Tabasco
 

A friend and I started the induction four days ago and he told me that I can't have tabasco. Is this correct??

Thanks for any help!
Robb

the original tabasco has no carbs. I think it is just hot peppers and maybe vinegar. Here is some info about carbs-
http://www.tabasco.com/taste_tent/m...thy_choices.cfm

The worst case scenerio is it has less than 1 carb a serving and they can get away with putting 0 on the label. but I doubt it has more than a scant amount.

they do have some other flavors that taste a tad sweet so check the ingredients and label.

Otherwise enjoy. I would not give up the hot sauce!

Agreed. Fried eggs are just not the same without Tabasco. And life without hotwings would be very sad :(

Regular Tabasco is allowed on induction. They do have an Habanero pepper sauce that is more fruity, but I think it only has one carb per serving - and I dare you to eat more than one serving. ;)

I think Tabasco, Mrs. Dash, and herb/salt/pepper grinders all make great low carb condiments.

Try Sambal Oelek or Matouk's Hot Sauce...vinegar and chiles, that's all...very fiery i put it on everything, low-carb and makes Tabasco taste like water!

Thanks everyone for the answers.

Robb

Go for it
 

There are no carbs in Tobasco...Have at it!

Nutrition Facts
Serving Size: 1 tsp. (5g)
Amount per Serving
Calories 0 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 4%
Est. Percent of Calories from:
Fat 0.0% Carbs 0.0%
Protein 0.0%

Thank you for the reply:-)

I noticed the website had some low carb recipes, along with the low fat. Kudos to them for a nod to us- and some of the recipes looked great. Tabasco has grown on me over the years, but I love habenero/scotch bonnet sauces myself. I also like sriracha.mmmm...but small amount of carbs so I don't use it as often as my tastebuds would like

As much as I love hot sauces, I tend to actually prefer putting crushed red pepper flakes on my food (like what is on the tables at a lot of pizza places), and I also get this stuff that is used in some Asian dishes - it is like hot pepper flakes in oil and sometimes garlic is mixed in. I forget the name of it, but I bought some at an international food store in St. Louis.

I prefer water based hot sauces and using ground pepper. I am growing my own habaneros and ghost peppers (the hottest pepper in the world) to use. Capsaicin is a known thermiogenic that will help with weight loss. I wouldn't avoid it at all.

I eat it on induction.

On the subject of hot sauce..

Is Frank's Redhot Original Pepper Sauce okay for induction too? The ingredients being:

Aged Cayenne Peppers (35%), Vinegar, Water, Salt, Garlic Powder.

It says 0 carb per 5ml.

I can't imagine why someone would say tabasco is not ok on induction.

There are other reasons not to have it, but not things I'd recommend worrying about now. I don't use it because vinegar makes my head go funny, and I'm not sure if I can handle nightshades. But I really miss hot sauce and I think I will try it again someday.

Sriracha is great stuff. If it weren't for the vinegar I'd probably use it and not worry about the sugar in it.

Yes, you can use Frank's. Each of those ingredients alone can be eaten on induction, so combined in the hot sauce works well too.