Day 4 isn't any better than days 1-3
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| Sat, 03-06-2004 - 8:48pm |
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.

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 :)
Waiting on your questions to be answered because I am curious also!
Have a great Sunday!
Teresa