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About DebiG

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  • Birthday 07/13/51

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    Reading, crochet, movies, volunteering for Habitat for Humanity,

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  1. Olive Oil.... and Balsamic choices

    Found this on the thread about Caramel color in beef broth. So it reinforces all the information I have been given with 'living proof' of why they get really 'sneaky' sometimes. Organic Caramel Color - Beef Broth "According to the Food and Drug Administration's Code of Federal Regulations carbohydrates that may be used to produce caramel color are dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates (such as glucose syrup) and fractions thereof, and sucrose."
  2. Olive Oil.... and Balsamic choices

    Thank you again.
  3. Olive Oil.... and Balsamic choices

    Thank you. On a senior citizen budget it's not easy, but R1D15, and energy is up and chronic pain down.
  4. Olive Oil.... and Balsamic choices

    Thank you, where is that listed on the sneaky sugars list? Are there others that they sneak in on us?
  5. Olive Oil.... and Balsamic choices

    I have Balsamic Vinegar of Modena. Ingredients read: Wine vinegar, concentrated grape must, cooked grape must, caramel color, contains sulfites. I am wondering if it is compliant. Someone advised me that 'caramel color' is not allowed, but I can't find it on the Additives Cheat Sheet under "off limits for the program" . Is it non-compliant?