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Weight Loss Forum / Low Carb / March 2004

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Soy

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Mary - 25 Mar 2004 22:17 GMT
I know that it is a staple on many Low Carb diets.  And I am aware that it
isn't an option while I'm on induction.  But my question is, how do you deal
with the taste?  When I tried the soy drinks as well as soy flour to make
anything, it tasted so horrid I had to throw it out.  Have any of you who
have the same view of the taste of soy found any better tasting alternatives
that can be used on a low carb diet?

Mary
Ignoramus20562 - 25 Mar 2004 22:24 GMT
if youdo not like it, do not eat it.

i

> I know that it is a staple on many Low Carb diets.  And I am aware that it
> isn't an option while I'm on induction.  But my question is, how do you deal
[quoted text clipped - 4 lines]
>
> Mary
carla - 26 Mar 2004 05:28 GMT
> if youdo not like it, do not eat it.

That's just what I was going to say.  Mary, why force yourself to eat foods
made with soy if you don't enjoy them?

carla
whats going on? - 25 Mar 2004 22:27 GMT
try a whey protien powder, you can get many with zero > low carbs and they
taste a LOT better than the soy ones.  The only problem is if you have a
lactose problem many often have digestive issues with the whey.

There are even many sweetened with splenda and not aspertame, look for
those!  Whey gourmet is by far the best tasting that i've seen thus far, I
believe it has 2 carbs/shake depending on the flavour.  If you want to add
some texture to it mix it with ice in the blender.

good luck!

> I know that it is a staple on many Low Carb diets.  And I am aware that it
> isn't an option while I'm on induction.  But my question is, how do you deal
[quoted text clipped - 4 lines]
>
> Mary
Cindy - 26 Mar 2004 13:11 GMT
this is the whey i use
http://www.smartbodynutrition.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=
SBN&Product_Code=NXT4


It mixes well in water , sweetened with stevia not bad tasting at all but i
add a lil davincis syrup and its a real treat. the above place is the
absolute cheapest place i have found for it. i was paying 12 bucks for a
container less then a pound locally. I would try to find a smaller bottle
though to try it first.

> try a whey protien powder, you can get many with zero > low carbs and they
> taste a LOT better than the soy ones.  The only problem is if you have a
[quoted text clipped - 17 lines]
> >
> > Mary
jpatti - 27 Mar 2004 15:20 GMT
> this is the whey i use
> http://www.smartbodynutrition.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=
SBN&Product_Code=NXT4

[quoted text clipped - 4 lines]
> container less then a pound locally. I would try to find a smaller bottle
> though to try it first.

I was just following up your link cause I am extremely cheap and
promising the lowest cost makes me happy.  ;)

The stuff you buys goes for $5.79/lb which is pretty good.  I've been
buying a milk isolate that goes for $5.99/lb - which is more
expensive, but it's a different product.  The whey stuff where I buy
mine (which is what you're buying - a whey based powder) is only
$4.25/lb though - so you might want to check it out.  Their whey-based
powder looks comparable to yours, but a lot cheaper.

Here's a list of all the plain, unflavored, unsweetened protein
powders from the place I buy from:
http://proteinfactory.com/store/default.php?cPath=22_28&osCsid=f82c6e6fe06594adb
fcb1bb307b03ba1


If that link ends up being cookie-specific, just go to
http//proteinfactory.com and click on "individual powders" and then on
"proteins" to get to the same place.

I personally prefer the milk isolate as it's got fewer carbs and
slightly higher protein, so it seems to me to be worth the slightly
higher price.  It's basicaly both whey and casein proteins.  I tend to
mix my shakes with some heavy cream and coffee/cocoa/sweetener, or
powdered sugar-free pudding, or sugar-free jello or Davinci syrup or a
few strawberries or some vanilla or almond extract... so I figure I
add in the carbs, flavorings and sweetener myself so prefer the powder
to be *just* protein so I have more versatility.  It's pretty yummy.
Bland by itself, which means it works well in a lot of different
recipes, and is really yummy made into a shake with whatever you like.
I find it an easy way to up my protein level without over-doing my fat
and thus calories and can control carbs by deciding what to add.

But... for thsoe not enamored of unflavored, unsweetened powders - you
can also add flavors and sweeteners to any of their powders for a
custom-blend if you don't feel like buying the plain stuff.  They have
a wide range of choices in flavors and sweeteners (including stevia),
so you can do whatever you like with your order if you don't like the
unflavored, unsweetened stuff.

For those who don't like the soy stuff, but have issues with milk
intolerances, they have a couple egg-based powders too.  And of
course, they have the cheapo soy stuff for anyone who likes that
stuff.  And a lot of weird ones too... in case someone has been dying
for a colostrum or bovine-serum protein powder (though I can't imagine
*why*).

I found these guys a few years back when Bronson quit carrying their
unsweetened, unflavored milk and egg protein which I'd been ordering
for years.   Bronson has been moving from being a really good, solid
supplement company into being rather hype and fad-based and their
product line of *useful* products has been shrinking badly as their
catalog gets stupider.  Apparently, their business has been invaded by
pointy-haired types.

Anyway, these protein factory guys had a simpler, less-hype-filled web
site back when I found them, but they still have good products at
cheap prices now in spite of a really ugly and stupid site upgrade.
Apparently, only their marketing department has been infested with
pointy-haired people - the products are still solid - and cheap.
Customer service has always been OK too.
DJ Delorie - 25 Mar 2004 22:37 GMT
> I know that it is a staple on many Low Carb diets.

Er, no?  Too much soy can effect your estrogen levels.  It's better to
either avoid it or at least make it a small portion of your protein
input.  IMHO meat and dairy are better sources of protein.
Lexin - 25 Mar 2004 23:10 GMT
>I know that it is a staple on many Low Carb diets.  
>But my question is, how do you deal
>with the taste?  

I don't eat it, it's as simple as that.  Revolting stuff.

--
Lexin
(300/223/182) (5'7)
LC since 9 June 2003
Jenny - 26 Mar 2004 01:10 GMT
I've been low carbing for 4 1/2 years now.  I avoid soy because it really
messes up my hormones.

Eat meat, cheese, nuts, vegetables and make your own low carb baked treats
with whey protein powder and you need never eat anything with soy, ever.
Most of the so-called "low carb" foods that contain a lot of soy are also
full of various hidden carbs like sugar alcohols and glycerine which can
derail your diet so you aren't missing anything by avoiding them

-- 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

> I know that it is a staple on many Low Carb diets.  And I am aware that it
> isn't an option while I'm on induction.  But my question is, how do you deal
[quoted text clipped - 4 lines]
>
> Mary
marbuckle - 26 Mar 2004 20:55 GMT
Ya, everything tastes like tofu, I did try soy flour in a few recipes

Someone said instead of soy flour, substitute  soy protein powder, you'll
notice
on low carb stuff you buy often the first ingredient listed is "soy protein
concentrate"

good luck, Gracie
> I know that it is a staple on many Low Carb diets.  And I am aware that it
> isn't an option while I'm on induction.  But my question is, how do you deal
[quoted text clipped - 4 lines]
>
> Mary
wossoyi - 27 Mar 2004 01:30 GMT
> Ya, everything tastes like tofu, I did try soy flour in a few recipes
>
[quoted text clipped - 13 lines]
> >
> > Mary

You people are nuts!  Soy is soo incredible versatile to cook with.  I
buy them in pods as snacks, add salt and they're not too bad if you
keep portions down and add as a side dish to sushi or cucumber-filled
sashimi.

There's also miso soup! (fermented soy), and soy protein isolate
shakes, and tofu with your favorite marinate.  You have to shop
around, but you can find it with virtually no carbs and it is YUMMY!!

-i
Xray658 - 27 Mar 2004 05:12 GMT
<<  I
buy them in pods as snacks, add salt >><BR><BR>

A Japanese restaurant near here serves soy pods as an appetizer.  They serve
them steamed and you peel the pod open and eat the bean, while you sip your
nice sake and chit chat.   You eat them like peanuts, well, maybe boiled
peanuts. (Boiled peanuts are great, BTW).

I recently bought frozen edamame (soy beans).  You can get edamame in pods or
without pods.  I like 'em without the pods, since freezing the pods makes them
squishy.  Just drop a handful in a little salted water for about 3 minutes,
drain.  They have a nice flavor.
Debbie Cusick - 27 Mar 2004 05:22 GMT
> I know that it is a staple on many Low Carb diets.  And I am aware that it
> isn't an option while I'm on induction.  But my question is, how do you deal
> with the taste?  When I tried the soy drinks as well as soy flour to make
> anything, it tasted so horrid I had to throw it out.

I think soy is nasty, and since soy can seriously depress thyroid function,
and I have borderline low thyroid anyway, I deal with the issue by avoiding
soy at all costs!

Debbie
 
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