Quote:
Originally Posted by funstaffordmom
Quick question, I read earlier that sugar-free gum is a no-no. If not, then why can we have splenda, stevia, sweet n lo, etc.?
Stevia and Splenda are okay, in moderation, on the diet. No Sweet n Low or Equal or Sugar Twin, etc. Supposed to completely avoid aspartame.
I still have a piece of gum now and then...Trident. Which has aspartame. There are xylotol sweetened gums that are supposed to be better for you, but I don't chew enough gum to go search for it.
My coach said that we were allowed equivalent to 4 packets of Splenda a day. They did talk about gum, and it was something like one piece a day.
Quote:
Originally Posted by SylviesGirl
I keep working on this jicama-as-fried-apples concept. It tastes pretty good, but I can't get the jicama to soften up much for nothin'! I made a double batch yesterday, so I am about to go try the leftovers cold for lunch.
I have yet to try this, but I read a recipe that said to slice the jicama, then layer it in a Tupperware and freeze it solid, then thaw it. It's supposed to be softer if you do that, and then you can use it like baked/fried apples.
Quote:
Originally Posted by SylviesGirl
I have yet to buy soy sauce, because I always thought it was no OP. I look for that soya sauce stuff, but I can never find it. Are you all using common soy sauce in this recipe?
I use the low sodium variety of Great Value (Walmart) brand. I like the soya flavor without the even more added salt. And the Walmart brand is quite a bit cheaper than the Kikkoman low sodium and to me tastes the same. You find it in either the Asian area of the grocery store, or in the pickle/vinegar/salad dressing aisle. Different in different places.