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Re: cookies (to Sonnet but I'm butting in :-) )From: jodi (anonymous@obgyn.net)Fri, 31 May 2002 12:59:32 -0500 (CDT)
At Fri, 31 May 2002, margaret wrote: > >Splenda? Is that a sugar substitute? I thought sugar substites are not >good for people. Splenda supposedly doesn't have the same weird effects on the body as nutrasweet. No insulin rise so it's ok for PCOS/IR...
> Most mainstream/name brand peanut butters (Jif, Skippy, Peter Pan, and your favorite store brand) are a mix of peanuts, corn syrup, sugar, stabilizers, etc. Natural peanuts contain peanuts. Sometimes salt. Basicly their just peanuts that are ground up till they become paste. Natural peanut butter can be alittle stiffer and harder to spread (although I've had some runny natural stuff) but it has more peanut taste. The oil in it also tends to seperate out, so you have to either pour it off (which some suggest, being fat phobic, but this results in rock hard peanut butter) or stir it in (which can result in runny peanut butter!). I usually pour some of it off and stir the rest back in. You can buy it in any grocery store - Smuckers makes it - or you can go to a health food store and buy it in bulk. My local health food place even lets you grind your own. I wonder how this recipe would work with other nut butters?
>Thanks for the recipe,
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