Experts needed! Condiment question during induction

[cinadina]

I have a question about what condiments are allowed during Induction.

I found a carb free/calorie free ketchup at the health food store by Walden Farms.
Ingredients
purified water
tomato paste
apple cider vinegar
white distilled vinegar
cellulose gel
salt
onion powder
garlic powder
xantham gum
propolene glycol alginate
natural flavorings
red cabbage colorings
sodium benzoate


Also Heinz has a reduced sugar ketchup (1g carb per 1tbsp)
Ingredients
tomato concentrate from red ripe tomatoes
distilled vinegar
salt
natural flavoring
onion powder
sucralose (Splenda)
spice

I'm guessing the A1 Steak sauce is off limits due to having sugar (2g per tbsp)??

[theredhead]

Re: Experts needed! Condiment question during induction

I vote for the Heinz. I think it's delicious, and I just need a little bit.

[imagood1]

Re: Experts needed! Condiment question during induction

I use the Heinz ketchup, I also use Mt Olive no sugar added pickles, mustard and Hellman's mayo -- that's about the extent of my condiments.

[JulieB]

Re: Experts needed! Condiment question during induction

Please consider counting 1/2 carb PER SERVING of the "no carb" one, and 1.5 for the "1" carb one. They round down on the labels. Say the "zero carb" one has .49 carbs per serving, they can round that down to zero. If you go and have 5 servings of it, that's 2.5 carbs. Adds up quick!

The ingredients in either one look fine - they are legal - the labelling is just a bit tricky Best wishes,

[imagood1]

Re: Experts needed! Condiment question during induction

I forgot to add this to my original post -- I have tried both products -- the first time I had the Walden Farms I took the bottle and threw it into the trash - it was horrible. The Heinz tasted 95% like the full sugar version of ketchup. I've also tried a couple of the other Walden Farms products but have had the same result - have thrown them away also - my opinion, for what it's worth around here, don't waste your money on Walden Farms.

[cinadina]

Re: Experts needed! Condiment question during induction

Thank you so much for the replies. I will definitely remember to add a carb for those with zero.

[cinadina]

Re: Experts needed! Condiment question during induction

Oh, pretty much the only time I eat ketchup now is to make my own cocktail sauce for when I eat shrimp. I found somewhere to mix ketchup, horseradish sauce and a squeeze of lemon juice. I have to have something to dip my shrimp in.

Does anyone have any other ideas for making a dip for shrimp?

[pagliaccia]

Re: Experts needed! Condiment question during induction

I do I do! I'm a Cajun girl, so I know shrimp. Take the Heinz ketchup (don't even bother with Walden Farms, yech) and some sugar free mayo and some mustard, mix them in almost equal parts - slightly more ketchup for me personally, but you can play around with proportions. Add some horseradish (obviously check the ingredients, but I think most are fine). Also, if you're feeling wild, add a little minced onion into the dip. Try it without the onion first, though. A really simple but tasty dip. Best of luck to you!

[Evansmom49]

Re: Experts needed! Condiment question during induction

I make my own tartar sauce with Hellman's mayo, Mt Olive sugar free pickle relish (splenda) and a tiny bit of lemon juice. Yum - I think I'm going to have shrimp tonight!

[cinadina]

Re: Experts needed! Condiment question during induction

Pagliaccia and Evansmom49 - both of those dips sound very tasty! I needed a tartar sauce recipe too. Thanks so much.

[MrsChesterDogg]

Re: Experts needed! Condiment question during induction

The Walden Farms stuff is usually pretty nasty stuff. I bought some caramel dipping sauce years ago and intended to dip pork rinds in it. I love sweet and salty together. Boy was that a big disappointment. It was just plain awful! The Heinz ketchup is pretty good. I was surprised how much it tastes like the real thing.