Hi Lisa
First, I am not looking for anything 100%.
That being said, it appears the seafood I read about needs to be frozen to minus 10 degrees then thawed and cooked completely. The articles mentioned specifics seafood and not others, which seemed a bit goofy at best. However, I can only go by what I read.
Granted, meats seem to have issues too, but, none tell us to freeze the pieces to a very low temp for quite a period of time and then cook it completely.
I am not a seafood hater but did not care for what I read-hence the note.
I do not like the idea of encapsulating live items in ice, then thawing, cooking and eating whatever is left. We all feel differently and I know nothing is perfect, but I need to do what I think is better for me and my well being.
All the above withstanding, I wonder about eating Sushi...
I also wonder why there are not major efforts by the big companies to produce lower carb(sugared) products? I use the Breyers Low Carb Ice Cream(yes, the sugar alcohol has after effects) with a net 10 carb per serving but find the market and flavor availability poor. However, I recently found Breyers and others make a no sugar added variety with either 10 or 9 gram per serving content--now the ice cream market has opened a bit for me. Where is our wonderful AMA advising the biggies to cut down on sugar?
Anyway.
Thanks for your time and all your efforts.
Bob
ps, without Dreamfields there could not be a low carb solution for me-I know there are issues with it too...