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Welcome to Diet-Depot-Newsletter - Issue 30
How are you today?
Sugar Rush? Sugar High? Sugar Low?
Sugar Calories!! Empty Calories!!
Sugar Calories!! Empty Calories!!
Do you have the Sugar Blues?
This issue will deal with alternatives other than regular sugar.
Find some interesting choices for sugar substitutes.
If you are diabetic...you will find products that may help you and interest you...
Eliminating sugar...and cooking sugar free is not just for diabetics!!!
Non-diabetics can cut out all those empty calories...
You will control your blood sugar levels by cutting the huge amount of sugar
that we consume out of your diet.
Try cutting out the sugar rushes sugar gives you,
which end up leaving you tired when the rush ends.
You can also control your weight and lose weight by
consuming less sugar in your daily diet.
Please enjoy this issue and be sure to enjoy the recipes...
I will putting out a Part 2 issue soon which will contain more sugar-free recipes.
I have so many...I have to make a Part 2 to share them all...
I hope you can incorporate some of the recipes into your holiday menu...
Also..please take a few moments to answer the questionere at the end of this issue.
Enjoy!!
Contents
1. Intro (above)
2. Substitution Chart
3. Other Alternatives for Sugar and Sugar Subsitutes
4. Diabetes Awareness - Control the ABC's of Diabetes
5. Article - How Sweet it is!!!
6. Resourceful Links
7. Magazines Deals
8. Beat Sugar with Books from Amazon
9. The Diabetic Area
10. Sugar-Free Recipes
11. Atkins, Low carb, Calorie Counter and more...
12. Christmas Beauty Shopping and More at Avon!!
13. Submit your Answers And be part of a Future Diet-Depot-Newsletter!!
14. Diet Awards to be issued!
15. Newsletter Closure
Please Vote for This Newsletter.
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Be Sure to Visit The Holiday Issue...
Christmas is coming...the Goose is getting Fat...But Not You!
This Chart is from the Sweet N Low Website
Substitution Chart
 |
Packets |
Bulk |
Liquid |
|
| ||||
| 1/4 cup granulated sugar | 6 | 2 teaspoons | 1 1/2 teaspoons | |
 | ||||
| 1/3 cup granulated sugar | 8 | 2 1/2 teaspoons | 2 teaspoons | |
| ||||
| 1/2 cup granulated sugar | 12 | 4 teaspoons | 1 tablespoon | |
| ||||
| 1 cup granulated sugar | 24 | 8 teaspoons | 2 tablespoons | |
| ||||
Other Alternatives for Sugar and Sugar Subsitutes
For 1 cup of sugar in baked bread recipe
Use in place 1 cup of honey and a pinch of baking soda
For 1 cup of sugar in standard baking recipes
For 1 cup of sugar in standard baking recipes
Use 7/8 cup of honey and a pinch of baking soda
For 1 cup of sugar in main meal dishes
For 1 cup of sugar in main meal dishes
Use ¾ cup of honey
Or you can try....
Fruit Sweeteners...
Commercial fruit sweeteners can usually be found in health food stores,
Commercial fruit sweeteners can usually be found in health food stores,
gourmet food stores and supermarkets.
These fruit sweetners usually are a combination of unsweetened pineapple syrup and concentrated pear and peach juices,
It is 1-1/2 to 2 times sweeter than regular sugar.
Diabetes Awareness
Control the ABC's of Diabetes
To make people with diabetes more aware of their higher risk for heart attack and stroke, the National Diabetes Education Program (NDEP) has launched a national campaign called "Be Smart for Your Heart: Control the ABC's of Diabetes". The campaign was designed to help people understand the basic keys to living with diabetes. "A" for hemoglobin A1c, "B" for blood pressure, and "C" for cholesterol - and learn the steps they can take to lower their risk of heart ailments. The NDEP's new brochure explains these points and includes a handy wallet card to help people keep track of the ABC's.
To obtain a copy of the brochure and wallet card, call 1-800-438-5383 or 1-800-DIABETES
or log onto The National Diabetes Education Program
Main Page http://www.ndep.nih.gov/
For Brouchures http://www.ndep.nih.gov/diabetes/prev/prevention.htm
How Sweet it is!!!
First a Bit of History...
The first low-calorie sweetener ever made is Saccharin, and it was discovered in way back in the year 1878.
Artificial sweeteners are considered "free foods" for diabetics and they do not raise blood glucose levels.
Aspartame is 180 times sweeter than sugar
The more popular brand names for aspartame are Equal, Sweetmate, and Spoonfuls.
Aspartame when heated breaks down and loses its sweetness.
It can be added to already cooked foods and foods after they cool down.
The loose granulated form of aspartame sugar substitute measures just like sugar...spoonful to spoonful...It has the same sweetness as sugar but has only 1/8 the calories of sugar.
Did you know that most low-calorie sweeteners are not digested by the body.
Except for aspartame, which is metabolized naturally by our bodies.
Equal Recipes
Acesulfame Potassium (also known as acesulfame-K) is 200 times sweeter than sugar.
It is sold under the brand name Sweet One.
Saccharin is basically 300 times sweeter than sugar.
It is sold under the brand names Sweet 'N Low, Sucaryl, Sugar Twin, Sweet Magic and and Zero-Cal
Saccharin can be used to sweeten hot and cold foods.
Saccharin has a slightly bitter aftertaste. The flavor becomes stronger when heated.
Sweet N Low Recipes
Sucralose is 600 times sweeter than sugar.
It is sold under the brand name Splenda.
Splenda (Sucralose) can be used in recipes that require long heating periods without loosing any of it's sweetness.
Splenda Recipes
Stevia is a member of the Chrysanthemum family...and has has no aftertaste.
It is available in health food stores.
It is heat stable for cooking and baking...
The concentrated white powder is 300 times sweeter than regular sugar.
The greenish-black concentrated liquid is 70 times sweeter than regular sugar. But the liquard form can discolor light colored foods.
They also have a crushed leaf form that is about 30 times sweeter than regular sugar.
It usually comes in small tea-bag like packets and is useful for sprinkling on top of foods.
Please note that these leaf particles do not dissolve.
Stevia Recipes
Regular Sugar
Provides structure and volume in baked goods.
So please always check the labels on each sugar subsitute to see what is recommended when subsituting.
NOTE: Pregnant women are cautioned not to use Saccharin.
The glycemic index (GI)
is a dietary tool that is very useful for the control of diabetes and also weight loss. When you regularly eat low glycemic foods, it can help you control your blood sugar levels and also control your weight.
Please visit Diet-Depot's past issue on the Glycemic Index subject...
Resourceful Links
Top 10 Tips for Cooking and Baking with Splenda
Dessert How To's
Sweetners 101
Sweetners 101
Eat to Beat Diabetes Diet
Polyols - Another type of Reduced Calorie Sweeteners:
More Resourceful Links
The Below Links are...
The Nutritional Food Database
Which provides Grams and Nutitional Information
Equal
Splenda Packet
Splenda Loose
Sweet N' Low
Sweet One
Peanut Butter Helps Prevent Diabetes
Magazines Deals
Beat Sugar with Books from Amazon
 |
The Diabetes Holiday Cookbook: Year-Round Cooking for People with Diabetes Carolyn Leontos;Paperback;Usually ships within 24 hours; Buy New: $11.17 |
 |
The Sugarless Cookbook Volume 2 Nellie Hum;Spiral-bound;Special Order; Buy New: $11.95 |
 |
The Free & Equal Cookbook Carole Kruppa;Paperback;Usually ships within 24 hours; Buy New: $10.95 |
 |
How Sweet It Is...Without the Sugar Jean C. Wade;Paperback;Usually ships within 24 hours; Buy New: $10.36 |
 |
The "I Can't Believe This Has No Sugar" Cookbook Deborah E. Buhr;Paperback;Usually ships within 24 hours; Buy New: $10.36 |
 |
Unbelievable Desserts With Splenda: Sweet Treats Low in Sugar, Fat and Calories Marlene Koch;Hardcover;Usually ships within 24 hours; Buy New: $13.97 |
 |
Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook Karen E. Barkie;Paperback;Usually ships within 24 hours; Buy New: $8.95 |
 |
Sugar-Free Cooking With Stevia: The Naturally Sweet & Calorie-Free Herb (Revised 3rd Edition) James Kirkland;Paperback;Usually ships within 2 to 4 days; Buy New: $10.47 |
 |
Stevia Sweet Recipes: Sugar-Free-Naturally Jeffrey Goettemoeller;Spiral-bound;Usually ships within 24 hours; Buy New: $12.56 |
 |
Delicious Desserts When You Have Diabetes: Over 200 Recipes Sandy Kapoor;Paperback;Usually ships within 24 hours; Buy New: $10.47 |
 |
Cooking Without Sugar: Recipes for Diabetics and Dieters Carol Stone;Paperback;Usually ships within 24 hours; Buy New: $11.95 |
 |
Sugar-Free Toddlers: Over 100 Recipes Plus Sugar Ratings for Store-Bought Foods Susan Watson;Paperback;Usually ships within 24 hours; Buy New: $9.95 |
 |
Get the Sugar Out: 501 Simple Ways to Cut the Sugar in Any Diet Ann Louise Gittleman;Paperback;Usually ships within 24 hours; Buy New: $9.60 |
 |
The Sugar Addict's Total Recovery Program Kathleen Desmaisons;Paperback;Usually ships within 24 hours; Buy New: $11.20 |
 |
Lick the Sugar Habit Nancy Appleton;Paperback;Usually ships within 24 hours; Buy New: $10.36 |
 |
Diabetes, Carbohydrate & Calorie Counter, 2nd Edition Annette B. Natow;Mass Market Paperback;Usually ships within 24 hours; Buy New: $6.99 |
Amazon Visa Card with Benefits - Check it out!!
The Diabetic Area
Cook'n for Diabetics is designed to satisfy diabetic needs and at the same time, taste delicious for the entire family.
Sugar-Free Recipes
Be Sure to watch for Part 2 of this issue
with more Sugar-Free Recipes to arrive
I give credit to recipes, when I know the credit source.
If anyone knows the source of a recipe that I am not aware of...
Please let me know and I will gladly give credit for it.
"Cook'n for Diabetics" -- hundreds of recipes especially for those with dietary restrictions.
Almond Meringue Cookies
4 egg whites 8 tablespoons powdered skim milk 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon (4 packets) Sweet 'N Low® Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and Sweet 'N Low. Spoondrop onto cookie sheet. Bake at 275°F for 45 minutes. Remove from sheet and dust with cinnamon. 32 Calories per cookie. |
Christmas Tree Cookies
These delicious cookies are an ideal treat for tree-trimmers and carolers. 1/2 cup margarine 1/3 cup brown sugar, packed to measure 1-1/2 teaspoons Sweet'N Low Brown 1 large egg 1 teaspoon vanilla extract 2 cups plus 2-3 tablespoons all-purpose flour, divided 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/3 cup skim milk Few drops green food coloring 1-1/4 teaspoons red or green decorative sugar 1. In large bowl, beat together margarine, brown sugar, Sweet'N Low, egg and vanilla. In medium bowl, stir together 2 cups flour, baking powder, cinnamon, allspice and salt. Beat flour mixture into margarine mixture alternately with milk, ending with milk. With last addition of milk, add green food coloring until desired color is obtained. Shape dough into ball. Cover and refrigerate 1 hour. 2. Preheat oven to 375°. Divide dough in half; return one half to refrigerator. On surface dusted with remaining 2 to 3 tablespoons flour with floured rolling pin, roll out remaining half of dough to 1/8-inch thickness. Using 3-1/2-inch tree-shaped cookie cutter, cut dough into tree shapes. Place cookies on ungreased cookie sheet. Reroll and cut scraps. Repeat with remaining half of dough. Sprinkle cookies with red or green decorative sugar. 3. Bake 8 to 10 minutes or until edges begin to brown. Remove to wire racks to cool. Makes 3-1/2 dozen cookies. Per Serving (2 cookies): 104 calories, 2 g protein, 14 g carbohydrate, 5 g fat, 10 mg cholesterol, 84 mg sodium Diabetic Exchanges: 1 starch/bread exchange, 1 fat exchange |
Rum Coconut Pound Cake
| (Makes 12 servings) 1/2 cup margarine 1/2 cup granulated sugar, divided 2 teaspoons Sweet 'N Low 1 large egg 1 teaspoon coconut-flavored extract 1 teaspoon rum-flavored extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup skim milk 3 large egg whites, at room temperature 1 tablespoon confectioners' sugar (optional) Preheat oven to 325° F. Spray small bundt pan (or 8 1/2 x 4 1/2 x 2 ¾ inch loaf pan) with nonstick cooking spray; set aside. In large bowl with electric mixer at high speed, cream margarine, ¼ cup plus 2 tablespoons sugar and Sweet 'N Low. Beat in egg, coconut extract and rum extract. In small bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, continuing to beat until stiff; fold into batter. Spoon into prepared pan. Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on rack. Per serving: Calories 175 |
Plum Pudding
Pudding 1/2 cup margarine 1/4 cup brown sugar, packed to measure 1-1/4 teaspoons Sweet'N Low Brown 4 eggs 1/2 cup orange juice 1/2 cup raisins 1 cup diced dried mixed fruit 1/4 cup chopped pecans 1/4 cup all-purpose flour 1-1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 teaspoon grated orange peel 2 cups fresh whole-wheat bread cubes (4 slices) Lemon Sauce 1 cup water 1 tablespoon cornstarch 1 tablespoon sugar 1/2 teaspoon Sweet'N Low 2 tablespoons margarine 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel For Pudding 1. Preheat oven to 375°. Spray 1-1/2 quart baking dish with nonstick cooking spray. 2. In large bowl with mixer at medium speed, beat 1/2 cup margarine, brown sugar, Sweet'N Low Brown and eggs until light and fluffy. Beat in orange juice. In medium bowl, toss together raisins, mixed fruit, pecans and flour. Add to egg mixture. Add cinnamon, allspice, nutmeg and orange peel. Stir until well-blended. Stir in bread cubes. Spoon into baking dish. Bake 35 to 40 minutes or until firm. Cool on wire rack. For Lemon Sauce In small saucepan, combine water, cornstarch, sugar and Sweet'N Low. Cook over low heat, stirring, until thick and translucent, about 7 minutes. Remove from heat and stir in margarine, lemon juice and lemon peel. Serve warm or at room temperature. Makes 12 servings. Per Serving: 230 calories, 4 g protein, 26 g carbohydrate, 13 g fat, 70 mg cholesterol, 180 mg sodium Diabetic Exchanges: 1 starch/bread exchange, 1 fruit exchange, 2 fat exchanges |
Mulled Cider
| Makes 3-3/4 cups (5 servings) 1 quart apple cider or apple juice 1/2 cup water 5 whole cloves 5 cinnamon sticks 3 packets or 1 teaspoon Sweet 'N Low® 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg In a large saucepan over medium heat, bring all the ingredients to a boil. Reduce the heat and simmer 20 minutes. Strain the mixture, reserving the cinnamon sticks. Place 1 cinnamon stick in each of 5 mugs and pour 3/4 cup hot cider into each mug. Per serving: Calories 105, Protein <1 gram, Carbohydrate 28 grams, Fat <1 gram, Cholesterol 0 mg, Sodium 10 mg. Diabetic exchange: 2 Fruits |
These following recipes are from
|
http://www.childrenwithdiabetes.com/d_08_200.htm
|
Ingredients
| 1/4 | cup margarine, softened | |
| teaspoons Equal® for RecipiesTM or 16 packets Equal® sweetener or 2/3 cups Equal® SpoonfulTM | ||
| 2 | Tablespoons strawberry spreadable fruit | |
| 1 | egg, beaten | |
| 1 | teaspoon vanilla | |
| 1/4 | cup skim milk | |
| 1 | cup self-rising flour | |
| 1 | medium Granny Smith apple | |
| 2 | teaspoons lemon juice | |
| 1/2 | teaspoon cinnamon | |
| teaspoon Equal® for RecipiesTM or 1 packets Equal® sweetener or 2 teaspoons Equal® SpoonfulTM |
Directions
- Beat margarine, Equal®, and spreadable fruit together until combined and creamy.
- Mix together the egg, vanilla and milk. Add to the margarine mixture alternately with the self-rising flour. (The mixture will be thick.) Spoon mixture into a greased and parchment lined 8-inch round cake pan.
- Peel and core apple; cut into slices. Dip slices into lemon juice. Place decoratively on top of cake mixture.
- Bake in preheated 350 degree F oven for 30 minutes, or until toothpick comes out clean. Tourn out onto a towel; peel off parchment. Invert onto a wire rack with apple on top. Sprinkle with cinnamon and additional Equal® while cake is still warm.
Makes 10 servings
| Serving size: Yield: Exchanges: Nutrition: |
1 slice 10 1 bread, 1 fat 120 Calories, 2g Protein, 16g Carbohydrate, 5g Fat |
34% calorie reduction from traditional recipe
Lemon Pie
| 1 | large package of Sugar free Vanilla Jell-o® pudding | |
| 2 1/2 | cups of skim milk | |
| 1 | tub of Crystal Light lemonade | |
| 1 | large container of fat-free Cool Whip | |
| 2 | reduced fat graham cracker crusts |
Directions
Make pudding with 2 1/2 cups milk. Add Crystal Light and Cool Whip, divide evenly between pie shells.
Makes 16 servings (eight per pie).
| Serving size: Yield: Exchanges: Nutrition: |
1 piece 16 N/A 172 Calories, 3g Protein, 21g Carbohydrate, 8g Fat |
Sugar-Free Cherry Cream Pie
Ingredients
1 small box instant sugar-free vanilla pudding
1 can red tart cherries packed in water
1 pie crust
14 packets of Equal
Red food coloring
Cornstarch or flour
Directions
Mix the pudding mix as directed on package. Spoon in a baked pie shell. Drain one can of cherries. Add 4 Tablespoons flour or 2 1/2 Tablespoons cornstarch to cherry juice. Cook until thick stirring constantly. Add a few drops of red food coloring. Remove from heat and add 14 packets of Equal. Spoon cherry mixture on top of pie. Chill in refrigerator.
Makes 1 pie
| Serving size: Yield: Exchanges: Nutrition: |
1 slice 8 slices N/A 270 Calories, 3 g Protein, 32 g Carbo, 16 g Fat |
Cinnamon Cookies
From Diabetic Candy, Cookie & Dessert Cookbook
by Mary Jane Finsand
Ingredients2 eggs
2 Tablespoon (30 mL) water
5 teaspoon (25 mL) granulated sugar replacement
1 teaspoon (5 mL) cinnamon
1 1/2 cup (375 mL) flour
1/2 teaspoon (2 mL) baking soda
1/4 teaspoon (1 mL) salt
Directions
Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (7 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes.
Serving size:
Yield:
Exchanges:
Nutrition:1 cookie
20 cookies
1/2 bread
41 calories
Fruit Roll Cookies
By Brenda Hitchcock
These cookies are our daughter's favorite. She takes them to school for her birthday. And all of our friends love them. So will you.
Ingredients1 cup margarine, softened
8 ounce regular or reduced calorie cream cheese, softened
3 cup all-purpose flour
1/2 teasspoon salt
1 Tablespoon sugar
1 10 ounce jar all-fruit preserves (no sugar added)
Directions
In a large mixing bowl, combine margarine and cream cheese; beat until well blended. Lightly spoon flour into measuring cup; level off. With mixer on low, gradually add flour, sugar, and salt. Mix well. On a lightly floured surface, shape into a ball or log; cover with plastic wrap and refrigerate for one hour for easier handling.
Preheat oven to 350°F. Divide dough into three equal parts. On a floured surface, roll each section of dough into a rectangle approximately 8" x 14" Carefully spread about one-third of the jar of All-Fruit. Roll up jelly roll style beginning with one of the longer sides. With a sharp knife, slice into 1/2" thick slices. Place cookies, flat side down, on a greased cookie sheet, about 1/2" apart. Bake 25-30 minutes or until lightly golden. Cool on racks. Store in a tightly covered container.
Serving size:
Yield:
Exchanges:
Nutrition:1 cookie
60 cookies
N/A
68 calories, 6 g Carbohydrates, 4 g Fat, 1 g Protein
Baked Pears with Crunchy Cereal Topping
From JELL-O
Good source of fiber, and delicious too!
Ingredients2 cans (16 ounces each) pear halves in extra light syrup, undrained
1 1/2 cups cold skim milk
1 package (4-serving size) JELL-O® Brand Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg, divided
1 cup POST® GRAPE-NUTS® Brand Natural Wheat and Barley CerealDirections
Heat oven to 350° F. Drain pears, reserving 1/2 cup syrup. Slice pears; place in 8-inch square baking dish.
Pour reserved syrup and milk into bowl. Add pudding mix, 1/2 teaspoon of the cinnamon and 1/4 teaspoon nutmeg. Beat with wire wisk 1 minute. Pour over pears.
Mix cereal, remaining cinnamon and nutmeg in bowl. Spray with no stick cooking spray; toss to coat. Sprinkle over pudding.
Bake 25 minutes or until heated through.
Serving size:
Yield:
Exchanges:
Nutrition:1/8th
Eight servings
1 bread, 1 fruit
130 calories, 3g protein, 29g carbohydrate, 1g dietary fiber, 0.5g fat, 0mg cholesterol, 260mg sodium
White Chocolate Orange Mousse
From Jell-O®.
Ingredients
Directions Pour cold milk in medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in whipped topping and orange peel. Spoon into dessert dishes. Refrigerate until ready to serve. Makes 6 servings.
|
Eggnog
A holiday favorite with no added sugar!
Directions Mix 2 cups milk, cornstarch, and Equal® in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time. Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg. Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog. Makes 8 servings.
|
Cranberry-Lime Margarita Punch
23% calorie reduction from traditional recipe
|
Ingredients
Directions
Makes 10 servings
|
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Submit your Answers
And be part of a Future Diet-Depot-Newsletter!!
I need more people for this...
Thank you to the members that already sent me this answered!!
In my most recent Issue...Issue 29
You may have read that I am going to create an upcoming December
issue with tidbits from members...
If you are interested in being featured....
You may have read that I am going to create an upcoming December
issue with tidbits from members...
If you are interested in being featured....
Just answer this questionere...
Here are a few things to answer...
Here are a few things to answer...
I will be picking using some answers to featured in an upcoming December issue...
1. Your Name:
2. Age Bracket:
10-20
20-30
30-40
40-50
60-70
80-90
3. Are you a vegetarian?
4. Are you a diabetic?
5. What are some of your holiday traditions?
6. What are some Diet Stategies that you use to stay on track...
especially doing the trying holiday times??
7. Do you have any Healthy Holiday Recipes to share?
For instance...
a) Sugar Free - Low Sugar
b) No Fat - Low Fat
c) Vegetarian
d) Low Carb
e) Low Calorie
If Yes...Please send them in....neatly...and organized...
8. Are you planning to make your New Years Resolution to lose weight
and Diet?
Please send this questionere filled out... to...
Diet-Depot-Newsletter-owner@yahoogroups.com
Or...
DietDepotNewsletter@...
Diet Awards to be issued!
I will be issuing graphic awards
for those who have lost weight...
If you are interested in receiving one...
Please contact me at Diet-Depot-Newsletter-owner@...
I have awards for these following weight loss amounts.
Please specify which one you want...
5 pounds off
10 pounds off
15 pounds off
20 pounds off
25 pounds off
30 pounds off
35 pounds off
40 pounds off
45 pounds off
50 pounds off
I hope you can ask for a another one in the future with your future weight loss.
Sincerely, Donna
Review all back issues by visiting
You will need to sign in first....
Yours Truly, Donna
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