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  • Tampa
  • May 15, 2004
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by LarryMarg  Yesterday

Hi, I read it every day, but only comment if I think I have something worth posting.

by LarryMarg  Feb 24, 2015


by MadFueler  Feb 22, 2015

s/b "as opposed to spreading..."

by MadFueler  Feb 22, 2015

As it it, I prefer to focus on a few things as oppose to spread myself thin over many - but who knows, maybe someday...

by MadFueler  Feb 22, 2015

Thanks - I don't think I have time or space for Google Groups in my life at the moment, so I'll just follow these developments whenever I happen to see them being discussed.

by goldieolds  Feb 21, 2015

Yes, it's over 90%, maybe over 95%. I don't remember the number, but either way it's very high. If you're interested, I can get you some links w/ more info.

by goldieolds  Feb 21, 2015

Also, re sugar: I try to use as many things as possible as close to their natural, whole state as possible. I've had pieces of sugar cane, where you could just chew on it and suck out the sweet nectar. I don't know if you can do that with sugar beets.

by goldieolds  Feb 21, 2015

Thanks. For me, GMOs are a BIG concern. I avoid whenever possible, and beet sugar is almost all GMO. I do not cook with refined white sugar, but un- or minimally processed cane sugar (turbinado, sucanat, etc), and try to limit the items I purchase to those with cane sugar. Thankfully my "beloved" Endangered Species 88% cacao bars are now sweetened w/ cane, not beets. I stopped buying them for a while b/c of this. I would like to know if there is a rule of thumb for substituting honey (or, I assume agave syrup) for sugar.

by goldieolds  Feb 21, 2015

Saw mention re caring for your mom. I did it for 5 years, & you have my empathy. I wasn't working, but had my own physical issues. Most stressful time of my life. Do what you can to alleviate that stress. Try meditating, if you can. Or . . . whatever works for you.

by goldieolds  Feb 21, 2015

Hi TxJeans. I saw your post to CH & wonder if sib has any knowledge on adapting recipes for gluten free? I have a bunch of alternative flours, but don't really know what to do with them. I also like to substitute healthier sweeteners for sugar. Know there are allowances that need to be made re: liquid vs dry, but don't know how. Also want to substitute coconut oil for butter, but wonder if the amt. needs to be adjusted due to it sometimes being liquid.

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