your fridges?



Sadly, I do. )
Our current fridge is jammed with too much ice in the freezer ...
Unfortunately, there's till quite a bit of protein in there, so I can't yet
defrost ....


Ohh, for my pre-diabetes days ....

" Frank t2" <a@b.c> wrote in message
news:47a00e9d$0$15719$79c14f64@nan-newsreader-05.noos.net...
>
> "Ozgirl" <are_we_there_yet@maccas.com> a écrit ...
>>
>> " Frank t2" <a@b.c> wrote ...
>>>
>>> "W. Baker" <wbaker@panix.com> a écrit ...
>>>>
>>>> The jams are not no-carb by any means, but are ever so much better than
>>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>>> treat once or twice a week. I generlly make berry jams, as that is
>>>> what I
>>>> can get fresh grown (and sometimes cheaper) near my country home in
>>>> the
>>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>>> (made
>>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>>> companies make little single use boxes here in the US, Ball and Mrs.
>>>> Wages. I don't know if these or simmilar products are available in
>>>> France, but the Ball company of Muncie Indiana should have a web site
>>>> and
>>>> you might be able to find out more fro them. 1 packet works with aobut
>>>> 2
>>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>>> makes
>>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>>> and add a little water). I simply follow the directions on the box.
>>>> You
>>>> can make either freezer jam or regular sterilized jam that can sit on
>>>> the
>>>> pantry shelf(what I do)> Very important! once you open this jam and
>>>> add
>>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It
>>>> molds
>>>> rather quickly as there is no added sugar to keep down the microbes.
>>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>>> make
>>>> it in smaller (4 oz) jars so you can help with this problem.
>>>>
>>>> I hope this helps.
>>>>
>>>> Wendy
>>>
>>>
>>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>>
>> But do you ever jam your fridges?
>
>
>
> Sadly, I do. )
> Our current fridge is jammed with too much ice in the freezer ...
> Unfortunately, there's till quite a bit of protein in there, so I can't
> yet defrost ....
>
>
> Ohh, for my pre-diabetes days ....

Thank goodness for frost free fridges

" Frank t2" <a@b.c> wrote in message
news:47a00e9d$0$15719$79c14f64@nan-newsreader-05.noos.net...
>
> "Ozgirl" <are_we_there_yet@maccas.com> a écrit ...
>>
>> " Frank t2" <a@b.c> wrote ...
>>>
>>> "W. Baker" <wbaker@panix.com> a écrit ...
>>>>
>>>> The jams are not no-carb by any means, but are ever so much better than
>>>> than the regular jams adn I can have a spoonful on a Wasa cracker as a
>>>> treat once or twice a week. I generlly make berry jams, as that is
>>>> what I
>>>> can get fresh grown (and sometimes cheaper) near my country home in
>>>> the
>>>> summer. I get the special pectin fo rno sugar aded jams and jellies
>>>> (made
>>>> from strained fruit juice, rather than whole fruit smashed up) Two
>>>> companies make little single use boxes here in the US, Ball and Mrs.
>>>> Wages. I don't know if these or simmilar products are available in
>>>> France, but the Ball company of Muncie Indiana should have a web site
>>>> and
>>>> you might be able to find out more fro them. 1 packet works with aobut
>>>> 2
>>>> dry quarts of berries(straw, rasp,blue, black are the ones I get and
>>>> makes
>>>> about 4-6 8 ounce jars of jam(sometimes I use a bit more than the 2 qts
>>>> and add a little water). I simply follow the directions on the box.
>>>> You
>>>> can make either freezer jam or regular sterilized jam that can sit on
>>>> the
>>>> pantry shelf(what I do)> Very important! once you open this jam and
>>>> add
>>>> your 4-5 packets of Splenda YOU MUST KEP THE JAR REFRIGERATED. It
>>>> molds
>>>> rather quickly as there is no added sugar to keep down the microbes.
>>>> Also, try to use a jar up in les that 2 weeks. If you like you could
>>>> make
>>>> it in smaller (4 oz) jars so you can help with this problem.
>>>>
>>>> I hope this helps.
>>>>
>>>> Wendy
>>>
>>>
>>> Thx, Wendy. I always 'fridge my jams when the jar has been opened.
>>
>> But do you ever jam your fridges?
>
>
>
> Sadly, I do. )
> Our current fridge is jammed with too much ice in the freezer ...
> Unfortunately, there's till quite a bit of protein in there, so I can't
> yet defrost ....
>
>
> Ohh, for my pre-diabetes days ....
>
>
>
I had a styrofoam cooler I used whem I wanted to defrost my freezer.
It kept the food frozen long enough.