 |
| Author | Post |
|---|
PaulT
Member
| Joined: | Fri Feb 25th, 2005 |
| Location: | Sydney, Australia |
| Posts: | 290 |
| Status: |
Offline
|
|
Posted: Mon Aug 25th, 2008 03:50 |
|
Julia WARNING TO ALL MY FELLOW MARMITE-LOVERS:
 VEGEMITE ALSO CONTAINS FOLIC ACID
Just found some in Sainsbury's - they must have started adding it since Barbski reported.
As far as I remember Vegemite has always had folic acid . . . . There is a quote from Trevor at MP.com
"The key is that the amount of [highlight= #ffff88]Vegemite you use is so very small. You don't spread it like peanut butter I can't say I ever recall having had trouble with Vegemite when I was ill, and these days I occasionally use it as a nice low-cal spread to flavor my low-carb tortillas, "
So I guess it's a matter of moderation . . . . and not eating Vegemite by the desert spoon ( - yucch! - extremely bad thought!!)
Paul
____________________
Sarcoid diag 1/05 - Cough, fatigue, Feb 07 125D=59.6, Oct 07 25D=12, May 08 25D=7.5 avoid light/D, Noirs, covering up, Zinc Oxide on exposed skin.
|
k
Member
| Joined: | Fri Aug 10th, 2007 |
| Location: | Australia |
| Posts: | 120 |
| Status: |
Offline
|
|
Posted: Mon Aug 25th, 2008 08:35 |
|
Seasonings/flavourings for savoury food / main meals?
Thank you for this wonderful thread. (Though I don't eat any fruit at all because of the sugar content so those recipes don't help me). I'm particularly interested in what people use for food flavourings.
Pre-MP I used to eat a lot of Japanese food... but the bases of most Japanese food are miso (from soy), soy and sugar. So that is out.
Much other Thai and Asian food recipes seem to involve oyster sauce or fish sauce. (Pre MP and pre-fructose problems, used to make red and green Thai curries quite a bit).
I discovered a couple of good Indian recipes lately... but then re-discovered on the website that tumeric and curry are out, both of which seem to be in quite a few Indian recipes and/or vegetarian recipes that I have.
I occasionally make a lamb roast with garlic and rosemary, though we're not supposed to have rosemary very often. And I was enjoying some mustard with my roasts until I just re-discovered about curcumin (which is in mustard).
I can't eat onion because of problems digesting fructose.
After all the peanut butter and nuts that I eat, I just can't face satay sauce at dinner!
I rely a lot on: garlic, ginger, salt and pepper. But after a year on MP, I'm really hankering for some other flavours! Any suggestions very welcome!
k
____________________
ME/CFS severe menorrhagia & dysmenorrhoea anxiety depression paxil hydralazine Ph1Oct07 25D50Jul07 25D23Oct07 25D13Jan08 NoIRs cover-up low lux home lite exp r/t to work Ph2Feb08
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Mon Aug 25th, 2008 14:56 |
|
| I use curry and rosemary. I think we're looking for moderation in use of potentially offending spices unless you have a specific problem with a spice. What's important is that we get good nutrition and if not spicing makes food unappetizing, then we are defeating that goal. Claire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
prugg21
Health Professional
|
Posted: Mon Aug 25th, 2008 20:57 |
|
I use a marinade of just olive oil, garlic, oregano, salt, and maybe a little lemon juice or Robbie's worcestershire sauce to marinate beef or chicken in.
For thai dishes, I use lemongrass, garlic, ginger, coconut milk and agave nectar or you could use a bit of stevia, but coconut milk has got some natural sweetness.
Sometimes I use a teeny bit of green curry paste for extra kick, but it does have some peanut, lime and onion in it which can be a problem for my allergies.
____________________
MCS/CFS/FM,22+yrs,Gerd,migraines,insomnia,avoiding light & D,NoIRS,benicar 3/30/06 40mg Q4-6H,mino,4/18/06,mod/ph2-
10/17/06,probx,estriol, 3/06-25D=27,9/06-25D=26,11/06-25D=21,4/07-25D=22,7/07-25D=19
|
prugg21
Health Professional
|
Posted: Mon Aug 25th, 2008 21:28 |
|
Pretty much everything I eat is organic.
Breakfasts for me are typically:
Toasted Food for Life sprouted english muffin (which don't have any wheat flour or gluten in them unlike Alvarado St. sprouted loaf breads) with earth balance spread, neufchatel cream cheese, or blueberry jam.
Annie's Bunny Love (yes) corn and oat cold cereal with cashew milk I make in blender - a handful of cashews to 1 cup water and a tiny bit of agave nectar.
A smoothie with 1/2 cup each of frozen peaches, strawberries, a small handful of cashews or a couple tablespoons of coconut milk and water.
Sometimes I make muffins using quinoa flour, tapioca flour and almond butter.
Drinks are: passionfruit iced tea, decaff green tea or homemade lemonade with lemon juice and agave nectar.
Lunch is usually:
Sliced turkey and cheese or avocado and lettuce on Alvarado St bread.
Open faced almond butter and jam sandwich on sprouted bread.
Baby herb and butter lettuce salad with radishes, chickpeas or cut up turkey slices and Amy's papaya poppyseed dressing.
Leftovers from previous night's dinner.
Dinners:
We really like turkey tenderloin sliced thin and coated with a mix of garbanzo flour and almond meal + some poultry seasoning herbs, then sauteed in olive or coconut oil for a couple min. per side. Yum.
Then, steamed brocolli, kale, zucchini or green beans.
Also, cooked sweet potatoes can be blended in a blender with butter, nutmeg, cinnamon, or some nuts and a small amount of water for a pudding-like sweet potatoe dish which is really good.
For stir fry dishes I use quinoa or white rice, being allergic to brown rice. Quinoa also makes a great tabouleh with cut up spring onions, tomatoes, and cucumbers with olive oil, salt and lemon juice.
Burritoes or enchiladas with pinto beans, lowfat sour cream, salsa, avocado, lettuce, shredded jack cheese. We use corn, sprouted, spelt or homemade tortillas.
Sometimes I add stir fried onions, peppers or green chili sauce I make.
A couple of other good low carb dishes are:
Steamed cabbage with tomato sauce and sauteed ground beef, onions, garlic and celery with italian herbs.
Ground beef or buffalo with stir fried onion, garlic, red peppers, green beans, cauliflower and italian herbs with feta cheese sprinkled on top.
For snacks (in addition to small bits of 70% dark chocolate!):
Peaches, figs, strawberries, cherries
Homemade oatmeal, almond butter or chocolate chip cookie
Kind nutty delight bars
Couple of handfuls of dry cereal
____________________
MCS/CFS/FM,22+yrs,Gerd,migraines,insomnia,avoiding light & D,NoIRS,benicar 3/30/06 40mg Q4-6H,mino,4/18/06,mod/ph2-
10/17/06,probx,estriol, 3/06-25D=27,9/06-25D=26,11/06-25D=21,4/07-25D=22,7/07-25D=19
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Mon Aug 25th, 2008 21:58 |
|
Pam, I do the sweet potato thing, but a little differently. I mash together sweet potato, sour cream, and some cinnamon. Yum! What a treat!
Thanks for your meal list (even though I live in one unhealthy part of the country and can only dream about some of the things available out west where people take healthy food seriously).
Claire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
Karna
Member
|
Posted: Mon Aug 25th, 2008 22:15 |
|
| Is there info somewhere on the MP site about curcumin(same as turmeric?)? I enjoy plain yellow organic mustard a couple of times per week with my grass fed bison burgers and steak. I did not realize this is a problem food. I would love to have a link to the info so I could read about it.
____________________
CFS/Food allergies,sensitivities Ph1May08 Ph2Oct08 25D8(Apr09) low lux home, limited outings covered up, enzymes
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Mon Aug 25th, 2008 22:28 |
|
k asked:
Seasonings/flavourings for savoury food / main meals?
... I'm particularly interested in what people use for food flavourings.
I'm sorry for the onion reactions, k. They are a pleasure food for me.
I confess to using spices that *most likely* affect the IP/herx... but I'm cautious on two points. 1. Nothing that might get the immune system rev'd up when I am already at peak tolerable symtom-wise (like garlic). 2. Nothing in large quantities or too often.
I think a bit of miso or other fermented soy for flavoring on an occasional basis is probably safe. My opinion is based on quantity and frequency. Not too much. Not too often. As Claire pointed out, we need flavors to stimulate the appetite so we have the strength to get through the MP too.
I would strictly avoid the oyster sauce, fish sauce, and anything that might have been made with a fish stock. The high D levels could hit you between the eyes and will slow down progress on the MP at the same time.
Thai curry paste is something I pull out very infrequently, but sometimes jasmine rice just wouldn't be the same without some coconut milk and curry in the pot when it's cooked.
Hopefully, tumeric and curry can be enjoyed in small amounts infrequently as well. Same for garlic and rosemary. Note that ginger is known as an 'anti-inflammatory' so it also is to be used in moderation, not constantly.
A couple times a week, I used a tablespoon or two of mustard in my gravy/veggie dishes. I know curcumin is another spice to watch, but I haven't tied any increase/decrease in IP to the mustard indulgences--yet. Something to watch for.
Right now, I'm allowing myself foods that may slow IP/herx (like apples), just because I have plenty of that going on right now. I know later on in the protocol I'm going to want to be more strict, just to make sure my immune system isn't hampered cleaning out all the bad pathogens.
If you run out of flavor ideas, how about using temperature as a way to vary your dining experience? Cold soups. Ice chips. Roasted sweet potato slices. Just thinking out loud here.
Hope those thoughts are helpful. 
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
eClaire
Member
| Joined: | Mon Sep 25th, 2006 |
| Location: | Virginia USA |
| Posts: | 1396 |
| Status: |
Offline
|
|
Posted: Sat Aug 30th, 2008 19:20 |
|
Another MPer, Michele MBK, came to lunch at my home the other day and she brought along with her a package of nut and rice crackers by Blue Diamond.
While I know some believe we don't need grains in our diets (and eschew grains) and others are either well enough to make MP compliant grain-based foods or have someone who can for them, others of us want to consume a few grains and need quick and easy food STUFF for that consumption.
(Personally, I factor in two carb foods a day and so crackers--e.g., Carr's wheat with black pepper, flat bread--e.g., Rye Crisp, or bagels--Pepperidge Farm whole wheat or something like 1/2 a sweet potato are a part of what I factor into my daily diet.)
At any rate, these Blue Diamond nut and rice crackers are tasty and would make a nice delivery vehicle for some good cheese. Another food stuff in the pantry to keep boredom at bay.
Claire
Last edited on Sat Aug 30th, 2008 19:22 by eClaire
____________________
42mo on MP; CFS FMS MCS COPD hypermob IBS/GERD osteopor; 125D48 25D<4;
NoIRs during most daylight outings; Ph1.Dec06 * ModPh2.Jun07 * AbxBrk.Mar-May08
* Ph2.Oct-Nov08 * Ph1.Jan09 * Olm.alone.Jun10
|
goobygirl
Member
| Joined: | Tue Jul 24th, 2007 |
| Location: | Illinois USA |
| Posts: | 77 |
| Status: |
Offline
|
|
Posted: Sat Sep 6th, 2008 04:53 |
|
As a vegetarian (that won't eat egg products) I do not know how in the heck I would ever go lo carb. I eat a ton of vegetables and probably two to three pieces of fruit a day, with at least one meal having legumes.
We make our own hummus, baba, tabouli, and guacamole. We make thai dishes and stir fry, and also make indian food.
Since I no longer eat animals (and haven't for seven years, hubby for 31), then my options keep slipping lower and lower with the MP suggestions.
I try to eat organic and as non processed as possible.
For example, this morning I had an english muffin with butter (no vit D listed on the butter package). Made some iced tea from scratch and had that for later. Then made organic pasta spirals (no folic acid or D) and added in tomatoes from my garden, cucumbers, celery, broccoli (organic) organic carrots, organic black beans, and red wine vinegar with olive oil.
This became dinner.
That's basically what I had today.
Other days I would have hummus with pita and tabouli and garlic dip. Might have a separate salad later on. If i feel snacky, I put popcorn in a lunch bag, throw it in the micro for two minutes, and then use mazola silicone free butter spray on top with popcorn toppings.
Or I might have watermelon, an apple with peanut butter, peaches, pears, berries.
I am not very strict about the times I eat or what I eat. As fall gets closer, hubby will be making vegetarian soups and sourdough bread (homemade).
If I took my carbs any lower, there would be nothing left to eat.....
Last edited on Sat Sep 6th, 2008 04:59 by goobygirl
____________________
FM, Hashimoto's thyroiditis, sleep apnea, 125D 18, MP 11/07, Cytomel, Ambien. CPap, NoIRs.
|
k
Member
| Joined: | Fri Aug 10th, 2007 |
| Location: | Australia |
| Posts: | 120 |
| Status: |
Offline
|
|
Posted: Sat Sep 6th, 2008 05:52 |
|
Thank you for all responses.
I follow the Vit-D restrictions and (supplemented) folic acid of the MP diet to the letter. (i.e. extremely strictly)
I also follow the other recommendations of the MP diet as follows... I do not consume any soy, flaxseed, any artificial sweetners except sugar alcohol (I eat a little sugar-free chocolate sweetened with maltitol), tartrazine, coffee (due to chlorogenic acid), cumin and tumeric, MSG. Although occasionally I make a curry using 1 tablespoon of curry powder.
I do not eat any refined sugar at all in any form. The only sugar I get would be lactose in dairy products. I don't eat any fruit (due to the sugar). I only eat low-GI carbohydrates. (I was following this no-sugar and no fruit regime prior to MP due to severe hypoglycemia and problems digesting fructose, so it wasn't an effort to continue it).
Beyond this, whilst I have tried to reduce my carb intake and try not to eat to many (and continued eating only low GI carbs), I have not been able to eliminate them completely. I would also struggle with what to eat if I eliminated them completely.
Similarly, I have not altered my vegetable consumption (chlorogenic acid being in the skins of vegetables - see "Foods to Avoid" on main MP site, and Dr Marshall earlier in this thread) as I don't think I eat them in excessive amounts. I eat them in moderation which is apparently okay.
(Also, I am not a vegetarian / I eat meat)
k
____________________
ME/CFS severe menorrhagia & dysmenorrhoea anxiety depression paxil hydralazine Ph1Oct07 25D50Jul07 25D23Oct07 25D13Jan08 NoIRs cover-up low lux home lite exp r/t to work Ph2Feb08
|
Joyful
Foundation Staff
| Joined: | Sat Jun 9th, 2007 |
| Location: | On Vacation |
| Posts: | 764 |
| Status: |
Offline
|
|
Posted: Sat Sep 6th, 2008 06:02 |
|
Hi again goobygirl.
Low carb really is not the same as 'no carb' and what you are eating sounds pretty good to me.
This is just my thinking, but, the carbs in highly processed foods are the ones that really have the highest glycemic index (GI) and will convert into the sugars we are concerned about. So if you are eating minimally processed foods you are on the right track in my book.
There are more comments earlier in this thread that you might find helpful too.
____________________
MP Stories | Bacteriality | MP Search | MP Knowledge Base
|
goobygirl
Member
| Joined: | Tue Jul 24th, 2007 |
| Location: | Illinois USA |
| Posts: | 77 |
| Status: |
Offline
|
|
Posted: Sat Sep 6th, 2008 23:43 |
|
Thanks Joyful.
One of my favorite vegetarian books is by the Diamonds, called "fit for life." they espouse food combining, which may or may not work. Who knows. But they do have some tasty recipes, one of my favorites being this: (I'm not sure if anything is MP offending, like the BBQ sauce, and of course, check the tortilla)
1 cup broccoli
1/2 cup cauliflower (optional)
2 tablespoons carrot, finely grated
2 tablespoons red cabbage, finely grated
2 tablespoons yellow squash, finely grated
1/4 cup Barbecued Onions (see below) (optional)
1 whole-wheat tortilla, chapati, or pita
1 tablespoon mayonnaise
3 thin slivers dill pickle
1/2 cup lettuce finely shredded
1/2 cup alfalfa sprouts
2 slices avocado (optional)
Dash of sea salt, Spike, or salt-free seasoning (optional)
Prepare the vegetables:
Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage, and squash and mix thoroughly.
Barbecued Onions for Goodwich:
2 teaspoons safflower oil
1 small white onion, sliced
1/2 tablespoon Hain or Robbie's barbecue sauce
Prepare the Barbecued Onions:
In a small skillet, heat oil.Add onion, and saute until it begins to soften. Add barbecue sauce, and continue sauteing,stirring frequently, until onion is thoroughly wilted. Makes enough for 3 or 4 Goodwiches. Leftover Barbecued Onions are delicious in any vegetable soup.
Assemble the Goodwich:
In hot dry skillet, heat tortilla or chapati, turning from one side to the other until soft but not crisp. Place on large sheet of plastic wrap. If using pita, heat in oven for a few minutes to soften it, and cut a sliver from top so pocket opens easily. Combine all other ingredients, mix well, amd stuff into pocket. Spread tortilla with mayonnaise. Add a line of broccoli down center. Crumble cauliflower and place a line of it on broccoli. Add a line of pickle, a line of grated vegetables, a line of Barbecued Onions. Top with lettuce, sprouts, and avocado. Sprinkle with Spike, if desired. Roll tortilla tightly,crepe-style, around vegetables. Wrap tightly in plastic wrap until ready to serve.This Goodwich will keep for 2-3 days in the refrigerator (if you hide it from your friends and family!) Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy sauces. YUM! Serves 1.
____________________
FM, Hashimoto's thyroiditis, sleep apnea, 125D 18, MP 11/07, Cytomel, Ambien. CPap, NoIRs.
|
beeletcher
Member
|
Posted: Sun Sep 7th, 2008 23:27 |
|
Hi Rebeckah,
The food thing has got me down also, but I am slowly trying to decrease my carbs. I have been a Type 1 diabetic for 23 years, so my life has revolved around carbs and having to count them. I use an insulin pump, so I can dial in the carbs and it gives me the correct amount of insulin. But still, I have been brainwashed to eat so many carbs per day. I also have Celiac's disease and can't eat wheat, rye or barley. So I feel left out sometimes and then I over eat. I wish food didn't play such an important part in my life. I am doing okay with the Vit D foods. And I love fat! But I also love veggies so that is a good thing. I don't feel bad enough yet to stop eating so much. Plus I am retired, so the kitchen is too close by. And no exercise! Plus I make everything.
Anyway I support you in your stuggles! I hope you have gained some weight!
Brenda
____________________
sarcoidosis,type 1 diabetes,celiacs,osteopenia,hypothroid,will start mp in sept08
|
goobygirl
Member
| Joined: | Tue Jul 24th, 2007 |
| Location: | Illinois USA |
| Posts: | 77 |
| Status: |
Offline
|
|
Posted: Tue Sep 9th, 2008 05:29 |
|
I noticed the New York Goodwich had mayonnaise, but I never used it. I instead made their recipe for Almondaise, in which you use blanched almonds, water, garlic, olive oil, and lemon to make a "mayonnaise" that just so fantastic.
It's very easy to make and is so delicious we use it on toast, crackers, everything. Believe me, with this recipe, you will not miss the kind with eggs in it.
(Adapted from Fit for Life)
1) Place in blender and grind to fine powder:
1/2 c. blanched almonds
2) Add and blend well:
1/2 c. water
scant 1/4 t. garlic powder
3/4 t. salt or salt free seasoning
3) With blender running on low, slowly add in a thin stream:
1 c. light olive oil
4) After oil is added, pour in:
juice of one lemon
5) Stir in:
1 t. dill weed or herb of choice
Store in refrigerator 7- 10 days.
Optional ingredients:
1 t. nutritional yeast
1/2 t. cider vinegar (at the end with lemon)
Use in place of mayonaise, sour cream or dips. Tastes great with refried beans. Be creative!
____________________
FM, Hashimoto's thyroiditis, sleep apnea, 125D 18, MP 11/07, Cytomel, Ambien. CPap, NoIRs.
|
JanEE
Member
|
Posted: Tue Sep 9th, 2008 06:28 |
|
beeletcher, just in case you would like to try mayonnaise this recipe, and the one for Ranch Dressing, was on the main study site. they do NOT contain any egg yolks. I have not made the dressing, but made the mayonnaise once, using about three whites (tripled the recipe). I was expecting it to be awful, but I could hardly tell the difference between it and regular mayonnaise. I didn't use mayonnaise enough to keep making it, so only made it that once, but I would highly recommend it. I found the boxed egg whites at my regular grocery store too, in the section with eggs and egg substitutes. The price may have gone up a bit. If anyone tries the salad dressing let us know how it is. ----Jan
Homemade mayonnaise
In a food processor, combine 1 egg white + 1 tsp oil, 1 teaspoon dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground white pepper (you may use black already ground pepper), 1 1/2 teaspoons white wine vinegar, Process 5 seconds, then drizzle in a thin, slow stream 1 cup of corn or peanut or canola oil. When all the oil has been added, stop the motor and taste. Add 1 to 2 tablespoons lemon juice (from a real lemon). If too thick, thin with hot water or lemon juice. If too thin, process a little longer. (MAKE SURE YOU BUY PASTURIZED EGG WHITES...WITH NO VIT D ADDED) You are going to eat this without cooking and raw eggs can be dangerous. You can find pure egg whites at Walmart with no Vit D or anything else added to them. (10 whites, pasturized, no additives...$1.98).
................................
Ranch Dressing
Take 1 cup of the above mayonnaise, add 1 cup of Plain Yogurt (no Vit D) and 1 tablespoon of dried parsley and 1 tablespoon of granulated garlic. Let age overnight in the fridge. If it needs to be thinned add a little water at a time and use a whisk to mix. This is great for a dip for veggies and as a salad dressing.Last edited on Tue Sep 9th, 2008 06:30 by JanEE
____________________
CFS, FM hypothyroid 125D69 Ph1 5/05 Armoir thyroid promethazine mag B12 for low blood levels NoIRs limited outings covered Ph2 9/06 Ph3 8/07 25D11
|
beeletcher
Member
|
Posted: Tue Sep 9th, 2008 15:18 |
|
Hi Jan,
Thanks for this. I am looking forward to making the mayo and the ranch dressing.
beeletcher
____________________
sarcoidosis,type 1 diabetes,celiacs,osteopenia,hypothroid,will start mp in sept08
|
Lee
Member
|
Posted: Tue Sep 9th, 2008 19:40 |
|
For us not so domestic and too sick to cook ....Hellmans used to make a light mayo with just egg white .... Lee
____________________
2003 SARC w/COPD
D ratio-2.13 Ph1-2/05 Benicar| 4/05 PH2| 06 Ph3| D25=5.4 2007-TSH-0.09 probiotics/silymarin/sunlight w/noirs
|
magsmom
Member
| Joined: | Thu Aug 7th, 2008 |
| Location: | Oklahoma USA |
| Posts: | 45 |
| Status: |
Offline
|
|
Posted: Sat Sep 13th, 2008 01:22 |
|
| Recently noticed a Hellman's commercial for mayo made w/ olive oil & wonder if it is compatible - have not had a chance to check out the label. Also noticed in store Liquid Egg Whites - sounds like a good conveniece item, unless it is too processed with additives . What is everyone's consensus? Magsmom Last edited on Sat Sep 13th, 2008 01:22 by magsmom
____________________
FM/Fatigue/Lyme/TMJ/Trigeminal Neur/Migraine/Degen Disc Dis/Sciatica/OsteoArth/Myalgias 125D52.2 Ph1Aug08 Benicar NoIRs low light home exp rt work aprx 30min 25D32.4
|
Scarlett
Member
| Joined: | Mon Mar 3rd, 2008 |
| Location: | Ohio USA |
| Posts: | 33 |
| Status: |
Offline
|
|
Posted: Sat Sep 13th, 2008 18:17 |
|
magsmom:
Also saw the commerical for Hellman's w/olive oil and was eager to check it out. Sorry to say it is not MP compliant. Went grocery shopping w/NoIRs and not my reading glasses (brain fog) and could not find any mayo that is MP approved. Sorry!!
Scarlett
____________________
Sarcoidosis, gastric paresis, osteopenia, hypotension, migraines, dry eye,insomnia, transient global amnesia, initial (2/08) 125D48, 25D58, 4/18/08 25D37, MP-3/3/08, PhaseII-3/28/08 Ambien, NoIRS, low lux home & work, lt exp r/t commute
|
Current time is 01:31 | Page:   1 2 3 4 5 6 7   |
|
|
|
|
