|Posted on Saturday, October 22, 2005 - 10:26 am: || |
Here in Florida we are getting ready for Wilma-last year we had no power/water for 23 days- our two banyan trees took out the wells-going hurricane shopping with no MSG/sugar has been creative because you cannot keep anything that needs to be in the fridge! So far peanut butter(peanuts&salt) sardines (thank you Jack) jelly St. Dalfour from France, Walkers cookies, Gouda Cheese from Holland-made with rennett, fruits-pumpkin seeds, tomato Juice Any other ideas would be greatly appreciated!!! I can eat black olives in a can. Went to 2 health food stores and the canned stuff is full of maltodextrin!!!
|Posted on Saturday, October 22, 2005 - 5:21 pm: || |
Almonds or other nuts that you can tolerate, coconut milk that is additive free, Rice Dream plain rice milk, Tree of Life canned tuna, most smoked oysters, Ak-Mak crackers, Trader Joe's mango salsa and Santitos original yellow corn chips and canned black beans (mix salsa and beans for a heartier dip. Some refried beans in the can are safe. Organic blue corn chips without additives, organic unsalted popped corn, Kashi organic harvest cinnamon shredded wheat cereal...sweetened (it's new). They make a cereal with dry strawberries and raspberries that you may be able to tolerate. Remember, our tolerance levels all vary.
|Posted on Sunday, October 23, 2005 - 8:56 am: || |
thanks a bunch really appreciate it!!!
|Posted on Monday, November 07, 2005 - 5:44 pm: || |
Re: jelly St. Dalfour from France -
it has gelling agent fruit pectin.
Is this an ok ingredient?
I would love to find a jelly that is ok.
I don't have time and energy right now to
make my own.
|Posted on Tuesday, November 08, 2005 - 3:54 am: || |
Dear Anonymous- I personally use Peach Jelly St Dalfour from France and have never reacted to it-
I DO react to the smuckers "all natural no added sugar" and just about every other brand even from most "health food stores"
I eat peanut butter and jelly as a fill in
a couple times a day between real meals. Have only tried peach because it has the lowest sugar.
|Posted on Tuesday, November 08, 2005 - 5:01 pm: || |
|Posted on Wednesday, November 09, 2005 - 11:32 am: || |
The gelling agent in the French jam may be just that....pure pectin from dehyrated green apples and other high pectin produce. In this country when you use a gelling agent, it contains fillers high in free glutamate like dextrose and corn starch.
|Posted on Wednesday, November 09, 2005 - 4:12 pm: || |
You guys are so helpful! Thank you.
|Posted on Friday, July 07, 2006 - 3:28 pm: || |
Ich can mich an dich uberhaupt nicht errinern.mwv