**Food Revolution** Replacement for Old Bay Seasoning

As I mentioned in a recent post, I have been swapping out some problematic pantry products for better ones. One that I am really happy with is the seasoning I switched out for Old Bay.

Old Bay has been used in our family kitchens since before I was even born. It was such a staple in my mother's pantry that I would describe some things as being "Old Bay yellow" because the yellow and red tin can was so familiar. (By the way, Old Bay has a fascinating origin. It is old enough for my grandma to have taught Mama to use.)

The Big Switch

Recently, I learned that Old Bay had been bought out by McCormick (as they own something like 75% or 80-somet% of the spice market 🙄) and that it also contains sulfites that can stress my organs. So, yeah, it had to go.

What I found to replace the Old Bay is from Dan-O's SEA-soning line. It's the "Seafood Sea-soning" (like their wordplay) and it's so good. 

From Amazon

Also, for a 1/4 teaspoon serving, it has 50mg of sodium compared to Old Bay's 140mg. That is a huge difference. 

Old Bay on right Dan-O on left

And, no lie, I actually like the Dan-O's better. I didn't think I was going to like when I first got it. I tried a taste of it straight out the jar and it was so spicy, it brought a tear to my eye! 😄 I am such a wimp when it comes to anything spicy. I still decided to try it on the fish and chicken that I was having for dinner, it was really tasty. It's if the food absorbed the heat and let me just enjoy the flavor.

Right away I could tell there was a difference this and Old Bay. For one thing, paprika and sea salt are dominant in the Dan-O's where Old Bay's salt kick comes from celery salt which is the first ingredient. I love celery salt in general, but it really overrides everything else in the flavor profile and, of course, there's the sodium... And, by the way, Old Bay is just as spicy to me if I taste it straight. Who knew? I didn't until now!

Another thing I noticed is that the Dan-O's already has the garlic and onion I always add when I use Old Bay. (Actually, I add garlic to almost everything.) The whole flavor profile reminds me a little of the original Mrs. Dash from back in the day - if Mrs. Dash had had more flavor. Remember how bland that stuff was? All those herbs in there and all I ever tasted was... that I needed salt! 

Dan-O's and Old Bay look a lot alike, but the taste difference - and salt content - is the realist! The Dan's is more coarse.

Dan-O's is coarser

I'm really happy to have found an even better replacement for an old family favorite. The price is good too and the jar is large enough that I won't have to replace it often. I wish it came in the bulk size that I used to buy Old Bay in, then just refill the tin every twice a year or so.

Some random thoughts

I have learned a quite a bit in looking for better products to swap out for ones I have always used. The For one thing, I look for those made by brands that are still privately owned. Once a giant buys a brand, everything becomes about money and if quality stands in the way, oh well. Another thing is "USDA Certified Organic" is different from the generic label of "Organic". Also, I watch for added sugar. It's surprising what you can find sweeteners added to.

The most import things are: Ingredients matter. Transparency matters. That's not always cheap, but the better a product is, usually the less of it you need to use. Fillers and unnecessary additives are a waste and could be hazardous to my health in the long run. 

Peace

--Free

DISCLAIMERS: 

I am not posting this as an "influencer".     I have not/will not be compensated in any way for any item mentioned in this post.     Nothing here is sponsored or incentivized in any way other than blog views. The items I post about was either paid for by me with my own money or gifted to me by friends or family using their own money.     Experiences with the products are my own - not to influence anyone - and just to share my viewpoint.     If I ever do post about/review something that I for which I received any compensation, I will post that clearly.

What Is the Function of the FDA?

 You all know that I am frustrated with the state of the food here in the USA. I wish I'd been more aware years ago. I have health issues now that force me to be more aware. Recently, I posted a query on Google Search: "foods and beverages made differently for the us market". That's it. This is what came back:

Why? I did another query "why does the fda allow foods in US that are banned on other places"

Let's keep going. "Why doesn't the usfda protect us more"

I realized I could have used better wording, like, "Why doesn't the usfda do more to protect us"

The query worded differently got an answer worded differently. But it all comes down to the same thing, doesn't it? Now I have a different query: "Does the better food regulation in the eu make a health difference":

Since politicians have stopped hearing us once they get into power, we have to do the best we can to protect ourselves.

Recently, I had to visit a larger city for a doctor's appointment. While there, my SIL and I took the opportunity to visit some of the European groceries. We have decided that it's worth making the 2-hour one-way drive there and back to do some occasional shopping. 

Long ago, I began buying different items - flour, spices, oils - to cook and bake with. I pay attention to ingredients and sourcing. I don't count on a legacy brand my mom used to be as good today. I want to know who owns or produces the products. 

In the past couple of months, I have put several things on my no-buy list:

• Almost all bacon and pork prodcuts. I will only buy from a local butcher that doesn't deliver so I have just been forgoing bacon and other pork products.
• Seasonings from Mama's standbys - Accent, Old Bay, Mrs. Dash and anything McCormick. McCormick owns most of the seasoning market! I have found others I will use.
• Watkins Vanilla. This was Mom's go-to. I have found a couple of other brands instead.
• Baking powder from Clabber Girl and Calumet. Mama would be crying at this point. Yes, I have found others.
• Coffee from Nescafe and Lavazza for two.
• Cornstarch - yes, cornstarch! My Clabber Girl is gone I have found others. Not many, but...
• Hunt's and most of the other common canned tomato products.
• Butter - even one that I would pay more for because of the brand...
• The Pompeiian olive oils I always used. Gone! I have found one I feel good about, thankfully.
• Hellman's and Kraft Mayos. I don't eat may often so I can make my own.
• Any salmon that just says "wild caught" without being more specific about the variety because of scams... Look into it.
• I stopped buying any butter that sounds simple but uses the generic "natural flavors" in the ingredients list. I need to know where those come from. Why? "should I trust the "natural flavors" in butter"

So many loopholes... why?

It's not just what I eat and drink - that's most important since I ingest it - but there are problems with almost every consumer product. In the past several months, I have changed lotions and shampoo and hair and skin oils. The awful thing is, since the FDA is not strict enough about ingredients and additives etc., I have to make sure to be. 

For those of you who feel the same way, there are a lot of resources. Search out the internet for guides to lists of things to avoid. Start reading labels and paying attention. Look for video channels and sites that help consumers. EWG is an example. I have a page with other resources.

Peace

--Free

USA-Made Consumables vs *Healthier*?

(The original title for this post was "Could Our Food Be Healthier" but I want people to know I am going to be making comparisons. I love my country but I do wish some of our food was healthier.)

Why look outside the US?

For the longest time, I have been using some cosmetic items made in countries other than the USA. Mainly, I use a daily application of German-made Nivea cream. That's not because I was ever worried about ingredients other than that the German-made Nivea ingredients work better for my skin. Same thing for the occasional toners and the like from Korea and Japan. However...

Them Eggs, them eggs, them room-temp eggs...

Maybe two or three years ago, I started hearing more online about the differences in food ingredients and standards. I think the very first time, I paid attention to this was when a family member received a gift of some eggs from a friend who has their own chickens. I was so surprised to learn that those eggs didn't have to be refrigerated. What? I didn't even want to mess with those eggs until that crazy period when eggs cost more than gasoline... Afterward, I read that eggs in a lot of places outside the USA don't require refrigeration. (Actually, I should have remembered this about fresh eggs from years spent with my chicken-owning grandparents!)

What about that catsup, aye?

Just about two or three weeks ago, I saw something about a woman who was shocked at the differences between American-made and Canadian-made ketchup. Again, what?

Of course, I had to look into this. And it's true. Here are the ingredients for American-made Heinz ketchup:

• Tomato Concentrate from Red Ripe Tomatoes
• Distilled Vinegar
• High Fructose Corn Syrup
• Corn Syrup
• Salt
• Spice
• Onion Powder
• Natural Flavoring

And for the Canadian-made version:

• Tomato Paste
• Liquid Sugar
• White Vinegar
• Salt
• Onion Powder
• Spices and Spice Extracts
• Garlic Powder
• Natural Flavor

As soon as I saw this, I was confused. I mean, is there a reason that our version has to include the corn syrups? Is there something about shelf-life maybe - or maybe just ease of production? It seems to me that adding unnecessary ingredients costs more and maybe even adds to the production process. 

Since I got the ingredient lists from ChatGPT, I went ahead and asked the thing about reasons for the differences. This is the answer it (her? he?) gave:

Yes, there are several reasons why the ingredients in American-made and Canadian-made Heinz ketchup might differ:

1. Regulatory Differences: Each country has its own regulations regarding food ingredients and labeling. These regulations may dictate which ingredients can be used, their quantities, and how they are listed on the label. For example, one country may allow certain additives or preservatives that are banned in another.
2. Consumer Preferences: Consumer preferences and tastes can vary between countries. Heinz may adjust the formulation of their ketchup to better suit the flavor preferences of the local market. For instance, the use of high fructose corn syrup, which is more common in American products, might be replaced with liquid sugar in Canada due to consumer preferences or regulatory differences.
3. Supply Chain and Sourcing: Differences in the availability and cost of ingredients can also influence formulations. Heinz may source ingredients locally or regionally to ensure freshness and reduce transportation costs. This could lead to variations in the ingredients used in different countries.
4. Marketing and Branding: Sometimes, companies may adjust their product formulations or marketing strategies to align with local cultural norms or perceptions. This could involve highlighting certain ingredients or aspects of the product that are more appealing to consumers in a particular region.

Overall, these factors contribute to the differences in ingredients between American-made and Canadian-made Heinz ketchup.

Top of Form

I'm no genius but it occurred to me that there is nothing about Item #2 above that would cause any problems with Item #1. Or am I missing something? 

As a matter of fact, the more I look at #2 on that list, it's as if the Canadian customers are getting what they want while we Americans... maybe never bothered to ask about???

Now, since I have always been able to find the German-made Nivea online (Amazon), I checked up on the ketchup. Yep, it's there. I also noticed that there is an American version with a different list of ingredients than the "regular" one. This one is called "Heinz Simply Tomato Ketchup"(with no artificial sweeteners). This is the ingredients list shown on the product page:

• Tomato Concentrate from Red Ripe Tomatoes
• Distilled Vinegar
• Sugar
• Salt
• Onion Powder
• Spice
• Natural Flavoring

So... Wait. What? 

I think my brain just stuttered because, if I'm seeing the list correctly, there is an American version of the ketchup that is as "good" as the Canadian version - if a consumer knows to look for it.

And I have a follow-up question: Why isn't the healthier version the only American version? Are there just folks out there who happen to love and prefer corn syrups and the problems they can cause?

Makes a body wonder

What else is going on with our food (for no good reason)? And why haven't we been paying attention and speaking up? 

I have never been bright enough to be the only person to think about this. Why hasn't anyone been speaking up? Are we all so busy fighting over politics and checking up on TikTok-

I just remembered. I first saw the ketchup story on a TikTok reaction video!!!

I don't know about the rest of y'all but, as for me and my house, I will be checking around for healthier versions/alternatives to the products for feeding this body. The Simply version of ketchup is around $4 for a 20-oz bottle at Walmart right now and even cheaper (both Sub and Save and 1-time buy) at Amazon for under $5 for a 31-oz bottle. The Canadian version is also available online.

Just for giggles, I asked that AI about some other pantry staples. I wanted a quick idea of some other things made outside the USA. This is what I got:

Certainly! Versions of pantry staples made in other countries may vary from those made in the USA due to factors like regional taste preferences, cultural influences, and regulations. Here are some examples of how pantry staples might differ between countries:

1.      Pasta: In Italy, pasta is often made with durum wheat semolina, giving it a slightly different texture and flavor compared to pasta made in the USA, which may use different types of wheat.

2.      Rice: Varieties of rice such as Basmati rice from India or Jasmine rice from Thailand have distinct flavors and textures compared to typical long-grain or short-grain rice found in the USA.

3.      Soy Sauce: Japanese soy sauce tends to be lighter and sweeter compared to Chinese soy sauce, which is typically darker and saltier. Each country may also have different varieties of soy sauce for specific uses.

4.      Olive Oil: Olive oil from Greece or Italy may have a different flavor profile compared to olive oil produced in the USA, depending on factors like the type of olives used and the terroir of the region.

5.      Canned Tomatoes: Italian canned tomatoes are prized for their rich flavor and are often used in pasta sauces and other dishes. They may differ in taste and texture from canned tomatoes produced in the USA.

6.      Tea: Varieties of tea from countries like China, Japan, India, and Sri Lanka have distinct flavors and characteristics based on factors such as growing conditions, processing methods, and cultivars.

7.      Cheese: Different countries have their own traditional cheeses with unique flavors and textures. For example, French Brie, Italian Parmigiano-Reggiano, and English Cheddar all offer distinct taste experiences.

8.      Chocolate: Chocolate made in countries like Belgium, Switzerland, and France is often prized for its high quality and rich flavor compared to some mass-produced chocolates in the USA.

These are just a few examples, but they illustrate how pantry staples can vary depending on where they are produced. Exploring international versions of pantry staples can be a great way to experience different culinary traditions and flavors.

Top of Form

So, I already knew about the chocolate. It's not a necessary daily item for me (especially not since I'm wearing all those corn syrup pounds on my rear!) but the one thing I have known about is...

I use this stuff in place of salt quite a bit. Yes, I know it's a gravy but it works really well as a basic seasoning. I will sprinkle a bit on air-fried potatoes (like I need to be eating potatoes), on cooked and raw veggies, and on some meats. 

And, of course, I have fallen in love with Celtic Sea Salt. It's delicious and because the taste lingers on the tongue, I don't use very much of it at all.

When I find any more healthy(er) American products or affordable products from 'outside', I will try to remember to share. In the meantime, take care of your minds, bodies, and spirits. I remember something I was told when I first got sarcoidosis: Be your own advocate. And that's great advice because your health is not as important to anyone else other than yourself.

Peace

--Free

Needed A Break (or one thing or another)

One Thing

I've been taking a break from social media and even this blog. This is the first time in a while that I haven't had any posts off to the side that I could schedule to have something posted in my absence.

I was prompted to dump social media when I went through a bad life event. Only a very few people knew what happened because there are only a very few people who stay in touch outside of social media. It was only after a few weeks that any more people knew what I had been going through and I realized that a lot of friends and family expect news - no matter how painful and personal - to be shared via Facebook. I refuse

this is SO perfectly my mood

to use Facebook (or Instagram, et al) for some things. I have decided that if someone has my phone number or home address, they just won't be hearing about some happenings in my life on Facebook.. So, basically, I now use Facebook and Instagram for the sharing of general information. My life is not for broadcast. At least the Real Housewives get paid for letting the world into their lives.

Anyway. That rant is over.

The Next Thing

Being away from Facebook and Instagram has been pretty awesome. I hadn't realized how much those platforms are like bad carbs: kind of yummy in the moment but with awful payback. I'm still not on the 'Book or the 'Gram but I missed my blog so here I am.

My body seems to be in rebellion. In just about a month's time, I've had 2 colds. The best thing about all that is that I'm down more pounds than when I am actively dieting. How sad is it that this is a life highlight?

On the serious side, I have lost my appetite for most foods. I am going to have to ask my docs about that on the next appointment. For the past I'd say 3 weeks, all I have been able to eat is rice and vegetables. Brown rice and white rice. I just have no taste for anything else. I did lose one of my back teeth - probably from the bone-depleting meds I am on - but losing a tooth has never stopped me enjoying my food! Right now, I could teach a course in ways to eat rice. I've had rice with mixed vegetables, rice with collard greens, rice with bits of ham, rice with soy sauce, rice with egg, rice with creamed soups, rice with vanilla soy milk and nutmeg, and rice with just a little butter and salt and pepper.

I don't think that the mainly-rice diet is hurting me any because I am no more fatigued than usual. I actually think that I feel somewhat better. If I could kick the fatigue and keep my brain halfway straight for ten minutes at a time, I would be a pretty happy gal.

And, yes, I realize that I am kind of rambling here. This is, after all, a catch-up post. So what else has been happening?

I have jumped onto the probiotics bandwagon. I decided to give them a try when I started losing my appetite. I did a little bit of research and tried one brand that worked great but was out of my budget. I am now trying another brand that is both pro- and pre-biotic. They do seem to make my stomach feel better. I am a lot more, ~cough~ regular than normal. So, there's that bit of oversharing of news...

Another Thing

Let's get back to ranting for a moment. Maybe someone out there will be able to relate to this one better and maybe even help me out with some advice. Let me lay this out for you:

I was using my laptop to check my email one day about a month ago. This was right after one of those irritating Microsoft updates that happened when I rebooted the computer. So, I am checking my mail and I  four accounts so I have 4 tabs open, plus I had another tab up to moderate blog comments. After being online for about ten minutes, my computer started making this noise - like the fan (?) was over-revving. It got to the point where the whole computer was vibrating.

Of course, I shut it down immediately. I was afraid that it was overheating or something.

I felt like weeping. One thing I do NOT need right now is computer problems. I just lowered my cellphone bill and cut back on a couple of other bills. There is no way that I can afford to replace my computer. Honestly, I can't even afford to have my computer repaired at this point.

I used some compressed air to clear out any dust and that wasn't the problem. I am very fussy about keeping my computer clean and maintained so I didn't expect dust to be the problem anyway. I decided to just let the computer rest for the time being.

To keep from using the computer until I could figure out what was going on, I use my phone and search for "Why is my ASUS vibrating and making noise" (or it was something like that) and the first useful responses were to do with the latest Microsoft update causing problems.

This is why I am starting to HATE Microsoft. I promise that when I do get another computer, I am going to have someone help me install another operating system.

I won't go into too much detail, but I have tried uninstalling updates, reinstalling them and not reinstalling them. I did a system restore and everything else I could think of. I am just simply pissed and done with Microsoft. I can't wait to get a new operating system.

That's all still up in the air. I will let you know when (if) I get it sorted.

The Last Thing

I was recently in a battle with my mailman. Because I don't have enough crappy stuff going on in my life. 

The problem I was having is that I do most of my shopping online - from groceries to basic household items - and not every retailer uses UPS (or even the less desirable FedEx). Any time I was expecting something via USPS, there was an issue. Last winter, our mailman was pretending that he couldn't "access" the building. Funny how he could access the building to put mail in the wall boxes but had problems delivering parcels that didn't fit in those boxes... Thankfully, the local Post Office is literally across the street from our building, we could pick up our items on the same day. Once we all started to complain every time we walked over to get our parcels, the problem seemed to be resolved. That was last year.

This year - starting a few months back - we all noticed that the same thing was happening. Because I tend to track my parcels and get updates via text message, I came up with a plan. One day when I had a package due, I went up front and parked myself in the lounge so I could accost the mailman. I watched him sort all the mail into the boxes and start to leave. I stopped him and showed him my text and asked if he didn't have that package with him. 

Oh... The look on his face when he had to hand me the package, knowing that when I checked my box there would be one of those non-delivery slips. Yeah. There have been no further problems. Unless that dude goes postal on us.

So anyway, that is what's been happening. Now that I have all that out of my system, I will get back to doing some product reviews and other informative blogging. By the way, I recently was chosen to be one of the Walmart Spark reviewers. I have already put in for the first item so I will definitely do that review here. Also, I did get another vape pen courtesy a Visa gift card someone sent me for Christmas. I will probably do a review on that device. In the meantime, I am glad to be at least somewhat back and online. If my computer doesn't die soon...

Peace

--Free

I fell in love with this when the kids would play the game. Just so soothing. 

Cookbooks and Memories

It is said that smells trigger memories. I believe that. I can smell a fresh-baked cinnamon roll and I instantly transport back to primary school days. We were staying temporarily near family in Arkansas while Daddy was overseas. One of my aunties worked in the school cafeteria and (this is back when they served a great breakfast in schools) she made sure that I always got a cinnamon roll and the chocolate milk.

Certain sights can also send me back into my vault of memories. This can sometimes work in a strange way. If I see an elderly woman posturing in a particular way - holding her purse just so, or fanning her face with a piece of paper - I think of all the church ladies from my childhood. Don't even let me see some old lady wearing a bad wig! I immediately remember a specific church sister who I'll leave unnamed.

My biggest memory tweaks come from food and cooking. My mother was a wonderful cook. She was a natural in the kitchen. I don't think I ever saw Mama measure anything. Many years back, one of my sisters-in-law decided that she was going to write down Mama's recipes. The only way she managed to do so was to wait until Mama visited. My sister-in-law would stand by with pen and paper while Mama cooked just so she could eyeball the measurements Mom used in her dishes. Thankfully, my sister-in-law did get down a lot of the recipes and I have a copy that I left behind with the nieces in Anchorage. I'm going to need them to send me another copy!

I was thinking of my mother the other day when I unpacked a cookbook I bought a long while back. I had to order another copy because I want to share it with some relatives. Going through this cookbook is like flipping through a mental photo album of memories.

 I tell people that this is not just a cookbook for African Americans but a cookbook, history course, and cultural gem for all people. The collection is from the Tuskegee Institute and there are a lot of historical photos and little anecdotes included. But it's the recipes that stir my memories...

My mother was from Texas and she and her Mexican friends would joke about the blacks and Mexicans boosting the rice economy every time they shopped. I myself preferred (and still do) pinto beans and rice.

I love neck bones. I can skip the rest of a  meal and just eat some neck bones. When I was in Anchorage, I'd pick some up at least once ever couple of weeks. It was such a habit of mine that whenever I took my little nephew  DJ with me to the store, he'd ask if we were going to get my neck bones! 

 Salmon croquettes was never a favorite of mine, but all the rest of my family really likes them. You can bet that the Alaska fam makes croquettes whenever they snag some fresh salmon.

 I have tasted pickled pig. Can't remember if it was a foot, tail, or toe, but I did taste it. I'm not a fan, but I have an uncle who will make a sandwich with pickled pig parts. Ugh.

The whole "Aunt Bay Bay" thing made me do my Jeff Foxworthy imitation. "If you've got relatives named Bay Bay, Peaches, or Skint, then you might be a black Southerner." I'm being silly, but I bet that barbecue sauce is the business though!

One of my favorite "Mama dishes" was navy beans served with hot water cornbread. Another was smothered potatoes and onions with hoe cake. I know how to make the navy beans and hot water cornbread, but trying to find a hoe cake recipe made the way mom did it is driving me crazy. Most recipes I've seen use cornmeal or cornmeal and flour. Mama's bread was made with flour, no cornmeal. Basically, Mama's cakes were similar to Naan only a bit heavier. I don't ever remember eating a cold hoe cake; Mama always served them warm right out of the skillet. As a child, I ate hoe cake with those potatoes or with gravy or even with just some butter and syrup.

Probably good, but it's not
 my mama's recipe...

Mama's hoe cake recipe was simple, from what I recall. Just flour, water, and some lard. I always thought they should have been called "Po' Cakes" as in cakes for poor people. Here's a fact about military families of the past: a lot of us were just as poor as some civilian families.

My mother was truly a genius at feeding 6 kids and 2 adults. We ate a lot of greens - collard, turnip, mustard - and potatoes fixed in more ways than you could imagine. I remember a lot or meals where the main dish was cabbage or one of the "greens" and a ham hock or smoked neck-bone was the only meat. When we did eat meat, it was mostly chicken - smothered, fried, baked, or boiled with some dumplings. I do not remember eating very many hamburgers unless we were having a backyard cookout. (I also didn't eat McDonald's until I was in my mid-teens. What-a-Burger was my childhood "fast food" treat.)

Anyway, I was going through that cookbook and feeling all emotional until I remembered that it had no recipe for my mama's style of hoe cakes. (The one thing it does get right is the way hoe cakes got their name.)

Just like my mama told me

I've recently ordered a vintage cookbook and it's taking 2 days short of forever to get here.  I don't mind the wait though because I snatched up a spiral-bound first printing copy for $17. One day, you won't be able to get near a copy for under around $100-$150, I bet. I don't even want it for the potential future value. The first reason I wanted it was because the cover photo reminds me of my aunt (the one with the cinnamon rolls and chocolate milk!).

The other reason is because of the title. I remember my mother saying something similar - not about food, but life and people in general: "Be of a good heart and a light hand."

My best and favorite memories of my mother are those of her in the kitchen. If she wasn't cooking, she was sitting at the table, sometimes with friends, having coffee. Or she'd be reading her Bible while waiting for a cake or pie to come out of the oven. I used to tell people that my mother's Christian ministry was in feeding people. She would feed anyone. As poor as we sometimes were, my mother could stretch a meal. It would seem she had just enough food for us until someone dropped by, then she could feed twice as many people. I don't know how she did it.

A couple of days ago, I made some chicken and dumplings. I don't even particularly like chicken and dumplings! As the food cooked, I'd take the lid off the pot every now and then just to smell the memories.

Peace
--Free

UPDATE: The other cookbook arrived today (A Good Heart and a Light Hand) and I am so happy I could weep. There are 2 hoe cake recipes: one with flour and one with cornmeal. The flour hoe cake recipe sounds exactly like what my mother used. Others I found would use cold water to make the dough...

 When I cook some, I will be sure to let you all know how they turned out! And, you know what, I 'm going to go ahead and post a photo of the recipe. Couldn't help myself.




The book is a little beat up, but it is a first printing from 1968 (and a from the "Educational Materials Center Tucson Public Schools") so I'm lucky it held up as well as it did. I notice that it was originally meant to be priced at $3. So $17 isn't that bad all these years later. I am going to hold this book precious until the day I die.

**Info Probe** Tumeric (for flavor, health & beauty)

Since I posted about the types and benefits of butter (and ghee), I've been thinking of some of the other easily accessible products that we could all be taking advantage of. I'm thinking mainly of food items that lots of other cultures already make use of - and that we Westerners don't.

Turmeric became one of my favorite cooking powders several months back. I started adding it to my coffee and baked foods when I heard that it was supposed to be anti-oxidant and anti-inflammatory. Due to the aging process (and maybe some of the meds I've been on), I needed the anti-inflammatory properties. What I didn't know about turmeric is how many other healthy benefits it can have.

Just like when I was posting the information about butter, I want to point out that it pays to look to a variety of cultures for healthy ideas. Turmeric is, I learned, used in Ayurvedic medicine for treating a number of disorders. Of course, I know very little about the religious/spiritual aspects of Ayurvedic medicine, I can appreciate the things that are beneficial to physical health.

Other than the flavor it adds to food, one of the things I like most about turmeric is the vivid yellow color of the powder. When I bake meats and veggies, I love to add the yellow turmeric with some deep red curry powder.

The yellow color is not just something to please the eyes. Apparently, the main active ingredient in turmeric is something called curcumin. The amounts of curcumin found in turmeric is small and since it's not easily absorbed by the body, some people prefer to get the curcumin in higher doses via supplements. On the other hand, curcumin is better absorbed when combined with fatty substances or black pepper. I am intrigued by the anti-oxidant (and other healthy) claims of a curcumin extract so I've ordered some. Of course, I will let you all know how that works out.

As far as non-food/uses for turmeric, you've probably already heard about using it as an eyeshadow. I think the first time I heard about that was when everyone was doing beauty hacks using cocoa and sugar and other kitchen staples. I'm careful about what I will use on my face - even natural products. I suggest that anyone planning on experimenting with this will make sure to use a lot of caution. I'm not sure if turmeric can

Just for kicks, I did a quick search for beauty tips using turmeric and... there are lots. Pinterest is, of course, loaded with various ideas and then there are all the folks selling books and products that include turmeric. As soon as I saw that turmeric can be used for hair removal, I was out. Here's just one link to give you an idea of some beauty uses. Like I said, proceed with caution.

Because I really like the Wellness Mama site, I wanted to include this link about turmeric. I was paying attention to the cautions as well as to the general info provided.

Since turmeric is mainly used for food, I am including some links for using it in the kitchen:

• I had not thought yet of adding it to my greens! I'm gonna be all over this next time I cook up some collards and kale. There is also a recipe for a ginger-turmeric tea that I want to try out.
• I hate slideshow articles but , hot dang, if Bon Appétit doesn't make stuff look yummy.
• Recipe for making golden paste  - which pairs turmeric with the pepper and oil to increase absorption.
• A few more ways to use turmeric and golden paste in foods/beverages.

So, there you go. There are lots of reasons to look into using turmeric and lots of ways to do so. If anyone has any tips and/or recipes, don't be shy about sharing.

Peace
--Free

**NOTE - For anyone who, like me, wondered if curcumin was the same as cumin, the answer is no.  Maybe I ought to do my next Probe on cumin!



No-brainer DISCLAIMER: I assume you all know that I am not a doctor or any other type of medical professional. You should use your common sense and your doctor's advice when it comes to your health.

Low-Carb Eating Helps (and a personal note)

Getting used to living a low-carb lifestyle is challenging. It's not that I don't like the food choices (now that I'm finding all of them), but that there's so much hidden information. I can't wait until the new nutrition labeling kicks in. From what I understand, the new labels will be larger and much clearer with data.

For now, I am using the various sources online to plan my meals and snacks and to keep myself informed and motivated. I wanted to share these with you so here they are:

• A carb guide intended for diabetics 1. Includes lots of useful info.
• A food exchange list 1 that has lots of nutrition info.
• Printable low-carb grocery shopping list 1 (source page)
• Keto grocery list 1
• Bunch of Pins with low-carb shopping list ideas
• Low Carbe Diem is a great info resource (recipes, tips, etc.)
• Ditch the Carbs site

I will be adding to/updating this post often, so check back.

On a personal note, I want to mention (again) that low-carb eating helps the body weigh less but doesn't lighten the pocketbook. Now that I am watching the carbs, I find that I have eliminated a lot of impulse grocery buying. Better food and less food seems to be a theme on this diet.

Not only is it easier to eat better on this 'diet', but I find I'm more fulfilled with less food. Prior to going low-carb, I was constantly hungry - either for a good meal or for something to snack on. In the past few days, I am having to remind myself to eat something. My snacks are smaller and I'm drinking more and more water.

As of today - almost 4 weeks into this lifestyle - I still haven't lost a significant amount of weight, but I feel better. I was almost discouraged that I've only gone down about 9 pounds total because I've heard the stories of other people dropping twice that amount in half the time. Now I am realizing that I'm not adhering as strictly to the regimen. Also, I'm older than most of the people I read about (and not nearly as physically active) so I'm cutting myself some slack. My clothes fit better and I am seeing some progress. The main positive is that I like this way of eating because of the way it makes me feel. The greater weight loss will come (especially when I drag my tail to the gym), but I'm happy with even a slow progress.

I hope some of this is helpful for you. I will be posting some reviews in the next couple of days, then I'll be back to sharing recipes and tips for low car.

Peace
--Free

Confusion: Low-Carb/High-Fat vs Low-Carb/High-Protein (lots of links)

There is a bit of confusion for me as I'm nearing the end of Week 3 of the low-carb situation. Someone emailed me and gave me some clarification. So... I've had to regroup.

First, I started out doing a low-carb/high-protein diet. I lost weight and felt better, but wanted to kick-start the whole ketosis thing. I made a first attempt at an "egg fast", which was wonderful (as far as results) but I didn't realize it was a low-carb/high-fat regimen. I simply didn't think about it.

Second, like I said, I am seeing weight loss, though not as much as I would like. Today I realized that I may be switching up on the eating regimens so much that they are canceling out one another. Apparently, I'm sharing company with a lot of other confused folks.

Egg fast with lots of butter and bacon = low-carb/high-fat.

Normal eating with lots of meat, skipping/cutting back on starches - low-carb/high-protein.

I believe my body is as confused as my mind is so I've decided to take a look at meal ideas for the different types of plans. Maybe clearing things up for myself this way will help someone else!

The first thing I had to do was decide which plan I was going to adopt for a daily for-the-rest-of-my-life eating plan. It sure has to be something I can live with ("live with", get it?) and the prolonged high-protein plan is not for me.

"Prolonged high-protein diets are possibly unhealthy for your kidney or your liver." (source)

That piece of advice is a no-brainer and it's been pointed out to me by doctors who treated my family members.

On the other hand, protein is very important. Since it's protein I'm trying to learn to use properly for weight loss, I decided to keep reading that source article for more info. I only had to glance up one space and there was the answer:

"When adopting a low-carb diet, it’s recommended to aim for 60-70% calories from fat, 15-35% from protein and 5-15% from carbs. Making your protein 60-70% (essentially an Atkin’s diet) leaves very little room for fats, and thus is not recommended." (my emp)

Okay, so that is where I might have been going wrong in my first days. I was loading up on proteins, and trying to completely avoid carbs and fats. Then on my egg fasting days, I was going nuts with only fat and protein. No wonder the MyFitnessPal daily breakdown was always out of whack.

Using the above-mentioned guidelines, I taking some pressure off my kidney and liver. Also, I'll be giving myself more room to meal plan because I can work with that amount of carbs and fats.  Let's face it, when there are carbs even in some spices and seasonings, you're going to miss out on lots of flavor somewhere!

Going by these guidelines, I looked at what kinds of meals I could put together for myself. Keep in mind that I have to share a kitchen so I don't spend as much time there as I'd like. So, when it comes to feeding myself, I need simple, quick and (preferably) pre-planned menus. I want to get in, do my thing, then get out of the way.

Based on my weight and activity level, I've mapped out 1800 calories a day for myself. Using the guidelines I just mentioned, I've come up with this as my daily goal:

Meal Ideas that will work best for me look something like this, which is hard to see, I know. It's a really sucky photo, but maybe if you squint. If not, it's bascially a lot of eggs, bacon, and low carb taco bread.

Looka there. Just 1 carb over my limit, but that sodium.... Yikes. I'm trying to compensate for when I go that high on my sodium by drinking extra amounts of water. However, my blood pressure readings are still great. That might have to do with that fact that I'm no longer smoking. Yay, me!

Of course, I can't do the same thing every day. Well, I could, but I don't wanna. I am learning to switch things up with the groceries I still have left for the month - even though I have had to go back to Costco for eggs and bacon.

That freaking sodium! Damnit!

Okay, I only have to persist for a couple more weeks, then I can be smarter with my next grocery-shopping list. So far, it's looking something like this:

• Eggs (yep, because they are going to be a staple!)
• Cheese (sharp & medium cheddar, and goat's milk, but not too much b/c of the calories.)
• Veggies that I will buy in small quantities throughout the month for freshness/lack of waste. Also, I need to watch my budget. (Spinach, broccoli, lot of cucumbers for my water, asparagus, tomatoes, sweet peppers, avocados, and my beloved collard greens and kale.)
• Nuts (again, not many b/c of calories, but I love sunflower seeds for snacking!)
• Peanut butter (I've found a great recipe for a peanut butter shake that I can't wait to try.)
• Almond milk (instead of my delicious Silk Vanilla Soy. (See the chart below)
• I already have some of the best organic cacao powder around, courtesy of a review I recently did.
• I also have olive oil, red palm oil, and plenty of coconut oil.
• Coconut Milk

source

Apparently, milk choices depends of individual dietary needs. I'm way more concerned about carbs than I am fat, so I can even use heavy cream in some cases.

source

That peanut butter milkshake is going to be on point! LOL

Once I get through this month and get started on some well thought out meals, I will feel better about my eating regimen. I can't believe that as recently as 40 days ago, I was hitting the stores buying bags and bags of those flavored mashed potatoes (fully loaded, buttered, etc.), and instant soups by the case. No wonder I was swelling up like a black blueberry Wonka chick!

Oh - just for the latest on the weight, so far, I'm down a total of 7 pounds. In the last few weeks, I've lost and gained a couple, but I'm proud of my progress. Also, 7 pounds might not sound like a lot, but I can tell big time when I look at myself naked. Ay yi yi! My face is losing the chubbiness and my clothes are starting to feel more comfortable, probably because most of the loss is in my gut. First to come, first to go.

Here are links to some of the sources I'm using to develop menus and grow into my low carb lifestyle.

• Low carb veggies list
• Recipe Analyzer (an invaluable tool!)
• Food Search - for nutrition info (from same site)
• Low carb beginner's guide
• Keto beginner's guide
• MyFitnessPal (I live by this now & there is also a phone app that syncs w/my online data)

This isn't the complete list. Maybe I will put on together at some point. In the meantime, I want to thank Steve, who emailed to help me correct what I was doing wrong. There is also a former co-worker on Facebook who shared some tips. I will ask her permission to share them in another post.

For now, folks, the journey continues. Hope you keep up with me while I ride this out.

Peace

--Free

P.S.:

I have to emphasis how important it is to moisturize, moisturize, moisturize. When losing weight and working any way to get into shape, the skin will get nuts if it feels neglected. I'm happy to say that my skin is looking and feeling marvelous.