I am definitely not selling anything)
Just share.
If that’s concern I can take out the “support thing” anyways I doubt anybody would like to. It is just in case… not a main purpose
Postprandial Blood Tests Results
ketorevo
#5
PaulL
(Bacon is a many-splendoured thing)
#6
Don’t worry about it. If Brenda says you’re okay—you’re okay!
(I’m certainly not about to argue with her, lol!)
ketorevo
#7
Ok)
Here some more
Pepper Jack Cheese
Turkey breakfast patty
Salami
Cheddar cheese
Ground beef
ketorevo
#10
Resistant potato starch test
How negligible (or not) is the potato starch in all shredded cheeses?
MountainGirl
(Marta Loftfield)
#11
@ketorevo Does this last potato starch experiment mean it could be used to thicken gravy on occasion?
MountainGirl
(Marta Loftfield)
#13
@Keto6468 being cold is what I had read also. I may have to do an n-1 experiment to find out. My hubby misses gravy on his mashed cauliflower.
MountainGirl
(Marta Loftfield)
#15
Thank you @Keto6468! I have tried the gums to no success. Think gravy jello 
. I forgot I bought the Dixie thick it up and need to try it. Love the idea of cream cheese, I can see where it would be a good thickener and add fat.
I will probably try the potato start too as it is how I have always used it as a thickener (celiac).
ketorevo
#16
I believe starch should not be just cold but unmodified/uncooked. Just came up with idea of doing the same experiment with the boiled potato starch. Will keep updated.
atomicspacebunny
(Bunny)
#18
What your doing is really awesome and creative, neatest N=1 thing I have seen yet! How the health care industry gets transformed (eventually)!
MountainGirl
(Marta Loftfield)
#21
Thank you @ketorevo WOW, what a difference from the cold potato starch. I really appreciate your doing this. Potato starch is definitely out as a thickener.