Low-carb diets support thread

Edwardia

Jenni Murray of BBC Radio Four lost five stone on the Dukan Diet last year. I read today that she's put it all back on :eek:

Seems once target weight had been reached she went out and ate all the carbs she loved and hadn't eaten.

I'm not saying I'm perfect cos wave a packet of cracked pepper Kettle Chips in front of me and you'd think you'd encountered Jaws but for me it's a lifestyle change not a diet and I think that's where Jenni Murray went wrong.

Very sad for her to lose five stone then put it on

mazzers

Low GI didn't help me either, still had high BG and didn't lose any weight despite being strict for over a month.. lost heart then.

Mojisola

muddlemess1 wrote: »

Firstly I would like to apologise if I am in the wrong place or you are unable to help me but I have spent the last two hours searching for a Low GI support thread and the only thing I can find is you....I know you're Low Carb but wasnt sure if you could either point me in the right direction or could I please join for some support? even if it is until I find something else???

I wait with anticipation and hope that I can be guided or accepted!!

Unless you've got your heart set on low GI, join us low carbers for a spell, see the benefits and then you can try re-introducing low GI carbs into your diet and see whether you can cope with them.

Mercy

muddlemess1 wrote: »

Firstly I would like to apologise if I am in the wrong place or you are unable to help me but I have spent the last two hours searching for a Low GI support thread and the only thing I can find is you....I know you're Low Carb but wasnt sure if you could either point me in the right direction or could I please join for some support? even if it is until I find something else???

I wait with anticipation and hope that I can be guided or accepted!!

Many thanks in advance MM xx :A

Hi hunni!

Have to agree with Edwardia on this one. I couldn't have put it better myself.

Saying that, if you do want to get an idea of what low carbing is about in one easy page of reading I recommend Dr Dahlqvist's method as an introduction. There is a link to it on page one of this thread.

Many folk use different plans. Each are different and if you decide to do one it is recommended you get the book and follow it.

Here we talk about all those things and share what we have in common and good ideas and recipes.

There's a link to a good recipe list :A also on page one.

However, on further reading and info you may find our ways not quite your scene. This is fine, always remember you are welcome if you embrace low carb at any point. :beer:

Much love

Mx

bossymoo

Hi to muddlemess

I agree, might be a good idea to start a group unless you fancy trying low carb for a while?

But either way, you are very welcome, we are a nice bunch and share lots of information!

Well, I have updated my sig. I'm very nearly half way through. So very pleased. But, in true bossy style, I am bored already. I've done a few weeks back on Dukan but am missing salami of all things, so, as I predicted, I'm going back on Atkins for a couple of weeks. So I've bought some cream, ditched the milk and yoghurt and tomatoes and got the butter out again.
I suspect this will be two or three weeks before I'm missing my oatbran porridge and will switch back again. Hmm.

Have logged my food on my Atkins app, and so far had 14g

Anyway, happy Sunday.

Mercy

Hi all!

Having an adventure in fermenting part2. Last time I made a kimchi
http://www.maangchi.com/recipe/kkakdugi as recipe but less than the recommended amounts.:rotfl:

This time I'm using the basic recipe but instead of Mooli (didn't go on market) it'll be napa cabbage (chinese leaves), onions, leek, spring onions and carrot.

Not having a julienner type thing - I looked in Asda and couldn't find one so bought a garlic press instead. (That's how I get most kitchen gadgets - by accident:rotfl:) I'm going to use my spud peeler to make thin runners of carrot.

Also having a go at sauerkraut. Got crock, got plate, got weights. Now i just need to thinly chop 5lb of cabbage :eek: and we're off! :j

The napa has reduced with salt to 1/2 it's original volume, looking good! Will likely be much less crunchy and be different taste due to different veg. Using a clip top lunch container and food grade plastic bag to prevent air contamination.

I'm making both as the napa kimchi will be fermenting in 3 days, sauerkraut will likely take 2-3 weeks ish before it's ready for the fridge... kitchen seems to be averaging 12 - 20'C. I have heard that sauerkraut can smell like farts when fermenting :eek::rotfl: but as i seem to have happened on a proper croc with guttered top but no lid, I can create an airtight seal by putting water in the gutter and using a (happily right sized) plate i found in the cupboard. This hopefully means I'll just get the fartiness when I take the lid off, rather than all the time

Fermented foods are supposedly good for gut health due to the probiotic tendencies produced. Both my experiments will be low carb in moderate quantities, like good coleslaw is.

Will let you know how it goes

MMMMm x

Edwardia

Finely chopping 5lbs of cabbage.. Mercy you deserve a medal already !! Let us know how it goes, quite fancy the idea of making sauerkraut..

bossymoo - I've never done an actual diet to low carb. Seems to me the key things are just cutting out carbs and increasing fat.

OH just back from Lidl and out of all of the hams they do, the only one he could find without nitrates is Parma ham !!

Mercy

Edwardia wrote: »

Finely chopping 5lbs of cabbage.. Mercy you deserve a medal already !!

Will have 1 arm like Popeye's! :rotfl:

What's the betting there'll be thicker slices towards the end?

Although if I do get tempted to cheat and put lumps in I will say out loud - 'you're jaded, girl! Have a gin then do it properly' :rotfl:

Mx

Mercy

Edwardia wrote: »

Question.. so basically a Chinese cabbage is a Napa cabbage (like that name better) is it a pointed head cabbage as well ?? No. The napa is the chinese leaves, it's often with the lettuces. Although pointy cabbage would likely work as well but taste er, more pointy?

Supermarkets re-naming stuff irritates me..examples spring onions and salad onions are same thing. Banana shallots and echantillon shallots ditto. Red onion is straightforward but brown onion or white onion for the same onion ?? I've seen romano peppers called romero peppers and sweet red peppers too.

On maangchi website (Korean) spring onions are called green onions. It's ok there though as there are pictures

There was 1 or 2 sauerkraut recipes which used 1 green and 1 red cabbage, results were really bright pink May do this next time.

Bet fermenting any red pepper would add a nice sweetness to a kimchi type thing, mind. Whatever they call 'em!

Have to agree. In paints you can call Magnolia 'country cream' and get twice the sales :rotfl:

Will let you know how it goes

MX

sistercas

muddlemess1 wrote: »

Firstly I would like to apologise if I am in the wrong place or you are unable to help me but I have spent the last two hours searching for a Low GI support thread and the only thing I can find is you....I know you're Low Carb but wasnt sure if you could either point me in the right direction or could I please join for some support? even if it is until I find something else???

I wait with anticipation and hope that I can be guided or accepted!!

Many thanks in advance MM xx :A

consider yourself accepted like the others have said , do have a look at low carb there are some good links on the 1st page, it does differ from conventional diets , but its the healthiest way to lose weight and keep it off .

Mercy wrote: »

Hi all!



Not having a julienner type thing - I looked in Asda and couldn't find one so bought a garlic press instead.

:rotfl::rotfl:
my julienner thing was from [EMAIL="lakel@nd"]lakel@nd[/EMAIL] £2.99 and apart from julienning my finger the 1st time i used it its works really well

mazzer :wave: