Weezl's phase 1- recipe testing and frugalisation- come one, come all!

Murrell

Weezl,
I found what you have been looking for!!
The calcium cornmeal figure is on here:
http://www.ars.usda.gov/SP2UserFiles/Place/12354500/Data/SR22/nutrlist/sr22w301.pdf
138g for 1 cup which is equal to 350mg. No wonder you couldn't find it, as you had had to off worked it out to get that figure!
Sandra
x

weezl74

Allegra wrote: »

Weezl - I would batch-mix all the pizza dough at once, then proceed according to the freezer size. If I was still depending on my two draws under my little fridge, then I'd freeze balls of dough and 4-people portions of sauce separately, then just pull out of the freezer the night before pizza was due again, then roll out and assemble that evening. Now I have a big freezer, too, I'd be happy to freeze finished pizzas. Perhaps give both options in the batch cooking guide, what do you reckon ?

Further batch-cooking thoughts: tomatoey pasta sauce should obviously only be cooked once, and frozen in portions. HowlinWolf - do you think same can be done with your Alfredo sauce, then Shirl just has a quick job of assembling the final dish before bunging it in the oven on the actual night ?

yes please Allegra do definately, and I see from these good thoughts that you are well on the case with planning shirl's big day!

Do you think another one in 2 weeks time is a good idea too?

xxx

ceridwen

phoebe03cat wrote: »

Hi there, does anyone know if you water down full cream milk does that equate with semi-skimmed or does it not have the same amount of vits etc. Thanks for all the advice on here btw. I'm a bit of a lurker at the moment on this thread but am secretly trying some of them while I try to drastically restabilise my budget.

I couldnt give you the "scientific" answer on that one I'm afraid.

On this though - I water down the milk 2:1 from full-fat milk because I figure that in Britain we are charged exactly the same price for our milk - be it full-fat/semi-skimmed or skimmed. <confused smilie> (I dont think this is the case in other countries??? - believe semi-skimmed or skimmed milk is cheaper than full-fat in other countries????).

To me personally - I just take it that if I buy semi-skimmed or skimmed milk at the same price as full-fat - then I am paying for an "inferior" product. Those darn food manufacturers are taking the fat/some of the "goodness" out of MY milk and charging me the darn same price for it <confused smilie> - whilst they go and sell the extracted "fat" elsewhere and make a double whammy worth of profit at my expense:cool::mad:. Hence - I buy full-fat milk in the first place and usually do that dilution.

I havent got the figures in front of me - but, as I recall it, there is less calcium/etc in milk that isnt full-fat - so I tend to figure personally "Oh well - getting plenty of calcium in my diet overall anyway - so its okay to have "dilute" milk - provided I am the one who gets the profit from doing this" IYSWIM.

I'm probably/almost certainly explaining myself extremely badly - but hope you get my drift...which is basically that I think there is probably less "goodness" in semi-skim or skim milk - but at least (if we dilute it ourselves - then WE are the ones profiting from the fact that the milk has been treated that way - rather than those darn food manufacturers).

.....goes off muttering to self "Those food manufacturers would feed us sawdust and charge us through the nose for the privilege if they could get away with it - and blow all the extra costs to the N.H.S. later on.....:mad:"

grandma247

Ceredwin I think there is supposed to be more calcium in skim milk but the body cannot use it the same because calcium needs fat to work.

ceridwen

weezl74 wrote: »

well now you've let us know we shan't let you be secret any more!;)

glad you're joining in, lovely to have you.

sadly yes, watering down the milk will reduce the vits, but will keep the cals and fat the same if watering down whole milk to a skimmed equivalent IYSWIM?

the exception to this is that in most hard water areas (do you get limescale in your kettle after a few months?) by adding water you are also adding back in calcium and magnesium

HTH xxx

Reducing the vitamins - per litre of milk - yep...if watered down...:D

According to the Slimming World diet plan though - one of the reasons I personally water down milk is because I read how many Syns (or whatever-it-is) milk counts for and it translated into I was allowed more skim milk than semi-skim milk. I was allowed more semi-skim milk than full-fat milk. Basically - as I understood it - there is less fat/fewer calories in skimmed milk (which I then translated into less fat/calories in watered-down full-fat milk - as the water element of the liquid has nothing in it).

There is - of course - the "what is your tapwater like in your part of the country" factor to take into account..:)

weezl74

semi and skimmed milks are topped up with milk though when the fat is removed, which adds in extra calcium etc, because none of the vitamins and minerals are held in the fat of the milk, only the main body of the liquid.

So when you remove the fat and top up with water you reduce the calcium and other vitamins.

When the manufacturers do it they give us a pint with more vitamins and minerals because they've replaced the fat with more milk.

Hope that helps

xxx

ceridwen

Just been and grabbed my basic Slimming World booklet.

Reet....

Milk - skimmed (568ml) - 9.5 Syns
semi-skimmed - 13.0 Syns
full-fat - 18.5 Syns

Reet....now have we got any Slimming World experts hereabouts to translate what that means in calorific terms/goodness terms purlease?

As the way I "translated" that myself was "if I water down milk 2:1 then I'm getting an equivalent amount of goodness/calories to semi-skim milk" and "If I water down milk 1:1 then I'm getting an equivalent amount of goodness/calories to skim milk".

I might be wrong in translating this that way - but thats what it seems like to me personally.

weezl74

ceridwen wrote: »

Just been and grabbed my basic Slimming World booklet.

Reet....

Milk - skimmed (568ml) - 9.5 Syns
semi-skimmed - 13.0 Syns
full-fat - 18.5 Syns

Reet....now have we got any Slimming World experts hereabouts to translate what that means in calorific terms/goodness terms purlease?

whole milk is 3.6% fat, semi is 1.8 and skimmed is 0.2.

Or was it calories per 100ml you were after C?

weezl74

ceridwen wrote: »

As the way I "translated" that myself was "if I water down milk 2:1 then I'm getting an equivalent amount of goodness/calories to semi-skim milk" and "If I water down milk 1:1 then I'm getting an equivalent amount of goodness/calories to skim milk".

I might be wrong in translating this that way - but thats what it seems like to me personally.

not if you water it down, only if you add extra milk like the manufacturers do

ceridwen

Murrell wrote: »

Hi ariarnia,
Sorry to hear about your mum. I will find a link for you that might be of interest about protein in a bit. But B12 is only in animal products, produced by bacteria in an animals stomach I think. For a vegan it definately would be a supplement or fortified foods. A vegan would need 10 micrograms daily or 2000 micrograms once a week,if not using fortified foods. Its 3micrograms daily from fortified food. Now as your mum is vegetarian, she may be able to get it from dairy and or eggs, I'm not sure, been a vegan too long, and was never a vegetarian before. B12 was around easily when we wasn't as hygienic, as we used to get it from the soil/bacteria left on our foods, this is not possible now. Unfortunately there is a lot of info out there that shows B12 in foods when in fact its not. I can't remember the explanation, but its something that shows up like B12, but isn't and I think effects absorbion of the real thing. Oh its so long since I studied this, I can't remember. So yes, when you see things like seaweed and mungbeans, please ignore, I wouldn't want your mum to get worse. She may not be able to adsorb B12, a lot of people, even meat eater, lose the ability to absorb it, so thats something to consider. But I think she should try supplements, due to the way farming methods have changed and we just don't get it from the soil anymore. Perhaps there is a veggie/vegan society where she lives that she could get advice from. Protein is easily available and some is easier to absorb than others, some better than beef etc. I had to look into this when my dad injured his leg, so needed more protein to heal. I will look up link and post in here when I find it.

UPDATE: Here is the link:
http://www.vegfamily.com/dietician-marty/protein-for-healing.htm
I know you didn't say your mum needed healing, but it does list some protein sources and I think is useful.
Also veg and vegan societys in indonesia
http://www.ivs-online.org/v2/index.php
http://www.i-v-s.org/
Sandra
x

Re Vit B12 "only being produced from the bacteria in an animals stomach" - hmmm...that produced a train of thought with me that vegetarians might be okay with live yogurt (those "beneficial bacteria") perhaps? On from that - I wonder whether vegans could get those "bacteria" from fermented food (summat that is RATHER rare in our current way of eating...) - and thinking specifically of kefir (which doesnt need to be made specifically with milk - there is water kefir as well). Would this provide Vit. B12? I'm not a trained nutritionist - so dont know the answer myself - but think its worth looking at to check it out...