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Old 01-05-2009, 05:10 PM   #1
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Default Au Jus ???? Phase 1

I was wondering if anyone knows if Au Jus mix is ok for sb??? It is the one from McCormick???There is no sugar and 0 fats.. I think it will be fine but was wondering
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Old 01-05-2009, 05:41 PM   #2
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What are the ingredients? If there are thickeners then it may not be okay for phase 1.
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Old 01-05-2009, 05:45 PM   #3
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I looked up the ingredients cause I was curious myself. It doesn't look like it will work for phase 1 because it has cornstarch. You could probably eat it now and then in phase 2. It also has a lot of sodium which will cause you to retain a lot of water. I highlighted the "questionable" ingredients below.

SALT, CORN STARCH, DEXTROSE, HYDROLYZED CORN GLUTEN, CORN AND SOY PROTEINS, AND WHEAT GLUTEN, BEEF FAT, CARAMEL COLOR, ONION, CORN SYRUP SOLIDS, MALTODEXTRIN, GARLIC, SPICE, CELERY, SODIUM CARBOXYMETHYCELLULOSE (THICKENER), SODIUM CASEINATE (A MILK DERIVATIVE), AND NATURAL FLAVOR.
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Old 01-06-2009, 07:48 AM   #4
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The mix is definitely a no-no. Here's some info from Wilkepedia - I'm a Google fanatic!

Quote:
Au Jus means the natural juices given off by the food. [1] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for up to two weeks.

Often prepared in the United States is a seasoned sauce with several additional flavourings. American au jus recipes often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. So-called jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, to accompany a meat dish.

Jus can also be made by extracting the juice from the original meat and combining it with another liquid eg: red wine (thus forming a red wine jus).

A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.
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