VEGEMITE: A yeast extract base with added malt extract from barley. Its colour is natural. It contains some preservative, no fat, 1g of carbohydrate per serving and 1.2g of protein along with niacin, thiamine, riboflavin, folate and sodium. It is vegetarian-friendly. Salt content is 153mg each serving.
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Consumption in excess of sugary food and drink on a daily basis could lead to pancreatic cancer according to new research by a Swedish institute, published in The American Journal of Clinical Nutrition.

Researchers started the study on pancreatic cancer in 1997 by conducting a survey on the eating habits of 80,000 men and women in the age group of 45 to 83.
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Again, in no particular order of importance

11. Blaming others for their shortcomings.

12. Quick to judge.
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In no particular order, some reasons for failing to keep to a diet, failing to help a diet to work - some reasons more profound than others….

1. Going on any diet that is NOT a manner of eating that they can adhere to for the rest of their lives.

2. Believes that they can eat cabbage soup everyday for the rest of their lives when starting that diet!

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A pair of calorie controlled blue cheese dressings -there’s still calories involved, so use sparingly.

Blue Cheese Dressing

1/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon salt
1/3 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 1/3 cups lo-fat mayonnaise
3 ounces crumbled Blue Cheese

Combine first 6 ingredients in mixing bowl and blend 2 minutes at low speed. Add mayonnaise and blend at low speed another 1/2 minute, then increase speed to medium and blend 2 minutes.
Slowly add blue cheese and blend at low speed no longer than 4 minutes.
Refrigerate for 24 hours before serving.

Blue Cheese Dressing II

1/2 pound blue cheese (or a little more), crumbled
2 cups lo-fat mayonnaise
1/4 cup vinegar
1/2 cup sour cream
1/8-1/4 teaspoon garlic powder (to taste)
2 - 6 tablespoons Splenda (to taste)

Mix and beat until fluffy, refrigerate.

Takes a little longer than getting it out of a jar, but keeps well, as will you.

Thousand Island Dressing

3 eggs
1/4 cup Worcestershire sauce
1 tablespoon plus 2 teaspoons Splenda
1/4 cup white vinegar
1 pinch ground cloves
1 quart low-cal mayonnaise
3/4 cup finely chopped dill pickles

1/2 cup chopped black olives
1/2 cup diced red bell pepper

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

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