BBQ Pork Ribs & Pork Fried Rice

[Chelsea]

I was searching for this recipe today because I really wanted to try it this summer but....

balsamic vinegar is made form unfermented grape juice. That had me a little worried to try it. I went and tried to research it and also found that many of the balsamic vinegars in grocery stores today instead of being aged have brown sugar added. Just a word of caution. So tell me, am I missing something and it is okay? I love balsamic vinegar and would love to hear it is okay.

[Tammy]

Originally I was told to use white vinegar when I could. It's made from alcohol. But now I usually use regular apple cidar vinegar with no problems. If a label just says vinegar, it's not a problem, either. Regina eats dill pickles just about every day, and they are made with vinegar.

With that as my experience, I'm guessing that somehow the sugar isn't included in the vinegar. I don't know how they process vinegar. It's not something I've ever looked into.

So if apple vinegar works, I don't know why grape wouldn't be processed the same way. But if you see any reactions, then I'd stick with the white vinegar to be sure. And I would defininately stay away from any with brown sugar in.
Tammy

[Benjamins mom]

The Univ of Iowa DFI site says to avoid apple cider vinegar, yet some balsamics are ok. Our balsamic brand says it contains sulfites from grapes..whatever that means, but it sounds too risky for Ben. If anyone finds an ok brand, please post it. What about rice vinegar and cooking wines?

carrie

[guest]

The one I have tried is Spectrum Naturals Organic Balsalmic Vinegar. The website says "Made from Trebbiano grapes and aged in casks in the tradition of the legendary vinegars of Modena for a beguilingly complex, mahogany-hued vinegar.
Ingredients
Organic Wine vinegar and concentrated grape must."
The website is: www.spectrumorganics.com/index.php?id=56#j205
Under the nutritional Information is says no sugar.

[Cati]

Benjamins said:

Our balsamic brand says it contains sulfites from grapes..whatever that means, but it sounds too risky for Ben.

Hi carrie,

here you can read:

Sulfites (also sulphite) are compounds that contain the sulfite ion SO 3 2−. They are often used as preservatives in wines (to prevent spoilage and oxidation), dried fruits, and dried potato products.

About five percent of asthmatics have difficulty breathing within minutes of eating a food containing sulfites (reference?). People with allergies to aspirin are also at an elevated risk for reaction to sulfites. The reaction can be fatal and requires immediate treatment at an emergency room, and can include sneezing, swelling of the throat, and hives. (See also: anaphylaxis.) Those who are allergic to sulfites are urged to avoid products that could contain them.

Cati

[azmary]

Well, I have an assortment of balsamics in my pantry and I don't even cook much. But I haven't trusted them yet. They list sugar from 2% up to 4% on one of them...

I have been using Star Natural Rice Vinegar, which is "light and mild," just like the label says! I just referred to their website and want to pass on this link because it has ingredient info about all their vinegars,olives, and some other products. (I remember some discussion flying around here about olives...): www.starfinefoods.com/nutrition.html

I bought this at the local Kroger's-type supermarket, but it was shelved with the asian foods, not the vinegar... whatever...now my mouth is watering for some of this bbq sauce. thanks guys!!! mary in az.

[Peter]

Yes, you are right Kristen, fermentation eats up fructose that is why it's important for HFI to eat food that has already been fermented when possible. Also, it helps to take acidophilus because it mainly helps to clean the system from acid deposits :

"The other mechanism she mentions is that the "beneficial bacteria" of the digestive tract live up to their name "acidophilus" in that they like to eat yummy uric acid for lunch (and breakfast and dinner). These bacteria can be destroyed by many drugs, especially antibiotics, which of course are SUPPOSED to destroy bacteria. That's why gout is often seen as a side-effect of using antibiotics.


To cover this possibility, the dieter should make sure their acidophilus bacteria culture in their digestive tract is in good shape, either by eating yogurt with live cultures or by taking an acidophilus supplement. This needs to be repeated after any course of antibiotics, of course. "


Have a nice day!

[lisa]

I wonder if that could be why Nate ate so much yogurt in the beginning? He's now down to 4-5 cups a week, but he used to want it every day twice a day. Doc said he had been on more antibiotics by 16 mos. than most kids take by the time they're 12 yrs. so I'm pretty sure any beneficial bacteria was at a minimum. Anyone else experience something similar with the yogurt intake?

[Gretchen]

When Jarrett was a baby he had a ton of trouble with thrush. Actually he had an endoscopy about a year and a half ago and he had yeast all in his esophagus too!!! He hasn't had it lately, but he ended up on Diflucan a number of times because Nystatin didn't work.

Gretchen

[Tammy]

Just thought I'd let you know that we've never had a problem with thrush. I'm not saying it's not related, but fortunately it's not something That Regina had to deal with.

When you're trying to see if something is coincidence or related, it's good to know how many do - and don't - have it.
Tammy

[Chelsea]

We dealt with a lot of thrush early on, with Gillianne and I both taking diflucan, her for 2 weeks me for 2 months. Yeast overgrowth is also very common with Iga immunodeficiency which she has, so I am sure that played a part in ours.

As for Nystatin, most strains of yeast are now resistant to nystatin. When my nursing moms come in with yeast I always get them started on the other regime and tell them to avoid nystatin. Gillianne always has and always will be on acidophillus.

Uric acid will only build up if too much fructose is consumed. Those of us avoiding fructose shouldn't have a problem with the uric acid build up or gout, unless there is an underlying glycogen storage issue as they suspect may be the case with Gillianne. Though I question that now, as her foot pain has disappeared since we removed the soy from her diet.

[Peter]

Common fermented foods :

"Olives, pickles, cheese, wine, yogurt, sauerkraut and the seasoned, aged sausages the French call "charcuterie" are some of this category’s most popular delicacies.

Though the term "fermented" sounds vaguely distasteful, the results of this ancient preparation and preservation technique -- produced through the breakdown of carbohydrates and proteins by microorganisms such as bacteria, yeasts and molds -- are actually delicious. Even more so, they are so beneficial to overall health that some of these "functional foods" are now considered to be "probiotics," increasing your overall nutrition, promoting the growth of friendly intestinal bacteria, and aiding digestion and supporting immune function, including an increase in B vitamins (even Vitamin B12), omega-3 fatty acids, digestive enzymes, lactase and lactic acid, and other immune chemicals that fight off harmful bacteria and even cancer cells."

Uric acid causes gout if the body has too much build up. Uric acid will mainly be caused by a large consumption of the following things : Fructose, legumes, meat and too much fat. The good thing with yogurt (particularly if homemade) it can release probiotics in the body so that they will go digest fructose and uric acid. The down side is that any fermented product tend to be acidic so one should not overindulge because it will create an imbalance in alkaline minerals in the body. Finally, any fermented vegetables still do contain fructose and it's best not to eat large quantity of those but it's better than non fermented ones...


Have a nice day!

[sapphicode]

i use rice vinegar for cooking. it's ok with me, anyone ever cook with it before? any problems?

[Bert Lindsey]

Hello,

I bought a six pack of Amstel light, first time in months/years. By beer three I was broke out around axillaries and inguinal area with red wheals...

Tried again next day, by end of beer #2, I again started with hives....

I drink beer too frequently, eat well, etc., but never with hives except when I used too much soap powder in wash

Thanks

Bert

[colormist]

My husband breaks out from some types of alcohol, as well. Usually hives on the face and neck.

Amstel was giving me a vicious case of acid belly the last time I drank it. I've been avoiding it since then.

[mike]

I get sick when I drink Budweiser/Coors or any beer like that. I don't get hives but my nose runs and I feel like I have a cold for a few days after.

[beverlyrhea]

My best friend can't drink beer just for the reason you discribed, hives, then gas and many bathroom visits. She is a full blown cealic.(sp) She almost died before she figured it out. It was not IBS as she was told her DR's. She looked like walking death and was living on her muscles, she was to the point her body systems were shutting down.
I found a "Wickers" b-b-que marinade. Bottle lists O grams sugar, ingredients: vinegar,salt,spices, mesquite flavoring.web site www.wickersbbq.com I guessing this is OK, anyone else use this before? Do I need to contact the company? I used it years ago when I was dieting, thought it my work for my HFI son. Before I would buy chicken breasts in bulk, break down to family meal size, pour marinade in freezer bags with chicken and freeze. Ready to go grill when defrosted. Quick ,easy,and yummy tummy. Will this bbq work for him? Please teach me, I'm trying hard to get his diet under control.
Also I bought Calorie Control Brand chocolate flavored cheesecake mix,key lime pie mix, and Joseph's cookies from the Sugarless Shop. Any one else use these? Would someone please read this and make sure I didn't miss something? All ingredients are list on the sugarless shop's site web page.

[julienc]

Beverly,

I haven't had that marinade before, and I don't see an ingredients list on their website. But it sounds okay from what you've described (though the mysterious "spices" ingredient is always tricky). Just be careful when looking at the grams of sugar in an item. I generally ignore this label completely and just look at the ingredients list. The artificial sweeteners are generally all bad (sucralose (splenda), sorbitol, etc), and the only safe one I am aware of is aspartame. So when buying diet foods that have "no" sugar, just make sure it is sweetened with aspartame.

Hope this helps.

[ukbill]

I always avoid "Light Beers" or "Low Carb" for some reason they always cause me problems.

OK BBQ stuff. Most Balsamic Vinegar is far too sweet .. yes I love the stuff too but boy it gives me a kicking.

Rice vinegar also is no problem but I would avoid any vinegar made from fructose generated Alcohol. IE Grape (wine) or Apple (cider).

I make a BBQ marinade up from the following..

Malt vinegar (made from barley), Oil (Olive sunflower or Peanut oil)
to which I add lots of Soy Sauce Herbs and spices. Such as Cumin ground Coriander and ground Cardamom

I usually add a good measure of Chili and grated root Ginger.

IF the mix is NOT totally unpalatable when uncooked there will be no flavour when it is cooked

If I want to thicken it to make it stick to the meat then I add a little Potato starch (flour) and warm the mix until it thickens then put the meat into it to soak.

If I want to cook trout then I mix a little butter with Celery seed (or Celery salt if pure seed is not avalible) and sliced almonds (just a few) fill the cavity in the fish with the mix and wrap it in a double layer of foil into a parcel, then throw it onto the Barbecue.. Very tasty!

PS I used to Love Pickles particularly Dill Cucumbers. but now I cannot go near them. For what reason I do not know, but they seem sweet to me now. perhaps the variety of cucumber has been changed?

[sheerazu]

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