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What is xylitol? It’s listed on the ingredient panel of many products.
What are the best snacks to eat?
Question: I’m trying to cook healthier, so I use low-fat dairy products now. When I cook milk, it curdles. Why is that?
--Justin, Sachse, TX
Answer: If you’re new to light cooking you may not realize that fat is what helps dairy products keep from curdling. If you cook with heavy cream, you can boil and boil and it’ll stay smooth. Whole milk stays smooth longer than skim milk. So if you are distracted by a phone call or the kids, your sauce can turn into a grainy “broken” mess. The solution is to bring lower-fat products to a simmer, not a boil. If you have a thermometer, the magic number is 180 degrees F. If this sounds like too much work, you can stabilize your milk with starch like cornstarch or flour. The starch will prevent curdling and help to thicken the milk, too.
Question: Breakfast is the most important meal of the day, right? What’s the best breakfast to eat if you want to lose weight?
--Damien, Wall Lake, LA
Answer: Try eggs. A new study shows that adults who ate two eggs every morning as part of a reduced-calorie diet lost 65 percent more weight and kept energy levels higher than people who ate a bagel. Both are similar in calories, but the protein in the eggs made people feel full longer so they could stick to their meal plans. Other protein sources for breakfast can include peanut butter, milk, meat and fortified cereals. You’re looking to get about 15 grams in each meal.
Question: What is xylitol? It’s listed on the ingredient panel of many products.
--Carrie, Jackson, MS
Answer: Xylitol (pronounced zie-la-tol) is a naturally occurring sugar alcohol found in foods like beets, berries and corn. Xlitol is useful on a low-sugar diet, because it is only partially absorbed by the body, but is nearly as sweet as white sugar. Xylitol prevents bacteria from sticking to teeth, so it’s often used in sugar-free gum. Too much can cause stomach aches in some people, however, so keep an eye on your symptoms after you have some.
Question: Crème fraiche is called for in some fancy desserts, but I can’t find any locally. Is there a substitute for it?
--Maureen, Stiegel, LA
Answer: Crème fraiche is creamy, tangy and delicious, and often found in desserts. But you’re right: you’re not likely to find it in smaller areas like ours. If you don’t want to have to drive to a large city to find it, you can take heavy cream and add a bit of buttermilk to it, or substitute sour cream. If you use buttermilk and cream, let it stand a few minutes to thicken. Here’s a quickie recipe for it:
Crème Fraiche
Ingredients:
2 cups heavy cream
1/4 cup buttermilk or sour cream
Directions:
Combine in a jar with a tight fitting lid. Shake to combine and let stand 24 to 48 hours to thicken. Shake again and chill until ready to use. Lasts about 2 weeks.
Question: What are the best snacks to eat?
--Mildred, Tyler, TX
Answer: The best snacks—the ones that keep you satisfied longest and keep blood sugar levels even—are a blend of complex carbohydrates and a protein. This combination metabolizes slowly to give you more sustained energy over time. Good examples are turkey breast on whole wheat bread, yogurt, whole grain crackers and cheese and even a PBJ.
