Dr Oz tolerance to carbs info
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I make all my life choices by doing the exact opposite of what Dr Oz recommends.
Going pretty solid so far26 -
Dang thread is making me hungry! Bacon flavored Ritz..... Drool....5
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suzannesimmons3 wrote: »singingflutelady wrote: »I have a Dr Oz intolerance. Why oh why do people still listen to him after he's been called out so many times for spewing pseudoscience?
Not just called out he was hauled to congress to explain himself wasn't he.
Which, not to turn this political, was a complete waste of time for your Congress.3 -
Can you do the cracker test with Chicken in a Biscuit crackers?
And artichoke dip from Publix?
Asking for a friend.16 -
Taste change?
I don't understand...why would the 'taste change'?
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annaskiski wrote: »Taste change?
I don't understand...why would the 'taste change'?
That's my question, what does taste change mean?4 -
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annaskiski wrote: »Taste change?
I don't understand...why would the 'taste change'?
No idea.
Maybe cracker taste turns into chocolate? Or beer? In that case, keep chewing and live on!6 -
annaskiski wrote: »Taste change?
I don't understand...why would the 'taste change'?
I think they mean when you actually taste the cracker. Since the woo-woo theory involves whether or not you have the right something-or-other in your saliva to correctly process carbs, I'm guessing the faster you taste the cracker, the better your body supposedly handles carbs.
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When I was little and was sick or sad, my mom would let me have Saltines with margarine and a little cup of Coca Cola. Since Dr Oz makes me sick and sad, I really want some right now, except I'd probably go with butter, because... butter.11 -
shandy82165 wrote: »annaskiski wrote: »Taste change?
I don't understand...why would the 'taste change'?
That's my question, what does taste change mean?
If you take a saltine and chew it slowly, at some point your saliva begins to break down the flour and it begins tasting "sweet" I assume that's the taste change being discussed.
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Christine_72 wrote: »I challenge anyone to eat 6 jatz crackers in 60 seconds. If you can achieve this, then you are carb tolerant.
Note: I have yet to meet someone who can do it .
What is a jatz cracker.
I like those little wine tasting crackers. Should get some.2 -
I'd like to watch the dead parrot sketch for some reason now.9
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Probably a typo of Ritz. And I could definitely eat 6 Ritz crackers in 60 seconds. I will take that challenge!0
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MommaGem2017 wrote: »Probably a typo of Ritz. And I could definitely eat 6 Ritz crackers in 60 seconds. I will take that challenge!
I just googled: http://www.arnotts.com.au/products/jatz/
Can't tell how big they are, but they don't appear very big. I don't believe 6 of these in 60 seconds would present any sort of problem.
eta: I just noticed in the picture the half lime, so these are about the same size as the diameter of a lime. Yeah, I'm not seeing a problem with this. Unless she meant that they're so good, you'll have trouble stopping at six.
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TheWJordinWJordin wrote: »I've never seen a salt-less cracker. Even the ones that say no salt tops, have the same amount of salt in them.
OTC wine tasting crackers (just looked them up): 11 crackers, 130 cal, 30 mg sodium, 4 g sugar. Wheat, water, sugar, palm oil, and salt (but it can't be that much).
I'm avoiding palm oil, though, blah. I love these, they are super bland, which is weirdly what I like in a cracker.
Oh, well, back to no crackers for me.1 -
bwahahaha i saw this yesterday WOO http://www.doctoroz.com/quiz/quiz-are-you-carb-intolerant1
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Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?10 -
CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
I can't explain the whole cracker situation (it's odd to me too and I'm an American), but Lays does make special edition chips with more unusual flavors -- wasabi ginger, biscuits and gravy, chicken and waffle, Reuben, everything bagel, etc.
And Doritos does some unusual chips, including a truly bizarre "Dorito Loco Taco"-flavored chip. That's a chip that supposedly tastes like a Taco Bell taco with a Dorito shell. So it's like Doritos doubled?4
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