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Weight Loss Forum / Low Carb / January 2004Coming back to the fold...
For a variety of reasons (mostly involving living with a non-LCer) I've been off lowcarb for longer than I care to think. I finally gave myself a good talking-to and had a farewell hot fudge sundae, and stocked up on salad greens, burger patties, and cheese. I've noticed a lot more low-carb products at the grocery store these days. I'm not sure I'll be trying too many of them, but it is good to see that they are there. Atalanta Pendragonne > For a variety of reasons (mostly involving living with a non-LCer) > I've been off lowcarb for longer than I care to think. I finally gave > myself a good talking-to and had a farewell hot fudge sundae, and > stocked up on salad greens, burger patties, and cheese. I don't know you, but welcome back!  SignatureSaffire 205/176/125 Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 > had a farewell hot fudge sundae You got some mental work to do if you want this WOL to work for you long term. Best of luck to you. > > had a farewell hot fudge sundae > > You got some mental work to do if you want this WOL to work for you long > term. Best of luck to you. Why say that? Some of us have been doing this WOL for several years now - Maybe we are just more insane :-) Matt. On Fri, 23 Jan 2004 14:00:44 +1300, "Matt Scott" <scottmj@blah.clear.net.nz> babbled about Re: Coming back to the fold...: >> > had a farewell hot fudge sundae >> [quoted text clipped - 3 lines] >Why say that? Some of us have been doing this WOL for several years now - >Maybe we are just more insane :-) I don't make any claims to sanity. But I can be practical. I treated myself to a small hot fudge sundae at the best ice cream place in town (or any other town I've seen) because I knew I wouldn't be having another in the forseeable future. I don't care if someone who doesn't know me disapproves. I don't intend to spend my limited food budget on "lowcarb ice cream". I'd rather buy salmon and baby spinach. I don't want the carbs in my diet to come from Atkins bars, I'd rather have a handful of nuts. But I enjoyed every bite of that last hot fudge sundae! Atalanta Pendragonne Atalanta, Once you get back into the swing of things and get your weight loss happening, it's possible to enjoy a low carb chocolate fudge sundae every now and then using the low carb ice cream and a homemade chocolate fudge sauce made with cream, cocoa powder and splenda. With some experimenting I've made a sauce that comes very close to the real thing without causing any blood sugar surge. Life is good. <g> -- 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 > On Fri, 23 Jan 2004 14:00:44 +1300, "Matt Scott" > <scottmj@blah.clear.net.nz> babbled about Re: Coming back to the [quoted text clipped - 19 lines] > > Atalanta Pendragonne >With some experimenting I've made a sauce that comes very >close to the real thing without causing any blood sugar surge. Here's my latest incarnation:. How about yours? Chocolate Sauce 1/2 cup butter (1 stick) 3/4 cup cocoa powder (I use Hershey's and it tastes fine to me) 1 tsp stevia/inulin blend (equals about 1 cup sugar) 1 1/2 tsp zero carb syrup base (locarber.com) note: (I have used 2 cups Splenda before, but this adds 48 grams of carbs) 1 dash of salt 8 ounces cream 8 ounces half/half 1 teaspoon vanilla Melt butter in saucepan over medium heat. Add cocoa. Cook cocoa for at least three minutes, seven minutes is better, whisking more or less constantly. Add sugar substitutes, salt, cream, and half/half. Stir until well blended and heat to almost (but not quite) boiling, stirring every now and then. Remove from heat and stir in vanilla. This solidifies when refrigerated, but it can be reheated (you may need to add a bit of water, cream, or half/half when reheating). Pat, I only make one serving at a time, because otherwise Bad Things Happen. <g> It's been a while, and I did this one by feel--adapting my old sugar based quickie fudge recipe. I think I used two tablespoons of baking cocoa (not the dutched drinking kind), a couple tablespoons of cream, (3 or 4) and enough DaVinci Caramel syrup to make it taste good, with a pinch of "Not Starch." I mixed them together in that then I simmered it below boiling long enough for it to thicken up. It was a bit puddingy. -- 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 > >With some experimenting I've made a sauce that comes very > >close to the real thing without causing any blood sugar surge. [quoted text clipped - 22 lines] > This solidifies when refrigerated, but it can be reheated (you may > need to add a bit of water, cream, or half/half when reheating). >I only make one serving at a time, because otherwise Bad Things Happen. <g> Isn't that the truth! For some reason that has not been a problem for me and I've even thrown some out when it got too old. This still amazes me because it wasn't too long ago I could have eaten the whole thing at one sitting. >I think I used two tablespoons of baking cocoa (not the dutched drinking >kind), a couple tablespoons of cream, (3 or 4) and enough DaVinci Caramel >syrup to make it taste good, with a pinch of "Not Starch." I mixed them >together in that then I simmered it below boiling long enough for it to >thicken up. It was a bit puddingy. I've got to order some of the DaVinci syrups because I can't find them anywhere locally, though I guess I have not really looked all that hard. This sounds good and not as labor intensive as mine. It's always good to have alternatives! > >With some experimenting I've made a sauce that comes very > >close to the real thing without causing any blood sugar surge. [quoted text clipped - 22 lines] > This solidifies when refrigerated, but it can be reheated (you may > need to add a bit of water, cream, or half/half when reheating). What brand of stevia do you use? (I think the various brands may measure differently.) Also, any other noncarby things one could use instead of syrup? I suppose DaVinci Vanilla, for example, doesn't have as much sweetening power as the zero-carb base. SignatureJean B. >What brand of stevia do you use? (I think the various brands may >measure differently.) Both the stevia and inulin are NOW Foods brand. I mix one bottle of each together in a rubbermaid container. >Also, any other noncarby things one could use instead of syrup? The "syrup" is the zero carb liquid splenda (I guess they can't call it that?) available at locarber.com. >I suppose DaVinci Vanilla, for example, >doesn't have as much sweetening power as the zero-carb base. I haven't tried the DaVinci yet, but I would guess it's not as sweet. > >What brand of stevia do you use? (I think the various brands may > >measure differently.) > > > Both the stevia and inulin are NOW Foods brand. I mix one bottle of > each together in a rubbermaid container. I think I can get both of these at Whole Foods. I know they carry that brand anyway. > >Also, any other noncarby things one could use instead of syrup? > > > The "syrup" is the zero carb liquid splenda (I guess they can't call > it that?) available at locarber.com. I guess it was the syrup at Nature's Flavors that was discontinued and not that one, right? > >I suppose DaVinci Vanilla, for example, > >doesn't have as much sweetening power as the zero-carb base. > > > I haven't tried the DaVinci yet, but I would guess it's not as sweet. That's my feeling too. SignatureJean B. >> Both the stevia and inulin are NOW Foods brand. I mix one bottle of >> each together in a rubbermaid container. > >I think I can get both of these at Whole Foods. I know they carry >that brand anyway. There is a store locator at their web site (http://www.nowfoods.com) that is very handy. I have a local natural food store order it for me. >I guess it was the syrup at Nature's Flavors that was discontinued >and not that one, right? I've never used the Nature's Flavors products, so I'm not sure about this. > >> Both the stevia and inulin are NOW Foods brand. I mix one bottle of > >> each together in a rubbermaid container. [quoted text clipped - 5 lines] > that is very handy. I have a local natural food store order it for > me. [snip] Thanks. Turns out I was confusing NOW and NU, although I thought I had seen the NOW locally. SignatureJean B. Welcome back! I recognize your name from a while back. The new products are a mixed blessing. They make it easy to keep carbs low while adding a whole lot more calories to the daily diet. This is great for people with blood sugar problems. BUT, if you're someone, like me, needs to eat at a pretty low calorie level, these additional low carb calories can be all it takes to stop weight loss cold or start putting pounds back on. Plus a lot of the low carb foods are full of lab-created food additives the affects of which we really don't know enough about to be sure they're really good for us. like sugar alcohols, polydextrose etc. I find it disturbing that they come from the same huge corn processing companies like Archer Daniels Midland who told us that Fructose (as in high fructose corn syrup) was better for people with diabetes than table sugar. It turns out that this was a dangerous misrepresentation of the facts. These new corn-based additives haven't been around long enough for it to be clear what they do in the body so it may be a decade until the truth comes out (as it was for fructose, which, it turns out, doesn't register on the blood sugar meter only because it goes directly to the liver where it is turned into damaging (and fat building) triglycerides.) -- 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 > For a variety of reasons (mostly involving living with a non-LCer) > I've been off lowcarb for longer than I care to think. I finally gave [quoted text clipped - 6 lines] > > Atalanta Pendragonne |
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