Day 4 isn't any better than days 1-3

Avatar for karynora
iVillage Member
Registered: 03-26-2003
Day 4 isn't any better than days 1-3
4
Sat, 03-06-2004 - 8:48pm
It's so hard for me not to eat all those horrible foods. THEY ARE EVERYWHERE. I DREAM ABOUT THEM. I almost cried at the grocery store yesterday.

My one thing that I am keeping in my head is that when I'm done with Phase I, I can have a chocolate covered strawberry. They are my weakness!! Fortunately, I already use semisweet chocolate, and I don't add cream so that should make them even better.

I do have some questions.

I know that bleached white sugar isn't good. But what about brown sugar, or Sugar in the Raw? I know that Splenda is the recommended sugar substitute, but can I use brown or Sugar in the Raw? This is definitely a Phase II question, I know I can't have any of it now. My MIL makes a wonderful dessert that's a meringue shell with whipped cream (I know to substitute it with the blue reddiwhip) and strawberries and blueberries, and I'm looking forward to being able to make it.

Back to a Phase I question, sugarfree Jello. I made some as a treat for later, but then I got to thinking...can we really eat that? I mean, I thought the purpose of having ONLY meat and veggies and milk was to stabilize our blood sugar. Won't sugarfree jello still cause a spike in blood sugar? Cause, I mean, there's still something in it to jump up, isn't there?

Coffee drinks: I have always had skinny, decaf coffee drinks. I'm fine to substitute a sugar-free syrup for what I have had before. Is there anything I can add to it myself for a caffe mocha? I usually have a dilletante, but I don't know if that's considered dark chocolate or not (it's definitely not milk chocolate). Is there a sugar-free chocolate syrup from Hershey's or something that I can bring along and add to my own drink? Or does anyone know if dilletante is ok?

Thanks for answering my questions all along, and I really appreciate all your support in dealing with the beginning.

iVillage Member
Registered: 03-19-2003
Sat, 03-06-2004 - 9:05pm

I know that bleached white sugar isn't good. But what about brown sugar, or Sugar in the Raw? I know that Splenda is the recommended sugar substitute, but can I use brown or Sugar in the Raw? This is definitely a Phase II question, I know I can't have any of it now. My MIL makes a wonderful dessert that's a meringue shell with whipped cream (I know to substitute it with the blue reddiwhip) and strawberries and blueberries, and I'm looking forward to being able to make it.

Brown sugar and sugar in the raw are really no different than the white stuff (sorry).

Susan :)

 

iVillage Member
Registered: 07-23-2003
Sun, 03-07-2004 - 11:51am
I don't know - but, I cannot wait to hear the response on the coffee question. I was thinking (because I am so use to cafe mochas) of taking coffee, adding fat free half and half, a little splenda and some cocoa powder and trying that. Maybe a small tbs. of whipping cream to mix in for flavor...my treat for the day. I only drink one cup of coffee a day. I am just not sure if this is acceptable so I have not done it yet.

Waiting on your questions to be answered because I am curious also!

Have a great Sunday!

Teresa

iVillage Member
Registered: 10-01-2003
Sun, 03-07-2004 - 6:21pm
I don't know if this helps

       

iVillage Member
Registered: 07-29-2002
Sun, 03-07-2004 - 6:28pm
Oh yes!