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Fruit's phytochemicals without the sugar? By yogurt?
I've recently gone from low-carb to very-low-carb eating. I'm trying to get below 20 g/d. (And HOORAY has it done great things for my blood sugars! Also much less hunger while I'm dropping weight.) One of the things I've cut is fruits. And I miss 'em.
Is there a way to get the phytochemicals from fruits, without the sugar? I'm thinking of live-culture yogurt. When it's packaged, it has a fair amount of lactose in it, and the label usually shows 4-8g/serving of sugar. But I've read several places that the live culture converts the lactose to lactate (lactic acid). So it doesn't increase your blood sugar at all. Would this still work if I mashed up, and mixed in: strawberries cherries blueberries plums beets? Would the fermentation process kill all the antioxidants? That is, red wine seems to retain the antioxidants of the grapes, but preservation depletes the antioxidants in olives. For a while in my childhood, my mother kept a crock of yeasty fruit on the counter, which got kind of sour and kind of alcoholic. She called it "brandied fruit." I wonder... Adam |
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Fruit's phytochemicals without the sugar? By yogurt?
On Dec 2, 10:27*am, wrote:
I've recently gone from low-carb to very-low-carb eating. *I'm trying to get below 20 g/d. *(And HOORAY has it done great things for my blood sugars! *Also much less hunger while I'm dropping weight.) *One of the things I've cut is fruits. *And I miss 'em. Is there a way to get the phytochemicals from fruits, without the sugar? I'm thinking of live-culture yogurt. * When it's packaged, it has a fair amount of lactose in it, and the label usually shows 4-8g/serving of sugar. *But I've read several places that the live culture converts the lactose to lactate (lactic acid). *So it doesn't increase your blood sugar at all. Would this still work if I mashed up, and mixed in: * * strawberries * * cherries * * blueberries * * plums * * beets? Would the fermentation process kill all the antioxidants? *That is, red wine seems to retain the antioxidants of the grapes, but preservation depletes the antioxidants in olives. For a while in my childhood, my mother kept a crock of yeasty fruit on the counter, which got kind of sour and kind of alcoholic. *She called it "brandied fruit." *I wonder... Adam The bigger question here would be why you want or need to go below 20g a day? That's less than even the 20g permitted on Atkins induction. I have no problem with people who want to stay at that level for awhile, but one of the obvious problems is that it limits not only fruits, but other vegetables choices as well. It doesn't take much in the way of even LC vegs to get to 20g. Also, fruits are not the only source of phytochemicals. They are contained in most other plants as well. So, you could probably get the same things you're getting in fruit from LC vegetables. But then when I did induction I wasn't worried about all the possible nutrients because the induction level of carb is typically only 2 weeks. And even if you extend it to a couple months, it's not like you're going to be at 20g of carb and that limited in food choices forever. |
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Fruit's phytochemicals without the sugar? By yogurt?
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Fruit's phytochemicals without the sugar? By yogurt?
On Dec 2, 2:55*pm, Doug Freyburger wrote:
wrote: wrote: I've recently gone from low-carb to very-low-carb eating. *I'm trying to get below 20 g/d. *(And HOORAY has it done great things for my blood sugars! *Also much less hunger while I'm dropping weight.) Just to check - You don't think that lower carb gives faster loss do you? *it can happen temporarily but in general it's a false assumption. *Once in ketosis changing carb grams does nothing to effect the rate of fat coming out of storage. Here we go again. I'd like to see a reference on that. And we've been over this a dozen times. You claim Atkins said it. I've given you page after page of reference where he has said exactly the opposite. Words to the effect that before considering whether to remain in induction or move on, you should ask yourself if you have a lot to lose. He pointed out that if you're doing fine, it was OK to stay in induction. And it would be very strange for him to recommend those with a lot to lose consider staying in induction if it did not make the weight come off faster. I have never seen anything he wrote that says that upping your carbs will not slow your weight loss. I know it does for me personally. And I've seen people here over the years that couldn't lose unless they stayed at or close to induction levels. If you have any references for us to look at, that support what you claim, from Atkins or anyone else, now would be a good time. |
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Fruit's phytochemicals without the sugar? By yogurt?
On Sunday, December 2, 2012 1:55:20 PM UTC-6, Doug Freyburger wrote:
Stay too low and in various time frames two weeks to a year T3 then leptin then cortisol levels interfere with benefits of lower carb. I've seen that claim repeatedly on the web. But the only published studies I could find on it were mouse models. I even wrote to Jeff Volek (who wrote the most recent Atkins book) and he said From: "Volek, Jeff" Subject: Does Very Low Carb + Intense exercise cause Testosterone Drop? Date: Nov 30, 2012 4:29 AM Hi [Adam], I have done a lot of work on testosterone, including its regulation by diet. We have measured testosterone in many of our studies examining effects of well formulated low carbohydrate diets and never observed a decrease. In fact, a significant body of research indicates that low fat diets are associated with lower testosterone, so if anything a higher fat intake would protect against low testosterone. Best, Jeff Volek I suspect that the key here is "WELL FORMULATED". Volek advocates a lot of careful minerals-management and he acknowledges that people who don't often either find the diets intolerable or get into trouble. Still, if anybody has some good literature citations on the whole "low-carb + exercise = trouble(testosterone, cortisol)" thing, I'd be real interested. |
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Fruit's phytochemicals without the sugar? By yogurt?
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