Low-carb diets support thread

murphydog999

Been looking more into lard and these are 2 interesting links,
http://www.rodale.com/research-feed/healthy-cooking-oil

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/feb/15/consider-lard.

Unfortunately most of the recipes I'm finding are for pies and pastries, which isn't really the point; would 'the lardies' :rotfl: agree that it is more of a frying/oil substitute?

Also, for those that are still fat phobic, this is from the renowned Marks Daily Apple http://www.marksdailyapple.com/high-fat-diet-healthy-safe/#more-29604

Possibly more for Edwardia to add to her collection, but anyone else who is, or wants to be, well-read in this subject, http://www.amazon.co.uk/The-Art-Science-Carbohydrate-Living/dp/0983490708/ref=sr_1_1?ie=UTF8&qid=1339604527&sr=8-1 written by 2 doctors, the reviews for this - and on the .com site - speak for themselves.

sistercas

just in from work and been so busy not had time to check the thread

day 3 and still doing ok , although i have noticed i was wanting more in the way of sweet stuff, not succumbed though

B: 3 eggs scrambled in butter 2 slices haloumi
lunch: cherry toms, cucumber, cheese, chicken breast, natural yoghurt
S: tiny bit of trail mix
HM burger and veggies in butter , more greek yoghurt

havent planned tomorrow, as its my day off will sort tomorrow but i'm out of eggs for breakfast :eek:

hope everyone is doing ok xx

Mercy

bluenose1 wrote: »

Looks like a really good programme starting on BBC2 Thursday 9pm which seems to blame sugar for the obesity crisis. Listened to a review on Radio 5 yesterday and they all said it was very good. As a low carber may be worth watching
The Men Who Made us Fat
http://www.bbc.co.uk/mediacentre/proginfo/2012/24/Men-Who-Made-Us-Fat.html

Yep, I'll be watching. Put off an admirer till the weekend for that one

Mx

Mercy

Hiya :wave:

Thanks to Sheila and Edwardia for asking after me. I'm fine but was quite rough Sun - Tues so just read. Feeling much better now

Sheila - about the not smoking. I'm still on the e-cigs but did try a puff of a regular one on Sat nite. Bleaugh! :eek: NO interest in doing THAT orrible thing again :rotfl:

Which is good

Mx

Mercy

As I am feeling tip top I decided to try the sauerkraut. It is yummy Some of the cabbage is getting that 'see through' effect so it's working well. It's been just over 3 weeks since I started it.

It tastes vinegary and not salty at all. Interesting as all that's in there is cabbage, onion, carrot and salt I think it may be a kind of majik :rotfl:

So glad that I'm not getting any mold etc and that things seem to be doing what they should.

Been reading up on fermented foods and their action in the gut. Basically they help repopulate it with good bacteria. From what I've read, there can be many thousands more good cfu's (colony forming units) in a small amount of sauerkraut than are available in capsule form. So :money: :rotfl:

This is good. Also read that if you haven't had much fermented food you may get a 'healing crisis' as the good bacteria overwhelm the bad ones. As the bad ones die they give up their toxins. This could make you feel ill for a day or so, apparently.

As I've had my kimchi over the last few weeks and I have been living low carb for a long time I do not feel at risk. Still, I stopped at half the bowl I'd removed and put the rest in the fridge for tomorrow.

Do hope I don't feel it in a bad way, but if I do get a reaction it's all to the good. Shows it's working :rotfl:

Really wanted to eat it all though - very moreish.

Wish me well, I'll keep you informed :rotfl:

Mx

Mercy

OK, it's all or nothing with me, I know :rotfl:

Been thinking about the scotch egg situation.

Wana make a really good batch as I do like them. To this end, please post any tips.

Thinking

Hard boiled eggs. LOL

Pork mince - do you add an egg for binding and would bread crumbs help? Also suggestions on seasoning please.

Outer coatings - which? And do you roll the meaty eggs in beaten egg first?

And I believe oven baking works best, times and temps?

I've been making flax bread with some ground sesame seeds in there too. Wondering if that would do for mixing in with meat (if necessary) and / or for the coating?

Any help and ideas gratefully appreciated. :beer:

Mx

Edwardia

Internet playing up :mad: engineer coming out Friday. If it lets me will edit and add more

Approved Foods first and probably last delivery today. Huge box, no subs, well packaged, dog now has plenty to eat and husband chocolate buttons, J20, chewing gum and Jaffa cakes ! Got some Halen Mon salt, Spanish white asparagus, pimento-stuffed olives, recycled loo rolls, Dettol anti-bacterial soap, nothing really exciting.

The scientists and money.. pharma companies want a particular result, if yours doesn't show that then you won't get more $$$ for research. Dr Robert Atkins MD prolly as vilified as Professor John Yudkin methinks. Low carb = Atkins = faddy dangerous diet in the minds of general populace. Doesn't seem to matter how many studies show otherwise (even unintentionally !).

Labrador climbed upstairs while on phone to VirginMedia, now too scared to go down ..big prob !

Mercy gets for being brave beyond the call of duty eating sauerkraut and giving up smoking xxx

Er that book could be in the floor pile, daska recommended it to me. Reading is getting a little out of hand here..

Scotch eggs.. there's a Heston Blumenthal for Waitrose video on You Tube, Mercy xx

murphydog999

Mercy wrote: »

OK, it's all or nothing with me, I know :rotfl:

Been thinking about the scotch egg situation.

Wana make a really good batch as I do like them. To this end, please post any tips.

Thinking

Hard boiled eggs. LOL

Pork mince - do you add an egg for binding and would bread crumbs help? Also suggestions on seasoning please.

Outer coatings - which? And do you roll the meaty eggs in beaten egg first?

And I believe oven baking works best, times and temps?

I've been making flax bread with some ground sesame seeds in there too. Wondering if that would do for mixing in with meat (if necessary) and / or for the coating?

Any help and ideas gratefully appreciated. :beer:

Mx

Hard boiled eggs is a good start The last ones I made - I wanted to do snacky ones so I did quails eggs - I coated in flax (no egg first). I just cut open some of my farm shop sausages and used those, baked in the oven for about 20 mins @180. (Obviously hens eggs ones will take longer.) They were yummy but a bit fiddly being smaller.

If you've got a favourite sausage - with or without flavourings - you could use those, or add pretty much anything to the meat. I've seen, and tried, 'scrumpy' ones with apple and sage, and 'blackies' with added black pudding. They were a meal all by themselves.

Just wondering if ground almonds would work as coating.........?

murphydog999

Edwardia wrote: »

Labrador climbed upstairs while on phone to VirginMedia, now too scared to go down ..big prob !

If he hasn't had his tea yet, you'll be alright!

Mercy

murphydog999 wrote: »

Hard boiled eggs is a good start The last ones I made - I wanted to do snacky ones so I did quails eggs - I coated in flax (no egg first). I just cut open some of my farm shop sausages and used those, baked in the oven for about 20 mins @180. (Obviously hens eggs ones will take longer.) They were yummy but a bit fiddly being smaller.

If you've got a favourite sausage - with or without flavourings - you could use those, or add pretty much anything to the meat. I've seen, and tried, 'scrumpy' ones with apple and sage, and 'blackies' with added black pudding. They were a meal all by themselves.

Just wondering if ground almonds would work as coating.........?

How long does one hard boil quails eggs for?

Never had them but do fancy some

Think I read that someone tried almond flour but it wasn't the best? May have been dreaming :rotfl:

Mx