Food Reviews
 

The first and most exciting is Carb Control Yogurt by Dannon. South Beach
includes fruit flavored yogurt in phase 2 and I like yogurt so I thought
this would be good. However, I cringe at the sugars included. Carb Control
comes in 4oz - 6packs, sweetened with Splenda. I had not seen it until
yesterday. Tried the strawberries & cream this morning and it was good.
Stats: 60 cal, 3g fat, 3g carbs, 5g protein. It will be a good addition to
my mornings. Available in Strawberries & Cream, Peaches & Cream, Raspberries
& Cream and Vanilla Cream.

Next, for Christmas I got Dana Carpenders 500 low carb recipe book. My hubby
says the other day how can chocolate chip cookies be low carb (they are
pictured on the front). Rather than tell him all of the "different"
ingredients, I bought everything and made them. I chopped up sugar free
Hershey's dark chocolate miniatures for the chocolate chunks and followed
the recipe. The cookies are... different. Light, and have an after-taste. Do
you ever get use to Splenda? I guess I am glad they are not fabulous because
then I would be gorging myself on low carb cookies and still not breaking
the habits. I will probably take them into work and let the non low carb'er
feast unknowingly.

Otherwise, I have to say if you don't have a low carb cookbook, get one.
Alleviating the boredom of eating the same things every day is my secret to
success this time. For instance, yesterday I had a cheese omelet, topped
with chili and cheese. Who would have thought. Strange looks from the
family, but it was yummy.


--
Melisa
203/171.5/140
http://www.users.qwest.net/~ztimm/blog/

Food Reviews
 

"mzahn97" wrote in message
...


My wife and I use the book Atkins for life ..It has 6 months of menu plans
with detailed carb counts . Each meal can be modified for 45,65,85 0r 105
carbs a day.
Hehehe and we just throw in a baked potatoe for our non LC son :P
Doing the diet this way insures variety and portions on the 45 carbs a day
keep me below 1200 calories a day without getting hungry. I must thank my
wife tho ...she is 5'9" 135 pounds and does all the preperation for me .

Peter
300/280/250 for phase 1
Since Jan 12,2004 ...thats right 2 weeks !!!!

Food Reviews
 

If you weigh 280 pounds you should be eating more than 1200 calories. The
general weightloss guideline is to eat 8 to 10 times your body weight in
calories. Eight times is 2240! IMHO, you are in for a rude awakening after
the "honeymoon" period is over for staring this WOE. At 1200 calories you
will most likely become very bored with your eating choices and will be
tempted to stray. Your wife eating 1200 calories at 135 pounds is fine. As
always - YMMV.
--
Peggy
306/227.5/180
6' - 38 yrs
January 13, 2003
http://photos.yahoo.com/spear1888

"Warp100" wrote in message
le.rogers.com...

"mzahn97" wrote in message
...


My wife and I use the book Atkins for life ..It has 6 months of menu plans
with detailed carb counts . Each meal can be modified for 45,65,85 0r 105
carbs a day.
Hehehe and we just throw in a baked potatoe for our non LC son :P
Doing the diet this way insures variety and portions on the 45 carbs a day
keep me below 1200 calories a day without getting hungry. I must thank my
wife tho ...she is 5'9" 135 pounds and does all the preperation for me .

Peter
300/280/250 for phase 1
Since Jan 12,2004 ...thats right 2 weeks !!!!

Çarb Control Yoghurt by Dannon
 

Has anyone seen this product in Houston, Texas yet and exactly where?


Judy

Hood's Low Carb Yogurt
 

Has anyone seen this product in the Houston area yet and where?


Judy

Hood's Low Carb Yogurt
 

"Judy" wrote in message
...
Has anyone seen this product in the Houston area yet and where?


Judy

Hi Judy
I don't live in Texas just general yogurt info. I am just starting to find
low carb yogurt here in AZ. I have only seen Hood's brand at Sam's Club (4
grams of carbs). I have seen Dannon's brand in serveral stores but it is a
smaller size (like 4oz and I think 3 grams of carbs).

Also I have found Blue Bunny brand which is 6 oz and has 5 grams of carbs.
The ingredients a
Ultrafiltered skim milk, flavor base (vanilla and creme flavor with other
natural flavors, food starch-modified, citric acid, Sucralose, potassium
sorbate as perservative, Annatto for color, yello 5) cream whey, protein
concentrate, gelatin, vitamin A palmitate, vitamin D3, cultures.

Hood's Low Carb Yogurt
 

On Mon, 26 Jan 2004 08:35:59 -0700, "RF" wrote:
Hi Judy
snip

Also I have found Blue Bunny brand which is 6 oz and has 5 grams of carbs.
The ingredients a
Ultrafiltered skim milk, flavor base (vanilla and creme flavor with other
natural flavors, food starch-modified, citric acid, Sucralose, potassium
sorbate as perservative, Annatto for color, yello 5) cream whey, protein
concentrate, gelatin, vitamin A palmitate, vitamin D3, cultures.

Or, you may wish to consider making your own. No modified food
starch, etc.! It's easy.........here is a repost of mine from a while
back in misc.consumers.frugal-living:

One of the things my mother taught me when I was about twelve years of
age was how to make yogurt (like they did in the old country). I am
so thankful that she taught me how to do this simply: without
machines, thermometers, oven, additives (except for the culture), etc.

For the cost of the milk itself, I can eat nutritiously and frugally.
Anyway, here's how I make it today. (I use full fat whole milk for
health reasons)

YOGURT, homemade

Bring to simmer a 1/2 gallon FULL FAT WHOLE milk,(like when it is at
the point where it is rising up in the pot-maybe 10-12 min depending
upon your stove), pour into a big corningware type of pot, wait
approx. 30-33 min depending on if it is summer or winter....(test if
it is ready by when you put your pinky finger in, it is not so hot
that you can't stand it, but not too cool either...as hot as it can be
before you can't stand having your finger in it, there is a good
amount of leeway of temperature where it will work)....

At that point you add anywhere between 1/2 to 1 cup of starter from
the last time. If you don't have any, get unflavored PLAIN active
culture yogurt from the store.

Put the lid on the pot, and wrap in a couple of blankets or coats,
wait about 3 hours. I lay out the afghans on the table, then fold them
up and over the pot and throw a coat over the top.

In apporx. 3 hours it should have set. (if not, just let it set there
longer). Put in fridge overnight. some clear liquid rises to
top....you can toss the clear liquid, or mix it in with the rest of
the yogurt, or just drink it......i love to drink this part....i think
it's healthy for me.

Since I stopped eating sugar and starches, my tastebuds have changed
to the extent that the real natural foods seem to taste just fine
without additional sweetness. YMMV, of course.

PoohBear

Hood's Low Carb Yogurt
 

On 26 Jan 2004 17:18:06 GMT, Ignoramus18248
wrote:


While this method is great, they sell plain yogurt in grocery stores,
at least in ours. A very low carb product.

i

Yes, they sell plain yogurt in our grocery store here also. I like
the Columbo brand the most, and Dannon when Columbo is not available.

Homemade also does have a distinctly different (IMO) taste than store
bought.....you may have to acquire a taste for it if you decide to go
that route.

I personally love the savings I realize from making the
homemade.......When I purchase it in my grocery store, it is much more
expensive.

I also remember another poster some time ago had indicated that he
had called either a manufacturer or dairy expert (or someone) and the
thought was that homemade appears to have less carbs than the store
bought....something about the commercial process rendering more carbs,
but I can't remember the specifics.

The store bought is perfectly fine for low carb eating. These are just
some additional thoughts for consideration.
PoohBear

Hood's Low Carb Yogurt
 

On 26 Jan 2004 17:32:44 GMT, Ignoramus18248
wrote:


I like homemade stuff too, but the store one is a bit more stable in
the fridge. They add gums to it or some such things. I did make yogurt
for a while, as a byproduct of us making farmers cheese for our son,
and basically it is a hassle that is worth it for some ppl and not
worth it for others.

i

I have thought about making cheese from this yogurt but never actually
tried it. (I just buy the gallon of milk from CostCo and make two big
bowls of yogurt, lasts the two of us about two+ weeks)

You are saying that you made cheese and then used the by-product from
it to make yogurt. That is interesting. I am wondering how you made
the farmers cheese, what is the byproduct and how did you make yogurt
from it?

PoohBear

Hood's Low Carb Yogurt
 

On 26 Jan 2004 17:48:07 GMT, Ignoramus18248
wrote:


The way it works is, I first make yogurt (with some sour milk culture,
does not matter much which one, not necessarily yogurt. Could be
buttermilk, acidophilus, Russian kefir etc).

Then I heat up part of that stuff to the boiling point and keep it at that
point for a bit of time, then strain on cheesecloth.

The part that I don't heat up, is simply yogurt.

The liquid that I strain -- whey -- we used as a base to boil with
leftovers to give to our chickens. We have 2 egg laying hens, they lay
2 eggs per day. Recycling at its best.

i

Cool. Nice information. Thanks for taking the time to post it.
Yes, it does sound like recycling at its best! My hat's (or should I
say Honey Pot) off to you : )
PoohBear