Hurry, GET ON BOARD the LOWCARB, and OTHER HEALTH LIVING TRAIN, is leaving the station..

CookingWithCarlo.com ^ | Oct 12 2003 | Carlo3b Dad, Chef, Author

[Bob J]

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[XBob]

"Maybe stevia is the answer."

I never tried stevia, but interestingly enough, for some strange reason, fructose has a very low glycemic index, exactly the opposite of what you would think. So, you might try fructose, though I am not recommending it per-se. Just an idea.

[Ditter]

Believe it or not, I am trying stevia at this very second. Strawberriers & stevia. Not bad. Fructose comes from corn. Corn in any form makes me wake up with a headache. (no tortillas no cornbread no cornbread dressing no fried catfish no tamales no tacos no corn majoux no corn chowder nothing sweetened with corn syrup, which means no cookies no store bought cakes pies etc etc) WAH! I might as well be on a low carb diet, there is so much I can't eat. LOL

[XBob]

please add me to your ping list. Lots of good info on your threads.

[carlo3b]

Will do Bob, good to have you here.. Thanks :)

[jellybean]

Once you read Dr. Atkin's book, I think you'll be satisfied with the amount of vegetables you can eat and the variety of food choices available to you.

[XBob]

sorry about the 'corn' problem, but corn has a very high glycemic index and fructose has a very low glycemic index, and actually helps lower my blood sugar.

Corn spills sugar into my urine immediately.

In addition, something else strange happened. If you remember, a few years back, when they got the corn mixed up, and put some genetically altered corn into torillia chips and other things. I got some of these chips, before they found out about it, and got really sick. It turned out that it had been genetically altered to have a grown in bug poison which in cattle, didn't bother them because of their multiple stomachs, but it sensitized me badly, and it took about 6 months before I could eat any corn again (extra sugar or not, I still love corn - so I cheat sometime).

I have found lowering my stress has dramatically lowered my blood sugar lately, but stress (no matter what I eat) still shoots it through the roof.

[GregoryFul]

THANK YOU EQUAL...

Visit Aspartame bad! before you say that!

[carlo3b]

Your link is a vegan site, I am more than a little nervous about the discrediting of any products. When it comes to single/closed mindedness, I would place Peta, and the Vegan's at the top of my list..

These are well meaning people, and I have friends that are followers, but any position that these folks take, or assertions they put forth without certifiable proof I have to withhold my judgment until I balance their views against the evidence.. Just thought you should know..

[jellybean]

I don't use aspertame. As a matter of fact, I rarely use sugar or any type of sweetener (I'm sweet enough...HA!). I don't bake much, so never had the need for it. I did purchase Splenda to make your cheesecake recipe, Carlo, but so far that's the only time I've used it. The cheesecake was delicious, btw!

[carlo3b]

The cheesecake was delicious, btw!

:)

[freeangel]

Thank you Equal

[carlo3b]

LowCarb Pumpkin Pecan Pie

• 6 eggs
• 2 blocks cream cheese
• 1/2 cup canned pumpkin
• 1 cup chopped pecans
• 1/2 cup Sugar free Pancake syrup
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp Stevia, or any of the many sugar subs. available today.


Blend all ingredients in blender. Bake in deep 9" pie dish that has been sprayed with Pam.
350 degrees for 50 minutes. Allow to cool completely before cutting.
1 pie equals 8 servings
Approx. 5 carbs per slice

[jellybean]

OOOOO...you're fast!!! I like that in a man! (wink)

Printing now...

[carlo3b]

 
LowCarb Country Bumpkin Cheesecake

• 1 pkg. Gelatin
• 1 C. Water
• 2 8 oz. pkg. Cream cheese
• 1 t. Vanilla
• 10 pkg. sweetener (I used 3/4 C. Splenda)
• 1 sm. can Pumpkin
• 1 t. Cinnamon *
• 1/2 t. Nutmeg *
• 1/4 t. Cloves *
• 1/2 t. Ginger *

1) In small bowl, combine gelatin and water and microwave for 40 secs.
2) In a larger bowl, mix cream cheese and sweetener and vanilla till smooth.
3) Add gelatin, water, pumpkin and spices and mix until smooth and thickened.
Refrigerate.
* (all of the above spices can be substituted with 1 Tbls of Pumpkin Pie spice)
Serves about 6 (I really can't remember... LOL.. blush)  <:|

 

[jellybean]

Yummy, yummy, yummmmy!!!

Printing again!

[carlo3b]

And finally... drum roll...

LowCarb Gourmet Pumpkin Pie

1 pk Gelatin, unflavored
1/2 tps Salt
1/2 tps Nutmeg
1/2 tps Cinnamon
1/4 tps Ginger
1/2 cup Cold water
2 lg. Egg yolks, slightly beaten
1 cup  heavy whipping Cream
1 1/2 cup Pumpkin, canned
2 Tbsp Brown sugar substitute
2 Egg whites
Prepare pie crust ( See Post #68 for a neat pie crust.).

1) Blend gelatin, salt and spices. Add 1/4 Cup water. Stir.
2) Mix egg yolks with the heavy cream, 1/4 cup water and pumpkin in the top of a double boiler. Add gelatin mixture.
Cook over boiling water for 10 minutes, stirring constantly.
Refrigerate until as thick as unbeaten egg whites. Stir occasionally.
3) Add brown sugar substitute to taste.
4) Beat egg whites until stiff. Fold chilled pumpkin mixture into egg whites. Careful not to break down volume of egg whites.
Place in pie shell. Refrigerate.
 

[carlo3b]

Thank you Angel..sigh

[jellybean]

Whoo Hoo...now just add a little whipped cream and I'm ready to go!! ;)

Thanks, Hon!

[Zipporah]

Well... unfortunately, I've been accused of misfiring more than just a few times !! LOL!