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DocWeezy wrote:

ozze_dollar wrote:Bought some rye bread today...its not the same is it. Seems to be very light.

Rye bread is mostly wheat with a little rye in it.

The only "whole" rye thing I found was Rye Krisp--and even THAT caused problems for me (sigh...I thought I could eat at least one grain...but no....). Oh well, the benefits of being off ALL grains definitely outweigh the downsides.

Weezy

I bought a small loaf of "gluten free" bread today. Looks like they use rice flour. Taste is a bit boring though.
Its made by Country Life.

SU, guacamole can be eaten as a dip with tortilla chips, or as a salad over fresh shredded lettuce/greens.

Ozze, my SisIL - who is a veteran gluten-free (GF) eater - says Udi's or Rudi's GF breads are the best. Some stores carry Udi's as fresh loaves, but most carry it frozen.

Lisa

Remember that "gluten free" is usually NOT "low carb."

Gluten free is fine as long as you're not trying to do low carb; gluten is usually replaced by other high-carb things, i.e., rice flour.

@SU.... if you were wondering what to have the guacamole with if you are avoiding grains, try these.... the recipe is for tortillas, but as indicated in the discussion, they can be cooked a bit longer to get a chip like consistency that would be great with guacamole or hummus.

http://realsustenance.com/flax-tortilla ... ynut-free/

I have celiac disease. After going gluten free so much improved. Recently I have gone grain free because the damage caused by gluten has made digesting starches very difficult. I can attest to that final grain free step as amazing as giving up gluten.

I can eat a whole avocado and not gain weight. I hate that I avoided them for so long for "fear of fat". The carbs are what make them fattening. They are a great soure of healthy fats. They seldom make it to Guacomole now! Yumm!

I do gluten free, low-ish diary. I know I should quit sugar but it's hard.

If you want a decent gf bread, try Udi's- trader joes carries it.

it addresses a lot of water retention I deal with, some digestive issues, a lot of weird and pesky things. And a lot of restaurants have GF menus these days. Here in Baltimore it's gotten easier and easier to do GF eating.

I have been trying to reduce my carbs. Just finished dinner. I suppose there are carbs in a pizza. Yeah I thought so.

Lizistired wrote:I can eat a whole avocado and not gain weight. I hate that I avoided them for so long for "fear of fat". The carbs are what make them fattening. They are a great soure of healthy fats. They seldom make it to Guacomole now! Yumm!

ha ha a whole avacardo. Thats nothing.

ozze_dollar wrote:I bought a small loaf of "gluten free" bread today. Looks like they use rice flour. Taste is a bit boring though.
Its made by Country Life.

Unfortunately, if you buy your GF bread at the local supermarket, it will be boring - and may be stale/not stored correctly as well. Investing in a bread-making machine has opened up all sorts of additional possibilities. Do a search on Amazon for "gluten-free bread mixes" and you will start to see some possibilities. "Gluten-free bread" on Google will also show you a whole new world out there. Your local health-food store may also have some great ideas, depending how well they know the needs of those of us who have gone gluten-free.

Try this:

http://lowcarbdiets.about.com/od/breads ... sicfoc.htm

Easy to make, doesn't taste bad, lots of variation possibilities.

Jay

Well, I am pleased to say that after 7 days going low carb,/high fat (only the good ones), I am feeling quite well. I still have a lot to learn and have made a few mistakes along the way, like eating clementines or tangerines, not realizing how loaded they are with carbs. and yes, I gave in yesterday to half a slice of Panera Easter Bread, didn't even enjoy it like I thought I would. So much for folks with good intentions giving great bread to me, and the Easter Bunny left me a tiny size, mini M&M package, which I felt compelled to eat a few to see if I really miss it, Walla, I did NOT need to eat the rest.
The first few days on this eating style, I seem to have been releasing lots of fluid, and my digestive tract began to work like a normal person, which has never happened for me. Hope this is not TMI, but I am concerned that things have slowed down in those 2 areas and was wondering if this is normal.
I am still kind of concerned about the fat I am eating, as I work with a lot of younger adults that are health buffs and do the low carb/low fat diet. I am wondering how long to continue the LC/HF, before I know if I should reduce the fat.
Thanks to all of you for keeping this thread alive, as I find everyones experience and advice helpful.
I'm on Spring Break, so I hope to do more reading and tweaking of the LC/HF plan.
Have a Super Holiday Season!

Portie, your body is responding normally to this diet. Drink lots of water as it is carbs that cause your body to retain fluid. You need to keep drinking a lot of water to replace what your body no longer holds on to. It will help the other issue too. And don't be afraid to salt your food. Salt is not evil when you are not eating carbs, especially as you should no longer be eating a lot of processed food.

NEVER reduce the fat. As you lose weight it will become more and more important to have fat to maintain your weight loss. I know it's so hard to wrap your mind around the fact that fat is GOOD FOR YOU, and your friends will not understand this and try to convince you otherwise. But they are wrong. Conventional wisdom is wrong. Fat is good.

Eliminate only polyunsaturated fats like canola, vegetable oil, safflower, etc. and NEVER eat transfats (hydrogenated anything, margarine, shortening, etc).

Ask you doctor to monitor your lipids, fasting blood glucose, thyroid, and blood pressure. All should imProve but if you consume too few calories you may slow down your thyroid. So don't starve yourself, even when your appetite diminishes. Eat well!

Thanks Janknitz, I am trying to eat more than I am presently, meat is a struggle, but I am determined to make this work! What do you use in things like tuna salad or chicken salad etc. should I use mayo or something else. I'm not too big on mayo but I use just enough to keep the tuna or chicken together, so if something else works better I'd be glad to give it a try. I'm not sure how much of things to eat either, for a newbie can you suggest a plan that would give me some guidelines. I am trying to see a new doc within the next 2 weeks. I will make sure they run the tests you suggested.
Thanks for all your help.

Portie, try mashed avacado in your tuna salad instead of mayo--YUM!! Or sour cream. Commercial mayo has omega 6 oils that aren't great for you anyway. It's easy to make your own with olive oil and you may like it better. Or just drizzle some olive oil, a dash of vinegar, and some grainy mustard on your tuna. It's delicious that way. Any of your favorite low carb salad dressings will work, too.

There's a good BMI calculator here: http://www.phlaunt.com/lowcarb/DietMakeupCalc.php designed specifically for low carb diets. When you put your daily carb allowance in the calculator, remember that it's TOTAL carbs, not net. It will help you calculate your minimum number of calories and protein per day. When I eat below that amount my weightloss stalls. While you don't really have to count calories, eating too little is not safe. Don't worry about the upper calorie limit. If you are eating enough fat you'll find it very hard to get anywhere near that number of calories consistently.