Silk Soy Coffee Creamer & Aluminum - ah that's where my memory went!

October 26, 2005

Yeah, I ususally don't use them, but this one seemed to be pretty good. It's made from soy and has no trans fats. I didn't see any aluminum, but I'll check again. I just wish it didn't have to be refrigerated. We usually go out to breakfast and it's a pain to remember to grab it in the rush out the door. That same aluminum can also be absorbed from tin foil and such, right?heartwerk <jo.heartwork wrote:

Hi JonnieI don't like to bring bad news - but be careful with coffee whiteners - most of them contain hydrogenated fats (not good for you in general - not good for the heart and circulatory system) and some contain aluminium, which is thought to be involved in the development of Alzheimers disease. Check the ingredients.Jo , Jonnie Hellens <jonnie_hellens> wrote:>> Speaking of soy, I tried Silk Creamer for my coffee and I really love it! I went to a vegan cooking class on saturday and he used it in one of the recipes so I bought some after the class and tried it. > > fraggle <EBbrewpunx@e...> wrote:miso, which is ground fermented soybean paste(with rice or barley er another ingredient added)> there are several different

varieties> Miso varieties can be broken down into three basic types: white, yellow and red, which are determined by the ratio of beans to grains and how long the mixture ferments.. White miso, with the highest ratio of grains to soybeans and the shortest fermentation period, is the sweetest and mildest. Red miso has more soybeans, more salt, a longer fermentation period and a full-bodied flavor. Yellow miso falls between the two. It is what you are most likely to find on the shelves in the United States and the type that so many Japanese consume each morning.> > > > Jonnie Hellens > Oct 19, 2005 7:03 PM > > Fwd: Recipe: Miso Soup with Tofu and Baby Spinach > > > NE body know what mellow white miso paste is?> Tue, 18 Oct 2005 12:26:21 -0500>

Recipe: Miso Soup with Tofu and Baby Spinach> > http://www.livejournal.com/community/vegancooking/1572525.html?#cutid1> > Miso Soup with Tofu and Baby Spinach> > 6c water> 1 1/2c spinach, cut into thin strips> 1/2c thinly sliced white mushrooms> 3tbs minced scallions> 1tbs tamari> 1/3c mellow white miso paste> 4oz extra firm silken tofu, drained, cut into 1/4" dice> > Place the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.> > Notes: cut the spinach> Taste: "chicken" soup>

Serving: 4> > > > > > > Music Unlimited - Access over 1 million songs. Try it free. > > To send an email to - > > > > >