Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 I'm feeling really concerned about anyone using shortening so I thought the sensible thing would be to simply point out why. Here is an overview of the nutritional impact of a typical one: http://www.nutritiondata.com/facts/fats-and-oils/7192/2 You may notice in the listing, that although it has 0 grams cholesterol, one cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say on the following page, http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA " ...there is no known safe level of trans fat consumption. " That is to say, even a little can do serious harm. With commercial food producers, even not-very health conscious ones, working hard to eliminate all transfats from their foods, I'd really prefer we use something safer at home too. This is a consistent problem with shortening, even vegan shortening, because it is made by hydrogenation of oil. Hydrogenated fat IS " transfat " . In addition to transfats in shortening, one cup also provides 51 grams of saturated fat. For anyone trying to keep their cholesterol level down, this is one of the two key issues. Choosing a vegan diet is important as it eliminates the intake of cholesterol from animal products. Keeping the saturated fat intake in the diet to a minimum is also important because our own livers make cholesterol from saturated fat. This is one of the main reasons I make the Impossible Pie style (crustless) because it avoids having to deal with the fat problem. While shortening does make an excellent pie crust, no question, I used to use it very successfully... I just would rather feel more comfortable about the nutritional value of what I am eating and feeding my loved ones. ... and I wish the same for us all. I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie crust too. I've just come to think of that as similar to the way smokers miss cigarettes: part of the cost of good health. Happy, Healthy, Prosperous New Year everyone! Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 I believe that the ones that were specifically mentioned - such as spectrum and jungle - are palm oils, saturated vegetable fats, not hydrogenated vegetable fats. Both specifically say " non hydrogenated " . Others use coconut oil, which again is a saturated vegetable fat, not hydrogenated. Pam On Wed, Dec 31, 2008 at 2:59 PM, Deborah Pageau <dpageau wrote: > I'm feeling really concerned about anyone using shortening so I thought the > sensible thing would be to simply point out why. Here is an overview of the > nutritional impact of a typical one: > http://www.nutritiondata.com/facts/fats-and-oils/7192/2 > > You may notice in the listing, that although it has 0 grams cholesterol, one > cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say > on the following page, > http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA > " ...there is no known safe level of trans fat consumption. " That is to say, > even a little can do serious harm. > > With commercial food producers, even not-very health conscious ones, working > hard to eliminate all transfats from their foods, I'd really prefer we use > something safer at home too. This is a consistent problem with shortening, > even vegan shortening, because it is made by hydrogenation of oil. > Hydrogenated fat IS " transfat " . > > In addition to transfats in shortening, one cup also provides 51 grams of > saturated fat. For anyone trying to keep their cholesterol level down, this > is one of the two key issues. Choosing a vegan diet is important as it > eliminates the intake of cholesterol from animal products. Keeping the > saturated fat intake in the diet to a minimum is also important because our > own livers make cholesterol from saturated fat. > > This is one of the main reasons I make the Impossible Pie style (crustless) > because it avoids having to deal with the fat problem. While shortening does > make an excellent pie crust, no question, I used to use it very > successfully... I just would rather feel more comfortable about the > nutritional value of what I am eating and feeding my loved ones. ... and I > wish the same for us all. > > I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie > crust too. I've just come to think of that as similar to the way smokers > miss cigarettes: part of the cost of good health. > > Happy, Healthy, Prosperous New Year everyone! > > Deborah > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 Indeed. Jungle specifically is 100% hexane-free palm fruit oil, cold pressed, with high oleic sunflower oil. 0 Transfats, 5 sats, 5 mono and 4 poly. , pdw <pdworkman wrote: > > I believe that the ones that were specifically mentioned - such as > spectrum and jungle - are palm oils, saturated vegetable fats, not > hydrogenated vegetable fats. Both specifically say " non > hydrogenated " . Others use coconut oil, which again is a saturated > vegetable fat, not hydrogenated. > > Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Deborah, You always have great posts. Thanks for all the research... I know people miss what they know, as humans, we all know change is tough Imagine all the kids we are feeding now who will consider what we do as comfort and normal--it's a quiet revolution. My favorite pie crust for sweet pies is just ground nuts For savory, sticky rice. Happy New Year Pat dpageau Wed, 31 Dec 2008 13:59:30 -0800 Re: shortening I'm feeling really concerned about anyone using shortening so I thought the sensible thing would be to simply point out why. Here is an overview of the nutritional impact of a typical one: http://www.nutritiondata.com/facts/fats-and-oils/7192/2 You may notice in the listing, that although it has 0 grams cholesterol, one cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say on the following page, http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA " ...there is no known safe level of trans fat consumption. " That is to say, even a little can do serious harm. With commercial food producers, even not-very health conscious ones, working hard to eliminate all transfats from their foods, I'd really prefer we use something safer at home too. This is a consistent problem with shortening, even vegan shortening, because it is made by hydrogenation of oil. Hydrogenated fat IS " transfat " . In addition to transfats in shortening, one cup also provides 51 grams of saturated fat. For anyone trying to keep their cholesterol level down, this is one of the two key issues. Choosing a vegan diet is important as it eliminates the intake of cholesterol from animal products. Keeping the saturated fat intake in the diet to a minimum is also important because our own livers make cholesterol from saturated fat. This is one of the main reasons I make the Impossible Pie style (crustless) because it avoids having to deal with the fat problem. While shortening does make an excellent pie crust, no question, I used to use it very successfully... I just would rather feel more comfortable about the nutritional value of what I am eating and feeding my loved ones. ... and I wish the same for us all. I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie crust too. I've just come to think of that as similar to the way smokers miss cigarettes: part of the cost of good health. Happy, Healthy, Prosperous New Year everyone! Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Yes, thank you for that clarification. Even so, I'm sorry to say that the saturated fat of coconut and palm products is still a concern.... and I say this only reluctantly because I enjoy the taste and mouth-feel of coconut and palm products tremendously, and I do treat myself to some on occasion. I just think its good to be informed about our choices. Hydrogenated (trans) fat is the worst because, as a man-made product, it is unnaturally, super-saturated. The saturated fat that Nature makes, while less saturated than man-made hydrogenated fats, is still potentially harmful in excess. Adding any concentration of saturated fat via shortening to one's diet is increasing the risks associated with the intake of excess saturated fat. This is one of the reasons some vegans still die of heart diease, cancer, MS, etc. and why Dr. John McDougall (and others) recommend a LOW fat vegan diet. So, when it comes to shortening, I'm just hoping that people will treat it with caution. :-) Happy New Year! Deborah I believe that the ones that were specifically mentioned - such as spectrum and jungle - are palm oils, saturated vegetable fats, not hydrogenated vegetable fats. Both specifically say " non hydrogenated " . Others use coconut oil, which again is a saturated vegetable fat, not hydrogenated. Pam On Wed, Dec 31, 2008 at 2:59 PM, Deborah Pageau <dpageau wrote: > Keeping the > saturated fat intake in the diet to a minimum is also important because our own livers make cholesterol from saturated fat. > > This is one of the main reasons I make the Impossible Pie style (crustless) > because it avoids having to deal with the fat problem. While shortening does > make an excellent pie crust, no question, I used to use it very > successfully... I just would rather feel more comfortable about the > nutritional value of what I am eating and feeding my loved ones. ... and I > wish the same for us all. > > I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie > crust too. I've just come to think of that as similar to the way smokers > miss cigarettes: part of the cost of good health. > > Happy, Healthy, Prosperous New Year everyone! > > Deborah . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Thank you for the vote of confidence, Pat. Deborah Deborah, You always have great posts. Thanks for all the research... I know people miss what they know, as humans, we all know change is tough Imagine all the kids we are feeding now who will consider what we do as comfort and normal--it's a quiet revolution. My favorite pie crust for sweet pies is just ground nuts For savory, sticky rice. Happy New Year Pat dpageau Wed, 31 Dec 2008 13:59:30 -0800 Re: shortening I'm feeling really concerned about anyone using shortening so I thought the sensible thing would be to simply point out why. Here is an overview of the nutritional impact of a typical one: http://www.nutritiondata.com/facts/fats-and-oils/7192/2 You may notice in the listing, that although it has 0 grams cholesterol, one cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say on the following page, http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA " ...there is no known safe level of trans fat consumption. " That is to say, even a little can do serious harm. With commercial food producers, even not-very health conscious ones, working hard to eliminate all transfats from their foods, I'd really prefer we use something safer at home too. This is a consistent problem with shortening, even vegan shortening, because it is made by hydrogenation of oil. Hydrogenated fat IS " transfat " . In addition to transfats in shortening, one cup also provides 51 grams of saturated fat. For anyone trying to keep their cholesterol level down, this is one of the two key issues. Choosing a vegan diet is important as it eliminates the intake of cholesterol from animal products. Keeping the saturated fat intake in the diet to a minimum is also important because our own livers make cholesterol from saturated fat. This is one of the main reasons I make the Impossible Pie style (crustless) because it avoids having to deal with the fat problem. While shortening does make an excellent pie crust, no question, I used to use it very successfully... I just would rather feel more comfortable about the nutritional value of what I am eating and feeding my loved ones. ... and I wish the same for us all. I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie crust too. I've just come to think of that as similar to the way smokers miss cigarettes: part of the cost of good health. Happy, Healthy, Prosperous New Year everyone! Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Just nuts or rice? Nothing else? Pam On Wed, Dec 31, 2008 at 5:05 PM, Patricia Boggs <pboggs wrote: > > Deborah, > You always have great posts. Thanks for all the research... > I know people miss what they know, as humans, we all know change is tough > Imagine all the kids we are feeding now who will consider what we do as > comfort and normal--it's a quiet revolution. > My favorite pie crust for sweet pies is just ground nuts > For savory, sticky rice. > Happy New Year > Pat > > > dpageau > Wed, 31 Dec 2008 13:59:30 -0800 > Re: shortening > > I'm feeling really concerned about anyone using shortening so I thought the > sensible thing would be to simply point out why. Here is an overview of the > nutritional impact of a typical one: > http://www.nutritiondata.com/facts/fats-and-oils/7192/2 > > You may notice in the listing, that although it has 0 grams cholesterol, one > cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say > on the following page, > http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA > " ...there is no known safe level of trans fat consumption. " That is to say, > even a little can do serious harm. > > With commercial food producers, even not-very health conscious ones, working > hard to eliminate all transfats from their foods, I'd really prefer we use > something safer at home too. This is a consistent problem with shortening, > even vegan shortening, because it is made by hydrogenation of oil. > Hydrogenated fat IS " transfat " . > > In addition to transfats in shortening, one cup also provides 51 grams of > saturated fat. For anyone trying to keep their cholesterol level down, this > is one of the two key issues. Choosing a vegan diet is important as it > eliminates the intake of cholesterol from animal products. Keeping the > saturated fat intake in the diet to a minimum is also important because our > own livers make cholesterol from saturated fat. > > This is one of the main reasons I make the Impossible Pie style (crustless) > because it avoids having to deal with the fat problem. While shortening does > make an excellent pie crust, no question, I used to use it very > successfully... I just would rather feel more comfortable about the > nutritional value of what I am eating and feeding my loved ones. ... and I > wish the same for us all. > > I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie > crust too. I've just come to think of that as similar to the way smokers > miss cigarettes: part of the cost of good health. > > Happy, Healthy, Prosperous New Year everyone! > > Deborah > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 You're welcome. Always happy to help. I try to be as informed as I can about my family's food choices but hey, even water is harmful ini excess. We're not sucking down shortening once a day here or anything, but during the holidays when one is cooking for 20 non-vegans and desires not to gluten up her kitchen, it sure is nice to have options for brunches, dinners and parties that even the non-celiacs can enjoy. That's not to say I haven't caught my son with the can of shortening open on the living room floor, but I swear both times he was simply using it to create a snow mountain to smash a Thomas train into. 5 year olds with autism are a hoot! Cheers, Amber , " Deborah Pageau " <dpageau wrote: > > Yes, thank you for that clarification. > > I just think its good to be informed about our choices. Hydrogenated (trans) fat is the worst because, as a man-made product, it is unnaturally, super-saturated. The saturated fat that Nature makes, while less saturated than man-made hydrogenated fats, is still potentially harmful in excess. > > Adding any concentration of saturated fat via shortening to one's diet is increasing the risks associated with the intake of excess saturated fat. This is one of the reasons some vegans still die of heart diease, cancer, MS, etc. and why Dr. John McDougall (and others) recommend a LOW fat vegan diet. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I don't envy you cleaning that lot up! alice On 01/01/2009, at 6:01 PM, amberlyn1 wrote: > That's not to say I haven't caught my son with the can of shortening > open on the living room floor, but I swear both times he was simply > using it to create a snow mountain to smash a Thomas train into. 5 > year olds with autism are a hoot! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I may add some seasoning, depending on the pie, but yes, just nuts and just sticky rice. The nuts give a crunchy edge and the rice forms a nice crust. pdworkman Wed, 31 Dec 2008 19:37:04 -0700 Re: shortening Just nuts or rice? Nothing else? Pam On Wed, Dec 31, 2008 at 5:05 PM, Patricia Boggs <pboggs wrote: > > Deborah, > You always have great posts. Thanks for all the research... > I know people miss what they know, as humans, we all know change is tough > Imagine all the kids we are feeding now who will consider what we do as > comfort and normal--it's a quiet revolution. > My favorite pie crust for sweet pies is just ground nuts > For savory, sticky rice. > Happy New Year > Pat > > > dpageau > Wed, 31 Dec 2008 13:59:30 -0800 > Re: shortening > > I'm feeling really concerned about anyone using shortening so I thought the > sensible thing would be to simply point out why. Here is an overview of the > nutritional impact of a typical one: > http://www.nutritiondata.com/facts/fats-and-oils/7192/2 > > You may notice in the listing, that although it has 0 grams cholesterol, one > cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they say > on the following page, > http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA > " ...there is no known safe level of trans fat consumption. " That is to say, > even a little can do serious harm. > > With commercial food producers, even not-very health conscious ones, working > hard to eliminate all transfats from their foods, I'd really prefer we use > something safer at home too. This is a consistent problem with shortening, > even vegan shortening, because it is made by hydrogenation of oil. > Hydrogenated fat IS " transfat " . > > In addition to transfats in shortening, one cup also provides 51 grams of > saturated fat. For anyone trying to keep their cholesterol level down, this > is one of the two key issues. Choosing a vegan diet is important as it > eliminates the intake of cholesterol from animal products. Keeping the > saturated fat intake in the diet to a minimum is also important because our > own livers make cholesterol from saturated fat. > > This is one of the main reasons I make the Impossible Pie style (crustless) > because it avoids having to deal with the fat problem. While shortening does > make an excellent pie crust, no question, I used to use it very > successfully... I just would rather feel more comfortable about the > nutritional value of what I am eating and feeding my loved ones. ... and I > wish the same for us all. > > I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie > crust too. I've just come to think of that as similar to the way smokers > miss cigarettes: part of the cost of good health. > > Happy, Healthy, Prosperous New Year everyone! > > Deborah > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I've done a sticky rice crust for savory dishes, as well. Makes a basic dish a bit fancier if you turn it into a rice pie. On Thu, Jan 1, 2009 at 9:50 AM, Patricia Boggs <pboggs wrote: > > I may add some seasoning, depending on the pie, but yes, just nuts and just > sticky rice. > The nuts give a crunchy edge and the rice forms a nice crust. > > > To: <%40> > pdworkman <pdworkman%40gmail.com> > Wed, 31 Dec 2008 19:37:04 -0700 > > Re: shortening > > Just nuts or rice? Nothing else? > > Pam > > On Wed, Dec 31, 2008 at 5:05 PM, Patricia Boggs <pboggs<pboggs%40hotmail.com>> > wrote: > > > > > > Deborah, > > > You always have great posts. Thanks for all the research... > > > I know people miss what they know, as humans, we all know change is tough > > > Imagine all the kids we are feeding now who will consider what we do as > > > comfort and normal--it's a quiet revolution. > > > My favorite pie crust for sweet pies is just ground nuts > > > For savory, sticky rice. > > > Happy New Year > > > Pat > > > > > > To: <%40> > > > dpageau <dpageau%40dccnet.com> > > > Wed, 31 Dec 2008 13:59:30 -0800 > > > Re: shortening > > > > > > I'm feeling really concerned about anyone using shortening so I thought > the > > > sensible thing would be to simply point out why. Here is an overview of > the > > > nutritional impact of a typical one: > > > http://www.nutritiondata.com/facts/fats-and-oils/7192/2 > > > > > > You may notice in the listing, that although it has 0 grams cholesterol, > one > > > cup has 27 grams of TRANSfat... wowzers! Why is that a concern? As they > say > > > on the following page, > > > > http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.3479251/k.5271/Eliminating_tr\ ans_fat.htm?gclid=CJP8q5Xp65cCFRIcawodSm3nDA > > > " ...there is no known safe level of trans fat consumption. " That is to > say, > > > even a little can do serious harm. > > > > > > With commercial food producers, even not-very health conscious ones, > working > > > hard to eliminate all transfats from their foods, I'd really prefer we > use > > > something safer at home too. This is a consistent problem with > shortening, > > > even vegan shortening, because it is made by hydrogenation of oil. > > > Hydrogenated fat IS " transfat " . > > > > > > In addition to transfats in shortening, one cup also provides 51 grams of > > > saturated fat. For anyone trying to keep their cholesterol level down, > this > > > is one of the two key issues. Choosing a vegan diet is important as it > > > eliminates the intake of cholesterol from animal products. Keeping the > > > saturated fat intake in the diet to a minimum is also important because > our > > > own livers make cholesterol from saturated fat. > > > > > > This is one of the main reasons I make the Impossible Pie style > (crustless) > > > because it avoids having to deal with the fat problem. While shortening > does > > > make an excellent pie crust, no question, I used to use it very > > > successfully... I just would rather feel more comfortable about the > > > nutritional value of what I am eating and feeding my loved ones. ... and > I > > > wish the same for us all. > > > > > > I'm sorry to poop that party. I miss the pleasure of a golden, flaky pie > > > crust too. I've just come to think of that as similar to the way smokers > > > miss cigarettes: part of the cost of good health. > > > > > > Happy, Healthy, Prosperous New Year everyone! > > > > > > Deborah > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Simple, whole foods, that's what I like to hear! Pam Patricia Boggs <pboggs January 1, 2009 7:50 AM RE: shortening I may add some seasoning, depending on the pie, but yes, just nuts and just sticky rice. The nuts give a crunchy edge and the rice forms a nice crust. pdworkman Wed, 31 Dec 2008 19:37:04 -0700 Re: shortening Just nuts or rice? Nothing else? Pam On Wed, Dec 31, 2008 at 5:05 PM, Patricia Boggs <pboggs wrote: > > Deborah, > You always have great posts. Thanks for all the research... > I know people miss what they know, as humans, we all know change is tough > Imagine all the kids we are feeding now who will consider what we do as > comfort and normal--it's a quiet revolution. > My favorite pie crust for sweet pies is just ground nuts > For savory, sticky rice. > Happy New Year > Pat > > > dpageau > Wed, 31 Dec 2008 13:59:30 -0800 > Re: shortening > > I'm feeling really concerne [The entire original message is not included] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Alice, Mess cleanup is just another thing teenagers come in handy for. ;-) Amber Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 I think most of us try to eat a healthy diet that contains largely whole foods---whole grains, vegetables, fruits, beans, etc. The thing is, most of that stuff is pretty easy to make without someone giving you specific directions or a recipe. (I do value the recipes for those items---I just made a nutroast and a smoothie for the first time----but that's more for inspiration than thinking something is impossible or won't taste good if I try to just experiment.) I think for many of us, this group is the most useful when we're trying to figure out how to make a version of something we used to have on special occasions that we now can't have or choose not to have anymore based on the original recipe. (And even if we're eating only healthy foods, many of us have guests, children, etc., to make treats for.) So if lots of us post recipes or questions that are about special treats, that doesn't mean we're eating only or largely special treats; it's just that that is what we struggle to make without the input of others and/or want to share with others who might be struggling as well. For example, if I make some tasty green beans and shallots as part of my Christmas dinner, that's lovely. But you can probably figure out sauteeing green beans and shallots together on your own pretty easily. If I make an awesome gluten-free, vegan cake for dessert with that Christmas dinner, that's something that's going to be less intuitive to most of us and less available elsewhere on the web and in cookbooks, so that's the recipe I'd be more likely to share. Sally On Thu, Jan 1, 2009 at 1:57 PM, Pamela Workman <pdworkman wrote: > Simple, whole foods, that's what I like to hear! > > Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 My kiddo liked to dig ashes out of the fireplace and spread throughout the living room. And he has painted various things, such as the house (black), the porch (orange) and the rabbits (does it really matter?) And you know what makes a really good mess? That " Agent Blue " plaque finder stuff. At least now he is old enough to clean some stuff up. Pam On Thu, Jan 1, 2009 at 12:05 PM, Amber Brown <amber_brown wrote: > Alice, > > Mess cleanup is just another thing teenagers come in handy for. ;-) > > Amber > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2009 Report Share Posted January 1, 2009 Oh, I didn't mean to criticize the exchange of fancier recipes or eating of " treats " . It is just nice to occasionally come across an idea that is so simple to implement, using one or two whole foods. Those little things can revolutionize the way you prepare foods. Pam On Thu, Jan 1, 2009 at 1:47 PM, Sally Parrott Ashbrook <sally.parrott wrote: > I think most of us try to eat a healthy diet that contains largely whole > foods---whole grains, vegetables, fruits, beans, etc. The thing is, most of > that stuff is pretty easy to make without someone giving you specific > directions or a recipe. (I do value the recipes for those items---I just > made a nutroast and a smoothie for the first time----but that's more for > inspiration than thinking something is impossible or won't taste good if I > try to just experiment.) I think for many of us, this group is the most > useful when we're trying to figure out how to make a version of something we > used to have on special occasions that we now can't have or choose not to > have anymore based on the original recipe. (And even if we're eating only > healthy foods, many of us have guests, children, etc., to make treats for.) > So if lots of us post recipes or questions that are about special treats, > that doesn't mean we're eating only or largely special treats; it's just > that that is what we struggle to make without the input of others and/or > want to share with others who might be struggling as well. > > Sally > > On Thu, Jan 1, 2009 at 1:57 PM, Pamela Workman <pdworkman wrote: > >> Simple, whole foods, that's what I like to hear! >> >> Pam Quote Link to comment Share on other sites More sharing options...
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