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#21
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Atkins Diet
On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote: I did just that, checked ingredients as you recommend, pretty much all "whole wheat" bread in our grocery store was not really 100% whole wheat and had lots of ingredients that I do not care for. (our grocery store's name is Jewel) All shop-bought bread has ingredients that one might not add to bread made at home - preservatives and stuff. Our bread *is* made with 100% wholemeal flour, or it's not allowed to call itself wholemeal. If you really want to know what you're putting in your body, make your own bread - from scratch, not from a bread-mix! I do sometimes, but life is too short - and our supermarket's in-store bakery too good - to do that all the time. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#22
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Atkins Diet
On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote: I did just that, checked ingredients as you recommend, pretty much all "whole wheat" bread in our grocery store was not really 100% whole wheat and had lots of ingredients that I do not care for. (our grocery store's name is Jewel) All shop-bought bread has ingredients that one might not add to bread made at home - preservatives and stuff. Our bread *is* made with 100% wholemeal flour, or it's not allowed to call itself wholemeal. If you really want to know what you're putting in your body, make your own bread - from scratch, not from a bread-mix! I do sometimes, but life is too short - and our supermarket's in-store bakery too good - to do that all the time. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#23
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On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote: I did just that, checked ingredients as you recommend, pretty much all "whole wheat" bread in our grocery store was not really 100% whole wheat and had lots of ingredients that I do not care for. (our grocery store's name is Jewel) All shop-bought bread has ingredients that one might not add to bread made at home - preservatives and stuff. Our bread *is* made with 100% wholemeal flour, or it's not allowed to call itself wholemeal. If you really want to know what you're putting in your body, make your own bread - from scratch, not from a bread-mix! I do sometimes, but life is too short - and our supermarket's in-store bakery too good - to do that all the time. -- Annabel Smyth http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! |
#24
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Atkins Diet
Barry Walker wrote:
What's the general consensus here on the Atkins Diet, or any low-carb diet? Good or bad? Better than a low-fat diet? Anyone here on a low-carb diet? Thanks in advance. What specific problems with your eating are you trying to address? |
#25
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Atkins Diet
"Ignoramus24206" wrote in message ... In article .net, MJC wrote: Thanks for mentioning this. I just checked my "grain" bread and you are absolutly right. They used Brown Sugar instead of molasses but it has the same results. Exactly. I looked in our grocery store and could not find real 100% whole grain bread. All that bread was fake. i http://www.cspinet.org/new/bread.htm Brownberry and Pepperridge Farm usually have some whole grain breads if they're available in your store. |
#26
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Atkins Diet
"Ignoramus24206" wrote in message ... In article .net, MJC wrote: Thanks for mentioning this. I just checked my "grain" bread and you are absolutly right. They used Brown Sugar instead of molasses but it has the same results. Exactly. I looked in our grocery store and could not find real 100% whole grain bread. All that bread was fake. i http://www.cspinet.org/new/bread.htm Brownberry and Pepperridge Farm usually have some whole grain breads if they're available in your store. |
#27
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Atkins Diet
"Paula" wrote in message
om... None of the low carb diets recommend that you eliminate carbs for the rest of your life. They still "put a restriction and/or ban food groups". I doubt Aktins lets you eat an unlimited amount of carbs a day. I also doubt Atkins let you add four sugar cubes in your morning coffee. So, it's restrictive. And it does recommend that you continue that restriction for the rest of your life. You reintroduce carbs into your diet selectively and as long as you continue to lose the weight you want to lose and keep your cravings at bay, you can continue to move through the phases of the diet. You *reintroduce* them *selectively*. This is still a restriction. Control of your carb intake is going to be monitored by a formula or some kind of external signal, not by your own feelings. If you *stop* being on Atkins and resume your old habits, you *will* regain your lost weight. So, you do have to stay on Atkins for life. The fact that you won't eat the same Atkins on induction and on the day of your death doesn't change the fact that you're on it for life. When it comes right down to it, Atkins and South Beach are pretty much diabetic diets. Personally, I'd rather control my carbs BEFORE I get diabetes than after and the fewer carbs I eat, the less I crave them. Some diabetics do not control carbs as tightly as Atkins claims non-diabetics have to. IMHO, loss of weight and exercising does a lot more against diabete than reducing carbs themselves (especially if we consider low glycemic carbs). Also, carbs do not trigger diabete, some people will never get diabete, whatever they do, since they don't have the genetics for it. As for the craving relationship, that might be true for you. But there are other ways to control craving. I still don't know if the control over craving that some people on Atkins get is a direct effect of the diet, or a psychological consequence of the tight control its framework provides. And some people do *not* get good craving control under Atkins, they just stay the hell away from them, because they would binge if they ate any. I would not call that good control. I guess you don't really care about how things work, as long as they work for you anyway. Eliminating whites - as in white flour and white sugar - never hurt anyone. It depends on what you mean by "hurt". Sure, it doesn't hurt anyone's health. But if your whole culture uses flour, that means being cut from your culture, and that can cut like hell (especially if your culture is all that is holding you together in a foreign land). It also means losing familly customs, losing things that have been handed down from one generation to the next. Same with familly culture - if the diet means you can never eat with your familly again, it does hurt. If you ask an Indian or Japanese never to eat rice again, you're making his familly life difficult. If the diet means you will never ever be able to eat food that made you feel good (kid's memories and all), it does hurt. Sure, you might think it's not a significant hurt, and that all that matters is health. But how many diets have been dropped because of that kind of hurt? To human beings, eating is much more than fueling the body with the right stuff. It's also a social ritual. And it's also a way of identifying oneself to one's culture and familly. |
#28
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"Paula" wrote in message
om... None of the low carb diets recommend that you eliminate carbs for the rest of your life. They still "put a restriction and/or ban food groups". I doubt Aktins lets you eat an unlimited amount of carbs a day. I also doubt Atkins let you add four sugar cubes in your morning coffee. So, it's restrictive. And it does recommend that you continue that restriction for the rest of your life. You reintroduce carbs into your diet selectively and as long as you continue to lose the weight you want to lose and keep your cravings at bay, you can continue to move through the phases of the diet. You *reintroduce* them *selectively*. This is still a restriction. Control of your carb intake is going to be monitored by a formula or some kind of external signal, not by your own feelings. If you *stop* being on Atkins and resume your old habits, you *will* regain your lost weight. So, you do have to stay on Atkins for life. The fact that you won't eat the same Atkins on induction and on the day of your death doesn't change the fact that you're on it for life. When it comes right down to it, Atkins and South Beach are pretty much diabetic diets. Personally, I'd rather control my carbs BEFORE I get diabetes than after and the fewer carbs I eat, the less I crave them. Some diabetics do not control carbs as tightly as Atkins claims non-diabetics have to. IMHO, loss of weight and exercising does a lot more against diabete than reducing carbs themselves (especially if we consider low glycemic carbs). Also, carbs do not trigger diabete, some people will never get diabete, whatever they do, since they don't have the genetics for it. As for the craving relationship, that might be true for you. But there are other ways to control craving. I still don't know if the control over craving that some people on Atkins get is a direct effect of the diet, or a psychological consequence of the tight control its framework provides. And some people do *not* get good craving control under Atkins, they just stay the hell away from them, because they would binge if they ate any. I would not call that good control. I guess you don't really care about how things work, as long as they work for you anyway. Eliminating whites - as in white flour and white sugar - never hurt anyone. It depends on what you mean by "hurt". Sure, it doesn't hurt anyone's health. But if your whole culture uses flour, that means being cut from your culture, and that can cut like hell (especially if your culture is all that is holding you together in a foreign land). It also means losing familly customs, losing things that have been handed down from one generation to the next. Same with familly culture - if the diet means you can never eat with your familly again, it does hurt. If you ask an Indian or Japanese never to eat rice again, you're making his familly life difficult. If the diet means you will never ever be able to eat food that made you feel good (kid's memories and all), it does hurt. Sure, you might think it's not a significant hurt, and that all that matters is health. But how many diets have been dropped because of that kind of hurt? To human beings, eating is much more than fueling the body with the right stuff. It's also a social ritual. And it's also a way of identifying oneself to one's culture and familly. |
#29
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Atkins Diet
"Annabel Smyth" wrote in message
... All shop-bought bread has ingredients that one might not add to bread made at home - preservatives and stuff. Our bread *is* made with 100% wholemeal flour, or it's not allowed to call itself wholemeal. I think that's still a huge difference between the USA and Europe, and that's what you're seeing. We buy our bread in bakeries, while most Americans seem to buy it at groceries. I haven't visited the UK for a while, so I don't know how the situation has evolved there. But in France, even when shopping in a large supermarket, I can buy my bread at a bakery booth where they do cook their bread (though they don't bake it, they receive raw frozen bread sticks and cook them - legally, they're not allowed to call themselves a "bakery"). Bakeries have pretty tight regulations on what they can call category X bread. Whole bread has a minimum amount of whole flour in it, less than that, and it's illegal to call it "whole". For instance, "traditionnal French bread" can only be made with flour, water, levain and salt - no conservative, no fat, no colouring... This even applies to industrial bread sold under plastic in supermarket, if it's not whole, it cannot be called whole (usually, it will be called "brown American bread" or something like that ). Europe does have the advantage that we put a very strict definition on what a food product exactly is. That why we have so many products called "fermented milk product" instead of yogourt (didn't meet the definition of yogourt), "milk based spreading paste" (wasn't close enough to the definition of cheese), "chocolate flavoured candy" (it's not REAL chocolate)... This ensures that what you buy is actually reasonnably close to what you're expecting, once you have learnt to pay attention... |
#30
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Atkins Diet
"Annabel Smyth" wrote in message
... All shop-bought bread has ingredients that one might not add to bread made at home - preservatives and stuff. Our bread *is* made with 100% wholemeal flour, or it's not allowed to call itself wholemeal. I think that's still a huge difference between the USA and Europe, and that's what you're seeing. We buy our bread in bakeries, while most Americans seem to buy it at groceries. I haven't visited the UK for a while, so I don't know how the situation has evolved there. But in France, even when shopping in a large supermarket, I can buy my bread at a bakery booth where they do cook their bread (though they don't bake it, they receive raw frozen bread sticks and cook them - legally, they're not allowed to call themselves a "bakery"). Bakeries have pretty tight regulations on what they can call category X bread. Whole bread has a minimum amount of whole flour in it, less than that, and it's illegal to call it "whole". For instance, "traditionnal French bread" can only be made with flour, water, levain and salt - no conservative, no fat, no colouring... This even applies to industrial bread sold under plastic in supermarket, if it's not whole, it cannot be called whole (usually, it will be called "brown American bread" or something like that ). Europe does have the advantage that we put a very strict definition on what a food product exactly is. That why we have so many products called "fermented milk product" instead of yogourt (didn't meet the definition of yogourt), "milk based spreading paste" (wasn't close enough to the definition of cheese), "chocolate flavoured candy" (it's not REAL chocolate)... This ensures that what you buy is actually reasonnably close to what you're expecting, once you have learnt to pay attention... |
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