Baking with OAT Flour vs Wheat

http://www.livestrong.com/article/557742-baking-with-oat-flour-vs-wheat-flour/

There are many types of flour that you can use for baking, including oat flour and wheat flour, both of which are versatile. They can be used for breads, cookies, rolls and many other baked goods. There are some important differences that you should be aware of when converting wheat flour recipes to oat flour ones.

Availability

Many people use wheat flour simply because it is available in any grocery store. Oat flour is a little harder to find, but it can still be purchased at upscale grocers or in health food stores. You can make your own oat flour by putting dried oats into your blender and using the pulse setting to chop the oats into a fine powder. 1 1/4 cups of rolled oats makes one cup of oat flour.

Gluten Content

Many people are attracted to oat flour for their baking because it is gluten-free, unlike wheat flour. Some people avoid gluten because of medical or dietary concerns. Gluten is a protein that makes dough elastic and baked goods chewy. Without gluten, oat flour can leave your baked goods heavy or the item may fall apart. Some cooks remedy this by adding more liquid or rising ingredients to their recipes.

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Texture

The texture of wheat versus oat really depends on what type you are using. For example, a whole wheat flour has a thicker, grainier texture than an all-purpose wheat flour. Similarly, some oat flours are coarser than others because of the milling process. For example, if you make your oat flour at home, it would generally be somewhat coarser than a highly ground oat flour. Generally, though, oat flour is much lighter and less coarse than a whole wheat flour.

Flavor

Oat and wheat flour have similar flavors, though many will find that an oat flour has a heartier flavor than all-purpose wheat flour. It is also somewhat sweeter than whole wheat flour, so you may consider adding less sweetener to your recipe.

Rising Problems

Since oat flour doesn't contain gluten, you will need to adjust your ingredients to make your baked items light and fluffy. When making recipes that require yeast, you will need to add more yeast if you use oat flour than when you use wheat flour. When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, replace the buttermilk with 1/2 teaspoon baking soda for each cup of milk.

Moisture Content

Oat flour tends to make a baked good more moist than wheat flour. It is a good choice for making cookies and quick breads for this reason. In your cookie and bread recipes, replace up to 1/4 cup of the wheat flour with oat flour. In recipes other than breads and cookies, you can substitute 1 1/2 cups oat flour for one cup of wheat flour.

HEARTWEED Notes: 

I have replaced oat flour for wheat 100% in recipes, like pancakes, biscuits, muffins,and cookies. Some oat flour bake up differently I have found that Greenwise Organic Rolled Oats from Publix make a pretty fluffy oat flour in a standard blender. I use a mason/ball jar. My blender blade screws right on to the bottom -like much like a bullet blender. While other other oats like steel cut -make a pretty good pancakes, muffins, etc they are a bit more grainy-think cornbread. I believe this is because my blender can not process this hard cut oatmeal finely so... 

Also if you can ingest this product without problems its really has been helpful but I  have made recipes without.

http://www.pamelasproducts.com/products/baking-ingredients/not-xanthan-not-guar-baking-binder/

Ingredients:
Potato Starch, Psyllium.

This is anothergreat product for egg replacer. 

Ingredients: Tapioca starch, arrowroot powder, citrus fiber, cream of tartar, sodium bicarbonate.

https://www.vitacost.com/namaste-foods-raw-goods-gluten-free-egg-replacer

Histamine Intolerance food List

http://www.food-intolerance-network.com/food-intolerances/histamine-intolerance/histamine-intolerance-hit-tolerated-foods-list.html

Buckwheat is not wheat!

Buckwheat is a  fruit seed....

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey. 

Historically speaking, buckwheat certainly isn’t paleo. You can put lipstick on a pseudocereal, but it’s still a high-carb, high-glycemic-loading grain wannabe. It also requires significant amounts of processing (grinding, roasting, rinsing, sprouting) to become edible to humans, and the earliest known domesticated cultivation of buckwheat was in Southeast Asia, probably around 6000 BC, well after the advent of agriculture. A wild form obviously existed before, but – as with grains and legumes – not in large enough quantities for it to become a regular food source for early man.

Read more: http://www.marksdailyapple.com/dear-mark-visting-family-primal-compromises-and-grain-

alternatives/#ixzz3v4a1diBx

BUT: from Marks Daily Apple: Is there a place for buckwheat in the modern Primal diet?

If you want my strict Primal answer, then, well, no. But your question had another nuance: that you have family visiting, and that these loved ones can’t imagine eating a meal without a starchy side. So you are looking for some sort of middle ground. If you desperately need a grainish backdrop for a meat dish, I guess you could throw in a little quinoa or buckwheat.

Heartweed: Use it ocassionally, I used it to make 

Christmas cookies!  

The Problem with Modern Wheat

Although this is article is on a page that sells a product to replace modern wheat, it explains the issues that have plagues modern wheat so well. I am going to post just a few quotes from the article but I suggest you go to the link and read the whole article. This article talks about wheat but the problems with other grains, such as corn, have the same issues.


Source from: http://www.grainstorm.com/pages/rant

• Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization: it cultivates easily, stores for years in kernel form, releasing its nutritional bounty when the seed is ground and prepared into fresh breads or porridges. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients.

So what’s changed? In fact, almost everything.

• The way we grow it, the way we process it and the way we eat. The very wheat itself. Since industrialization, everything has changed, and it has happened in two distinct “technology revolutions”. The first was in milling, the second in cultivation and farming. Both have had a profound effect, yet most people have no idea.
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• “From a human nutrition standpoint, it is ironic that wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.”
• For 10,000 years, we cultivated wheat, stored it, milled it and consumed it. The system worked, and it nourished civilization. Then, in the industrial era, we changed things.
• First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, drought and blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results). Put another way:

We have mutant seeds, grown in synthetic soil, bathed in chemicals. They're deconstructed, pulverized to fine dust, bleached and chemically treated to create a barren industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

• You need to look for stone-ground “whole meal” flour, where the entire wheat kernel is ground and the germ is crushed into the flour. It’s hard to find because it doesn’t keep well—delicate fatty acids start to degrade immediately. So if you do find the real stuff, it has likely been oxidizing for months in the distribution chain, turning stale and rancid. Of course you can taste this. It’s that bitter unpleasantness that we so often associate with whole grains. Which is yet another irony, because that flavour signifies that nutrients have been lost. 
•  A farmer friend of ours told us: “Our pigs are grain-fed. We grind it for them fresh everyday. If it's not fresh, they don’t like it, and they don’t thrive.”

Heartweed: so today's wheat is not the same as the wheat our parents/grandparents grew up on. And even if you buy organic stone ground the wheat deteriorates so quickly that the wheat becomes rancid and inedible/unhealthy. Modern processing also prodeuces super gluten wheat.Todays wheat contains much more gluten. 

The Paleo Diet

Dr. Loren Cordain is the world’s foremost authority on the evolutionary basis of diet and disease founder of the Paleo diet. The Paleo diet is for health foremost and then weight loss. 

The Paleo Diet, the world’s healthiest diet, is based upon the fundamental concept that the optimal diet is the one to which we are genetically adapted. The therapeutic effect of The Paleo Diet is supported by both randomized controlled human trials and real-life success stories.

WHEN YOU ADOPT THE PALEO DIET YOU MAY:

• Reduce your risk of heart disease, type 2 diabetes, and most chronic degenerative diseases that affect people in the western world
• Lose weight if you are overweight
• Improve your athletic performance
• Slow or reverse progression of an autoimmune disease
• Improve or eliminate acne
• Sleep better and have more energy throughout the day
• Enjoy an increased libido
• Improve your mental outlook and clarity
• Enjoy a longer, healthier, more active life

    Dr. Loren Cordain is the "real" Paleo. It is not just a fad diet. He has done the research and he has  proven the results time and time again. It is about health. Regaining your health with the benefit of weight loss, if you need to lose weight. It is about regaining muscle strength and energy.  Other "paleo" diets will say that processed meats like bacon and sausage are Paleo but Dr. Cordain explains why they are not. He tells  you that the natural meats they are made from have had their omega fatty acids manipulated by processors. This is not natural and not natural is not healthy.  He tells that many so called Paleo foods are not actually Paleo. Nuts are Paleo but only walnuts are omega 3 and omega 6 balanced. You need that balance to become healthy.  Nut flours are Paleo but they are also concentrated calories and omega unbalanced. White potatoes are not Paleo but sweet potatoes are but they are also calorie dense. There is a science to it all and if your read his books he explains the science. Non-Paleo foods have anti-nutrients, saponins and other harmful ingredients that penetrate your intestines and allow intestinal matter and bacteria to enter the bloodstream where wreaks havoc on the body. 

     He tells you that you do not have to give up all your treats  forever that you can live well on 85% Paleo. Although , you need to get healthy first. For more information go to  http://thepaleodiet.com. 

I post true paleo recipes under "paleo" and paleo treats under "not everyday paleo". Although I did not learn that not everything paleo was not considered foods that you should eat on a regular everyday basis until after nov 2014 so anything in the paleo label before dec 2014 may not be 100% paleo. I will gradually be updating that label. 

Bryers New ice creams not ice cream

YES! I am having reactions (I have not consumed Bryers ice cream in awhile so I am noticing the new changes.....UGH ) Well be researching homemade ice cram makers in the near future...although I do not eat ice cream often hubby loves it and its 100 degrees outside ;) 

• Breyers was bought by Unilever. Everything has changed.
• Natural Flavors can mean anything and can be changed at any time and the company does not have to disclose what the natural ingredient is. 
• Legally natural ingredient can be a natural substance that can be manipulated in the lab. These "franken" foods can cause major disturbances in people with sensitivities.

http://www.wptv.com/money/consumer/dont-waste-your-money/breyers-ice-cream-changing-ingredients-on-some-flavors

When you think supermarket ice cream, many of us think Breyers for wholesome ingredients.

It has been making "all natural" ice cream -- with just five or six ingredients -- for generations.

But take a close look some new Breyers cartons. Some now have an ingredient list that's grown to a more than a dozen ingredients including mono and diglicerides, guar gum, carrageenen, and corn syrup.

Breyers says the change makes it have a smoother texture and says it contains less fat. The company also says the new formulation scores very well in taste tests.

Doesn't That Stink?

But from the "doesn't that stink" file, news that Breyers reformulation doesn't meet FDA standards for ice cream, according to the consumer website Mouseprint.org.Under federal law, to be called “ice cream”, a product must meet a certain standard of identity, which in this case requires that there be at least 10% milk fat in the product. That generally would come from the cream in the product. If the product does not meet the federal “recipe” for ice cream, it has to be called something else. In this case, they are calling it frozen dairy dessert which has no federal definition (other than it does not meet the standards to be called ice cream.)

Mouseprint reports that Breyers now has to call its new recipe " frozen dairy dessert" instead. 

WWW.truthinlabeling.org  (the label has changed even on the natural brands)

Recently, Good Humor-Breyers, producer of Breyers ice creams, eliminated "vanilla" from their list of ingredients and replaced it with "natural flavors."

We suspect that Good Humor-Breyers replaced "vanilla" with "vanillin" in order to save a little money, but even if they are now using "vanillin," an apparently safe ingredient for MSG-sensitive people, the term "natural flavor" is a suspect term for MSG-sensitive people and, in more cases than not includes some processed free glutamic acid (MSG). The content of "natural flavor" can change at any time without notice since congress has declared flavors and flavorings to be proprietary, and do not require disclosure by food companies.

One webpage said they knew something had changed when the cat would not even lick the empty bowl.  Maybe our animals should all become taste testers!

I am looking into a new stevia I just recently sent an email to Now Foods to ask them what the alcohol in their liquid stevia was sourced from : CORN.

I have bought gallons of this stuff! :(

Paleo Diet/ LIFESTYLE  and SCD 

I am not a big fan of diets but Paleo is a lifestyle . It is not just about losing weight but gaining health. Its about food and lifestyle. It focusing on the complete person not just digestion. I am not saying I am 100% paleo but this lifestyle come pretty close to it . Bonus for me is that most recipes that are Paleo fit my dietary needs: grain free, corn free.  I have got to say I do not eat pork (pork is paleo friendly) and I do not eat it for several reasons. It is a choice you have to make for yourself but:
For me and my house we will serve no pork!.

So you will see I long list of recipes under the paleo tab. I use to be just gluten/corn free, but then I have found that just gluten/corn free is not working for me. I also have recipes under a tab called SCD - that is Specific Carbohydrate Diet. (this a HEALTH diet - not necessarily a weight diet). Many disorders of the digestion system and the brain (depression, autism,etc) can be dealt with using SCD diet. I have found that I am carb senstive and I am trying to find more SCD recipes.

The list for legal/illegal foods on the SCD is so long that I will post the link but not the list. Check it out. I have found that many of the illegal foods are foods that I have deleted through the years because they cause me issued and I have learned of new since looking at the list.



Legal foods: carbohydrates that  are monosaccharides and have a single molecule structure that allow them to be easily absorbed by the intestine wall. 
Illegal Foods: Complex carbohydrates which are disaccharides (double molecules) and polysaccharides (chain molecules) are not allowed. Complex carbohydrates that are not easily digested feed harmful bacteria in our intestines causing them to overgrow producing by products and inflaming the intestine wall. The diet works by starving out these bacteria and restoring the balance of bacteria in our gut.

Also from their webpage. The Specific Carbohydrate Diet™ is biologically correct because it is species appropriate. The allowed foods are mainly those that early man ate before agriculture began. The diet we evolved to eat over millions of years was predominantly one of meat, fish, eggs, vegetables, nuts, low-sugar fruits. Our modern diet including starches, grains, pasta, legumes, and breads has only been consumed for a mere 10,000 years. In the last hundred years the increase in complex sugars and chemical additives in the diet has led to a huge increase in health problems ranging from severe bowel disorders to obesity and brain function disorders. We have not adapted to eat this modern diet as there has not been enough time for natural selection to operate. It therefore makes sense to eat the diet we evolved with.

The Specific Carbohydrate Diet™ was clinically tested for over 50 years by Dr Haas and biochemist Elaine Gottschall with convincing results. From feedback from the various lists and other information at least 75% of those who adhere rigidly to the diet gain significant improvement.

The Truth About Dried Cranberries OUCH!

http://www.snack-girl.com/

This shocking post will reveal a little known fact about dried cranberries. Someone has to reveal the truth!

Cranberries are picked by fairies who live in teeny weeny mobile homes.

:)

Actually, the truth is not as interesting as the above fib. Dried cranberries, also know as “Craisins”, are not the same as raisins. Sure, Ocean Spray would like you to believe that they are the same, but there is one big difference.

Dried cranberries are made with added sugar, while raisins are just dried grapes with no sugar added. Why should this matter to you? I guess I think that most of us put dried cranberries and dried grapes in the same category because they sit next to each other in the store and because of the name “Craisins”.

Side note from heartweed" sugar is a grass..wheat is a grass! 

I learned all about “Craisins” at a California Raisin Advisory board breakfast where they fed me (you guessed it) raisin bread. Yum! At any rate, they are the ones who came up with that cute Marvin Gaye singing raisin.

They are a bit miffed at the cranberry people because of the insinuation that dried cranberries are like raisins and I think they have a point. Here are a two big differences between the two:

• Raisins have 6% of your daily value of iron per serving
• Raisins have 310 mg of potassium (9% of your daily value) per serving
• Raisins have 1 gram of protein and 2% of your daily value of calcium per serving

How much iron, potassium, protein, and calcium do dried cranberries have? Ahem, ZERO.

Here are the nutrition facts for one serving of dried cranberries:

130 calories, 0 g fat, 33 g carbohydrates, 26 g sugar, 0 g protein, 3 g fiber, 0 mg sodium

There are no other significant sources of macronutrients on the package. You may be getting some micronutrients, if they survived the dehydrating process. The rest is just fiber and sugar (which they added).

Raisins are more nutritious and fundamentally a different product (nothing added!) than dried cranberries.

I'm not saying you should stop eating dried cranberries. I love to use them as a flavoring agent for salads or cookies, but be aware that raisins are better for you.

TEA 101 


I love hot tea and I am thinking of making it with loose tea leaves  the "proper" way -so I hear - not that it matters. But I have found that it may be more economical -especially when buying the higher end teas.The tea I like at the moment comes in the cutest metal container and is called Harney and Sons ( iherb.com) they have so many flavors. Loose and tea bags.
Found this link: Tea 101 http://www.theteatable.com/tea101_teafaq.html

Green Bread?????? 


http://againstallgrain.com/

.......sunbutter baked goods have the tendency to turn green once they’ve cooled. This is due to a reaction between the baking soda and the chlorophyll that lingeres in the seeds once they’ve been extracted from the flower. It’s not harmful, actually quite the opposite. It can increase the efficiency and the quantity of your red blood cells, although there’s probably not enough chlorophyll in these cookies to make much of a difference. The lemon juice in this recipe should help do the trick to keep your cookies brown and not turning bright green inside, but I assume it probably depends on what kind of sunbutter you use and how much chlorogenic acid is left in the seeds.  Keeping them in the refrigerator will also help the color and the texture.

she used 3/4 tsp pf lemon juice.to 1/4 cup sunbutter. 

As you know I have a corn allergy. I also found out that the organic tomatoes I have been using for years contain citric acid, which the company confirmed was corn derived. I will be looking for a new tomato until I dig up a garden and plant my own. Look for posting under tomatoes.

Also I am looking for them in glass jars or least BPA free lined canned. Tomatoes are highly acidic and leach the BPA (and whatever other nasty chemicals right into the themselves).

Update!!! I have found my tomatoes they are Bionature tomatoes in GLASS jars and they are organic. I bought mine at vitacost but I know they are at other sites. 

Vegetable Broth

Looking for a safe vegetable broth/
1. Pacific
2. Imagine



http://www.pacificfoods.com/food/broths-stocks/broths/organic-low-sodium-vegetable-broth.aspx

This is from Pacific's website:

Organic Vegetable Broth Low Sodium

Nature's bounty is captured in our rich, organic vegetable broth that's a perfect start to so many dishes. We've simmered savory leeks, onions and garlic, adding carrots and celery and vine-ripened tomatoes for garden fresh flavor.

INGREDIENTS

• Water
• Organic Carrots
• Organic Celery
• Organic Tomatoes
• Organic Onions
• Organic Leeks
• Organic Garlic
• Sea Salt
• Organic Bay Leaves
• Organic Parsley
• Organic Thyme

SUITABLE FOR THESE SPECIAL DIETS

Vegetarian Diet

 

Vegan Diet

 

Lower Sodium

 

Kosher Parve

 

Gluten Free

Dairy Free

 

Corn Free

 

Soy Free

 

Wheat Free

 

Yeast Free

When you click on corn free (I didn't click on the others) it says: 

corn free diets

no corn, no problem

heartweed: LOVE THAT 

Another thing I can't eat: 

Citiric Acid - usually made from CORN

Carragean- grown on CORN or WHEAT - also some evidence that is cancer causing

Natural Flavor - can be anything inclduing wheat and corn

Wheat 

Corn

Any meat or dairy that is not grass fed

Artificial Sweetners 

Maltodextrin -check labels!!!

xanthan gum - grown on wheat, corn or dairy



No Wheat, No Corn, No Sugar, No Artificial Sweeteners, NO MSG, No Peanuts, No White Rice, No Cokes, No Diet Drinks, No High Fructose Corn Syrup, No Sucrose, No Dextrose, NoSuclrose (nutra Sweet), No aspartame, No splenda, No Cow's Milk, No SOY, No pink/yellow/blue packets,No Wine, No Whine :) , No Preservatives, No Drugs, and No Alcohol

Corn Allergy :there are an estimated 10 million people in the United States with a corn gluten allergy. That alone isn't very interesting until you realize that 75% of all processed foods have some form of corn in them, and 50% of the sweeteners are made of corn. When you put all of that together, you can see that it is difficult for those 10 million Americans to find food they can eat.
Citric Acid is often derived from corn. Yup. Sounds like citrus but it doesn't mean it is. It's also derived from a mold process in case anyone has mold or possibly mushroom allergies.




If you would like to learn about how to live with a corn allergy in other countries (Canada, France, the UK, Italy, Germany. . .) please see Cornfree.ca ("Avoiding Corn in Canada"). Labelling laws are different in every country. It is important to understand what corn products are called in each country so that you can read ingredient labels and understand which products contain corn and which do not -- it removes the need to carry around a blanket list of foods to avoid.

Read More http://www.epicurious.com/articlesguides/blogs/editor/2008/09/corn-allergies.html#ixzz2tDHSyvXF

Traditional and Non-Traditional Corn Allergy Symptoms

Allergists and other medical professionals tend to only recognize the traditional symptoms; the non-traditional symptoms tend to be those family members identify.

Traditional Symptoms

Traditional allergic reactions include:

• Anaphylaxis
• Asthma attacks and/or shortness-of-breath
• Breathing and/or swallowing difficulties
• Drop in blood pressure
• Intestinal issues, such as stomach discomfort/cramps/pain, diarrhea, nausea and/or vomiting
• Migraine headaches
• Rashes and/or hives
• Tongue, face and/or throat swelling and/or tingling

Non-Traditional Symptoms

Non-traditional reactions include:

• Depression
• Disturbed sleep
• Eczema
• Fatigue
• *Fuzzy thinking*
• Joint pains
• Hyperactivity (especially in children)
• Inability to concentrate
• Lethargy
• Mood swings and/or behavioral changes (especially in children)
• Night sweats
• *Raccoon* eyes
• Recurring ear infections
• Respiratory conditions
• Sinus conditions
• Urinary tract infections (UTI)

For the most part, everyone's corn allergy symptoms are slightly different, as well as the tolerance (or intolerance) of amounts of corn that can be ingested. Do not assume that your corn allergy symptoms will match someone else's, nor that what is safe for them to eat will be safe for you.

Other names for corn or products that may contain corn or corn derivatives:  No wonder we can't seem to get it under control. 

Acetic acid Alcohol Alpha tocopherol Artificial flavorings Artificial sweeteners Ascorbates Ascorbic acid Aspartame (Artificial sweetener) Astaxanthin Baking powder Barley malt* (generally OK, but can be contaminated) Bleached flour* Blended sugar (sugaridextrose) Brown sugar* (generally OK if no caramel color) Calcium citrate Calcium fumarate Calcium gluconate Calcium lactate Calcium magnesium acetate (CMA) Calcium stearate Calcium stearoyl lactylate Caramel and caramel color Carbonmethylcellulose sodium Cellulose microcrystalline Cellulose, methyl Cellulose, powdered Cetearyl glucoside Choline chloride Citric acid* Citrus cloud emulsion (CCS) Coco glycerides (cocoglycerides) Confectioners sugar Corn alcohol, corn gluten Corn extract Corn flour Corn oil, corn oil margarine Corn starch Corn sweetener, corn sugar Corn syrup, corn syrup solids Corn, popcorn, cornmeal Cornstarch, cornflour Crosscarmellose sodium Crystalline dextrose Crystalline fructose Cyclodextrin DATUM (a dough conditioner) Decyl glucoside Decyl polyglucose Dextrin Dextrose (also found in IV solutions) Dextrose anything (such as monohydrate or anhydrous) d-Gluconic acid Distilled white vinegar Drying agent Erythorbic acid Erythritol Ethanol Ethocel 20 Ethylcellulose Ethylene Ethyl acetate Ethyl alcohol Ethyl lactate Ethyl maltol Fibersol-2 Flavorings* Food starch Fructose* Fruit juice concentrate* Fumaric acid Germ/germ meal Gluconate Gluconic acid Glucono delta-lactone Gluconolactone Glucosamine Glucose* Glucose syrup* (also found in IV solutions) Glutamate Gluten Gluten feed/meal Glycerides Glycerin* Glycerol Golden syrup Grits High fructose corn syrup Hominy Honey* Hydrolyzed corn Hydrolyzed corn protein Hydrolyzed vegetable protein Hydroxypropyl methylcellulose

Hydroxypropyl methylcellulose pthalate (HPMCP) Inositol Invert syrup or sugar Iodized salt Lactate Lactic acid* Lauryl glucoside Lecithin Linoleic acid Lysine Magnesium citrate Magnesium fumarate Magnesium stearate Maize Malic acid Malonic acid Malt syrup from corn Malt, malt extract Maltitol Maltodextrin Maltol Maltose Mannitol Methyl gluceth Methyl glucose Methyl glucoside Methylcellulose Microcrystaline cellulose Modified cellulose gum Modified corn starch Modified food starch Molasses* (corn syrup may be present; know your product) Mono- and di- glycerides Monosodium glutamate MSG Natural flavorings* Olestra/Olean Polenta Polydextrose Polylactic acid (PLA) Polysorbates* (e.g. Polysorbate 80) Polyvinyl acetate Potassium citrate Potassium fumarate Potassium gluconate Powdered sugar Pregelatinized starch Propionic acid Propylene glycol* Propylene glycol monostearate* Saccharin Salt (iodized salt) Semolina (unless from wheat) Simethicone Sodium carboxymethylcellulose Sodium citrate Sodium erythorbate Sodium fumarate Sodium lactate Sodium starch glycolate Sodium stearoyl fumarate Sorbate Sorbic acid Sorbitan* (anything) Sorbitol Sorghum* (not all is bad; the syrup and/or grain CAN be mixed with corn) Splenda (Artificial sweetener) Starch (any kind that's not specified) Stearic acid Stearoyls Sucralose (Artificial sweetener) Sucrose Sugar* (not identified as cane or beet) Threonine Tocopherol (vitamin E) Treacle (aka golden syrup) Triethyl citrate Unmodified starch Vanilla, natural flavoring Vanilla, pure or extract Vanillin Vegetable anything that's not specific* Vinegar, distilled white Vinyl acetate Vitamin C* and Vitamin E* Vitamins* Xanthan gum Xylitol Yeast* Zea mays Zein