http://www.livinlowcarbdiscussion.com/ Wed, 10 Mar 2010 19:55:41 +0000 MyBB http://www.livinlowcarbdiscussion.com/showthread.php?tid=4427 Wed, 10 Mar 2010 09:33:50 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4427
26.2 miles at an average 10:00 pace with NO CARBS and no carb-loading the day before. And no carb-replacement feast afterwards. I passed the Gu station, the banana station, the sorbet station, and dozens of struggling runners in the last miles. Such a great feeling! All marathons are hard at the end. I just happened to choose the brand of "hard" that doesn't include addiction, inflammation, glycation and a host of other health problems.

I feel like I just joined a teensy little club. It's open to all runners but they don't even believe it's possible. Well, look out running world, because no one can explain away what I did last weekend. No one can take this from me.

During the marathon expo, one of the speakers was a dietician who started her talk with a giant picture of the Food Pyramid. On and on she went, giving one piece of bad advice after another. I finally got up and left the room, thinking "I no longer belong to you, carb world. And tomorrow I'm going to prove it."

The next time someone tells you that you "just have to" eat carbs for cardio, or running, or whatever exercise you do, please remember me. And the next time you hear about a study where runners were compared to some population and shown to have some kind of health risk, remember they are eating carbs like there is no tomorrow. No one can study runners who don't poison their bodies with carbs all day long because there are just too few of us to get a statistically valid sample.

Thank you, Jimmy, for all the information and encouragement I've received from your site. Sometimes it was just a link in someone's post that led to another link and another -- ending at last with some story or data that gave me the confidence to skip that pre-marathon pasta party, or to order the Lamb Sirloin instead of fettucini after the race. My legs are recovering faster than ever before (having run many marathons on carbs), probably because they are getting such great nutrition and no inflammatory sugars.

Onward!! ]]>
26.2 miles at an average 10:00 pace with NO CARBS and no carb-loading the day before. And no carb-replacement feast afterwards. I passed the Gu station, the banana station, the sorbet station, and dozens of struggling runners in the last miles. Such a great feeling! All marathons are hard at the end. I just happened to choose the brand of "hard" that doesn't include addiction, inflammation, glycation and a host of other health problems.

I feel like I just joined a teensy little club. It's open to all runners but they don't even believe it's possible. Well, look out running world, because no one can explain away what I did last weekend. No one can take this from me.

During the marathon expo, one of the speakers was a dietician who started her talk with a giant picture of the Food Pyramid. On and on she went, giving one piece of bad advice after another. I finally got up and left the room, thinking "I no longer belong to you, carb world. And tomorrow I'm going to prove it."

The next time someone tells you that you "just have to" eat carbs for cardio, or running, or whatever exercise you do, please remember me. And the next time you hear about a study where runners were compared to some population and shown to have some kind of health risk, remember they are eating carbs like there is no tomorrow. No one can study runners who don't poison their bodies with carbs all day long because there are just too few of us to get a statistically valid sample.

Thank you, Jimmy, for all the information and encouragement I've received from your site. Sometimes it was just a link in someone's post that led to another link and another -- ending at last with some story or data that gave me the confidence to skip that pre-marathon pasta party, or to order the Lamb Sirloin instead of fettucini after the race. My legs are recovering faster than ever before (having run many marathons on carbs), probably because they are getting such great nutrition and no inflammatory sugars.

Onward!! ]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4426 Wed, 10 Mar 2010 06:53:58 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4426
Stevita Flavors CHOCOLATE Flavored Liquid Stevia, 1.35oz

Apparently they have several flavors.]]>
Stevita Flavors CHOCOLATE Flavored Liquid Stevia, 1.35oz

Apparently they have several flavors.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4425 Tue, 09 Mar 2010 18:52:42 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4425 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4424 Tue, 09 Mar 2010 17:50:01 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4424 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4423 Tue, 09 Mar 2010 15:16:37 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4423
So... do you eat kale? And if so, how do you prepare it?]]>
So... do you eat kale? And if so, how do you prepare it?]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4421 Tue, 09 Mar 2010 12:01:35 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4421 --Shy

For those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting nutritional studies.

1. The Japanese eat very little fat
and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat
and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine
and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine
and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beer and eat lots of sausages and fats
and suffer fewer heart attacks than Americans.

CONCLUSION:

Eat and drink what you like.
Speaking English is apparently what kills you.]]> --Shy

For those of you who watch what you eat, here's the final word on nutrition and health. It's a relief to know the truth after all those conflicting nutritional studies.

1. The Japanese eat very little fat
and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat
and suffer fewer heart attacks than Americans.

3. The Chinese drink very little red wine
and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine
and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beer and eat lots of sausages and fats
and suffer fewer heart attacks than Americans.

CONCLUSION:

Eat and drink what you like.
Speaking English is apparently what kills you.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4420 Tue, 09 Mar 2010 09:57:45 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4420
Truvia is only OKAY as far as I'm concerned. I had a coupon for Purevia, which is essentially the same product, but to me, it tastes a lot more like real sugar and doesn't require 4 million packets to sweeten iced tea.

I bought 240 packets on Amazon.com before I left and we've all been using it. It's a little cheaper than Truvia and as I said, I personally like it a lot more.

I did a lot of shopping around and Amazon still seems to be the place to buy these sweeteners in bulk, the price is far lower than the grocery store or any other online source I could find.

I did buy Just Like Sugar, but so far, I've done no tests with it except to try it on a finger. It was sticky...they're probably not kidding when they say it has the same physical properties as sugar, but we'll see. It sure didn't taste like sugar out of the package, we'll see how it performs in baked goods, which was my main reason for buying it in the first place. It's ridiculously expensive, though, so it had better be fabulous. It's too expensive to use in beverages, imho, though.

I even bought the brown sugar version, but so far I haven't decided what I'm going to use that with, maybe making blondies or something.]]>
Truvia is only OKAY as far as I'm concerned. I had a coupon for Purevia, which is essentially the same product, but to me, it tastes a lot more like real sugar and doesn't require 4 million packets to sweeten iced tea.

I bought 240 packets on Amazon.com before I left and we've all been using it. It's a little cheaper than Truvia and as I said, I personally like it a lot more.

I did a lot of shopping around and Amazon still seems to be the place to buy these sweeteners in bulk, the price is far lower than the grocery store or any other online source I could find.

I did buy Just Like Sugar, but so far, I've done no tests with it except to try it on a finger. It was sticky...they're probably not kidding when they say it has the same physical properties as sugar, but we'll see. It sure didn't taste like sugar out of the package, we'll see how it performs in baked goods, which was my main reason for buying it in the first place. It's ridiculously expensive, though, so it had better be fabulous. It's too expensive to use in beverages, imho, though.

I even bought the brown sugar version, but so far I haven't decided what I'm going to use that with, maybe making blondies or something.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4419 Tue, 09 Mar 2010 09:10:57 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4419 I accidentally stumbled upon this website and think it's great! I just discovered low carb eating and have been on Atkins induction for 3 weeks. I had no trouble sticking to it. It's now time to add 5 more NCs of veggies and move to Phase I. My problem is that I'm really sick of veggies! I like veggies, but I find it hard to incorporate that much into my diet. Is there a plan out there where I don't have to eat so many veggies? Some people have suggested I go back to the original Atkins '72 diet. I'd love to know what has worked for some of you. I'm in the process of reading some of the books out there that will help explain the whole low carb science a little better. So many of you are inspiring with your impressive weight loss! Thanks, and I look forward to reading more on this site!]]> I accidentally stumbled upon this website and think it's great! I just discovered low carb eating and have been on Atkins induction for 3 weeks. I had no trouble sticking to it. It's now time to add 5 more NCs of veggies and move to Phase I. My problem is that I'm really sick of veggies! I like veggies, but I find it hard to incorporate that much into my diet. Is there a plan out there where I don't have to eat so many veggies? Some people have suggested I go back to the original Atkins '72 diet. I'd love to know what has worked for some of you. I'm in the process of reading some of the books out there that will help explain the whole low carb science a little better. So many of you are inspiring with your impressive weight loss! Thanks, and I look forward to reading more on this site!]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4418 Tue, 09 Mar 2010 08:44:46 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4418 ]]> ]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4417 Tue, 09 Mar 2010 05:53:38 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4417 ]]> ]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4416 Tue, 09 Mar 2010 04:42:50 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4416 http://www.sciencedaily.com/releases/201...173319.htm

Minor Variations in One Gene May Be Associated With Endurance Running
--------------------------------------------------------------------------
A few minor variations in one gene may make a difference in athletic endurance, according to a new study from Physiological Genomics.

The study found that elite endurance athletes were more likely to have variations of the NRF2 gene than elite sprinters. Non-elite endurance athletes were also more likely to have the genetic variations compared to sprinters, although the difference was not as pronounced........

......The researchers investigated the NRF2 gene because previous studies have shown that it may play a role in endurance performance because it:

* helps produce new mitochondria, a key cellular structure that produces energy

* reduces the harmful effects of oxidation and inflammation, which increase during exercise

"These findings suggest that harboring this specific genotype might increase the probability of being an endurance athlete," said one of the authors.....

.....The study found that two variations in the NRF2 gene (specifically, the NRF2 A allele and the NRF2 C/T genotype) occurred more often in endurance athletes than in sprinters. "Eighty percent of the elite-level endurance athletes were carrying the A allele of the NRF2 A/C single nucleotide protein, compared to only 46% of the elite-level sprinters," Nir. Eynon said. The study also found that the combined NRF2 AA+ NRF2 C/T genotype was more frequent in endurance athletes than in the sprinters group and the control group.

"So," concludes Eynon, "some of us are truly born to run."
--------------------------------------------------------------------------


I run. I always have. I run for my health, but more than that I run because it's who I am.

My endurance was slowly grinding down through my 40s and 50s, even in my limited workouts. At about 58 and 59 I discovered my multiple protein and sugar intolerance, and began a modified low-carb diet. Now at 61 I have more running endurance than I ever possessed before.

Yes, my diet fixed some digestive problems, along with some autoimmune problems. But it's making me process oxygen far better.

I had always marveled at the seemingly super-human endurance of athletes like Lance Armstrong. They're capable of riding bikes for days at 35 mph. I could never even consider performing at that level. Now we may be looking at the difference .......genetically enhanced mitochondria.

I'm coming to suspect that added cellular respiration is simply making my mitochondria healthier and more numerous. I wonder what other human attributes are directly rooted in mitochondrial performance?
..]]> http://www.sciencedaily.com/releases/201...173319.htm

Minor Variations in One Gene May Be Associated With Endurance Running
--------------------------------------------------------------------------
A few minor variations in one gene may make a difference in athletic endurance, according to a new study from Physiological Genomics.

The study found that elite endurance athletes were more likely to have variations of the NRF2 gene than elite sprinters. Non-elite endurance athletes were also more likely to have the genetic variations compared to sprinters, although the difference was not as pronounced........

......The researchers investigated the NRF2 gene because previous studies have shown that it may play a role in endurance performance because it:

* helps produce new mitochondria, a key cellular structure that produces energy

* reduces the harmful effects of oxidation and inflammation, which increase during exercise

"These findings suggest that harboring this specific genotype might increase the probability of being an endurance athlete," said one of the authors.....

.....The study found that two variations in the NRF2 gene (specifically, the NRF2 A allele and the NRF2 C/T genotype) occurred more often in endurance athletes than in sprinters. "Eighty percent of the elite-level endurance athletes were carrying the A allele of the NRF2 A/C single nucleotide protein, compared to only 46% of the elite-level sprinters," Nir. Eynon said. The study also found that the combined NRF2 AA+ NRF2 C/T genotype was more frequent in endurance athletes than in the sprinters group and the control group.

"So," concludes Eynon, "some of us are truly born to run."
--------------------------------------------------------------------------


I run. I always have. I run for my health, but more than that I run because it's who I am.

My endurance was slowly grinding down through my 40s and 50s, even in my limited workouts. At about 58 and 59 I discovered my multiple protein and sugar intolerance, and began a modified low-carb diet. Now at 61 I have more running endurance than I ever possessed before.

Yes, my diet fixed some digestive problems, along with some autoimmune problems. But it's making me process oxygen far better.

I had always marveled at the seemingly super-human endurance of athletes like Lance Armstrong. They're capable of riding bikes for days at 35 mph. I could never even consider performing at that level. Now we may be looking at the difference .......genetically enhanced mitochondria.

I'm coming to suspect that added cellular respiration is simply making my mitochondria healthier and more numerous. I wonder what other human attributes are directly rooted in mitochondrial performance?
..]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4415 Mon, 08 Mar 2010 21:10:31 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4415
I googled the possible connection between LC and stones. There is a lot of conflicting info on the subject. I should add I'm on a strong diuretic for another condition, and I think I drink enough water to compensate.

Anyone have personal stories about stones? I'd love to hear them!

Thank you everyone!]]>
I googled the possible connection between LC and stones. There is a lot of conflicting info on the subject. I should add I'm on a strong diuretic for another condition, and I think I drink enough water to compensate.

Anyone have personal stories about stones? I'd love to hear them!

Thank you everyone!]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4414 Mon, 08 Mar 2010 13:59:01 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4414 http://www.telegraph.co.uk/earth/wildlif...lmets.html]]> http://www.telegraph.co.uk/earth/wildlif...lmets.html]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4412 Sun, 07 Mar 2010 16:28:33 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4412
I may be new here but I am always checking out Jimmys vids on Youtube and reading what you all on here are talking about.

My question is this...

Healthy Express breads.I purchased a few loafs last week.They claim 1 net carb per slice.So of course I was thrilled.But today I read that it is actually 3.5 net carbs per slice.That the label isnt accurate.Anyone know anything about this? True or false? The bread is fantastic and will be bummed if the net is actually higher than what they claim.

Heres a link to the nutritional info...sure does say 1 net carb on the label.

http://www.vivalowcarb.com/ZoomImage.asp...5c045f4368

Any input would be greatly appreciated.]]>
I may be new here but I am always checking out Jimmys vids on Youtube and reading what you all on here are talking about.

My question is this...

Healthy Express breads.I purchased a few loafs last week.They claim 1 net carb per slice.So of course I was thrilled.But today I read that it is actually 3.5 net carbs per slice.That the label isnt accurate.Anyone know anything about this? True or false? The bread is fantastic and will be bummed if the net is actually higher than what they claim.

Heres a link to the nutritional info...sure does say 1 net carb on the label.

http://www.vivalowcarb.com/ZoomImage.asp...5c045f4368

Any input would be greatly appreciated.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4411 Sun, 07 Mar 2010 10:45:04 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4411
I've been ridiculously busy since starting my preparations for the move to Mexico (Manzanillo) back in January, sorry I've been away so long!

I went through a couple of very stressful months, but I'm down here for good now, with only a couple more short trips back up north being necessary in the next few months to get my beloved Pepper and to move my belongings, which will have to wait until I have a permanent address and someone willing to make the 1,000 mile drive with me, as I can't find a plane coming within 300 miles of here with a pressurized cargo cabin from Houston, so Pep has to go by ground. Frozen suffocated dog is not on my agenda

My ex has been his usual passive-agressive self, but except for a moderate slip for a week or so in early Feb, I've been sticking with my WOE and the results are beginning to show. I'm down 7 kilos from my weight at the time of the surgery in November when my lap band was removed. I was whining a bit about the slow weight loss but my doctor reminded me that stress plays a huge factor in weight loss and I should be happy that I've lost anything, but at least I'm down 2 pants sizes and well on my way to being back in my size 8's again.

What's been really miraculous is how my in-laws down here have been getting along on their regimens, which they're calling "la dieta guera" (the blonde diet, lol). My BIL, who was suffering from gout, high triglycerides and cholesterol is now a svelte 34 waist at 52 yo and looks 40. He has amazing energy & still rides his bike all over. SIL is down a lot, though she hasn't weighed, she was about a size 16 and had severe knee problems. She is now about a size 10 and plays competition volleyball twice a week aside from jazzercise and has no knee pain at all.

My 29 yo nephew, the chef, is down from a 46 waist to 38 and my 13 yo nephew, the baby, is down from a 42 to a 38, that despite a rough start with a tendency to cheat a lot. We had a long talk about that a couple of weeks ago and he realized that cheating was only hurting him and the guilt feelings were worse. We talked about making choices and planning for free days and that seemed to help a lot. He had been drinking lactose-free milk, and we think that's the main reason his weight loss has been slow. I suggested that the milk go away and changed him to an occasional SMALL glass of whipping cream mixed with water and that seems to be helping.

With the 13 yo, we're running up against an enormous appetite and daily tempations at school, but he's been getting much better. We've been concerned because he eats huge quantities of anything put in front of him, so we've been trying to monitor his calorie intake and not giving him as many of our low-carb tortillas, etc.

What is surprising down here is the ready availability of softdrinks sweetened with Splenda as opposed to what can be found in the US. Also, a company called Señor Cactus is making a big splash in the market with their tortillas and tostadas made from cactus (nopales), which are only 1.7 net carbs per piece..a huge difference from the corn tortillas that are used down here. Even the schools are beginning to serve them and that's huge. The Mexican government is on a big push against obesity and they seem to be much more accepting of LC than most of the US.

We've had a couple of other 'converts' to LC since I came down 9 days ago for the last time. My other SIL finally started her new WOE and lost 5 kilos the first week, which is amazing! She was so thrilled that she's begun to convince her diabetic mother to start and we have high hopes for Doña Mari (SIL's Mom), hopefully she will be leaving the tortillas, bolillos and beans behind for a healthier WOE and be able to better control her blood sugar.

Since flour tortillas aren't eaten here, there is another company that's come out with a lc tortilla, not as low as the cactus ones, but still a respectable 4.5 net g of carb per tortilla and those are working well for things like quesadillas and enchiladas, the nopal tortillas are too fragile to be manipulated and sauced without falling apart.


We've been in heaven, eating enchiladas Colimenses (they're sweet enchiladas made with ground beef, sometimes pork, onion, a bit of carrot, diced almonds and dressed in a 'sweet' chile sauce made from guajillo and ancho chiles, but without the typical onion and garlic, which makes them taste sweet without adding any sweeteners. The typical enchilada generally also has raisins and plaintains, but we've left that out with no loss of great taste. Of course, these are an occasional treat because 2-3 enchiladas do have about 20 carbs, but none of us are following a super LC program. I'll sometimes have a quesadilla for supper, just one, with Oaxaca cheese and chorizo (the soft, friable kind), along with a salad and I'm good. I'm not a huge eater anyway. We are deliberately limiting our intake of tortillas, though, as they can add up quickly.

The tostadas, at 1.7 neg carbs are a much better option, we've been making ceviche and guacamole and serving them on the tostadas, which are HUGE, so one is enough along with the other side dishes served at dinner (dinner is eaten at 2 pm). Every day here features some version of nopales (I despise them, so everyone else eats those). We go through about 4 tomatoes, half a head of lettuce and an onion doused with lime juice and a bit of salt, as well as avocado or guac and generally another vegetable.

We go through about 4-5 large bags of chicharron (pork skins) per week...maybe more, as they're used for dipping everything.

Walmart has had breakfast sausage (unheard of here) as well as the Johnsonville Italian sausage, and I literally smuggled in some Parmesan and Gruyere cheeses. I made a casserole with the Italian sausage, a good homemade spaghetti sauce and parmesan cheese. I thought the sauce was too runny, so I crushed up about 2 cups of chicharron and put it in with the sausage and it was delish! Everyone loved it. The pork skins in that sort of sauce are almost indistinguishable and it made a very hearty, filling meal with only 4 sausages for 5 people...not bad.

This is getting too long and boring, I'm sure, so I'll post more later, but wanted to say that I've missed everyone and am looking forward to catching up.

I shoud have a permanent place to live sometime after Easter when this resort town finally clears out, right now rents are insane and housing is scarce, so I'm staying with my inlaws. I'll be spending a month at the beach with a friend and then hopefully by mid April I'll finally have a place I can afford on my own.

Cheers and happy LC'ing to all!]]>
I've been ridiculously busy since starting my preparations for the move to Mexico (Manzanillo) back in January, sorry I've been away so long!

I went through a couple of very stressful months, but I'm down here for good now, with only a couple more short trips back up north being necessary in the next few months to get my beloved Pepper and to move my belongings, which will have to wait until I have a permanent address and someone willing to make the 1,000 mile drive with me, as I can't find a plane coming within 300 miles of here with a pressurized cargo cabin from Houston, so Pep has to go by ground. Frozen suffocated dog is not on my agenda

My ex has been his usual passive-agressive self, but except for a moderate slip for a week or so in early Feb, I've been sticking with my WOE and the results are beginning to show. I'm down 7 kilos from my weight at the time of the surgery in November when my lap band was removed. I was whining a bit about the slow weight loss but my doctor reminded me that stress plays a huge factor in weight loss and I should be happy that I've lost anything, but at least I'm down 2 pants sizes and well on my way to being back in my size 8's again.

What's been really miraculous is how my in-laws down here have been getting along on their regimens, which they're calling "la dieta guera" (the blonde diet, lol). My BIL, who was suffering from gout, high triglycerides and cholesterol is now a svelte 34 waist at 52 yo and looks 40. He has amazing energy & still rides his bike all over. SIL is down a lot, though she hasn't weighed, she was about a size 16 and had severe knee problems. She is now about a size 10 and plays competition volleyball twice a week aside from jazzercise and has no knee pain at all.

My 29 yo nephew, the chef, is down from a 46 waist to 38 and my 13 yo nephew, the baby, is down from a 42 to a 38, that despite a rough start with a tendency to cheat a lot. We had a long talk about that a couple of weeks ago and he realized that cheating was only hurting him and the guilt feelings were worse. We talked about making choices and planning for free days and that seemed to help a lot. He had been drinking lactose-free milk, and we think that's the main reason his weight loss has been slow. I suggested that the milk go away and changed him to an occasional SMALL glass of whipping cream mixed with water and that seems to be helping.

With the 13 yo, we're running up against an enormous appetite and daily tempations at school, but he's been getting much better. We've been concerned because he eats huge quantities of anything put in front of him, so we've been trying to monitor his calorie intake and not giving him as many of our low-carb tortillas, etc.

What is surprising down here is the ready availability of softdrinks sweetened with Splenda as opposed to what can be found in the US. Also, a company called Señor Cactus is making a big splash in the market with their tortillas and tostadas made from cactus (nopales), which are only 1.7 net carbs per piece..a huge difference from the corn tortillas that are used down here. Even the schools are beginning to serve them and that's huge. The Mexican government is on a big push against obesity and they seem to be much more accepting of LC than most of the US.

We've had a couple of other 'converts' to LC since I came down 9 days ago for the last time. My other SIL finally started her new WOE and lost 5 kilos the first week, which is amazing! She was so thrilled that she's begun to convince her diabetic mother to start and we have high hopes for Doña Mari (SIL's Mom), hopefully she will be leaving the tortillas, bolillos and beans behind for a healthier WOE and be able to better control her blood sugar.

Since flour tortillas aren't eaten here, there is another company that's come out with a lc tortilla, not as low as the cactus ones, but still a respectable 4.5 net g of carb per tortilla and those are working well for things like quesadillas and enchiladas, the nopal tortillas are too fragile to be manipulated and sauced without falling apart.


We've been in heaven, eating enchiladas Colimenses (they're sweet enchiladas made with ground beef, sometimes pork, onion, a bit of carrot, diced almonds and dressed in a 'sweet' chile sauce made from guajillo and ancho chiles, but without the typical onion and garlic, which makes them taste sweet without adding any sweeteners. The typical enchilada generally also has raisins and plaintains, but we've left that out with no loss of great taste. Of course, these are an occasional treat because 2-3 enchiladas do have about 20 carbs, but none of us are following a super LC program. I'll sometimes have a quesadilla for supper, just one, with Oaxaca cheese and chorizo (the soft, friable kind), along with a salad and I'm good. I'm not a huge eater anyway. We are deliberately limiting our intake of tortillas, though, as they can add up quickly.

The tostadas, at 1.7 neg carbs are a much better option, we've been making ceviche and guacamole and serving them on the tostadas, which are HUGE, so one is enough along with the other side dishes served at dinner (dinner is eaten at 2 pm). Every day here features some version of nopales (I despise them, so everyone else eats those). We go through about 4 tomatoes, half a head of lettuce and an onion doused with lime juice and a bit of salt, as well as avocado or guac and generally another vegetable.

We go through about 4-5 large bags of chicharron (pork skins) per week...maybe more, as they're used for dipping everything.

Walmart has had breakfast sausage (unheard of here) as well as the Johnsonville Italian sausage, and I literally smuggled in some Parmesan and Gruyere cheeses. I made a casserole with the Italian sausage, a good homemade spaghetti sauce and parmesan cheese. I thought the sauce was too runny, so I crushed up about 2 cups of chicharron and put it in with the sausage and it was delish! Everyone loved it. The pork skins in that sort of sauce are almost indistinguishable and it made a very hearty, filling meal with only 4 sausages for 5 people...not bad.

This is getting too long and boring, I'm sure, so I'll post more later, but wanted to say that I've missed everyone and am looking forward to catching up.

I shoud have a permanent place to live sometime after Easter when this resort town finally clears out, right now rents are insane and housing is scarce, so I'm staying with my inlaws. I'll be spending a month at the beach with a friend and then hopefully by mid April I'll finally have a place I can afford on my own.

Cheers and happy LC'ing to all!]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4410 Sat, 06 Mar 2010 11:39:03 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4410
Would it be possible to get a sticky thread in the recipe/foods section for recipe reviews? I would love to be able to find them quickly and easily.

Just wondering.

Thanks,
Dawna]]>
Would it be possible to get a sticky thread in the recipe/foods section for recipe reviews? I would love to be able to find them quickly and easily.

Just wondering.

Thanks,
Dawna]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4409 Sat, 06 Mar 2010 11:26:22 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4409
I remember my thermodynamics studies in engineering school. While we did tend to get swamped by steam tables and the like, it was a good grounding in theory. There are, in fact, two laws of thermodynamics as Dr. Feinman says. The second says no energy conversion can occur with out losing some of the energy involved -- exactly why a perpetual motion machine is not possible. In equations of thermodynamics this conversion loss is labeled "entropy". Curiously entropy also shows up in information theory as randomness (measured in shannons). A similar term shows up in economics where "depreciation" is necessary to balance income and cash flow.

So, as we set about running the engines of industry and economics the total quantity of entropy, information, and depreciation in the universe just keeps growing and growing. Makes me wonder what the measure of entropy is in our digestive processes. If we get by that one, we can take on "enthalpy" - another useful term bridging the worlds of thermodynamics and chemistry.]]>
I remember my thermodynamics studies in engineering school. While we did tend to get swamped by steam tables and the like, it was a good grounding in theory. There are, in fact, two laws of thermodynamics as Dr. Feinman says. The second says no energy conversion can occur with out losing some of the energy involved -- exactly why a perpetual motion machine is not possible. In equations of thermodynamics this conversion loss is labeled "entropy". Curiously entropy also shows up in information theory as randomness (measured in shannons). A similar term shows up in economics where "depreciation" is necessary to balance income and cash flow.

So, as we set about running the engines of industry and economics the total quantity of entropy, information, and depreciation in the universe just keeps growing and growing. Makes me wonder what the measure of entropy is in our digestive processes. If we get by that one, we can take on "enthalpy" - another useful term bridging the worlds of thermodynamics and chemistry.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4408 Sat, 06 Mar 2010 07:57:22 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4408
This is all I heard.

Does anyone one else have anything more on this study? Sounds interesting and would certainly save us all a lot of time and money buying all the different diet books and trying them out.]]>
This is all I heard.

Does anyone one else have anything more on this study? Sounds interesting and would certainly save us all a lot of time and money buying all the different diet books and trying them out.]]> http://www.livinlowcarbdiscussion.com/showthread.php?tid=4407 Fri, 05 Mar 2010 21:01:02 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4407 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4406 Fri, 05 Mar 2010 17:09:57 -0600 http://www.livinlowcarbdiscussion.com/showthread.php?tid=4406
There are two schools of thought on this. One says to eat a very high saturated fat ketogenic diet in order to reduce inflammation.

The other one says that until inflammation is reduced/eliminated, eat a low carb, moderate fat, low sat fat diet to reduce inflammation.

I use coconut oil for cooking my proteins and veggies.

I love butter, but it doesn't love me back. (casein intolerant.) I'm not crazy about ghee. I'm fine with olive oil for drizzling. I've been using heavy cream in my one-a-day cup of coffee, and eating high-fat cheese.

I've gone through most of the posts on Heart Scan blog and Cooling Inflammation blog and a lot of other websites. Dr. Davis used to be against sat fat, but now it appears he changed his mind. But he doesn't mention coconut oil!

Cooling Inflammation blog says to limit sat fat until inflammation goes away.

PaNu basically says that anyone who is overweight has inflammation and if the metabolism is slow (mine is nonexistent) they should do an 80% fat diet.

Poor old Dr. Weil is still pushing soy products, carbs, and canola oil on his anti-inflammation diet.

So here's my question: Does anyone have any good info on this or firsthand experience? Should I cut out the coconut oil until the numbers get better? Should I use more olive oil instead? Should I eat more fat than I am already eating? (about 60%)

My doctor is concerned about heart disease. My EKG was fine, but I am having some minor symptoms (shortness of breath, palpitations, tightness in chest upon minor exertion.) My HDL is good. My Vitamin D is ridiculously low.

I will be having a a cardio stress test soon.

Doc told me to eat low carb, take COQ10, Fish Oil, and Vitamin D3. And I'm taking a couple of other supplements, like magnesium, Vitamin C and an herbal anti-inflammatory mix.

But it's the fat that has me a little bit perplexed. Any advice or suggestions are greatly appreciated. Thanks!

PS I hope I haven't already asked this question here. I belong to two different low carb forums and sometimes I get them mixed up. Forgive me if this is a repeat. ]]>
There are two schools of thought on this. One says to eat a very high saturated fat ketogenic diet in order to reduce inflammation.

The other one says that until inflammation is reduced/eliminated, eat a low carb, moderate fat, low sat fat diet to reduce inflammation.

I use coconut oil for cooking my proteins and veggies.

I love butter, but it doesn't love me back. (casein intolerant.) I'm not crazy about ghee. I'm fine with olive oil for drizzling. I've been using heavy cream in my one-a-day cup of coffee, and eating high-fat cheese.

I've gone through most of the posts on Heart Scan blog and Cooling Inflammation blog and a lot of other websites. Dr. Davis used to be against sat fat, but now it appears he changed his mind. But he doesn't mention coconut oil!

Cooling Inflammation blog says to limit sat fat until inflammation goes away.

PaNu basically says that anyone who is overweight has inflammation and if the metabolism is slow (mine is nonexistent) they should do an 80% fat diet.

Poor old Dr. Weil is still pushing soy products, carbs, and canola oil on his anti-inflammation diet.

So here's my question: Does anyone have any good info on this or firsthand experience? Should I cut out the coconut oil until the numbers get better? Should I use more olive oil instead? Should I eat more fat than I am already eating? (about 60%)

My doctor is concerned about heart disease. My EKG was fine, but I am having some minor symptoms (shortness of breath, palpitations, tightness in chest upon minor exertion.) My HDL is good. My Vitamin D is ridiculously low.

I will be having a a cardio stress test soon.

Doc told me to eat low carb, take COQ10, Fish Oil, and Vitamin D3. And I'm taking a couple of other supplements, like magnesium, Vitamin C and an herbal anti-inflammatory mix.

But it's the fat that has me a little bit perplexed. Any advice or suggestions are greatly appreciated. Thanks!

PS I hope I haven't already asked this question here. I belong to two different low carb forums and sometimes I get them mixed up. Forgive me if this is a repeat. ]]>