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  #31   ^
Old Sun, Jan-14-07, 16:40
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,495
 
Plan: Retrying
Stats: 239.2/150.6/120 Female 5'2"
BF:
Progress: 74%
Location: Wyoming
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"I used Lundberg's brown rice syrup"

Brown rice syrup is sugar.
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  #32   ^
Old Mon, Jan-15-07, 00:53
IslandGirl's Avatar
IslandGirl IslandGirl is offline
Registered Member
Posts: 4,909
 
Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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ladybelle, cartersg1 deals with a whole lot of intolerances and allergies in her cooking; from past readings, I'm pretty sure she knows the brown rice syrup contains sugars and is fairly high carb, and that she meant refined white cane sugar (sucrose); note the awareness of the carb count of 36...

way too high for me, too, but each has a different need...
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  #33   ^
Old Mon, Jan-15-07, 09:26
cartersg1's Avatar
cartersg1 cartersg1 is offline
Senior Member
Posts: 468
 
Plan: LC combo
Stats: 223/211/150 Female 5ft.4in.
BF:
Progress: 16%
Location: NE OH
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I should have clarified - I cannot have refined white sugar - anything manufactured from sugar CANE. Thanks, Island Girl!

I had no adverse reactions to brown rice syrup (hangover effect, headaches, etc). The carb count is high but again, I did not eat more than two cookies a day and factored in that amount of carbs for the day. Besides, over the Christmas break, my goal was to maintain (which I did) rather than attempt to lose weight with all of the parties and insanity of the season.

I make gingerbread cookies once a year. Along with sugar cookies (and mind you, several batches for me, my family, the church food bank AND parties), I spend a great deal of time in the kitchen. Usually over the course of three or four days, I make dozens of cookies. Gingerbread is not labor intenstive to make but it needs to be rolled out, cut and baked, frosted, decorated and stored. So I save such treats to keep them special and factor them into the carb mix. Cheers!
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