Subj : Re: Extra Sweet To : Ruth Haffly From : Dave Drum Date : Sun Oct 19 2025 04:16:47 -=> Ruth Haffly wrote to Dave Drum <=- DD> Saccharine is about the only one f the "artificial" sweetners I avoid. DD> And that's only because of its bitter after-taste. Even seeing the DD> published link between saccharie and cancer didn't put me off of it. DD> But thst bitter component sure did. I ran the numbers to get behind DD> the sensationalist lead ins to the "scientific claim" of causing DD> cancer in lab rats. As near as I could figure an average-sized humern DD> bean would have to drink the equivalent of a barrel (55 gallons) of it DD> in a 24 hour period to equal the overdoses fed to the poor lab DD> animals. RH> I remember reading something along those lines years ago. AFAIK, I've RH> never bought anything with saccharine in it but may have unknowingly RH> consumed it when I was younger. I do recall my folks keeping a bottle RH> of the liquified version in their fridge for years, for the occaisional RH> times they drank iced tea. I was introduced to it by my Grandmother. Little teeny-tiny white pills (asbout 2 mg IIEC) and one could oversweeten a quart of iced tea. DD> 8<----- HACK ----->8 DD> Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob DD> the label. That's what I stock. RH> We rarely buy fruit juices, drinking more water than anything else. RH> Some of the water is the flavored, sparkling stuff, with some real RH> fruit juice but a very small amount. We do have a couple jugs each of RH> white grape juice and apple juice left over from our anniversary RH> celebration. We'll probably cut them with plain sparkling water so as RH> not to get a big carb hit. Did that with the fig syrup I made this RH> summer, fig soda tastes pretty good. (G) I do tomato juice and the cranberry juice - which my nephrologist (kidney doc) recommended as being good in several ways for my kidney functions - and lemon juice to add to the water I drink. If I do drink soda it'd as an accompaniment to a meal. Just for drinking, once I'm done with my half- pot of coffee it's water w/lemon for the rest of the day. RH> My mom, when she was diagnosed diabetic, cut out putting sugar on RH> her RH> cereal. She subbed out probably a couple/3 tablespoons of RH> raisins RH> instead, probably more carbs than the sugar she used to RH> put RH> on. I tried RH> to suggest some better subs for things but she RH> resisted RH> change. RH> Probably some of that was dementia starting to kick in but RH> she was RH> diagnosed diabeticc several years before that. Don't know RH> what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just RH> had her on RH> metformin. DD> Another thing that I do routinely is to use honey as a sweetner. DD> Especially in tea - hot or iced. It even makes the oil of bergamot in DD> Earl Gray tea almost palatable. Bv)= RH> We use that, sorgum and molasses. Any sugar I buy is brown, powdered, RH> raw or turbinado; main use of the latter two is in making jam or RH> preserves (which I eat very little of). Not even on your PB&J sandwiches? DD> Title: Apple Rice Pudding DD> Categories: Diabetic, Desserts, Rice, Fruits DD> Yield: 6 Servings RH> Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend RH> (put out by Lundberg). The brown would work the best all around of the RH> 3, jasmine and blend is for when I cook Asian or just want a different RH> side. My default rice is bassmati (or Texmati). No special reason for it - just fell into its use after buting a BIG (30#) bag at a Big Lots store. Realised when I got it home that's a LOT of rice. Especially for a single guy cooking mostly for himself. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Dave's Stuffed Pepper Soup Categories: Beef, Vegetables, Rice, Herbs Yield: 6 Servings 1 lb Coarse ground chuck 2 lg (to 4) bell peppers; any - colour, cored, chopped 1 c Fine diced onion 29 oz (2 cans) Red Gold Petite - diced tomatoes (w/chilies - or plain) 15 oz Can Red Gold tomato sauce 14 oz Can Beef broth 1/4 ts Dried thyme 1/4 ts Dried sage Salt & pepper 1 c White or Basmati rice In a large stock pot brown ground meat. Add pepper and onion. Cook until onions are translucent, not letting them brown. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve. Uncle Dirty Dave's Kitchen MMMMM An aside about the tomatoes used in this recipe. I have "called out" thr Red Gold brand .... mostly because they are simply the best tasting and highest quality "supermarket" tomatoes I have ever experienced. Including the hoity-toity "organic" and/or specialiry brands like Muir Glen or Annies. https://www.redgoldtomatoes.com/ They're a family owned/run company not yet ruined by the bean counters. They also have two other labels - Red Pack which is their food service label and Tuttorosso "the best-selling Italian inspired canned tomatoes in the United States." .... Uncle Ben's Preverted Rice in the new LEATHER BOX!!!! --- MultiMail/Win v0.52 * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700) .