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Weight Loss Forum / Low Carb / January 2004Food Reviews
The first and most exciting is Carb Control Yogurt by Dannon. South Beach includes fruit flavored yogurt in phase 2 and I like yogurt so I thought this would be good. However, I cringe at the sugars included. Carb Control comes in 4oz - 6packs, sweetened with Splenda. I had not seen it until yesterday. Tried the strawberries & cream this morning and it was good. Stats: 60 cal, 3g fat, 3g carbs, 5g protein. It will be a good addition to my mornings. Available in Strawberries & Cream, Peaches & Cream, Raspberries & Cream and Vanilla Cream. Next, for Christmas I got Dana Carpenders 500 low carb recipe book. My hubby says the other day how can chocolate chip cookies be low carb (they are pictured on the front). Rather than tell him all of the "different" ingredients, I bought everything and made them. I chopped up sugar free Hershey's dark chocolate miniatures for the chocolate chunks and followed the recipe. The cookies are... different. Light, and have an after-taste. Do you ever get use to Splenda? I guess I am glad they are not fabulous because then I would be gorging myself on low carb cookies and still not breaking the habits. I will probably take them into work and let the non low carb'er feast unknowingly. Otherwise, I have to say if you don't have a low carb cookbook, get one. Alleviating the boredom of eating the same things every day is my secret to success this time. For instance, yesterday I had a cheese omelet, topped with chili and cheese. Who would have thought. Strange looks from the family, but it was yummy.  SignatureMelisa 203/171.5/140 http://www.users.qwest.net/~ztimm/blog/ My wife and I use the book Atkins for life ..It has 6 months of menu plans with detailed carb counts . Each meal can be modified for 45,65,85 0r 105 carbs a day. Hehehe and we just throw in a baked potatoe for our non LC son :P Doing the diet this way insures variety and portions on the 45 carbs a day keep me below 1200 calories a day without getting hungry. I must thank my wife tho ...she is 5'9" 135 pounds and does all the preperation for me . Peter 300/280/250 for phase 1 Since Jan 12,2004 ...thats right 2 weeks !!!! If you weigh 280 pounds you should be eating more than 1200 calories. The general weightloss guideline is to eat 8 to 10 times your body weight in calories. Eight times is 2240! IMHO, you are in for a rude awakening after the "honeymoon" period is over for staring this WOE. At 1200 calories you will most likely become very bored with your eating choices and will be tempted to stray. Your wife eating 1200 calories at 135 pounds is fine. As always - YMMV. -- Peggy 306/227.5/180 6' - 38 yrs January 13, 2003 http://photos.yahoo.com/spear1888 > My wife and I use the book Atkins for life ..It has 6 months of menu plans > with detailed carb counts . Each meal can be modified for 45,65,85 0r 105 [quoted text clipped - 7 lines] > 300/280/250 for phase 1 > Since Jan 12,2004 ...thats right 2 weeks !!!! Has anyone seen this product in Houston, Texas yet and exactly where? Judy Has anyone seen this product in the Houston area yet and where? Judy > Has anyone seen this product in the Houston area yet and where? > > Judy Hi Judy I don't live in Texas just general yogurt info. I am just starting to find low carb yogurt here in AZ. I have only seen Hood's brand at Sam's Club (4 grams of carbs). I have seen Dannon's brand in serveral stores but it is a smaller size (like 4oz and I think 3 grams of carbs). Also I have found Blue Bunny brand which is 6 oz and has 5 grams of carbs. The ingredients are: Ultrafiltered skim milk, flavor base (vanilla and creme flavor with other natural flavors, food starch-modified, citric acid, Sucralose, potassium sorbate as perservative, Annatto for color, yello 5) cream whey, protein concentrate, gelatin, vitamin A palmitate, vitamin D3, cultures. I am confused, isn't all unsweetened yogurt low carb yogurt? i >> Has anyone seen this product in the Houston area yet and where? >> [quoted text clipped - 12 lines] > sorbate as perservative, Annatto for color, yello 5) cream whey, protein > concentrate, gelatin, vitamin A palmitate, vitamin D3, cultures. >Hi Judy ><snip> [quoted text clipped - 5 lines] >sorbate as perservative, Annatto for color, yello 5) cream whey, protein >concentrate, gelatin, vitamin A palmitate, vitamin D3, cultures. Or, you may wish to consider making your own. No modified food starch, etc.! It's easy.........here is a repost of mine from a while back in misc.consumers.frugal-living: One of the things my mother taught me when I was about twelve years of age was how to make yogurt (like they did in the old country). I am so thankful that she taught me how to do this simply: without machines, thermometers, oven, additives (except for the culture), etc. For the cost of the milk itself, I can eat nutritiously and frugally. Anyway, here's how I make it today. (I use full fat whole milk for health reasons) YOGURT, homemade Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at the point where it is rising up in the pot-maybe 10-12 min depending upon your stove), pour into a big corningware type of pot, wait approx. 30-33 min depending on if it is summer or winter....(test if it is ready by when you put your pinky finger in, it is not so hot that you can't stand it, but not too cool either...as hot as it can be before you can't stand having your finger in it, there is a good amount of leeway of temperature where it will work).... At that point you add anywhere between 1/2 to 1 cup of starter from the last time. If you don't have any, get unflavored PLAIN active culture yogurt from the store. Put the lid on the pot, and wrap in a couple of blankets or coats, wait about 3 hours. I lay out the afghans on the table, then fold them up and over the pot and throw a coat over the top. In apporx. 3 hours it should have set. (if not, just let it set there longer). Put in fridge overnight. some clear liquid rises to top....you can toss the clear liquid, or mix it in with the rest of the yogurt, or just drink it......i love to drink this part....i think it's healthy for me. Since I stopped eating sugar and starches, my tastebuds have changed to the extent that the real natural foods seem to taste just fine without additional sweetness. YMMV, of course. PoohBear >>Hi Judy >><snip> [quoted text clipped - 49 lines] > > PoohBear While this method is great, they sell plain yogurt in grocery stores, at least in ours. A very low carb product. i >While this method is great, they sell plain yogurt in grocery stores, >at least in ours. A very low carb product. > >i Yes, they sell plain yogurt in our grocery store here also. I like the Columbo brand the most, and Dannon when Columbo is not available. Homemade also does have a distinctly different (IMO) taste than store bought.....you may have to acquire a taste for it if you decide to go that route. I personally love the savings I realize from making the homemade.......When I purchase it in my grocery store, it is much more expensive. I also remember another poster some time ago had indicated that he had called either a manufacturer or dairy expert (or someone) and the thought was that homemade appears to have less carbs than the store bought....something about the commercial process rendering more carbs, but I can't remember the specifics. The store bought is perfectly fine for low carb eating. These are just some additional thoughts for consideration. PoohBear >>While this method is great, they sell plain yogurt in grocery stores, >>at least in ours. A very low carb product. [quoted text clipped - 21 lines] > some additional thoughts for consideration. > PoohBear I like homemade stuff too, but the store one is a bit more stable in the fridge. They add gums to it or some such things. I did make yogurt for a while, as a byproduct of us making farmers cheese for our son, and basically it is a hassle that is worth it for some ppl and not worth it for others. i >I like homemade stuff too, but the store one is a bit more stable in >the fridge. They add gums to it or some such things. I did make yogurt [quoted text clipped - 3 lines] > >i I have thought about making cheese from this yogurt but never actually tried it. (I just buy the gallon of milk from CostCo and make two big bowls of yogurt, lasts the two of us about two+ weeks) You are saying that you made cheese and then used the by-product from it to make yogurt. That is interesting. I am wondering how you made the farmers cheese, what is the byproduct and how did you make yogurt from it? PoohBear >>I like homemade stuff too, but the store one is a bit more stable in >>the fridge. They add gums to it or some such things. I did make yogurt [quoted text clipped - 12 lines] > the farmers cheese, what is the byproduct and how did you make yogurt > from it? The way it works is, I first make yogurt (with some sour milk culture, does not matter much which one, not necessarily yogurt. Could be buttermilk, acidophilus, Russian kefir etc). Then I heat up part of that stuff to the boiling point and keep it at that point for a bit of time, then strain on cheesecloth. The part that I don't heat up, is simply yogurt. The liquid that I strain -- whey -- we used as a base to boil with leftovers to give to our chickens. We have 2 egg laying hens, they lay 2 eggs per day. Recycling at its best. i >The way it works is, I first make yogurt (with some sour milk culture, >does not matter much which one, not necessarily yogurt. Could be [quoted text clipped - 10 lines] > >i Cool. Nice information. Thanks for taking the time to post it. Yes, it does sound like recycling at its best! My hat's (or should I say Honey Pot) off to you : ) PoohBear >The cookies are... different. Light, and have an after-taste. Do >you ever get use to Splenda? >Melisa I have never gotten used to the taste of Splenda. I haven't gotten around to cooking with sugar alcohols, so I just do without. Yvonne |
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