QUESTION:
Healthy white bean chicken chili recipe?
S, I'm loking for a white bean chicken chili recipe. (: I don't have any peppers or anything, but I have onions,celery, frozen veggies, etc.

• ANSWER:
  You can use low fat or fat free sour cream if desired. There is so little that I wouldn't bother with the low fat or fat free.

  White Chicken Chili
  GroupRecipes.com

  Ingredients
  •1 pound boneless skinless chicken breasts
  •1 medium onion, chopped
  •1 1/2 teaspoons garlic powder
  •1 tablespoon vegetable oil
  •2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
  •1 can (14 1/2 ounces) chicken broth
  •2 cans (4 ounces each) chopped green chilies
  •1 teaspoon salt
  •1 teaspoon ground cumin
  •1 teaspoon dried oregano
  •1/2 teaspoon pepper
  •1/4 teaspoon cayenne pepper
  •1 cup sour cream
  •1/2 cup whipping cream

  Directions
  1.In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
  2.In stock pot, combine chicken, beans, broth, chilies, and seasonings.
  3.Bring to a boil.
  4.Reduce heat; simmer uncovered, for 30 minutes.
  5.Remove from heat; stir in sour cream and whipping cream.
  6.Enjoy!

QUESTION:
heart healthy recipes that allow for lots of flavor/spice?
I'm looking for some good recipes (that don't have tons of spinach, artichokes or mushrooms involved either) to allow me to eat a lot healthier than what I normally do. I have to loose a good amount of weight (80lbs) to get back to a healthy me again. (I used to be pretty fit for awhile..but I got depressed, and got really, really heavy). I don't want to end up having a heart attack...but it's hard for me to eat healthy when so many recipes out there call for little to no seasoning in them. I like things like garlic, oregano, chili powder, basil, and pepper (white, black and red) in my cooking. I'm not a big salt person....so that's not really an issue for me.

My main problem is cutting out fat...without cutting out flavor.

So I need some good ideas here. (I like chicken, beef, pork, and fish...so I'm not going to be a vegitarian to do it...I just can't do that to myself...I like meat to much).

• ANSWER:
  okays well this recipe is for chicken lasagna..i got the recipe from a lovely lady in yahoo answers, when i asked how to make one, i just made one today, and it is incredibly tasty.
  It has mushrooms in it, but that is optional.

  CHICKEN LASAGNA

  2 whole boned 1 inch cubed chicken breast
  3 c. sliced mushrooms
  2 cloves minced garlic
  1 lg. chopped onion
  1 tsp. dried oregano
  1 tsp. dried basil
  1 tsp. dried thyme
  2 tbsp. olive oil
  1 (28 oz.) can Italian tomatoes, basil
  1 (15 oz.) can tomato sauce
  3 tbsp. freshly grated Romano cheese
  2 c. grated carrots
  1/2 tsp. salt
  1 tsp. freshly ground black pepper
  8 oz. cooked and drained lasagna noodles
  1/2 c. freshly grated Romano cheese
  6 to 8 slices Mozzarella cheese

  stir fry chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.
  In oiled 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.

QUESTION:
Is this healthy? How many calories are in it?
Beans and Rice:
(the recipe doesn't tell me calories per serving)

1 cup long grain rice
-2 teaspoons vegetable oil
-1 large onion
-1 can red, 1 can white and 1 can black beans
-1 can diced tomatos
-1 clove fresh garlic
-1 cup frozen corn
-1 tsp. chili powder
-1/2 tsp. cumin
1/2 cup shredded cheese
* how many calories in ONE serving?

• ANSWER:
  it's good for you except for the cheese. A daily serving for one person of cheese is 1 ounce, the size of a D cell battery.

QUESTION:
How to preserve my homemade sauces?
So the particular sauce in question is a taco sauce - so it's tomato based...I assume I could can it, but what I want to know is if that is my only option...i.e. I don't really make that much of it (about enough to fill a salad dressing bottle) but because I only cook for 1 it will take me forever to use it...so I don't have so much extra that canning makes sense - I just basically want to add some shelf life to it (I store it in the fridge now for about a week - but longer would be much better) - what options are there...any chemical or natural preservatives I can add to it yet keep it healthy-ish?

Recipe for reference below:

● 1 (8 ounce) can tomato sauce
● 1/3 cup water
● 1/4 tsp. chili powder
● 1 1/2 tsp. cumin
● 1 1/2 tsp. instant minced onion
● 1 tbsp. white vinegar
● 1/2 tsp. garlic powder
● 1/2 tsp. garlic salt
● 1/4 tsp. paprika
● 1/4 tsp. sugar
● 1/4 tsp. cayenne pepper

Cooked in a pan for 15 mins. at low temp. then allowed to cool before going in a bottle and the fridge.

• ANSWER:
  This could be frozen.
  Freeze in small portions, like an ice cube tray and when frozen pop out and store in a zip top bag. When you want some take out a few cubes and thaw to use or if you are adding to a cooked dish toss in frozen.

QUESTION:
What are your favorite (healthy/vegetarian) omelette fillings!?
Okay for the egg part (whisked together)....

about a half cup of egg whites,
2 tbsp of soymilk,
a half tsp of baking powder (add fluffiness),
garlic powder,
onion powder,
salt,
pepper,
about a tablespoon of flax seed
sprinkle of nutritional yeast

and for the fillings..

(corn, salsa, beans, fat free cheddar cheese, chili powder, cumin)
(any combo of sauteed onion, tomato, mushroom, broccoli, spinach, or other fresh veggies)
(fat free cream cheese, spinach, mushrooms, little lemon juice)
(Tomato, spinach, Meal Starter crumbles, steak seasoning)

Okay so basically I am totally out of filling ideas. I would love to know what you put in your omelets!!! Whether it is a random combo (spinach, tomato, and certain seasonings) OR it has a theme (southwestern, Chinese, BBQ "chicken", etc.)

PS. I wouldn't mind a few avocado-including recipes. im trying to increase my good-fat intake! Thanks!!!

• ANSWER:
  i always use pepper and garlic powder when cooking eggs.

  i often make onion, mushroom, spinach and cheese on the inside.
  add cold fresh chopped tomatoes on top once it's plated.

  i get this vegetarian scramble at one of the restaurants i go to... they use zucchini, onion, bell pepper, mushroom, spinach and cheese.
  then top with sliced half an avocado and they put fresh salsa on the side.
  really nice.

  you could add avocado on the first one as well.
  just my opinion, i only like tomato and avocado cold, added to the omelet/scramble after it's been cooked.
  also nice to chop some green onion and sprinkle on top.

  oh! and morning star makes these vegetarian maple sausage patties, sooooo good. pop them in the oven for ten minutes and they're done.
  my coworker says their vegetarian bacon is cook as well, but i haven't tried it.

QUESTION:
Cooking on a budget. I need ideas. Help?
Well, I recently moved in with my boyfriend and his family. My boyfriend pays most of the bills, and groceries and cooking 4 nights of the week are up to me (the other 3 nights are taken care of by his mother). I'll be cooking for four, though is mother doesn't eat much. The problem I'm having is that a lot of online recipes for cheap healthy meals are an all in one sort of thing. His parents are Chinese, and a meal of Sloppy Joes or spaghetti and meatballs just wont cut it, unfortunately. They prefer their meals to always have some meat and veggies (I once made chili and his dad complained there wasn't enough meat, and I made pasta salad and hamburgers once and can tell his mom didn't like it much). Plus, they always have rice (plain white rice) on the side. There can of course be little variations, but yeah, I don't know. This is my first time away from my parents so my cooking skills aren't well developed yet (though adequate). I just need some dinner ideas on a a week budget!

• ANSWER:
  Sam's club has great deals on bulk food. You can buy a 50 pound bag of rice for ~. Also, the whole chicken idea is good advice, however buying those big bags of chicken leg/thigh quarters is a good way to stock up as well and you don't have to cut it up yourself. Combine the rice with the chicken for "Arroz con pollo" and you can feed an army for about 50 cents. The key is buying bulk in the shelf stable items and being open minded. Trust me, having traveled in Asia, if his parents are Chinese they will have an open mind to cuisine.

  Also, when you plan your meals, try to combine items to save time and money (yesterdays meatloaf is today's sloppy Joe...lol).

  On a side note, speaking from an inter-cultural marriage, ask your b/f's mom to teach you some simple Chinese recipes that likes to make... chances are she will jump at the chance to make sure her son has a good cook in his life...

QUESTION:
Healthy white bean chicken chili recipe?
S, I'm loking for a white bean chicken chili recipe. (: I don't have any peppers or anything, but I have onions,celery, frozen veggies, etc.

• ANSWER:
  You can use low fat or fat free sour cream if desired. There is so little that I wouldn't bother with the low fat or fat free.

  White Chicken Chili
  GroupRecipes.com

  Ingredients
  •1 pound boneless skinless chicken breasts
  •1 medium onion, chopped
  •1 1/2 teaspoons garlic powder
  •1 tablespoon vegetable oil
  •2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
  •1 can (14 1/2 ounces) chicken broth
  •2 cans (4 ounces each) chopped green chilies
  •1 teaspoon salt
  •1 teaspoon ground cumin
  •1 teaspoon dried oregano
  •1/2 teaspoon pepper
  •1/4 teaspoon cayenne pepper
  •1 cup sour cream
  •1/2 cup whipping cream

  Directions
  1.In a large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
  2.In stock pot, combine chicken, beans, broth, chilies, and seasonings.
  3.Bring to a boil.
  4.Reduce heat; simmer uncovered, for 30 minutes.
  5.Remove from heat; stir in sour cream and whipping cream.
  6.Enjoy!

QUESTION:
heart healthy recipes that allow for lots of flavor/spice?
I'm looking for some good recipes (that don't have tons of spinach, artichokes or mushrooms involved either) to allow me to eat a lot healthier than what I normally do. I have to loose a good amount of weight (80lbs) to get back to a healthy me again. (I used to be pretty fit for awhile..but I got depressed, and got really, really heavy). I don't want to end up having a heart attack...but it's hard for me to eat healthy when so many recipes out there call for little to no seasoning in them. I like things like garlic, oregano, chili powder, basil, and pepper (white, black and red) in my cooking. I'm not a big salt person....so that's not really an issue for me.

My main problem is cutting out fat...without cutting out flavor.

So I need some good ideas here. (I like chicken, beef, pork, and fish...so I'm not going to be a vegitarian to do it...I just can't do that to myself...I like meat to much).

• ANSWER:
  okays well this recipe is for chicken lasagna..i got the recipe from a lovely lady in yahoo answers, when i asked how to make one, i just made one today, and it is incredibly tasty.
  It has mushrooms in it, but that is optional.

  CHICKEN LASAGNA

  2 whole boned 1 inch cubed chicken breast
  3 c. sliced mushrooms
  2 cloves minced garlic
  1 lg. chopped onion
  1 tsp. dried oregano
  1 tsp. dried basil
  1 tsp. dried thyme
  2 tbsp. olive oil
  1 (28 oz.) can Italian tomatoes, basil
  1 (15 oz.) can tomato sauce
  3 tbsp. freshly grated Romano cheese
  2 c. grated carrots
  1/2 tsp. salt
  1 tsp. freshly ground black pepper
  8 oz. cooked and drained lasagna noodles
  1/2 c. freshly grated Romano cheese
  6 to 8 slices Mozzarella cheese

  stir fry chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook uncovered for 5 minutes.
  In oiled 9 x 13 baking dish, place 1/2 the lasagna noodles. Top with 1/2 of sauce, Romano cheese, and Mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for additional 30 minutes or until bubbly and cheese melts.

QUESTION:
What are your favorite (healthy/vegetarian) omelette fillings!?
Okay for the egg part (whisked together)....

about a half cup of egg whites,
2 tbsp of soymilk,
a half tsp of baking powder (add fluffiness),
garlic powder,
onion powder,
salt,
pepper,
about a tablespoon of flax seed
sprinkle of nutritional yeast

and for the fillings..

(corn, salsa, beans, fat free cheddar cheese, chili powder, cumin)
(any combo of sauteed onion, tomato, mushroom, broccoli, spinach, or other fresh veggies)
(fat free cream cheese, spinach, mushrooms, little lemon juice)
(Tomato, spinach, Meal Starter crumbles, steak seasoning)

Okay so basically I am totally out of filling ideas. I would love to know what you put in your omelets!!! Whether it is a random combo (spinach, tomato, and certain seasonings) OR it has a theme (southwestern, Chinese, BBQ "chicken", etc.)

PS. I wouldn't mind a few avocado-including recipes. im trying to increase my good-fat intake! Thanks!!!

• ANSWER:
  i always use pepper and garlic powder when cooking eggs.

  i often make onion, mushroom, spinach and cheese on the inside.
  add cold fresh chopped tomatoes on top once it's plated.

  i get this vegetarian scramble at one of the restaurants i go to... they use zucchini, onion, bell pepper, mushroom, spinach and cheese.
  then top with sliced half an avocado and they put fresh salsa on the side.
  really nice.

  you could add avocado on the first one as well.
  just my opinion, i only like tomato and avocado cold, added to the omelet/scramble after it's been cooked.
  also nice to chop some green onion and sprinkle on top.

  oh! and morning star makes these vegetarian maple sausage patties, sooooo good. pop them in the oven for ten minutes and they're done.
  my coworker says their vegetarian bacon is cook as well, but i haven't tried it.

QUESTION:
What are some healthy cake recipes?
I'm making 4th of july cupcakes and i want them to be a little healthier. What are some healthy yellow/white cake recipes?

• ANSWER:
  It's hard to made cakes healthy because of the white flour and sugar in it. And since all cakes and cupcakes contain those two ingredients to make them work, you need to add other things to it to make it healthy.

  I would recommend either a carrot cake cupcake or applesauce cake cupcake or one you add shredded zucchini or nuts or fruit to it.

  Just keep in mind, the more nuts, fruit, zucchini, shredded apple, shredded carrots - those kinds of things - you add to the batter, you need to add more leavening agent to it. So be sure to bump up either the baking powder or baking soda that is called for in your recipe.

  Hope that helps.

QUESTION:
Homemade Whtie Cake Mix Recipe?
I would like to make a recipe that uses store bought white cake mix but I would like to make the recipe healthier therefore I would like to make the white cake mix myself so I can replace white flour with whole wheat flour and Splenda instead of sugar.

I only need a recipe for a "regular" white cake MIX recipe (one that still needs oil, eggs, not a white cake recipe) not necessarily a healthy version, I can come up with that myself but if you do have one, please send it along.

Thank You

• ANSWER:
  Here's a basic cake mix recipe:

  6 cups flour
  3 Tbs. baking powder
  1-1/2 cups Crisco Shortening
  4 cups granulated white sugar
  2 teaspoon salt

  In large bowl combine the flour, sugar, baking powder and salt. With pastry blender, cut in shortening until mixture resembles cornmeal. Store in an air tight container in cool, dry place. Use within month if possible. It does keep quite well if stored for a longer period of time, but it's best to store it in the refrigerator if keeping it longer than a month or two. This is a great alternative to packaged mixes.

  Here's how to turn the mix into cake:
  Instructions: Stir together 2 cups of the cake mix with 1 teaspoon vanilla, 1 slightly beaten egg, and 1/2 cup milk. Stir until well blended. Pour into 8-inch square pan. Bake at 350 degrees for 25 to 30 minutes. For a 9 x 13-inch pan or layer cakes, double ingredients.

  Good luck, and I hope this was what you're looking for!

QUESTION:
How do i make a cake recipe healthy?
So i have this project and i need to make my cake healthy these are the things i have to do to the cake. How did i reduce fat? How did i reduce salt? How do i increase fiber? And how do i increase cholesterol?
this is my recipe: 1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk , if u can help me change it into a healthy cake and post what the recipe is, then THANK YOU very muchhh
ALSO im adding and changing their is no getting rid of the ingredients

• ANSWER:
  You can simply replace white sugar with brown sugar, which is better in every aspect. Additionally, you can use whole wheat flour, which not only tastes better, but is also rich in fiber and proteins and will make you feel full eating a smaller amount! AND your cake will even look better! Last but not least, if you REALLY want to make your cake healthy, try replacing the butter with extra virgin olive oil which is good in so many ways.

QUESTION:
anyone know any healthy cake recipes with whole wheat flour, artificial sweetener, egg whites, and skim milk?
i'm looking for a cake recipe, preferably chocolate that is low in sugar, low in fat, and somewhat high in protein.

• ANSWER:
  Maybe a crepe would do? You could fill it with fresh fruit and sugar free chocolate toppings. Yummy!

QUESTION:
Is this a healthy recipe for a fruit teabread/cake fir a healthy diet?
Ok, so my family are trying to eat healthy. My mum bakes this tea bread which she thinks is healthy, but is it really. It seems to be good for you and the ingreadients are pretty healthy. Here is the recipe:
Bara brith teabread. 

225g of mixed dried fruit. 
1 cup hot strong tea. 
225g self-raising flour. 
1 tsp mixed spice. 
2 tbsp butter. 
100g soft brown sugar. 
1 apple diced
1 egg, lightly beaten

Makes one large loaf. it's baked in the oven. My family thinks a slice a day is ok, we usually have a small slice each after dinner. We think it's healthy because of the fruit and small amount if butter used. My mum also says that brown sugar is much healthier than White. . .

Your opinions please. Would appriciate any help.
Oh and by the way, the hot tea is what the mixed fruit is soaked in before it is added to the bread mixture.
Thanks.

• ANSWER:
  A small slice each day is probably ok.
  Brown sugar is just white sugar that has molasses added to it. So there is no health benefit to the brown over the white sugar.
  If you wanted to be a little healthier add nuts to the mix, almonds or walnuts are both good for you. If you can make some of the flour a whole wheat that would be better.

  It sounds pretty good. I think it would taste real good toasted a bit.

QUESTION:
Is this a healthy recipe for dog cake?
My dog's birthday is coming up and I wanted to make her a cake, so I looked for some recipes and found this one!

Peanut Butter Carrot Cake
Naturally sweet, colorful and flavorful, this cake is simple and easy to make. Great for Fall.
•1 cup flour
•1tsp baking soda
•1/4 cup peanut butter
•1/4 cup vegetable oil
•1 cup shredded carrots
•1 tsp. vanilla
•1/3 cup honey
•1 egg
Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 degrees for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots.

I wanted to know if this is a healthy recipe for a dog...? I'm pretty sure that putting oil into the recipe could definitely upset a dog's stomach. Is there anything that I could replace that with that is more dog-friendly? I'm planning on using wheat flour instead of white flour, and switching out the carrots for bananas, but is there anything else that can be done to make it better for her? THANKS!

• ANSWER:

QUESTION:
Ratio for replacing oil with BUTTER in box cake recipe?
I am making coconut muffins from Pillsbury Classic White Cake and am trying to do the opposite of the healthy trend of using oil in the cake recipe.

I want to use butter instead. The recipe calls for 1/3 cup of canola oil (and 3 whole eggs or 4 egg whites ). How much BUTTER do I use?
I want to melt the butter but saw another Yahoo Answer that said do not melt the butter unless the recipe said so. Well, obviously the recipe doesn't say ANYTHING about butter since it insists I use oil. Is melting it OK? It will make my life easier not ot have to workin a stiff stick of butter.

• ANSWER:
  You can replace oil with butter in a one to one ratio. A few cautions however.

  1) Normally butter is creamed with sugar in a recipe to avoid the butter and flour creating "the pastry effect" which happens when butter and flour are mixed. Since the sugar is already in the mix, you can't do that.

  2) DO melt the butter. If you don't then you will get the above situation. AND, don't mix the liquid ingredients before adding to the dry because the butter will solidify into chunks when it contacts the cold eggs.

  3) Make sure your eggs and other liquid ingredients are room temperature AND mix in the eggs first to create a batter.

  4) very Quickly stir the melted butter into your mix.

  This is a pain in the neck but the only way to get your butter into the mix as a liquid. This is also the reason that packaged cakes call for oil instead of butter. If they packaged the sugar separately in the box so that it could be creamed with butter it would be a better product.

QUESTION:
Angel food cake recipe.?
I want to make an angel food cake but all the recipes require about 12 egg whites! im a student and i want a healthy cake without having to fork out for 12 eggs! anyone got a recipe that uses less eggs? that would be really helpful

• ANSWER:
  here is 1 for 6 eggs

  http://www.recipes4cakes.com/angelfood/texas_cake.htm

QUESTION:
Would like to modify a chocolate cake recipe - will this work?
If I take a standard chocolate cake recipe, and substitute pureed prunes for oil, and egg whites for eggs - and top with powdered sugar instead of frosting, would this still be a moist, edible dessert that is also heart healthy? Or would it just be a mess?

• ANSWER:
  My hubby had 5-way by-pass surgery and I baked with applesauce in place of oil/butter/shortening. I liked the flavor of it better than using pureed prunes. But your recipe will work great with either and do as the others have said about increasing the egg whites and not cooking too long. The powdered sugar on top would work but you can do better than that. When your cake comes out of the oven, take some cocoa powder, hot water, and powdered sugar and mix well, adding more powdered sugar to get the right consistency - you still want it thin and not too thick. Poke some holes in your cake and drizzle that over the hot cake. That will keep it nice and moist and increase the chocolate flavor without adding fat.

  Regarding egg whites. For every whole egg called for, I use two egg whites.

  Hope that helps.

QUESTION:
Is there any whole wheat muffin or cake recipe that uses egg whites and honey?
if there is not, can you maybe make one up yourself? just want something healthy that is low in fat and has natural sugar like brown sugar or honey. Could also use bran cereal
it has to be low fat and not contain any other flour but ww or bran

• ANSWER:
  nothing that comes to mind but all i can say is try it any way then u will know if it is a good fit or not the combintaion u asked about

QUESTION:
Cake Wrecks --- disaster recipe or my mistake?
I took a recipe online for a sugarless oats cake !! that goes like this -

Sugarless Oats cake
Looking for a delicious yet suitable for diabetics, you must try this healthy oat cake, it is sugar-free, low-fat and high in fiber.
Ingredients
Servings: 11

2 cups wholemeal self-raising flour
1 1/2 cups rolled oats
2 tbsp margarine, melted
1 egg, lightly beaten (beaten with a spoon/hand beater/fork)
3/4 cup buttermilk

Cooking Methods
1.Mix together flour and oats, then make a well in the centre.
2.Combine margarine, egg and buttermilk then pour into flour well.
3.Mix lightly with a knife to form stiff dough.
4.Turn out onto lightly floured board and knead until smooth.
5.Roll out to 2 cm thickness and cut into rounds using a 7cm scone cutter.
6.Bake for 10-15 minutes in a hot oven 220 degrees Celsius.
Nutrition Facts

Calories 214
Fat Low
Carbohydrate 30g
Fiber Excellent

MY DOUBTS :

1) I used quaker's white oats (what's the diff. between rolled oats and shelled oats?)

2) melted margarine means thawed or heated in the microwave till it melts hot and thin...

3) i used all purpose flour and 2tsp baking powder instead of self raising flour.

4)I added 2 cups beaten yogurt (which is what buttermilk is?)
5) I made it 2 eggs beaten.

6)Sugarless wud be bitter so I added some honey (around1/2 cup) and 2 bananas

7) Is it a cake recipe or scone recipe? I didn't cut it with a scone cutter..i just poured the batter upto 2cms of a greased n floured baking dish. and baked..

What went wrong??
I finally topped some jam on it and kept it in the fridge...can't eat it without jam....so sweetless.. :S S:
@ riversconfluence and mountain_baby - thanks a lot!!!!!!!!!!
where can i get info about what effect each ingredient has on a cake??
thanks once a again.

@Knottypine1213 - I don't know how the original recipe wud taste/look like. I searched for cakes for diabetics and landed on this one. thank u 2.

• ANSWER:
  1. For some things rolled oat and whole oats make a Huge difference.

  2. Melted is melted. Not sure why there is confusion there.

  3. The sub for salf raising flour should be just fine.

  4. Butter milk and yougurt are not Always interchangable.Next time use 1 cup milk and 1 tbsp lemon juice or vinegar, then let it sit for a few minutes. Use 3/4 of a cup of that.

  5. It said only 1 egg for a reason.

  6. I dont think it was supposed to be a sweet cake or it woud have had some kind of sweetness added. You should have left it with just honey, OR bananas or neither. And it's not that it would have been bitter, but just flavor les sugar adds flavor.

  7. You chose the recipe. What did it say it was?

  The thing that went wrong is that you made to many alterations to the recipe with out having it made it as is at least once to see how it turned out.

  Make it accordingly the first time, with maybe 1 thing different (2 tbsp honey), then see if you like it enough to keep messing with the recipe or if you should just move on.

  It was not your mistake but all of your mistakeS.

QUESTION:
Help with this cake recipe?
Hi everyone!

Its my husbands birthday tomorrow and of course, I want to bake him a cake But unfortunately, recently he found out he has still has high cholesterol and because he found out for the first time a few years back and after being more careful and getting more excercise the levels are still the same, so he has now decided to be absolutely strict about his diet, so not even birthdays are an excuse he says. But I dont want him to go completely without! So I found this recipe, and I thought I could top it with some pineapple slices to make it more festive!
Here are the questions....lemon extract? I cant get that, I can only get actual lemons. So what would be 1 to 1 and a half lemon extract when using freshly squeezed lemon juice? Oh and do you think if I used brown sugar it would make the cake taste funny? I have white, just trying to think more healthy, thats all. lol

Here's the recipe! Thanks all

http://www.cooks.com/rec/view/0,1725,158163-237207,00.html
rz8ur4 - oh thanks for that ) you made my day

• ANSWER:
  Substitute 1 tsp finely grated lemon zest for 1/2 tsp of lemon zest. Do not use lemon juice--not only will you not get the lemon flavor but it will change the 'chemistry' of your cake.

  Happy birthday to your husband--he's very lucky to have a considerate sweetie like you home baking a cake for him.

QUESTION:
Healthy zucchini bread recipe anyone?
I'd like to bake some zucchini bread that is low on calories but high in flavor and nutrients! I have some King Arthur White Whole Wheat Flour and King Arthur 100% Organic Whole Wheat Flour at home and would prefer to use either one of these over traditional white or cake flour.

• ANSWER:
  Use any zucchini bread recipe that has high ratings such as from All Recipes: http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx

  and just replace all the flour it calls for with half White Whole Wheat and half 100% Organic Whole Wheat (the ones you bought). Replace the oil with applesauce and ! There ya go!
  If you don't want a very rubbery texture or you still want that cake-like or quick-bread-like texture, add about 2T of oil or just a little bit. That's still very low fat. :]

QUESTION:
Do these ingredients in this carrot cake recipe sound right?
My dad's birthday is in a few days and i wanted to make him carrot cake. But im not really big on cooking and im not completly sure if this recipe will come out right. And btw this is a somewhat healthy low calorie recipe. This recipe is supposed to serve 16, and do the ingredients and quantaties sound right??
Thaaanks!!

Ingredients
3/4 cup 100% Liquid Egg Whites
2 cups Granular
3/4 cup Canned Carrots
1/2 cup Whole Wheat Flour
1/2 cup Oatmeal
1 cup Wheat Bran Unprocessed
1 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/4 tsp Magic Baking Powder
1/2 tsp Salt
1 lb Carrot (raw)
2 tbsp Sunmaid California Organic Raisins
32 g Instant Vanilla Pudding
1 1/4 cups Fat Free Skim Milk (hyvee)
8 oz Cream Cheese, Fat Free

• ANSWER:
  Orange carrot cake
  Materials: a carrot, orange juice 60ML, 3 eggs, sugar 15 grams flour 70 grams, 15 grams unsalted butter, few drops vanilla extract
  (Six-inch round cake mold of a live bottom)
  1. The carrot cut into small pieces, and orange juice, vanilla extract Beat together into the blender, then filter out the Carrot, placed in separate bowl with the juice stand;
  2. Pass the eggs with sugar;
  3. Sift flour and mix well;
  4. Dissolved in two to join unsalted butter and stir well;
  5. Add 50 grams of carrot pomace, Ban Cheng uniform batter, break out a whole carrot slag extra care not to go in across Canada;
  6. Die laying out the paper, poured into the mold
  7. Preheated oven, 180 degrees, up and down the fire, placed in the middle, bake 30 minutes, remove the cake with a toothpick after a lot of holes in the surface of bar;
  8. The steps of a fruit juice sprinkled evenly on the cake, and gently turn the cake, so that uniform distribution of fruit juice, into the refrigerator freezer 3 hours, remove and cut can be.

QUESTION:
Do you have a homemade chocolate mint cupcake recipe?
hi so i want to bake a healthy chocolate mint cupcake (low in fat) and i dont want like just a chocolate cake recipe and then mint frosting i want the chocolate cupcake to have mint IN it. i will substitute oil for apple sauce and eggs for egg whites. thanks! also nothing with cake mix! thanks!!:)

• ANSWER:
  Chocolate Mint Cupcakes Recipe

  Cupcake Ingredients

  8 Tbsp (1 stick, 4 ounces) unsalted butter
  1/2 cup Dutch processed cocoa
  2 ounces bittersweet chocolate, chopped
  3/4 cup flour
  3/4 teaspoon baking powder
  1/2 teaspoon baking soda
  2 large eggs
  1/2 teaspoon salt
  3/4 cup sugar
  1 1/2 teaspoons mint extract
  1/2 cup sour cream

  Optional Buttercream Frosting Ingredients

  8 Tbsp butter, room temperature (1 stick, 4 ounces)
  1 Tbsp milk
  1/4 to 1/2 teaspoon peppermint extract
  2 cups powdered sugar

  Optional Cream Cheese Frosting Ingredients

  4 ounces cream cheese, room temperature
  4 Tbps butter, room temperature (1/2 stick, 2 ounces)
  1/4 to 1/2 teaspoon mint extract
  1 1/2 cups powdered sugar (confectioner's sugar)

  Fresh mint for garnish

  Method

  Cupcakes

  1 Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners. Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

  2 In a small bowl, sift together the flour, baking soda, and baking powder.

  3 In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

  4 Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

  5 Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

  6 Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

  Use frosting of choice, flavored with a little mint extract. Garnish with a little fresh mint. Recipes for simple butter cream or cream cheese frosting follow.

  Makes 12 cupcakes.

  Frosting

  1 In an electric mixer, beat the butter (if making buttercream) or butter and cream cheese (if making cream cheese frosting) at medium speed until creamy. Beat in milk (if making buttercream) and mint extract.

  2 Slowly add in the powdered sugar on low speed, stopping every now and then to scrape down the sides of the bowl, until light and fluffy. Taste and add more mint extract if it isn't minty enough for you, or powdered sugar if it isn't sweet enough for you.
  -----------------------------------------------------------
  Chocolate Mint Cupcakes
  Ingredients:

  For the cupcakes

  1 1/2 cups all-purpose flour
  3/4 cup unsweetened dutch cocoa
  1 1/2 cups sugar
  1 1/2 teaspoons baking soda
  3/4 teaspoon baking powder
  3/4 teaspoon salt
  2 large eggs
  3/4 cup buttermilk
  3 tablespoons vegetable oil
  3/4 cup warm water
  1 teaspoon pure peppermint extract

  Swiss Meringue Buttercream

  1 1/4 cups sugar
  5 large egg whites
  1 pinch salt
  1 lb unsalted butter, cut into tablespoons, room temperature
  1 teaspoon pure vanilla extract
  1 teaspoon peppermint extract
  peppermint candy (to garnish)

  Directions:

  1 Make the Buttercream: Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
  2 Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.
  3 Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla and peppermint extracts. Switch to the paddle attachment and continue beating until smooth. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
  4 Make the Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
  5 Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool completely. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
  6 Frost cupcakes with buttercream and sprinkle crushed candy on top.

QUESTION:
Healthy and low calorie chocolate dessert recipe?!
So i bought an angel food cake mix and i planned on stirring in some mini-semi sweet chocolate chips. but i do not know if that is healthy enough? because i saw on the side of the box its like enriched flour whole wheat...it uses egg whites though-so thats good.

but it also has 22 grams of sugar per serving.

is there any chocolate dessert recipe thats easy to make? i have only white flour or whatever..but i have egg whites.

thanks~

• ANSWER:
  Chocolate Mousse with Strawberries
  1 (1.4 ounce) package instant sugar-fre
  chocolate fudge pudding mix
  1 cup cold skim milk
  1 3/4 cups light whipped topping
  Whole fresh strawberries

  In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake.

  Yields 2 1/2 cups.

  Diabetic Exchanges: One 2 tablespoon serving equals a free food. Also: 24 calories, 70 mg sodium, trace cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat

  Please remember if you are counting carbs or calories or exchanges, you have to ADD the strawberries !!!!!

  This is a good candy, but remember, you have to watch the counts, you cant sit and eat them all !!!

  CHOCOLATE PECAN CLUSTERS
  1/4 cup mini maarshmallows
  1 TBSP mini chocolate chips
  1 tsp reduced calorie margarine
  1/4 tsp vanilla extract
  3 TBSP + 1 1/2 tsp chopped pecans
  Place marshmallows, ch. chips, adn marg, in a 2 cup glass dish
  Put in microwave (covered) on HIGH 30 seconds
  Add Vanilla and stir til smooth
  Add pecans
  Mix completely
  Drop by small teaspoons forming 8 clusters on wax paper
  Chill til firm ( about 30 )

  Servings 4 (2 each)
  cal 82
  fat 6 gm
  pro 1 gm
  carb 6 gm
  sod 1 mg
  fiber

  Chocolate Peanut Butter Truffles

  1 package (6oz.) semi-sweet chocolate morsels
  1/2 cup peanut butter (creamy or crunchy)
  1/2 cup evaporated milk
  Optional coatings:
  cocoa powder
  chopped nuts
  confectioner's sugar
  flaked coconut

  Makes About 3 Dozen Truffles
  1. Place chocolate morsels in a medium microwave-safe bowl. Microwave on
  HIGH for 45 seconds. (The bits won't look as if they are melting, but they
  are.) Stir the bits around with a spoon, leaving a space in the middle.
  Microwave on HIGH another 30 seconds and stir again until smooth and creamy.
  If lumps persist, microwave another 15-20 seconds on HIGH, then stir again.
  2. Add peanut butter to melted morsels and stir to blend. Add evaporated
  milk and blend well. Chill mixture one hour in the refrigerator.
  3. Using a tablespoon, scoop mixture and form into balls. Roll in desired
  coatings. Refrigerate until serving.
  Approximate nutritional information per serving:
  38 calories; 3.5 g fat; 1 mg cholesterol; 21 mg sodium; 1.3 g protein; 4 g
  carbohydrates.

  Low Carb Delicious Fudge
  Delicious Fudge

  1 ½ cup heavy whipping cream
  4 squares unsweetened chocolate
  10 packages sweetener
  ½ cup creamy peanut butter
  ½ cup chopped pecans
  1 box chocolate pudding mix

  In a sauce pan on low heat combine 1 cup heavy whipping cream and the
  chocolate bars.

  When mixture is melted, and it looks kinda speckled and not
  completely blended, remove from heat.

  Add peanut butter, blend. Add
  sweeteners, blend. It will look not like it's not smooth at all.

  Here comes the trick. Take the mixture and put it in your food processor,
  and blend. (Regular beaters might work if you don't have a food processor)

  It will start looking like the smoothest chocolate you've ever seen. At this
  point add the pudding mix.

  Mixture will become really thick. Then start
  adding the ½ cup of leftover heavy cream. Mixture will look thick yet
  creamy.

  Add the pecans and mix for just a second or two to incorporate them.

  Lightly spray with Pam a glass dish and wipe out excess with paper towel,
  pour mixture in dish and chill in refrigerator.

  Makes 32 pieces and the carb count is approximately 3.5 each

QUESTION:
recipe for low calorie cakes?
my birthday is coming up, and I am going to be making a bunch of different cakes. I am trying to eat healthy low-calorie foods, so I would like to have a low-calorie cake. It would be wonderful if it was white or vanilla cake, but any other kinds would do perfectly.
does anyone have a good recipe?
please help!

• ANSWER:
  Easy Carrot Cake

  Ingredients
  U.S. Metric Conversion chart

  * 20 ounce(s) can crushed pineapple
  * 2 cup(s) whole-wheat pastry flour (see Ingredient note)
  * 2 teaspoon(s) baking soda
  * 1/2 teaspoon(s) salt
  * 2 teaspoon(s) ground cinnamon
  * 1 teaspoon(s) ground nutmeg
  * 3 large eggs
  * 1/2 cup(s) granulated sugar
  * 3/4 cup(s) nonfat buttermilk (see tip)
  * 1/2 cup(s) canola oil
  * 1 teaspoon(s) vanilla extract
  * 2 cup(s) grated carrots (4-6 medium)
  * 1/4 cup(s) unsweetened flaked coconut
  * 1/2 cup(s) chopped walnuts, toasted (see tip)
  * 12 ounce(s) redueced-fat cream cheese (Neufchatel), softened
  * 1/2 cup(s) confectiners' sugar, sifted
  * 1/2 teaspoon(s) vanilla extract
  * 2 tablespoon(s) coconut chips (see note) or Flaked Coconut, toasted
  * 1/2 teaspoon(s) nutmeg, if desired
  *

  Directions

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes. Let cool.
  2. Drain pineapple in a sieve set over a bowl, pressing on the solids to thoroughly drain. Reserve the drained pineapple and 1/4 cup of the juice.
  3. Whisk flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
  5. To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300°F, stirring several times, until light golden, 5 to 10 minutes.
  6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. (If desired, either add nutmeg to the frosting mixture, or sprinkle over cake when done). Spread the frosting over the cooled cake. Sprinkle with the toasted coconut.
  7. TIPS
  Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked good. You can find it in the natural-foods, or bulk, section of large supermarkets & natural-foods stores. Store in the freezer.
  8. Ingredient Notes: Large thin flakes of dried coconut called ''coconut chips'' make attractive garnishes. Find them in the produce section, or bulk-foods section of large supermarkets.
  9. Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make ''sour milk'' by mixing 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
  10. To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant & lightly browned, 2-5 minutes.
  11. NUTRITION INFORMATION:
  Per serving: 342 calories; 17 g fat (5 g sat, 7 g mono); 56 mg cholesterol; 43 g carbohydrate; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium. Nutrition bonus: Vitamin A (40% daily value), Fiber (12% dv). 3 carbohydrate servings
  Exchanges: 2 1/2 other carbohydrate, 1/2 vegetable, 3 fat
  EatingWell.com

QUESTION:
Where can I find a recipe for grocery or bakery store like Buttercream frosting?
I'm an American living in France, and I am desperately looking for a good buttercream frosting recipe. The kind you find on top of grocery or bakery cakes. I'd like to make white buttercream cupcakes and don't like the recipes I've found so far. I remember going to my local supermarket and buying vanilla and chocolate buttercream cupcakes. Miam!! No whipped cream, buttery frostings or the like... Just that frosting you get when you ask for buttercream. (I eat healthy most of the time, I can at least sin with this!) Thanks!

• ANSWER:
  4 cups sugar
  1 3/4 cups water
  16 egg whites
  1 teaspoon salt
  5 pounds butter, softened to room temperature and cut into pieces
  4 tablespoons vanilla

  In a saucepan, combine sugar and water. Heat to a temperature of 248 degrees F on a candy thermometer. In an electric mixer on medium speed, beat the egg whites with the salt until they hold stiff peaks. With the mixer running, drizzle the hot syrup into the whites being careful not to hit the whip with the hot syrup. Beat mixture at medium speed until cooled to room temperature, 15 to 20 minutes. Turn the mixer down to low and add the softened butter, piece by piece. **It is very important that the butter and the meringue are the same temperature. If the buttercream begins to break, Slowly heat it up to about 95 degrees F. over a double boiler, while whisking. Return to the mixer and beat until it comes back together. Continue adding butter*** Mix in the vanilla.

QUESTION:
Does anyone know any cake recipes?
Can I have some cake recipes?

They should be completed within one hour or less (including baking time), preferably 20 to 30 minutes for the baking.

The cake should be a celebratory one, and white, yellow, blue and grey are the most preferred colours. It should not be too complicated and should be suitable for first-timers. They should be healthy, innovative and creative.

If possible, give me a website or provide pictures. The full recipe including the amount of everything and the directions is required (this part can be typed out!).

Please help!!! The answer which satisfies the most number of criterias gets 10 points! Thank you!

• ANSWER:
  Check out the book ''everyday cuisine made easy''.

  Preparation Time: 10-15 minutes
  Cooking Time: 20-25 minutes
  Serves 4

  Ingredients for the cake
  125g butter
  1 teaspoonful grated orange rind
  220g castor sugar
  3 eggs, separate the yolks and the whites
  5 tablespoonfuls fresh orange juice
  250g self raising flour
  250g mango yogurt

  Ingredients for Lemon Cream (optional)
  250g thick cream
  5 tablespoonfuls fresh lemon juice
  50g icing sugar
  250g mango yogurt

  Method
  a)Beat the butter, orange rind and sugar together in a bowl until light and creamy.
  b)Beat in the egg yolks, one at a time. Stir in the orange juice.
  c)Sift the flour into the mixture, alternatively with the yogurt [flour, yogurt, flour, yogurt etc].
  d)Beat egg white until it reaches the soft peak stage. Fold lightly into mixture.
  e)Pour the mixture into a small, lined or greased round baking tin and bake in an oven at 180°C for 25 minutes. If you are using the Brandt oven, select the Pulsed Bottom Element function at 205°C for 20 minutes for a crusty cake exterior with a moist center.
  f)Place the lemon cream’s ingredients into a bowl and whip until the mixture forms a soft peak.
  g)Once the cake is baked, remove from the oven. Cut the cake horizontally into two pieces. Spread the cream onto both one side of each piece of the cake (you may add in canned oranges, canned peaches or sliced bananas.
  h)Place the fruits on one side of a piece of cake and place the other piece of cake (the side with the lemon cream) on top of the fruits.

QUESTION:
Healthy snack or dessert recipes with no wheat or sugar?
I'm looking for simple recipes for cookies, cakes, muffins, etc. I need recipes that have no wheat flour, no white sugar, no brown sugar, and no artificial sweetners. I'm only using maple syrup, honey, or molasses as sweeteners. I would prefer some easy homemade recipes using ingredients like flax, oats, brown rice flour, etc.

• ANSWER:
  You can take any normal recipes and replace the flour with rice or oat or potato flour, the eggs with a cornstarch mixture (1 tbsp of cornstarch mixed into 3 tbsp of cold water) and the sugars with your own sweetener. For denser flours, add more baking powder or baking soda to get them to rise. You may have to tweak the recipe a few times to get it the way you like it, but don't be afraid to experiment. It's fun and you'll create some delicious baked goods. Best of luck.

QUESTION:
Vegan Baby Birthday Cake!!?
My son's birthday is coming in May and he'll be a year old! We're vegan, so I'm looking for a good cake recipe. I don't want this to be a crappy cake. I've made vegan cake before with some really great mixes from Cherrybrook Farms and Dr. Oetker's (sp.?) Organic (used egg replacer and soy margarine/milk), but they always turn out small. We're having a big party so I want to make a big cake to feed lots of people and I want it to be healthy, preferrably... I'd like to use whole wheat pastry flour and raw sugar if possible? I don't like white sugar or white flour, since he is a baby and his nutrition is very important to me!!!

Please help!!

• ANSWER:
  this cake is wonderfull! i'm making it for my birthday, it's also very easy to replace some ingredients with what you'd like!
  http://www.recipezaar.com/Vanilla-Eggless-and-Dairy-Free-Vegan-Cake-216376

  whops i forgot, you can double, triple and so on, the recipe easily to get the right amount

QUESTION:
BIRTHDAY CAAAAKE???????????
Is there some cake I could buy or any recipes or for a "semi-healthy" possibly whole wheat/whole grain cake?
My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
I stay away from sugar, carbs (such as white breads/flour) and fat

soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

• ANSWER:
  you could type in the words Healthy Vegan Whole Grain Sugar Free Cake Recipes in the same search box at the same time or do the same with the words Whole Grain Sugar Free Egg Free Dairy Free Cake Recipes. good luck.

QUESTION:
What are some good leavening agents to substitute for eggyolks?
I found a really good flourless cake recipe, but i'm watching my cholesterol and the eggyolks in it won't do me much good (i'll still be using the whites though). any suggestions and/or healthy alternatives (I hate egg substitute)??

• ANSWER:
  Eggs are not leavening agents... only egg beaters or all whites.

QUESTION:
Cutting the fat out of instant cake mix?
I am trying to make a healthier version of a cupcake with instant Betty Crocker yellow cake mix. I have read that you can replace half the oil in the recipe with applesauce, has anyone tried this? Also, has anyone tried using egg whites instead of the whole egg?

• ANSWER:
  I have replaced all the oil with apple sauce it it came out great.

  As far as they egg whites, I wouldn't unless the recipe calls for it but you can get those egg beater things and it will tell you on the package how much equals an egg and that cuts down too on the fat and the cholesterol.

QUESTION:
HELP What are some substitutes to make this recipe healthier?
I am making carrot cake ice cream, but I want it to be healthier. I definitely need a substitute for the heavy cream! Here is the recipe,
2 cups whole or 2% milk
1 cup heavy cream
5 egg yolks
1/3 cup white sugar
1/4 cup packed brown sugar
1/2 cup packed shredded carrots
1/4 cup raisins
1/4 cup chopped walnuts or pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger

Please help!! thank you (:

• ANSWER:
  I found this recipe for fat free ice cream on line. The ingredients and some equipment are listed below. It is too long to cut and paste, but the link is in my "Sources" below and you will need to see for the directions etc. I would think you could substitute your carrots, nuts, raisins and spices for the fruit. It probably won't taste like true creamy ice cream because you really need the heavy cream and eggs to create a custard with the wonderfully rich consistency.

  2 cups fat-free milk
  1 cup Splenda - OR if your fruit is VERY sweet, you be able to get away with no added sweetener.
  1/4 cup fat-free powdered milk
  Egg Beaters - 1 14 oz carton (the short one, not the tall one) of Egg Beaters (or the whites from 8 eggs)
  1 cup fat-free half-and-half (which DOES contain "corn syrup", which is a form of sugar, so you may want to use 1 more cup of nonfat milk instead - it works almost as well)
  1 teaspoon vanilla extract
  3 cups of prepared fruit (strawberries, peaches,
  raspberries, mangoes, or whatever you have! See step 7 for details.
  1 ice cream maker
  ice cubes (about 8 tray's worth)
  2 cups (500 ml) table salt
  1 large pot

QUESTION:
a great cookie recipe?
These pumpkin chocolate chip cookies are a great, healthy alternative to traditional chocolate chip cookies.

They aren't exactly a diet food, but these pumpkin cookies are chock full of nutrition. Be sure to use the white whole wheat flour, rather than regular whole wheat flour. It's lighter and makes a tastier, more cake-like cookie.

Pumpkin Chocolate Chip Cookies

* 1 cup canned pumpkin puree
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/2 cup butter or trans-fat-free margarine
* 1 egg
* 1 tsp. baking soda
* 1 tsp. milk
* 1/2 cup white whole wheat flour
* 1-1/2 cups unbleached white flour
* 2 tsp. baking powder
* 1/2 tsp. salt
* 1-1/2 tsp. ground cinnamon
* 1/4 tsp. ground cloves
* 1/4 tsp. nutmeg
* 1 Tbsp. pure vanilla extract
* 1 cup semisweet or dark chocolate chips
* 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Spray two cookie sheets with nonstick spray. In a large bowl, cream together pumpkin, sugars, butter and egg. In a small dish, dissolve baking soda into milk. Set aside. In a separate bowl, stir together flours, baking powder, salt and spices. Add baking soda mixture to flour mixture.

Add flour mixture to pumpkin mixture, stirring until just combined. Be careful not to overmix or the batter will get tough. Add vanilla extract, chocolate chips and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 10-12 minutes or until lightly browned.

Makes 24. Per serving: 174 calories, 8 g fat, 0 trans fat, 19 g cholesterol, 194 mg sodium, 2 g fiber, 2 g protein,34% Vitamin A, 4% Calcium, 6% Iron

• ANSWER:
  yummy they sound ssoooooooo good.my husband looked at the recipie and wants me to make em.thank you so much

QUESTION:
Granola bar recipe?! HELP PLEASE?
2cups of old fashioned oats
1 cup of water
½ cup of raisins
half cup of unsweetened applesauce
half cup of Splenda
half cup of egg whites
1.5 teaspoons baking powder
.5 teaspoon salt
2 teaspoons ground cinnamon

does this look like a good oatmeal bar recipe? I want it dense, would this be dense/chewy, or more cake like? any tips to make it better, and keep the calories low? any good healthy, low calorie recipes that will make REALLY dense/chewy bars? Thanks!

• ANSWER:
  Chewy Granola Bars By: BURSTEIN
  "Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."

  Original Recipe Yield 3 dozen
  Ingredients
  4 1/2 cups rolled oats
  1 cup all-purpose flour
  1 teaspoon baking soda
  1 teaspoon vanilla extract
  2/3 cup butter, softened
  1/2 cup honey
  1/3 cup packed brown sugar
  2 cups miniature semisweet chocolate chips
  Directions
  Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
  In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
  Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
  Nutritional Information
  Amount Per Serving Calories: 207 | Total Fat: 8.2g | Cholesterol: 18mg

QUESTION:
Does someone have recipes that follow these guidelines?
These are tips on how to make these recipes healthier. Does anyone know where I can get the recipe itself with tips already incorporated in it?

I especially want to know for the chocolate cake because it would be hard to know the correct quantities that will work without the actual recipe.

Thanks.

Choc cake

use cocoa powder instead of choc
Use 2 egg whites per egg instead of whole egg eg if recipe says use 2 eggs then you use 4 egg whites
Replace butter with olive oil (flaxseed oil?) and use 2 table spoons only. Add prune puree to keep the cake moist (and it also adds fibre)
Use buttermilk instead of milk (almond milk for me?)
Use spelt flour/Kamut flour
Put fresh strawberries on top to serve it

Lasagne

Add brown lentils, finely grated carrots, zucchini and celeary with less meat
Use besan-chickpea flour instead of cornflour to thicken it
Use less pasta ie less layers with more filling

Fettucine carbonara

Use lean hame or prosciutto instead of bacon
Eliminate all oil
2 egg whites for each whole egg
Add veges such as snow peas and spinach

Apple pie

Use filo pastry
Make your own pastry with half wholemeal flour/Kamut, olive oil (reduce amount), buttermilk, cinammon and ground almonds for the base
Serve with yoghurt

Chicken curry

Usually served with papadams and naan bread (high fat)
Use curry powder instead of oil based
replace coconut milk with tomatoes and chicken stock
Add veges such as cualie pumpkin green beans and chickpeas
Serve with doongara rice and yoghurt

Pizza

Use tomatoes, onions, capsicums
Use Kamut in dough
Add crushed garlic

• ANSWER:
  get mouth watering recipes
  http://www.samayalblog.com/

QUESTION:
Narnia birthday party for a 2+a 4 year old, ideas,Turkish delight substitute?
We're having a birthday party for our 2 and 4 year olds in ca 10 days. The theme is Narnia. I'm looking for more simple and inexpensive ideas for games, decoration,recipes etc. We like things natural. I also wanted to make some turkish delight but found it was loaded with sugar.Any idea for a healthy sustitute? Also a creative cake decoration idea with not too much work and sugar? drinks with little or no white sugar that's not too expensive eather?

• ANSWER:
  Aplets & Cotlets. They are basically apricots and apples that have been stewed, gelled and cut into cubes and rolled in a very fine layer of powdered sugar. They are basically dried fruit. They are soooooo yummy. My dad, who is a diabetic can have them - so must be fairly nutritional. They are sold in the fine boxed candy section of stores.

QUESTION:
help with loosing weight?
I am 25 years old and today I weighed 185 lbs. I am a stay at home mommy to three kids ages 8, 5, 2. I don't just sit on the couch but with a 2 year old home all day I'm not able to go to a gym or anything like that to work out. I keep my large 3 bedroom house clean, I spend time with my kids playing. When it's nice outside we go outside to play soccer or baseball with my 8 year old son. When it's nice out I go for hour long walks at least 4 days a week pushing my daughter in her stroller while her brothers are in school and then most days after school we go for about 20-30 minute walk together after dinner. I also do about 20 minutes of yoga most days and about 3 times a week I do about an hour of aerobic activities on our Wii Fit Plus.
For breakfast I normally drink a meal replacement shake (170 cal) or special k cereal with skim milk. Lunch is usually lastnights leftovers, a salad with fat free ranch, or another shake. Dinner is usually some type of vegetable, usually fish or some healthy recipe that has grilled chicken or on the rare occasion I eat a beef fried rice recipe or pancakes prepared so they are lower calorie. I only eat egg whites unless it is part of a recipe that calls for the whole egg. I alway use low fat or fat free or sugar free when I can, (mayo, dressing, pancake syrup, etc..). For snacks I usually eat low fat yogart, fresh fruit, or a protein bar. I have cut back where we only eat red meat once a week at the most, I try to grill or bake anything (only frying the few recipes that I can't change). I only drink one can of diet soda two or three days a week. I drink a 20 oz bottle of powerade zero once a day, a couple servings of skim milk, and the rest is water. My average calorie contents is between 1100-1500 a day. I measure everything I eat to make sure I recorded the proper amount of servings.
But over two months time I have only lost 8 lbs. The past week I have gained either .4l bs or .2 lbs every day. I weigh myself first thing in the morning before eating or drinking anything. But yesterday was my daughters 2nd birthday so I indulged in an average piece of chocolate cake with two servings of low calorie vanilla ice cream. And she choose McDonald's to eat for her birthday so I ate a grilled chicken sandwich and medium fries for the first time in over two months. I ate a total of about 2200 calories yesterday, (the first time I've went over 1500 in about 6 weeks) didn't have anymore exercise than normal but this morning when I weighed myself I had lost 1.8 lbs. How did that happen? Why when I eat all the right foods and watch how much I eat I loose very little weight or even gain weight but then when I over indulge I loose more weight?

• ANSWER:
  First, you have an excellent diet! I applaud you. One thing I suggest is switching your Special K cereal to General Mills Total Cereal. It's whole grain, and has less calories, and much more vitamins and minerals (100% of 12 essential vitamins and minerals). I eat it everyday and it fills me up. I'm still full by lunch time! Definitely try that cereal. As soon as you wake up, gulp down a glass of cool water. It’s a wonderful way to start you day and you only need a lesser quantity of your breakfast drink after that. A glass of water lets out all your digestive juices and sort of lubricates the insides of your body. You may have your morning cup of tea but have it after a glass of water. It is good for you. Also drink a glass of water before each meal. As this will fill your stomach a bit so you'll feel fuller sooner. Include in your diet things that contain more water like tomatoes and watermelons. These things contain 90 to 95 % water so that there is nothing that you have to lose by feasting on them. They fill you up without adding to the pounds. Also, stay away from caffeinated drinks! These will actually SLOW down your metabolism. Eating an apple in the morning is actually more affective than coffee. Also, try grazing a few days a week. Grazing means have 4-5 smaller meals instead of 3 larger meals. Lessening your portions is surefire way to lose weight, too.

  As for exercise, just make sure you are burning more calories than you are eating. Wii Fit Plus is a good choice if you can't get out to the gym. It will count calories for you. It's also nice for toning.

  Oh yeah. TURN ON MUSIC AND DANCE LIKE AN IDIOT!

  This is fun to do with kids, and is also wonderful for weight loss! I did this for 10 minutes and was sweating my brains out. Seriously, its worth a shot, and it's so fun.

  Maybe join the local YMCA or in the summer time, swim outdoors. It's one of the best exercises. You can take your kids, too. Always good to teach your kids to swim if they don't know already.

  As for your question, I don't know. The body sort of has a mind of its own. Just eat healthy and exercise a lot. Cardio is great to do, as well as toning. You can learn about toning quickly by doing a Google search. Wii Fit Plus has some nice toning exercises. The key thing here is : drink a lot of water and don't diet! You'll gain it all back. Change your whole lifestyle. Not only will it benefit your weight loss, but it will help you live a longer, happier life.

QUESTION:
Low-budget dessert recipe?
For my food tech. (home economics) GCSE coursework, I need to make 2 dishes in 2 hours. The meals need to be low budget and simple, but also as healthy as possible.

I've got an idea of the first dish: http://www.bbcgoodfood.com/recipes/4730/smoked-mackerel-risotto
It's a smoked mackerel risotto and any leftovers can be made into 'risotto cakes'! The ingredients are quite simple and cheap (apart from the white wine, but most people have wine hanging around anyway).

Does anybody have any ideas of a low-budget dessert/pudding?
Thanks!

• ANSWER:
  Golden Syrup Dumplings

  40g Butter (2 tablespoons), room temperature
  150g Self Raising Flour (1 cup)
  1 Large Egg, beaten (61g)
  60ml Whole Milk (3 tablespoons)

  Syrup:
  3 cups water
  170g Golden Syrup (2/3 cup)
  40ml Lemon Juice (2 tablespoons)
  60g Butter (3 tablespoons)

  DIRECTIONS

  Preheat oven to 190 degrees celsius
  Place syrup ingredients in a medium saucepan and stir until syrup has fully dissolved. Bring to the boil.
  Meanwhile, rub butter into flour. Add egg and milk to mix into a dough. You have your choice of baking or simmering the dumplings.
  If baking, place teaspoonfuls of dough in a greased deep pie dish. Pour boiling syrup over dumplings and bake for 20-30 minutes, until a skewer comes out clean.
  If simmering, drop teaspoons of dumpling batter into the boiling syrup and simmer until cooked.
  Serve with custard, cream or ice-cream.
  Serves 4

QUESTION:
Good recipe additions?
I am in a bake off competiion and we have to bake something other than cookies. They said to try and make your item "stand out".I really want to win, but all my cookbook recipes are pretty dull and boring! I was thinking of using a general brownie recipe, but adding a couple little twist for flavor, then cutting them into small squares and glazing them with icing to make mini-cakes! But I cant think of anything that would go good with the recipe that I could add.Here is the recipe:

brownie mix-
3/4 c. flour
1/4 c.+2 tbs. cocoa powder
1 c. sugar
1/4 tsp salt
1/3 c. apple sauce
3 egg whites
1 tsp. vanilla

Icing:
1/2 c. water
1/4 c. butter
1/2 c. cocoa powder
3 c. powdered sugar
2 tsp. vanilla

(I know the recipes may look weird, they are from a healthy living cookbook)

What can I add to either the brownie mix or the icing to make them really stand out?

• ANSWER:
  After you take them out of the oven, sprinkle with miniature marshmallows, choc chips and nuts (Rocky Road Squares) and put it all back in the oven until the marshmallows are a golden brown colour. Everyone loves them.

QUESTION:
Can I substitute soy flour for all- purpose flour while baking?
I am trying different ways of making everday favorite baked goods healthier. Soy flour seems to be a pretty good alternative to all-purpose or white flour. Can I interchange them in recipes? I understand baking time will be affected, but will the cookies or cake still be the same? (with slight taste change)

• ANSWER:
  Because it has no gluten and different properties than wheat flour, it cannot be used as a 100% substitute for wheat flour. Instead, substitute no more than 1/4 to 1/3 of the wheat flour in a recipe.For best results, increase the liquid in the recipe and reduce the oven temperature by 25 degrees. Keep a close eye on your baked goods because they will bake quicker when made with soy flour.

QUESTION:
unhealthy, spicy, or rice cakes?
i have ibs, so i can't eat spicy food
and for me, personally, it also means i can't really eat healthy foods because they either are spicy, or they leave me unable to... well we won't go into too much detail
even the recipes i've found specifically for people with ibs have onions, peppers, and other things that don't go well in my stomach

are there any healthy recipes that don't include peppers, onions, spice...
and do have SOLUBLE fiber
Rice
Pasta and noodles
Oatmeal
Barley
Fresh white breads such as French or sourdough (NOT whole wheat or whole grain)*
Rice cereals
Flour tortillas
Soy
Quinoa
Corn meal
Potatoes
Carrots
Yams
Sweet potatoes
Turnips
Rutabagas
Parsnips
Beets
Squash and pumpkins
Mushrooms
Chestnuts
Avocados (though they do have some fat)
Bananas
Applesauce
Mangoes
Papayas

and not insoluble fiber alone

• ANSWER:
  I can see a root bake in there! Potatoes, red beets, parsnip, yams, carrots - other roots if you like - all cleaned/peeled (if necessary) cut into pieces of approximately the same size (big or small, as you like), drizzled with a little oil, sprinkled with a little salt - left to grill/bake in the oven until tender.

  You could also make a "meatloaf" from quinoa, mushrooms and squash, that have been run with eggs, salt and a little flour in a food processor.

QUESTION:
I want a recipe for a Simple Moist Banana Bread which uses canola oil instead of butter?
I do not have a whole lot of ingredients in my pantry, just some baking powder, all purpose flour, splenda (brown and white), eggs, vanilla essence and yes of course i do have these really ripe bananas. I do not have nuts or chocolate chips. I do have butter but am really looking to make it healthier by substituting butter with canola oil. I've heard that people make date cakes with oil. so is there a way i can make a really moist banana bread with oil.

• ANSWER:
  I know you wanted a healthy recipe, but this is so good. I am just pasting this, in case you decide to make the real thing one day.
  You can try using oil, see how it tastes.

  Banana Banana Bread

  Rated: 5 of 5 by 3808 members

  Submitted By: Shelley Albeluhn
  Photo By: Rachelle Bowden
  Prep Time: 15 Minutes
  Cook Time: 1 Hour 5 Minutes
  Ready In: 1 Hour 20 Minutes
  Servings: 12

  "Why compromise the banana flavor? This banana bread is moist and delicious with loads of banana flavor! Friends and family love my recipe and say it's by far the best! It's wonderful toasted!! Enjoy!"

  Ingredients:
  2 cups all-purpose flour
  1 teaspoon baking soda
  1/4 teaspoon salt
  1/2 cup butter
  3/4 cup brown sugar
  2 eggs, beaten
  2 1/3 cups mashed overripe bananas

  Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

QUESTION:
any ideas for healthy eating plan? ive dieted and now want to get back onto just plain good food! meal plans?
ive been normally having like, eggs, mostly egg whites, in wholemeal bread, or tortillas for breakfast...yummy!

sushi a lot for lunch cos i just love it, and some fruit,

oat cakes for snacks..again i prefer it to chocolate to be honest how weird that may sound

and i always have apretty good meal, like shepards pie, fish, veggies or pasta..i just cut down on portion sizes a lot, from my usual mammoth bowls of pasta lol...

any nice, nutritionally balanced recipes for any meal at all?

and am i eating enough, i still get a bit weak sometimes although i eat 3 good meals,and snack about once, twice a day.

thanks in advance..

• ANSWER:

QUESTION:
BIRTHDAY CAAAAKE???????????
Any recipes for a "semi-healthy" possibly whole wheat/whole grain cake?
My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
I stay away from sugar, carbs (such as white breads/flour) and fat

soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

• ANSWER:
  101 Cookbooks is a great source for exactly the sort of fairly healthy, not-too-sweet cake you're looking for.

  http://www.101cookbooks.com/archives/unfussy-apple-cake-recipe.html

  http://www.101cookbooks.com/archives/rosemary-olive-oil-cake-recipe.html

  http://www.101cookbooks.com/archives/carrot-cake-recipe.html

  This banana cake is fantastic when made with whole grain flour:

  http://www.davidlebovitz.com/2007/09/banana-bread-or-1/

  Or try a raw cake! Grain-free, and sweetened only with fruits and/or agave.

  This one is great, chocolatey, not too sweet, and super easy. The cake also makes great truffles, and the frosting is basically chocomole - chocolate avocado pudding. Either is great on its own, and they are delightful together as a layer cake:

  http://www.rawfreedomcommunity.info/forum/showthread.php?t=5399

  And this one just looks decadent.

  http://www.rawmazing.com/recipes/raw-dessert-recipe-cranberry-pecan-torte/

  Good luck, and HAPPY BIRTHDAY!

QUESTION:
BIRTHDAY CAAAAKE???????????
Any recipes for a "semi-healthy" possibly whole wheat/whole grain cake?
My birthday is coming up and I want cake this year (last year my parents put candles in a watermelon slice lol)

I'm not on a diet per-say, I just enjoy eating healthy/organic/vegan/vegetarian as much as possible
I stay away from sugar, carbs (such as white breads/flour) and fat

soo I need a healthy recipe for cake! Don't say "OH your birthday is only once a year! enjoy it!"
I AM. I wouldn't care if I ate chocolate cake..But my stomach just can't handle sweets, oils, and preservatives anymore.. So no lecturing..Eat what you want, and I’ll eat what I want.
PS: I really don't want a chocolate cake. I can't handle too much sweetness (like I said)

• ANSWER:
  I found some recipes online. I have not tried them myself but I usually go to this website for my recipes.

  Carrot-Banana-Zuchini cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=141535
  Banana Cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=691728

  For the Banana Cake look at the comments below for alternatives to the flour.

  Hope this helps!

QUESTION:
Is whole grain bread healthy to eat or just better than white bread?
I like eating bread and I know white bread is very very bad for your health (lots of sugar). I also know that wholemeal/grain bread is a healthier choice. My question is, is it a healthy food to eat/snack on OR is it just a better choice if you were going to eat white bread?

• ANSWER:
  Whole grain bread is healthy in moderation, unless you have allergies to wheat or other ingredients in a given loaf of bread, or have gluten intolerance. You may also want to make sure the bread doesn't have high fructose corn syrup or artificial flavorings, preservatives, etc. Otherwise, it's great.

QUESTION:
how much is 9stone and is it healthy to change white bread to homemade bread made from corn flour.?
i prepare it like this as a family recipe from my grandma,just corn flour, olive oil, and water, a bit of salt.you bake it and you can mix together with white cheese olive oil and tomatoes onion or garlic and olives it is a perfect salad,but i like it, to eat with natural yougurt.is it healthy to eat at night time after 7, so i dont put weight? i am doing diet so i want to know if corn bread is good to eat?

• ANSWER:
  sounds healthy and really good, the best way to eat is only eat a little when your hungry

QUESTION:
What's a healthy bread that tastes like white bread?
Or, though I realize that may be too much to ask of a bread that's not heavily refined, one that's less grain-tasting?

• ANSWER:
  real french bread from a bakery...less additives

QUESTION:
How can I make white bread more healthy for lunch?
So basically I NORMALLY eat 100% whole wheat bread and I love it. but the other day we were in a rush and had to just grab white bread. Is there any way I can make this more nutritious? Like, can I play it up by eating some fruit with my sandwich (which is usually peanutbutter and jelly :] ) or something? Please help because I really don't like white bread much...

• ANSWER:
  you could add seseme seeds on it. just add healthier stuff on the inside like veggies, lettuce and tomatoes are an example

QUESTION:
Is half a can of tuna and 1 round of white bread a healthy meal?
Just that I am trying to lose weight and I am looking for tips on meals that are actually healthy.

Usually I would have either a pot noodle or a microwave meal so I don't really know much about healthy meals.

I was wondering if half a can of tuna a a round of bread is healthy & please could you give me some more tips on healthy meals I could make?

Thanks x

• ANSWER:
  Tuna is very good for you, although you would be better with brown bread instead of white.

  I often make myself tuna pasta - with red onion and cheese.

  Jacket potatoes are also quite filling and very good for you.

QUESTION:
Is white bakery bread healthy?
When you go to a bakery you have both whole wheat breads and white buns, my bakery doesn't have whole wheat buns so I make my sandwich with a white bun. Are they healthier than white bread? Are they empty carbs?

• ANSWER:
  not at all. to the body it's pretty much the equivalent of eating sugar

QUESTION:
Is a peanut butter sandwich on white bread healthy?
I'm 13.

• ANSWER:
  Peanut butter is healthy but not on white bread. You should learn, especially at your young age, that whole wheat bread containing many grains within it is MUCH HEALTHIER than white bread. And it tastes better too. Try it, you'll like it. Incidentally, peanut butter has many good fats and oils that help keep your blood vessels clean. So, when they say it's not good for you, they're wrong. Too much is not good.

QUESTION:
Can you still lose weight eating white bread?
I need to lose weight, and I am trying to think of healthy meal ideas, I am going grocery shopping and am making a list.

Im thinking pb and j sandwich can be a healthy, quick lunch option. but i cant imagine eating a pb and j with wheat bread, it would be gross! so im thinking of buying white bread.

are there any healthy white breads? will this stop me from losing weight, since white bread supposedly turns into sugar or something?

• ANSWER:
  Try wheat for a change. And fyi, pbjs are not that healthy... the jam is full of sugar, and although peanut butter is healthy, it is full of fat (calories) so use sparingly. White bread tends to bloat you. It is devoid of nutrients, and the starch found in it is concentrated to the point where it is no longer natural. White breads can really make it hard for you to take of the weight, but as always, its your choice...

QUESTION:
is white bread healthy?
can anyone give me information on white bread is it unhealthy or healthy because me and my family want to be eating healthy and normally we get white bread at the store

• ANSWER:
  White bread is made with bleached white flour. There is very little fiber in this type of flour. A healthier choice would be a fortified bread (if you absolutely need to have white). There are several brands; look at the label to find out how much fiber it has in it.

  The healthiest choice would be a whole grain bread.

QUESTION:
Is eating white bread every day healthy?
Each average slice of warburtons medium loaf has about 111 calories, (the orange ones haha), I would eat brown bread but white bread tastes nicer..

• ANSWER:
  Eating white bread is never "good" for you. I think its ok to have it occasionally. You should try to go for the 100% whole wheat bread whenever possible. Look for the bread that has the most fiber content. Some of the brands have as much as 5 grams of fiber per slice while other wheat bread only has 1 or even less than 1 gram of fiber. When you eat white bread it essentially turns into sugar and then fat in the body.

QUESTION:
is a sandwitch healthy (((white bread ,tomato, letice ,avocado, ham, jalapeno)))?

• ANSWER:
  Use 12-grain bread and you've got it made.

QUESTION:
Is it bad? Natures Own White wheat Healthy white bread?
No Artificial preservatives, Colors or flavors. No high Fructose Corn Syrup. Enriched bread?! 110 calorie for two slices

So This is a brand new loaf of bread they bought and I've heard if your doing crazy workouts like insanity Asylum and P90X that you shouldn't have bread at all because you won't build the Muscle or whatever. I'm trying to put more muscle and remove the little fat left on my stomach. Will bread like this damage or slow me down in any way? I'm HUNGRY!!

• ANSWER:

QUESTION:
Is white’ bread just as healthy as ‘whole grain’ bread because of the enrichment of the white flour by manufac?

• ANSWER:
  no whole grain has twice the calcium 3 times the fiber ,and the best kind is the ones with like 16 grains or seeds added to it or oatmel,if you don't care for the taste as much then try to toast it, whole grain is better,dear

QUESTION:
Which bread has more gluten white or brown?
I know there are many many different types of bread but generally speaking, does white bread have less gluten than brown? I ask this because I get stomach aches a lot and although I'm always hearing 100% whole grain bread is the healthiest, white bread seems to digest so much better and cause me less digestive discomfort.

• ANSWER:
  White flour and whole wheat flour have about the same gluten content. Whole wheat flour has the shards of bran left in it, which gives the flour the characteristic darker color. Since the shards are chemically inert, the white flour will have slightly higher protein or gluten content, but the difference is negligible.

  I don't know what breads you are eating that cause this discomfort, but the problem could be related to something added to the whole wheat flour to make it rise properly. Here's why the baker may be adding something.

  In white bread, the gluten produces small cells in the dough and the yeast produces gas to fill these cells.

  In whole wheat bread, the shards of bran actually cut the cells a bit, which reduces the ability of the dough to trap the gas, which reduces its ability to rise.

  There are several remedies to this problem. The baker can add a bit of fat, such as shortening or lard, more yeast, a bit of sugar, a dough improver or a bit of vital wheat gluten.

  Your problem may be coming from one of these additives.

  In any event, most commercial "whole wheat" breads contain at least 50% white flour.

QUESTION:
Is Melba-Toast still considered to be a healthy alternative to commercial white bread?
I remember when we would eat Melba-Toast. Is it still on the list of healthy foods, or has it become another banned food?

• ANSWER:
  I haven't forgotten Melba toast. I have seen it in restaurants now, in their salad cracker baskets they put on the tables. I remember back in the 60s my mom was always on some fad diet. She had tons of these things around. I actually liked them, until I ate so many I couldn't stand them anymore. Unless I'm mistaken, I think they are healthier than white bread.

QUESTION:
why do they make foods like white rice and white bread when it is not healthy, requires more work to process?
if you just left the whole grain as it is, wouldnt that actually save companies money from having to less processing? why do they need to remove it?

• ANSWER:
  Traditionally, wheat and rice was de-germed in order to allow for longer storage. That produced the refined (white in color) wheat and rice we know world-wide.

  Yes, it is not needed if we do not need to store/ship flour and rice. It is definitely healthier to eat unrefined grains. But, preparing foods from refined products is easier/faster, and produces softer/moister products.

  I add gluten to whole grain bread to accomodate texture issues... but a lot of folks can not tolerate gluten. And brown rice isn't that much harder to prepare. You just can't do it in a rice cooker very well.

  But, removing the germ and husks removes the parts that go rancid soonest. Hope that helps.

QUESTION:
Is white bread unhealthy or is it just less healthy than wheat bread is?

• ANSWER:
  Actually if you look on the labe of white and wheat bread, you will notice that the first ingredient in white bread is bleached flour. In wheat bread it is just "enriched" flour. There generally is no difference in the two. They are both unhealthy. There is very little healthy content in them.

  When reading your labels you need to make sure the first ingredient is whole grain wheat. That is the healthiest kind. You will find this in bread that is labeled "whole wheat" bread.

QUESTION:
Why do they make foods like white rice and white bread when it is not healthy, requires more work to process?
if you just left the whole grain as it is, wouldnt that actually save companies money from having to less processing? why do they need to remove it?

• ANSWER:
  it's cheaper to make, more popular to eat

QUESTION:
can a healthy loaf of bread with no white flour, rise properly?
We have eliminated white flour from our diets, and are looking to make healthier loaves.
With Kamut, spelt, barley, whole wheat flour...etc... Making homemade bread is not my forte,I follow the instructions, but it doesn't work out for me. can anyone give me some hints. I know the general guidelines of kneading and letting it rise, but haven't mastered it yet.
Thanks in advance.

• ANSWER:
  Trouble is, the gluten in white flour is essential for a properly risen loaf of bread. And there's really no good reason to eliminate white flour entirely. There's not enough gluten in whole wheat flour and the other grains, which is why recipes for bread made with them always call for a certain amount of white flour to be included in the mix.
  Your desire to eat healthy is commendable - but you seem to be a bit over-enthusiastic. Do some more reading on the topic and don't accept just one or two authors as ultimate authorities. White bread is not the dreadful threat to health some folks make it out to be. It shouldn't be your only bread - but again, totally eliminating it isn't necessary.

QUESTION:
How do I make white bread healthier ? We get White bread as part of military rations, what can I do to make it
healthy ? I am from India so it would help if items available in this part of the globe are recommended.

• ANSWER:
  What an interesting question! As far as making ready made white bread healthier, would be just eating it in healthy ways (no butter...).

  But once bread is baked, it's pretty much a done deal. You can not convert it into whole grain, whole wheat, high fiber bread. You should ask your military canteen to carry different types of bread.

  Eat it with some achaar or chutney!

QUESTION:
Is it okay if I still eat white bread along with a healthy diet and exercise?
i love white bread and I usually eat one slice or two per day is that okay I eat fruits vegetables and I exercise in the morning to keep my metabolism up.

• ANSWER:
  White bread, when digested, turns into a substance that is just like sugar. It is high on the Glycemic Index, which means it will make your blood sugar level shoot up then crash a short while later. Try to eat whole grain breads instead. The white bread will probably short-circuit your diet.

QUESTION:
Is a cucumber sandwich on white bread healthier than a cheese, ham and lettuce sandwich on whole-meal bread?
If I eat a sandwich with low-fat butter spread and cucumber on white bread with the crusts cut off, is that healthier than cheese, ham and lettuce with low-fat butter spread on crusty, whole-meal bread?

• ANSWER:
  It may be less calories, but it's low in nutrition too. The ham/cheese/wholemeal sandwich would at least have some protein and fibre in.

QUESTION:
Is pumpernickel bread healthy, or is it worse, same as white bread?

• ANSWER:
  its healthy than white bread only because it contains more fiber and it takes a bit longer to break down. I would take wheat above all though.

QUESTION:
Is just honey nut cheerios and white bread all day healthy ?
why or why not.

• ANSWER:
  NO! White bread has very little nutritional value. Honey nut Cheerios are okay, but you should add some French vanilla yogurt. Then add fresh fruit, vegetables and some protein. It is healthy and nutritional.

QUESTION:
What's healthier white bread,white rice, or tortillas?
As in carbs and protein. Obviously wheat is better but I wanna know which of the three are healthier

• ANSWER:
  I assume you mean flour tortillas? Those are all so equally matched health wise it's hard to say. I'm going to say the tortilla is the healthiest because you are most likely to eat just one, limiting the amount of carbs. You would probably eat two pieces of bread in a sandwich, and you might eat couple cups of white rice

QUESTION:
Is Matzoh healthy, and does it have the same effects as white bread?
I'm trying to go on a diet that includes staying away from white bread.

• ANSWER:
  it is better than white bread, it doesn't have yeast in it which makes it rise, and that can puff you up. So yes it is but just don't get the really salty kind, they have varieties that you can chose from, so you don't have to eat plan which lives up to its name..its plan.

QUESTION:
Eating White Rice and bread healthy or not?
hello all. Im a martial artist and I workout at the gym often. I want to stay toned and keep my muscles hard and lean. My diet basically focuses on protein meals and fruits and vegetables. But still I do need to eat some carbs for my workout and to get energy not to mention I crave for some complex carbs too. Is it ok to eat white Rice? and what about eating bread because I love bread lol...im really confused some tell me they are not healthy to eat

• ANSWER:
  they arent healthy. try brown or wild rice and whole wheat bread instead of white.

QUESTION:
Is white bread healthy?

• ANSWER:
  White bread is made from refined white flour containing several unwholesome constituents and very little in the way of nutrients and dietary fibre, essential for a healthy digestive system and a stable metabolism. This is why:

  Refined white flour is produced from the whole wheat grain which is then subjected to the refining process which removes all traces of the husk, or bran and along with it all the goodness contained in the grain. It is then bleached using chemical bleaching agents which contain chlorine and dried in kilns at high temperature to kill any remaining beneficial constituents. This insipid, bland, tasteless powder then has gluten added, which is a product that an increasing number of people are becoming allergic to, which helps to produce a more evenly risen and air filled loaf. A standard while loaf of bread also has sugar added to enable the baker’s yeast to prove the dough and make it rise. Salt is also added to check the progress of the yeast and prevent the loaf from rising too much, or over-proving.

  Eating mass produced white bread can be somewhat likened to eating cardboard, such is its blandness and lack of any useful dietary benefit whatsoever. Small bakery bread and home made loaves usually taste a little better but because refined white flour is used in their production, there is still no health benefit.

QUESTION:
Is eating multi-grain bread healthier then white bread?
Will I also be healthier if I eat multi-grain crackers?

• ANSWER:
  Multi grain is healthier because it has actually proteins and nutrition in it. White bread is basically junk food that fills you up and makes you fat.

QUESTION:
What is the green mould that looks quite healthy growing from my 4 day old loaf of white bread?
Is this edible? Can this green stuff be good?

What do you know that I dont?

• ANSWER:
  Penicillin

QUESTION:
Are whole grain breads healthy, or are they just a little better than white bread?

• ANSWER:
  They're healthIER than white bread and they do taste better. The reason is whole grain breads release the nutrients slower than white bread. The body has to work on getting the nutrients instead of being dumped into the body all at once. This is good for people who need to watch their blood sugar levels.

QUESTION:
On the healthy/unhealthy scale where does grilled cheese(american cheese, white bread and country crock) fall?
I used to eat super healthy but since I've moved on my own I find myself making grilled cheese alot and I'm wondering just how bad it is. What can make it healthier?

• ANSWER:
  I think it rides the line! it can be unhealthy... but it could also be healthy... if you make it right. Your body requires X amount of dairy and grain everyday anyways... why not make it tastee?

  If you use wheat bread, thats a whole grain serving! If you use a high quality good cheese, you can add a dairy serving. You are allowed to eat SOME fat everyday, as long as you dont go overboard on the margerine or yogurt based spread... you should be ok. If you want, increase your protein by adding a slice of ham or turkey to the middle. Need a veggie/vitamin c serving?? Slice of tomato.

  It also is important that you're not ONLY eatting grilled cheese, and still getting your daily servings of fruit and veggies. If you're only eatting grilled cheese, than yes... thats unhealthy.

QUESTION:
Is Wonder Bread healthy, even though it is still white bread.?
The one that is fortified with calcium.

• ANSWER:
  to tell u the truth all food is good food to some level. In a balanced diet all food can provide substance. However, white bread does provide less nutrients then many types of wheat bread products. So yes, wonder bread does give u certain nutrients. However, overall i would say that most of your wheat products are better.

QUESTION:
Ii eat about 6 slices of white bread a day, is this healthy?
If not anyone know anything i can replace it with as i love toast and sandwiches. Thanks.

• ANSWER:
  No not really if it is all you are eating are you filling your bread with tons of salade and ham,chicken, eggs ect as you need lots more protien and the like.
  Swop bread for whole meal or even better granery (one with seeds in it) they has lots of vitamins that white bread does not.
  Toast is ok but cut out the fat on it and stick to honey, jam ect brown bread taste much better than white once you get used to it you wont swop.
  If you are talking about swopping bread all together a good healthy low fat diet is needed.

  Calories for bread: Thick
  Brown = 95
  granary = 105
  white = 95
  wholemeal = 90

  Calories bread medium
  brown = 75
  granary = 85
  white = 80
  wholemeal = 75

  Calorie bread thin per slice
  brown = 70
  granary = 75
  white = 65
  wholemeal = 65

  So although calorie intake for your white bread is ok it is the goodness in the bread you need to think about.
  I hope that helps.

QUESTION:
Is pita bread healthy? What is the most healthy source of carbohydrates?
Is pita healthy in comparison to wheat bread, or white bread, or any other kind of bread.

• ANSWER:
  The healthiest sources of carbohydrates are from vegetables, fruit, nuts & seeds. Highly nutritious foods you should consider: spirulina, paprika, turnip greens, mustard greens, kale, garlic, brewers yeast, raw almonds, ground flax seeds & chia seeds.

  Paprika - 1 Tablespoon = 20 cal = 71% DV Vit.A - 8% DV Vit.C - 10% DV Vit.E - 14% DV Vit.B6 - 9% DV Iron & others way too many to list.

  Brewer's Yeast Powder - Two tblspns. provide a whole lot of nutrition! 158% RDA Chromium - 90% Selenium - 88% B2 - 80% B1 - 50% Copper - 50% Niacin - 40% B6 & others way too many to list. It tastes peanutty to me. I have been adding it to sesame butter, a lil raw honey, coconut cream & coconut oil, powdered whey and tastes like peanut butter to me!

  Chia seeds sound so expensive but 1# will make 10# food - Amazon.com has couple lbs. for shipped to you. I buy in bulk (24#) from getchia.com for # with free shipping.

  Chia seeds - 3.5 oz is nearly 500 calories, half calories from fat (high in Omega3 fatty acids) & 16grams of COMPLETE protein for 6grams carbs & 63% DV Calcium - 95% Phosphorus - 23% Zinc - 9% Copper - 108% Manganese.

  Faux tapioca - 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk (or cream and added water during induction) & artificial sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding.

  Ground flax seed (2 Tbsp) 1/4 cup water, artificial sweetener, mix in a raw egg - let sit 10 min. to absorb liquid, put some cream cheese in the middle & nuke 2 minutes. Suggested for daily fiber needs.

  Flax seed - 3.5oz - 534 cal - 65% calories from fat (high in Omega3 fatty acids) for 2gram carb & 26% DV Calcium - 64% Phosphorus - 29% Zinc - 61% Copper - 124% Manganese - 36% Selenium - 98% Magnesium - 32% Iron - 110% Thiamin - 9% B2 Riboflavin - 15% B3 Niacin - 24% Vit.B6 - 22% Folate - 10% Vit.B5.

  Brazil Nuts- 3.5oz - 656 cal - 85% calories from fat for 4gram carb & 16% DV Calcium - 73% Phosphorus - 27% Zinc - 87% Copper - 61% Manganese - 2739% Selenium - 94% Magnesium - 13% Iron - 41% Thiamin - 2% B2 Riboflavin - 1% B3 Niacin - 5% Vit.B6 - 5% Folate - 2% Vit.B5.- 29% Vit.E

  Almonds- 3.5oz - 575 cal - 72% calories from fat for 10gram carb & 26% DV Calcium - 48% Phosphorus - 21% Zinc - 50% Copper - 114% Manganese - 4% Selenium - 67% Magnesium - 21% Iron - 14% Thiamin - 60% B2 Riboflavin - 17% B3 Niacin - 7% Vit.B6 - 12% Folate - 5% Vit.B5.- 131% Vit.E - Potassium 20%

  Raw nuts are living and full of the energy of life and should be capable of building a tree. Roasted nuts are dead & they may still provide some nutrients, but none can compare to the nutrients and enzymes from a live food.

  Unfortunately, raw does not necessarily mean living.

  For example - Commercially sold almonds are now required to be pasteurized turning a live food into a dead one. You can not sprout an almond that has been irradiated. I buy my almonds direct from growers off ebay. I get 20# for less than # including shipping.

  April 6, 2007 - Small-scale farmers, retailers, and consumers are outraged over a new federal regulation that will require all almonds grown in California to be sterilized with various “pasteurization” techniques. The rule, which the USDA quietly developed in response to outbreaks of Salmonella in 2001 and 2004, traced to raw almonds, mandates that all almonds undergo a sterilization process that includes chemical and/or high-temperature treatments.

  The only exemption to these new regulations will be ... small-scale growers who can sell truly raw almonds but only direct to the public

QUESTION:
Is whole wheat(whole grain) bread really healthy for you or is it just better than white bread?

• ANSWER:

QUESTION:
Why is brown bread more healthy then white? And... does it really matter that much?
I watched a documentary and it said that brown bread causes (well help at least) some of the most common old person illnesses... It tried to say that brown bread is worse for you in the long run.

• ANSWER:
  If the bread is brown as a result of sugars being added either brown sugar of molasses then it is no healthier than white bread. If the bread is brown because of the use of whole grains and unbleached flours then yes it is healthier.
  If you eat it in moderation that is fine but to eat a whole loaf because it is "healthier" than white bread you are defeating the purpose.

QUESTION:
Can you use a white bread recipe for whole wheat bread?
I have an awesome white bread recipe (I have baked my own bread for over a year), but I would like to make healthier bread. Will it still work if I substitute whole wheat flour for white flour?

• ANSWER:
  From my experience, it doesn't work very well. The result is too dense. You can sub out whole wheat pastry flour for all purpose and the results are much better in my opinion.

  Kudos to you for making your own bread. Here is my favorite sandwich bread recipe. It's light wheat. http://smittenkitchen.com/2009/01/light-wheat-bread/

QUESTION:
How healthy are peanut butter and jelly sandwiches on WHITE bread? How about plain peanut butter sandwiches?

• ANSWER:
  peanut butter actually has healthy fats, especially if you go natural. Jelly on the other hand is all sugar. Cut out the jelly and switch to wheat bread.

QUESTION:
Fresh white bread is it healthy to eat when you are on a deit?

• ANSWER:
  Nope. White bread is the worst!
  It is like eating glue.
  You need bread made from 100% whole grain flour.
  THis is one food that is not acceptable on any sensible diet.
  Good luck.

QUESTION:
Will i gain more weight if i switch from wheat bread to white bread? Is white bread less healthy?
I have been on a diet, trying to GAIN weight for the last week or so, i have put on 5 pounds, mostly through just eating more of everything, but especially wheat bread, i've been going through a loaf every 2-3 days of it, i toast it and put grape jelly on it. I have heard from some people that wheat bread actually speeds of your metabolism and makes you burn calories, is this true?

I'm now up to 160 lbs from 155 at 6'1", but the last few days i seem to have stalled at 160. If i switch to white bread instead of wheat will i gain more weight?

I am trying to bulk up more and gain more muscle, not just get fat. I work out different muscle groups 4-5 days of the week btw so i'm already pretty toned, i'd just like to gain a little more bulk, my target weight is 170.

thankyou

• ANSWER:
  Wheat bread is healthier than white bread, but, if you're buying that mass produced preservative loaf, neither are healthy.

QUESTION:
why is whole grain bread considered healthier than white bread?
a- white bread is higher in fat than whole bread
b- the process of enriching white bread introduced harmful chemicals
c- becuase of its wholesome image, there is little nutritonal difference
d- some nutrients that are lost during the prepartion of white bread remina in whole grain bread.

• ANSWER:
  d, the wholgrain is used in whole-grain bread, and only the innards are left for white bread.

QUESTION:
Why is whole wheat bread or brown rice considered healthier than white bread/ rice?
Why is it considered healthier if it contains the same amount of calories, if not more ?

One cup of white rice has 205 calories while brown rice has 220

• ANSWER:

QUESTION:
difference between white and whole grain bread?
why is whole grain bread healthier than white bread?

• ANSWER:
  There are two big differences: how they’re processed and how healthful they are. The flour for both is made from wheat berries, which have three nutrient-rich parts: the bran (the outer layers), the germ (the innermost area) and the endosperm (the starchy part in between). Whole wheat is processed to include all three nutritious parts, but white flour uses only the endosperm. When put head-to-head with whole wheat bread, white is a nutritional lightweight. Whole wheat is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium.

  But of all these nutritional goodies, fiber is the star:

  *In a 10-year Harvard study completed in 1994, men and women who ate high-fiber breads had fewer heart attacks and strokes than those whose tastes ran to bagels and baguettes.

  *Simply switching from white to whole wheat bread can lower heart disease risk by 20 percent, according to research from the University of Washington reported in the April 2, 2003
  issue of The Journal of the American Medical Association.

  *Fiber has long been known to aid digestive health too.

  *Fiber can help you lose or maintain weight because eating fiber-dense wheat bread helps you feel full.

  But a lot of white bread is enriched. Doesn’t that take care of the nutrients lost during refining?

  Nope. When flour is refined, it loses the most nutritious parts of the grain—the fiber, essential fatty acids, and most of the vitamins and minerals. In fact, about 30 nutrients are removed, but
  by law only five must be added back (though others often are): iron, niacin, thiamin, riboflavin and folic acid. There’s so little fiber left after processing that you’d have to eat eight pieces of white bread to get the fiber in just one piece of whole wheat bread.

  Other foods besides whole grains have fiber and nutrients. Can’t I just get what I need from them and still enjoy my dinner rolls?

  Whole grains provide health benefits that other foods don’t. In a Harvard study of 75,000 nurses, those who ate at least three servings a day of whole grains cut their heart attack risk by 35 percent and were less likely to get into weight or bowel trouble. By contrast, those who ate more processed foods—such as white bread, white rice and sodas—were more than twice as likely to develop diabetes. “Science continues to support the key role of whole grains in reducing chronic illnesses,” says Len Marquart, professor of nutrition at the University of Minnesota and author of the first health claim for whole grains approved by the US Food and Drug Administration.

  How can I tell if bread is really whole wheat?

  Color used to be a clue, but no more. Although white bread is white because it’s been bleached, some dark bread has just had caramel coloring added to it. Look for “whole grain” or “whole wheat” as the first ingredient on the label. If any other ingredient is first, put the loaf back and keep looking.

QUESTION:
My neighbor feeds the wild birds everyday with white bread, rolls etc.. Is this healthy for them?

• ANSWER:
  At a local nature park there are signs everyware that say not to feed the ducks and geese bread or rolls.

  This guy here is a bird watcher and he says;
  "3. Feeding birds lots of stale bread. The birds may seem to love your stale bread, but bread to a hungry bird is like popcorn is to a hungry human: Lots of filler, but no real nutritional value. Bread also attracts mostly starlings and house sparrows. Solution: Offer apples, oranges, meat scraps, rendered suet, mealworms, or other nutritional foods instead."
  http://www.birdwatchersdigest.com/site/backyard_birds/top_ten/bill_top_10_wi_mis.aspx

  But then again what my neighbor does is his or her business as long as it does not endanger my family, so . . .

QUESTION:
Is cracked wheat healthier than white bread?
Oh yeah? Then why? What is it about cracked wheat? Is it better than whole wheat? I don't think so. Explain.

Thanks.

• ANSWER:
  Pretty much anything is healthier than white bread. White bread is over-processed. Every nutrient that was in the wheat to make white bread was removed in order to make it look white.

  Cracked wheat IS healthier than white bread. Whole wheat is healthier than white bread.

  As they say, "the whiter the bread, the sooner your dead."

QUESTION:
is whole wheat flour/pasta/bread ect actually healthy or is it just healthier than white flour?
if not is there a healthier alternative ?

also sorry random but are onions healthy?

• ANSWER:
  It is actually healthier.

  Onions are healthy as well. Not quite sure how exactly. Haven't really been asked this before.

QUESTION:
Does eating white bread or sugar make you gain weight even if you stay within your calorie range?
I eat 2,000 calories to maintain my weight. Most of the foods I eat are very healthy (whole-wheat bread,chicken breast,vegetables etc) but sometimes I cheat and eat something with white bread or sugar in it. Will eating something with white bread or sugar in it,such as a slice of cake or something,make me gain weight even if I stay within 2,000 calories?

• ANSWER:
  Depend on different bodies. Look like not.
  But I will gain weight if I switch to "pure" carb, (bread, pasta, rice and noodle , of course sugar) as my meal. I use to eat complex carb, such as vegetable, oatmeal to replace "pre carb", then I keep away 10 lbs.

QUESTION:
is brown bread healthier than white?
we`ve all heard that brown bread is supposed to be healthier than white bread so i put it to the test,i took a loaf of each to my local gym and left them to it for half an hour,well thirty mins later and not one bench press,not even a push up from either,so is brown really healthier?not in my experiment.can anyone explain this anomoly

• ANSWER:
  Can not argue with such a experimental based matter.

  Maybe both loafs of bread are more into jogging, so take them to a running track and wait to see what happens.

  Can not wait to get the results from this second test!

QUESTION:
Wonder Whole Grain White Bread is it good for you?
My family usually eat the Wonder White Bread and I know its not good for you. So I thought of a healthier alternative, I would buy this Wonder Whole Grain White Bread. Is it worth buying or should i buy some other kind of bread. Any suggestions on healthier bread with whole grain. Thanks.
Is Arnold 7 Grain, 12 grain, Multi grain, or 100% whole wheat would be a better alternative?? Thanks

• ANSWER:
  whole grain white bread, what a laugh, its white bread, with no to little fiber in it,, if you want white bread and the best one,, Iron kid's white bread is better than strait white bread, you will pay more for the iron kid's, but your asking for healthy, other wise whole grain or whole wheat brown bread is better for you in the long run. hope this helps you