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Duphaston (Dydrogesterone)

Choose from ginger, garlic, herbs (fresh and dried), lemon juice, sea salt, Lo-Salt, miso (soya-bean paste), mustard (check for added sugar, chemicals, etc.), arrowroot or kuzu for thickening gravies and sauces, mayonnaise (Kite makes one without sugar), soy sauce (choose organic where possible and avoid any makes with monosodium glutamate; good brands are Clearspring, Westbrae, Eden), tomato ketchup (Whole Earth makes a very good organic one) and salad dressings (with no sugar or chemicals – try Cardini’s, Newman’s and Chalice which have good ingredients and are sold in most supermarkets).
You can enjoy almonds/pecans, Brazil nuts, walnuts, cashews, pistachios, pine kernels (pignolas) and cob nuts. They can be eaten as a snack with raisins during the day or used in cooking or salads. Pine nuts added to brown rice during cooking make an enjoyable change.
Try sunflower, sesame, pumpkin, poppy and caraway seeds. These can be added to salads or cooked vegetable dishes or put in with rice when cooking.
Seed and nut butters
Tahini (creamed sesame seeds) can be used in salad dressings and is also used in making hummous (a Greek dip made from chickpeas which is sold in supermarkets). Sunita makes a no-salt tahini and Meridian and Whole Earth have a good selection of nut butters. Try to avoid those that include palm oil as it is a saturated fat.
It is better to rely on the natural sweetness of foods themselves. If you are making cakes, try baking a carrot and raisin or banana cake. Cook with eating apples for apple pies and you will find you do not need to add any sweetener, but you could add raisins or sultanas for extra sweetness if needed. Date slice is wonderful because dates arc naturally sweet.
As your taste buds grow accustomed to doing without the very powerful taste of refined sugar you will come to appreciate the sweetness of vegetables and fruits more.
Try maple syrup, concentrated apple juice, barley malt, date syrup, honey (use sparingly and avoid those which are ‘blended’ or me ‘produce of more than one country’ as they are often heated to temperatures as high as 71°C (160°F) which destroys their goodness).
Flapjacks made with barley malt are delicious. If the label says ‘flavoured’ in the case of

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