Low-carb diets support thread

randm

pink_princess wrote: »

I've never heard of it.

Do you not mean whey protein?

If so, £9.99 at H&B.

no, not whey!

randm

the recipes use both wheat gluten and the wheat protein isolate, i have been doing research on the problems with soya and really don't want to be using soya isolate protein as well as soya flour.

kafkathecat

I have read as much as I can about soya and even went to a talk at the Royal Society of Chemistry about it. People have been eating it for at least 5,000 years and the people of Okinawa who are famous for longevity eat the most. That counts for me more than any number of unnatural animal experiments.
That said, it is not good to be too reliant on one food and if you are hypothyroid soya does make it worse.
I make Rose Elliot's bread recipe which doesn't need wheat protein powder. It is easy to make and quite tasty.

Skymist

kafkathecat wrote: »

People have been eating it for at least 5,000 years and the people of Okinawa who are famous for longevity eat the most.

They...the Okinawans and others who eat lots of soya products...consume their soya NOT as soya milk, flour, TVP etc., but in forms such as tofu, which although processed, has been used for fermenting soya beans by generations of people.

There really is no evidence of highly processed Westernized soya products resulting in good health and longevity!!

From what I have read, these type of products contain an excess of estrogen-like chemicals .......(Phytoestrogens https://en.wikipedia.org/wiki/Phytoestrogens )...NOT a good thing for many people.!!

Don't get me wrong....once upon a time, back in the day, when TVP was first found in health food shops, I ate a lot it But, now I know better....so, I don't/wouldn't eat any of the modern Westernized forms of it now available!!

S

kafkathecat

Skymist, tofu is not fermented it is simply coagulated soya milk and is the most popular form of soya in Okinawa along with miso which is fermented. In China soya milk is the most consumed form of soya and in Korea it is tempeh which is fermented. All are delicious and have been eaten there by humans for thousands of years. If it is good enough for tehm it is good enough for me.

kafkathecat

Just to add if you have a good Chinese supermarket near you they often sell edamame beans, tempeh, tinned 'mock duck', braised tofu, and shirataki noodles for less than in your local health shop.

randm

kafkathecat wrote: »

I have read as much as I can about soya and even went to a talk at the Royal Society of Chemistry about it. People have been eating it for at least 5,000 years and the people of Okinawa who are famous for longevity eat the most. That counts for me more than any number of unnatural animal experiments.
That said, it is not good to be too reliant on one food and if you are hypothyroid soya does make it worse.
I make Rose Elliot's bread recipe which doesn't need wheat protein powder. It is easy to make and quite tasty.

thats the recipe i have and it calls for soya protein isolate powder, which after reading the 2 web links in the back of her book has made me not want to have the stuff. because its more concentrated it has a lot more of the hormone in it.thats why when i read a recipe containing wheat protein, to me that is a lot closer to what bread should be than soya.

randm

i am still getting stuff prepared for low carbing, and one thing i would love is a cheese flan recipe(just the filling if needed i have some pastry alternatives). Does anyone remember the cheese flan at school dinners - well i find that quiche doesn't match up to it.
secondly, i don't mind eating more fat, but i don't want too much saturated fat , so for those of you making biscuits etc, are there any of you that use a lower sat fat than 100 % butter that you could recommend, I have used flora original before now and things went rubbery!

SHEILA54

Here is a recipe for the filling for school cheese flan

100mls Whole milk
3 Eggs
100g mature cheddar
½ onion diced (optional)
Salt
Pepper

Beat the eggs and milk until the egg is mixed well.
Place the cheese (and onion) in to the bottom of the dish, pour over the egg mixture.
Place in the oven for approximately 30 minutes, until the egg mixture is set and is golden brown.

You can bake this without the pastry case or use a low carb pastry recipe

Dukan diet is low carb but also lower fat. Look on their website or ask Mercy as she has been following Dukan

randm

SHEILA54 wrote: »

Here is a recipe for the filling for school cheese flan

100mls Whole milk
3 Eggs
100g mature cheddar
½ onion diced (optional)
Salt
Pepper

Beat the eggs and milk until the egg is mixed well.
Place the cheese (and onion) in to the bottom of the dish, pour over the egg mixture.
Place in the oven for approximately 30 minutes, until the egg mixture is set and is golden brown.

You can bake this without the pastry case or use a low carb pastry recipe

Dukan diet is low carb but also lower fat. Look on their website or ask Mercy as she has been following Dukan

thanks sheila, i keep hoping i will find a school cook one day to ask for the correct recipe and also a biscuit recipe - do you remember the biscuits we used to get with the free milk.I was at school from mid 70's to 80's and the cheese flan was always fluffy and cheesy unlike quiche which seems to be solid and eggy!