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#1 SweetJade1980

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Posted 02 February 2005 - 09:25 PM

This should hopefully settle any questions regarding whether it's a grain or not and whether it is gluten contaning or not. Notice Oatmeal still is not listed...who knows the deal there ;-) However below are the binding ingredients or flours that can be used to make BREAD products! There was always hope, but depending on your culture, you may have only ever been raised or exposed to consuming only rice, corn, or wheat or other gluten grains (wheat, barely, rye, kamut, spelt....oats???)

QUOTE
Gluten-Free Flour Alternatives by Karen Robertson 


Copyright © 1995-2004   (Posted here with Mr Adams' permission)
Scott Adams. 
Gluten-Free Flours

Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.

Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn.

Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum).

Brown Rice Flour
is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bob’s Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake.

Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.

Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.

Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.

Potato Flour has a strong potato taste and is rarely used in gluten-free cooking.

Potato Starch Flour is used in combination with other flours, rarely used by itself.

Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes.

Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life.

Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe.

Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour.

White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible.

Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum).

Alternative Flours

The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions don’t follow this rule.

Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness. [ http://www.nuworldamaranth.com/ ]

Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour. [Buckwheat Farinetta is highest in protein, & contains the most D-chiro Inositol which may be a big help for those of us with insulin-acne issues!  https://www.minndak....raceuticals.htm ]

Millet a small, round grain that is a major food source in Asia, North Africa and India. I haven’t used millet and don’t know much about the grain.

Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron.

Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron.

http://forums.delphi...=relevance&be=0


*I added in links up there and also put what's inside the brackets.

Oh and the other day someone wanted a list of acne safe or gluten free products, but here's a "Top 10" list of what celiacs consider to be their favortes. Half of these happen to be mine as well, although since I dont touch trans fats, dairy, or nuts (adn added sugars), some of them I can't have anymore...but I still know there's other options ;-)

QUOTE
Pasta
Tinkyaya pasta won with 7 votes for anything they make with comments: the absolute BEST - never mushy and the I love the large shells for stuffing.( from Whole foods market, or Wild Oats)
BiAglut with Tinkyada a very close second
Rizzopia pastas

Bread
Kinnikinnick won with 4 votes for bread in general and additional individual votes for:
Kinnikinnick English muffins 2 votes with comments : I use them in place of bread, buns, LOVE them! - not pocked like a muffin but a great bun
Kinnikinnick Pizza Crust 2 votes with the comment "if you like thin and cripsy pizza"
Kinnikinnick bagles
Kinnikinnick: Sliced Italian Bread (better than the sandwich bread)
Kinnikinnick Tray Rolls (great dinner roll)
Kinnikinnick white or brown sandwich bread
Gillian's French Rolls
Glutino flax seed bread
Food For Life Brown rice bread works in a pinch for us
outside the bread box cinnamin bread - this is a company in CO springs but they have a web site and you can order

Breakfast Cereals
Mesa Sunrise breakfast cereal
Puffins Cinamon honey cereal
Nature's Path cereals & cereal bars (marked GF on front of box in top corner)
Envirokidz Koala Crisp--my kids LOVE this stuff
Bob's Red Mill Mighty Tasty GF Hot cereal. I missed oatmeal so bad, but this stuff is delicious!! My kids love it too!
Peanut butter puff cereal from Environtmental Z? (Kroger, HF section)

Pancakes and Waffles
Van's waffles 3 votes with the one comment of "Vans Gluten free mini waffles. (Kroger, frozen HF section)"
Trader Joe's gf waffles
Pamelas baking & pancake mix (really good pancakes, my family couldnt tell the difference)
Namaste pancake/waffle mix (this is soooo good)
Kinikinnik Pancake Mix

Entrees and Sides
Amys gluten free mac and cheese 2 votes
Amy's frozen meals (watch carefully, GF ones are marked) especially love the rice crust pizza, which I add Hormel Pepperoni to
Amy's GF lasagna
Robert's American Gourmet Veggie bootie
Chebe pizza
Tamale Molly tamales found at whole foods - yummy!
delimex taquitos from costco (beef only I believe) are a good thing in a pinch
Gluten Free mac and cheese in the box for tuna noodle casserole
Trader Joe's Cheese & Green Chili tamales

Soups
Thai Kitchen rice noodles
Bob's Red Mill Bean Soup Mix(like 13 bean soup packages, but without the barley!)
Progresso carb Monitor Cheesy Chicken Enchilada soup. I use this as the soup base for the Ranch Chicken or Rotel chicken as some call it. (Kroger, Walmart)

Crackers
Blue Diamond Nut Thins 2 votes with the comment "very crunchy - great with cheese or dips"
Almond Nut Thins 2 votes with the comment "a good alternative when you tire of rice crackers"
Outside The Breadbox Saltines 2 votes with the comment "this is a company in CO springs but they have a web site and you can order, also their snickerdoodle cookies are amazing!"
EnerG Crackers 2 votes with comments: like saltines and very good - large, but closest thing I've had to saltines
Scharr's Crackers 2 votes with comments: closest I've found to saltines - They are very very good. I have been raving since I tried them. I found them locally in MA. Try Schar products website.
Edward & Sons Brown Rice Snaps unsalted sesame crackers
Erewhon Brown Rice Crisps (rice crispies)
rice crackers that I buy at Dollarama for $1. (naturally)
Health Valley rice bran crackers - similar to graham crackers
Glutano Crackers
Outside The Breadbox Graham crackers

Snacks
EnerG Pretzels 3 votes with the comment "My non CD daughter loves these more than the regular ones. (Wild Oats)"
Ener-G sesame seed pretzel rings (we order these by the case)
Ben and Jerry New York Super Fudge chunk ice cream.(walmart, Kroger)
Robert's Gourmet Snacks (they are sold in some stores but I order individual sizes by the case. There is no shipping and they are $1 a bag. My favorite is Smart Puffs which are delicious cheddar snacks-much better than cheetos. I have been told all of their products are on dedicated lines)
Enviro-kidz chocolate rice crispy bars
Boomi bars, all nuts, fruits and amarath - yummy and filling
Walmart brand of potato chips, similar to Pringles. I could eat these all day, but the fat grams will kill ya'

Cookies
Pamela's Cookies (good but the dbl choc are chewiest)
Pamelas Gluten Free chocolate chocolate chunk cookies
Pamela's cookies
Mi-Del arrowroot cookies 2 votes
MiDel Chocolate Sandwich Cookies (Oreos)
Glutino Chocolate Creme biscuits. Not the oreo style, but the chocolate-on-chocolate style. (Whole Foods Market)
Glutano custard cream biscuits (cookies)
Glutano Tea Bisquits (FANTASTIC - like a shortbread)
Jennie's Macaroons (large individual or small in a canister)
Outside The Breadbox snickerdoodle cookies are amazing! this is a company in CO springs but they have a web site and you can order

Pasteries
Kinninnnik chocolate frosted donuts- they are heavy, but taste so great.( internet)
Whole foods Cherry Almond Strussel Gluten Free muffins
Gillians Cinnamon Raisin rolls. Great Lightly toasted with cream cheese.(Wild Oats, frozen section)
Kinnikinnick: Carmel Rolls


Cake and Brownie Mixes

Gluten Free Pantry Chocolate truffle brownie mix 4 voted with the comment "get ready to die"
Sylvan Border Farms Lemon Cake Mix
Danielle's Decadent Chocolate Cake mix
Doud and Rogers Cake Mix

Baking Mixes and Crumbs
Manna bread mix from Orgran
Manna bread mix from Anna
Orgran Bread Crumbs (coarser than most - others are like flour)
Bob's Red Mill all-purpose flour
Authentic Foods White Corn Flour (great for cornbread)
Peanut butter puff cereal form Environtmental Z? (Kroger, HF section). These are great to use crushed in place of a recipe thats calls for graham cracker crust

Miscellaneous
Glutino Brown Gravy Mix
Kraft which labels wheat oats rye and barley in their products
Chipotle - hard shell tacos  [ http://www.chipotle.com/  ]
P. F. Changs restaurant (even though eating out is risky and I'm 250 miles one way from the nearest one) - [They have special diet lists, such as Gluten-Free http://www.pfchangs....e/menu_spec.jsp ]
hormel pepperoni and canadian bacon (on top of those english muffins with egg or pizza stuff)

Made From Scratch
Bread recipes Ciabatta in 125 Best GF Recipes by Washburn and Butt
Gluten Free Baking and More's recipes in general-all I have tried have been fabulous!
Gluten free baking and more's bread recipe
http://forums.delphi...s.com/n/mb/mess


Please see below for additional brands and links:
http://www.acne.org/...=safe food list

Here's a link showing you what each grain or grain-like item look like:
http://www.foodsubs.com/FGGrains.html
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#2 SweetJade1980

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Posted 02 February 2005 - 09:55 PM

Now, in terms of "sugar" that get's a bit more complicated ;-)

However if you are planning on enjoying some of the above cereals or waffles, they may already be pre-sweented with (brown rice syrup or evap. cane syrup) or they may not. If they aren't then perhaps you might be interested in xylitol sweetened products:

Xylitol Gums & Mints
B-Fresh, Clen Dent, & Xoponent http://www.globalsweet.com

Epic Dental http://www.epicdental.com/

Smart:)Smile http://www.xylipro.com/products.html

Spry Dental http://www.xlear.com/spry/

Sweetlife http://www.sweetlife...u/p_chewing.htm

Unique Sweet http://www.vrp.com/

Xylichew http://www.tundratra...text/mints.html



Xylitol Sugars
(crystals, powder & packets)

Miracle Sweet http://www.thesweetl...com/product.htm

Nature's Provision http://www.xylipro.com/products.html

Now Foods http://www.nowfoods....alog/cat_id/883

Perfect Sweet http://www.sweetlife.../p_perfect.html

Smart Sweet, Xylitol Granules http://www.globalsweet.com

Unique Sweet http://www.vrp.com/ or http://www.uniquesweet.com

Xylitol Crystals http://www.xylitolno...olProducts.html

Xylosweet http://www.xlear.com/xylosweet/


Xylitol Jams, Syrups & Preserves ;-)
Nature's Hollow http://search.store....om/nsearch.html - also has ketchup (or you can have Westbrae's unsweetened catsup)!

Smart Sweet http://www.globalswe...-Jams-Nutr.html



Xylitol Baked Goods

Betty Lou's, Inc. (Protein & Energy Bars & Balls) http://bettylousinc......w=Gluten-Free - Gluten-Free but most contain Whey, Soy or Nuts

Fran Gare's Decadent Dessert Mixes (Gluten-Free)http://www.thesweetl...com/product.htm


(shop around to find the best pricing)

Why am I "pushing" Xylitol, well cuz it tastes like you are cheating, but you aren't!!! It doesn't have the same glycemic, nor fat, response as the other sweetners, nor does it have the lasting unpleasant side effects of other sugar alcohols (maltitol). Plus it's supposedly good at preventing dental caries, ear infections, candida etc. In fact we produce 5 - 15g of this naturally and over time, we should be able to tolerate 20g - 30g at time for a maxiumum of 60g - 100g/day!

http://xylitol.org/

http://www.gtcnutrit...Test/index2.htm
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#3 blackbirdbeatle

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Posted 02 February 2005 - 10:11 PM

Cahsews are also very very potent against gram positive bacteria, thigns like dental abscess(sp?), leprosy, and the acne bacteria are destroyed when taking this(completely wiped out). Just something I though I would add. I believe the amount was 2oz. each day for 4 days. Don't take anyting for a few days and repeat.



#4 Darklord

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Posted 03 February 2005 - 04:11 AM

Thanks alot for that sweetjade smile.gif.
Blackbird, Really? So by eating 4oz. a day of cahsew nuts will kill of the acne bacteria from the body? eusa_think.gif Interesting.

Thanks alot,
Tom
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#5 SweetJade1980

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Posted 03 February 2005 - 09:26 AM

For those struggling to get rid of that last 10% - 20% acne, it may very well be due to the types of sugar (or lack of fiber from vegetables and whole fruits, etc) that you are consuming. So here's something that may help you figure it out:


Additional "Natural" Sugar/Sweetener Options


Best Choice
Xylitol - most well tolerated (only a 2 week adjustment period) and offers additional benefits that the other sugar alcohols (maltitol, sorbitol, etc) do not.

Herbal Sweetners - Stevia and there's another but they have this weird aftertaste.


Hopefuls
Brown Rice Syrup - metabolizes steadily, only 11g/tbsp carbs. Can be made from Barley (???) for those of us avoiding Gluten so read labels

Date Sugar - metabolizes slower than sugar, has lots of fiber and only 9g of carbs/tbsp.

Most Whole Fruits / Dried Fruits - due to fiber content

Blended Whole Fruit Shakes - due to fiber content



Glucose Variations (may develop tiny sugar pimples or cysts)
Evaporated Cane Sugar (Sucanat)
Evaporated Cane Juice (Rapadura)
Beet Sugar (sucrose)
Brown Sugar
Table Sugar (cane sugar/sucrose)
Glucose
Honey (?)
Organice Sodas (sweetened with one of the above)


In-Betweeners (may develop certain types of acne due to higher fructose)
Fruit Juice Sweeteners
Fruit Juice Concentrates
100% Fruit Juice (lacking fiber content)
Fruitsource


Avoids - Fructose Variations (may develop cysts & more likely to convert into fat):
Non-100% Juice or Sodas
Fruitrim
Fructose
Corn Syrup
High Fructose Corn Syrup
Agave Nectar
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#6 cjb

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Posted 03 February 2005 - 07:19 PM

Sweetjade,
Have you done any baking with xylitol? Your post prompted me to read more about it. I love baking, and especially the challenge of making yummy dairy/sugar free desserts. I usually use brown rice syrup, but I would love to try this. On some website that is selling it, they say it can simply be used in place of sugar in equal amounts. Have you found that to be true?
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#7 SweetJade1980

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Posted 06 February 2005 - 01:16 PM

QUOTE(cjb @ Feb 3 2005, 06:19 PM)
Sweetjade,
Have you done any baking with xylitol?  Your post prompted me to read more about it.  I love baking, and especially the challenge of making yummy dairy/sugar free desserts.  I usually use brown rice syrup, but I would love to try this.  On some website that is selling it, they say it can simply be used in place of sugar in equal amounts.  Have you found that to be true?

View Post



Cjb,
How is the brown rice syrup working for you? This is an interesting one and I've consumed it in some products but I'm not certain what my response was to it. Anyway, I've used xylitol in teas, coffees, & unsweetened flavorings for drinks on occasion. I've used it to sweeten my rice or buckwheat warm cereals and used it in baking some GF muffins from a mix. Turns out though, I really didn't need to add it to the mix as it ended up being sweet enough...oops.

Today I'm going to try and bake something from scratch using Buckwheat Farinetta flour. We just got a Kitchen Aid mixer and mom wants to try it out but wants to use something that I'll be able to eat as well =) Now all I have to do is find a recipe... Oh yeah, its 99% as sweet as sugar so you can pretty much substitute it one for one. I found that I was using 2 - 3 tsp when sweetening my coffee or tea (dependin on my sweet tooth at the time) which is usually the amount of sugar my mom takes in her tea (2tsps).

Question, what do you use for "milk" or creamy flavorings when baking?

Bye for now
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#8 SweetJade1980

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Posted 06 February 2005 - 01:18 PM

Here's a list of flours and underneath is a check mark or an X to indicate whether they are gluten free or wheat free:

http://www.wheat-fre...free-flour.html
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#9 cjb

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Posted 06 February 2005 - 02:25 PM

Sweetjade,
If you mean how is brown rice syrup working for me in regards to my acne? I couldn't say. I was a sugar avoider even before I got acne, although I did use things like maple syrup. I like brown rice syrup because it is nice and mellow, not too sweet. All it is is cooked brown rice that they have evaportated most of the water out of, which leaves the syrup, so it is a whole food. I know it's popular in macrobiotics.

As for milk/creamy stuff for baking, it really depends on the recipe. Sometimes soymilk (Westsoy makes an unsweetened one that is just soybeans and water), sometimes silken tofu. You can make a great "cheesecake" with silken tofu. Also, if you want a "buttermilk" sub, you can add a little lemon juice to soymilk. (not sure if you avoid soy?) Sometimes I use tahini in cookies. For "butter," again, it depends on the recipe, either canola or safflower oil or Earth Balance non-hydrogenated margarine.

Haha, I like the part about your mom wanting to make something you can eat. My mom has become a fabulous vegan chef while trying to cater to my pickiness.

Carrie
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#10 SweetJade1980

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Posted 07 February 2005 - 12:00 AM

Carrie,
Yeah I figured you were probably using soy. I actually came across a vegan cheesecake site unfortunately they aren't glutenfree but that's how they make their cheesecake formulas. I don't have a problem with it, especially if I could get a good tasting enough cheesecake from it. Unfortunately, no buckwheat cake for me today...buckwheat is too strong to use alone and I must mix with arrowroot, rice, or some other flour.

What I've been using has been 100% juice for anything that calls for milk when baking, smart balance margarine (gotta check out earth naturals) and applesauce isntead of oil. I've also managed to find pure vanilla extract made without alcohols or sweetners! So now I've just gotta find something to bake =)

Thanks
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#11 SweetJade1980

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Posted 07 February 2005 - 12:09 AM

OK, so I found a website that gave me more clarification as to why brown rice syrup would be "better" than corn syrup....it's a complex carbohydrate sweetener! Why didn't I think of THAT one??? ;-)

QUOTE
Sweeteners

I have a great concern about the overuse of refined sugar, corn syrup, and similar highly refined simple carbohydrate sweeteners. Over consumption of refined sugar crowds out an appetite for wholesome and nourishing foods. This has led to serious malnutrition in a nation of obesity. Refined sugars flood the bloodstream with instant and short-lived “energy�, which then plummets to low, fatiguing levels of blood sugar. The skyrocketing levels of Type II Diabetes are blamed on our huge consumption of simple sugars. And finally, dental caries barely exists in societies where the only sugars consumed are “gifts from nature�, such as honey and raw sugarcane stalks. The average American consumes 139 lbs of refined sugar every year. That is more than two pounds per week. Most of us started off with mother’s milk, which is very sweet…which helps to explain the “sweet tooth� most of us seem to have. As long as we pay attention to quality and quantity, having a yearning for sweet is not problematic.

Sweeteners/sugars are either simple carbohydrates or complex carbohydrates. Simple carbs (the more refined sugars which are also nutrient poor) are quickly absorbed into the bloodstream, causing the pancreas to crank out insulin to whisk away the excess, resulting very quickly in low blood sugar/fatigue. I prefer sweetening with complex carbs (such as barley malt and brown rice syrup) which are absorbed into the bloodstream at a slower more moderate pace. Sustained energy levels and nourishment are the result of complex carb consumption. If I could eradicate one item from the American diet, it would be artificial sweeteners. They are devoid of nutrients, falsely promise weight loss, and are a concoction of chemicals that the body is not designed to digest.

• Stevia - Stevia is a wonderful addition to the American diet. Stevia rebaudiana originates from Paraguay, has no calories, is an excellent alternative for diabetics and others who have blood sugar irregularities because it does not affect blood sugar levels at all, and does not promote dental caries.

• Honey - Honey is a simple carb, with a few more nutrients that refined sugar, and should be used sparingly. Some people with allergies find benefit from eating local honey which contains small amounts of local pollen.

• Molasses - Black strap molasses is rich in minerals, especially iron and calcium. It has a deliciously bitter taste to it, but because of its very strong flavor, is not used as a sweetening agent in many recipes. It is great drizzled in oatmeal. I take a tablespoon of blackstrap molasses with a few sunflower seeds every morning for an iron boost.

• maple syrup - Maple syrup is a simple carb…so it has an immediate effect on the blood sugar levels. It should be consumed sparingly and organically, to avoid the contamination of formaldehyde which is used in the extraction process.

• Brown rice syrup - Brown rice syrup is a complex carb, and is slowly absorbed in the bloodstream. It has a butterscotch-type flavor and is an excellent sweetener in baked goods. It is an excellent alternative to refined sugar.

• Amasake - Amasake is a thick, almost creamy pudding liquid made from sweet rice and koji, the fermenting catalyst in Japanese foods such as miso, sake, soy sauce, etc. The carbohydrate/sugar is more complex than honey, sugar or maple syrup. Because it is pre-digested, it is a great source of energy since it doesn’t require energy to digest, and it is nutrient dense. …a great athletic performance boost.

• Barley rice syrup - Barley malt syrup is also a more complex carbohydrate for sustained blood sugar levels. It has a gentle, light, sweetness and is a lovely substitute for corn syrup in pecan pie or drizzled on pancakes instead of maple syrup [NOT Gluten Free].

• Date sugar - Date sugar, if consumed in excess, will affect the blood sugar levels as white sugar. However, it is unrefined (made purely from dehydrated dates), and is nourishing. It is used primarily as a topping for breakfast cereals, atop baked goods after baking, and sprinkled on yoghurt, etc.

• Agave nectar - I have not had the pleasure to taste agave nectar, but I have heard that it has a very pleasant and sweet flavor. Native American Indians have used agave in various forms medicinally and the nectar is high in calcium. It would be an excellent sweetener.

• FruitSource - This sweetener is made with grape juice concentrate and brown rice syrup. It is a better choice than refined white sugar, but must be used in moderation.

Individual palates are the determining factor with baking and sweetening drinks. Generally speaking with regard to baking, liquid sweeteners replacing dry sweeteners necessitate addition of more flour in the recipe. Stevia is excellent for sweetening coffee and tea, as it does not overpower the subtle flavors of tea or impose on the flavor of the coffee and can also be used in baking.

Diabetics, of necessity, should introduce complex carbohydrates and other wholesome foods heavily into their daily diets…and eliminate simple carbohydrates. This is easily said, I know. But it can be successful, taken one step at a time, slowly decreasing amounts of sweets, until the palate truly enjoys the tastes of wholesome foods. At that point, a piece of whole grain bread is deliciously sweet with nothing added. Of the sweeteners listed, stevia is by far the best for diabetics, but any of the other complex carb sweeteners (barley malt syrup, brown rice syrup) could be used in moderation.

We would ALL benefit from using the more natural, “close to nature� sweeteners in moderation.

Artificial sweeteners should never be used by anyone. There is a political controversy regarding stevia. The sugar industry would be adversely affected by the introduction of stevia as a food. It is a superior and healthful alternative to refined white sugar and would most likely seriously challenge the refined sugar industry. As a result of this controversy, stevia can only be termed a food supplement, not a sweetener


http://64.233.167.104/search?q=cache:
exCHzeKjFYYJ:www.tranceformation.com/PIMTalk2004+brown+rice+syrup+vs+corn+syrup&hl=en&start=10



Here's another website that covers the difference among sweeteners/sugars: http://www.care2.com...utions/food/317
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#12 cjb

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Posted 07 February 2005 - 06:10 PM

Sweetjade,
So you want to avoid soy? You could probably make a "cheesecake" using pumpkin or winter squash (it would be a pumpkin cheesecake obviously) and a little arrowroot to thicken it up. Some other things that can be used to thicken are tapioca flour and agar. Sometimes, my mom uses hazelnut flour for cheesecake crusts. (not sure which nuts you avoid). Or maybe you could find some gf ginger snaps?
Happy baking!
Oh, I have another idea. Maybe look at some raw food recipes for desserts. Since they aren't baking it, they don't usually have things like flour or egg/dairy in them. Usually no sugar either.
I have some recipes for raw vegan apple pie. It is gf, sugar free but does call for walnuts. Not sure on your nut status. I also have a vegan, gf, sugar free, fudge recipe. Again, that one has nuts - cashews.
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#13 blackbirdbeatle

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Posted 07 February 2005 - 09:41 PM

Holy crap pumpkin cheesecake is the best dessert ever. wub.gif

It's like the pilgrims version of crack.

#14 cjb

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Posted 08 February 2005 - 03:01 PM

QUOTE(blackbirdbeatle @ Feb 7 2005, 08:41 PM)
Holy crap pumpkin cheesecake is the best dessert ever.  wub.gif

It's like the pilgrims version of crack.

View Post



haha, I would have to agree. It's like a combo of my two favorite desserts; pumpkin pie and cheesecake. Although the vegan version has a similar texture to cheesecake, it doens't taste "cream cheesy" unless you use the tofutti vegan cream cheese, but beware, that has partially hydrogenated soybean oil as the first ingredient.
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#15 blackbirdbeatle

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Posted 08 February 2005 - 07:22 PM

No vegan, a cook would chop off your head for that. NO offence to vegans but no matter how good you are at cooking your foods, the equivalent dishes albiet less healthy(In some ways) ones will always taste better. I think vegans just have it in their heads so much that no meat or dairy in dishes tastes better, when deep down they are really in denile and crave a juicy steak or that deliciously fattening cheesecake.

#16 cjb

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Posted 08 February 2005 - 08:55 PM

QUOTE(blackbirdbeatle @ Feb 8 2005, 06:22 PM)
No vegan, a cook would chop off your head for that. NO offence to vegans but no matter how good you are at cooking your foods, the equivalent dishes albiet less healthy(In some ways) ones will always taste better. I think vegans just have it in their heads so much that no meat or dairy in dishes tastes better, when deep down they are really in denile and crave a juicy steak or that deliciously fattening cheesecake.

View Post



Sorry, but you're WRONG. smile.gif My mom couldn't get me to eat meat even as a baby, and dairy is so mucousy it makes me gag.
Tell all that to my carnivorous brothers who always think they want my dad's grilled meat, until they taste what I'm having and eat that instead. Being vegan makes you a better cook because you rely on spices, herbs, and FOOD for flavor instead of just FAT and BLOOD!
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#17 SweetJade1980

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Posted 08 February 2005 - 10:15 PM

QUOTE(cjb @ Feb 8 2005, 07:55 PM)
Sorry, but you're WRONG.  smile.gif  My mom couldn't get me to eat meat even as a baby, and dairy is so mucousy it makes me gag. 
Tell all that to my carnivorous brothers who always think they want my dad's grilled meat, until they taste what I'm having and eat that instead.  Being vegan makes you a better cook because you rely on spices, herbs, and FOOD for flavor instead of just FAT and BLOOD!

View Post




Well, thank you for that highly honest, yet rather unpalatable thought.... Anyhoo, I've found when prepared delciously I could eat vegetales all day ;-) This is why I'm looking around for a good vegan cookbook. If I'm to eat 2 veggies for every 1 fruit or make 2/3 of every meal vegetables I NEED to learn how to choose healthy veggies, cook with spices, etc Any reccommendations?

Thanks
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.

#18 cjb

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Posted 08 February 2005 - 11:17 PM

When I first became vegan, I could only find a few cookbooks. Now it seems like there are more and more all the time. Lorna Sass has some really good ones. She is a pressure cooker goddess, but even if you don't have one, her recipes are great. She'll make you want a pressure cooker though. I used to be afraid of them. Now I don't know how I'd live w/o mine.
-Lorna Sass' Great Vegetarian Cooking Under Pressure
-The New Vegan Cookbook, also by Lorna Sass (no pressure cooker required for that one).
-Vegan Planet by Robin Robertson
-A Celebration of Wellness by Nathalie Cedarquist.
My grandma gave me one called Passionate Vegetarian by Cresent Dragonwagon. That one isn't vegan, but it's HUGE and offers lots of vegan options.
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#19 cjb

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Posted 09 February 2005 - 07:50 PM

Just wanted to add....
www.veganchef.com has some awesome recipes. I've never been disappointed with anything I've made off there.
www.christinacooks.com. I've never made anything off of this website, but a lot of the recipes look great and she uses brown rice syrup in almost all her dessert recipes. Note that she also uses olive oil in dessert recipes.. I would not recommend this, but you could easily sub a more neutral tasting oil.
My regimen:

Eat regularly: a wide variety of vegetables, eggs, meat/fish, cheese, yogurt, butter, fruit, nuts/seeds.

Occasionally eat: beans, squash, potatoes.

Don't eat: sugar, grains, most processed food.

#20 SweetJade1980

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Posted 22 February 2005 - 03:10 PM

QUOTE(cjb @ Feb 9 2005, 06:50 PM)
Just wanted to add....
www.veganchef.com  has some awesome recipes.  I've never been disappointed with anything I've made off there.
www.christinacooks.com.  I've never made anything off of this website, but a lot of the recipes look great and she uses brown rice syrup in almost all her dessert recipes.  Note that she also uses olive oil in dessert recipes..  I would not recommend this, but you could easily sub a more neutral tasting oil.

View Post



Thanks so much for those reccomendations. As soon as I get some splurge money, I think I'm going book shopping. Until then I'll check out those online recipes. I just bought some Potato Starch Flour, Brown Rice flower, & Unsweetned Bakers Cocoa (has non-mik chocolate w/ xylitol last night and it was kinda good) and so hopefully I'll find a recipe that I can use with my Buckwheat flour. Oh and that pumpkin cheesecake sounds devine ;-)
These are not steps, but stages some people progress through when going from conventional to holistic medicine. Stage 2 is how I became 99%+ Clear, eliminated my dysmennorhea, significantly reduced my sebum & pore size, etc & is my predominant method.

Stage 1 (Treatment):
* (Daily) Isocare Skin Control Cleanser, Dream Products Customized Natural Face Lotion & Coppertone Sport Spray Sunscreen (mixed)
* (Sporadically) spot treat w/ anti-inflammatory (neosporin, hydrocortisone, salicylic acid) or a skin lightener (post-inflammatory pigmentation) to treat stubborn cystic/nodular acne that appears due to unknowingly or knowingly ingesting a food/ingredient that breaks me out (I do my best to avoid these foods). If you cover treated area w/ a bandaid, it makes product more effective.

Stage 2 (Prevention): "cheapest" method ~ Since Aug. 2002
* Follow a Gluten-Free, Trans-Fat Free, Dairy-Free and No Added Sugar diet for my Insulin Resistance/Hyperandrogenism (Silent Chronic Inflammatory Syndrome)
* Avoid ALL types of nuts and the Genus Prunus (almonds, plums, peaches, nectarines, apricots, cherries), Bananas, Pineapples, Cottonseed oil, Artificial Sweetners.

Stage 3 (Correction):
* 1/18/08 Ultimate Colon Cleanse (30 day program)

Research:
* Developing functional foods for those with acne & other special needs (assuming there's a defficiency).
* Developing good & "safe" formulas for various hormonal issues for women. Correction stage may resolve this for some.