Meds, Mind, Body & Benefits > Nutrition & HIV

Yogurt

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alisenjafi:
This is the only brand of yogurt I will eat because they don't use corn syrup.
http://www.stonyfield.com/
Check em out
Cheers
Johnny

carbonNYC:
In general, all that brand's sweetened yogurts have just the right amount of sweetness. When I have Yoplait or Dannon these days I almost gag on the sugar (or syrup) quantities they add. I just love Stonyfield -- and for some reason it's the cheapest at my local Whole Foods! The regular grocery stores artifically jack up the price because this is relatively "premium," I suppose.

Any good yogurt recipes? I haven't moved past the smoothie.

alisenjafi:
The link not only has recipes but you can sign up for coupons. Check it out. As for sugar, you think it is right , the  more you back off of sugar the more you redefine what is sweet.
I have been eating White Rose Natural peanut  butter made with peanuts and salt nada mas.

A friend gave me some Jiffey and I gagged ! It was nauseating .I haven't seen any studies on what these crack sugars do to you and actually seen reports by some scientists that high fructose corn syrup is getting a bad rap- right. Just like second hand smoke is okay.
I was getting heavier and realized it was the cranberry I was drinking outside my home. I reverted to water.
Since our metabolisms aren't working correctly due to the meds it would be interesting to see if any correlation between hfcs and weight.
Cheers
Johnny

carbonNYC:
Ah! I missed the recipe link (and the coupon link!).

What I'm surprised about is how many of that site's recipes involve cooked yogurt. I mean, I guess yogurt is a low-fat substitute for sour cream, but I eat it for the healthful bacteria (of which Stonyfield includes more varieties than Dannon -- but who knows whether that's actually better) which are acid-tolerant but not heat-tolerant! Why pay for the good yogurt and then cook those little guys to death?

I might actually try this one, though -- my mom makes this with sour cream:
Ambrosia
Ingredients:
32oz Stonyfield Farm Vanilla Yogurt
1 cup pecans
1 cup shredded coconut
20 oz can unsweetened pineapple chunks, drained and chilled
11 oz can mandarin organges, drained and chilled
As for the sugar aspects you mention -- one of the best things I did was stop adding sweetners (artificial or otherwise) to coffee. Just the little sugar in the milk does it for me now, and I actually enjoy the real taste of the coffee. As a consequence, adjusting to the relative bitterness of coffee makes my taste for sugar in my diet overall much lower. (And since I drink decaf and green tea, I'm not having huge caffeine issues!)

I've gotten really into reading about the science of cooking, recently. It really makes you appreciate food more -- and now I actually know how to cook meats!
I highly, highly recommend this book: On Food and Cooking, by McGee. I've been making it my bedtime reading
Link: http://www.amazon.com/gp/product/0684800012/sr=8-1/qid=1155558166/ref=pd_bbs_1/104-0414722-7371109?ie=UTF8
Full disclosure: I'm a biologist -- so it may not be for everyone!

Christine:
Stonyfield is the best. I love Tzatziki sauce. It is the white sauce on gyros. I eat it plain, or dip some bread into it.

Tzatziki Recipe
Ingredients:
2 cups Plain yogurt
1 medium Cucumber -- peeled and grated
1 clove Garlic -- minced
2 teaspoons Olive oil
1 tablespoon White vinegar
1 tablespoon Finely chopped fresh dill
1 teaspoon Finely chopped fresh mint
1 pinch Salt

Directions:
Combine all the ingredients in a glass bowl and chill for several hours.

I drain the yogurt, and press out as much of the water as I can with the cucumbers. I also do the mint and dill to taste.

Christine

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