Re: Risa’s recipes
Dear Risa,
Perhaps you genuinely believe that providing these recipes will be
helpful for listmembers, but I don’t believe you’re really doing
people w/diabetes a service by providing them.
> I assumed that diabetics already have chosen their favorite low carb
> pasta!-
I think the few I’ve seen are loaded w/gluten or nonfermented soy,
which are unhealthy for a large portion of people. I might even choose
to use a small amount of spelt pasta instead (unless on a
very-low-carb diet). But as I think Jewel pointed out, I think it’s
best to avoid pasta.
<<Ingredients:
· 3/4 c Margarine @ rm temp
· 1/4 c Sugar
· 1/2 c Liquid egg substitue @ rm tm>>
Why an egg substitute rather than an organic or Omega-3 egg, which is
much healthier? (I’m NOT recommending conventional eggs)
> · Liquid sugar substitue
I hope you’re referring to Stevia (don’t know how well it bakes), not
1 of the toxic artificial sweeteners.
> · 2 c Cake flour
> · 1/4 c Instant dry milk;
Nonorganic dairy’s best avoided. Dry milk’s particularly unhealthy
(due to being overheated).
Vanilla, water, and possibly cocoa’s about the only potentially
healthy ingredients.
> Bake at 350 degree F.
safer to cook at lower temperatures in general (though you don’t need
to worry about margarine turning into transfats at high temperatures
[as unsaturated fats do], since it’s already transfat).
> Use…low-sodium baking powder.
More important to use low-aluminum baking powder.
> I think your last line indicates that you are here to sell to us.
I wouldn’t know, but I certainly wouldn’t buy anything from that
company. The diabetic dietary guidelines on the website are terrible.
> Why not pick a recipe that will not hurt us????