Posted on 11/08/2003 12:04:57 PM PST by carlo3b
Mmmm bread!
We've been doing Atkins for about 8 weeks now, I'm down about 25 pounds.
Went to the store today and saw for the first time, "low carb" bread.
Nature's Own is the brand. Their "Wheat 'n Fiber" bread has 7 grams/slice, mostly fiber, no sugar.
We lathered some up with mayo, dropped on a bunch of bacon, smothered in cheddar. Mmmmmmm
(I did toast mine, figured it wouldn't hurt to carbonize a gram or two.)
OMG.. What did I do now...yikes!
I recieved a Don Pablo's ad the other day introducing Low-Carb Fajitas. Smoked chicken, mahi-mahi or black angus sirloin served on a bed of low carb veggies (yellow squash, zucchini, button mushrooms and asparagus). It says "ready and waitin' to be wrapped in a cool, fresh, crisp iceberg lettuce tortilla". I wouldn't bother with the lettuce but the rest sounds awfully good!
It seems to me that the dairy and meat industries were hit hard for the last 20 or so years due to the low fat craze. Now ADM will feel the pinch. Too bad!!! Yes, some small business will have to adjust, but that's life.
Don't.. you don't have to go there .. well.. OK.. if you feel you must.. Really, that is outstanding news, the modified Atkins works better for some, mostly women, than a straight Atkins.. But Thanks, and I am really proud to have played a very, very, large part of it!!!!.. :o) LOLOLOLOL
It's not "overlooked." It's considered, and rejected.
Now, I'm not an advocate of long-term Atkins use. I favor more of a moderate diet. However, the government's pyramid-scheme diet was an outrageous lie perpetrated on the public. Why they did so is a topic for discussion on its own.
This is maybe more than you wanted to know. Someone, was really troubled by this stuff, and starts to hyperventilate.. but you know the drill, the more the merrier..Gluten, lets start with;
WHAT: Gluten is a mixture of individual proteins classified in two groups, the Prolamines and the Glutelins. The prolamine, Gliadin, seems to be a major problem in celiac disease; gliadin antibodies are commonly found in the immune complexes associated with this disease
WHERE: Wheat proteins are collectively called "Gluten". Wheat is closely related to other cereal grains, especially rye, barley, and oats. Enthusiasm for "whole grains" to increase intake of dietary fiber, especially in the past decade, led to increased consumption of whole cereal grains. Relatively unrefined grains, often in combination, as with granola cereals and whole wheat breads fortified with bran, coarse flours, and other additives are now eaten in large quantities. .
WHY: We eat the seeds of the grain plants. The seed has a bran casing, a starchy endosperm which contains 90% of the protein, and a small germ nucleus which is the plant embryo waiting to grow. Any flour made from the starchy endosperm contains prolamines and is potentially problematic to the grain intolerant person.
WHEN: Gluten in wheat is the principal problem food- barley, oats, and rye must be excluded as well. Millet is usually an acceptable grain alternative. Corn and rice are usually tolerated when gluten prolamines are the chief and only food intolerance, although corn triggers food allergy for its own reasons. Triticale is a new hybrid grain with the properties of wheat and rye, and is excluded on a gluten-free diet. The identity and the amount of the prolamine decides the kind of reaction that is likely to occur. It should be noted that there is considerable variability in the prolamine content of various foods made from cereal grains, and this variability is one of the many reasons why food reactions are not consistent.
Rice is used as the staple grain in Alpha Nutrition and gluten-containing foods are excluded.
Janatuinen et al presented evidence that 52 adult celiacs tolerated oats for one year with no evidence of harm. The study period is too short to be definitive since relapses after longer periods have been observed repeatedly in celiac patients who resumed eating grains. Their study at least raises the question of what foods can be considered safe in the long term. Celiac dogma treats the four cereal grains as equally risky. The older assumptions need to be reviewed by further studies.
Recently marketed grains, Spelt and Kamut, are gluten-containing wheat variants (despite claims to the contrary) and are likely to cause problems similar to other wheat varieties.
Let me take a stab at that.. The reason the establishment was looking for a change was, BLEEDING a person to bring about weightloss was really messy.. so shazammm .. If any of you have a better explaination, for their stupidity, please share it with the rest of us.. :o)
It is really important to get the book because it explains how the diet works and why you need to take your vitamins and eat the right foods but for starters there are tons of good websites to help you get familiar with the low carb way of eating.
There are several different plans with varying amounts of carbs allowed, they all have good information in them and most people will learn through trial and error which plan works best for you. Some people can go extremely low carb like Atkins level induction for months without any problems, but others need a little more carbs daily like me.
If you are currently eating sweets, white flour etc, day four or so will be a major bitch. That is because you will be going through withdrawal, but if you just take some aspirin, drink lots of water, in a day or two the brain fog lifts and you will discover you can have tons of energy.
Here are some links to some websites with good recipes, diet information, message boards, etc...
This should get you started with a general idea on how this works. Hope that helps.
That really sums it up.. FAT .. :)
The holidays are right around the corner, and the sales are going on NOW.. hint hint.. BTW, remember "The Clinton Legacy Cookbook" fit's easily in your former large stocking... Hahahahhaha
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