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Weight Loss Forum / Low Carb / June 2005Sausage
Sausage is pork, and pork is allowed on induction, that much I know. What I'm confused about is the following: Sausage has A LOT of sodium in it, which is water retaining, do you guys recommend avoiding sausage during induction phases? I know there are sausages out there that have lower sodium content in it but it's still pretty high up there per portion. Thanks. Sausage could be a problem not only for it's sodium, but also Nitrates (Atkins said were a no-no) and fillers (starch and sugars etc.) I ate some sausage on induction, but I did need to count the carbs. watch for hidden sugars in things like "natural flavorings" DW > Sausage is pork, and pork is allowed on induction, that much I know. What > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 3 lines] > > Thanks. > Sausage could be a problem not only for it's sodium Not at all for its sodium. Salt is not fat. > but also Nitrates (Atkins said were a no-no) If nitrates are a problem for you chances are you knew it before Induction. No point in adding a new restriction until you discover that nirates do cause bloating for you. > and fillers (starch and sugars etc.) A much bigger problem outside of the US than inside. In the UK sausages often have added bread. Apparently also in other Commonwealth nations. In the US only the very cheapest brands have any carbs at all. Go with even a medium quality brand and you're fine. I ate turkey "Italian" sausage almost daily during induction, at 7 g.per. I did ok. A gram is a gram---and you get 20 of em. Start LC~5-16-05 202-188-165 What is important is losing fat, not maintaining a minimum water level. I pay no attention to salt and my weight fluctuates wildly above and below the average loss rate/slope. My guess is that the body is self regulating on salt. I have not seen a convincing argument for or against reducing salt. Cubit 311/169.4/165 > Sausage is pork, and pork is allowed on induction, that much I know. What > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 3 lines] > > Thanks. > Sausage is pork, and pork is allowed on induction, that much I know. What > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 3 lines] > > Thanks. Avoid sausage. Most of it has lots of added sugar! The only one that does not is "boar's head" brand. I learnt that the hard way when sausage killed my ketosis. Invent your own spice mix and treat fresh meat with it for your sausage "fix". ;-)  SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson I forgot the brand name, but there is a variety of sausage that is sold in tubes that I buy at the local "Sam's Club" that has zero added sugar and zero carbs. Best part is its sold in a spicy variety, which is the bomb. > > Sausage is pork, and pork is allowed on induction, that much I know. What > > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 18 lines] > > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > I forgot the brand name, but there is a variety of sausage that is > sold in tubes that I buy at the local "Sam's Club" that has zero added > sugar and zero carbs. Best part is its sold in a spicy variety, which > is the bomb. I know which one you're talking about. Unfortunately, I just used the last one the other day and don't have a package to get the name on it. But it's great. No "nasties" in there. But I could draw you a picture of the package. . . lol >>>Sausage is pork, and pork is allowed on induction, that much I know. What >>>I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 18 lines] >> >>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > I forgot the brand name, but there is a variety of sausage that is > sold in tubes that I buy at the local "Sam's Club" that has zero added > sugar and zero carbs. Best part is its sold in a spicy variety, which > is the bomb. Hum..... It it's sold at Sam's, might be sold at Wal-mart. I'll czech that out, thanks! SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson My butcher the other day tried to sell my some sausages, and I said, no thanks Im on low carbs.......he said, oh they are low carb, I said yeah, no breads in it? He said NO, only rice flour!!! HAHHA, i said that is a carb!!! He didnt get the sale. Fiona > Sausage is pork, and pork is allowed on induction, that much I know. What > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 3 lines] > > Thanks. > Sausage is pork, and pork is allowed on induction, that much I know. What > I'm confused about is the following: Sausage has A LOT of sodium in it, [quoted text clipped - 3 lines] > > Thanks. Fresh store-made sausage should not contain too much added sodium. At the local Co-op I can get fresh store-made beef sausages, pork sausage or beef and pork sausages. We prefer the beef and pork sausages. Not as fatty and mushy as pork and not as dry and hard as the beef sausage. Excellent with onions and pan-gravy. Or you can make your own. Plenty of recipes on the net. A bit of work though, especially if you hand grind. Or expensive if you have to buy a power grinder. But a lot of fun experimenting with sausage making and healthy to boot. TC |
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