To Low Carb Purists – You Are Not Helping the Cause

BlackSpinner wrote:

ChicagoGranny wrote:

Jay Aitchsee wrote:Choosing whole foods with 1 ingredient makes it easier to do that.

Your rolled oats recipe is not one ingredient.

There is a difference between buying and cooking. Something many people seem to have forgotten, and cooking is not just heating something in the microwave.

And I don't shop most of the aisles in my grocery store. Half the store is dedicated to junk food - pop, snacks, candy and frozen meals.

I think BS and I are on the same page here, Granny. If your avatar is representative, then this style of buying and preparing foods should be familiar to you. I think it's what most of us of a certain age experienced when we were kids, before the proliferation of "fast" foods and Hamburger Helper style staples.

DreamStalker wrote:The Nature Of Things - It Takes Guts

Interesting little program, DS. I think it kind of outlines the way I've come to think. It did remind me of another rather constant in my diet to add to my daily list a couple posts up. Every few days, I make up a batch of equal amounts garbanzo beans and black beans, with cucumber, and onions lightly dressed with a light olive oil vinaigrette, to store in the refrigerator and serve with dinner as an accompaniment to whatever we're having. It pretty much goes with anything and can be further dressed as desired. I probably eat about 1/2 cup or so of this a day. I started this as a way to gain additional fiber and I am now learning that I'm feeding my gut microbes. Sometimes I use dried beans and sometimes, I must admit, I use low sodium canned beans. I actually prefer the canned for this, but from dried are better in soups and such. And yes, CG I read the canned bean labels to see what was in them, first

SleepyToo2 wrote:Quick comment about the "vegetables" listed above - avocados, tomatoes, and cucumbers are actually fruit. If you care.

Yes biologically. However they are used and taste like vegetables. There are not many ice cream flavours called tomato-cucumber!

Also while 100 gms of apple contains 20gm of sugar, 100gm of tomato contians 2.6gm of sugar and cucumber has 1.7gm, avocadao has 0.7gm of sugar. Your average apple has about 6 teaspoons of sugar according to my diabetic cookbook.

ChicagoGranny wrote:

Jay Aitchsee wrote:Choosing whole foods with 1 ingredient makes it easier to do that.

Your rolled oats recipe is not one ingredient.

Some traditional American things to do with whole foods you might remember.

8.Pigeon Soup
Take eight good pigeons; cut up two, and put them on with as much water as will make a large tureen of soup, adding the pinions, necks, gizzards and livers of the others; boil well and strain; season the whole pigeons within with mixed spices and salt, and truss them with their legs into their belly. Take a large handful of parsley, young onions, and spinach, pick and wash them clean, and shred small; then take a handful of grated bread, put a lump of butter about the size of a hen’s egg in a frying-pan, and when it boils throw in the bread, stirring well until it becomes a fine brown color. Put on the stock to boil, add the whole pigeons, herbs, and fried bread, and when the pigeons are done enough, dish up with the soup.

9.Captain Sanderson’s Boiled Pork and Bean Soup
1 pound dried navy beans
1 pound pork shoulder or butt
1 onion (diced)
1 leek (diced)
1 garlic clove (diced)
1 sprig thyme
1 tablespoon apple cider vinegar
2 tablespoons bacon fat
Soak beans overnight in cold water. Dice pork into 1-inch pieces and boil in water about 1 hour, until tender. Save the stock. In a soup pot, add bacon fat,onions, garlic and leek. Once the liquid is clear, add thyme and vinegar. Add soaked navy beans and the pork stock. Simmer for 30 minutes and then add pork back to pot. Cook for 15 to 20 minutes, until the beans are tender. Season with salt and pepper. Then slightly mash the beans.

SleepyToo2 wrote:Quick comment about the "vegetables" listed above - avocados, tomatoes, and cucumbers are actually fruit. If you care.

Dictionary.Com wrote: Vegetable:
Noun
1.
Any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, as the tomato, bean, beet, potato, onion, asparagus, spinach, or cauliflower.

BlackSpinner wrote:

ChicagoGranny wrote:

Jay Aitchsee wrote:Choosing whole foods with 1 ingredient makes it easier to do that.

Your rolled oats recipe is not one ingredient.

Some traditional American things to do with whole foods you might remember.

8.Pigeon Soup
Take eight good pigeons; cut up two, and put them on with as much water as will make a large tureen of soup, adding the pinions, necks, gizzards and livers of the others; boil well and strain; season the whole pigeons within with mixed spices and salt, and truss them with their legs into their belly. Take a large handful of parsley, young onions, and spinach, pick and wash them clean, and shred small; then take a handful of grated bread, put a lump of butter about the size of a hen’s egg in a frying-pan, and when it boils throw in the bread, stirring well until it becomes a fine brown color. Put on the stock to boil, add the whole pigeons, herbs, and fried bread, and when the pigeons are done enough, dish up with the soup.

9.Captain Sanderson’s Boiled Pork and Bean Soup
1 pound dried navy beans
1 pound pork shoulder or butt
1 onion (diced)
1 leek (diced)
1 garlic clove (diced)
1 sprig thyme
1 tablespoon apple cider vinegar
2 tablespoons bacon fat
Soak beans overnight in cold water. Dice pork into 1-inch pieces and boil in water about 1 hour, until tender. Save the stock. In a soup pot, add bacon fat,onions, garlic and leek. Once the liquid is clear, add thyme and vinegar. Add soaked navy beans and the pork stock. Simmer for 30 minutes and then add pork back to pot. Cook for 15 to 20 minutes, until the beans are tender. Season with salt and pepper. Then slightly mash the beans.

Granny probably remembers the Pigeon Soup, I don't. But the Bean Soup is pretty much my go to recipe today. Thanks for the link, BS. Some neat old recipes in there. I like the directions in some ( a handful of this, an egg size of that). That's about the way I cook. Problem is, if I come up with something good, I can't remember how many palms full, caps full, or about this much's I used.

6.Mincemeat Pie: My folks and grand folks used to make mincemeat pie a lot. When I was a kid, I couldn't eat it - I thought it was some kind of meat...in a pie, Yuck!

Jay Aitchsee wrote: 6.Mincemeat Pie: My folks and grand folks used to make mincemeat pie a lot. When I was a kid, I couldn't eat it - I thought it was some kind of meat...in a pie, Yuck!

I never met it until I was an adult. Weird stuff I thought until I got involved in Medieval cooking. Originally it did have meat in it. The modern French Canadian tourtiere is a forerunner of mincemeat pie.

I once made green tomato mince meat after an early frost killed my plants - as far as I am concerned it is the only thing to do with green tomatoes and yes I tried all the fried versions - yuck. We sold them as tarts at a scifi convention as "Lucretia Borgia's love tarts" (They either poisoned you or were an aphrodisiac depending on the early writers) They sold out in no time.

SleepyToo2 wrote:Quick comment about the "vegetables" listed above - avocados, tomatoes, and cucumbers are actually fruit.

I bet you don't get asked more than once to bring the fruit salad to the party.

Tomatoes were ruled a vegetable by the Supreme Court per the Tariff Act of 1883.
For tariff purposes, form follows function.
Tomatoes are traditionally consumed during the main part of a meal, and not usually for dessert.
Then came culinary adventurers.

BlackSpinner wrote: There are not many ice cream flavours called tomato-cucumber!

Hey, if I can get bacon and eggs ice cream, I'm sure some clever person out there can come up with tomato cucumber, (though maybe not at the same time )

palerider wrote:

BlackSpinner wrote: There are not many ice cream flavours called tomato-cucumber!

Hey, if I can get bacon and eggs ice cream, I'm sure some clever person out there can come up with tomato cucumber, (though maybe not at the same time )

Right and they could serve it deep fried!

palerider wrote:

BlackSpinner wrote: There are not many ice cream flavours called tomato-cucumber!

Hey, if I can get bacon and eggs ice cream, I'm sure some clever person out there can come up with tomato cucumber, (though maybe not at the same time )

Two major components of the potential gazpacho swirl ice cream flavor. Blechhhh !

Jay Aitchsee wrote:6.Mincemeat Pie: My folks and grand folks used to make mincemeat pie a lot. When I was a kid, I couldn't eat it - I thought it was some kind of meat...in a pie, Yuck!

BlackSpinner wrote: I never met it until I was an adult. Weird stuff I thought until I got involved in Medieval cooking. Originally it did have meat in it. The modern French Canadian tourtiere is a forerunner of mincemeat pie.

Thinking back on it, those my grandmother made probably did have meat in them. I developed such a strong aversion to them that, to this day, I don't think I've tasted one since. Kind of weird, really, since I like to try new foods. Though, I'm not sure about green tomato mince meat. Now, gazpacho ice cream has possibilities.

Jay Aitchsee wrote:snip ...
I simply choose not to try to decipher all that stuff. If I want carrots, I buy them fresh, If I want them salted, I add it, if I want them sweetened I add sugar, but I can control the amounts. And that's why I buy whole foods.

Or maybe, minimally processed would be a better term. I usually don't buy a whole pig.

Yep. I too think that the end consumer should be in charge of controlling how much of what goes into what is eaten with or without approved "defects"

DreamStalker wrote:...

I wrote:I make up a batch of equal amounts garbanzo beans and black beans, with cucumber, and onions lightly dressed with a light olive oil vinaigrette, to store in the refrigerator and serve with dinner as an accompaniment to whatever we're having. It pretty much goes with anything and can be further dressed as desired. I probably eat about 1/2 cup or so of this a day.

I didn't realize this, DS, but serving this salad cold as I've been doing, may be providing even more benefit (resistant starch). See: http://www.montignac.com/en/the-factors ... c-indexes/

My dietary supplements now include: 1 dose Probiotics and 1 Tsp. of Benefiber, 4 tsps. of Konsyl Psyllium, 1/3 C of Rolled Oats, and 1/2 cup chilled mixed beans as additional fiber/prebiotics daily.

DreamStalker, how about trying my oatmeal mix and see if you get the same result I did (A satisfactory BG response)?

A basic recipe including 1/3 C oatmeal, 1 Tspn psyllium husk flour, 1 egg, a little coconut oil, 2/3 C liquid (water, almond milk, yogurt, milk, etc., or a combination), about 220 cal, 8 gr fiber, can be microwaved for two minutes or fried or baked, adjusting the liquid and fat as desired, raises my BG from 100 to 116 at +1 hr, 104 at + 2 hrs. Compared to over 140 for plain oatmeal. I assume the added ingredients change the glycemic index and load resulting in a more favorable BG response.*

Just put the oatmeal and fiber in a bowl, stir in the egg, add melted fat and liquid and microwave for two minutes. A little less liquid, and/or full fat yogurt makes a good batter for a pancake. Add vanilla, cinnamon, etc. to taste

*Addendum: A consultation with Dr Google indicates this is likely. The GI of foods in combination does not appear to be the simple average of the combined GI's. Other mechanisms seem to be at work. From my reading in general, combining protein, fat, or fiber with a carbohydrate appears likely to lower the effective GI of the carbohydrate, like butter on baked potato or mayo on potato salad. If so, it looks like I accidently hit the trifecta with my oatmeal recipe.

Bacon, potatoes, and other foods are NOT bad for you. Without carbs, your body would starve. FYI I eat damn near no veggies, tons of pork, bacon, eggs, etc yet my blood work is always close to perfect. Great cholesterol, vitamins, etc. I inherited high blood pressure and sleep apnea. Posts that blame eating habits for everything drive me nuts. I was diagnosed with high blood pressure at 8 years old. My neurologist thought I had epilepsy through multiple EEGs. It turns out those petit mal seizures she thought I was having may have just been central sleep apnea episodes. Up until I got married I was never overweight. To this day, despite being slightly overweight I can still run a 5k.