for some reason that link said cannot find matching document....

IDK, it works for me.

Janet, it worked for me. Just an fyi, this is the website Hill referred to us about cinnamon. Good information.

http://www.nutritionalwellness.com/...heller.php

Thanks Karen! I did't think to post the actual address in hill's post. :-)

Sue, I didn't read the links that you supplied, but I did a search of my own.

I was looking specifically for the study that I had seen on it. I didn't find it, but I did find other studies that are in support of cinnamon. So, I officially retract my stand on cinnnamon.

Out of respect for the integrity of this thread, I will not be deleting my post.

BTW, cinnamon is one of my favorite and most commonly used seasonings. Regardless of the fact that cinnamon may or may not have an effect on glucose/insulin, I think it is a very enjoyable seasoning to add to food!

thanks for putting the pics up, one picture's worth a thousand words! Those meals look good.

You're welcome janet! Glad you like them. I'm going to be adding some more soon.

Here's a tip about ground turkey and a few turkey burger ideas.


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Turkey Burgers


You can get ground turkey almost fat free in some stores (ground turkey breast). I usually try to buy that, when available, to cut back on the amount of animal fat found in the typical ground turkey. Before forming it into burgers I add one block of light olive oil per block of protein, and also other ingredients depending on the flavor I want. Here are some of our favorite additions. For Tex-Mex flavor I add the light olive oil, a spicy salsa, onion, garlic, and chili powder. For a good all purpose burger, I add the oil, Worcestershire sauce, a couple good pinches of shredded low fat cheddar cheese per burger, onion powder and garlic powder. Another quick and easy good one is to add the oil, a generous amount of chop house seasoning, and some salt and pepper.


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Sue,
This chocolate Tofu sounds pretty good. I am going to make it later for a sweet treat tonight. I am a huge ice cream lover, so mabe this will be a good replacement. I am not too familiar with cooking with Tofu. Could I use Soft tofu to make it creamier? I have both at home.
Do you have any other good Tofu recipes with Extra firm or Soft?
Thanks<img src='desktopmodules/ntforums/images/emoticons/smile.gif' height='20' width='20' border='0' title='Smile' align='absmiddle'>

Kristen19, if you use soft tofu, I think that the protein to carb ratio changes. I am not sure, don't have a label. But, if you have both, just take a peek at both labels and compare.

Hi Kristen19!

I don't use soft tofu becasue the ones I find usually have a higer carb count. This recipe is very creamy using either firm or extra firm tofu. The way to get blended tofu silky smooth is to process it in a food processor for much longer than you'd usually process a food. The longer you process it, the silkier smooth it becomes.

A tip about this recipe, it's not sweet, nor is it like ice cream. For an ice cream-like snack, try the Brownie Batter Smoothie recipe in this thread.

Hi Kristen19!

I don't use soft tofu because some of it has a higer carb count. This recipe is very smooth and creamy using either firm or extra firm tofu. The way to get blended tofu silky smooth is to process it in a food processor for much longer than you'd usually process a food. The longer you process it, the silkier smooth it becomes. Adjust the consistency further to your liking with a little bit of water.

A tip about this recipe, it's not sweet, nor is it like ice cream. For an ice cream-like snack, try the Brownie Batter Smoothie recipe in this thread.

Has anyone used 100% pumpkin puree in their muffin recipes?? I love pumpkin and I was going to try it in place of some of the apple sauce in the applespice muffin recipe. The fiber to carb ratio is 9gcarb to 5gfiber per 1/2 cup which i thought was good.
Any advice???

Note that pumpkin is might be unfavorable carb (I'm not sure on that) that you'll be substituting for favorable carb (applesauce).

Thank you, I could not find pumpkin in the block list so I wasn't sure. I am surprised it is unfavorable because it is such a healthy food, with so much fiber. I guess it is in the way that the body metabolizes it, that is unhealthy.
Thank you for the tofu advice as well. For some reason the package I had of the soft tofu (vs. the firm) had the same carbs. the protien was only a gram difference and the fat was also the same. I guess it depends on the brand used. <img src='desktopmodules/ntforums/images/emoticons/smile.gif' height='20' width='20' border='0' title='Smile' align='absmiddle'>

Kristen19,

Yep, the pumpkin is unfavorable, but just remember that you can use unfavorable carb-in moderation. I agree, though, that pumpkin is a really good source of fiber and vitamins!

I just checked the glycemic load, and it really isn't all that high. I wonder what it is that makes pumpkin so unfavorable?

You're welcome Kristin19! I assume pumpkin to be a carb to use in moderation (less favorable) because it's in the winter squash family. On the other hand, spaghetti squash is a hard squash that's similar to winter squashes yet it's Zone friendly, so pumpkin might be also. Regardless, if it's only 1 block spread 12 -16 blocks, it's not going to have great impact.

Something of note, that I have been working on these past few days...

We have had some discussion in these forums on "favorable" vs. "unfavorable", why is it that some things are unfavorable when it just doesn't make sense. Karen and I were working on the bean issue a few weeks ago.

Anyway, I had a few exchanges of email from the Zone Support staff (this was regarding the bean discussion). I basically found out that the basis for the ratings of carbohydrates is based on Sear's work from 1995. Now, obviously there has been some changes made to the block list over the years, but for the most part, things are based on very old data.

She had said that some sources, such as data from Mendosa and from the site that I like to use, are pretty reliable sources for determining glycemic load. When I had asked what the source was that Sears used in 1995 (I was expecting her to cite some source from the bibliography in "Enter the Zone"), she stated that Sears could not remember exactly where this information came from! Now, I don't know if she said this because they prefer not to release the reference, or if it is true that he doesn't remember where it came from.

Anyway, the point is that perhaps some foods are in need of further study and updates need to be made?

I agree with Sue, if you are only using one block's worth, then it really isn't that much to be worrying about. Truthfully, I would be more worried about the rest of it, mainly the oat flour being used for the majority of the carb.

Hi CC, I was wondering that when you look for the Glycemic load what is the minimun in other to know if a certain food (carb) is unfav such as the pumpkin example?

Sue those new pictures of you recipies look yumiiiiii!!!!

It is usually a GL of 10 or less. Depends on the website that you are using, but I generally use www.nutritiondata.com.

One cup of pumpkin from a can has an estimated GL of 6.

Ah that's the same website that I always use! Thanks!!!!!!!

So for example, I looked grees peas, I found them roasted and taste great so I bought them for snack but when I looked them on the zone list and they are under unfav carbs eventhough their GI is 9 (for a cup). What do you think about this?

I think that might be a bit high for a GL, considering that you would probably want to eat more than 1 cup of peas for your carbs in a meal.

But how about for a snack 1/2c? Would you say is ok?