What fats can I add to my Atkins diet

Chicken Wings....

--
Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

"Avatar" wrote in message
...
| I'm a diabetic, and my blood glucose is staying high. I've been very
| low-carb (20g) for three - four months now, but it's still high (over
| 165).
|
| Posters here tell me that that could be because of excessive protein
| in my diet--my diet is practially all meat, and they say that 50% of
| extra protein gets converted to glucose. And my triglycerides are
| still high (234), which could be from that extra glucose.
|
| So what fats do you recommend adding to one's diet to avoid excessive
| protein? Cheese, obviously (but am lactose intolerant and lactaid
| tablets cost big bucks). Pork rinds. More eggs fried in butter...
|
| Any suggestions on how to get fat content up and protein content down?
|
| Thanks.
|

Nice beef pot roast cooked in red wine, the fat absorbs some of the wine,
delicious.

Mark Filice wrote:
|
| I smoked 2 pork shoulders this weekend. When choosing a shoulder for
| smoking, it is best to get one with a lot of fat. The fat dissolves
| slowly in the heat and smoke and helps to tenderize the meat.
|
| However, a lot of fat still remains throughout the shoulder. My wife
| and daughter trim the fat off their pork slices. I eat both the meat
| and the fat.
|
| Chicken legs and thighs are good sources of fat. Competition BBQers
| like to smoke chicken thighs because the fat renders out and makes
| the meat tastier for the judges.
|
| I've watched people trim the fat off of steaks--bad idea. The fat
| helps to tenderize the meat. One of my favorite beef cuts is the
| Tri-Tip. I buy the untrimmed ones from the butcher with a fat cap on
| one side. I smoke them for 2 hours or so until they get to 140
| degrees and eat them fat and all.
|
| If one is trying to increase their fat intake, leave the lean cuts of
| meat at the grocery store. Besides, most cuts of meat with lots of
| fat are generally cheaper than the lean ones.
|
| Last weekend, I bought 10 lbs. of pork shoulder for 69 cents per
| pound. 8^)
|
| Mark
| 280/220/200

I have a fresh ham in the roaster right now. On special for $0.99/lb. The
smoking sounds delicious! I like to cook fresh pork roast, of one kind or
another, to the point it will shred easily, and then serve with some kind of
green Mexican-style salsa. Good with lc tortillas, too.

Beef prices have gotten rediculous, haven't they? It seems like everyone I
know professes to not be eating red meat, but somebody's eating it.

HG

"Mark Filice" wrote in message
...
In article , Nina says...

(Where does one get pork shoulder for 69 cents/lb., anyway?)

They were on sale at the local chain grocery store. When I went in the
store, I
was looking for some tri-tip roasts. I gagged at the $6.49/lb price.

I next looked at pork ribs. An utrimmed rack of ribs is a good value at
$1.99/lb
or less--they were priced at $2.99 lb. So I skipped them.

A fresh turkey was priced at $1.69--way too much $$, and I didn't have the
time
to defrost a frozen one that was much cheaper.

So when I came upon the pork shoulders, I put two 5 pounders in the basket
and
brought them home to smoke.

We sliced up one of them and ate it last night. There is one remaining
that will
be eaten by my girls in tortillas with cheese. I'm just going to eat the
pork
shoulder meat.

Mark

Close, but olives do have carbs. Around 3 g per 100 g of the black kind, per
USDA (fiber subtracted). Not a lot, true, but you can't eat them by the
boatload on induction. The high salt content is probably the biggest issue
for most folks, you're right there.

I think carb values for olives are often given for very small quantities (1
olive, 1 tablespoon, etc.) and so, as with values for heavy cream, rounding
often produces a zero carb value.

HG

"John" wrote in message
news:bbb56bc9-6c34-4bff-bc59-
Olives contain no protein and no carbs. All fat I think. And it is
the
good kind of fat too. But watch the salt - check that out - see if
you
can get low salt ones. Or sometimes people soak them in water and
the salt then comes out after a while - but then without any salt
they
don't taste so good - so I don't know ! But I love olives !

Mark Filice writes:

I smoked 2 pork shoulders this weekend. When choosing a shoulder for
smoking, it is best to get one with a lot of fat. The fat dissolves
slowly in the heat and smoke and helps to tenderize the meat.

However, a lot of fat still remains throughout the shoulder.

Yep. Last week, I slow-cooked a pork loin roast that my fiancee raved
to everyone about for days. I took a 5-pound bone-in loin roast from
one of my dad's hogs (that live outside and aren't pushed to excessive
leanness, so the meat has plenty of fat); coated it with sea salt,
cracked pepper, and sage; browned it in a hot stainless-steel skillet;
then put it in the crock pot. I deglazed the skillet with a little
wine, then cooked some chopped onions and celery in it until softened,
and added that to the roast along with garlic, bay leaves, and cloves.
Cooked it all day on low, and she couldn't get over how good it
was--said the fat was like cream it was so soft and juicy.



--
Aaron -- 285/253/200 -- aaron.baugher.biz

wrote in

Butter
Coconut Oil
Coconut Milk

I've been reading about the many benefits of taking coconut oil, about 3
table spoons a day.

It's the Lauric Acid that has many Anti Viral properties and helps boost
metabolism too by helping improve absorbtion of Thyroid harmones.

Anybody have any experience with this oil?

DB wrote:
wrote in

Butter
Coconut Oil
Coconut Milk

I've been reading about the many benefits of taking coconut oil, about 3
table spoons a day.

It's the Lauric Acid that has many Anti Viral properties and helps boost
metabolism too by helping improve absorbtion of Thyroid harmones.

Anybody have any experience with this oil?



Yea, loose stools with one tablespoon a day.

--

Pramesh Rutaji

- remove tongue to reply

"DB" wrote:

I've been reading about the many benefits of taking coconut oil, about 3
table spoons a day.

It's the Lauric Acid that has many Anti Viral properties and helps boost
metabolism too by helping improve absorbtion of Thyroid harmones.

Anybody have any experience with this oil?

Extra virgin coconut oil - ten dollars a liter at the fancy grocery.

Regular coconut oil - three dollars a liter in the Mexican section
at Super WalMart.

It's solid but soft at room temperature. Melts easily. Has a very
mild aroma and imparts little or no extra flavor into the food. I
have used it to good effect sauteeing veggies, eggs, diced chicken.
I have not tried it for deep frying.

There's some sense in using it in place of vegitable shortening to
avoid transfats and any lard I've found in stores has some transfats
added so using coconut oil in place of that makes some sense
also. The supposed anti-viral benefit I can't address but if true
it's
a nice addition.

Since it's good for cooking I haven't tried it as an ingredient.

"Doug Freyburger" wrote in

There's some sense in using it in place of vegitable shortening to
avoid transfats and any lard I've found in stores has some transfats
added so using coconut oil in place of that makes some sense
also. The supposed anti-viral benefit I can't address but if true
it's
a nice addition.


Here the break down:
http://www.iherb.com/ProductDetails....248510386&at=0

125 calories per tablespoon is heavy, but well worth the benefits!
I just started using it 2 days ago, so can't report any changes yet.

tastes OK, not hard to choke down in liquid form as it's 80 degrees in here
right now!

Doug Freyburger wrote:
not tried it for deep frying.

There's some sense in using it in place of vegitable shortening to
avoid transfats and any lard I've found in stores has some transfats
added so using coconut oil in place of that makes some sense
also. The supposed anti-viral benefit I can't address but if true
it's
a nice addition.


Found this on the internet. They sell lard.

http://www.prairiepridefarm.com/

I'm thinking about ordering it. If I do, I'll let know. I'm still
thinking about it. Almost $9.00 for a pound of leaf lard is more than 4
times what I would pay for butter if the butter was on sale.

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