Posted on 08/23/2002 5:07:58 PM PDT by Pokey78
In August and September, as the blueberry crop advances northward across Long Island on its way to Canada, I like to bake a blueberry pie, to which I add an entire lemon, including the peel, coarsely chopped. By the time the pie is baked, the peel and its pith caramelize and give the berries a surprising tang. A tablespoon or two of arrowroot doesn't quite absorb all the lemon juice, but I prefer my blueberry pie a little runny, not glutinous and stiff with cornstarch like pies from the bakery. I enjoy the way a scoop of vanilla ice cream melts into the warm juice.
During blueberry season, I usually make a dozen or so of these pies, their top crusts lightly browned with egg wash and accented with little rivers of purple syrup. But this year I'm not making any. And when they ripen, I'm not cutting up plump Golden Delicious or crunchy Mutsu apples from the Milk Pail in Water Mill on Long Island and laying the thick slices out neatly in circles in caramelized sugar and butter on the tarte Tatin pan that I bought from Fred Bridge in the 1960's. Nor will I be topping the apples with a thin sheet of buttery pie dough and sliding the tarte in the oven for 50 minutes at 360 degrees, to keep the apples from sticking to the pan the way they would at a higher temperature. And I won't be adding a tablespoon of flour to thicken the syrupy apple juice, because a tarte Tatin, unlike a blueberry pie, should not be runny at all.
Never again will I make the buttery muffins that I used to bake on Sunday mornings. I am also giving up ketchup, which is mainly corn syrup flavored with tomato and vinegar. Moreover, I'm going to think twice before I buy another Walla Walla onion, laden with sugary carbohydrates, or the wonderful rolls from Amy's Bread. That probably means no more hamburgers either and, for that matter, no more onion marmalade, the perfect accompaniment to magret de canard (the breasts of moulard ducks, the kind raised for foie gras), sautéed until warm and pink inside, then sliced and fanned out on the plate accompanied by the marmalade, a silky reduction of a half-dozen large, sweet onions -- a critical mass of carbohydrate waiting to turn itself into body fat.
According to Dr. Robert Atkins, 60 percent of the American population is perilously plump, an endangered group from whose condition I have been withdrawing for the past month at the rate of a pound every other day. I am especially wary of pecan pie, of which a single triangular slice contains three times the daily amount of carbohydrate permitted during the two-week initiation phase -- Atkins calls it the Induction Phase -- of his diet. This is the phase I have recently completed, having lost 10 pounds. I am now well into the Ongoing Weight Loss (O.W.L.) phase, with the permission of my wise friend and physician Stanley Mirsky, who for years has been urging me to avoid carbohydrates. But it was to the evangelical pitchman Dr. Atkins, not the stately Dr. Mirsky, that I finally succumbed, goaded by my son, Jacob, who, though not at all plump, lost 27 pounds and reduced his cholesterol in two months on Atkins.
The physiological case against excessive carbohydrates, reported in this magazine seven weeks ago, is fairly straightforward and by now well known. The low-carbohydrate diet, touted originally by Atkins and adopted successfully by millions of his followers, contradicts the widely accepted theory, introduced in the 1980's and later promoted by the Department of Agriculture's Food Guide Pyramid, that carbohydrates should be the basis of the American diet. Most researchers now agree that carbohydrates, especially refined ones like sugar and other vegetable-based sweeteners, white flour and rice, are quickly absorbed as energy by the body, while carbohydrates in excess of the body's immediate needs are stored as fat for future use. A secondary effect of this quick absorption is renewed hunger soon after a high-carbohydrate meal, for example after a Chinatown dinner of noodles, rice, wonton wrappers, egg-roll skins, syrupy ribs and cornstarch thickeners.
A low-carbohydrate diet, on the other hand, not only forces the body to seek energy by consuming its own stored fat but also suppresses appetite, since dietary fat and protein take longer to digest and enter the bloodstream than carbohydrates. Moreover, the body expends more energy burning fat than burning carbohydrates, yielding what Atkins calls ''a metabolic advantage.'' These phenomena explain the quick weight loss, especially during the Induction Phase, which allows only 20 grams of carbohydrates per day, about half the amount in a single bagel.
Even in its rigorous two-week Induction Phase, however, Atkins provides a rich larder of bacon and eggs, steak, lamb, pork and poultry, fish, including most shellfish, cheese, butter, cream (but not whole milk) and green vegetables except leeks, onions, peas and artichokes. Gin, vodka, whiskey and other spirits, according to Atkins, become ''acceptable,'' as does wine. Excluded forever are pasta, pizza, pastries and so on. No more sushi, congee, cookies, cereals, bagels, croissants, pancakes or waffles; no potatoes or corn, though one or two chips with guacamole is allowed. Above all, no more pretzels, which deliver five times as many carbs as potato chips. Orange juice, alas, is also out. But pecans, almonds and macadamia nuts are in.
Despite these restrictions, you can make a splendid breakfast of eggs scrambled through a strainer and cooked gently in a Teflon pan over simmering water, accompanied by warm prosciutto or its Austrian cousin, speck, with a few spears of asparagus, or a lunch of lobster, shrimp or chicken salad with homemade mayonnaise. (My favorite, Hellmann's, contains sugar.) For dinner you can have a pan-roasted rib-eye steak or striped bass with braised fennel or grilled trevisano radicchio. Most cheeses are acceptable, including blue, cheddar, cottage, cream and mozzarella. Tomatoes are iffy, but Atkins includes a recipe for fried green tomatoes using a noncarbohydrate bake mix. He may be an evangelist, but in his recipes he is not inflexible.
For the moment, at least, I seem to have successfully reversed my compulsions. Not only am I no longer addicted to croissants, hash-brown potatoes, blueberry pies and lobster salad stuffed into hot-dog rolls, but I am also slightly repelled by them. For moderately resourceful cooks, a low-carbohydrate diet offers abundant opportunity, and many of the recipes in ''Dr. Atkins's New Diet Revolution'' are worth considering. Nevertheless, I include my recipe for blueberry pie. Perhaps one day, when I am beyond Atkins's O.W.L. phase and into Maintenance, I'll make it again.
Blueberry Pie
For the pastry:
4 cups all-purpose flour
6 ounces unsalted butter, diced
1 tablespoon sugar
Pinch salt
3/4 cup water
1 egg mixed with 1 tablespoon water
For the filling:
2 quarts plus a little more firm,
fresh blueberries
3 cups sugar
1/4 cup arrowroot
1 lemon, seeded and coarsely chopped in the food processor
Vanilla ice cream for serving.
1. Preheat the oven to 400 degrees and place a sheet pan lined with aluminum foil beneath the rack where the pie will bake.
2. To make the pastry, place the flour, butter, sugar and salt in a food processor and pulse briefly until the butter has been cut in coarsely. Add half the water and pulse, watching to see if the dough forms a ball. If not, add a little more water until it does. Too much water will make a heavy, gummy pastry. Too little will make a crumbly one. If the dough feels too wet, add a little more flour and pulse. If too dry, add a little more water. Pulse sparingly. On a floured board, cut the dough into two parts, one slightly larger. Roll out the smaller portion and place it neatly in a 9-inch deep-dish pie pan. Refrigerate the larger portion while you prepare the berries.
3. To make the filling, pick over the berries, discarding green or bad ones, and remove any stems. Rinse the berries and drain. In a large bowl, mix the sugar and arrowroot. Add the berries and lemon and mix well. Mound the filling in the pastry shell.
4. Roll out the remaining pastry into a large round. Brush the rim of the bottom shell with some of the egg mixture and carefully lay the large pastry round over the berries. Trim the edges, leaving a 3/4-inch overhang. Press the top and bottom pastry halves together to seal well. Fold excess top pastry under and crimp the edges. Cut 4 triangular holes near the top. (Do not cut along the sides or all the juices will leak out.) Brush with more of the egg mixture.
5. Bake for 15 minutes. Reduce the oven temperature to 375 degrees and bake 40 to 50 minutes longer, or until the top has browned and the juice has begun to spill out. Cool for about 1 hour so juices can settle. Serve with vanilla ice cream.
Yield: 8 servings.
Guacamole
4 tomatillos
Juice of 1 lime, or more to taste
1 bunch cilantro, roughly chopped
1 jalapeno pepper, seeded and roughly chopped, or more to taste
1/2 onion, peeled and roughly chopped
5 ripe Haas avocados
Sea salt to taste.
1. Place all the ingredients except the avocados and salt in a food processor and pulse briefly.
2. Split the avocados lengthwise and remove the pits. Save one pit. Scoop out the avocado flesh and add it to the processor. Pulse twice, or until the avocado is roughly cut in. Add sea salt to taste. The salt is crucial and should be added with care. To keep guacamole from turning brown if not serving immediately, add the reserved pit to it and cover with plastic wrap. Remove the pit before serving.
Yield: 10 appetizer servings. Each tortilla chip contains 1 gram of carbohydrate, so take it easy.
Monday Salad
(Adapted from the Palm)
1 head iceberg or other firm, crunchy lettuce, chopped medium fine
1 European cucumber, peeled, seeded and diced
1/2 sweet onion, peeled and chopped medium fine
2 stalks celery, chopped medium fine
1 red pepper, chopped medium fine
1 tablespoon chopped anchovies
1 tablespoon capers, drained and rinsed
1 tablespoon nicoise olives, pitted and chopped medium fine
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or red-wine vinegar
Salt, sparingly, to taste.
In a bowl, mix the first 8 ingredients. Mix in the oil, then the vinegar, then salt to taste, although the anchovies may be salty enough.
Yield: 4 servings. Except for the onion, this delicious salad has practically no carbs.
Ok I am convinced!
Where do i sign up?
That's amazing- I had the exact same thing- my doctor put me on pills also. Then I went on a low carb diet and poof! The gastro-reflux disappeared.
It's wonderful reading all the replies of people who have cut their carbs and are feeling great and losing weight. I have a boss who is desperate to lose weight- he doesn't eat breakfast but brings a box of cereal to work and buys skim milk from the cafeteria and has that for lunch and walks for a couple of miles every night. He simply cannot understand why he's not losing weight. I have tried to give him a little anatomy and physiology 101, but he refuses to listen and blames in on the fact that "he has his mother's metabolism". I just sigh and let it go.
I agree that there is a large part of the medical and political establishment that has a big interest in steering people away from low carb ways of eating. There are people with a political agenda which involves equating animals with humans and that can't become part of the mainstream if people continue to act as if they are at the top of the food chain and keep consuming meat. Plus, if the science that validates low carb ever becomes common knowledge and people start to adopt that instead of the low-fat myth, thirty years of medical "expert opinion" goes down the toilet and the people who have been espousing this myth lose all credibility.
I hope more people discover this wonderful way of eating. The soaring rates of obesity and heart disease (not to mention the myriad other health problems caused by out of control insulin) will plummet!
Not much to comment on because your quote above says it all. We just don't want to admit that we are carnivores and God designed us that way. (OK, I'll be politically correct here and say evolution caused us to eat meat.)
It is strange that people like your boss will starve themselves but refuse to even think about carbs as the source of the problem. I work with Asians who eat rice and Big Macs and are getting very fat very early in life considering I wasn't overweight until I was 45.
I already have done that, but from pasta and rice, not too much protein. I eat almost no carbohydrates now. And I do notice tremendous but relatively short lived blood sugar spikes. I had a cup of coffee with heavy cream (Atkins says that's okay) and my blood sugar went up to 254. Ten minutes later I retested and found it already down to 219. In another hour I'll be down another 80 or 100 points. I can also roughly guess my blood sugar by how I feel. If it's really high I'll feel really sleepy for about ten minutes and then it quickly passes as my sugar level drops down again. All very strange.
I have often wondered why people think eating grass seed (wheat) is supposed to be good for you. Humans didn't spend the last 250,000 years eating grass seed. That's what cows ate. Then humans ate the cows.
I already have done that, but from pasta and rice, not too much protein. I eat almost no carbohydrates now. And I do notice tremendous but relatively short lived blood sugar spikes. I had a cup of coffee with heavy cream (Atkins says that's okay) and my blood sugar went up to 254. Ten minutes later I retested and found it already down to 219. In another hour I'll be down another 80 or 100 points. I can also roughly guess my blood sugar by how I feel. If it's really high I'll feel really sleepy for about ten minutes and then it quickly passes as my sugar level drops down again. All very strange.
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