Low-Carb eaters!

[thekitchenangel]

I recently started a low-carb way of eating and I feel better and look better than ever! I have lost 16 lbs. since January and my cheeks are rosey, my eyes are clearer and my hair is even thicker and silkier! My husband and I have developed tons of great low-carb recipes that are scrumptously delicious that we can't wait until the next time we make it again! I would like to ask the people at Cooking Light if they would do a feature on "low-carb" cooking and post the many great recipes for people that are interested in trying them. I believe this falls into Cooking Lights beliefs of good, healthy eating! Do you agree?

[emilycat]

I must be honest and say that I disagree entirely. In addition, I think that since CL did run a blurb on some of the pitfalls of low-carb eating, it's pretty unlikely that they would run a section on its pluses (of which there are very few).

The primary reason that low-carb diets work is because they're inherently low in calories -- but if you're exercising as much as you should be, it's highly unlikely that you can fuel your body properly on such a diet. There's a reason that athletes tend to weigh more heavily on carbs -- they're the body's most accessible form of energy. Not to mention that in cutting out whole grains, you're denying your body loads of fiber, as well as countless nutrients.

Whole grains (which can include pastas, breads and flour, as well) should be the foundation of a healthy diet -- they're some of the most versatile, inexpensive and nutritious foods the earth provides -- I don't even want to think about the repercussions such a diet would have on the types of foods I prepare. No more barley risotto, quinoa or oatmeal! http://www.cookinglight.com/bbs/eek.gif I think I'd go into withdrawal.




[This message has been edited by emilycat (edited 03-25-2001).]

[JJ40]

Just wanted to add my 2 cents...

I know a lot of people have had great success on low-carb/no-carb diets. And as emilycat says, it's mostly because such diets are low in calories.
Personally, I have no desire to severely restrict my carbs. It would take a lot of the joy out of eating, and I just cannot imagine eating that way for the rest of my life.

That said, I think what I've taken away from the low-carb diet craze is to make better carb choices. I try to go for whole-grain breads and pastas and eat reasonable portions. To me, that's a better way to handle it than never eating bread again.

I doubt CL would do an article on this, although maybe they could do one on choosing "better" carbs.

Julie http://www.cookinglight.com/bbs/smile.gif

[LGBurns]

While I agree with a lot of what Emily said, I do think that our culture puts far too much weight on both simple carbs (such as pastas and breads) and meat proteins over those ingredients that really should make up the staples of a healthy diet: complex carbohydrates. This includes whole grains (which, unless you are eating whole wheat pasta do not include pasta), beans, fruits and vegetables. Meat, simple carbs (including sugar) and fats should be the "condiment" of our diet (and the more poly and mono unsaturated fats over saturated fats the better). I know that most people on this board have heard all these things millions of times before but I think that when people talk about high carb vs. low carb diets they really are both off the track. High complex carb diets are the healthiest (and usually the lowest in fat). Okay, I now will stumble off my soapbox.

[lindrusso]

I agree Emily!! Well-put.

I would also add that most fad diets, low-carb diets being the latest, are often shown in the end to be faulty, if not downright harmful. It would not be in Cooking Light's best interests to start showcasing fad diets but to stick to the most accepted guidelines of healthy eating - a low-fat, well-rounded diet that includes lots of fruits and veggies. I think that CL has made it clear that this is their philosophy from the recipes they offer and through the nutritional guidelines they print in their magazine. They should leave the low-carb recipes up to those who believe in and follow those dietary guidelines.

[emilycat]

Just in case I was misunderstood, I was of course referring to whole grains/complex carbs when I emphasized the need for them in ones diet. Pastas, breads and flour can certainly be part of that type of diet if they are stone-ground or whole wheat varieties.

[LGBurns]

Emily, I knew that that's what you meant but felt like I wanted to clarify it for others. You are always posting some of the healthiest food suggestions on the board! http://www.cookinglight.com/bbs/smile.gif

[Grace]

I agree with everything you all have written. We have been eating only whole grains for many years already, and we have only whole wheat pasta (every shape and variety, including lasagna noodles) in our pantry, as well as whole brown rice, whole wheat breads/crackers, barley, quinoa, etc.

We do eat a few simple carbs here and there (regular sugar in desserts, regular white flour in most desserts, crusty french bread, and I do have one loaf of white bread in the freezer for the occasional piece of french toast or when a recipe calls for fresh breadcrumbs), but they're not staples.

What I wanted to add to this discussion, though, is I have wondered why CL almost always showcases simple carbs? They never talk about whole wheat pasta, or feature dishes using whole wheat pasta. Neither do they call for whole wheat pitas for sandwiches, whole wheat couscous, etc.

They do offer an occasional whole grain recipe (like the Flaxseed bread or a barley dish or that fruit crisp recently that used whole wheat flour in the topping). But shouldn't it be the other way around? Shouldn't they be featuring whole grains for the most part? Maybe it's just that Americans on the whole aren't ready to give up their simple carbs, and CL might lose readership if they went too heavy on the whole grains? I don't know. Any thoughts? CL, any particular reason?

Why not offer it as an option - i.e., when the recipe calls for pasta, put in whole wheat as optional, and then in the nutritional information, give the numbers for the different ingredients. Maybe if people saw how much more fiber they'd get they'd be more tempted to try it? Just tossing ideas around in my head...


[This message has been edited by Grace (edited 03-25-2001).]

[Karen M]

kitchenangel,

congratulations on your weight loss!

[emilycat]

Oops, sorry LGBurns http://www.cookinglight.com/bbs/redface.gif

I suppose I just had to make sure I didn't sound like an imbecile... http://www.cookinglight.com/bbs/smile.gif

[funnybone]

WTG, thekithcenangel. Sometimes its all in the interpretation. Low carbs does not mean "no carbs". I try not to eat white bread, and limit my pasta to once a week. I prefer whole grain breads. I also eat a lot of vegetables.

It could be that when someone says they are on a low carb diet, they actually mean "lower" carb because they used to eat way too much. We all have different body types and metabolisms. What works for one person, does not for another.

[KValley]

Finally, as the hype over high-protein, low carb diets begins to subside, the message that carbohydrates are not created equally is getting out.

Carbos with a high-glycemic index, such as baking potatoes, white bread, sugar, even fruits like pineapple with a high sugar content, release glucose rapidly into your bloodtream, signaling your pancreas to pump out insulin. This is that sugar rush we feel- the sugar rush that is followed by the sugar crash; and net result is that we are left feeling hungry and unsatisfied, so we eat again. Hence, weight gain with high carbo diets (or rather, weight loss at the beginning of a low carb diet).

Foods with a low glycemic index- whole grain breads, brown, long grain rice, foods high in fiber- release this same glucose slowly and steadily, which leaves us feeling sated, energized, and therefore unlikely to overeat.


Research on Low carb, high protein diets how shown that, among many negative consequences including high cholesterol levels and increased likelihood for heart disease, these diets are not that sustainable (imagine giving up bread and rice forever- I can't!!).

Again, it's the type of carb you eat! So, set aside that bagel and glass of orange juice and eat a slice of whole wheat bread with a TBL of natural peanut butter, and enjoy a orange.

There's an excellent article on "good" fats in this month's CL that really complements this discussion.

[Saralee]

I felt like I had to respond to this, too. I'm a senior in college studying dietetics (going to be a registered dietician.) In all of the nutrition classes that I've had, we have discussed various diet fads and how destructive and misleading they can be. Low-carbohydrate diets fall into this category. If the diet doesn't contain carbohydrates, the calories must be coming from another source, which is primarily fats and protein. Fats and protein simply won't cut the cheese, so to speak, in terms of providing enough energy, especially for exercise. http://www.cookinglight.com/bbs/smile.gif

One thing I have learned through all of this is that the body cannot distinguish between calories. A calorie is a calorie, whether or not it is from an apple or a doughnut. If a person takes in more calories than they burn, over time they will gain weight. Of course, we all know that some foods are more "nutrient-rich" than others, like whole grains and veggies. And that generally speaking low-fat foods are much healthier than fat-laden meals. But I think it's really important to keep nutrition balanced. And low-carbohydrate diets are not nutritionally sound.

[KValley]

Amen Saralee.

A heartbreak about the Fighting Illini! My DH and I just moved back to the Northwest from CU last summer (worked at UIUC). Believe it or not, we do miss the cornfields!

Best wishes in your future profession.

[LGBurns]

I soooo agree with you Grace! I have thought that too. In fact, I'm going over to the enormous "what we want to see in CL" thread (there are over 100 posts now, zoinks!) and add your suggestion!

[emilycat]

You know, Grace, that's a really good point -- I haven't ever really thought about it fully before, but CL does seem to emphasize simple carbs in their recipes. It's never really affected the way I eat, because I always substitute whole grain breads or pastas, rices, whatever, for their refined ingredients, but I imagine that many more of their readers would use them if the recipe called for it.

It could be, though, that for many people who aren't used to the taste of whole grains, the recipes wouldn't be as successful using them in place of white rice, pasta, etc. I personally love whole grains and wheats much more than refined products, but I've been eating them for some time, and you're right, I think that perhaps CL may feel that the entire readership may not be ready for such an adjustment. I suppose it's enough to be thrilled that they're all cooking with CL instead of with Martha or Southern Living. http://www.cookinglight.com/bbs/smile.gif

Emily

[lindrusso]

Grace,

Well, perhaps the lack of emphasis could be in part due to the availability of such products to the general public. The stores here do carry a few whole wheat pastas, but I was surprised to find couscous at all, much less whole wheat couscous (didn't even know it existed!). As for whole wheat breads, I can find sandwich bread, but forget just about anything else (like rolls or whatever) - I'd have to make it myself. But, I'm sure it's also in part that they cater to the common denominator and I'll bet that the majority of subscribers still like the white stuff best (I'm still trying myself - it takes a while to make the switch!).

[LGBurns]

By the way, have any of you whole grain aficionados used whole wheat bread in any of the strata recipes? I made the Fontina, Asparagus, Leek Strata the other day and loved it but wondered how it would taste if I made it with whole wheat bread. Also, does anyone know if there is a commercial brand of bread that is made with white whole wheat? I'm thinking that might be another alternative.

[This message has been edited by LGBurns (edited 03-25-2001).]

[Saralee]

It was a tough loss for us, KValley. This was the first year with Coach Self. It is interesting that you were at UIUC, what a small world!

March Madness is huge around Illinois. Especially since we're neighbors with Indiana. I caught the tail end of Bobby's Knights press conference a couple days ago. Indiana are huge rivals of ours, it's hilarious that Bobby's at Texas.

Long live college basketball http://www.cookinglight.com/bbs/smile.gif

[Grace]

Thanks LG, for posting our suggestion on the other post.

And Em, I'm with you totally. Their use of refined carbs doesn't bother me so much since I automatically just substitute a whole wheat alternative. My husband and I both like the taste of whole wheat pastas very much (to me they don't even taste that much different, so it wasn't like it was a huge adjustment or anything). And whole wheat pastas (at least a large variety of them) can be difficult for some people to find, since they are still considered "health food" to most people. So I guess I understand CL's possible hesitation in using them, BUT, I still think they should continually tout the better health benefits of substituting the whole grains, which would prompt more people to try them, and they should include the nutrional information with the whole grain substitution, just so people could see the difference. It might be just the incentive. Additionally, all of us who eat whole grains know this, but they should mention how the whole grains are metabolized by the body more slowly and thus keep blood sugar levels MUCH more stable, making you feel better all day long, and it doesn't contribute to contracting adult-onset diabetes. OK. I'm really babbling on here, so I'll stop....but CL, are you listening?! You claim to be concerned about good health! Whole grains are KEY.

[Grace]

OK, just one more thought on this subject....

Here is a source (they do mail order) for whole grain bread products (bread/rolls/hamburger buns, etc) that I HIGHLY recommend!!!! It's what I buy exclusively, and it is really the best stuff around. Everything has some amount of flaxseed in it, so it's a great source of omega-3's, plus everything tastes GREAT! They also have a product called "Better White" bread, that has more fiber and isn't as refined as regular white bread, but still looks and tastes like regular white bread. It's the kind I keep in the freezer for french toast, etc.

Here's the link: www.naturalovens.com (http://www.naturalovens.com)

I don't work for the company, but I think I should! I am the biggest fan ever.

[LGBurns]

Once again I agree Grace. I buy Natural Ovens breads too. They're yummy!

[jms0310]

I love these kind of discussions about different diet plans! I would have to say that I don't really think the low carb plan is great for maintaining weight loss but it does stimulate weight loss because the calories are lower (my husband is training for a bodybuilding contest and he was advised to lose fat this way). The benefit is losing fat without losing muscle and this is difficult to do on other low calorie diets. On the other hand I really question high carb diets (like the food pyramid) because if those carbs are not burned up, they turn directly to sugar in your body. In my opinion, I think the enormous consumption of simple carbs is a huge downfall of our society. Pasta consists of many calories and most of the time we don't only eat the 1 cup serving! I am in agreement with the other posts about only eating whole grains. They have so many more benefits (fiber especially!) than simple carbs. I normally adjust the recipes and make them with whole wheat pasta or brown rice and they still taste really great! I also wish CL would emphasize the importance of whole grains.
Jessica

[makedah]

I disagree with kitchenangel as well. I don't think low carb diets are healthy in the long run, and it would be folly for CL to support them. There are tons of CL recipes that low carbers can use.

I agree with Grace's suggestions for how CL should encourage readers to use more whole grains, but I don't want to see mostly whole wheat pasta, etc. in CL recipes. (Not that I'm much of a pasta eater, anyway.) I am just making the transition to more whole grains and I think the majority of the public would see such recipes as "yucky" or "health food" or "medicinal" even. I do think they do a good job of reminding us of the importance of whole grains, and they often give tips for how to change bread recipes if you want to sub whole-wheat flour. But yes, "selling" it more would be cool. What about a special featuring an array of bread/biscuit/pie/cookie recipes with that white whole wheat flour?

I'm not big on grains, period, but I'm trying to change that (whole grains are a great protein source, by the way). I get a lot of my fiber and carbs from 'green' veggies, starchy veggies,and snacking on high-fiber cereal.

[thekitchenangel]

Originally posted by emilycat:
I must be honest and say that I disagree entirely. In addition, I think that since CL did run a blurb on some of the pitfalls of low-carb eating, it's pretty unlikely that they would run a section on its pluses (of which there are very few).

The primary reason that low-carb diets work is because they're inherently low in calories -- but if you're exercising as much as you should be, it's highly unlikely that you can fuel your body properly on such a diet. There's a reason that athletes tend to weigh more heavily on carbs -- they're the body's most accessible form of energy. Not to mention that in cutting out whole grains, you're denying your body loads of fiber, as well as countless nutrients.

Whole grains (which can include pastas, breads and flour, as well) should be the foundation of a healthy diet -- they're some of the most versatile, inexpensive and nutritious foods the earth provides -- I don't even want to think about the repercussions such a diet would have on the types of foods I prepare. No more barley risotto, quinoa or oatmeal! http://www.cookinglight.com/bbs/eek.gif I think I'd go into withdrawal.


[This message has been edited by emilycat (edited 03-25-2001).]

FYI - Low carb diets are not low in calories, rather they are mostly high in calories because it is not the calories that you have to monitor. If you're eating lot's of protein, sauces, butter and so-forth I hardly call that low in cals. In anycase, a 1/2 cup of broccoli contains more fiber than a bowl of whole grain cereal not to mention a chock full of vitimans such as A, B, C, beta caretene, and calcium. Most veggies have fiber and (at the risk of sounding gross) have not be constipated at all. It's funny though, when people complain about their weight and how nothing seems to work, when you mention cutting down on carbs (which basically turns into sugar when digested), they look at you like "What? No potatoes, bread, rice, pasta or sugar? What are you crazy?" The simply don't want to eliminate the foods that are so much a part of their diet. Also, the beauty is that you can have the occasional bagel or baked potato or awesome pasta dish. People get the misconception that you have to say good-bye to them forever. I am sorry that you do not find this interesting enough to try some of the wonderful recipes that are low in carbs. If if makes you feel and look better then what's the problem?

[thekitchenangel]

Originally posted by Grace:
I agree with everything you all have written. We have been eating only whole grains for many years already, and we have only whole wheat pasta (every shape and variety, including lasagna noodles) in our pantry, as well as whole brown rice, whole wheat breads/crackers, barley, quinoa, etc.

We do eat a few simple carbs here and there (regular sugar in desserts, regular white flour in most desserts, crusty french bread, and I do have one loaf of white bread in the freezer for the occasional piece of french toast or when a recipe calls for fresh breadcrumbs), but they're not staples.

What I wanted to add to this discussion, though, is I have wondered why CL almost always showcases simple carbs? They never talk about whole wheat pasta, or feature dishes using whole wheat pasta. Neither do they call for whole wheat pitas for sandwiches, whole wheat couscous, etc.

They do offer an occasional whole grain recipe (like the Flaxseed bread or a barley dish or that fruit crisp recently that used whole wheat flour in the topping). But shouldn't it be the other way around? Shouldn't they be featuring whole grains for the most part? Maybe it's just that Americans on the whole aren't ready to give up their simple carbs, and CL might lose readership if they went too heavy on the whole grains? I don't know. Any thoughts? CL, any particular reason?

Why not offer it as an option - i.e., when the recipe calls for pasta, put in whole wheat as optional, and then in the nutritional information, give the numbers for the different ingredients. Maybe if people saw how much more fiber they'd get they'd be more tempted to try it? Just tossing ideas around in my head...

Whole wheat products are much healthier carbs I agree. However, low-carb meals are not bad! People are getting the wrong idea here when I suggest that CL put in a few good recipes for low carb meals. They're great! You would love them! It's not a bad thing.


[This message has been edited by Grace (edited 03-25-2001).]

[SandyM]

Originally posted by thekitchenangel:
If if makes you feel and look better then what's the problem?

The problem, as I understand it, is that people who undertake such a lifestyle never (or rarely) stick with it; therefore, they gain the weight back. I know of exactly four people, in fact, that this has happened to.

If it works for you, fabulous! But it may not work for everyone.

[thekitchenangel]

Originally posted by emilycat:
I must be honest and say that I disagree entirely. In addition, I think that since CL did run a blurb on some of the pitfalls of low-carb eating, it's pretty unlikely that they would run a section on its pluses (of which there are very few).

The primary reason that low-carb diets work is because they're inherently low in calories -- but if you're exercising as much as you should be, it's highly unlikely that you can fuel your body properly on such a diet. There's a reason that athletes tend to weigh more heavily on carbs -- they're the body's most accessible form of energy. Not to mention that in cutting out whole grains, you're denying your body loads of fiber, as well as countless nutrients.

Whole grains (which can include pastas, breads and flour, as well) should be the foundation of a healthy diet -- they're some of the most versatile, inexpensive and nutritious foods the earth provides -- I don't even want to think about the repercussions such a diet would have on the types of foods I prepare. No more barley risotto, quinoa or oatmeal! http://www.cookinglight.com/bbs/eek.gif I think I'd go into withdrawal.


[This message has been edited by emilycat (edited 03-25-2001).]

Sorry that you feel that way. Adapting a low-carb way of eating is not a (bad-thing) yet like anything else we do to improve our health it is a change of the norm. Most people don't want to do that. A 1/2 cup of broccoli contains more fiber than a bowl of whole grain cearel not to mention a chock full of vitimans like beta cartene, A, B, C and calcium. Carbs are basically just (fillers)that tell our bodies to make sugar and store fat. Atheletes eat carbs because it is a natural energy fuel (mainly sugar or glucose if you will). That's not healthy to me. I have had more energy than I know what to do with since I cut back on carbs. Keep in mind that you don't have to say good-bye to them forever. You can have the occasional baked potato, bagel or awesome pasta dish. I do these on weekends. It's kind of like my reward. I have lost weight and I love it! I also don't feel tired or groggy after I eat a meal of meat, potato and veggie. Instead of wanting to take a nap after a good meal, I now feel like playing with my kids or taking a walk! My skin is clearer and my hair is thicker and more lusterous. In short, I'm not missing out on any essential vitimans, in fact, I'm now getting more! My fiber intake is fantastic and (at the risk of being gross), I haven't been constipated for a long time! I used to be when I ate a lot of carbs. Sorry you don't find this interesting. I'm just trying to share a victory. Ultimately, the choice is up to you.

[emilycat]

kitchenangel,

I think you're completely ignoring the fact that things like potatoes and white rice are not the same thing as whole grains, whole wheat pastas and stone-ground breads. These things can easily be the foundation of a healthy diet, and while yes, everything should be consumed in moderation, a couple of times a week is not moderation. Your body is missing out on tons of vital nutrients by not getting enough whole grains, not to mention that these are its most accessible forms of energy.
And actually, while vegetables are loaded with fiber, you'd have to eat about 4 times as much broccoli as bran flakes to get the same amount of fiber.
Not to mention that there are loads of people out there getting 60-70% of calories from carbs who are active, healthy and far from overweight-- the important thing is that they're getting the right kinds in the form of whole grains. And anyone who is exercising properly cannot possibly be fueling his/her body efficiently without using carbohydrates as a primary energy source.

[thekitchenangel]

Originally posted by lindrusso:
I agree Emily!! Well-put.

I would also add that most fad diets, low-carb diets being the latest, are often shown in the end to be faulty, if not downright harmful. It would not be in Cooking Light's best interests to start showcasing fad diets but to stick to the most accepted guidelines of healthy eating - a low-fat, well-rounded diet that includes lots of fruits and veggies. I think that CL has made it clear that this is their philosophy from the recipes they offer and through the nutritional guidelines they print in their magazine. They should leave the low-carb recipes up to those who believe in and follow those dietary guidelines.



Listen. What's wrong with feeling healthier, looking healthier and losing weight to boot? This is not a bad thing. In fact, I get more nutrients now than I ever did when I was stuffing myself with bread, sugar, pastas and the like. There is more fiber in a 1/2 cup of broccoli than in a whole bowl of whole grain cereal not to mention vitimans A, B, C, calcium and beta caretene. The dishes are simply scrumptous such as "three cheese souffle", home-made meatloaf, Terriakki grilled chicken with vegetable medley and a salad topped with everything imaginable, except croutons of course. What's wrong with homemade peanut butter fudge made with Spenda instead of sugar? Or perhaps a mocha chocolate souffle? Salmon cakes with lemon-dill sauce and fresh steamed greenbeans in lemon-butter? Ok, ok I'll stop but my point is, it's not a bad thing.

[thekitchenangel]

Originally posted by Grace:
I agree with everything you all have written. We have been eating only whole grains for many years already, and we have only whole wheat pasta (every shape and variety, including lasagna noodles) in our pantry, as well as whole brown rice, whole wheat breads/crackers, barley, quinoa, etc.

We do eat a few simple carbs here and there (regular sugar in desserts, regular white flour in most desserts, crusty french bread, and I do have one loaf of white bread in the freezer for the occasional piece of french toast or when a recipe calls for fresh breadcrumbs), but they're not staples.

What I wanted to add to this discussion, though, is I have wondered why CL almost always showcases simple carbs? They never talk about whole wheat pasta, or feature dishes using whole wheat pasta. Neither do they call for whole wheat pitas for sandwiches, whole wheat couscous, etc.

They do offer an occasional whole grain recipe (like the Flaxseed bread or a barley dish or that fruit crisp recently that used whole wheat flour in the topping). But shouldn't it be the other way around? Shouldn't they be featuring whole grains for the most part? Maybe it's just that Americans on the whole aren't ready to give up their simple carbs, and CL might lose readership if they went too heavy on the whole grains? I don't know. Any thoughts? CL, any particular reason?

Why not offer it as an option - i.e., when the recipe calls for pasta, put in whole wheat as optional, and then in the nutritional information, give the numbers for the different ingredients. Maybe if people saw how much more fiber they'd get they'd be more tempted to try it? Just tossing ideas around in my head...


[This message has been edited by Grace (edited 03-25-2001).]


Excellent idea!

[thekitchenangel]

Originally posted by lindrusso:
Grace,

Well, perhaps the lack of emphasis could be in part due to the availability of such products to the general public. The stores here do carry a few whole wheat pastas, but I was surprised to find couscous at all, much less whole wheat couscous (didn't even know it existed!). As for whole wheat breads, I can find sandwich bread, but forget just about anything else (like rolls or whatever) - I'd have to make it myself. But, I'm sure it's also in part that they cater to the common denominator and I'll bet that the majority of subscribers still like the white stuff best (I'm still trying myself - it takes a while to make the switch!).



That's true Grace! I find the same problem where I live. I guess it's back to the 70's way of eating!

[lindrusso]

Originally posted by thekitchenangel:
Listen. What's wrong with feeling healthier, looking healthier and losing weight to boot?

Nothing at all, but many people achieve the same results while eating whole grains and nutrient-loaded carbs.

In fact, I get more nutrients now than I ever did when I was stuffing myself with bread, sugar, pastas and the like.


Maybe "stuffing" is the key word here. I'm not trying to be glib here, but not everyone who consumes carbs, stuffs themselves.

Let me ask you, you haven't made it clear whether your particular diet is also low-fat. Hmmmm...maybe I'd better not open up that whole can of worms.

[Grace]

kitchenangel,

I have no desire to continue this debate, as it sounds like you are happy with what you are doing, so that's great. I am happy with what I am doing, and am not looking to lose weight. The only point I want to make is that 1/2 cup of broccoli has only 2 grams of fiber in it. 3/4 cup of my Kashi Go Lean cereal has 10 grams of fiber in it. So to say that broccoli has as much or more fiber than a whole grain cereal is just plain false information.

Other than that, I have no intention of trying to talk you out of your way of eating. I hope it continues to work well for you.

[Don]

While I agree that a low-carb diet is generally not that healthy, I do think it can play a role in helping people break some bad habits. Being strict about the low-carb angle in the diet, and then generally loosening up on the rules seems a sensible way to go to me. When I was 15, I was horribly overweight. My parents and I all went on a low-carb diet. Over the course of a year and a half, I lost more than 60 pounds. But more importantly, I had to give up Cokes and candy and snack foods. These were the real culprits driving my weight gain. By being strict on the low-carb diet, I lost my taste for junk food, so that when I went back to a "normal" diet, I ate much more healthily. While I would never do a low-carb diet over a long period of time, I think it can be helpful if done for a short time.

[Leanne]

I'm with Don - I have several friends who did what he did - lose weight & then stick to a healthier diet. I've actually tried to get my DH to go on this diet (while still eating beans, fruit, etc.) just to get him off the junk food - his breakfast everyday is a diet coke & a york peppermint patty. He has the worst eating habits of anyone I know. He loves potato chips, french fries, fast food burgers, candy, etc. I'm trying to help him, but it's hard when he eats lunch & dinner out 4 or 5 days a week. (Part of his job.)

[LGBurns]

Kitchenangel, you go for it if you're happy with it. I have no interest in changing your mind. However, I just have to add one more thing (sorry). I went on a "cleanse" diet last year before my wedding--mostly to jump start that last few pounds I wanted to lose. The diet did not allow: simple carbs (breads, pasta, any refined grains of any kind), meat, sugar (also simple carbs), alcohol, caffeine (okay that was the hardest actually), or dairy. Soy was my major source of protein, grains, veggies and fruit for carbs. Now, on that diet I felt great! But I would attribute 98% of that to the fact that I was simply watching what I was eating better and wasn't filling myself up with sugar, alcohol, caffeine, etc. While the above diet is obviously not low-carb, it is a strict diet not intended to be followed for longer than two weeks (I don't think I even lasted that long http://www.cookinglight.com/bbs/wink.gif ) and I could probably claim through anecdotal evidence that it was the "best" way to eat because I felt so great. But scientific evidence has shown that low-carb diets are bad for people long-term--that is what most people here are talking about. And I am sure that the diet I was following would also be incomplete for long-term, maintenance nutrition (for example, I'm sure my B-vitamin and iron intake was a bit low, and over the long-term I might have become worried about my calcium intake as well).

[Saralee]

This is such an interesting thread. I already posted my opinion and knowledge about low-carb diets, but I think that a large reason why people might find success on these diets is not because the diet is low-carb. People find success perhaps on these diets, because they are not eating junk food anymore and have adopted more vegetables have taken on a "healthier" mentality which probably means more exercise, too.
The diet initially works because the person is more active and is eating less junk. It is so easy to fall into the trap of new diets, such as the low-carb diet, because it is hard to distinguish people with reputable nutrition credentials. It's probably good to have threads like this, so we can all learn from each other.

[Karen from VA]

Okay, I can't resist any longer. Quite frankly, I'm amazed that this topic hasn't surfaced before this. I believe our opinion differences are "Clintonesque". It all depends on what our definition of a "low carb" diet is. To me, it means very limited sugar and simple carbs (almost anything white). It does NOT automatically mean Atkins or high protein/fat. It includes whole grains, veggies, fruits, protein and "good" fats. It means balance and portion control. And, of course, a good exercise program is essential. I think the problem arises when all low carb diets are lumped together with Atkins. They are not all the same.

Over and Out.
Karen

[jms0310]

I know I have already posted but I have to add something again!! Although I could never follow one, these diets do help people lose weight and personally I don't feel that they are as dangerous as some articles have stated. I think in the long run, it is more unhealthy to be overweight than to follow a low carb way of eating. Low carb diets have gotten a lot of criticism for being unhealthy and for raising cholesterol (which is only a theory and not backed up by studies of people who have followed this eating plan for an extended period of time) but all diets are extreme in one way or another. This was already mentioned but all low carb diets are not high in saturated fat & protein. Most low carb diets consist of MANY vegetables, "good fats", and protein which is certainly NOT the worst way of eating out there. They are usually lower in calories which will result in weight loss. High carb diets can backfire on very carb sensitive people or people who do not work out. I think it just depends on what plan is easist for you to follow and what works the best for your body.
Jessica

[emilycat]

The point is that you shouldn't be eliminating anything. High carbohydrate is one thing, eating a baked potato once a week is another. A "diet" is just what it implies -- something temporary, and you can't make permanent life changes with a plan that calls for anything other than moderation and realistic eating habits.

[sneezles]

OK, I have been reading this thread since the beginning. And, YES, a no carb/high protein diet is dangerous (ketosis-CONTRARY to the hype is bad for your kidneys). But unless you have been diagnosed morbidly obese, I have to say that you might not have an understanding of what some people suffer through! I was diagnosed as such and went on a low-carb diet. I ate 5 veggies and 3 fruits
a day. My starches were limited to 3 a day. My choices had to be ones that would sustain my "desire" for starches. When you eat carbs with no regard to "exchanges" (ever eaten all the starches served in a restaurant?), it is very easy to gain weight.

Eating a low-carb diet and exercising forces the body to use the "stored" fat to supply energy. I lost 85 pounds following this diet in 8 months. I am obsessive/compulsive so I probably reached this goal sooner than a lot of other people might (I'm also just as good at losing weight as gaining it). Once I had reached my goal, I not only incorporated more carbs in my diet but I reduced the amount of time I spent exercising. My maintenance period lasted two years. I couldn't spend two hours every day exercising but my obcession with weight loss had me doing that. I now exercise an hour every day but still only consume 4 starches a day. I do not go by the pyramid, it simply doesn't work for me. Bottom line is I consume a lot of carbs but my "simple" ones a very limited and I NEVER consume a carb on it's own-always with a protein!
I applaud anyone who has lost weight or is working on that weight loss...it is truly the most difficult and humbling thing someone can do!!!

[Ralph]

Originally posted by KellyD:
Atkins has very few supporters in the medical community. He talks a really good story, and sounds convincing, but he has no medical evidence to back him up. The biggest problem most doctors have with it is the high cholesteral, high fat nature of the food people eat.

As a member of the medical community, I couldn't have said it better myself, Kelly!
Dean Ornish (who advocates a very low fat, strictly vegetarian diet) has been surprisingly cantankerous when appearing with or being asked about Atkins. He has said that his own information is based on actual scientific study (which is true) & that Atkins is just saying anything to make money (i.e. sell books).
I recall reading about 2 or 3 months ago that a preliminary study of the Atkins diet is showing an increase in coronary artery disease, in spite of the weight loss!

[thekitchenangel]

Originally posted by funnybone:
WTG, thekithcenangel. Sometimes its all in the interpretation. Low carbs does not mean "no carbs". I try not to eat white bread, and limit my pasta to once a week. I prefer whole grain breads. I also eat a lot of vegetables.

It could be that when someone says they are on a low carb diet, they actually mean "lower" carb because they used to eat way too much. We all have different body types and metabolisms. What works for one person, does not for another.

Oh thank you Funnybone. Someone finally understands me!

[thekitchenangel]

Ok ladies. You're scaring me now. I never expected to be torn to pieces over something I find interesting and wanted to share. You can believe what you want to and do what you want to. I now know not to start a discussion in this board anymore. Whew!

Lighten up, please?

[KellyD]

I hate to continue this debate, but feel the need to chime in. Kitchenangel - assuming that you're watching your fat intake, then you're probably okay following this diet for a limited period of time. But you have to know that Atkins has very few supporters in the medical community. He talks a really good story, and sounds convincing, but he has no medical evidence to back him up. The biggest problem most doctors have with it is the high cholesteral, high fat nature of the food people eat. But I can also tell you from experience that my best friend is now dealing with gallbladder disease that her doctors link to following a low-carb diet. So be careful.

[lindrusso]

kitchenangel,

I don't think anyone has torn you to pieces. You expressed an opinion and so did we - it's that simple. If you have spent any time at all reading the posts on this board, you would know that you'd get some hot discussion on this topic! http://www.cookinglight.com/bbs/smile.gif No one here had been rude or insensitive, just expressing as passionatley their beliefs as you have expressed yours.

I'm sorry if you've come away feeling attacked. I'm sure no one intended to make you feel that way. This is an intelligent, lively group, one that will stand by what they believe, but a group that I find VERY friendly and helpful. Please don't feel you need to refrain from discussing (we like to discuss!), just know that you may get an impassioned response or two http://www.cookinglight.com/bbs/smile.gif .

[SandyM]

Well said, lindrusso. This is an amazing group of people, and we all have our differences.

I never, ever make pizza using parchment paper, and I always preheat my pizza stone for 30-45 minutes. Since I acquired my breadmachine, it's fabulous pizza. Not everyone follows these particular procedures, and people don't go tearing after them as being wrong, but their pizzas, based on reviews on this bulletin board, turn out great using their own ideas!!!

People have said to thekitchenangel on this post (and others) that if it works for her, congratulations - but what's good for her isn't good for everyone. Opinions are welcomed here, but so are dissenting arguments. I learn much that way, and welcome it always.


[This message has been edited by SandyM (edited 03-27-2001).]

[Zinnia]

This is all I'm gonna say, http://www.cookinglight.com/bbs/biggrin.gif
Ditto lindrusso, SandyM!
Congratulations on your weightloss kitchenangel, wtg!
http://www.cookinglight.com/bbs/smile.gif Zinnia


[This message has been edited by Zinnia (edited 03-27-2001).]

[Susann]

Yes, I should probably let this topic end so we can all move on, but I have to chime in. I have posted several times before about some health problems I have been having. About a month ago, I began taking a new medication that is used for type 2 diabetics (I do not have diabetes. Long story!!). In order for the medicine to be effective, my doctor recommended I cut out all simple carbs/ sugars (as he says-all white or yellow foods). At first, I thought this would be a piece of cake (no pun intended)because I try to stick with complex carbs anyway. However, it truly is turning into a challenge! Thankfully, I have access to many different whole grain foods (thank goodness for whole wheat pasta!!!), but cutting down on sugars is another issue (especially with that delicious chocolate cake recipe posted in the bb). Right now I am experimenting with new foods. Anyway, this thread has been very informative for me. Thanks for sharing your opinions! http://www.cookinglight.com/bbs/smile.gif

[KellyD]

Kitchenangel - I'm really sorry if we've scared you off from posting a topic. When I first read the thread, I was a little concerned, but you seemed to have no trouble defending yourself - so I went ahead and chimed in! Don't be bashful - I think we all love a good controversial subject every now and then. At least now you can say that you've heard all of the various opinions on this subject, and made an informed decision! Good luck with your progress - and feel free to post anytime in the future with a topic that will get all our motors running again!