MSGID: 1:396/45.28 fac4ec58   
   REPLY: 167847.cooking@1:2320/105 2d59d320   
   Hi Dave,   
      
    DD> Diff'rnt strokes for different folks.   
      
    RH> Exactly! Steve and I have always been more conscious of what we put   
    RH> into our bodies than most folks. He does a lot of research on something   
    RH> new to determine whether or not it is something worth buying or not so   
    RH> the reccommendation to use Stevia is based on that, and now 13 years of   
    RH> useage.   
      
    DD> Saccharine is about the only one f the "artificial" sweetners I avoid.   
    DD> And that's only because of its bitter after-taste. Even seeing the   
    DD> published link between saccharie and cancer didn't put me off of it.   
    DD> But thst bitter component sure did. I ran the numbers to get behind   
    DD> the sensationalist lead ins to the "scientific claim" of causing   
    DD> cancer in lab rats. As near as I could figure an average-sized humern   
    DD> bean would have to drink the equivalent of a barrel (55 gallons) of it   
    DD> in a 24 hour period to equal the overdoses fed to the poor lab   
    DD> animals.   
      
   I remember reading something along those lines years ago. AFAIK, I've   
   never bought anything with saccharine in it but may have unknowingly   
   consumed it when I was younger. I do recall my folks keeping a bottle of   
   the liquified version in their fridge for years, for the occaisional   
   times they drank iced tea.   
      
    DD>      8<----- HACK ----->8   
      
    RH> I've never been a fan of cranberry sauce; mom and her mom (went to   
    RH> grandparents for Thanksgiving) always used the jelly. I do like   
    RH> craisins but that's basically the only form of cranberries that I'll   
    RH> eat.   
      
    DD> I've not found a form of cranberries that I don't like. Including the   
    DD> cranberry juice I drink routinely to boost my kidney health. It has   
    DD> side benefits of improving heart health,fightiing UTIs and boosting   
    DD> immune function - among others. Sort of a natural super-food that   
    DD> tastes good (to me - YMMV).   
      
    DD> And I routinely add craisins to my oatmeal.   
      
    DD> Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob   
    DD> the label. That's what I stock.   
      
   We rarely buy fruit juices, drinking more water than anything else. Some   
   of the water is the flavored, sparkling stuff, with some real fruit   
   juice but a very small amount. We do have a couple jugs each of white   
   grape juice and apple juice left over from our anniversary celebration.   
   We'll probably cut them with plain sparkling water so as not to get a   
   big carb hit. Did that with the fig syrup I made this summer, fig soda   
   tastes pretty good. (G)   
      
    RH> My mom, when she was diagnosed diabetic, cut out putting sugar on   
    her RH> cereal. She subbed out probably a couple/3 tablespoons of   
    raisins RH> instead, probably more carbs than the sugar she used to put   
    on. I tried RH> to suggest some better subs for things but she resisted   
    change. RH> Probably some of that was dementia starting to kick in but   
    she was RH> diagnosed diabeticc several years before that. Don't know   
    what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just   
    had her on RH> metformin.   
      
    DD> Another thing that I do routinely is to use honey as a sweetner.   
    DD> Especially in tea - hot or iced. It even makes the oil of bergamot in   
    DD> Earl Gray tea almost palatable.  Bv)=   
      
   We use that, sorgum and molasses. Any sugar I buy is brown, powdered,   
   raw or turbinado; main use of the latter two is in making jam or   
   preserves (which I eat very little of).   
      
      
    DD>       Title: Apple Rice Pudding   
    DD>  Categories: Diabetic, Desserts, Rice, Fruits   
    DD>       Yield: 6 Servings   
      
   Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend   
   (put out by Lundberg). The brown would work the best all around of the   
   3, jasmine and blend is for when I cook Asian or just want a different   
   side.   
      
      
   ---   
   Catch you later,   
   Ruth   
   rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28   
      
      
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