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Breadmakers feel pain from Atkins diet
Pennlive.com ^ | Nov 8 2003 | DAVID SHARP, AP

Posted on 11/08/2003 12:04:57 PM PST by carlo3b

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To: carlo3b
They could and really should change their ways, there are ways to bake LowCarb breads, and I know hundreds of dieters that would jump at the chance to buy affordable breads again..

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.)

61 posted on 11/08/2003 2:58:24 PM PST by TC Rider (The United States Constitution © 1791. All Rights Reserved.)
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To: reformedliberal
On, please, Carlo!!

OMG.. What did I do now...yikes!

62 posted on 11/08/2003 3:01:46 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: Hugin
I must be spoiled, I bake almost all my own bread, buy Roman Meal for the kids for sandwiches (it holds together better than the homemade stuff). I bought one loaf of the Atkins wheat bread and it was awful, awful, awful. Bitter, acidic, rubbery texture. I froze most of it, maybe it'll taste better when thawed . . .
63 posted on 11/08/2003 3:05:21 PM PST by AnAmericanMother (. . . sed, ut scis, quis homines huiusmodi intellegere potest?. . .)
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To: Marie Antoinette
Exactly! They must adapt, or die.

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!

64 posted on 11/08/2003 3:06:34 PM PST by Dianna
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To: carlo3b
I really feel sorry for all of the small businesses that are getting caught in the center of these changes.

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.

65 posted on 11/08/2003 3:08:07 PM PST by christie
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To: christie
Okay, so where can I download or buy the Atkins diet?
66 posted on 11/08/2003 3:12:05 PM PST by Conservababe
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To: carlo3b
You got yourself another fan, that's what you did!!

I lost about 15 lbs I had accumulated over 3 years this past summer on a modified low-carb plan, not Atkins, which I find too severe, since I didn't need to lost a lot of weight............yet. That was when I began reading your threads. You are a very creative cook!!!!

I am someone who can read a cookbook and taste the ingredients. I adore your recipes! I love to cook, too.
67 posted on 11/08/2003 3:22:47 PM PST by reformedliberal
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To: carlo3b
Perhaps, but every yuppie in Portland with an oven opens a bakery.
68 posted on 11/08/2003 3:24:42 PM PST by mlmr (The Naked and the Fred)
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To: carlo3b
Well, all I can say is for the rest of us bread lovers... take advantage of the sales on bread makers!!!
69 posted on 11/08/2003 3:30:23 PM PST by diamond6
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To: carlo3b
bread = sugar = fat.
70 posted on 11/08/2003 3:31:03 PM PST by IonInsights
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To: reformedliberal
You got yourself another fan, that's what you did!!

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

71 posted on 11/08/2003 3:33:09 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Often overlooked is the fact that bread and grains remain an important part of the federal government's diet guidelines.

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.

72 posted on 11/08/2003 3:35:15 PM PST by B Knotts (Go 'Nucks!)
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To: William Creel
I just bought some wonderful "Holiday Bread" today stuffed with apples, cranberries and raisins, and topped with icing. It's wonderful. :-)
73 posted on 11/08/2003 3:35:29 PM PST by GOP_Lady
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To: William Terrell
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.


 
74 posted on 11/08/2003 3:50:27 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: B Knotts
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.

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)

75 posted on 11/08/2003 3:56:23 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: SBprone
A recipe for low carb CORN tortillas would be wonderful!
76 posted on 11/08/2003 3:57:24 PM PST by varina davis
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To: Conservababe
Okay, so where can I download or buy the Atkins diet?

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...

atkins.com

atkinsfriends.com

Recipes

lowcarbretreat.com

lowcarb links

This should get you started with a general idea on how this works. Hope that helps.

77 posted on 11/08/2003 4:01:31 PM PST by CajunConservative
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To: IonInsights
bread = sugar = fat.

That really sums it up.. FAT .. :)

78 posted on 11/08/2003 4:05:17 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Sage advice Carlo -- well done!
79 posted on 11/08/2003 4:08:17 PM PST by varina davis
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To: diamond6
Well, all I can say is for the rest of us bread lovers... take advantage of the sales on bread makers!!!

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

80 posted on 11/08/2003 4:10:01 PM PST by carlo3b (http://www.CookingWithCarlo.com)
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