Oat & Wheat Fiber Substitute for flour?

by | Feb 26, 2013 | Diet, Evolutionary Diet, Food Choices, Low carb diet, Recipe | 0 comments

wheat and oatsI take the other approach when it comes to trying to find baked goods with low carb ingredients and that is simply have very little of something that I fancy so that it doesn’t go above my carb count for the day.

For instance this morning I had a slice of toast with the emphasis being on “a” as in one and obviously the rest of the day was tailored to make sure that my carb allowance didn’t go above my daily threshold.

This isn’t something I do very often as it’s not a habit that I want to get back into but it is certainly a lot easier than faffing around with things that never really taste the same.

Cheers,

Mark

P.S.

This post comes with a temptation health warning.

This is a comment I recently did on a forum post about low carb recipe

Trader Joe’s Grass Fed Beef

by | Feb 21, 2013 | Food Choices, High Protein Diet, Low carb diet, Meat Products, Natural food | 0 comments

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Grass fed beef can seem to be a bit tougher simply because these animals take longer to get to their butchered weight and as you have discovered they don’t carry as much fat.

As the others have suggested cooking slowly and with extra fat is probably one of the simplest ways of ensuring that the meat is tender when you eat it.

If you like your meat underdone then steaks can also be cooked in the European way flash fried very quickly either side. It’s only when you cook the meat right through that you will find it starts to get tough as a general rule.

Tenderizing the meat using a marinade is also something you can do. A very simple marinade is to mix together a cup of vinegar, a cup of water and 3 teaspoons of bicarbonate of soda and just let the meat marinate in that for at least an hour before cooking as gently as possible.

Lastly a tenderization or tenderizing hammer will work wonders as it will tend to break down the longer fibers in  grass fed beef or any grass fed meat come to that and allow you to enjoy your food without having to cut it with a chainsaw.

Hope that helps,

Mark

This is the copy of the comment I made on a forum post about grass fed beef

Mayonnaise?

by | Feb 5, 2013 | Food Choices, High Fat Diet, Low carb diet | 0 comments

Here is a copy of the comment I made on a forum post about mayonnaise

 

Hi Jay,

I also agree with “nette and Buttoni as well. Home made mayonnaise can be done quickly and easily and you don’t even need a blender. I do it the old fashioned way. I just take a big bowl, crack into it 1 egg yolk then with a whisk whisk that up thoroughly and then as I’m whisking I slowly drizzle in ground nut oil as I find that gives  a lovely taste. Keep on adding oil until no more will mix in and then add 1 or 2 teaspoonfuls of cider vinegar and voila…. you have a typically French mayonnaise!

You can also use lemon juice if you want to change the flavor slightly and I have to say it’s much better than shop-bought, oh yes and it keeps well as well but only if people don’t see it sat in the fridge then it doesn’t keep at all.

Hope that helps,

Mark

I need some advice on dieting. I have been looking at several diets?

by | Feb 4, 2013 | Diet, Low carb diet | 0 comments

Another comment of mine on a forum post about dieting over at Yahoo answers

 

Hi Jeanie,

Well looking at what you’re doing as far as activity goes, you’re already doing a lot more than most people to keep yourself active. Going to the gym once or twice a week plus a daily walk and one or two bike rides a week for a whole layer, you’re doing very well actually as far as activities go.

With that level of activity I would suggest you try the Atkins diet that is low carb with high fat and a good percentage of protein. The books are inexpensive and easy to follow and the more closely you follow the method as set down in the book, the greater you will find your success and quite often you’ll find the books in a library as well if you don’t want to invest in one for yourself although I would strongly encourage you to try to do that.

Your doctor by the way is in error. Whilst the body may be able to store certain things over the short term it cannot do so over the long term. If you’re not getting enough nutrition, then your body will start to use every resource it can. If these were not the case, then you would not see emaciated people on the news when they’re reporting about famines; that is just plain obvious. I would however concur that it might be better for you to eat more than one meal a day.

So well done for doing the amount of exercise you’re doing but please do look seriously at properly doing a low carb diet as I think that will help you address many of your health problems.

Cheers,

Mark

 

Grass Fed Beef

by | Jan 30, 2013 | Food Choices, High Protein Diet, Meat Products | 0 comments

A recent comment that I made on a lowcarber forum post about naturally fed beef

 

JoreyTK’s post:

Hey all,

I asked a local farmer if their cattle are grass finished. I’m pretty clueless about cattle raising but is this basically just as nutrient devoid as the supermarket meats?

 

My comment:

Great question JoreyTK and a super response from Jacki too.

From my perspective there are really two different criteria that needed to be looked at whenever we buy beef. The first thing are the animals fed natural food as opposed to food that is laced with antibiotics, hormones and other drugs and is it GM free? Generally speaking if those criteria are met then the meat product is usually pretty good simply because any farmer who is willing to go the extra mile not to use drugs and hormones and to ensure their feed is GMO-free will tend to take care of their animals far more conscientiously than those brought up on vast feedlots.

Whether or not they are finished on grass or corn fed or any other type of grain for that matter, as Jacki has said, will affect how quickly they come to kill weight and that will obviously  affect in many ways both the texture and the taste  as well as the look of the meat as well.

Then there is a third option for finishing cows off and that’s one they use quite extensively in Europe which is once the  growing season has stopped the cattle are transitioned on to silage which if you don’t know about it is fermented grass. This has the advantage of retaining a much larger proportion of all the good stuff, the nutrients as compared to say, dried hay or something like that.

Another popular feed in Europe is also root crops such as turnips, carrots parsnips, sugar beets and even sweet potatoes. Kale is also a very popular hereabout and it seems to last in the field quite well where the farmers will allow the cattle to strip graze it progressively each day.

So even though there may not be grass growing through the winter where you live, farmers do have a choice to feed their cattle in as natural a way as possible according to the resources they’ve got at hand. Whether they’re finished on grass, whether they’re finished on corn or whether they’re finished on solid or kale or whatever, the key issue for me is more is it natural and free of drugs and other additives that I just don’t want passed on to me through the meat I eat. The rest is really just more of a question of taste.

Cheers,

Mark