Diabetes Talking » Diabetic Diet

Eating Breakfast

admin — Wed, 13 Jul 2005 00:00:00 +0000

Question:

It is often suggested that we eat breakfast each morning. What if you aren’t hungry? Also, Should we eat these six little meals even if we aren’t hungry? Will you lose weight faster if you just eat small portions when you are hungry or should we eat even when we are not? I put on this weight because I was eating when I wasn’t hungry as well as when I was so I am wondering how to make my diet work the best way.

From my experience, planning is better than not planning. If I wait until I am hungry to eat, I am more likely to make bad eating decisions. So if you do decide to skip a meal because of lack of hunger, be sure you have a plan for what you will eat when you do become hungry. Eating smaller, more frequent meals is probably better for your metabolism and athletic performance but it is a relatively small effect in the grand weight loss scheme.

Response:

However, eating breakfast IS one of the things that people on the National Weight Loss Registry have in common (i.e.peoploe who have successfully taken off and kept off significant amounts of weight). So…there is lots of reason to believe that eating breakfast does help – and there is also solid research to suggest that having a serving of protein for breakfast makes you less hungry for the rest of the day. Mary G.

Response:

http://www.findarticles.com/p/articles/mi_m0817/is_4_55/ai_84209252#c…

Warning – this URL is not work friendly; it has a very very annoying, and most noisy advert on it. I closed it rapidly.

Response:

Here’s an article that might interest you. It lists the common habits of people who have been successful at losing and keeping off their weight. http://www.findarticles.com/p/articles/mi_m0817/is_4_55/ai_84209252#c…

Response:

Hiya, Sandy.

It is often suggested that we eat breakfast each morning. What if you aren’t hungry?

Of course, everyone has their opinions, and this is just mine: I have been doing a lot of reading. Well, heck, I’ve been reading about weight loss forever, since I’ve been unsucessful at losing permenently, forever. You know, the professional dieter? That’s me. Anyway, the logic of starting the day with an intake of fuel just makes SENSE to me. (For me) it just feels intuitivly correct, logical, and obvious. Therefore, I began to ensure that I had breakfast every single day, 8 months ago. I wasn’t hungry to start out with either! Never. It was really difficult, actually. But, guess what?! After a couple of months, I WAS hungry for breakfast! Also, Should we eat these six little meals even if we aren’t hungry? Will you lose weight faster if you just eat small portions when you are hungry or should we eat even when we are not?

Again, I followed the same bit of info you are talking about, eat small meals every day, start early, etc., etc., and guess what? After about 2 months I noticed that the more often I ate smaller amounts of healthy foods, the more my body seemed to WANT to eat often! I visualize it thusly: I’m like a great steam ship. If I keep putting in small bits of good, pure coal, and I leave the doors and hatches wide open (lots of air = aerobic activity) my fire is going to burn HOT! And that’s what I want (matabolism on the increase). If I close the doors and hatches, and I stop putting coal into the furnace, the temp is going to drop accordingly. This just makes sense, to me. But of course, YMMV, and everyone has an opionion. I put on this weight because I was eating when I wasn’t hungry as well as when I was so I am wondering how to make my diet work the best way.

Overall, I’d say the best thing for YOU is what works for YOU. Just make it your own, play with theories and ideas, and you’ll figure it out. You have the rest of your life to do so, right? But do keep in mind that, whatever you try, your body has to get used to the changes too, adjusting and changing. It doesn’t happen quickly. But it does happen. Heidi 262/200/199 Losing 100lbs. 1 lb. at a time. Start 10/24/04 Thanks – Hide quoted text — Show quoted text – Sandy

Response:

http://www.findarticles.com/p/articles/mi_m0817/is_4_55/ai_84209252#c… Warning – this URL is not work friendly; it has a very very annoying, and most noisy advert on it. I closed it rapidly.

Use a pop-up blocker.

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One of my many breakfast eating problems, concerns, having to take a thyroid pill first thing when I wake up, which means no food for the next hour and a half (so as not to interfere with the drug). Yet my doctor recommended eating like a diabetic, (I’m borderline) with meals spaced regularly throughout the day and starting out first thing eating breakfast. Which means I resent eating to a clock when I’m not hungry and also trying to follow the recommendation from the diabetic diet to have all meals about the same portion size. It’s also hard if I’m trying to do weeding in the garden in the morning (or any type of bending work) because if I eat any breakfast I get an acid kickback after bending over a lot. I just discovered this newsgroup while searching for hoodia information, to see if anyone had tried it or knew of any problems.

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I am one of those people who never could eat in the morning. I am so not a morning person the fact that I can actually shower, dress, and make it in to work each day by 7 AM is pretty much a miracle. I try to take a protein shake first thing in the morning and then actually eat something a few hours later like some scrambled egg beaters with spinach or some oatmeal with protein powder and fruit. I’m still not really hungry in the morning but if I do the shake then I don’t get ravenous at mid-morning and can pass up on the junk food at work. I’m also one of those people who does better eating small amounts at frequent intervals. My DH is not. For me, it helps keep my blood sugar steady and again it keeps me from really getting ravenous which in my case will lead to a serious binge. Initially I balked at the idea of eating when not really hungry because of the same reasons you list, but once I got used to eating regularly, though smaller portions, I realized it was much easier to eat less overall and to identify my body’s signals to eat and to stop eating. Not letting myself get too hungry has helped control the compulsions and the poor food choices of the past. — the volleyballchick

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One of my many breakfast eating problems, concerns, having to take a thyroid pill first thing when I wake up, which means no food for the next hour and a half (so as not to interfere with the drug).

I also take thyroid medication, and have been told to take it on an empty stomach. My approach — which may not work for everyone — is that I take it at around 3 or 4 in the morning. I always wake up a few times during the night anyway, and whatever time is around then I just take my synthroid then. This seems to work fine. If on a rare occasion I don’t awaken in the night, I’ll take it when I get up in the morning and just eat breakfast anyway. I think the difference between taking it on an empty stomach or not isn’t that significant anyway. It’s also hard if I’m trying to do weeding in the garden in the morning (or any type of bending work) because if I eat any breakfast I get an acid kickback after bending over a lot.

I used to have significant problems with acid reflux, but once I began eating smaller meals and a smaller overall quantity, they went away. Your experience may differ, of course. Have you tried any of the reflux-prevention drugs like Prevacid? I never really tried that sort of drug as they weren’t available OTC back when I had reflux problems. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004

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– Hide quoted text — Show quoted text – It is often suggested that we eat breakfast each morning. What if you aren’t hungry? Also, Should we eat these six little meals even if we aren’t hungry? Will you lose weight faster if you just eat small portions when you are hungry or should we eat even when we are not? I put on this weight because I was eating when I wasn’t hungry as well as when I was so I am wondering how to make my diet work the best way. Thanks "Eating breakfast" is one of those suggestions that "might be helpful for some people". Eating 6 small meals is of the same nature. These two suggestions are not universal. If you are not hungry for breakfast, and are able to stick to your diet otherwise, I see no reason to make changes.

I don’t think there’s any magic in eating breakfast, but I found that once I began eating properly and moderately throughout the day I began waking up hungry. So I became a breakfast eater. I now couldn’t manage without it. As far as the "6 small meals" thing goes, there seems to be evidence that eating smaller amounts more frequently causes one’s metabolism to stay at a somewhat higher level, hence burning more calories throughout the day. Whatever works for you, though, is the thing to do. Forcing food down when you’re not hungry is not a good diet strategy. You might find, though, that if you eat smaller amounts at a time you will naturally want to eat a bit more often. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004

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Use a pop-up blocker.

It’s not on a pop-up. Some flash-type ad. I guess an ad-blocker might work, but they are a PITA as they block as much legit stuff as ads. No matter.

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As far as the "6 small meals" thing goes, there seems to be evidence that eating smaller amounts more frequently causes one’s metabolism to stay at a somewhat higher level, hence burning more calories throughout the day.

I recall reading an interesting article about how important the timing of eating really is. This was around the time of the Olympics and they compared two groups of women athletes with similar training routines, calories per day etc, with the one variable being the timing of their meals. Those who missed or skipped meals, were the fattest(bodyfat measurement over just scale weight). Those who ate every two to three hours, on the other hand, even if they ate the same amount of calories the other group ate, were the leanest. The leaner group, as the article pointed out fueled their body better, so there were no ’surplus’ calories from any meal to be packed away into a fatcell. So the ‘eat 6 small meals’ is really the way to eat if being leaner is ones goal. Food=fuel and not just for entertainment in tickinling your tastebuds joanne

Response:

- Hide quoted text — Show quoted text – It is often suggested that we eat breakfast each morning. What if you aren’t hungry? Also, Should we eat these six little meals even if we aren’t hungry? Will you lose weight faster if you just eat small portions when you are hungry or should we eat even when we are not? I put on this weight because I was eating when I wasn’t hungry as well as when I was so I am wondering how to make my diet work the best way. Thanks "Eating breakfast" is one of those suggestions that "might be helpful for some people". Eating 6 small meals is of the same nature. These two suggestions are not universal. If you are not hungry for breakfast, and are able to stick to your diet otherwise, I see no reason to make changes. I don’t think there’s any magic in eating breakfast, but I found that once I began eating properly and moderately throughout the day I began waking up hungry. So I became a breakfast eater. I now couldn’t manage without it. As far as the "6 small meals" thing goes, there seems to be evidence that eating smaller amounts more frequently causes one’s metabolism to stay at a somewhat higher level, hence burning more calories throughout the day.

Right. A normal, active adult will be hungry every 4 hours or so. Whatever works for you, though, is the thing to do. Forcing food down when you’re not hungry is not a good diet strategy. You might find, though, that if you eat smaller amounts at a time you will naturally want to eat a bit more often.

Absolutely! Take what you like and leave the rest. — jmk in NC

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If you are not hungry at breakfast you might want to examine if you are overeating at night. You should be somewhat hungry for breakfast but not hungry during the rest of the day. — jmk in NC

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It does make it *effective*. Making sense or not is irrelevant in the face of what’s effective. If the obvious or sensible actually worked no one would be fat. Being required or optional is irrelevant in the face of what’s effective. The OP said that he is not hungry in the morning. Should he force himself to eat food when he is not hungry?

Ideally, what do eating and hunger have to do with each other? Nothing. If it is possible to eat to prevent hunger from ever happening, that’s what should be done. How many people fall off of their plans because they are constantly hungry? Lots. Hunger is a powerful driver so avoid it if you can and still loss. On the other hand if you haven’t been hungry at all for a while, take that as a hint that it’s time to cut your portions some. So…there is lots of reason to believe that eating breakfast does help – and there is also solid research to suggest that having a serving of protein for breakfast makes you less hungry for the rest of the day.

Making yourself less hungry for the entire day, great goal. By doing something that is not obvious, there’s the rub. Folks are intent on doing the obvious. You know, the stuff that doesn’t work. Folks are intent on avoiding what runs against the obvious, even when it is an established effective action. Sounds to me like the best approach is to learn what’s effective and step out in faith. Even if it may help most people, I cannot see how the OP would benefit from eating when not hungry.

Maybe there’s a mental block? You think food is to cure existing hunger rather than to prevent hunger from ever happening in the first place. Let’s say your goal is to eat fewer total calories in a day. Which strategy works better: eating before you get hungry, or waiting until you are already hungry and then eating. Think of the same when grocery shopping. When do you do more impulse purchases? I do when I’m shopping hungry.

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i usually can’t eat in the morning…today 0500 one hour walk and was hungry – Hide quoted text — Show quoted text – It is often suggested that we eat breakfast each morning. What if you aren’t hungry? Also, Should we eat these six little meals even if we aren’t hungry? Will you lose weight faster if you just eat small portions when you are hungry or should we eat even when we are not? I put on this weight because I was eating when I wasn’t hungry as well as when I was so I am wondering how to make my diet work the best way. Thanks "Eating breakfast" is one of those suggestions that "might be helpful for some people". Eating 6 small meals is of the same nature. These two suggestions are not universal. If you are not hungry for breakfast, and are able to stick to your diet otherwise, I see no reason to make changes. i

Response:

However, eating breakfast IS one of the things that people on the National Weight Loss Registry have in common (i.e.peoploe who have successfully taken off and kept off significant amounts of weight). It does not make it mandatory. It does make it *effective*. Effective for absolutely everyone, with no exceptions?

Nothing ever is so the question is not material to the observed reality. The best strategy is to find the best trend with the best data, and take that as the very first thing to trfy, no matter whether that trend is what is obvious or not. In this case the best data is from the registry and the trend is eating breakfast. As such "it’s obvious" is not a rational reason to skip breakfast. On the other hand "Sure, I knew about the data, tried it first for 3+ months, it didn’t help me, so then and only then I started skipping breakfast" is a rational reason to skip breakfast. The world is a numbers game and those who don’t pay attention to what the numbers are miss out. One of the best comments in this thread was by Aspiring Tortoise. Planning is better than not planning. I sometimes phrase a similar rendition as following the directions is better than not following the directions. There’s plenty of discussion of why having breakfast works better, but in the long run discussions of why need experiments that can confirm or deny their theories, and none of the discussion of why changes the hard data. For all I know the planning issue is the overwhelming factor. Making sense or not is irrelevant in the face of what’s effective. If the obvious or sensible actually worked no one would be fat. Being required or optional is irrelevant in the face of what’s effective. The obvious and sensible for weight loss is eating less, in one fashion or another.

And the obvious and sensible leads far too many to cut too much. That triggers hunger and resentment and reactions against an extreme plan. The non-obvious and still sensible is that while less is better, even less still isn’t necessarily better. There’s a right size to be found where the long term results are worse both above and below. On the surface it can easily sound like my statement here is that moderation is the key. I know better than that. If moderation worked no one would be fat. Taking a pragmatic approach that recognizes that too little can be as much a problem as too much is a moderate approach, but how anyone achieves a sustainable level of calorie reduction isn’t necessarily moderate. Both low carb and low fat approaches are immoderate yet both work for lots of people. They are immoderate methods on one front (percentages of source fuels) to achieve an important moderation on another front (reduction of both total calorie intake and hunger at the same time). The OP said that he is not hungry in the morning. Should he force himself to eat food when he is not hungry? Ideally, what do eating and hunger have to do with each other? Nothing. Actually, ideally, they should have something to do with one another.

Hunger is an indictation of a problem. Sometimes it is an indication of insulin swings caused by too much of one type of fuel. Sometimes it is an indication of incorrect mixture of types of dietary fat. Sometimes it is an indiction that the same total calories for the day was eaten poorly timed (aka missing breakfast). Oh yeah, and sometimes it just means too little food has been eaten recently. All of those plus psychological drivers, addiction drivers and such. They all point to a problem. Why do so many people fall off of plans? Mostly because the pleasure of eating foods exceeds the pleasure of lost weight in the long run, but in the shorter run plenty fall off because they are hungry much of the time. Addressing why people fall off of plans addresses the single largest reason for failure – quitting. This is why I endorse puzzling out a level that keeps a dieter not hungry on the one hand and losing on the other hand. If it is possible to eat to prevent hunger from ever happening, that’s what should be done. How many people fall off of their plans because they are constantly hungry? Lots. Hunger is a powerful driver so avoid it if you can and still loss. On the other hand if you haven’t been hungry at all for a while, take that as a hint that it’s time to cut your portions some. Well, some amount of hunger is a good thing, although being constantly hungry is not fun.

Exactly my point. Exactly what I’ve been writing about. I suggest that "some amount of hunger" means "not every day" in the ideal case. How much you have left to lose also factors in. Folks with a lot to lose can often find a sweet-spot where it is possible to lose without feeling hunger every day, maybe not even every week. Folks with 10 to go, very doubtfull. Human bodies really want to hang on to a bit of fat. So…there is lots of reason to believe that eating breakfast does help – and there is also solid research to suggest that having a serving of protein for breakfast makes you less hungry for the rest of the day. Making yourself less hungry for the entire day, great goal. By doing something that is not obvious, there’s the rub. Folks are intent on doing the obvious. You know, the stuff that doesn’t work. Folks are intent on avoiding what runs against the obvious, even when it is an established effective action. Sounds to me like the best approach is to learn what’s effective and step out in faith. That’s a very broad statement that does not support any particular strategy.

Exactly. It does explain why extreme measures are more of a problem. Reading ASD and ASDLC, lots of folks advocate extreme measures. I work at countering them. Let’s say your goal is to eat fewer total calories in a day. Which strategy works better: eating before you get hungry, or waiting until you are already hungry and then eating. When I was "eating less" and not low carbing, I was not hungry between about 1 pm until about 3 pm. The rest of the day I was hungry.

Sounds to me like "eating less" was miserable for you. I know you tried changing the mix of fuels by going to low carb and that turned off your hunger. Did you also try more and less total carbs with the same mix of fuels? That would be controlling the degree of "eating less" knowing that if less is good lesser may not be good. Think of the same when grocery shopping. When do you do more impulse purchases? I do when I’m shopping hungry. I do the same. But is that a good justification to eat when not hungry? Hardly.

Agree to disagree. I shouldn’t go the the grocery store hungry for the same reason that I shouldn’t arrive at a meal already hungry. Being hungry erodes my will to eat less or buy less.

Response:

– Hide quoted text — Show quoted text – As far as the "6 small meals" thing goes, there seems to be evidence that eating smaller amounts more frequently causes one’s metabolism to stay at a somewhat higher level, hence burning more calories throughout the day. I recall reading an interesting article about how important the timing of eating really is. This was around the time of the Olympics and they compared two groups of women athletes with similar training routines, calories per day etc, with the one variable being the timing of their meals. Those who missed or skipped meals, were the fattest(bodyfat measurement over just scale weight). Those who ate every two to three hours, on the other hand, even if they ate the same amount of calories the other group ate, were the leanest. The leaner group, as the article pointed out fueled their body better, so there were no ’surplus’ calories from any meal to be packed away into a fatcell. So the ‘eat 6 small meals’ is really the way to eat if being leaner is ones goal. Food=fuel and not just for entertainment in tickinling your tastebuds

A popular book right now among some of the weightlifters is Nutrient Timing, by John Ivy and Robert Portman (http://tinyurl.com/dzucj). It’s aimed at athletes, and deals with what to eat when for optimal performance. (I haven’t read it yet — am waiting to borrow Elise’s copy .) Chris 262/130s/130s started dieting July 2002, maintaining since June 2004

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I’ve heard expert recommendations both for and against eating breakfast/meals even if you are not hungry (ie. Pro: Barry Sears, Harvard Epidemiology – Against: David Katz and Yale Epidemiology) Generally, I think it depends which ‘camp’ you fall in. If you believe metabolism, hormones, blood sugar, etc. play a relatively large role in diet and health then ‘yes’ – you should eat even if you are not hungry. If you believe that endocrinology plays a relatively minor role (ie. you think it mostly a case of calories in vs. calories out) then ‘no’ – you should not eat if you are not hungry. I belong to the first camp.

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– Hide quoted text — Show quoted text – I’ve heard expert recommendations both for and against eating breakfast/meals even if you are not hungry (ie. Pro: Barry Sears, Harvard Epidemiology – Against: David Katz and Yale Epidemiology) Generally, I think it depends which ‘camp’ you fall in. If you believe metabolism, hormones, blood sugar, etc. play a relatively large role in diet and health then ‘yes’ – you should eat even if you are not hungry. If you believe that endocrinology plays a relatively minor role (ie. you think it mostly a case of calories in vs. calories out) then ‘no’ – you should not eat if you are not hungry. I belong to the first camp. Then there is the third National Institute on Aging camp that believes metabolism to play major role in health and aging and yet recommends skipping meals – http://www.sciencenews.org/articles/20030607/food.asp Like Mattson I haven’t eaten breakfast for perhaps 20 years and eventually came to eating once a day. It’s a matter of getting used to such regimen – I do my 1 hour daily resistance and aerobic training in the evening without "fueling up" for it and it doesn’t affect my performance. When I wake up I drink black tea without sugar and that’s it.

Yes, I’ve been following Mattson’s stuff – it’s pretty interesting. There have also been a couple trials since, involving people (rather than mice). One by UC Berkely… I forget who did the other one. Also, Ori Hoffmeker

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It is. The OP said that he is not hungry in the morning. It is a specific piece of information that is useful in his case.

"Breakfast" derives from "breaking the fast." After up to 12 hours of no fuel, you need some. I have wonderful breakfasts, and many of them would be ideal for low carbers. — Diva ****** There is no substitute for the right food

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Thanks for this post, Chris. I think sometimes people get a little hung up on studies and data etc. etc. We don’t all have to define our lives by statistics, half of which contradict each other anyway. I missed the original post but I would have to say that one should eat when they’re hungry (not ravenous, simply feeling a need to eat). One should do what works for him, not only the things researchers say work for other people. I never used to be a breakfast eater (would have something small usually, like 2 pieces of toast or a bowl of cereal). I became one when I started eating smaller and more frequent meals. But I’ve always been lean regardless and I don’t find that breakfast or even a higher-protein breakfast makes a difference in my hunger level throughout the day, especially late at night. I think much of this stuff is both more individual *and* psychological than we think.

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I just found this article in a recent newsletter: http://www.active.com/story.cfm?story_id=11485&sidebar=573&category=e… or http://tinyurl.com/aok8u — the volleyballchick

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Low Carb Foods

admin — Wed, 21 Jul 2004 00:00:00 +0000

Question:

Are you losing weight? What are your stats? Becky P. www.family.solidrockpl.org

Response:

I, to put it mildly, don’t enjoy cooking. So low carb foods are a boon for me. Brkfst – ! Cup of Atkins Morning Start Cereal 3/4 cup low car dairy product 1 cup of reduced sugar juice coffee w/ 2 tablespoons of half and half and artificial sweetner-not splenda- too expensive Snack-low carb candy bar lunch- 2 oz lean sliced turkey or turkey ham 2 oz cheese 1 or 2 slices low carb bread 12 raw baby carrots 1/2 raw green pepper diet soda snack- low carb candy bar. dinner – one of those delicious low carb frozen dinners-I stock up when they go on sale a salad with low carb dressing (with tomato, onion and chopped raw green pepper) a glass of red wine Bedtime snack-a container of low carb yogurt. Once or twice a week I treat myself to a Coke 2 I do occasionally cook a meat loaf or grill some hamburger patties on my George Foreman grill and have a salad and spinach or green beans with it. This is also, IMO, a good diabetic diet. My blood sugar is in very good control. Works for me Gary Nichols

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You’re joking, right? If this was real, I’d like to see the FitDay breakdown of grams of Carbs, Fat, and Protein, and total calories. Cubit 311/228.5/165

– Hide quoted text — Show quoted text – I, to put it mildly, don’t enjoy cooking. So low carb foods are a boon for me. Brkfst – ! Cup of Atkins Morning Start Cereal 3/4 cup low car dairy product 1 cup of reduced sugar juice coffee w/ 2 tablespoons of half and half and artificial sweetner-not splenda- too expensive Snack-low carb candy bar lunch- 2 oz lean sliced turkey or turkey ham 2 oz cheese 1 or 2 slices low carb bread 12 raw baby carrots 1/2 raw green pepper diet soda snack- low carb candy bar. dinner – one of those delicious low carb frozen dinners-I stock up when they go on sale a salad with low carb dressing (with tomato, onion and chopped raw green pepper) a glass of red wine Bedtime snack-a container of low carb yogurt. Once or twice a week I treat myself to a Coke 2 I do occasionally cook a meat loaf or grill some hamburger patties on my George Foreman grill and have a salad and spinach or green beans with it. This is also, IMO, a good diabetic diet. My blood sugar is in very good control. Works for me Gary Nichols

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how to make chocolate, low-carb candy bars

admin — Mon, 21 Jul 2003 00:00:00 +0000

Question:

hatzsacspam.com writes Thanks for your advice, but for now I will stick with the Pure-Delite bars. I have read about some caramels from Judy. Anyone have any input into those? Low-carb carmels?

Judy’s caramels were my downfall. They are unbelievably yummy and I ate the whole pack in one go and was left craving for more. — Hazel 170/157/126 May 2003

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Hm. Thanks, Chet – I’ll give that a try. How are the carbs in unsweetened chocolate?

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Judy’s caramels were my downfall. They are unbelievably yummy and I ate the whole pack in one go and was left craving for more.

Oh, yeah. Those things are a *drug*. I’ve had two packages in my lifetime; both were gone in less than a day and both times I considered going to buy more immediately despite the major Maltezuma’s Revenge. I’ve been looking for a way to *make* caramel without sugar ever since. But alas. c Longs for a caramel she never knew

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There’s 32g of carb in 8 ounces of unsweetened dark chocolate. I mix in lots of nuts and they turn out like nut clusters, so you get a decent amount. I eat a couple pieces at a time. Don’t over do it with the splenda. For some strange reason, when you mix it in, the response isn’t linear. Beyond a certain point it doesn’t seem to get any sweeter no matter how much you put in. I’d considier using one of the other sweetners that are ok for cooking together with splenda. Frequently the combo will make things sweeter easier. – Hide quoted text — Show quoted text – I make chocolate using unsweetened dark chocolate. I melt it over low heat, add in a little cream and lots of splenda. Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray. Put it in the freezer to harden. It’s pretty low in carbs and tastes pretty good. Hm. Thanks, Chet – I’ll give that a try. How are the carbs in unsweetened chocolate?

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There’s 32g of carb in 8 ounces of unsweetened dark chocolate. I mix in lots of nuts and they turn out like nut clusters, so you get a decent amount. I eat a couple pieces at a time.

Yeah, unsweetened baking squares are very low in carb. the 4 g per square is even before fiber is subtracted as well. People aren’t used to thinking of chocolate as a good ingredient because the first thought is usually "chocolate=junk food". But on its own, chocolate is quite a healthy ingredient. I make my own by melting a half a square (2 g worth of carb) and then stirring in plain almond butter (ingredients: almonds). I don’t care for splenda, so I let the almond butter do the sweetening. It takes the bitter edge off for me and tastes, to me, about the same "sweetness" as black coffee. I make it one at a time because it’s so easy to do, and a half hour in the freezer works fine for me. Crafting Mom http://ca.photos.yahoo.com/craftingmom2001 Modified WOL since spring ‘02 || Weight at start: over 250 lb Today’s weight: 182.5 lb || Goal/Maintenance: 140 lb

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<< I make my own by melting a half a square (2 g worth of carb) and then stirring in plain almond butter

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I tried the breading and was not impressed. Maybe it is my southern roots, but it was a little like having my chicken crisped with finely-ground but slightly stale volcanic rock.

LOL! Mmmmmm, yummy! ;-) Priscilla — Minutus cantorum, minutus balorum, minutus carborata descendum pantorum. (from topfive.com)

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Or melt the chocolate (I use the de-lite chocolate bars) and dip the strawberries in. Yvonne – Hide quoted text — Show quoted text – Something else that satisifies the chocolate craving is to sprinkle and mix unsweetened cocoa on strawberries and heavy cream. Mary.

Response:

Thanks for your advice, but for now I will stick with the Pure-Delite bars. I have read about some caramels from Judy. Anyone have any input into those? Low-carb carmels?

– Hide quoted text — Show quoted text – I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? snip In a word, no – it’s kind of the alchemical dream of the LC WOL. There are various faux-truffle notions floating around here – I’ve made a thick goop I like with mascarpone and DaVinci White Chocolate syrup (copying another member), and there’s a recipe involving Splenda, cocoa powder and cream cheese of which I’m wary, and which seems to split the group in two as to Yum!/Yuck!. (I’m not impressed by the DaVinci White Chocolate syrup, btw – it doesn’t taste like white chocolate, just like chocolate except clear. Which, I suppose, is what the point might be.) Another chocolate treat is the Westsoy Soy Slender reduced-calorie soy drink, which I adulterate with cream and more cocoa. But none of them truly compare with good chocolate. I think that the Pure Delite is the only really good LC chocolate I’ve tasted. I like the Carbolite chocolate/caramel/nut things which I get from Netrition. Kind of like a turtle, two to a package, $3 a pop. I treat myself my sneaking a half an LC turtle into the movies, making the thing last as long as possible. S.

Response:

I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it?

One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this. — Michael Nielsen M.Sc.EE Music: http://mp3.com/archon2 Website: http://www.archonia.dk

Response:

I make chocolate using unsweetened dark chocolate. I melt it over low heat, add in a little cream and lots of splenda. Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray. Put it in the freezer to harden. It’s pretty low in carbs and tastes pretty good. – Hide quoted text — Show quoted text – I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this.

Response:

– Hide quoted text — Show quoted text – I make chocolate using unsweetened dark chocolate. I melt it over low heat, add in a little cream and lots of splenda. Then I add in nuts and spoon it out onto a plate sprayed with butter flavor cooking oil spray. Put it in the freezer to harden. It’s pretty low in carbs and tastes pretty good. I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? One thing I like is to whip some cream with dry cocoa powder and pure vanilla extract. That is pretty good and has a nice chocolate taste. It’s also good on strawberries. You can also make hot chocolate of it – bring powder in a little water to boil and add whole milk and cream and pure vanilla extract. In the old days chocolate was drunk sugar free. It’s also good spiced with a cinnamon stick. You can of course test how splenda goes with this.

I found a lo-carb store. I had to drive one town away and cruised the neighborhood on two separate occasions but I did find it. They have two frozen cases with bread. I thought I picked out some la tortilla products but I didn’t end up with them. They didn’t look too great. I got out without spending more than $20. Lots of low carb products many of which I have heard people praising and reviling here. I got: ketoflakes, cocoa mix (sipper sweets brand), "o cal ketchup" and soy breading. I tried the breading and was not impressed. Maybe it is my southern roots, but it was a little like having my chicken crisped with finely-ground but slightly stale volcanic rock. The ketchup is what it is. Not too great but if I could just have a little ketchup flavor occasionally, it’ll be worth it. Saving the cocoa and cereal review until tomorrow. Met a man there with handfuls of Atkins treats for his diabetic diet. We communed briefly over the marvel of Atkins. (He was not heavy, by the way.) It was almost like seeing one of ASDLC list in person. Countrystore-Allie

Response:

I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? Last week I purchased my first chocolate bar at the drugstore and bought Pure De-lite, the imported Belgian Chocolate, and it was soooo good. I could not believe how good, rich, creamy and chocolaty it was!! Cost me $1.99 for 38g, but well worth it. Better than any chocolate I think I have ever had. It was a real treat. I also bought an Atkins chocolate bar and it was good too. It had 2g of net carbs. Today I bought a crispy caramel bar and a peanut butter cup made by Carbolite, but have not tried them. They are 0 carbs! Unbelievable! I limit my chocolate fixes to no more than 2 treats per week. Is there someway to make my own with Hershey’s Cocoa?

Response:

I have Hershey’s cocoa (dry powder) and was wondering if there is a way to make something resembling chocolate that is low-carb with it? snip

In a word, no – it’s kind of the alchemical dream of the LC WOL. There are various faux-truffle notions floating around here – I’ve made a thick goop I like with mascarpone and DaVinci White Chocolate syrup (copying another member), and there’s a recipe involving Splenda, cocoa powder and cream cheese of which I’m wary, and which seems to split the group in two as to Yum!/Yuck!. (I’m not impressed by the DaVinci White Chocolate syrup, btw – it doesn’t taste like white chocolate, just like chocolate except clear. Which, I suppose, is what the point might be.) Another chocolate treat is the Westsoy Soy Slender reduced-calorie soy drink, which I adulterate with cream and more cocoa. But none of them truly compare with good chocolate. I think that the Pure Delite is the only really good LC chocolate I’ve tasted. I like the Carbolite chocolate/caramel/nut things which I get from Netrition. Kind of like a turtle, two to a package, $3 a pop. I treat myself my sneaking a half an LC turtle into the movies, making the thing last as long as possible. S.

Response:

Making Custard w/ Yogurt

admin — Sat, 22 Mar 2003 00:00:00 +0000

Question:

– Hide quoted text — Show quoted text – Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent. — Begin where you are – but don’t end there.

don’t know that youghurt would be that much different to cream in the carb count… but I had a thought that coconut cream might make an interesting custard… a lot of Asian desserts feature coconut based jellies etc, so custard wouldn’t be too far fetched… or there’s always whey protein powder and water?

Response:

don’t know that youghurt would be that much different to cream in the carb count…

The advantage of yoghurt is that the bacteria have eaten up the milk sugar, thus reducing total carbs. The tangier the yoghurt, the more sugar they’ve eaten. Priscilla — "I don’t feel comfortable with a boot with my name on it on the throat of the rest of the world." – Alan Winston in rec.arts.sf.fandom

Response:

Dear Martha, I’m sorry I don’t have cooking advice, but wanted to say, your idea of custard made with yogurt sounds delicious! I think that perhaps the tartness might in fact complement the dessert rather than lessen it (in the same way that an apple pie, made with tart apples, has better flavor than an apple pie made with bland apples). I look forward to hearing the results (and maybe seeing a recipe) of your experiments with the yogurt and cream. Thanks so much, Isis

Response:

An excellent suggestion. I tried it w/ a can of coconut cream, 4 eggs and a dash of DaVinci’s vanilla syrup. It was nice. Not as decadent tasting as the heavy cream version, though. The coconut cream didn’t give the end result as much of a coconutty taste as I’d expected. I think if I made it again, I’d probably mix in some shredded coconut to make that more pronounced. custard wouldn’t be too far fetched… or there’s always whey protein powder and water?

True. I actually really like some of the protein powders. Since I don’t have any issues about "real foods" I find they’re an important staple in my diet. Martha — Begin where you are – but don’t end there.

Response:

Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent. — Begin where you are – but don’t end there.

Response:

In article – Hide quoted text — Show quoted text – Hey Low-Carbers, I’m mostly not a big dessert eater, but I have had the occasional jones for something sweet and rich. Custard has filled the bill admirably – when I’m feeling particularly decadent I shave a half a Pure DeLite Chocolate bar into it. However, I’ve been trying to think of ways to make it even lower carb. Lower calorie wouldn’t be bad either. What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. Any advice from those of you who can actually cook? Martha, who has given up guilt for Lent.

It’s the eggs that cook to give the body to custard, and I can’t imagine that the zip in yoghurt would hinder that. Give it a whack! It would be an interesting piece of culinary information to possess, so I’d be interested in hearing how it comes out. Me, I’m going to use milk augmented with cream to make mine, but then I don’t keep as low-carb as some, since I eat to my meter rather than to any fixed number. Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie. Can’t remember it’s correct name — whipped cream maker? It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges. Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate. My mouth is already watering! Priscilla, type 2 diabetic, diet and not enough exercise — Regime change starts at home.

Response:

– Hide quoted text — Show quoted text – Well, in the interests of furthering knowledge. . . I made a batch – whole milk yogurt, egg yolks, twice the amount of DaVinci Vanilla syrup compared to when I’m making it w/ cream. Cooking it was a little different. Normally, I pour it into the baking dish and put it in the oven when it starts to coat the sides of the saucepan and the spoon, but this time it never really did that. But, I figured I was going to end up w/ scrambled eggs if I continued in the saucepan. It eventually baked up to reasonably firm. The taste? Good. The strange thing was that it was really noticably lemony. With a little lemon flavoring or even a bit of lemon zest mixed in, I think you’d have a very good lemon custard. Was it what I was looking for? Well, it’s a useful addition to my repertoire (I like lemon custard very well), but if you’re looking for something uncomplicatedly rich and sweet, then no. I might try it w/ some heavy cream yogurt next time – that’s usually milder tasting and of course richer, but a certain degree of tartness is probably inevitable and so it may be useful to approach that as a feature rather than a bug.

Thank you for that progress report! You have sacrificed yourself in the pursuit of knowledge. ;-) Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie. Can’t remember it’s correct name — whipped cream maker? It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges. Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate. My mouth is already watering! Maybe you should try it out before she gets there. Wouldn’t want to disappoint.

Ah! Great minds…. I tried this afternoon with 1/2 cup heavy cream, 1/2 cup light cream, 2 T cocoa, 3 heaping teaspoons Splenda. Too much Splenda! I tasted the aftertaste all afternoon and into the evening. I’d also like to cut down on the fat. Next time I’m going to try it with milk and see if it still fluffs up. I’ve got a couple of cartidges to burn in these trials. ;-) I’m going to put in only enough Splenda to hint at sweetness, though, to remove the aftertaste. I’m also thinking about melted chocolate instead of cocoa? Or cooking the cocoa powder in the milk a little? I, too, will be sacrificing in the pursuit of knowledge! I also ordered a box of 24 cartridges for the gizmo this afternoon. This could get serious. :-) Priscilla P.S. Mashing strawberries for their juice and then flavoring the dairy product with that is also kicking around in my brain. One could maybe layer the result with sliced strawberries? Hmmmm. — "I don’t feel comfortable with a boot with my name on it on the throat of the rest of the world." – Alan Winston in rec.arts.sf.fandom

Response:

- Hide quoted text — Show quoted text – In article What I was wondering was whether I could subsitute either heavy cream or plain milk yogurt for the cream in the custard recipe. I realize that the cooking will kill all the good yogurt cultures, but I’m ok w/ that (I hope no Jainists are reading this). It’ll also be a little tarter, but a little more DaVinci syrup would counteract that, I’d think. But, I haven’t found any recipes for cooked yogurt custard on the web, which makes me think there might be some reason why this won’t work. Yes, I know I should just try it and see, but I’d hate to waste a cup of my homemade yogurt if in fact this won’t work. It’s the eggs that cook to give the body to custard, and I can’t imagine that the zip in yoghurt would hinder that. Give it a whack! It would be an interesting piece of culinary information to possess, so I’d be interested in hearing how it comes out. Me, I’m going to use milk augmented with cream to make mine, but then I don’t keep as low-carb as some, since I eat to my meter rather than to any fixed number.

Well, in the interests of furthering knowledge. . . I made a batch – whole milk yogurt, egg yolks, twice the amount of DaVinci Vanilla syrup compared to when I’m making it w/ cream. Cooking it was a little different. Normally, I pour it into the baking dish and put it in the oven when it starts to coat the sides of the saucepan and the spoon, but this time it never really did that. But, I figured I was going to end up w/ scrambled eggs if I continued in the saucepan. It eventually baked up to reasonably firm. The taste? Good. The strange thing was that it was really noticably lemony. With a little lemon flavoring or even a bit of lemon zest mixed in, I think you’d have a very good lemon custard. Was it what I was looking for? Well, it’s a useful addition to my repertoire (I like lemon custard very well), but if you’re looking for something uncomplicatedly rich and sweet, then no. I might try it w/ some heavy cream yogurt next time – that’s usually milder tasting and of course richer, but a certain degree of tartness is probably inevitable and so it may be useful to approach that as a feature rather than a bug. Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie. Can’t remember it’s correct name — whipped cream maker? It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges. Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate. My mouth is already watering!

Maybe you should try it out before she gets there. Wouldn’t want to disappoint.

Response:

Inspired by someone here (I think it was) I recently invested entirely too much money in a cream whipper jar thingie. Can’t remember it’s correct name — whipped cream maker? It looks like a seltzer siphon but it’s for cream, and it uses NO2 instead of CO2 cartidges. Anyway, it comes with a recipe book, and when my mother comes to visit next week, I’m planning on making a Splenda-sweetened chocolate whipped thingie which will be decorated with shavings of dark chocolate. My mouth is already watering!

Try this one, although I think it will work better if you hand whip the cream, instead of using the cannister. I gave up on making LC ice cream some time ago, because of the waxy feel, and it being hard as a rock. I slightly altered this recipe from the back of the Knox gelatin box, and it tastes like chocolate ice cream (though not frozen). It’s firmer than pudding, though. As I’m on maintenance, I use the milk. If your carb limit is tight, use water instead of milk, and the whipped heavy cream should carry the taste just fine. Easy Chocolate Mousse 24.9g carb for the whole recipe, if you use water instead of milk. 3.1g carb per serving. If you use milk, it adds 1.75g carb per serving. 1 cup heavy/whipping cream 1 envelope Knox unflavored gelatin 1/4 cup cold water 1 1/4 cups milk 1/2 cup Splenda (or 12 packets alternate sweetener) 1/3 cup cocoa (unsweetened) 1 teaspoon vanilla extract Whip the cream in a medium mixing bowl until firm and set aside. Sprinkle gelatin over the cold water in small saucepan, let stand one minute. Stir over low heat until completely dissolved, 1 to 2 minutes. (I put it in a pyrex custard cup, and put it on the burner of the coffeemaker while mixing the rest). Process milk, cocoa, Splenda and vanilla in electric blender or food processor until well blended. While processing, very slowly add the gelatin mixture, processing until well-blended. Slowly pour the chocolate mixture into the whipped cream bowl and blend gently with a wire whisk until well mixed. Pour into dessert dishes or paper cups and chill in the refrigerator until set, about 2 hours. Makes about one quart total, or 8 half-cup servings. — "There’s a seeker born every minute."

Response:

Plateaus, leptin and refeeds, oh my!

admin — Thu, 03 Oct 2002 00:00:00 +0000

Question:

So I’ve been googling on all the appropriate topics and people and trying to give myself a crash course on obesity metabolism, but I need a quick fix of advice from the FOAK while I work on digesting (sorry!) all the data. I was doing really well, losing about 10 lbs/month on 1800-2100 calories (with a ‘free day’ of about 2500-2800 cals – still theoretically below maintenance – about once every two weeks) and 5-6 x 20 minutes of aerobics per week. That is until the first week of September. As I was getting all excited about approaching 300 for the first time moving in the *right* direction and getting to use my 300 lb-limit electronic scale again for the first time in 5+ years, and…everything sort of *stopped*. The only thing that changed in that time was switching from all aerobics to free weights for about 2/3 of my exercise, which I *thought* would speed things up by increasing muscle mass (and had the added bonus of my working longer ’cause it’s a lot more fun and I have *muscle tone* now!). So here it’s been about 4 weeks and the dratted scale hasn’t moved and my clothes don’t feel any looser and my measurements have stuck fast as well. Bah! So…what to do? Is it really possible that I’ve reached a metabolic equilibrium of 2000 cal at 300+ lb? That would have to mean a pretty slow metabolism, and though I have been somewhat tired, I’m still perfectly functional and not dragging along through the day. From what I’ve read, at my weight leptin receptors should be pretty well saturated, so that *shouldn’t* be a problem…right?… Anyone?… Bueller?… I’m hoping that my Dr. will lower my BP meds when I go in next month – is it possible that low blood pressure could contribute to overall BMR slowdown? I’m really not sure what to do, as I don’t want to cut any more calories, and I have enough trouble finding time for the exercise I do right now. I’ve thought about maybe taking a break for a few days, but I’m afraid of both the physiological and psychological impact it might have on me. Although I guess if I was more certain the physical would be positive, it would be much easier to deal with the psychological aspects of eating more! Thanks again, folks! Leslie 338/302 (hovering)/wherever I end up

Response:

I’m no expert, but your experience sounds similar to mine and some of the others here: a plateau when we start lifting weights. Somebody else could doubtless explain it better than I can, but I think the short answer is keep doing what you’re doing. Increasing your strength/muscle mass WILL speed weight loss, all in good time. Good luck, and congratulations on your progress thus far. ep 159-154-130

– Hide quoted text — Show quoted text – So I’ve been googling on all the appropriate topics and people and trying to give myself a crash course on obesity metabolism, but I need a quick fix of advice from the FOAK while I work on digesting (sorry!) all the data. I was doing really well, losing about 10 lbs/month on 1800-2100 calories (with a ‘free day’ of about 2500-2800 cals – still theoretically below maintenance – about once every two weeks) and 5-6 x 20 minutes of aerobics per week. That is until the first week of September. As I was getting all excited about approaching 300 for the first time moving in the *right* direction and getting to use my 300 lb-limit electronic scale again for the first time in 5+ years, and…everything sort of *stopped*. The only thing that changed in that time was switching from all aerobics to free weights for about 2/3 of my exercise, which I *thought* would speed things up by increasing muscle mass (and had the added bonus of my working longer ’cause it’s a lot more fun and I have *muscle tone* now!). So here it’s been about 4 weeks and the dratted scale hasn’t moved and my clothes don’t feel any looser and my measurements have stuck fast as well. Bah! So…what to do? Is it really possible that I’ve reached a metabolic equilibrium of 2000 cal at 300+ lb? That would have to mean a pretty slow metabolism, and though I have been somewhat tired, I’m still perfectly functional and not dragging along through the day. From what I’ve read, at my weight leptin receptors should be pretty well saturated, so that *shouldn’t* be a problem…right?… Anyone?… Bueller?… I’m hoping that my Dr. will lower my BP meds when I go in next month – is it possible that low blood pressure could contribute to overall BMR slowdown? I’m really not sure what to do, as I don’t want to cut any more calories, and I have enough trouble finding time for the exercise I do right now. I’ve thought about maybe taking a break for a few days, but I’m afraid of both the physiological and psychological impact it might have on me. Although I guess if I was more certain the physical would be positive, it would be much easier to deal with the psychological aspects of eating more! Thanks again, folks! Leslie 338/302 (hovering)/wherever I end up

Response:

The only thing that changed in that time was switching from all aerobics to free weights for about 2/3 of my exercise, which I *thought* would speed things up by increasing muscle mass (and had the added bonus of my working longer ’cause it’s a lot more fun and I have *muscle tone* now!). So here it’s been about 4 weeks and the dratted scale hasn’t moved and my clothes don’t feel any looser and my measurements have stuck fast as well. Bah!

Some women notice a transient effect of water retention for a few weeks when they start weight training (many of these women are freaked out because they think it’s instant muscle growth). Be patient and this too will pass. Remember, your body can’t defy the laws of thermodynamics forever. Krista — www.stumptuous.com/weights.html www.trans-health.com

Response:

Just water, huh? I was telling someone that I had gained 6 pounds of muscle in the past month and he thought it was bullshit. I suggested it might be new bone… but I’m SURE it’s not fat! :-) But for the OP, keep it up, honey, ’cause even if you never lose another pounds, a 300 pound strong, firm, confident woman is a WHOLE lot better than a 300 pound jiggly woman shuffling around in a tent. :-) Wendy, with a bounce in her step due to strong calves

Response:

- Hide quoted text — Show quoted text – The only thing that changed in that time was switching from all aerobics to free weights for about 2/3 of my exercise, which I *thought* would speed things up by increasing muscle mass

PING!

Response:

Yes, since I started lifting weights about a month ago, I haven’t lost a single pound. However, the inches are starting to come off. Get yourself a tape measure and keep track that way. AND DON"T STOP!!! You are doing all the right things. Make sure you get enough protein…

– Hide quoted text — Show quoted text – I’m no expert, but your experience sounds similar to mine and some of the others here: a plateau when we start lifting weights. Somebody else could doubtless explain it better than I can, but I think the short answer is keep doing what you’re doing. Increasing your strength/muscle mass WILL speed weight loss, all in good time. Good luck, and congratulations on your progress thus far. ep 159-154-130 So I’ve been googling on all the appropriate topics and people and trying to give myself a crash course on obesity metabolism, but I need a quick fix of advice from the FOAK while I work on digesting (sorry!) all the data. I was doing really well, losing about 10 lbs/month on 1800-2100 calories (with a ‘free day’ of about 2500-2800 cals – still theoretically below maintenance – about once every two weeks) and 5-6 x 20 minutes of aerobics per week. That is until the first week of September. As I was getting all excited about approaching 300 for the first time moving in the *right* direction and getting to use my 300 lb-limit electronic scale again for the first time in 5+ years, and…everything sort of *stopped*. The only thing that changed in that time was switching from all aerobics to free weights for about 2/3 of my exercise, which I *thought* would speed things up by increasing muscle mass (and had the added bonus of my working longer ’cause it’s a lot more fun and I have *muscle tone* now!). So here it’s been about 4 weeks and the dratted scale hasn’t moved and my clothes don’t feel any looser and my measurements have stuck fast as well. Bah! So…what to do? Is it really possible that I’ve reached a metabolic equilibrium of 2000 cal at 300+ lb? That would have to mean a pretty slow metabolism, and though I have been somewhat tired, I’m still perfectly functional and not dragging along through the day. From what I’ve read, at my weight leptin receptors should be pretty well saturated, so that *shouldn’t* be a problem…right?… Anyone?… Bueller?… I’m hoping that my Dr. will lower my BP meds when I go in next month – is it possible that low blood pressure could contribute to overall BMR slowdown? I’m really not sure what to do, as I don’t want to cut any more calories, and I have enough trouble finding time for the exercise I do right now. I’ve thought about maybe taking a break for a few days, but I’m afraid of both the physiological and psychological impact it might have on me. Although I guess if I was more certain the physical would be positive, it would be much easier to deal with the psychological aspects of eating more! Thanks again, folks! Leslie 338/302 (hovering)/wherever I end up

Response:

Thanks for that thought, Wendy. I love it and agree wholeheartedly! increased my weights on the squats and rows, and today the scale finally quivered around 299.99999 if I stood on it in exactly the right way and exhaled completely. More importantly, though, I’ve started lowering my meds!!!! I’ve been having low blood sugar reactions more often lately, feeling like I have to eat almost constantly all afternoon just to keep the shakes away, so I reduced the dosage of my morning Glucovance yesterday (the Dr. said I could when I was ready) and checked my BGs several times throughout the day. At no time did they register over 180 and most often they were closer to 80-90! I’ll be keeping a close eye on them again today to make sure, but I’m just thrilled to finally start the road back to non-medicated control. Yay for me! Leslie 328/299.999/whatever

Response:

increased my weights on the squats and rows, and today the scale finally quivered around 299.99999 if I stood on it in exactly the right way and exhaled completely.

Completely nude having just peed and shaved any excess hair, and removed earrings, right? :-) (That’s why my weigh day is on Saturday so I have time to get as light as possible.) :-) Glad to hear it, Leslie. I know what a huge thing that is. I started at 40 something and am in the 20 somethings right now so I don’t get to go down a scale peg for a LONG time. I’m bumming about that! (OTOH I’d be bumming more if I had been in the 50 somethings to start with.) Have you checked out Body for Life? It’s not for rank amateurs at working out or dieting, but it may give you the missing pieces to your puzzle since you’re already almost doing the entire thing. Go get the book from the library. It’s by Bill Phillips. The first time I saw it I thought I had it wrong – that couldn’t be the book people were talking about, it’s for GUYS! But it IS worth reading. The challenge I’m doing is filled with support and goal visualization as well as cardio, weight lifting and diet. The whole package makes a difference! (They even offer cash prizes!) Check it out at www.bodyforlife.com to see if it appeals to you. I particularly mention it because of the insulin issues you’re having. I found that eating the Body for Life way really addresses that. (No, it’s not Low-Carb, it’s *balanced* carb.) Wendy, C1W5D4 or, in ASD terms, 244/228.5/213 (12 week goal)

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Congratulations in leaving the 300s behind Leslie – that’s a terrific milestone to reach. janice 233/168/133 – Hide quoted text — Show quoted text – increased my weights on the squats and rows, and today the scale finally quivered around 299.99999 if I stood on it in exactly the right way and exhaled completely. More importantly, though, I’ve started lowering my meds!!!! I’ve been having low blood sugar reactions more often lately, feeling like I have to eat almost constantly all afternoon just to keep the shakes away, so I reduced the dosage of my morning Glucovance yesterday (the Dr. said I could when I was ready) and checked my BGs several times throughout the day. At no time did they register over 180 and most often they were closer to 80-90! I’ll be keeping a close eye on them again today to make sure, but I’m just thrilled to finally start the road back to non-medicated control. Yay for me! Leslie 328/299.999/whatever

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How wonderful for you….Congrats!! Keep it up!! — Love, laughter and friendship! Lisa Slavik www.beautycafe.com

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Response:

increased my weights on the squats and rows, and today the scale finally quivered around 299.99999 if I stood on it in exactly the right way and exhaled completely. Completely nude having just peed and shaved any excess hair, and removed earrings, right? :-)

Of course! Is there any other way?

Response:

The specific time element of Body for Life is a contest – a 12 week challenge – that is designed to solidify healthier habits (as it takes something like 12 weeks to form a habit.) The guy who wrote the book definitely has a monetary interest: he sells books, for one, but he also builds customers for his Muscle Media magazine AND the EAS supplement company. It’s actually astonishingly good marketing: they offer this huge value-added benefit to people (the support and training to be weight lifters) and in turn develop new customers (i.e, create more body-builders to buy their product.) There’s no pressure at all to buy anything (besides the book) but you find yourself interested in their products naturally. tidbits from them, but then I’m a biologist who has a strong background in physiology, is used to reading scientific writing and knows how to read and think critically.

Body for Life is pre-packaged for the people who don’t have these skills, but the diet is described more scientifically at www.hussman.com and it is pretty much what Krista describes in her Eating 101 thing. It’s also fairly well established as a diabetic diet AND in the Zone books by Barry Sears. Since I’m already on my soap box, I might as well insert my standard vent about the diet industry here. The current impetus for my fuming is the recent Jenny Craig campaign on both radio and TV that uses the 9/11 terrorist attacks to sell diet products. Unbe-freakin’-lievable!

I haven’t seen that. I wish I didn’t believe you! I am *so* sick of hearing how I cannot possibly be healthy, fit *or even HAPPY* unless I wear a size 5 I could just spit!

One offensive thing about BFL is the male muscle-builder mentality that you need to have a superb body to have a good brain. It’s a superiority complex that goes with testosterone, I think. In any case, I have a pet peeve with people who have to proclaim how miserable they were to be fat and how much they hated themselves. Sometimes I feel like choosing to lose weight is helping them keep that idiotic idea. For the record, I am MUCH more than the sum of my poundage. I don’t hate myself nor am I particularly miserable at this weight (nor do I expect to be particularly happier at a lower weight!) Wendy, Fit, Strong, Healthy, Happy and Obese

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WTG Leslie !! This number and the decrease in medications are fantastic milestones. Keep up the good work. Beverly

Response:

My Daily Menu (Induction…again:)

admin — Mon, 29 Jul 2002 00:00:00 +0000

Question:

aww nuts – so from those ingredients, New Zealand / Australian Marmite and Vegemite still has carbs … I’ve found a heaped teaspoon of Vegemite, while not the most palatable thing in the world, does wonders for my chronic crampy lower legs. Marmite works too, but being stronger it’s a bit hard to take on its own in that quantity! cheers Rachel

I think vegemite has 1g carbs per serving. — Tara 264.5/164.5/159 – next minigoal Atkins since 10 July 2001 – New Zealand www.dazzled.com/lowcarb – my homepage

Response:

Ohhhhhhhh stop….spotted dick and roly poly and treacle sponge and and and.. oh I can’t go on (wahhhhhh) Ophelia Dreaming of all the wonderful, delicious, fabbie childhood puddings

– Hide quoted text — Show quoted text – I was always intrigued by Spotted Dick…. — Karen 197/121 Maintaining since 4/02

Response:

I’ve found a heaped teaspoon of Vegemite, while not the most palatable thing in the world, does wonders for my chronic crampy lower legs. Marmite works too, but being stronger it’s a bit hard to take on its own in that quantity! I think vegemite has 1g carbs per serving.

Thanks for that – how much is a serving? 1 teaspoon? cheers Rachel (New Zealand)

Response:

The soy bread is great toasted with butter on it, haven’t tried the low carb jam but you have a great idea there. The bread I bought is not hard and is 3 grams per slice. I only have one slice a day with breakfast and keep the rest frozen.

– Hide quoted text — Show quoted text – ~ Since this is my 2nd time on Atkins (did the first diet 1972) things have ~ changed a bit but not much. Glad there are some products available that I ~ don’t have to cook:) As you can see, I do NOT suffer on Atkins Diet. My old ~ doc put me on a diabetic diet where I gained a lot of weight but I’m back on ~ track again. THIS plan works for me! ~ ~ Breakfast: ~ 4 slices bacon ~ 2 eggs fried in bacon grease ~ 1 slice of toast (health food soy bread 3 grams a slice) Soy bread? Is that nice? Is it rock hard like other health food breads (that I’ve tried)? It would be nice to have toast and marmite occasionally. — Clare 178/172/140 To reply use [locarb at clarebear dot co dot uk]

Response:

But there are a couple of brands of extra-thin sliced whole wheat breads here (about 1cm or 3/16" thick) that are only 6 or 7 grams carb per slice, suitable for an occasional piece of toast as a treat without blowing your carb limit out the window. I would expect that there are comparable extra-thin sliced breads available in the UK. If not, you might be able to have a market slice a whole loaf very thin for you. I used to keep a loaf in the freezer, so it wouldn’t get moldy on me between uses.

Yeah, I’ve been eating the same loaf of Pepperidge Farm light styles wheat bread since some time in May. Heh. Also, for those of you in the northeastern US, I noticed at Stop & Shop yesterday that their store-brand light rye bread is 10 grams of carb with 3 grams of fiber. Seems like a good carb bargain. I’m gonna buy a loaf when I finally run out of frozen bread. In September. Andrea too damn fat/124/123 or maybe I’ll keep going

Response:

Well. Now I know more about Marmite than I ever wanted to know! LOL! Thanks Edwin. Oh – did you actually like the stuff?? — Cheers! Nicole 263/169/150 May 1, 2002

– Hide quoted text — Show quoted text – Hi Clare, Tried marmite while on my trip to England… whew! What exactly IS it? It must be something that you only like if you’ve been brought up on it! LOL! Haa haa, Well, Marmite is some sort of yeast extract. Here’s an FAQ which might answer all your doubts FAQ : http://www.gty.org/~phil/marmite.htm Official Website : http://www.worldhealthcare.net/marmite/marmite.html Ingredient Table : http://www.worldhealthcare.net/marmite/ingred.html It’s been a real long time since I last had it. It was usually marmite and porridge for me. Now that rice is out of the picture… Edwin

Response:

FAQ : http://www.gty.org/~phil/marmite.htm Official Website : http://www.worldhealthcare.net/marmite/marmite.html Ingredient Table : http://www.worldhealthcare.net/marmite/ingred.html

Response:

I was always intrigued by Spotted Dick…. — Karen 197/121 Maintaining since 4/02

Response:

Also, for those of you in the northeastern US, I noticed at Stop & Shop yesterday that their store-brand light rye bread is 10 grams of carb with 3 grams of fiber. Seems like a good carb bargain. I’m gonna buy a loaf when I finally run out of frozen bread. In September.

This stuff is excellent, and the numbers add up. It has enough oat bran in it that it tastes a little different from rye bread, but it tastes great and the slices are normal rye bread sized (and weight–it has the same number of slices/pound as the regular rye bread). At least in my Stop & Shop, it seems to fly off the shelves! AF — "it’s good to know that this country hasn’t lost touch with its founding values and principles: freedom for all, a government of the people, for the people and by the people and a personal relationship with Loki." — sam h shares his vision of the American Dream

Response:

~ Since this is my 2nd time on Atkins (did the first diet 1972) things have ~ changed a bit but not much. Glad there are some products available that I ~ don’t have to cook:) As you can see, I do NOT suffer on Atkins Diet. My old ~ doc put me on a diabetic diet where I gained a lot of weight but I’m back on ~ track again. THIS plan works for me! ~ ~ Breakfast: ~ 4 slices bacon ~ 2 eggs fried in bacon grease ~ 1 slice of toast (health food soy bread 3 grams a slice) Soy bread? Is that nice? Is it rock hard like other health food breads (that I’ve tried)? It would be nice to have toast and marmite occasionally. — Clare 178/172/140 To reply use [locarb at clarebear dot co dot uk]

Response:

Hi Clare, Tried marmite while on my trip to England… whew! What exactly IS it? It must be something that you only like if you’ve been brought up on it! LOL!

Haa haa, Well, Marmite is some sort of yeast extract. Here’s an FAQ which might answer all your doubts FAQ : http://www.gty.org/~phil/marmite.htm Official Website : http://www.worldhealthcare.net/marmite/marmite.html Ingredient Table : http://www.worldhealthcare.net/marmite/ingred.html It’s been a real long time since I last had it. It was usually marmite and porridge for me. Now that rice is out of the picture… Edwin

Response:

Soy bread? Is that nice? Is it rock hard like other health food breads (that I’ve tried)? It would be nice to have toast and marmite occasionally.

I’ve never tried a soy bread, nor some of the expensive LC breads sold from LC sites. But there are a couple of brands of extra-thin sliced whole wheat breads here (about 1cm or 3/16" thick) that are only 6 or 7 grams carb per slice, suitable for an occasional piece of toast as a treat without blowing your carb limit out the window. I would expect that there are comparable extra-thin sliced breads available in the UK. If not, you might be able to have a market slice a whole loaf very thin for you. I used to keep a loaf in the freezer, so it wouldn’t get moldy on me between uses. — "There’s a seeker born every minute."

Response:

It would be nice to have toast and marmite occasionally. — Clare 178/172/140 To reply use [locarb at clarebear dot co dot uk]

Hi Clare, Tried marmite while on my trip to England… whew! What exactly IS it? It must be something that you only like if you’ve been brought up on it! LOL! That was one of the very few foods I didn’t like while there (and I found a place to buy imported double cream – yippee!!). No, make that the only food, since I didn’t try any of the black pudding… figured I’d let DH have it all. Otherwise GREATLY enjoyed our trip! — Cheers! Nicole 263/169/150 Low carb since May 1, 2000

Response:

Your diet sounds balanced, creative, and yummy. I doubt I coud eat all the dessert group items on a daily basis and continue to lose at a reasonable rate. However, if it’s working for you, no sense changing until your rate of weight loss slows appreciably.

Congratulations! Higher than average! My former docs had me convinced that low fat starvation works, I’m proof as many of you are that it does NOT work! GO Atkins!

Ditto! Wildflower

Response:

Since this is my 2nd time on Atkins (did the first diet 1972) things have changed a bit but not much. Glad there are some products available that I don’t have to cook:) As you can see, I do NOT suffer on Atkins Diet. My old doc put me on a diabetic diet where I gained a lot of weight but I’m back on track again. THIS plan works for me! Breakfast: 4 slices bacon 2 eggs fried in bacon grease 1 slice of toast (health food soy bread 3 grams a slice) decaf coffee with Splenda & 1 T heavy cream 1 8 oz glass of water 1 multivitamin Lunch: 1 cup salad stuff (lettuce, tomato, cucumber) 3 Italian olives (the wrinkled kind in olive oil & spices) 1 egg cubes ham (or turkey, chicken) olive oil and wine vinegar with Italian spices (dressing) 2 8 oz glasses of Kool Aid with Splenda (I like pink lemonade) snack: barbeque pork rinds, diet rite cola with a dash of vanilla (my own vanilla Coke:) 1 8 oz glass of water Dinner: small (2 or 3 of each) appetizer plate (ham & cream cheese balls, buffalo wings, cheese cubes) Italian hot sausage with 1/3 cup saut

Testerone

admin — Wed, 24 Jul 2002 00:00:00 +0000

Question:

I just checked my testerone levels again and it has increased by 20pts. I am taking the Glucophage like I am suppose to and my RE wants me to eat a diabetic diet and I am but my levels keep increasing. My friend is doing a lower carb about 50g per day and her level is dropping. What is everyone else doing? Just curious. Misty

Response:

On Wed, 24 Jul 2002 13:03:10 -0400, "Bill and Misty Dowd" wrote: >I just checked my testerone levels again and it has increased by 20pts. I >am taking the Glucophage like I am suppose to and my RE wants me to eat a >diabetic diet and I am but my levels keep increasing. My friend is doing a >lower carb about 50g per day and her level is dropping. What is everyone >else doing? Just curious. >Misty

Atkins at 20 carb grams per day or less. When i am really focused into my diet I go as low as 10 carb grams per day and i feel best that way. Miss Jaime (Hamilton, Ontario CANADA) Ancient Chinese proverb say: A journey of 1000 miles begins with a single step. The majority of my meals are meats/fish/eggs/poultry, green leafy vegetables, oils, and water.

Response:

30 grams of carb or less seemed to help me. I wouldn’t recommend though staying at 10-20 carbs a day for long periods of time. Shelley

Response:

"Bill and Misty Dowd" wrote in news:ahmmku$8l2$1@bob.news.rcn.net: > I just checked my testerone levels again and it has increased by > 20pts. I am taking the Glucophage like I am suppose to and my RE > wants me to eat a diabetic diet and I am but my levels keep > increasing. My friend is doing a lower carb about 50g per day and > her level is dropping. What is everyone else doing? Just > curious.

I took aldactone for a couple of years, but recently stopped it. Birth control pills also help with hormone levels. — —->Sagittaria<—- I am a .sig virus. Please put me in your .sig so I can continue to replicate.

Response:

!! ATTENTION DIABETICS !!

admin — Fri, 07 Jun 2002 00:00:00 +0000

Question:

The following material has been posted by a known spammer and troll. http://www.heartmdphd.com/wtloss.asp Not one reported incidence of failure or fall off. Email Dr. Andrew

Yeah, right. The ones that the website refers to as those who conveniently knock their scales off the table and forget to buy another don’t count. — Wes Groleau http://freepages.rootsweb.com/~wgroleau

Response:

– Hide quoted text — Show quoted text -!! ATTENTION DIABETICS !! PLEASE BEWARE ! THERE IS NOT ONE VERIFIED DIABETIC ON THIS NEWSGROUP. Looking for free advice on your diabetic diet? Find it at: http://www.heartmdphd.com/wtloss.asp Not one reported incidence of failure or fall off. Email Dr. Andrew Chung or myself for any additional details on this simple but highly effective eating plan. No books to read, no education required. No need to take the advice of amateurs who play Usenet nutritionists, are anonymous and can potentially kill you with unsound advice.

I got some ‘flaming’ e-mail for asking you a question me being fairly new to the group didn’t know any better do now .-(( — Mark brown ,Hypoxic Brain Damage, Disabled, etc.

Response:

The following material has been posted by a known spammer and troll. The newly diagnosed are advised that any "information" given by this individual regarding the so-called "two-pound diet", or other "information" is undocumented and unverified, and may be dangerous to diabetics. Readers are encouraged to ignore any "advice" given by this individual at risk of their health. Richard – Hide quoted text — Show quoted text – !! ATTENTION DIABETICS !! PLEASE BEWARE ! THERE IS NOT ONE VERIFIED DIABETIC ON THIS NEWSGROUP. Looking for free advice on your diabetic diet? Find it at: http://www.heartmdphd.com/wtloss.asp Not one reported incidence of failure or fall off. Email Dr. Andrew Chung or myself for any additional details on this simple but highly effective eating plan. No books to read, no education required. No need to take the advice of amateurs who play Usenet nutritionists, are anonymous and can potentially kill you with unsound advice.

Response:

Yes Michael….we see you shouting. Now that some of us may have your attention, and namely me. What do you really want? Hey everyone?….Michael is trying to pitch to you about this 2 pound diet mumbo jumbo. Ask him if it works for him? Probably not. Whooopieshit! Michael….just come clean and tell the newsgroup you are here as a trollmonger and have a bad reputation of pitching about the 2 pound diet fad. Most of us already figure that much so far. To way….Michael???…what are you gonna say back about this. You know you want to say something….Chico malo (baaaad boy-eeee)!

Response:

Fads

admin — Tue, 28 May 2002 00:00:00 +0000

Question:

From Guy Williams We see a new fad every day. It is some "great science advancement" and does miracle. I bet you could find about 100 solutions for the diabetic diet. Most of them just confuse people. They disappear after a relatively short time. I worked with a tech that had a new invention of the week. The only problem was most of his "original" ideas had been patented in the 20"s. HIs conduct finally cost him his job. If a big mouth and aggressive behavior worked we could fire all of the real scientists and hire the politicians to advance science. The best diet seems to be careful and to not eat too much. Nothing more is needed but it might be wise to read the "food pyramid idea". Wish I had some great scheme so I could post and feel important.

Response:

Guy wrote; The best diet seems to be careful and to not eat too much.

BINGO!!! — pianoguy return email disabled

Response:

Fruit crumble

admin — Fri, 07 Dec 2001 00:00:00 +0000

Question:

Hi, My diabetic diet sheet suggest a Fruit crumble with added oats as a dessert. As I am an elderly gent could anyone suggest how I make one? Thank you.

Response:

Blueberry Crumble Serves 2 1 cup blueberries 1 tablespoon splenda (optional) 1/2 teaspoon xanthan gum 1/3 cup pecans 2 tablespoons oats 1 tablespoon butter 1 tablespoon splenda (optional) 1/2 teaspoon cinnamon For the filling: Place the blueberries in a small bowl. Stir together the splenda and xanthan gum in a small cup, and add to the berries; toss with your hands to combine. Place the mixture in a ramekin. For the topping: Chop the nuts finely. In a small bowl, combine the oats,cinnamon, and the splenda, using your hands or a fork to blend them. Work in the butter, using a fork or the tips of your fingers, until it is evenly distributed in the topping. Stir in the nuts. Sprinkle the topping evenly over the filling. Bake at 350