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Weight Loss Forum / Low Carb / January 2004Balsamic vinegar
Hi there, I've been following the Carbo Addicts Diet for almost 2 weeks now. I'm not sure how much i've lost, my scale doesn't weigh me accurately. I think i'm too heavy for it. Anyhow, I'm confused about Balsamic vinegar during complementary meals. Is it allowed or not? They say that vinegar is allowed, but i think that balsamic vinegar being sweeter than other vinegars may trigger cravings for carbs. I also know that for the induction phase for Atkins you're not allowed balsamic. Anyone know the answer? Any help would be great. > Hi there, > I've been following the Carbo Addicts Diet for almost 2 weeks now. I'm not [quoted text clipped - 6 lines] > allowed balsamic. > Anyone know the answer? Any help would be great. it depends on the brand. i've seen balsamic vinegar with 2g carbs (all sugar) per tablespoon, and i've seen some with 4g carbs per tablespoon. i think cider vinegar is 1g per tablespoon. i don't know anything about "Carbo Addicts", so i don't know if it's specifically allowed or not. -kelly Too carb-expensive for induction, but too tasty not to use afterwards! You don't have to use much - a teaspoon goes a long way. > > Hi there, > > I've been following the Carbo Addicts Diet for almost 2 weeks now. I'm [quoted text clipped - 17 lines] > > -kelly > Too carb-expensive for induction, but too tasty not to use afterwards! > You don't have to use much - a teaspoon goes a long way. I've seen Balsamic vinegar mentioned on this list many times, but I have never, ever used it. Can you just substituteit for regular vinegar? Could someone give me some ideas for using it? I would like to try it. Cathy :)  Signature------------------------------------------------- e-mail address: cathyd at empire1.net Naturally the 'at' should be changed! :) The number also needs to be spelled out. :) > > Too carb-expensive for induction, but too tasty not to use afterwards! > > You don't have to use much - a teaspoon goes a long way. [quoted text clipped - 5 lines] > > Cathy :) I make a gorgeous hot steak sauce with olive oil, balsamic vinegar, fresh basil, dijon mustard and a bit of cream. Yum! It's also great in salad dressings - bit of olive oil, balsamic, basil, garlic, salt, pepper, and anything else you fancy throwing in. My kitchen is never without it! :) jules > I make a gorgeous hot steak sauce with olive oil, balsamic vinegar, fresh > basil, dijon mustard and a bit of cream. Yum! It's also great in salad > dressings - bit of olive oil, balsamic, basil, garlic, salt, pepper, and > anything else you fancy throwing in. My kitchen is never without it! Unfortunately, balsamic vinegar is something that is worth the extra carbs. I don't think I'll be doing a reduction of it any time soon though. SignatureJean B. I use it mainly in dressings. Olive oil and balsamic vinegar. I find it quite a bit better than regular vinegar when it comes to dressings. An example. 3 parts Olive oil 1 part vinegar (plus or minus depending on how zesty you like), garlic, basil, oregano and a little sugar. You don't have to put in sugar, but I like just a little to bring out the balsamic. Curt > > Too carb-expensive for induction, but too tasty not to use afterwards! > > You don't have to use much - a teaspoon goes a long way. [quoted text clipped - 5 lines] > > Cathy :) > > Too carb-expensive for induction, but too tasty not to use afterwards! > > You don't have to use much - a teaspoon goes a long way. [quoted text clipped - 5 lines] > > Cathy :) I love good Balsamic & use it on everything I can, but one of my favorite recipes is to heat the oven to 450, clean & trim asparagus, thrown about 2 T olive oil in a roasting pay to fit the asparagus in a single layer, swish the asparagus around in it, roast for about 15 mins, tossing every once in awhile, until tips are carmelized. Remove from oven, immediately splash on about 2 - 3 T balsamic, salt & ground pepper, stir around a bit & serve. Very easy & yummy. It's good on baby greens salads (mix a little with some olive oil... like I said, a little goes a long way), in meat marinades, pasta sauces.... You can mix a little with olive oil and toss some root vegetables with it, then roast the whole thing (WARNING: no root veggies on induction). I dunno, try it and see what you think it would taste good in. I wouldn't put it in coleslaw. But that's just me. > I've seen Balsamic vinegar mentioned on this list many times, but I > have never, ever used it. Can you just substituteit for regular > vinegar? Could someone give me some ideas for using it? I would like to > try it. > > Cathy :) |
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