Text 29325, 76 rader
Skriven 2015-07-24 13:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: strange brews 996
=========================
 ML> but then you subject yourself to the solanine, which may
 ML> or may not be troublesome.
 NB> As long as there isn't green, the solanine shouldn't be much of an
 NB> issue

For most it's not an issue anyway - I've always gone for the
greenish (sprouted) and brown (skin) potato chips that you
would often get back in the days before the factories had
computer-optical scanned production lines; but for those with
Solanaceae sensitivity, a small amount could be problematic.
Of course such people would likely not eat much potato at all,
ignoring them along with deliciouser cousins such as eggplant,
chiles, and tomatoes.
 
 ... and it's also my understanding that the bulk of the potassium
 NB> is in the skins.  I've been prescribed baked potatoes with the skin
 NB> for balancing out the sodium/potassium when fluid retention has been an
 NB> issue...  

Makes sense, but to you too I recommend the KCl route.

 ML> or lonely) and have recently been bombarded from various
 ML> sources with articles trashing stevia, especially its
 ML> component whose name starts with an R, as being as unhealthy
 ML> as any other sweetener, though perhaps for different reasons.
 ML> I have no independent information on this subject, just saying.
 NB> I think trashing things is a national sport, nowadays... ;)  Stevia is
 NB> supposed to be better because of coming from a plant source, not a
 NB> chem lab...  the R component might be an additive in some commercial
 NB> versions of the stevia...?

The R is rebaudioside A, one of the two major steviol
glycosides (just looked this up). It is GRAS, whereas
other of the glycosides are not, though they can be sold
under the "dietary supplement" loophole (this last part
from Wikipedia, so I'm not so sure about its truth).

As it is apparently the most effective (and the only
GRAS) one, it is purified away from the stevioside and
the other rebaudiosides to become Truvia, PureVia,
Rebiana and Enliten.

Catalina dressing
categories: tastealike, salad
yield: 1 pint

1/3 c vinegar
1/3 c oil (salad or olive oil)
1/2 c ketchup
1/2 c sugar (scant)
1/2 ts paprika (optional)
1/2 ts salt (optional)
Optional seasonings:
onion powder or dried onion flakes
dill, Italian seasonings, etc.

Simply mix the ingredients together and shake well.
If you have a stick blender, you can emulsify the
ingredients and you can't tell it from the bottled
kind - except it's much cheaper. Keeps perfectly in
the refrigerator, also a good recipe for picnics,
as there's no mayonnaise element.

The original recipe also calls for 1/2 ts salt, but
you really don't need that. It can also be prepared
without the paprika.

Best after a couple of hours. Will thicken on
standing. Water (up to 2/4 cup) can be immediately
added when emulsifying.

Submitted by: Crowblog on cooks.com

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)