Get series about HEALTHY, and LOW CARB FOOD

CookingWithCarlo.com ^ | A Dad, Chef, Freeper

[carlo3b]

Get series about HEALTHY, and LOW CARB FOOD

This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.

With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef  (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
 
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..

This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo,  get it?  food)..  Hahahahhahaha...  {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread..  :)

[carlo3b]

Hey my FReeper FRiends:

Not everyone on these ping lists are following the LOW CARB methods of dieting. Some are following other methods of weight loss, and healthy eating life choices.

I hope in each and every case, you never substitute fresh foods that are readily available for pills or supplements. No claim of any company can or should be accepted that lead you to believe otherwise!

These tips on dieting and food preparation are invaluable, but as you and everyone know, they are meant to be an opinion based on a general rule, or personal experience. No major change in your diet or exercise regiment should be attempted or advice should taken that would be substituted for sound medical procedures and Physician pre test.

Before embarking on these suggested methods of weight loss, located on these threads or any diets for that matter should be attemped before you are certain that your body and mind are ready.  You should be familiar with all of the data that is available.. PRO, and CON, especially the contrary opinions!

We report, you and your Doctor decide!

[Ladysmith]

BTTT for reference.

[carlo3b]

Morning sunshine..:o)

[jellybean]

I hope it works out for you!

[FrogMom]

I don't think you could use jicama for potato salad.

I tried. I peeled and cubed the jicama and boiled it. And boiled it. And boiled it.

An hour and a half later I had brown peeled and cubed jicama pieces that were still too crunchy. They wouldn't mash either.

I may have done it wrong, but we now just eat them raw.

[FrogMom]

A good carbless snack is salami and cheese. You can cube it like you would get on toothpicks at a cocktail party or just take a piece of sliced hard salami and wrap it around a piece of cheese. This is good on nights when no one is real hungry, too.

Another low-carb snack is yummy at parties. Take a pkg of cream cheese and let it come to room temperature. Mix in a couple of tablespoons of dill relish. Recipe originally called for sweet relish - but that's got too many carbs. Thinly spread your cheese and relish mix on a piece of ham - I use the oblong sandwich ham - and roll it like a jelly roll. Take the roll and cut into about 3/4" slices, put them back into the refrigerator to firm up the cheese.

Voila! Low carb pinwheels. Everyone likes these, dieting or not.

[FrogMom]

Sorry about your dads cholesterol. I had just the opposite experience.

I went to the doc, he checked my cholesterol, said he wanted to put me on medicine for it because it was too high. I asked him if he did that, how long would it be before he re-checked my levels. He said 4 months. I requested that he let me try diet and exercise for the 4 months - if he wasn't happy with the numbers, I'd take his stupid pills.

I went on Atkins the next day.

Four months later, I had lost 23 pounds. He was very pleased with that but was very skeptical about my cholesterol levels when I told him I was eating steak, salad, butter-sauteed mushrooms and all the eggs and bacon I wanted.

When the labs came back from this follow-up, my cholesterol was down 30 points. The Doc said to keep doing EXACTLY whatever I was doing and come back in 6 months.

[carlo3b]

carbless snack is salami and cheese, ...Voila! Low carb pinwheels..

Terrific stuff, great snacks Thanks.. keep'em coming..:o)

[carlo3b]

Answering a FReepmail, this is my weekly shopping schedule.

Shopping
I shop twice a week, usually Friday mornings, and Tuesday afternoon at my local grocer. Why those days.. The stores stock fresh vegetables on Thursday for the weekend, and the store is empty on Friday morning. Also the weekend sales start Friday!
So I buy all of my fresh vegetables (celery, carrots, a variety of onions, potatoes, a variety of peppers, any nice looking herbs, salad stuff,( radishes, radicchio, etc, etc lettuce and tomatoes).

Tuesday the stores usually stock fresh fish and meats (ask your produce mgr., and butcher, if different areas have different days. You will also learn who is the boss so you have a name, and face for a special favor when you need it..) Tuesday I buy my main course stuff.. whew!

I almost always purchase a 5-7 lb roast, with bone in if possible, generously trim the fat and bones off. Place those trimming, and bones in a pot of water, with an onion, a carrot, some tips and ends of any other vegetables I have.. yes, any and all into the pot for stock. cube 2 lbs, and roast the remainder.

I wait until Saturday (when I am cleaning and trimming the veggies to wrap and store in the fridge. I do the same things with chickens, and even a separate pot, if it warrants it (heads and tails. etc) for the fish and seafood.

[carlo3b]

 IRON Supplement ALERT

Supplementing Vitamins, and nutriants.. not always a good idea!

“…supplementary iron can be dangerously toxic if you don’t need it. The body can not eliminate iron except through blood loss. Other than women who menstruate heavily, healthy people should not take iron supplements. Iron is an oxidizing agent – the sort of thing antioxidants protect us from – and too much of it can promote unhealthy changes in cells, increasing risk of cardiovascular disease and cancer.”

“So never take supplemental iron unless a blood test shows you to have iron deficiency anemia (and if you do have it, make sure you arid your doctor work together to find the cause) or if you are pregnant, nursing, or have lost a lot of blood. If you are not in those categories, read labels of any multivitamin products you use to make sure they do not contain iron.”

Source: Eating Well For Optimum Health, Dr. Andrew Weil.

“As we all know, too much of a good thing can be detrimental. There are several reasons. The fact is that once iron enters the body, it has no way out. Most of it is recycled, not excreted or otherwise consumed…. Here’s the second catch. …iron (like copper) converts readily between the ferrous (with two electrons) and the ferric (three electrons) forms. This makes it a player in oxidation reduction reactions, useful for transmitting oxygen via our red blood cells, but also capable of acting like a free radical and oxidizing tissues, thereby damaging them.
This means that whatever amount of the mineral that isn't affixed to the hemoglobin in our blood or to other proteins for other use roams around in the body as unbound ‘free iron’ and is vulnerable to the rust-like process of free oxidation….”

“….Excess iron is implicated in other diseases too. It could accumulate to a toxic extent in our organs and tissues, including the joints, the liver, the gonads and the heart. It could feed the growth of harmful bacteria and malignant tumor cells as well as stimulate additional cancer promoting free radical activity.”

“Believe it or not, our bodies were designed to circumvent the iron dilemma entirely. Orthodox medicine and popular dietary practices, though, seem to circumvent nature. Two kinds of iron exist….. the two kinds are:

1. Heme iron. The natural, organic, biologically available form cannot build up to excess and is not vulnerable to free radical oxidation. Only 2 mg of heme iron, which comes from red meat, chicken and fish, can be absorbed by the body during a single meal, so no surplus accumulates.
2. Non-heme iron. This synthetic, inorganic form is the kind found in most iron supplements and fortified foods, including those made with ‘enriched’ flour. It usually appears on labels as ferrous gluconate, ferrous sulfate or ferrous fumarate. The body can absorb as much as 20 mg of non-heme iron at any one time, possibly leading to a higher level of accumulation that would, in turn, increase the heart disease and cancer risk.

To be safe, don’t take any kind of iron supplement …without first going to a doctor for a blood test.”

Source: Vita nutrient Solutions, Robert. C. Atkins. MD.

[Eva]

I have a question for all of you low carb dieters. My husband decided to go on the diet with me and has been much more successful than I, due to his daily work-out regimen. He is now down to his high school weight and does not want to continue to lose, but does not want to gain the weight back, either, but he continues to lose. What to do?

[Ladysmith]

And a pleasant Good Morning to you, too! :o)

[Ditter]

Low carb dieter weighing in SIR! 8-10 lbs lost in aprox. 5-6 weeks. This is from someone who does not give up her fat easily. I am very encouraged. I am not terribly hungry, in fact not at all. I am not exercizing because of the heat but it won't be along before I will be hitting the pavement for a daily 3 mile walk.

[Maigrey]

Carlo, my dear, it looks like I've got something else to try and make this week.

[Alamo-Girl]

Thanks for the heads up!

[Aracelis]

Here's an interesting essay about copper. It is from a UK laboratory website.

I would strongly urge anyone considering to take supplements to talk with their physician first.

[Ladysmith]

Atkins has been working really well for me - the first weight loss plan that has. Some of the bits of info others like you give are incredibly helpful. One is the "whoosh" of weight loss every two to three weeks - that's now happening to me and a great relief to know it's normal.

Another is water. I knew of the 64 ounces daily but wasn't aware of the additional 8 ounces for each 25 pounds I need to lose. I've been lax with the water lately and looked for this posting of yours to find out just how much I am supposed to be drinking. (Got to take care of those kidneys, don't you know!) Confirmation of what I suspected for potassium (99mg three times a day) was also in your post. Great info for me to toe the line.

This is such a great support thread! When I get down to half of what I weighed originally, you all will have had a "hugh" part of it! ;o)

[jellybean]

Thanks, Hon...I take supplements everyday, but they do not include iron. Dr. Atkins cautions against taking iron in his book, but doesn't fully explain why. I now know the reason! Thanks!!

[carlo3b]

He is now down to his high school weight and does not want to continue to lose, but does not want to gain the weight back, either, but he continues to lose. What to do?

EXCUSSSSSSSSE Meeeeeeeeee! Poor baby...sheeesh.. a TRY THESE... :o)

These are the Italian Real MaCoyoni's .. :o)

 

Spicy Italian Tomato Sauce
(Sugo all'Arrabiata)

• 2 Tbs. pure olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 (28 oz.) can whole peeled Italian plum tomatoes (including liquid)
• 1 tsp salt
• 1/4 bunch chopped parsley (about 1/4 cup)
• 1/4 tsp hot red pepper flakes

1) Over medium-low heat, sauté onion and garlic in olive oil for 2 minutes.
2) Add tomatoes and salt, bring to a boil and simmer (uncovered) for 10-15 minutes, breaking up the tomatoes with a wooden spoon (or a potato masher also works well).
3) Add parsley and red hot pepper, simmer for 2-3 minutes. Enough for 1 pound of any kind of pasta.
Serves 6 to 8.

---

Spicy Southern Italian (Neapolitan) Sauce
(Sugo alla Puttanesca)

• 1/4 cup pure olive oil
• 2 garlic cloves, chopped
• 1 tin anchovies
• 1/4 cup capers, in salt (rinsed with water)
• 1 cup kalamata olives, pitted
• 2 cups can whole peeled Italian plum tomatoes (reserve liquid)
• 1/4 tsp red pepper flakes

1) Sauté garlic and anchovies with extra virgin olive oil for one minute over medium heat.
2) Add capers, olives, tomatoes and pepper flakes, adding tomato liquid to an acceptable consistency.
Cook for 12 to 15 minutes. This sauce is best suited for spaghetti, but you can use the cut of your choice.
Serves 4 to 6

---

Ham and Porcini Mushroom Cream Sauce
(Lombardia Salsa alla Panna)

• 1  1/2 cup fresh porcini mushrooms, coarsely chopped, or 1 cup dried
• 2 cups warm water
• 1/2 onion, coarsely chopped
• 2 Tbs. pure olive oil
• 1/4 lb cooked shoulder ham, diced into 1/2-inch squares
• 1/2 cup dry white wine
• 1 cup cream (heavy cream or half & half)
• salt and pepper
• 1 lb Penne pasta

(If using dried porcini mushrooms) soak in warm water for about 10 minutes. After mushrooms are reconstituted, remove from bowl using fingers or a slotted spoon, being careful to leave sediment behind. Chop coarsely.
1) Sauté onion in olive oil until onion becomes translucent, about 2 to 3 minutes.
2) Add mushrooms and ham; sauté for a minute or two.
3) Add wine, cook down for a minute or two until the sauce starts to become slightly dry.
4) Add cream. Add salt and pepper to taste. Continue to cook for 2 more minutes, stirring occasionally.
Stir sauce into pasta.
This sauce is traditionally used on short cuts of pasta (penne, rigatoni, ziti, mostaccioli ) enough for one pound of pasta.
Serves 4 to 6.

---

Best pastas for baking: lasagne, rigatoni and ziti. Best pastas for stuffing: cannelloni, jumbo shells, manicotti. Best ones for soups: alphabets, ditalini, orzo, pastini.

Cooking Tips:
The key to preparing pasta is not to overcook it. To achieve the ideal "al dente" texture (firm, not mushy), follow these simple tips:
• Use one gallon of water for every pound of pasta.
•Cover the pot until the water reaches a rapid boil, then add the pasta gradually to allow the water to continue to boil. The boiling water helps circulate the pasta for uniform cooking results.
• Stir the pasta during cooking time to prevent sticking.
• Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified. Note: Don’t use the directions from one manufacturer for another manufacturer’s product since pasta products can vary in size and thickness.
• Taste the pasta to determine if it is done.
• If so, drain pasta immediately and follow the rest of the recipe. If the pasta will be used for cold applications (i.e. salad), rinse it in cold water immediately.

Storage Tips
Always store pasta in unopened packages or containers kept in a cool, dry place away from heat. Pasta should be stored away from strong odors since it has a tendency to absorb odors. When stored properly, dry pasta can be kept up to a year or more.

If you are preparing pasta in advance, store cooked pasta in the refrigerator. To reheat, dip quickly into boiling water prior to service.

Cooked pasta can be refrigerated in an airtight container for up to 5 days. Add a little oil to keep it from sticking together. Store cooked pasta and sauce separately, as the cooked pasta will absorb flavors and oils from the sauce.

[jellybean]

Get Dr. Atkins book and READ IT! There are 4 phases to the Atkin's plan: induction, continued weight loss, pre-maintenance and maintenance.

Your husband needs to increase his carbs slowly...5 grams at a time...until he finds the level where he's no longer losing weight, but not gaining either.