Posts tagged ‘Food’
The diet coke argument
You might have heard about this argument before. In fact I have been through this a handful of times with friends. But if you think that diet coke is better than the regular coke or any soda, think again. People arguing that the “diet” soda drinks are fine because they are low in calories and “sugar”. But not to go into the high-fructose corn syrup argument and the negative effects it has on our health, which is a science in itself and was covered here by 3baid. But take a look at the other facts about the “diet” drinks.
- Studies have showed that carbonated water can irritate your digestive system and cause what’s known as Bowel Syndrome.
- The chemical sweetener used in diet coke which is called Aspartame is linked by many studies to a serious negative impact on health such as headaches, seizures, neurological problems, abdominal pain and nausea.
- Phosphoric acid. Do you know what you can do with this acid? you can clean car batteries and remove rust on metallic objects. Phosphoric acid is what gives the diet coke its taste.
- Potassium Benzoate is used to preserve the freshness of the drink. It’s why coke/diet coke has long expiration date. It’s also used in fireworks (lol?)
There are many more negative effects with diet drinks. These are just a few of them. If you research this subject, you will probably find people arguing it both ways. Both will be stating facts and studies to support their argument. My advice? Just drink more water! (On a side note: Oreo shakes are totally fine and healthy!)
TweetThree Safe-to-Eat Cookie Doughs: Chocolate Chip, Sugar, and Cake Batter!
They’re all eggless according to Willow Bird Baking, so they’re safe to eat.
Recipe by: Adapted from Family Fun Magazine
Yields: about 1 1/2-2 cups cookie doughIngredients:
1/2 cup butter, softened
3/4 cup light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
4 to 6 tablespoons waterDirections:
In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.
Safe-to-Eat Sugar Cookie Dough
Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extractDirections:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
TweetSafe-to-Eat Cake Batter Cookie Dough
Recipe by: Willow Bird Baking
Yields: about 1 1/2-2 cups cookie dough1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons waterDirections:
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
Pumpkin Pie Dip
This stuff is dangerous.
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g
15 oz can pumpkin
3/4 cup brown sugar (Splenda would work too)
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or more to taste)
6 oz fat free Greek yogurt (I used Chiobani)
8 oz cool whip free
cut up apples to dip (extra points)
Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.
