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Doctors' group urges Atkins diet ban
Washinton Times ^
| August 22, 2003
| UPI
Posted on 08/22/2003 6:00:21 PM PDT by Cincinatus' Wife
Edited on 07/12/2004 4:07:02 PM PDT by Jim Robinson.
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To: carlo3b
i love your recipes!
181
posted on
08/24/2003 5:21:36 AM PDT
by
xsmommy
To: carlo3b
I love you! I kiss you! I thank you!
(keep um coming!)
182
posted on
08/24/2003 5:36:17 AM PDT
by
netmilsmom
(God Bless our President, those with him & our troops)
To: Cincinatus' Wife
Congratulations on the weight loss. Nevertheless I'd be suspicious of Atkins if I were you all:
http://reason.com/0303/fe.mf.big.shtml
183
posted on
08/24/2003 6:29:07 AM PDT
by
Timm
To: .45MAN
ping!
184
posted on
08/24/2003 7:00:26 AM PDT
by
dansangel
(America - Love it, Support it or LEAVE it!)
To: Pharmboy
Can you please explain the induction and how long you are on it?
185
posted on
08/24/2003 7:03:07 AM PDT
by
netmilsmom
(God Bless our President, those with him & our troops)
To: Timm
186
posted on
08/24/2003 7:09:43 AM PDT
by
cebadams
(much better than ezra)
To: carlo3b
Darn you, Carlo! Now I've got to go procure chicken and zucchini. Cheese, too.
Didja have to make it sound so good??? I'll let you know how it turns out this afternoon!
To: humblegunner
I'll let you know how it turns out this afternoon! Wonderful.. I hope you enjoy it.. :)
188
posted on
08/24/2003 8:42:37 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: dansangel
Mornin cutie... ;)
189
posted on
08/24/2003 8:43:22 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: netmilsmom
WOO HOO... o<]:oP~
190
posted on
08/24/2003 8:44:29 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: xsmommy; christie
The book is a work in progress, it should be completed very soon.. it would be a lot quicker if I would get off FR and get to work..Hahahahahahha
191
posted on
08/24/2003 8:46:18 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: radu
You will need them with some of my Italian Red sauce recipes.. LOL
192
posted on
08/24/2003 8:47:34 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
Comment #193 Removed by Moderator
To: carlo3b
Thanks for the ping Carlo.
After my heart attack last year I went on the American Heart Association "heart healthy" diet. Went from 190 to 230 pounds! Now I am on a modified Atkins/South Beach diet and I am slowly dropping the pounds.
I have been planning to post an update 1 year later thread in November.
194
posted on
08/24/2003 9:04:51 AM PDT
by
Petruchio
(<===Looks Sexy in a flightsuit . . . Looks Silly in a french maid outfit)
To: carlo3b
((((((((carlo)))))))
Bumped for a later read. Didn't mean to *ignore* you! Been busy replying to LBGA's prayer thread.
(((((((Hugs)))))))))and smoochies. Have a blessed Sunday!
195
posted on
08/24/2003 9:12:30 AM PDT
by
dansangel
(America - Love it, Support it or LEAVE it!)
To: Blue Atlas Cedar
Anyone have any suggestions?Any of a number of single malt scotches on the rocks with a Cuban cigar. No carbs. Granted, you have to develop a taste for both, but nothing compares once you have.
To: Petruchio
Please keep us informed, and I will be posting a few recipes that can add a little spice to your life as you progress. Keep up the good work, and stay safe, and eat healthy.. Carlo
197
posted on
08/24/2003 9:34:21 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: dansangel
(((((((Hugs)))))))))and smoochies..backatcha ..I needed that.. :o)
198
posted on
08/24/2003 9:35:37 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: stanz; Petruchio; christie
Another Atkins Friendly recipe.. and yummmm
Balsamic Artichokes with Red Onion
This wonderful recipe is a great side dish that is easy to prepare, and a real flavorful addition to a lackluster main course. It has a just few carbs in it, but so does the air in Philly .. so live a little!! Ha!
- 6 large artichokes
- 2 large red onions
- 1/3 cup pure Olive Oil*
- 1 cup Vegetable Broth**
- 1/2 cup aged Balsamic Vinegar
- 2 tsp salt
- 1 tsp fresh ground black pepper
1) Clean and cut the artichokes and red onion into 8 wedges.
2) Sauté artichokes and red onion with 2 Tbs. olive oil for 2 minutes.
3) Add salt and the vegetable broth and cook in a covered pan for 4 to 5 minutes.
4) Remove the cover, add the balsamic vinegar and cook an additional 2 to 3 minutes.
Sprinkle with fresh black pepper and even a few dashes of imported cheese and serve immediately.
Serves 4 to 6 happy people... :)
An original recipe from Chef Carlo's: "SOUP, SEX, and the SINGLE MAN"GarlicPress Publishing *Pure olive oils have a higher smoke point than regular, or virgin olive oils. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. I recommend using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.
Further, and perhaps most important, Olive Oil is good for your health in every instance. Monounsaturated oils such as olive oil are more protective of HDL (the good cholesterol) levels than polyunsaturated fats such as corn oil and soybean oil. Olive oil reduces total cholesterol without lowering HDL.
All Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, which I do with my finest oils, such as Truffle, and extended aged, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature.
** I make my own vegetable broth, by keeping a small pot on the stove as I am trimming my vegs, for storage, or cooking. I throw every veg scrap it and keep it at the lowest heat for hours, until I drain it through a cheese cloth and store it in the fridge for a host of uses.
I do the very same thing with, meat, and chicken, using all of the trimmings that I would have had trimmed at the butcher, and paid an arm and a leg for and still had to buy a watered down, sodium packed broth to boot!
I also buy my seafood in the rawest form, (save a ton of dough as well) fish, scallops, lobster and shrimp with shells and heads, and create the outstanding broth out of the shells, skins, heads and trimmings. It will shock you at how much these homemade broth's will add to everything you prepare, and you make it fresh, and ****you know what's in it****!! You then control the salt, and everything else.
199
posted on
08/24/2003 10:01:14 AM PDT
by
carlo3b
(http://www.CookingWithCarlo.com)
To: carlo3b
I will. To give you an idea, I lost 15 lbs so far, and I now walk 7 miles a day. When you concider that the Doctors never thought I would leave the hospital alive, I think I am doing ok.
200
posted on
08/24/2003 10:01:33 AM PDT
by
Petruchio
(<===Looks Sexy in a flightsuit . . . Looks Silly in a french maid outfit)
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