OT: Low Carb eating--What is there to eat?!

He's my hero.

The Science Friday show with Robert Lustig will be available as a podcast later this evening if you missed it.

Pap365 wrote:

Kiralynx wrote:Coconut flour breads, crackers and PIZZA!!! are delicious.

Are coconut flour baked goods gluten free? Where do you get them? Can you substitute coconut flour for wheat flour in recipes? Thanks!

We use a combination of coconut flour and Parmesan as a coating for pork cutlets when frying. And we like it a lot. The coconut flour is not interchangeable with wheat flour in every instance. It will not thicken cooking liquids. For that, guar gum and xantham gum will thicken but must be use in tiny amounts. For okra, we use Parmesan that we've grated in the food processor. It makes a crunchy coating.

I must agree that the movie, Fat Head is very helpful. It's available through Netflix. The more I read about paleo or low carb eating, the more I want the government to stay out of my diet! We've been sold a bill of goods with the food pyramid.

Pap365 wrote:

Kiralynx wrote:Coconut flour breads, crackers and PIZZA!!! are delicious.

Are coconut flour baked goods gluten free? Where do you get them? Can you substitute coconut flour for wheat flour in recipes? Thanks!

Quite gluten free, and starch free, as well.

As to where you get them? Bake them yourself!

I order my coconut flour from Tropical Traditions (and no, I don't get a commission -- I just like their products).

A typical burger bun takes a cup of shredded sharp cheddar, one egg, 2 tablespoons of coconut flour, 1/4 teaspoon baking soda, and 1/8 teaspoon salt.

Tomorrow morning's coconut-pecan pancakes makes eight huge pancakes, and uses 3/4 cup coconut flour and 1 cup pecan meal.

You cannot substitute coconut flour one-for-one in a recipe for wheat flour. I'd recommend reading Dr. Bruce Fife's Cooking With COconut Flour. http://tinyurl.com/7ttvlng

There are also lots of coconut flour recipes on the TT website.

I heard part of Lustig's NPR interview today... almost drove off the road when he said the average American consumes 54 GALLONS of soda a year and 450 calories of added sugar A DAY (not including fruit). http://www.npr.org/2012/02/17/147047545 ... ke-alcohol I gave up soda several years ago, and being on WW, my sugar consumption is down considerably, but it is hidden in so many foods.....

drdrew wrote:brilliant i must now look up this device!!!

http://www.scdkitchen.com/yogourmet.html

Lucy's Kitchen Shop. And Lucy will send you the proper directions for making the 24 hour yogurt. Commercial yogurt is typically fermented only 4-6 hours, and has added milk solids, which jack the lactose content up.

If you're interested in going lactose, starch, and gluten free, Lucy's one to talk to. <g> She doesn't know Kiralynx, but she does know the SCDer from New Orleans!

gasparama wrote:We use a combination of coconut flour and Parmesan as a coating for pork cutlets when frying. And we like it a lot. The coconut flour is not interchangeable with wheat flour in every instance. It will not thicken cooking liquids. For that, guar gum and xantham gum will thicken but must be use in tiny amounts. For okra, we use Parmesan that we've grated in the food processor. It makes a crunchy coating.

I must agree that the movie, Fat Head is very helpful. It's available through Netflix. The more I read about paleo or low carb eating, the more I want the government to stay out of my diet! We've been sold a bill of goods with the food pyramid.

I can't tolerate guar gum or xanthan gum -- nasty stuff. I use pureed vegetables of different sorts, or 1 egg yolk for each cup of liquid. For the Turkey Day Gravy, I used avocado to thicken the gravy, with just a touch of tomato paste to turn the mixture light tan.

I agree with coconut flour and Parmesan. Yum! I toss in some homemade Cajun BBQ seasoning.

When I review this thread in my mind, I think, "Crickets. Pork rinds." Why are those the two most salient things that come to mind?! Also, it doesn't help my motivation to think I have to do all low-carb or it won't work. Kind of makes me think, "If that's true, to hell with this low carb thing". That can't be true, though, can it?

SU, how's that half - a**ed approach working for you? How well would it work with CPAP?

I believe wholeheartedly in the insulin theory ( not everyone agrees). Low carb (not NO carb!) and ketosis keep my blood sugar even. The best part is no cravings, no hunger, no feelings of deprivation. As long as you remain a carb burner you keep craving, get hungry every two hours, and you dont get the health benefits. No more than if you only used your CPAP a few hours a night. You have to go all in to really reap the benefits.

It's harder thinking about it than actually doing it, IMHO.

I noticed a lot of people using SALT to flavor up bland low-carb foods. Any one with high blood pressure or on antihypertensive should consume no more than 1500 mg of sodium a day. Too much sodium will make you retain water, increase your blood pressure, cause swelling of hands and feet, and of course, increase your weight due to extra water retention.

Low carb has a diuretic effect, to the point where eating too little salt can make you feel terrible and in some cases be bad for you (hyponatremia). There was a recent study showing that salt restriction only decreases BP by 3mm hg on average, though you may be someone particularly sensitive to salt.

Since I no longer eat processed foods (except turky bacon), I'm not getting much salt except what I add to foods. On low carb, I don't worry about my salt intake much and BP is excellent.

http://m.theatlantic.com/health/archive ... ed/250712/

What Jan said.
I have found it incredibly easy. The hardest thing is having friends who are overweight, diabetic and have heart disease and won't hear of any of it.... but want to go out to eat all the time!
I don't know what they put in restaurant food, but it's EVIL!

I don't know what they put in restaurant food, but it's EVIL!

Last week when Lustig's Nature article came out proposing regulation of sugar, a San Francisco radio talk show host brought it up as a topic. Among his callers was a chef who said they regularly put sugar in foods you'd never suspect because it enhances flavor and gets even browning. So that's the evil in restaurant food. We rarely eat out for economic reasons, but it helps avoid hidden carbs as well.

I kinda asked the same question 3 years ago, but lost about 30 pounds. Naturally I gained it back eventually because i went back to a carb
lifestyle.

But heres how I did it: basically I allowed myself about ten foods. I just ate them over and over. The advantage is that you become MUCH less hungry, and so this hocus pocus about "eating meat every 5 minutes" was sillly. I ate about the same amount of protein as before, I just ate less food in general.

These were my foods, and I was committed to the boredom of it. BUt like anything else, the asceticism of it took over, and I learned to enjoy it because it was simple, and I never had to "think" about what I was gonna eat.

Salmon (canned to save money)
spinach
bananas (fruits are usually considered a carb but I ignored this and ate one a day anyway)
cheerios with lowfat milk
yogurt
salads
turkey burgers plain (can microwave them in five minutes)
veggie burgers
chicken (boiled or broiled)
nuts

For me anyway, not spending some huge amount of time or money on it was best. I just picked out ten foods and ate them
over and over and over.

David, I get what you are saying because I generally take the same thing to work every day for lunch (protein smoothie) and I like not having to think too much about it (I do vary the add-ins) and I don't have to obsess over what I'm having for lunch. There's a certain comfort in monotony.

But every day, all day, week after week, month after month???? That would drive me NUTS! I plan to eat this way the rest of my life, so I want to enjoy it as much as possible so that I can stick to it for the long haul. DH and I are having fun re-discovering old foods long rejected because we thought they were bad for us (liver and onions, anyone?), and generally eating well. I don't have to feel like I'm deprived and when my weight is lost and health is restored, I won't feel like I have to run out and eat something I've been missing on a low carb diet because I am fully satisfied already with this way of eating.

I think really working low carb like this is the way not to go off the deep end as soon as the "diet" is done. I don't see it as a diet--this is how I eat. Period.

Janknitz wrote:There's a certain comfort in monotony.

But every day, all day, week after week, month after month???? That would drive me NUTS!

For a lot of people it would be a good start. Once settled in they could then start adding new foods to the regime but they have a standard to fall back in times of stress.

But I agree, not a diet but a life style change.

I am slowly getting back into mine. I am starting by just reducing wheat to the minimum. I have enough on my "plate" right now that it feels good to be having just that to think about. Ten boxes packed.....

I've discovered that I don't really like white bread.
100% whole wheat is much tastier, and has a much more stimulating texture.
Other whole grains have a lot of interesting flavor; and the fiber helps me feel satisfied faster.
It is probably wrong to use the term 'full', as it is much better not to eat until I am full;
--as I've then eaten too much--and start feeling lousy.
Even then, I try to limit my carbs to a fraction of the "recommended" amounts for diabetics.
--and I need less insulin because of it.