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Weight Loss Forum / Low Carb / January 2004Did you ask for LC KFC?
A friend of ours owns several KFCs....tells us the unbreaded chicken is coming back, (didn't say when) as well as low carb side dishes.....but now that doesn't surprise anyone does it? (BTW...both he and his wife have been low carbing for years and look great.) Sue in OR >A friend of ours owns several KFCs....tells us the unbreaded chicken is >coming back, (didn't say when) as well as low carb side dishes.....but now >that doesn't surprise anyone does it? (BTW...both he and his wife have been >low carbing for years and look great.) > >Sue in OR Wouldn't that be great. The *only* reason I go into KFC nowadays is to get a diet pepsi. I don't like diet coke. It would be nice if I could actually *eat* in there again instead of McYukkies across the street. > Wouldn't that be great. The *only* reason I go into KFC nowadays is to > get a diet pepsi. I don't like diet coke. > It would be nice if I could actually *eat* in there again instead of > McYukkies across the street. Is there a problem with just pulling off the chicken skin? That's what I always do at KFC. Chakolate  SignatureHear and you forget; see and you remember; do and you understand. --Confucius Chokolate, The problem with pulling of the skin at my local Kentucky Fried, is that when you do, there's about half an ounce of chicken hidden under the 5 ounces of breading. Not a good value for the moneyl. Real chicken is hard to find in the fast food places near where I live. Most of the chicken sandwiches seem to be made with "flaked and formed", gelatin-and starch-filled, "chicken product" that has a texture rather like hard foam rubber and probably a lot more carbs than you expect. And even when the chicken is good, all too often the sauce turns out to be a high carb nightmare. Barbecue sauce in particular can cause my blood sugar to skyrocket, even just a few tablespoons. The Domino's hot wings seem to be the safest low carb chicken value around. -- Jenny - Low Carbing for 4 years. At goal for weight. Type 2 diabetes, hba1c 5.2. Cut the carbs to respond to my email address! Low carb facts and figures, my weight-loss photos, tips, recipes and more at http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/Newly%20Diagnosed.htm > > Wouldn't that be great. The *only* reason I go into KFC nowadays is to > > get a diet pepsi. I don't like diet coke. [quoted text clipped - 9 lines] > Hear and you forget; see and you remember; do and you understand. > --Confucius >> Wouldn't that be great. The *only* reason I go into KFC nowadays is to >> get a diet pepsi. I don't like diet coke. [quoted text clipped - 3 lines] >Is there a problem with just pulling off the chicken skin? That's what I >always do at KFC. For me, yes there is an issue. I have *painful* digestive problems when I eat anything wheat or corn based. Even the smallest amount will give me a lot of grief so I prefer not to eat *any* of there chicken no matter how cleaned up it seems after pulling the skin off. A friend of mine thinks I might be celiac. > For me, yes there is an issue. I have *painful* digestive problems > when I eat anything wheat or corn based. Even the smallest amount will > give me a lot of grief so I prefer not to eat *any* of there chicken > no matter how cleaned up it seems after pulling the skin off. > > A friend of mine thinks I might be celiac. I think so, too. There are lots of websites to help you, though, you might want to check some out. Chakolate SignatureHear and you forget; see and you remember; do and you understand. --Confucius >I think so, too. There are lots of websites to help you, though, you might >want to check some out. I'm way ahead of you. I have been. This is one I read often........ http://www.celiac.ca/englishcca.html > A friend of ours owns several KFCs....tells us the unbreaded chicken is > coming back, (didn't say when) He told us last night that the LC menu wouldn't be out until March. > A friend of ours owns several KFCs....tells us the unbreaded chicken is > coming back, (didn't say when) as well as low carb side dishes.....but now > that doesn't surprise anyone does it? (BTW...both he and his wife have been > low carbing for years and look great.) Yeah, but don't they cook the chicken in hydrogenated poison? > Sue in OR --Bryan >> A friend of ours owns several KFCs....tells us the unbreaded chicken >> is [quoted text clipped - 5 lines] > > Yeah, but don't they cook the chicken in hydrogenated poison? I have a theory on KFC KFC and getting Sick after you eat there: Okay, this is gonna be involved so please follow along, There is a condition called Candida Overgrowth Syndrome, it occurs when normal yeasts get out of control in your body causing you to get ill, to get rid of it you have to go on a special diet and medication, when it dies off the yeast produces toxins that make you feel worse, while you are getting better. So, if Candida when dead and dying causes you to feel really bad then think about this, frying tons of chicken over and over in the same vat of oil makes that oil a highly concentrated solution of dead Salmonella, and if pharmaceutical companies use dead viruses to produce vaccines, then doesn't it seem plausible that when you eat KFC's chicken you would feel ill? I always do! >>>A friend of ours owns several KFCs....tells us the unbreaded chicken >>>is [quoted text clipped - 21 lines] > it seem plausible that when you eat KFC's chicken you would feel ill? I > always do! Jeez. Hardly know where to begin. The salmonella and any other bacteria in there are cooked, dead and disintegrated. They're not remotely like the killed viruses used by pharm companies after being subjected to frying temperatures and conditions. Viruses and bacteria are different orders of life. If you always feel ill when you eat at KFC, it's proof positive that it's a case of mind over mater. Your mind says you'll be sick, so you are. Suggestion: Don't eat at KFC. Pastorio > > A friend of ours owns several KFCs.... > Yeah, but don't they cook the chicken in hydrogenated poison? The fried stuff is definitely cooked in hydrogenated oil....hopefully the LC version will be roasted (isn't that what they used to have?...can't remember for sure how their previous version of unbreaded chicken was prepared) > The fried stuff is definitely cooked in hydrogenated oil....hopefully > the LC version will be roasted (isn't that what they used to > have?...can't remember for sure how their previous version of > unbreaded chicken was prepared) You know why the Hydrogenated shortening is cheaper? It comes in a plastic bag in a cardboard box in block form, whereas the liquids in a sturdy bottle! The bottles cost more. One thing I miss about working in a restaurant is Proctor and Gambles Swirl butter substitute. I love real butter but I also like Swirl! > > The fried stuff is definitely cooked in hydrogenated oil....hopefully > > the LC version will be roasted (isn't that what they used to [quoted text clipped - 8 lines] > butter substitute. > I love real butter but I also like Swirl! What on earth is swirl? Some hydrogenated thing? SignatureJean B. > What on earth is swirl? Some hydrogenated thing? Its a commercial butter substitute, Its liquid , we used it for everything. > > What on earth is swirl? Some hydrogenated thing? > > Its a commercial butter substitute, Its liquid , we used it for everything. Can't find any refernce to it. I wonder what it was/is made of? SignatureJean B. > > > What on earth is swirl? Some hydrogenated thing? > > [quoted text clipped - 3 lines] > -- > Jean B. As a former RGM at KFC I remember the liquid "butter" we used in our mashed potatoes, and on our biscuits. I do not remember the name of it, so I cannot say if swirl is correct. I searched for swirl by land o' lakes on the internet but could find nothing. I did, however, find a product that looks oddly familiar; it is called Savory. You can see it at http://www.foodservicedirect.com/index.cfm/S/13/N/2638/CLID/527/SAVORY_-_Liq uid_Butter_Alternative.htm it can also be found at http://www.venturafoods.com by clicking on "Liquid Butter Alternatives and Pan & Grills." Unfortunately, neither place has a list of the ingredients. -- (381/339/175) > > > > What on earth is swirl? Some hydrogenated thing? > > > [quoted text clipped - 17 lines] > -- > (381/339/175) Liquid (at room temp) is probably a good sign. Still, I'd want to know the ingredients. I think I'll stick with butter, olive oil, grapeseed oil, etc. SignatureJean B. > As a former RGM at KFC I remember the liquid "butter" we used in our > mashed potatoes, and on our biscuits. I do not remember the name of > it, so I cannot say if swirl is correct. I searched for swirl by > land o' lakes on the internet but could find nothing. I did, > however, find a product that looks oddly familiar; it is called > Savory. You can see it at http://www.foodservicedirect.com/index.cfm/S/13/N/2638/CLID/527/SAVORY_-_Liq > uid_Butter_Alternative.htm it can also be found at > http://www.venturafoods.com by clicking on "Liquid Butter > Alternatives and Pan & Grills." Unfortunately, neither place has a > list of the ingredients. I made a mistake, it wasnt called SWIRL, it was called WHIRL, its been 14 years!: http://food4.epicurious.com/HyperNews/get/archive_gtips1801-1900/1830/3.html According to the Material Safety Data Sheet posted at http://www.fsafood.com/msds/vault/000/000605.pdf: Ingredients/Chemical Name: Partially hydrogenated soybean oil, soy lecithin, artificial and natural butter flavoring, salt, vitamin A palmitate and beta-carotene for color >>As a former RGM at KFC I remember the liquid "butter" we used in our >>mashed potatoes, and on our biscuits. I do not remember the name of [quoted text clipped - 14 lines] > > http://food4.epicurious.com/HyperNews/get/archive_gtips1801-1900/1830/3.html Signaturejmk in NC > > As a former RGM at KFC I remember the liquid "butter" we used in our > > mashed potatoes, and on our biscuits. I do not remember the name of > > it, so I cannot say if swirl is correct. I searched for swirl by > > land o' lakes on the internet but could find nothing. I did, > > however, find a product that looks oddly familiar; it is called > > Savory. You can see it at http://www.foodservicedirect.com/index.cfm/S/13/N/2638/CLID/527/SAVORY_-_Liq > > uid_Butter_Alternative.htm it can also be found at > > http://www.venturafoods.com by clicking on "Liquid Butter [quoted text clipped - 3 lines] > I made a mistake, it wasnt called SWIRL, it was called WHIRL, its been 14 > years!: http://food4.epicurious.com/HyperNews/get/archive_gtips1801-1900/1830/3.html Don't feel too bad, it has only been 4 years since I left KFC and I forgot the name of the fake butter we used :-) > > As a former RGM at KFC I remember the liquid "butter" we used in our > > mashed potatoes, and on our biscuits. I do not remember the name of [quoted text clipped - 13 lines] > > http://food4.epicurious.com/HyperNews/get/archive_gtips1801-1900/1830/3.html Finally found the ingredients after several illegal ops: Partially hydrogenated soybean oil, soy lecithin, artificial and natural butter flavoring, salt, vitamin A palmitate and beta-carotene for color. I try not to consume partially hydrogenated oils. BTW, FWIW, P&G sold off this division in 2000. SignatureJean B. |
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