| Topic Review (Newest First) |
| 06-19-2006 01:58 PM | |
| jeneticallymodified |
i do i do  i will seek out soft tofu and see how it goes!
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| 06-19-2006 10:52 AM | |
| orapunzel |
Quote:
Originally Posted by hoodedclawjen
 thankyou soooooo much- i think the case is solved here, lol! now to work out what i can use in place of silken tofu...hmmm.... maybe a soft regular one if i blend the hell outta it, lmao. Oh you're QUITE welcome! After all, it's the least I could do after you had sent me all that info to help out with my current dietary restrictions. And as for silken replacements. I'd say that the soft tofu should work out just fine for you. Do you have a Food processor? Popping it in there before use should work well, too. Good luck! |
| 06-17-2006 06:39 PM | |
| *Sunflower* | That's good to know! I have the same problem with silken tofu, but I can eat regular tofu with no issues. |
| 06-17-2006 12:39 PM | |
| jeneticallymodified |
you are soooo good, lol! i bet its the GDL- i have problems with a lot of the other stuff that its found in (fruit juices and wine) and the fact that it metabolises into glucose isn't gonna do me any good either cos i have to watch sugar as well. thankyou soooooo much- i think the case is solved here, lol! now to work out what i can use in place of silken tofu...hmmm.... maybe a soft regular one if i blend the hell outta it, lmao. thank you!
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| 06-17-2006 09:51 AM | |
| orapunzel |
Okay, I think we're on to something here. Read this: http://en.wikipedia.org/wiki/Tofu#Production Specially the acid coagulants and then follow the link for the GDL. I'd place money that this is the root of your probs with silken tofu. What do you think? |
| 06-17-2006 09:43 AM | |
| orapunzel |
Ok... I've been looking around and I wonder if it has to do with what they add to the pkg on silken tofu. See this page: http://www.morinu.com/faq/faqs.html on question #2... it's corn derived... though they claim it has none of the corn properties left once it reaches this stage (yeah, right). Does corn irritate you? (I forget from our previous conversations.) still looking... |
| 06-17-2006 09:26 AM | |
| orapunzel |
Hmmmmm, I wonder what they do differently in the making of the tofu to make it silken versus the curded variety. I may go hit a search engine for this... |
| 06-17-2006 09:10 AM | |
| jeneticallymodified |
i really like tofu- i use the firm water packed chilled stuff all the time, its great. but i have a problem with the silken non chilled kind, and i'm confused by it. basically, my tummy doesn't like it at all. whatever i do with it- if i use it as an egg replacer in muffins (where its just a little bit, and it gets cooked), or in dips and spreads (where it doesnt), or in icecreams (where it gets frozen) etc, it just won't sit in my tummy. 30 minutes after i eat it, i am in pain, and in the bathroom (to be blunt, lol). why is this happening with silken tofu, when i'm totally fine with the other kind of tofu? is it common? does anybody else have this happen to them? is there anything i can do to stop it happening- something really simple like microwaving the tofu or adding lemon juice to it or SOMETHING??? i really want to be able to use silken tofu in things, lol. |
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