Newbie from Russia

I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia. Meats are not a problem here, just
jog to a forest and kill a bear ), actually in the late november it
is easy to by a full pork/veal carcass from familiar villager really
cheap, say $500 for 300kg and just store in on the frost. One even may
fetch an elk or wood-grouse from his friend hunter (use of a
traditional russian dink supposed). So does other stuff from a cattle
- milk, cheese, dairy - they are really cheap - for example a half
pound pack of cottage cheese and a pint of sourcream (a favorite
breakfast mix) costs both about $1, high quality butter costs about $2
for 2 lbs. The problem are "salad veggies". They grow here in the
North Urals not well enough. Also my parents have a "dacha" and have
an addiction to grow much stuff in its extensive garden as a hobby,
but most of it is a high-carb type. The greens a eaten in the summer,
fresh. And prices for veggies in the winter are just rabid in the
stops and at the market. At the New Year Eve they demands about $2 for
a pound of cucumbers! Damn, I can have an excelent steak for that
price! A mushrooms can be an alternative, but I dislike them very much
(also my parents spend the vocation in the forest going NUTS on
collecting them and froze a sustantial stock of them). Or may I try
something from vast choise of the (traditional) fermented milk
products available here and cheap(and tasty!), also I cannot find a
nutritional table on them as the dictionary have only phonetic
traslations on them (such as kefir, varenetz, ryazhenka etc.), but
they tastes fermented dry.

Eagery waiting your advice, Serge.

On 12 Nov 2003, Serge N. Ivanov wrote:

I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia. Meats are not a problem here, just
jog to a forest and kill a bear ), actually in the late november it
is easy to by a full pork/veal carcass from familiar villager really
cheap, say $500 for 300kg and just store in on the frost. One even may
fetch an elk or wood-grouse from his friend hunter (use of a
traditional russian dink supposed). So does other stuff from a cattle
- milk, cheese, dairy - they are really cheap - for example a half
pound pack of cottage cheese and a pint of sourcream (a favorite
breakfast mix) costs both about $1, high quality butter costs about $2
for 2 lbs. The problem are "salad veggies". They grow here in the
North Urals not well enough. Also my parents have a "dacha" and have
an addiction to grow much stuff in its extensive garden as a hobby,
but most of it is a high-carb type. The greens a eaten in the summer,
fresh. And prices for veggies in the winter are just rabid in the
stops and at the market. At the New Year Eve they demands about $2 for
a pound of cucumbers! Damn, I can have an excelent steak for that
price! A mushrooms can be an alternative, but I dislike them very much
(also my parents spend the vocation in the forest going NUTS on
collecting them and froze a sustantial stock of them). Or may I try
something from vast choise of the (traditional) fermented milk
products available here and cheap(and tasty!), also I cannot find a
nutritional table on them as the dictionary have only phonetic
traslations on them (such as kefir, varenetz, ryazhenka etc.), but
they tastes fermented dry.


Cabbage, comrade, cabbage. g No, really, it's good and very low carb.

It's too late for this year, but could you get your parents to put in some
lower carb veggies for you next year? If you google search this group,
some people have given good advice on how to freeze or otherwise store
vegetables well past their normal growning season.

Good luck,
Martha


--
Begin where you are - but don't end there.

Welcome, you can find a list of vegetables at www.atkins.com .. they list many
vegetables at their website and many are foreign to my market, so perhaps they
are regional.

If fresh is unattainable, look for frozen or canned vegetables. This may be
your best alternative until summer arrives with more fresh choices.

Good luck on your low-carb journey, your English is very good.

Kira

"Serge N. Ivanov" wrote:

I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia....

Eagery waiting your advice, Serge.

One alternative is to grow it yourself, indoors, in a hydroponic garden.
Lettuce grows very quickly and easily in this fashion. You might consider
doing it. I am thinking about doing it here in Canada even though it's
readily obtainable fresh.
--
--------------------------------------
Diagnosed Type II Diabetes March 5 2001
Beating it with diet and exercise!
297/215/210 (to be revised lower)
58"/43"(!)/44" (already lower too!)
--------------------------------------
Visit my HomePage at http://members.shaw.ca/finkirv/
Visit my very special website at http://members.shaw.ca/finkirv4/
Visit my CFSRS/CFIOG ONLINE OLDTIMERS website at http://members.shaw.ca/finkirv5/
--------------------
Irv Finkleman,
Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP
Calgary, Alberta, Canada

Martha Gallagher wrote:

On 12 Nov 2003, Serge N. Ivanov wrote:

I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia. Meats are not a problem here, just
jog to a forest and kill a bear ), actually in the late november it
is easy to by a full pork/veal carcass from familiar villager really
cheap, say $500 for 300kg and just store in on the frost. One even may
fetch an elk or wood-grouse from his friend hunter (use of a
traditional russian dink supposed). So does other stuff from a cattle
- milk, cheese, dairy - they are really cheap - for example a half
pound pack of cottage cheese and a pint of sourcream (a favorite
breakfast mix) costs both about $1, high quality butter costs about $2
for 2 lbs. The problem are "salad veggies". They grow here in the
North Urals not well enough. Also my parents have a "dacha" and have
an addiction to grow much stuff in its extensive garden as a hobby,
but most of it is a high-carb type. The greens a eaten in the summer,
fresh. And prices for veggies in the winter are just rabid in the
stops and at the market. At the New Year Eve they demands about $2 for
a pound of cucumbers! Damn, I can have an excelent steak for that
price! A mushrooms can be an alternative, but I dislike them very much
(also my parents spend the vocation in the forest going NUTS on
collecting them and froze a sustantial stock of them). Or may I try
something from vast choise of the (traditional) fermented milk
products available here and cheap(and tasty!), also I cannot find a
nutritional table on them as the dictionary have only phonetic
traslations on them (such as kefir, varenetz, ryazhenka etc.), but
they tastes fermented dry.


Cabbage, comrade, cabbage. g No, really, it's good and very low carb.

actually, this is a great idea. i stopped making salad with lettuce
over a year ago. all my chopped salads are made with cabbage. give it
a try, Serge!

Irv Finkleman wrote in message ...
"Serge N. Ivanov" wrote:

I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia....

Eagery waiting your advice, Serge.

One alternative is to grow it yourself, indoors, in a hydroponic garden.
Lettuce grows very quickly and easily in this fashion. You might consider
doing it. I am thinking about doing it here in Canada even though it's
readily obtainable fresh.
Which reminds me that in Canada one can legally grow not only lettuce
in his greenhouse . But isn't it too expensive to have a
hydroponic green house with all that hi-power lightbulbs and such ?

Martha Gallagher wrote in message ...

Cabbage, comrade, cabbage. g No, really, it's good and very low carb.
hehe, I must admit that a cabbage from your own graden tastes really
good, it is delicious and tender almost as salad leaves and completely
natural product grown on s^W^W without mineral fertilizers ). No
shop or market can offer you same quality. But also it is rather sweet
- http://www.nal.usda.gov/ says that it contains ~5.58 net carbs
including 3.58 sugars - too much for a person on Induction.
BTW there is a process popular in Russia for preservation of the
cabbage, although I don't know whether it is widely used in the West
(as I had bee told, some Americans found this process "disgusting",
but it seems strange to me considering popularity of deeply
fermentet/molded Far East foods) because it uses peculiarities of our
climate in the late autumn. The end product is named in Russian as
"kvashenaya kapusta" which can be rather accurately translated as
"sour cabbage". It is simply a cabbage, that fermented using
lactic-acid bacteries which naturally occuring in its leaves. During
the fermentation process bacteries convert sugars to the lactic acid,
adding sour flavour. The process stops naturally when bacteries die
due to high acid concentration (which is not desirable) or no sugars
left or artifically when cabbage cooled to 0C. The result tastes sour
as strongly vinegared salad and not sweet at all. I suppose it
contains no carbohydrates except fiber. And IIRC it retains far more
vitamin C than regulary stored cabbage as it had been used as
anti-scurvy measure in the past.
Sour cabbage can be used in the salads (try with onions and
sunflower/olive oil, top with the cranberries), as hors d'oeuvre and
in the traditional russian cabbage soup - "tschi", which consists
almost only from cabbage and pork and very good for cold winter esp.
with some carb-free vodka .
If anyone is interested in the recipe I can lookup it and post it
here.

It's too late for this year, but could you get your parents to put in some
lower carb veggies for you next year? If you google search this group,
some people have given good advice on how to freeze or otherwise store
vegetables well past their normal growning season.

Good luck,
Martha
If only I was able to persuade them into growing some chikens/piggies
instead of potatoes, just for fun ). But Mom becames too upset with
the idea of eating HER piggie ). I personally regarded potatoes and
beets as common kitchen-garden weeds which use humans to reproduce
even before Atkins, but parents share widespread delusion about
ambudance of the vitamines in starchy vegetables, not taking in
account a fact that this veggies eaten only after heavy processing
which of course destroys most of vitamines. So, I must show them some
Atkins sities. Can anyone share with me some links on Atkins russian
resources ?

Serge, with a spade and a rake

Serge N. Ivanov" wrote in message


The end product is named in Russian as
"kvashenaya kapusta" which can be rather accurately translated as
"sour cabbage".

Sounds like sauerkraut. Another good, low-carb food.

Are canned vegetables reasonably priced in Russia? Canned
green beans, canned spinach, canned tomatoes are good
choices. Canned artichoke hearts are expensive here but I
buy some every time they are put on sale.

Serge, I notice you are using what appears to be a legitimate
email address. You need to camouflage your email address
such as this (remove the carbs
to reply) - - There are people who use programs to pick up
email addresses from Usenet groups and sell them to
spammers. You will get a hundred spam emails a day if you
use a valid email address when you post to the internet.

Cookie

Hello Serge. I'm looking for this also. I'm looking for a Russian
language version of Dr. Atkins' book. I hope to take it to a friend
next week in novosibirsk. I cannot find this anywhere though. I
think I will have to take the english version instead. If you have
any websites or other info about atkins already, please let me know.

I agree that Atkins is hard to do now in russia. I was there a few
weeks ago and lost 7 pounds. Normally, I should only lose 1 or 2 in a
week. I was able to find apples in the grocery store and vegitables
in the restaurants, but that is too expensive to do every day. Maybe
only vegitables in cans are practical.

brian
290/248/210
july 8, 2003

(Serge N. Ivanov) wrote in message om...
So, I must show them some
Atkins sities. Can anyone share with me some links on Atkins russian
resources ?

"Serge N. Ivanov" wrote in message
m...
Martha Gallagher wrote in message
...

Cabbage, comrade, cabbage. g No, really, it's good and very low carb.
hehe, I must admit that a cabbage from your own graden tastes really
good, it is delicious and tender almost as salad leaves and completely
natural product grown on s^W^W without mineral fertilizers ). No
shop or market can offer you same quality. But also it is rather sweet
- http://www.nal.usda.gov/ says that it contains ~5.58 net carbs
including 3.58 sugars - too much for a person on Induction.
BTW there is a process popular in Russia for preservation of the
cabbage, although I don't know whether it is widely used in the West
(as I had bee told, some Americans found this process "disgusting",
but it seems strange to me considering popularity of deeply
fermentet/molded Far East foods) because it uses peculiarities of our
climate in the late autumn. The end product is named in Russian as
"kvashenaya kapusta" which can be rather accurately translated as
"sour cabbage". It is simply a cabbage, that fermented using
lactic-acid bacteries which naturally occuring in its leaves. During
the fermentation process bacteries convert sugars to the lactic acid,

Serge,

You might want to consider yogurt or kefir for the same reasons that you
state above. see

http://www.lowcarbluxury.com/yogurt.html

Sid...