Chocolate is never off-topic

Sorry but I can't agree that all those chemicals are better. You can't possibly use unsweetened cocoa without a ton of artificial sweetener and who knows when the next unnecessary study will be done and they will say Splenda is bad. I can't for the life of me think that chemicals are better then natural.

What's in today is out tomorrow.

Remember the butter vs. margarine wars. Today you must not eat butter, tomorrow margarine was going to kill you. I'm not sure about today's ruling but I'm still going to butter my bagel, so there.

Lucille

I got medical dispensation to use butter. According to one of the early CFS books, there are long chains in margarine that are harder to digest than butter, and thus, we should stick to the natural stuff that's easier to digest.

I never gave up either butter or eggs. Fortunately, I took a nutrition course as a newlywed in Montreal (figured it might help me to learn how to cook North American)and a lot of myths were dispelled right then, some of them before they even came up!!

And, I will proudly say, my dh has adult onset diabetes which was apparently caused by the ACE inhibitors he was prescribed a few years back, and we keep his A1c levels right where the doc. wants them. Plus, after he was diagnosed I spent six months between the kitchen and the computer, recalculated all his favorite foods so he can still eat them, we eat like kings, (and you should SEE my produce bill!!!)

BTW, Happy Mardi Gras, everybody.

Olwyn Mary in New Orleans.

I'm with you 100%, Lucille! I always tell people I'm a natural kind of girl. :) I refuse to eat margarine and have even stopped using it in my cooking. I was glad to see that Crisco is now trans-fat free, too!

If God wanted us to eat all those chemicals, He would have made our food that way!

Joan