Terrasanct
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Posts posted by Terrasanct
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When I was strictly on Atkins, I wasn't able to lose much weight but I felt a lot better. But then, I have a really hard time losing weight. And not just because I love food so much! After adding in more fruits I started losing weight a bit faster.
Unfortunately, if I just eat a "normal, healthy" diet I gain weight. I've learned that our bodies are all different--I can eat very low calorie, low fat, whatever, and my very efficient system figures out how to hold onto every ounce. Because of a disability, exercise isn't an option for me. It's too bad, because I know that's what would help take the weight off if I could do it.
I agree about the protein at every meal--I think it does help. I have a small snack with protein right before bed and it helps keep insulin spikes away during the night.
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things like fruits and vegies are verboten. as is any other carb - the closest to a true keto diet is Atkins.
There is a lot of misinformation out there about Atkins and similar diets. It's not a no carb diet--it has a LOT of vegetables. That's the biggest component of the diet. An Atkins meal should contain three to five ounces of meat, preferably lean meat, and the rest is made up in veggies. Veggies are carbohydrates. Maybe when people say no carbs, they mean no noodles, rice and potatoes. And even some of those can be added in later on in the diet, along with fruits. Just because there are people out there who think they are on Atkins who consume ten bunless bacon cheeseburgers for dinner, that doesn't mean that's how the diet really works.
As others have pointed out, an Atkins-esque or starvation diet WILL make the weight come off fast, yes.I'm not sure if you're saying that Atkins is a starvation type diet, but it isn't. The appeal of low carb diets is that you aren't constantly hungry, as you might be on a higher carb diet. Fat provides satiety, whereas excess carbs make blood sugar levels unstable, leading to hunger. And not everyone loses weight quickly, either. It took me two years to lose 45 pounds. BUT it was the only diet I've ever lost weight on, and I felt a lot better, too. My cholesterol levels got much better, and my blood sugar went from borderline diabetic to very healthy.
I wouldn't advise anyone to lose weight quickly. How long did it take to gain the weight? Why such a big hurry?
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What I don't understand is why people have suddenly gotten SO PICKY about their damn table in a restaurant.
I think part of it is because other people aren't as polite as they could be. I really don't want to sit next to a table of loud, obnoxious types. I don't mind babies or children, as long as they're taken out if they become disruptive.
As someone else mentioned, it's expensive to eat in a good restaurant, and I'd like it to be a nice occasion. I don't care to sit right next to anyone if it can be helped. If the restaurant is crowded, I just live with it. But I'm somewhat claustrophobic and it makes me really uncomfortable to be packed in. I only eat at a really good place four or five times a year, and if I can enjoy myself without making life hard for my waiter, I should be able to.
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My husband often buys tuna sandwiches. I just don't get it. It's so easy to make at home...well, for most people. One day when I wasn't home he went over to the convenience store to buy one when we had all the ingredients at home. The same goes for spaghetti or anything else cheap and easy to make at home. Most restaurant spaghetti tastes odd to me anyway.
I'd rather eat ribs at home than in a restaurant because it's hard to enjoy them when you can't get messy.
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Not surprisingly, it also has 2110 mg of sodium and 79 grams of carbohydrates.
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Oh, good--I was going to start a thread like this today, but I knew there must be one somewhere. Now I'll have to read the whole thing to see if anyone has addressed cannelles/caneles/canneles and whether it's two or three syllables. And provolone--three or four?
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They really should make a point of telling people about wasabi the first time they have sushi. I did something similar, since I'd never heard of wasabi in 1979.
My most embarrassing restaurant moment was a million years ago when I a young mother with a one-year-old child. We were at a Mexican restaurant somewhere in the West on a trip. It was a small place and we were the only ones in there. We were about to leave when I noticed that my daughter had...uh...lost something hard and round from her diaper on the floor. I scooped it up in my napkin and couldn't find anywhere to throw it away. My husband was paying the bill and the waitress was about to come clean the table. I quickly dumped it on the plate and covered it with the Spanish rice. Horrible, I know, but I didn't know what to do. I got my stuff and was just leaving when I looked back--and my husband, who was kind of a glutton, was eating the rest of the rice off my plate.
I never told him, and he didn't notice. -
I've never heard of putting it on only one slice of bread. And you'd think the Miracle Whip people would urge you to use gobs of it so you'd have to buy a new jar more quickly.
The tomato should always be next to the mayo, simply because it tastes so good together.
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Really? I wince every time the commercial comes on because it looks so foul. I don't have a problem with KFC, even though I don't eat there more than once every year or so. But piling it all together and topping with cheese...oogh. Why don't they just be honest and call it a trough?
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10/11. Missed the Polish one, too.
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I did post that. I love Weebl and Bob. Piepiepiepiepie!
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Yeast food was one of the possible problems I was concerned with. Another potential problem--I know that slow fermentation converts a lot of starches into sugars and I wonder what possible effect this might have on the low carb aspect of a finished bread. That's something I can't really determine precisely by experimentation. I suppose I could make a slow rising bread and compare with a regular loaf.
All of this is assuming that the stuff will even make a decent loaf to begin with. This might just be a fool's errand, but it won't be the first time.
For what it's worth, I eat mostly natural, healthy foods. When I have a garden it's organic. I buy from the farmers market, local suppliers when possible, and almost never buy convenience foods. The artificial sweetener thing is somewhat of a compromise, but since I can't deal with the effects of sugar, and I'm really not willing to go without sweet stuff forever, the Splenda is helpful. It hasn't killed me yet, anyway. I like fruit the best, but it's got a lot of sugar in it, even if it's more natural.
As soon as we're done with this heat wave (high 80's this week) I'm going to do some baking. This would be a good time to attempt a starter.
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It's true, cake is prettier, which is much of its appeal. Pie is homely, even dowdy, but it has real substance.
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I have concrete proof that sugar harms me. Not so with Splenda. Plus, I have a genetic disease that makes me react to a lot of different foods and chemicals, and Splenda doesn't bother me.
I really didn't start this thread to get lectures on what's healthy and what's not. Why not jump over to the cake vs. pie thread if that's your intent? I really just wanted to know if anyone has experimented with this low carb flour.
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For me, there's something inherently unhealthy about sugar. I can't always avoid it, but I'd like to try baking without it. There's nothing unhealthy about Splenda either; it's been a real help for a lot of people.
I might eat a piece or two of bread a week (good bread only, not cheap stuff) but when I make it from scratch it's hard to keep from eating more.
Yes, I do make whole-wheat bread from time to time, and I even grind my own wheat. It's probably fairly healthy. But this isn't an either/or thing--I have this low carb flour and I'd like to experiment with it.
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It's only a little salt, which you would put in bread, anyway. I imagine the Splenda is to make it taste more like regular flour. I don't think sugar is all that healthy, either. It amazes me what a big deal people make of artificial sweeteners not being healthy but no one seems to mention that about sugar.
It's better for me because I have blood sugar problems, and when I eat regular bread, it makes me ill. Even though I love it, and even though I make very good bread. So if I can make decent bread that won't make me sick, that's a good thing.
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I think it's in the genes. My mom was never much of a cook but she was really interested in food. There were some things that made it hard for her--having six children, for one, and having a job outside the home, which most of the other moms at the time didn't. And it was the sixties, when fast food and convenience food were really becoming popular. But she was also working on a cookbook with her sister; it's too bad that it never got published. Her sister died and by the time I had a look at the book it was just too outdated. We grew up testing all kinds of interesting things for inclusion in the cookbook, like seaweed soup, stinging nettles, and foreign foods that weren't well-known at the time, not in Seattle, anyway. For a time, one night a week we took turns planning a meal, then would make a family trip to whatever stores we needed to find the ingredients.
I also loved to read Mom's Joy of Cooking. I loved the stories in it, like the one about cooking potatoes in pine resin, which I still remember. I wanted to try that for years! We were all avid readers, and cookbooks were a major source of entertainment. When I recently found an old cookie cookbook, I remembered all the hours I'd spent looking at all the color plates and wanting to make every kind of cookie. I'm still in love with cookbooks--I'm gathering a lot of them in preparation to start selling them on my website, but for now I love to look through them.
All of my kids (now grown) learned how to cook at home. It was hard to do Thanksgiving without them. When my oldest daughter was very young, one of her first words was "ham." She came in one day when I was taking a nap, carrying a ten-pound ham and the carving knife, so I could fix her a snack. The second daughter is about to enter culinary school. The third is a vegetarian and makes all kinds of really good food, and grows a garden. The fourth (yes, I have a lot of girls) used to make all of the pies and rolls before she left home. My son will try anything, and cooks things that only he will eat. But he likes them.
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It is fairly expensive. High gluten flour would still be really high carb, which is what I'm trying to avoid.
I'll just have to do some experimentation--I was hoping that someone had beat me to it. I haven't seen the kinds of recipes I'm looking for.
I do know that the flour requires about twice as much leavening as regular flour. I don't know if that's because of the salt content, the high fiber, or for other reasons. I haven't made a raised bread or roll from it yet. I did make some very good crepes the other day. I used the Joy of Cooking recipe that we've used for years, subbing Splenda for the powdered sugar and Carbalose for the flour. I cut down the salt to a pinch. The crepes turned out very well, hardly distinguishable from the "real thing."
As a first experiment maybe I'll try making a sourdough with regular flour and making a lower carb bread with it. I'm not expecting it to be the same as regular bread, but I'd like to make something good.
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I've been trying to stay fairly low-carb for health reasons, and have just bought a bag of Carbalose flour. It's not the same thing as Carbquik baking mix--it's supposed to be a straight substitution for flour. I've read a lot of recipes but haven't been able to get answers to some of my questions. I thought that maybe some here could help me figure this out. Some of it has to do with the chemistry involved in baking.
I've been reading The Bread Baker's Apprentice and the La Brea bread cookbook, and thinking about sourdough and breads with long fermentation times. I'm wondering if a low carb flour would even work for sourdough breads (would there be anything for the yeasts to eat?)
Here is what the website says about it:
Carbalose is a revolutionary new flour that can be used in place of wheat flour, but contains 80% less carbs.Use like regular flour in most recipes!
Adjustments: Water or liquids may need slight adjustments. Increase yeast or leavening up to double the original recipe. Drop baking temperature by 25 degrees F and slightly increase cooking time.
In most recipes, Carbalose behaves like wheat flour, because unlike similar products, it is made mostly from wheat, yet it lacks most non-fiber carbohydrates. There are products that claim to be “Low-Carb flour”, but they just don’t function as well. They are generally made from soy or other non-wheat components, and are not only difficult to work with, but also taste poorly.
Carbalose is as close to real flour as you can get without being real flour.
Carbalose is made through a unique process and contains enzyme-modified wheat, as well as plant fiber, wheat protein and some unique conditioners, enzymes and emulsifiers. Carbalose does not contain any soy protein, sugar-alcohols, dairy, animal-originated, trans-fatty, or saturated fat products.
19 grams of "Net Carbs" per 100 grams (approximately 1 cup).
Ingredients: Enzyme enhanced wheat and wheat protein, vital wheat gluten, wheat fiber, high-protein wheat flour, vegetable fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, sucralose, calcium propionate (a preservative).Considering the ingredients, can any of you chemists figure out what would happen if I try to make sourdough or long fermented breads with this? If it would even work at all, that is. I've also thought about combining with regular flour to just make a lower carb bread, which would be better than nothing.
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I've always thought this would be a great idea, but it's not as practical in some parts of the country. I'm not sure I want to give up oranges and coconut entirely, anyway.
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I'm not quite clear on the categories, but I'm not elitist. To me that means excluding or exclusivity. Someone who loves food isn't a picky eater, they're just someone who has eaten enough of it to know what's good and what's worth striving for.
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My husband's mother used to gather her friends in Hardin, Montana to make egg noodles. This was before my time but apparently the menfolk were kicked out and all the women would hang noodles all over the place to dry, employing broomsticks as drying racks.
In my family, there was often a big cookie bakeoff right before Christmas. We would get together and bake millions of cookies and everyone would take some home. Some years it was gingerbread houses, too. This past year my mom decided it would be easier for everyone to bring a few dozen cookies and trade, which was fun, too. Unfortunately, I live too far from my family to participate in any of these events, but I hear about them.
When I was a kid, it was canning that we did as a family activity.
Sadly, all of my cooking is done by myself now. I can't coax my husband into the kitchen to even talk to me--it's all too foreign to him.
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I imagine people ate a lot of wild greens, which would help. I've got to watch this show. I saw a few episodes of the one they filmed here in Montana, was it Frontier House? Interesting stuff.
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I just found a recipe for panna cotta with roasted rhubarb--I think I'll have to try this, too!
http://www.jamieoliver.com/recipes/2003/04...cotta_with_.php
Gas stations and food
in Ready to Eat
Posted
My first husband loved the deep fried stuff that could be had at one of our local gas stations. He called it Greaseworld, and it included things like poppers, fried chicken, potato logs, burritos, and apple fritters. I could never see the appeal, but he loved it. I'm sure that had nothing to do with the fact that he had his first heart attack at 38.
My husband now makes a lot of trips to the closest convenience store, which is, unfortunately, right out our back gate. Ciggies, donuts, beer--it's a virtual man paradise. I rarely stop there, because there's just nothing there that I want except for gas.