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Weight Loss Forum / Low Carb / January 2004What products do I need?
First post. Just started a week ago, and can see that this can be a very expensive diet to be on. I would like to try and make lo carb things from scratch (cookies, cakes, bread, noodles, etc.) So far, I have noticed four things coming up regularly as ingredients at the various lo carb recipe sites. I'd like to order what I need to start, so could someone enlighten me which (if any) of these products would do me the most good (defined as: used in the majority of recipes). If it's not one of the following, let me know what I should be ordering. Soy Flour Vital Wheat Gluten Protein Powder Wheat Protein Isolate TIA, grant > First post. > > Just started a week ago, and can see that this can be a very expensive > diet to be on. Actually, since i now eat out less, and eat less at each meal, i find my food bills are less than when i started. Then again, i do not cook from scratch. if i want sweets, i make a planned cheat day, then do extra running at the gym the day after, this allows the excess junk to get worked out of my system faster. I admire anyone who ventures to try all these new experimental recipies, because it can cost more to get the specialized ingredients, but in general, buying fresh things (eggs, meat, fish, cheese) should cost more than buying more and more of the "cheaper" things on the shelf. Rest snipped, because I have nothing to add as i dont bake lc. > Soy Flour > Vital Wheat Gluten > Protein Powder > Wheat Protein Isolate Before you order, pick a few recipes you'd like to try and then order what those recipes call for. Otherwise you could end up with a pantry full of ingredients you'll never use. I would also try to find a local retailer that sells those things. Sometimes you can find them at you local health food stores or in the specialty food section of higher quality supermarkets.  SignatureJim Marnott 231/194/194 (Hit goal on 22 Nov '03 -- exactly 6 months later) Atkins since 22 May '03 Gym since 1 sept '03 > > Soy Flour > > Vital Wheat Gluten [quoted text clipped - 7 lines] > local health food stores or in the specialty food section of higher > quality supermarkets. Yes, I can get all but the WPI locally. Good advice. SignatureJean B. > First post. > [quoted text clipped - 3 lines] > I would like to try and make lo carb things from scratch (cookies, > cakes, bread, noodles, etc.) why. > So far, I have noticed four things coming up regularly as ingredients > at the various lo carb recipe sites. I'd like to order what I need to [quoted text clipped - 7 lines] > Protein Powder > Wheat Protein Isolate My suggestion is to first concentrate on losing weight while eating old fashioned food. Then experiment with recipes, which are not likely to work well. It is very difficult to make low carb food made to look like junk food and flour based products, that is tasty and also healthful. You'll waste a lot of time. After you lose weight and go on maintenance, you may learn to bake your own bread without sugar and other commercial additives, and eat a slice or two per day. Now it's more important to learn to control your eating, that it is to make low carb mouth pleasing products. It's not that I am against, say, gluten, but you may find that your efforts don't go far and distract you from more important stuff. But to each his own, at least you are not looking to buy fake candy and such, the really bad stuff. i > First post. Hi Grant, welcome to the group! > Just started a week ago, and can see that this can be a very expensive > diet to be on. I think the initial startup in getting staples and possibly kitchen gadgets can be a little daunting, but once you are set up, you'll probably find that you spend LESS on food than before. If, however, you choose to indulge in a lot of low-carb specialty foods such as bars, bake mixes, etc., you may find it to be more expensive, as they are often OUTRAGEOUSLY overpriced. Stick to the basics and it will be much less. I've found that I'm much choosier about what I eat now since I account for EVERYTHING. You gain an appreciation for what you put in your mouth and don't want to waste precious carbs (or calories) on something that's only "just okay". When I'm shopping, I tend to stay on the outer aisles not because that's what people here recommend, but because I pause at the end of each aisle, realize it contains nothing I want or need, and keep moving. Shopping is MUCH quicker nowadays and I usually zoom in on exactly what I want/need like a heat-guided missile :-) > I would like to try and make lo carb things from scratch (cookies, > cakes, bread, noodles, etc.) [quoted text clipped - 10 lines] > Protein Powder > Wheat Protein Isolate I haven't done a lot of experimenting with these items. I HAVE used protein powder to some extent but it seems to make things much drier than I'd like (and I like CRUNCHY, so that's saying something). Instead, I use almond or hazelnut flour, and only replacing a small portion of them with protein powder. I DID buy some vital wheat gluten a couple of weeks ago, but I haven't tried it yet. It's a little soon for you to be adding these things back into your diet, though, especially since you are still in the phase of breaking away from "bad" carbs. Even after induction, you'll need to be careful as to what you add back to your menu until you get a good handle on how your body reacts to the extra carbs and what KIND of carbs you ingest. In the meantime, you can make your own sugar-free jello using unsweetened kool-aid, splenda and gelatine, or one of the many desserts posted using a combination of cream cheese, Splenda, vanilla & other flavorings. SignatureSaffire 205/176/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 Grant, Soy flour isn't for everyone. I don't like the taste or texture. I haven't used the protein isolate in 4 years of low carb home cooking. The protein powder is very nice for making pancakes and breads, but I have low carbed for months without it too. All you really need is eggs, cheese, meat, fish, chicken, salad, green veggies, berries, bran crackers, olives, sausages, cocoa powder, olive oil, butter, and, if you can find it, the Hood Carb Countdown milk. Low carbing doesn't have to be expensive. I have yet to find a single expensive "low carb" product that I couldn't live without. -- 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, strategies for dealing with diabetes 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 > First post. > [quoted text clipped - 19 lines] > > grant >If it's not one of the following, let me know what I should >be ordering Grant, you don't *need* any of those products. Many of us have had great success by simply eating "real foods" such as those listed in the books/web sites. "Fake" bread and sweets products are usually terribly disappointing as far as results go anyway, and cost, as you've seen, prohibitive amounts. Once your cravings for the "white stuff" is vanquished, you'll be far less anxious to make those pricy packaged items. Why not give it a chance? Connie ***************************************************** My mind is like a steel...um, whatchamacallit. >First post. > >Just started a week ago, and can see that this can be a very expensive >diet to be on. It can be, but it certainly doesn't have to be. I often spend unnecessary amounts of money on LC products just to check them out, but they aren't really needed at all. It can be just the opposite, in fact: today, for instance, I cooked some chicken in the crock pot, stored individual meals of the chicken plus some broccoli in tupperware containers, and made soup out of the leftover bits and bones. The chicken was on sale (four rather large leg quarters for $1.31), as was the broccoli (99 cents for a big bunch). I used a stalk of celery, a carrot, and a fragment of onion from the fridge when making the soup, so I ended up using about $2.60 worth of food to make six satisfying meals. Em Beef has been pissing me off as it hasn't had a *good* sale at any of my local shops in a year now. Even cheap hamburger never gets below $1.50/lb and chuck rarely gets below $2.50... and just a year ago, I could get either on sale for $.99/lb. So... we eat less beef than we used to. But a lot of meat can be gotten cheap. A month ago, I bought two whole pork tenderloins for $.89/lb - cut to order (I did ribs, chops and roasts). This is just a ton of meat! The same place occassionally has chicken leg quarters for $.25/lb - my family laughs at me when I bring home 40 lbs. ;) I still have a bunch of ham slices from two whole hams I bought for $.59/lb - had them cut the majority of it into thick slices I can fry in a couple minutes and used the end pieces as roasts (cooked one with Thanksgiving and one with Christmas, so still have two roasts left besides a pile of slices). I also have 4 whole turkeys in the freezer from Thanksgiving sales. I get a cheap breakfast sausage - $.69/lb. and I buy bulk Italian sausage when it's on sale less than $1/lb too. Meat is really not that expensive in comparison to other things... I saw a tiny head of raddicchio, couldn't be more than half a pound, for $3 the other day! should've started some of that in the cold frames last fall, next year I definetly will! My overall shopping goal is to never buy anything unless it's on sale... not that I reach this goal, but it's what I aim for. So I stock up when things are cheap. Course, I also have almost 100 lbs of hard wheat, soft wheat and oats here - but then the rest of the family isn't on low-carb. I'm cheap about *all* groceries, not just low-carb stuff. Cooking from scratch saves more money than any diet. Eggs are cheap here as we have chickens and feed them mostly on scraps and free-ranging. I buy $10 worth of grain for them about every 4 months or so. We built their coop out of scraps so only paid around $20 or so for wire. I get a few dozen each week now and winter is their low-production period. I have trouble using the eggs up, but don't really have enough to sell... I'm getting ready to start the rabbit hutch this week, plan to start raising them for meat in spring. I'm expanding our garden so I can feed them largely from that plus some alfalfa/clover hay. I started mache in the cold frames to have through winter, but guess I started it too late, so am still having to buy salad greens this year. Hopefully, that will work better next year if I get it started a bit earlier. > Beef has been pissing me off as it hasn't had a *good* sale at any of > my local shops in a year now. Even cheap hamburger never gets below [quoted text clipped - 5 lines] > whole pork tenderloins for $.89/lb - cut to order (I did ribs, chops > and roasts). This is just a ton of meat! Absolutely. Meat is very cheap unless you want to eat beef. Chicken thighs can be had for $0.39 per pound on sales. How much cheaper can it get? Pork is also quite cheap. > The same place occassionally has chicken leg quarters for $.25/lb - my > family laughs at me when I bring home 40 lbs. ;) they should kiss you instead. > Eggs are cheap here as we have chickens and feed them mostly on scraps > and free-ranging. I buy $10 worth of grain for them about every 4 > months or so. We built their coop out of scraps so only paid around > $20 or so for wire. I get a few dozen each week now and winter is > their low-production period. I have trouble using the eggs up, but > don't really have enough to sell... Hey, I also have two hens. We also feed them scraps. What we do is collect scraps throughout the weeks, and then boil them in a big pot and store it in the fridge. That's their food, how much cheaper can it get. No hormones, antibiotics etc. > I'm getting ready to start the rabbit hutch this week, plan to start > raising them for meat in spring. I'm expanding our garden so I can > feed them largely from that plus some alfalfa/clover hay. Just curious, why not a pig? I would love to have a pig or two, if I could. Goats are also very low maintenance, supposedly, and they produce milk. They can help you cut down on your lawnmowing time... i I'm going to have to agree with many of the feelings of some of the other people in this thread. Why not just try and give up the high carb foods before you start trying trick yourself into thinking that these low carb versions actually taste/feel like their high carb counterparts? All those recipes are just ways of attempting to have things that you can't have. Give yourself some time away from the carbs. If you start eating low carb bread, low carb candy, etc. with the tastes/textures of their high carb counterparts fresh in your mind, you're most likely going to hate it and find yourself craving the olds stuff more. If you give yourself some time off from those things, your body/tastebuds/etc. will appreciate the 'replacements' much more because the comparison from the high carb to low carb won't be easy to make and the new stuff won't seem to taste so different. All in all, I would suggest just hanging in there and getting through a month or two of 'standard' low carb eating, before attempting some replacements. Embrace your low-carbness and you will be happy! -Dough > First post. > [quoted text clipped - 19 lines] > > grant |
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