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Re-inventing food  This thread currently has 503 views. Print Print Thread
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Phred
Thursday, May 31, 2007, 9:24pm Report to Moderator Report to Moderator

Ottawa, Ontario, CANADA
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Okay so now that I know I'm a non-secretor, I have to re-invent alot of the food I eat (as we all do).  I had a variety of questions... and hopefully I can find some answers.

1) Would almond extract make a good alternative to vanilla?

2) Is sugar cane ok for O-nonnies?  I can't find any info in the type base about them.  I read some threads but... nothing really stated yes or no.

3) I want to make my own choclate chips with agave nector and coco-camino chocolate powder.  I'm just wondering how chocolate chips are commercially made?  Are they baked?

4) I eat Food for Life Ezekiel bread and love it!  Lots of protein in there and it's all sprouted. I just noticed that they use organic malted barley as one of the ingredients.  I see malted barley flour is an avoid for me.  Is that the same thing?


It's always better after the second iteration.

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Brighid45
Thursday, May 31, 2007, 9:59pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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1) I've found almond extract is an acceptable sub for vanilla. Oddly enough, carob is a good sub too. It has a nice malty taste that deepens anything it's added to, like brownies or banana bread.

2) Do you mean cane sugar, or the actual cane itself before it's processed? If you're talking cane sugar, either brown or white, it's an avoid for nonnies per Live Right. The actual unprocessed cane is probably neutral at this point for all types.

3) I don't know exactly how chocolate chips are made, probably the same way chocolate of any kind is made, a process (often treated as a trade secret) that mixes chocolate liquor, cocoa butter, sugar, and other ingredients to make a mass that is solid at room temperature. If you want to make your own, try agave nectar, cocoa powder and cocoa butter (or nut butter/ghee as the fat) and see what happens. Experimentation is always fun! You get some really great recipes and ideas that way.

4) Yes, I believe it's pretty much the same thing.


Everyone is entitled to his or her informed opinion. --H. Ellison
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mikeo
Thursday, May 31, 2007, 10:01pm Report to Moderator Report to Moderator

Hunter ESFJ
Kyosha Nim
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use agave in baking or a little in the tea if you like it sweet


RHN MIfHI
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Lola
Thursday, May 31, 2007, 10:03pm Report to Moderator Report to Moderator

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Sa Bon Nim
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make your own compliant chocolate and cut up into chunks for your cookies.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jayneeo
Thursday, May 31, 2007, 11:50pm Report to Moderator Report to Moderator

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Kyosha Nim
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ghee should work well for the chips, though they should be kept in the fridge...
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Alia Vo
Friday, June 1, 2007, 12:02am Report to Moderator Report to Moderator

Kyosha Nim
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You could add cocoa powder, carob powder, raw carob or cocoa nips, vegetable glycerine or agave syrup together into a paste.  To make it richer, add ghee or compliant oil of choice.  Shape into small pieces; freeze or refrigerate for several hours.  Then add to trail mixes, baked goods, et al.

Alia


Alia A. Vo
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John 17
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Phred
Friday, June 1, 2007, 1:15am Report to Moderator Report to Moderator

Ottawa, Ontario, CANADA
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Wow ok.... lots of good answers here!

I use Agave (from muhava) quite frequently.  I just picked up BLUE Agave nectar.  That stuff should be ok as well ya?

Also, I saw chicory liquid syrup made from 100% chicory.  If chicory root is beneficial, this stuff should be ok right?  Well I dunno.... on the back it states 60% fructose and 40% glucose or something like that.  Anyone know the scoop on that?


It's always better after the second iteration.

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Lola
Friday, June 1, 2007, 1:50am Report to Moderator Report to Moderator

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Sa Bon Nim
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http://www.cornallergens.com/list/corn-allergen-list.php
this might help you determine if both fructose and glucose are corn derived and decide.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Ribbit
Monday, June 11, 2007, 2:53am Report to Moderator Report to Moderator

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But even if they're from corn, would they necessarily be a problem?  I mean, olive oil is good, but olives are bad.  Almonds are okay, almond extract is not.  Brown rice is fine, brown rice syrup is an avoid (at least for me).  Sugar cane might be okay but dehydrated cane juice crystals aren't?  So corn is bad, but what if fructose is okay?  I don't have any idea, it's just that some of this isn't so easy to figure out just by knowing what the original food was.  Nobody in my fam besides me can handle fructose (they have the same reaction as they do to corn), but that may not be the case for everybody.  Insight on this, anybody?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Phred
Monday, June 11, 2007, 4:00am Report to Moderator Report to Moderator

Ottawa, Ontario, CANADA
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Posts: 137
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Location: Ottawa, Ontario
Age: 39
Being an O-nonnie.... I know that almond extract is ok.  I'm not sure about the whole cane sugar thing though.

Is evaporated cane juice ok?  What about cane juice?  Sugar cane?

I found out that Agave syrup and Blue Agave syrup seem to be the same thing so thats that...


It's always better after the second iteration.

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