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BTD Forums  /  The GenoType Diet  /  Withdrawing recommendation of Sami's breads!!!
Posted by: Peppermint Twist, Monday, March 23, 2009, 2:44pm
Calling all cars!  Calling all cars!!!  All BTD and GTD cars report in for a BULLETIN!

I wasn't sure if I should place this in the GTD forum or ER4YT forum because really it applies to all of us, as all D'Adamo diet followers of all types with a brain in their fuzzy little heads avoid CORN SYRUP like the plague it truly is!

And let this serve as a lesson, too, re the importance of READING INGREDIENTS LABELS, even on those products that you buy frequently.  If you are very familiar with a product, of course you wouldn't read the label each and every time you purchase it, but just every so often GIVE A GLANCE, because this world seems h*ll bent on inserting corn syrup into things, just when you least expect it!

So, there I am in the HFS on Friday, and I decided to make the purchase of a loaf of Sami's Bakery Millet & Flax bread.  A bread I have recommended on this board many times.  A line of products I have enthusiastically endorsed.  Are youzz with me so far?

Something--and I don't know what, maybe the front label looked a little different or something, or maybe the stars were just aligned to protect me from the dreaded corn syrup--told me to read the ingredients label and, there it was, plain as day:  "cultured corn syrup".

:o :o :o

I had to do a double take!  Cultured corn syrup?  As my twinnie Brig would say, "What the bloody BLEEP?!"

Mind you, it never had corn syrup, cultured or totally without any manners, before!  And what the bloody BLEEP is "cultured" corn syrup, anyway?  A GMO junky, addictive, cravings-inducing rose by any other name still is as SICKLY sweet!  It is CORN SYRUP!  Who cares if it is "cultured", is that supposed to somehow make it "health food"?  I think not!!!

So, twist here had to have a BIG COW in the HFS, I mean a COW.

"WHAT?!  SINCE WHEN IS THERE CORN SYRUP IN THE SAMI'S BREAD?  WHAT THE BLOODY BLEEP IS GOING ON HERE?"  At that point, another patron came barrelling over and said "Oh, I know what you are talking about, Sami's bread, right?  WHY did they put corn syrup in it?!"  Well, we proceeded to carry on and spaz out so much that one of the store owners came over and next thing you know, he was promising to call Sami's Bakery (which is just the next city over from where the HFS is located, yet they sell their products nationwide) and get to the bottom of this, and the other patron and I were "h*ll bent for election", as my co-worker would say, determined to write to Sami's and express our righteous wrath over the situation, which I just did this morning, as follows:

"Just writing to give you the feedback that I am VERY upset over your recent addition of "cultured corn syrup" to your millet & flax (and plain millet) bread.  The typical buyer of a wheat-free bread will read the ingredients list, and thank goodness I did for some reason even though I buy the millet & flax bread all the time and was very familiar with the ingredients.  But something told me to read the label last Friday and thank goodness I did, as I will not buy the bread again.  There are two things I scrupulously avoid:  wheat and corn syrup.  I'm sure many of your loyal customers, like I was, are the same way about avoiding junk ingredients like corn syrup.  Therefore, I think you will lose quite a few regular customers by the addition of this harmful-to-health ingredient.  I hope you will consider removing the corn syrup and returning your bread to the wholesome, healthful product it was.  Those of us on a wheat-free diet have very few choices in breads as it is.  I'm sorry to say that, by your addition of corn syrup to your previously awesome breads, you have just removed one more choice for us.  Again, please consider removing the corn syrup from your line of breads.  Thanks."

I mean!  First thing I did when I got home was to check my previous loaf of Sami's Millet & Flax Bread, which had one slice left in it.  I was like, okay, Edna, brace yourself, girl, because it may be that you have eaten an entire loaf (or God knows how many entire loaves!!!) of CORN SYRUP-laden bread!  But, thank goodness, my existing loaf had the old, corn-syrup-free label.

WHY?

WHY do they feel compelled to add corn syrup to EVERYTHING?  The other patron theorized that maybe it was because the bread was kinda crumbly, but really it was no more crumbly than any other bread.  Frankly, there are better breads in the HFS freezer, but what I LOVED about the Sami's was that it was SHELF STABLE (though I always kept mind in the fridge) and you could just use it for SANDWICHES without toasting it or anything.  But, those days are gone.  Back to salad days, which is better for me anyway.  I guess O nonnie G2's were just not destined for convenience in their diets.  But with a little bit of planning, we can make up for that, AND eat way better in the process.

So, bottom line:  I hereby withdraw my previous ringing endorsement of the Sami's Bakery line of products.  Even though some of their stuff is still corn-syrup-free, I am BOYCOTTING the entire line, pffffffffffft!

DONE.  Don't be adding corn syrup to things!  And what the bloody bleep IS "cultured" corn syrup, anyway?  Oh, Auntie Em, I'm frightened.

:o

edited to add:  After checking my existing loaf, the next thing I did upon arrival home was to call up harmonykitty and ALERT her, via the BTD/GTD Rapid Reponse Phone Network.  She was equally horrified, especially since she DID have a loaf that had the corn syrup in it, she discovered!

Fight da powa!
Posted by: 815 (Guest), Monday, March 23, 2009, 2:52pm; Reply: 1
Don't worry the word is spreading. I'm seeing bread here at work that says "No Added HFC" so pretty soon everyone will jump on the bandwagon.
Posted by: Vicki, Monday, March 23, 2009, 2:59pm; Reply: 2
Sami's has always had "baking powder" which includes corn starch.

The bag says no preservatives, but Earth Fare tested the bread and found it had preservatives.  Earth Fare no longer sells Sami's Bakery bread because of this.

I'm sure the next bags I see at the store will have curltured corn syrup!  Thank you for the head's up!  I just checked the ingredients for a loaf of Sami's Bakery Millet & Flax bread we have here and there is no cultured corn syrup in this one.
Posted by: BuzyBee, Monday, March 23, 2009, 3:14pm; Reply: 3
That's so disappointing. I have been eating this bread for sometime now. It taste great without corn syrup so why now. Maybe we could all call or email Sami's and ask why and complain stating we like the bread just the way is was. Why change a good thing?
Posted by: Tea Rose, Monday, March 23, 2009, 4:14pm; Reply: 4
Wow!  I am grateful for the heads-up.  I also have spoken highly of this bread in the past, but not with this new development!

I checked my last batch of loaves in the freezer right after I read this thread and they don't have it on the label.

I will also stop purchasing it from them, but I also don't know what I will do for bread now.  

I have always wondered how they get the bread so palatable with just the ingredients listed.  I have always wondered if maybe they didn't list ALL ingredients.  It is hard to believe that it has the texture it does without yeast.  

Sad in Western New York!
Tea Rose
Posted by: Peppermint Twist, Monday, March 23, 2009, 4:42pm; Reply: 5
Quoted from Vicki
The bag says no preservatives, but Earth Fare tested the bread and found it had preservatives.  Earth Fare no longer sells Sami's Bakery bread because of this.

You're kidding!  So, that just tears it:  to me, they are not an ethical company, should go without saying, if they were putting preservatives into their products yet not listing them.  BAD.   :(  All the more reason to boycott the entire line, even the items like their "lavash" breads and millet & flax "chips"--which are sort of a cross between a bagel chip and a pita chip--which still don't have the corn syrup.
Quoted from BuzyBee
That's so disappointing. I have been eating this bread for sometime now. It taste great without corn syrup so why now. Maybe we could all call or email Sami's and ask why and complain stating we like the bread just the way is was. Why change a good thing?

Here is how to contact them and tell them you want the bread SANS corn syrup:

http://www.samisbakery.com/contact.asp
Quoted from Tea Rose

Wow!  I am grateful for the heads-up.  I also have spoken highly of this bread in the past, but not with this new development!

I checked my last batch of loaves in the freezer right after I read this thread and they don't have it on the label.

I will also stop purchasing it from them, but I also don't know what I will do for bread now.  

I have always wondered how they get the bread so palatable with just the ingredients listed.  I have always wondered if maybe they didn't list ALL ingredients.  It is hard to believe that it has the texture it does without yeast.  

Sad in Western New York!
Tea Rose

As for what to do for bread now, I'm giving up on the whole bread thing.  It was so convenient and helpful to be able to make a good old sandwich again, for the short time I thought Sami's was okay.  Other wheat-free breads are in the freezer and you have to defrost and toast them before using.  With the Sami's, I could just literally slap together, for example, a turkey sandwich for an ultra-quick and easy breakfast.

But anything you can make into a sandwich, you can mix in with quinoa, plain rice (basmati for us G2's), rice pasta, salad, or with a superfood/beneficial veggie for your type (such as, for example, green string beans for my G2 type, or a root veggie such as sweet potato, and it is just as good and WAY healthier (if you go the veggie route, that is).  The thing is that those things take a modicum of planning in advance, whereas with the Sami's, even on days when you are caught in a huge rush and without having done any planning, you are good to go.  A bagged salad doesn't take much planning but it takes longer to eat, if you are rushed.  Face it:  it is just nice to be able to make and eat a sandwich on occasion!  But, that said, I'm pretty much giving up on it at this point, and I think I'll be the healthier for it.  If I will simply boil up some basmati rice once per week and store it in Gladware, I'll be good to go and who needs a stinkin' sandwich?  Not I!  Have basmati and Gladware, will travel!  Veggies instead of bread is even better.  So, the heck with it, that's what I say.  This whole thing really took it outta me *lol*.

I mean, maybe I'll check out the freezer section and see if they have anything G2-friendly.  Back on the O diet, I could have rye and rice breads.  But on the G2 GTD, rice is a black dot for me now and rye is, too.  Black dots, EVERYWHERE!  Nothing but black dots dancing before my eyes, taunting me... :(  I might actually have to try some whole millet.  As I recall, someone made me some in college and I thought it was the foulest thing EVER.  But maybe it was the way it was prepared or something.  I should give it another shot, as it is a diamond superfood for moi.  And there is always basmati rice, thank GOD.  Because quinoa, great as it is, tends to go kinda watery when stored sometimes.  Rice doesn't do that.  *sigh*

Sometimes (rarely, but sometimes), I just want to be an A secretor...or a B, I'm not picky!  Just a secretor and not an O.  I just want to go out and have a big ole sub or something.  Granted, it is only about once a decade that I get this way, but this Sami's thing has rendered me very whiney for the time being...sorry all.

Well, but let's review the positive for my own type, G2:  we have basmati rice.  You simply boil up a passle (passel?) and thar ya go:  anything you could put on a sandwich, you can mix with that throughout the week, so quit yer b*tchin', twisty.  Then we also have quinoa, which truly is a wonderful superfood and is great, especially the "red" quinoa--mmmmm.  Moving to the veg kingdom, we have mushrooms.  I finally figured out that the kind I love are called shitake and...hello--TOXIN TO AVOID.  Daaay-uuum, I just noticed that!  I have the book in front of me and I just noticed it.  MAN!  All other mushrooms are diamond superfoods but shitakes are Toxins to Avoid?  Dr. D!!!!!!!!!!!!!!!!!!  You are trying to torture me, aren't you?  Just admit it!  ADMIT IT!

Oh, I'm twisting out now.  I mean, I was tryin' to find the positive but now this shitake thing has REALLY thrown me for a loop.  Okay, moving along:  we still have basmati rice (yay!) and millet (*involuntary cringe*).  We have TOMATOES!!!!!!!!!!!!!!!!!!!!   :D  Throw some grape tomatoes in with your sandwich fixin's and WOWIE!!!!!!!!!!!!!!!!!!  So much better than bread!  I feel myself bucking up already!  Lycopene RULES!  Even without a prostate to benefit from it, I have eyes, and it helps them!  What did Sami's bread ever do for my eyes, I ask you?!  This isn't so bad!  Who needs ya, Sami's?!  Take your cultured corn syrup and put it where the sun don't shine--wuu HUUUUUUUUUUU!  Aaaand:  yams...although sweet potatoes are an avoid...so best avoid the lot because who knows which is which when shopping in the US of A?  Not I, said the little red hen.  So, okay, let's bottom line this thing:  Basmati (yay!), grape tomatoes (YUM!  Delish, nutrish AND low in calories, fat and bad carbs--WU!), quinoa (all right, sir!) and millet (reserving comment at this time)...could be worse!  But wait, we also have green string beans and great northern beans.  Yeah!

Okay, I'm back with youzzz now, I can do this thing!  I need to stock up on basmati rice and grape tomatoes (which weren't any good the last two times I bought them--must be the season ended or something because they were GREAT for the few weeks before that).

It's all gonna be okay.  We have tons of choices, we just need to keep our minds and eyes open and reading our superfoods list.  If I could give up chips and then give up all items from my HFS' cafe, anything is possible.  I didn't really use that much Sami's anyway.  The heck with 'em.

Bagged salad rules!

Grape tomatoes forever, baby!
Posted by: Frosty, Monday, March 23, 2009, 6:05pm; Reply: 6
They probably had been using corn syrup the whole time and some employee was going to expose them, or they weren't putting enough in it to mention it.  The lying or printing false statements like "no preservatives" makes me think they probably are lying about other things too.  So, twist, I would boycott the whole line too!
Posted by: Debra+, Monday, March 23, 2009, 6:08pm; Reply: 7
pssst...remember Edna...we can have Portabello mushrooms slightly grilled or not, to make a wonderful sandwich.  Fried egg(2), lettuce, tomato and onion are one of my favorites.  Yummilicious. ;)

Debra :)
Posted by: Peppermint Twist, Monday, March 23, 2009, 7:37pm; Reply: 8
ALERT:  Frosty is GORGEOUS!
Posted by: Ribbit, Monday, March 23, 2009, 8:15pm; Reply: 9
A friend who has an Earth Fare near her told me they no longer carry Sami's bread, but couldn't remember what it was that bothered them about it.  This is terrible!  Not only is it unethical, it's illegal to not label it!  Terrible.  Just terrible.
Posted by: Chloe, Monday, March 23, 2009, 9:13pm; Reply: 10
If you don't mind ordering bread online, this company's bread is absolutely pure and
wonderful.  They have a line of gluten free breads as well. I've been ordering
from them for a long time.

http://grindstonebakery.com/index.html
Posted by: 312 (Guest), Monday, March 23, 2009, 9:47pm; Reply: 11
You know, the no bread idea is a good one.  I do the occasional rice cracker with almond butter, and the occasional plain ezekiel bread.  I have made the flax "focaccia" recipe that is floating around on these boards.  It actually has a good consistency for sandwiches.  But I am a bit lazy about baking lately.  Glad I don't know what I am missing with the Sami's bread.  Maybe they will change their recipe if enough of you holler out! ;)
Posted by: Frosty, Monday, March 23, 2009, 10:46pm; Reply: 12
:B awwwwe twist thanks, that is sweet of you to say. :K)

About the flax focaccia, my husband made a batch and I thought it was ok, but he "doctored" (pardon the pun) it a little BTD compliant of course and it was much better the second go around.
I will ask him what he did to it and post it.

I do enjoy an occasional piece of bread now and then, but since I have been on this plan I can count how many times I have a slice.  My DH eats it, or it molds.
Posted by: grey rabbit, Monday, March 23, 2009, 11:13pm; Reply: 13
While I was out in the field last week I turned on the tv at the hotel (I never watch at home). There was an advertisement in FAVOR of HFC. A guy and a girl(attractive and thin of course) are in the park, on a blanket and she hands him a half of a popsicle and he says "no, it has HFC in it" she says "so? it has the same calories as sugar" so he takes it with a smile on his face and eats it. I wanted to gag.

When I'm staying at hotels with breakfast bars it is almost impossible to find something to eat without HFC in it, AND it has now been approved as "natural" so things with "all natural ingredients" can hide it.
Posted by: Ribbit, Monday, March 23, 2009, 11:26pm; Reply: 14
http://www.cheekymaidensoap.com/tipoftheweek/?p=104

Scroll down a little and you'll get two different stories on corn syrup.
Posted by: Ribbit, Monday, March 23, 2009, 11:27pm; Reply: 15
Quoted from grey rabbit
AND it has now been approved as "natural" so things with "all natural ingredients" can hide it.

Hmmmmm.  Yes, and what about the ever-evasive "natural flavorings"?
Posted by: grey rabbit, Tuesday, March 24, 2009, 12:06am; Reply: 16
Thanks for the link Ribbit! I LOVE the second video! It is a direct spoof on the commercial I saw.
Posted by: kittykar1, Tuesday, March 24, 2009, 1:08am; Reply: 17
I really hate those corn syrup commercials, I guess they think the public is really stupid to fall for the all nautural and healthy in moderation s**t. The food industry is worried that they will have to spend extra money on  healthy sweeteners, since the public is on to the unhealthyness ( is this a word, if not it should be?) of corn syrup. I spend a lot of time reading labels in the grocery store reading labels to make sure this junk isn't in the food I buy. Not many products out there that fall in the acceptable list as it is. ??) :X :'(
Posted by: Frosty, Tuesday, March 24, 2009, 1:39am; Reply: 18
I was talking to John the other day and said, "Ya know I don't ever remember kids having nut allergies when I was a kid, what is the cause?  We see so many allergies today that we didn't see back we were young".  He guessed, "Probably all the processed food is the culprit.  People eat junk today and something has got to give."

And now they are going to try and pass HFC off as some natural food?  PULEEEEASE! Give me a break.

All the process junk is bad for you, when are people going to wake up?  We have so many illnesses today that are a result of eating c**p.  It is a constant struggle with John and his patients, with him trying to get them to eat better.  Oh and they better not come waltzing into the office asking for a weight loss pill, it ain't gonna happen.
Posted by: cindyt, Tuesday, March 24, 2009, 4:33am; Reply: 19
A month or so ago, there was a recipe on a thread here for quinoa flatbread.  This would IMHO make a pretty good sandwich.  I've been making some every week to eat with Indian food and it's really good, and quick to make.  Sometimes I mix quinoa with buckwheat flour, a Hunter superfood.
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 1:02pm; Reply: 20
Quoted from Chloe
If you don't mind ordering bread online, this company's bread is absolutely pure and
wonderful.  They have a line of gluten free breads as well. I've been ordering
from them for a long time.

http://grindstonebakery.com/index.html

Wow, what a pure, high-quality line of breads that seems to be!  Unfortunately, all the ones in the wheat-free line seem to be spelt (don't get me started, as to me, spelt is wheat, but I know I'm in a minority of one in saying that...but any way you slice it--no pun intended--spelt is an avoid for my non-secreting, Gatherer self) or rye (LOVE it, but also a Gatherer avoid, tragically).  That said, thank you so much for posting that link, because certainly many of the genotypes CAN enjoy those wholesome, high-quality, nutrient-dense breads.  So that is a great contribution to the thread!
:K)

Posted by: Chloe, Tuesday, March 24, 2009, 1:13pm; Reply: 21
Quoted from Peppermint Twist

Wow, what a pure, high-quality line of breads that seems to be!  Unfortunately, all the ones in the wheat-free line seem to be spelt (don't get me started, as to me, spelt is wheat, but I know I'm in a minority of one in saying that...but any way you slice it--no pun intended--spelt is an avoid for my non-secreting, Gatherer self) or rye (LOVE it, but also a Gatherer avoid, tragically).  That said, thank you so much for posting that link, because certainly many of the genotypes CAN enjoy those wholesome, high-quality, nutrient-dense breads.  So that is a great contribution to the thread!
:K)



You might have missed the gluten-free breads from Grindstone...no spelt.
These are the breads I've been ordering....Usually made from quinoa and millet.
https://bear.he.net/~grindst/epistore/index.php?category=Gluten+free&ref=http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1237819466/s-/s-new/

Posted by: Christopher, Tuesday, March 24, 2009, 1:17pm; Reply: 22
I gave up these type of breads about 6 months ago and have only felt better for it and lost weight/less carb cravings...it is a processed food after all
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 1:36pm; Reply: 23
Quoted from Chloe


You might have missed the gluten-free breads from Grindstone...no spelt.
These are the breads I've been ordering....Usually made from quinoa and millet.
https://bear.he.net/~grindst/epistore/index.php?category=Gluten+free&ref=http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1237819466/s-/s-new/

Oh, you are right, I did miss that:  I went right to wheat-free, like a moth to a flame!  Thanks, some of those in the gluten-free list are AWESOME (although I wish they didn't have xanthum gum, but they have to have something to bind the loaf, and with all those Gatherer superfoods in there like quinoa, millet and cinnamon, how can you go wrong?  You can't!  Weeeeeeeee!).



(clap)
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 1:42pm; Reply: 24
Quoted from Christopher
I gave up these type of breads about 6 months ago and have only felt better for it and lost weight/less carb cravings...it is a processed food after all

Yeah, for myself, I think I am going to try just boiling up a big batch of basmati rice once per week and using that anytime I would otherwise wish to use bread.  Like I mentioned, you can mix anything you would normally put into a sandwich, into rice.  And with Gladware being so cheap and re-usable (and other brands, too--the supermarket chain I shop at has their own line), it is just as easy to brown bag a rice mixture to work as it is to brown bag a sandwich.

I'm also going to use grape tomatoes instead of bread for some things.  And mushrooms for others.

It'll all work out.  As Chris points out, it is good for weight loss and energy, etc, too.  Veggies and fruit, imho, are the best carb choices.  After that come the superfood grains for your type, and if they don't lend themselves easily to bread form, then they don't.

That said...there is something nice about a sandwich once in a while, so links to awesome bread sites are welcomed and appreciated in this thread!

Posted by: Peppermint Twist, Tuesday, March 24, 2009, 1:46pm; Reply: 25
P.S.  Oh yeah, meant to share this bit of weirdness:  my feedback to Sami's Bakery, which was submitted through their own site's "contact us" page, ended up being "undeliverable", per an e-mail I received telling me it couldn't reach the ultimate address.  Apparently, the "contact us" page sends it on to a specific e-mail address, which is now defunct.  *rolling eyes*  Whatever.

Then they'd better brace for a PHONE CALL from me.  I only live one city away from their sorry selves.  So they will be getting my feedback, one way or another.  If I have to drive to Tampa and deliver it LIVE and in person:

WHY THE BLEEP ARE YOU SUDDENLY ADDING CORN SYRUP TO YOUR BREAD?

Stop doing that.
Posted by: BuzyBee, Tuesday, March 24, 2009, 3:08pm; Reply: 26
You know I have been googling and researching a bread recipe close to the Sami's bread recipe but can't seem to find a close match. I just love the way their bread taste. Due to the cost of the bread I thought why not just bake some. Well finding a good recipe is extremely hard.

I love the millet and rice mix. Such a nice mild taste. I even like the bread texture. The rye's and even Ezekiel breads seem a little strong tasting to me. Sami's is truly my favorite whole grain bread that I have tasted.

I know I have ask this before. But if anyone has a good bread recipe preferable like Sami's flax and millet please share. I would like to try baking my own if I could find a GOOD TASTIING HEALTHY HOMEMADE BREAD.
Posted by: wwbailey, Tuesday, March 24, 2009, 3:21pm; Reply: 27
I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!  They were like fantastic healthy chips.  Yikes!  

Me and chips... a non-stop passionate affair with a diet coke nearby.  

So anything that has crunch and is salty... no-can-do....

And that goes for those healthy taco shells as well.  Shoot those are just corn chips shaped into a taco form.  As a kid I could eat like 6 tacos.  As an adult, it went into binge mode on those.  

The closest most fantastic thing I can eat where I won't binge are Kale or Swiss Chard chips baked in olive oil.  DELICIOUS... MOST FANTASTIC.  Those with a nice piece of hamburger meat... hell who needs McDonalds?!  GROSS!   :X
Posted by: BuzyBee, Tuesday, March 24, 2009, 4:06pm; Reply: 28
Yes, I love those crispy Sami chips too but w/o the diet coke. Sorry Baily. Better than potato chips. But I really don't feel guilty eating those chips because they are a healthy choice.
Posted by: Tea Rose, Tuesday, March 24, 2009, 4:14pm; Reply: 29
Quoted from wwbailey
I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!  




Maybe you are not to blame here, maybe there is an ingredient in them that causes you to eat them non-stop.  Maybe there is some corn syrup already in them.   ??)

Tea Rose


Posted by: Peppermint Twist, Tuesday, March 24, 2009, 4:14pm; Reply: 30
Quoted from wwbailey
The closest most fantastic thing I can eat where I won't binge are Kale or Swiss Chard chips baked in olive oil.  DELICIOUS... MOST FANTASTIC.

I've never suddenly felt the need to quote Rachel Ray before (as typically I find her disturbingly perky), but: YUMMO!

Kale chips.  The world is a good place.

Wish I could make 'em.  I usually end up with kale ash piles instead.  I saw Jacques Pepin make them once, but I only caught the very end wherein he was actually serving them, not preparing them, and I was like noooOOOOOOOOOooooo, why didn't I tune in a few minutes earlier, why, why, WHY?

Anyway, kale is the best thing since music, the ocean and cats.

Posted by: Peppermint Twist, Tuesday, March 24, 2009, 4:21pm; Reply: 31
Quoted from wwbailey
I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!

Quoted from Tea Rose
Maybe you are not to blame here, maybe there is an ingredient in them that causes you to eat them non-stop.  Maybe there is some corn syrup already in them.   ??)

Tea Rose

DUDE!  I was just thinking that when I read that, too, and some of the other comments of other posters re how no similar products taste as good as Sami's, in light of what was shared earlier re how that group found they added preservatives without listing them.  Who is to say they weren't also adding corn syrup, as someone also wondered earlier.  Maybe they just started listing it, but it's been in there all along.  That said, I don't actually think so when it comes to the millet & flax bread because that bread did NOT trigger carb cravings in me, and any tiny bit of any type of corn sugar (except possibly the unprocessed, natural stuff in an ear of actual organic corn, though I have not had the opportunity to test that out, nor am I chomping at the bit to do so) DOES trigger carb cravings in me.  So I think the breads were okay previously.  Even if they had tried to sneak corn syrup in there, this nonnie would have figured it out.

As for their millet & flax chips, though, that is a horse of a different color.  I could eat a whole bag of the cinnamon ones but that could be DUH because they have a clearly stated major avoid for me as an O, a Gatherer, and a general p-twist:  SUGAR.  Hello.  But even the garlic ones were suspect, now that I hark back.  I could really get going on those.

I'd better stick to grape tomatoes.  There's nothing else for it.

I'm a G2
What can I do?
Most grains make me a wackadoo

Posted by: wwbailey, Tuesday, March 24, 2009, 5:04pm; Reply: 32
I can give you specific instructions on the kale/swiss chard chips if you like...

so they won't turn to ash...
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 5:18pm; Reply: 33
Quoted from wwbailey
I can give you specific instructions on the kale/swiss chard chips if you like...

so they won't turn to ash...

I'd like!  Instruct away, please!

Posted by: Ribbit, Tuesday, March 24, 2009, 5:28pm; Reply: 34
Quoted from BuzyBee


I know I have ask this before. But if anyone has a good bread recipe preferable like Sami's flax and millet please share. I would like to try baking my own if I could find a GOOD TASTIING HEALTHY HOMEMADE BREAD.


We discussed Sami's a couple of years ago and Melissa and I were marveling then that there was something wrong with the picture.  Millet and flax don't behave that way in our kitchens.  

I will say that golden flax meal is much superior to brown flax if you can find it.  

I have made some fantastic gluten-free, egg-free breads in my time.  But they all contained xanthan gum and a good amount of either corn starch, tapioca starch or potato starch (pre-BTD).  

I am not a novice in the kitchen.  But bread doesn't turn out like Sami's without a magic wand or something hidden.  We ate it occasionally when we could get it (no stores in Atlanta carry it) and nobody felt bad, which means it didn't contain corn, tapioca or potato.  But it had something unlisted to make it behave the way it did.  Unless it was fermented.  Has anybody tried fermenting millet mush to see if it behaves that way?
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 6:40pm; Reply: 35
Quoted from Ribbit


We discussed Sami's a couple of years ago and Melissa and I were marveling then that there was something wrong with the picture.  Millet and flax don't behave that way in our kitchens.  

I will say that golden flax meal is much superior to brown flax if you can find it.  

I have made some fantastic gluten-free, egg-free breads in my time.  But they all contained xanthan gum and a good amount of either corn starch, tapioca starch or potato starch (pre-BTD).  

I am not a novice in the kitchen.  But bread doesn't turn out like Sami's without a magic wand or something hidden.  We ate it occasionally when we could get it (no stores in Atlanta carry it) and nobody felt bad, which means it didn't contain corn, tapioca or potato.  But it had something unlisted to make it behave the way it did.  Unless it was fermented.  Has anybody tried fermenting millet mush to see if it behaves that way?

Interesting.  And I'm really wondering about that company now, especially since the "contact us" page forwards the feedback to an e-mail that is undeliverable.  That is a change, as back when I discovered their bread and sent them positive feedback, the feedback went through.  I'm wondering if they have literally sold out to some bigger outfit.  Like how Breyer's ice cream changed their formulas when they sold out to Unilever, or how I now believe Cabot dairy has sold out because they are adding a bunch of JUNK to their previously very pure, high-quality line of products, I just happened to notice the other night in the regular grocery store.  Been meaning to check on line to see if indeed they (Cabot) did sell out.  And now maybe Sami's sold themselves to the corn syrup devil?

Yet that would not explain Ribbit's point of how the millet and flax bread acheived the texture it did before, if it didn't have some mystery ingredient(s).  Plus we have that group that found they added preservatives without disclosing it.  Seems to me they might not have been that ethical of a company all along.  If they have sold out, that might just be the reason that now the true ingredients are being disclosed.

I'm going to look into this more.  And remember, one of the owners of my HFS is checking into it, too.  I'll report back on that one...

Posted by: Peppermint Twist, Tuesday, March 24, 2009, 7:05pm; Reply: 36
The plot thickens!

Not only were they apparently adding undisclosed preservatives but—prepare yourselves—apparently the supposedly gluten-free millet & flax bread has tested high for GLUTEN…or (see link two), there is a chance that that is the internet equivalent of an “urban myth”…you be the judge:

http://cafetor.blogspot.com/2009/02/email-to-samis-bakery-regarding-their.html

http://cafetor.blogspot.com/2009/02/is-samis-bakery-millet-and-flax-seed.html

And here is a very interesting discussion on the matter from a board/forum community much like our own (only nowhere near as fabulous, I’m sure *lol*):

http://forum.lowcarber.org/showthread.php?t=383741

And here is the skinny on the preservative that was found in Sami’s breads, even though it was not listed:

http://www.progressivegrocer.com/progressivegrocer/content_display/supermarket-industry-news/e3icc3b73373ecfd4eb64ab70b062f9b7e5

And, good Lord, in researching the Sami’s situation, I inadvertently came across this damnation of another company that Carol (harmonykitty) was telling me we should switch to if she can find it at this other HFS in town.  It is called Deland brand gluten-free bread and it apparently tests as having very high gluten!!!!!!!!!!!!  Is there no bread anywhere that we can have?  The heck with it:

http://www.ellenskitchen.com/forum/messages/779.html

Duuuuuuuuuuuuudes:  stick to grape tomatoes.  And maybe some basmati rice when you really need a comfort carb/convenient bread substitute.  That’s the take home message I’m picking up on.
Posted by: syren4444, Tuesday, March 24, 2009, 7:21pm; Reply: 37
Try this:

Recipe:

1 cup Buckwheat Flour
1 cup Brown Rice Flour
1/2 cup Quinoa Flour (I'd place my bets on amaranth here too)
1 tsp Baking Soda + 1 tsp Arrowroot powder (or, just use 1T baking powder instead)
1/4 cup Applesauce (unsweetened
1/4 cup Agave Nectar (or honey)
2/3 cup Egg Whites (about 4 egg whites)
1/2 tsp Stevia Liquid (optional, I like a bit of extra sweetness, you can always just add an extract here)
2 cups Water (Wanna get indulgent? Use soy/rice/almond/etc milk instead. I'm more frugal.)
1 tsp Cinnamon (optional, spice the baby up however you like)


-Preheat oven to 350
-Grease your Loaf Pan
-Dump all the flours and baking powder together.
-Mix the liquid ingredients and add to flours, stir until well mixed.
-Pour into your loaf pan, sprinkle the top with cinnamon, and bake until cooked. Took mine around 45 minutes. Keep poking it until that toothpick comes out clean.
-Let cool, pop out, let cool COMPLETELY before slicing. In fact, freeze slightly to avoid crumbling when slicing.

I got 12 meaty slices. It is amazing toasted! It really stayed together, not crumbly at all inside.

Texture is between a yeasty bread and a thick cake. Smaller loaf pan will yeild taller bread.







Posted by: BuzyBee, Tuesday, March 24, 2009, 7:48pm; Reply: 38
Syren, this bread looks delish. I was wondering about a couple of substitutions. Instead of the quinoa flour could I use my millet flour. And if I want to use this bread as sandwich bread possible leaving out the cinnamon. Everything else looks like ingredients I could live with. I don't have buckwheat flour so I would need to get some of that. I have brown rice and white rice flour and spelt flour.

I really want to bake some gooooooood bread.
Posted by: syren4444, Tuesday, March 24, 2009, 7:54pm; Reply: 39
Hi, I would not suggest millet in place of the quinoa. Millet is too dry and crumbly, the quinoa is very moist and helps keep the bread together. Maybe aramanth or glutinous rice flour here. You can probably go .5 millet and .5 cup buckwheat though.

Instead of cinnamon you can add some italian spices which are more bread like too!

If you have spelt, I'm sure you can make a lot of easy quickbreads. I don't eat spelt so I'm not sure of the subsitutions there.
Posted by: Peppermint Twist, Tuesday, March 24, 2009, 7:56pm; Reply: 40
Oh my.  Another update.  First off, the more I learn, the more I’m convinced that Sami’s is a very unethical company at worst, or at best is very unaware of the importance of accurate labeling, especially given the population that wheat-free items serve.  According to one poster in the quoted thread below from another forum, there may even be a lawsuit filed against Sami’s by that group Earthfare, who discovered the preservative disclosure issue.  However, in one of my previous links, someone seems to refer to that when they say they could find no evidence of a lawsuit by researching it on the net:

http://www.dwlz2.com/forum/showthread.php?t=31612

quotes from the link above (bolded emphasis added):

A poster says:

“Just wanted to give everyone an update on the "Sami's" bread issue.
Eathfare has now filed a lawsuit against Sami's company.
Earthfare is a Natural Grocery Store, which has many stores in different areas.
When I told them about the nutrition info. and the questions/concerns I had, and that I had also contacted the company but could not get any info. from the owners. Earthfare decided to do their own investigation  They took the Sami's products and found out that not only did the nutrition info. not match up, neither did the ingredients!!!!! One of Sami's famous sayings is that they are ALL Natural, no preservatives. Well when the lab got the info. back there was ARTIFICIAL Ingredients, and ingredients that were not listed on the label!!!!! A lot of customers that had Celiac Disease bought their items because they were supposed to be "Gluten Free" I only can pray that people were not harmed by this company. As from what the lady told me at Earthfare today, there is a lawsuit about to take place, and that Sami's may not be in business much longer.”


Another poster from that same linked discussion said:

“I was so mad, so I called the company and got a hold of some man that said he could help me. He …told me that I was correct, that yes the nutritional labels were wrong and had been wrong for some time now. He said that they would see about getting the correct info and change the labels. He did not seem concerned at all and even acted like he didn't even think the calorie, fat, etc.. counts were even wrong!!!!!! I told him that this was awful for people that were on special diets or had health issues that they had to watch. He didn't seem too concerned!!! So I know now that I can't trust that company.”

My advice at this point?  Avoid Sami's Bakery items.  Even if some of the issues raised in the internet discussions turn out to be without basis in fact, there is no denying that their bread suddenly has CORN SYRUP in it.*

* edited to add:  And, from the sound of things, quite possibly it always has.   :o :( >:(  ...Although, I don't know, that bread didn't spark cravings in me...if it had corn syrup in it, I think it would have.  But it has it in there now.  BAD.
Posted by: BuzyBee, Tuesday, March 24, 2009, 8:13pm; Reply: 41
Well that's good to know about the millet. I just bought some millet flour and I have not used it yet. Great suggestion on the Italian herb instead of the cinnamon. I would love to try this.

In ref to the sweeteners, is this just a lite sweet taste or should I lighten up on the sweeteners.
Posted by: syren4444, Tuesday, March 24, 2009, 8:16pm; Reply: 42
I'd say skip the stevia, maybe add a hint of almond extract.

I'd keep the agave as it helps with texture and just cuts through the bitterness of the grains.  Maybe test subbing the agave for olive oil, but use a little less than 1/4 cup.
Posted by: BuzyBee, Tuesday, March 24, 2009, 8:19pm; Reply: 43
Your so helpful Syren. Such great suggestions on substations. I will have to print this recipe out and give it a try. Thanks again.
Posted by: Ribbit, Tuesday, March 24, 2009, 8:31pm; Reply: 44
That's insane, PT!  I don't understand how my canary-in-the-coalmine Explorer didn't react to the bread.  Or how my gluten- and other thickener-intolerant Nomad didn't react.

Another thought that just came to me is this:  in Asian groceries you find a very fine white starchy rice flour called Glutenous Rice.  I wonder if they were using that and calling it rice flour.
Posted by: Lola, Tuesday, March 24, 2009, 9:24pm; Reply: 45
has any baker among you tried out starters with compliant grain flours, to make a type sourdough bread?

thanks for posting the recipe syren!
great pictures, reminded me of sourdough!
Posted by: Tea Rose, Tuesday, March 24, 2009, 9:51pm; Reply: 46
Peppermint Twist,

Thanks for all your links and info - very informative  :) and much appreciated.  I don't think I will be eating the rest of my order from Sami's, it isn't worth it.

Tea Rose
Posted by: Ribbit, Wednesday, March 25, 2009, 12:52am; Reply: 47
Quoted from Lola
has any baker among you tried out starters with compliant grain flours, to make a type sourdough bread?

thanks for posting the recipe syren!
great pictures, reminded me of sourdough!


Yes, I have made sourdough spelt bread.  No starter needed.  You just let it ferment on the counter and then refrigerate the dough till you use it.  But I realize spelt doesn't work for a good many here.
Posted by: Chloe, Wednesday, March 25, 2009, 12:55am; Reply: 48
Quoted from Ribbit


Yes, I have made sourdough spelt bread.  No starter needed.  You just let it ferment on the counter and then refrigerate the dough till you use it.  But I realize spelt doesn't work for a good many here.


Ribbit...Can you make a sour dough starter from a gluten free flour?  Like quinoa?

Posted by: Ribbit, Wednesday, March 25, 2009, 12:58am; Reply: 49
I don't know.  That's what I was wondering about several posts back.  I wonder, since letting things ferment slightly so improves their fluffiness, perhaps that's what Sami's was doing....but if so, one would sort of expect it to be advertised as such.
Posted by: Lola, Wednesday, March 25, 2009, 2:10am; Reply: 50
works with rice, I believe it can work with all
Dilute 2 Tablespoons of commercial yeast in 2 cups of warm water. Put 2 cups of brown rice flour best into your crock and pour in your warm water mix. Add 2 Tablespoons of sugar (white, brown, honey, molasses should all work) and mix well. Let your covered crock sit in a warm place for 24 hours. You can start using it the next day, if you'd like, or you can repeat the feeding process by adding some more sugar and letting it sit another day or so before using it.
Posted by: Frosty, Wednesday, March 25, 2009, 2:33am; Reply: 51
Thanks Lola.  My husband likes bread and was talking about sour dough the other day.  We only have BTD compliant bread, that he makes, in the house.  Unless of course we have house guests.
Posted by: Lola, Wednesday, March 25, 2009, 2:43am; Reply: 52
now that you mention your husband baking bread..... :)

check this out.....guess who likes to bake bread as well!
http://www.dadamo.com/B2blogs/blogs/index.php/2007/07/02/genetic-world?blog=24
Quoted Text
My friend Bob turned me on to a great way of making bread that involves no kneading and yields absolutely wonderful results.

http://www.amazon.com/Lodge-Logic-Pre-Seasoned-5-Quart-Handles/dp/B00063RWYI/ref=pd_bbs_sr_1/104-6724248-8564757?ie=UTF8&s=home-garden&qid=1183594861&sr=8-1

don t know if you ve seen this video yet...
Posted by: Vicki, Wednesday, March 25, 2009, 2:08pm; Reply: 53
Sami's has never been gluten free and does contain baking powder (aka corn starch).  The label says:  Processed in a non-Gluten free facility.  May contain traces of Gluten, Wheat, or Yeast.

We've always been suspicious of Sami's Bakery bread but family members do not have any major reactions to this bread.

It is easy to make waffles, cookies, muffins, fried bread, etc without gluten or gums...
Posted by: BuzyBee, Wednesday, March 25, 2009, 2:42pm; Reply: 54
I was just researching baking bread and being such the cook I am(not the best) I thought possible finding a bread mix and baking that. Well I came across Pamela's bread mix which has sorghum flour. I was trying to find out what sorghum flour was because I have never had any that I know of. Never could find a good definition of this.

Anyway I have had some of Pamela's cookies that were wf/gf and they were very good. Not sure about the xanthan gum. I'm sure this is not good.

http://www.pamelasproducts.com/ProductsMIXbread.html
Posted by: Ribbit, Wednesday, March 25, 2009, 3:04pm; Reply: 55
Sorghum:

http://www.dadamo.com/typebase4/depictor5.pl?383

Vicki, I know it doesn't claim to be gluten-free, but for many people who aren't extremely gluten-intolerant, they can eat foods that have safe ingredient lists even if they're made in a contaminated place.
Posted by: Vicki, Wednesday, March 25, 2009, 4:02pm; Reply: 56
Glutinous rice does not have gluten in it.  Glutinous rice flour (sweet, mochiko) Works well as a thickener in sauces and soups. Sauces thickened with sweet rice flour will not separate when frozen and thawed.

In post #39, PT quotes another site where someone thought that Sami's was sold as gluten-free.  It has never been sold as gluten free.  I just wanted to clear up that misconception.
Posted by: cindyt, Wednesday, March 25, 2009, 4:59pm; Reply: 57
Quoted from Chloe


Ribbit...Can you make a sour dough starter from a gluten free flour?  Like quinoa?



I did a search on quinoa & sourdough and a bunch of results came up, so apparently you can do it.
Posted by: Vicki, Wednesday, March 25, 2009, 10:05pm; Reply: 58
http://affairsofliving.blogspot.com/2009/01/quinoa-millet-sorghum-sourdough-bread.html
Posted by: BuzyBee, Thursday, March 26, 2009, 3:32pm; Reply: 59
Run across this recipe if anyone is interested.

http://www.naturarx.com/recipes/yeast-free-bread-loaf.html
Posted by: wwbailey, Monday, March 30, 2009, 3:54pm; Reply: 60
Quoted from BuzyBee
Run across this recipe if anyone is interested.

http://www.naturarx.com/recipes/yeast-free-bread-loaf.html


has anyone made this?
Posted by: wwbailey, Monday, March 30, 2009, 4:00pm; Reply: 61
Also Peppermint..

here is how to make Kale or Swiss Chard Chips.

Wash and shake out 2 bunches of greens.  Trim from stem and break down into a large chip size or smaller (some will just be smaller on their own).

Put into a large bowl and pour 1 tbl Olive Oil over greens and if desired sprinkle with Redmond Salt.

Mix gently and throughly with hands.

Preheat oven to 325 degrees (NO HOTTER)

Spray a big cookie sheet with Olive Oil Spray and lay each piece of greens on the sheet in a one layer preferably not overlapping.  They can be close together but don't overlap.

Place in oven and set timer for 12 minutes.  At 12 minutes check them.  some may still be soft... if so, bake for another minute or so and keep checking as this is the cruical point of making sure they don't burn but are crisp.

This step is the most important and SO WORTH IT, as if you get them just right, they are so good.

If you burn them a little no biggie but just before that point is when they are the most delicious.

Carefully remove with a spacula and place on a plate or in a bowl.  

These are also good cold if you make too many, you can store them in fridge.  They aren't as crisp but still out of this world.  They end up becoming a little more chewy.

I hope you give these another shot.  They take away my desire for commericial chips.

Posted by: nowishow, Monday, March 30, 2009, 5:51pm; Reply: 62
That sounds great!
I'm going to try it.

Thanks! :K)
Posted by: Peppermint Twist, Monday, March 30, 2009, 6:30pm; Reply: 63
Quoted from wwbailey
Also Peppermint..

here is how to make Kale or Swiss Chard Chips.

Wash and shake out 2 bunches of greens.  Trim from stem and break down into a large chip size or smaller (some will just be smaller on their own).

Put into a large bowl and pour 1 tbl Olive Oil over greens and if desired sprinkle with Redmond Salt.

Mix gently and throughly with hands.

Preheat oven to 325 degrees (NO HOTTER)

Spray a big cookie sheet with Olive Oil Spray and lay each piece of greens on the sheet in a one layer preferably not overlapping.  They can be close together but don't overlap.

Place in oven and set timer for 12 minutes.  At 12 minutes check them.  some may still be soft... if so, bake for another minute or so and keep checking as this is the cruical point of making sure they don't burn but are crisp.

This step is the most important and SO WORTH IT, as if you get them just right, they are so good.

If you burn them a little no biggie but just before that point is when they are the most delicious.

Carefully remove with a spacula and place on a plate or in a bowl.  

These are also good cold if you make too many, you can store them in fridge.  They aren't as crisp but still out of this world.  They end up becoming a little more chewy.

I hope you give these another shot.  They take away my desire for commericial chips.

Best Post Ever ALERT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I see where I was going wrong:

1.  Did not coat the leaves with oil beforehand.

2.  Had the oven too hot (350 degrees).

3.  Last but not least, cooked waaaaaay too long.

I need a cookie sheet!  This O non doesn't even have one.  But for this, I'll get one.  I shall report back to base camp upon making and ingesting these (don't hold your breath, as it usually takes me a good year or so to work up to doing anything).  THANKS for the awesome recipe!  You should add that to the recipe database.

A healthy chip!
Is like a mel-o-dy!

(Don't mind me, I'm turning everything into a musical today for some reason...)

edited to add:  I just added your recipe to my Google docs, recipe folder.  I can tell I am going to love it before even making it.  THANKS again!
(woot)
Posted by: BuzyBee, Monday, March 30, 2009, 6:41pm; Reply: 64
sounds so good and so easy!!!!! I'll have to try this.
Posted by: Peppermint Twist, Friday, April 3, 2009, 7:48pm; Reply: 65
Update:  HFS owner called Sami's.  The person didn't speak English very well and/or was not very forthcoming re:  why did they sell their soul to the devil?

As for myself, I plan to BOYCOTT SAMI'S, even though some of the products are still apparently corn-free.  I don't give my $$$ to sell-outs!!!!!!!!!!!!!  I'm not even sure they ever had any intregity to sell out, but either way, I prefer to vote with my dollars for companies that really choose to go the whole, high-quality-ingredient route.

Today I brown-bagged lunch and it was a mixture of organic brown basmati rice, cut up organic buffalo hotdog, fresh grape tomato, a tiny bit of organic mayo, key lime juice, dark-toasted sesame oil, curry powder and sea salt.  DIVINE!  Who needs a stinkin' sandwich?

Not I, said the little G2 hen!

edited to add!!!  OMG, and last night I had this AMAZING salad of romaine hearts, raddichio, tons of grape tomatoes, organic turkey breast, tons of fresh basil leaves, and a dressing of mayo, olive oil, key lime juice, adobo seasoning and sea salt.

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!  The classic winning marraige of basil and tomato, and then the turkey and that yummy dressing and the romaine!!!  CHI ALERT!

I turned and said to my then-twelve-year-old, today-thirteen-year-old dog, "I love this way of eating!"
Posted by: Frosty, Friday, April 3, 2009, 7:54pm; Reply: 66
Where did you get the organic mayo?  I haven't been able to find one compliant with either the GTD or the BTD?  What brand is it?  Perhaps I can order it online.  And where did you get the organic buffalo hotdog?  Yum!
Posted by: Lola, Saturday, April 4, 2009, 1:30am; Reply: 67
try this
http://www.cliffordawright.com/caw/recipes/display/recipe_id/816/

Maille makes one, not sure about the ingredients...
Posted by: Ribbit, Saturday, April 4, 2009, 3:06am; Reply: 68
Quoted from Peppermint Twist
  Who needs a stinkin' sandwich?

Not I, said the little G2 hen!


(clap)(dance) ;D
Posted by: Peppermint Twist, Monday, April 6, 2009, 12:14pm; Reply: 69
Quoted from Frosty
Where did you get the organic mayo?  I haven't been able to find one compliant with either the GTD or the BTD?  What brand is it?  Perhaps I can order it online.  And where did you get the organic buffalo hotdog?  Yum!

Both were purchased at the health food store.  The mayo is Spectrum Organic.  It does contain a few avoids, but it's the purest I've found and contains no GMO ingredients.  The buffalo dogs are great and it is the first time I bought them, so I can't remember the brand, but I will check for you tonight when I'm at the HFS again.

Posted by: wwbailey, Monday, April 6, 2009, 2:00pm; Reply: 70
Quoted from Peppermint Twist

Both were purchased at the health food store.  The mayo is Spectrum Organic.  It does contain a few avoids, but it's the purest I've found and contains no GMO ingredients.  The buffalo dogs are great and it is the first time I bought them, so I can't remember the brand, but I will check for you tonight when I'm at the HFS again.




wow.. buffalo dogs!  fantastic!  any avoids in those?

Also Sue uses the mayo brand "Follow Your Heart -  Grapeseed Oil Vegenaise." Which they usually keep over with the cold stuff in Whole Foods.  It's the closest we have found to being compliant for O's.  

Here are the ingredients:

Grapeseed Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour and Lemon Juice Concentrate.

So on the BTD, this would be perfect for O's.  But now, for Hunters... NOT.
Posted by: Peppermint Twist, Monday, April 6, 2009, 5:05pm; Reply: 71
Duuuudes:  I'll have to find out the brand and ingredients of the buffalo dogs tonight for youzzz.  They are good, I was glad to discover them.

The Spectrum organic mayo has a few avoids:  "Ingredients
Expeller Pressed Organic Soybean Oil, Pasteurized Organic Whole Eggs, Pasteurized Organic Egg Yolks, Filtered Water, Organic Honey, Organic Distilled White Vinegar, Sea Salt, Organic Dry Mustard, Organic Lemon Juice Concentrate. (Gluten Free)"
Posted by: wwbailey, Monday, April 6, 2009, 6:16pm; Reply: 72
Quoted from Peppermint Twist
Duuuudes:  I'll have to find out the brand and ingredients of the buffalo dogs tonight for youzzz.  They are good, I was glad to discover them.



Pepperming...I just googled Buffalo Hot Dogs and there are tons of them!  Do you know the brand name?
Posted by: Peppermint Twist, Tuesday, April 7, 2009, 5:21pm; Reply: 73
Okay, here is the 411 on the buffalo dogs.  They are very far towards the "totally!" end of the Awesomeness Spectrum, except for one avoid, which I'm sure you will spot right away, namely "turbinado sugar".  Other than that, they are fab:  no nitrites, no wheat, no corn sweeteners, no hormones, antibiotics, etc.  Check it out (warning:  this is a .pdf file and may take forever to open, depending on your system):

nutritional label for the buffalo dogs, in .pdf file:  http://www.thebuffaloguys.com/graphics/labels/hot_dogs.pdf

The Buffalo Guys main site/homepage:  http://www.thebuffaloguys.com
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