High fat without high carb?

[Guest guest]

I've recently started introducing some high fat foods (they're

starting to taste delicious to me) into my diet, namely pate and raw

cheese. My only problem is how to consume them without driving carbs

through the roof (and the insulinogenic effect of sat fat+so-so carb

sources). I usually eat pate on whole wheat toast bread and cheese

with some meat on pumpernickel bread. I can eat both things raw...but

it just doesn't feel like a meal. I have the same sort of problem with

butter and other high fat foods; there have to carb in there somewhere!

Any advice?

-

[Guest guest]

>I have the same sort of problem with

>butter and other high fat foods; there have to carb in there somewhere!

>

>Any advice?

>

>-

Well, at the risk of being totally obnoxious ... I find the same thing,

and eat them on rice crackers. There is very little carb in a

little rice cracker, and without the gluten they don't bother

me. Trader Joes has little corn crackers too that work. Actually

the rest of the family got addicted to them too, they make

these nice crunchy little appetizers you can pop in your mouth.

My DH makes a whole plate of them, with goat cheese, lox, and

a bay leaf.

Now if you find a rice cracker is not somehow as satisfying

as a wheat cracker, that is a good experiment too.

-- Heidi

[Guest guest]

I personally don't limit my carbs in any way, but I think a great way to eat

cheese with no bread is on salad.

I haven't made salads in a while, but when I make them I eat a giant

quart-sized salad with lettuce and all kinds of veggies sprouts, etc, plus

plenty of

bacon, raw swiss cheese (raw swiss goes *great* with bacon) cut into cubes, and

(raw) parmesano reggiano dumped all over the top. Plus plenty of olive oil

and some raw apple cider vinegar. Definitely low-carb, definitely loaded with

fat, but a high volume of friends from the plant kingdom.

Chris

[Guest guest]

In a message dated 9/27/03 7:20:27 PM Eastern Daylight Time,

liberty@... writes:

> Did you just write that your family's " addicted " to corn? (-:

>

,

Out of curiosity are you left-handed? This is the first time I've ever seen

a smiley face drawn " backwards " !

lol!

chris

[Guest guest]

In a message dated 9/27/03 8:20:40 PM Eastern Daylight Time,

liberty@... writes:

> When I finally realized

> what they were, I still resisted using them, thinking they

> were kind of stupid, but people kept getting offended by

> my blunt way of putting things, and so I decided that I'd

> better start using them.

LOL!

Actually I'm still figuring out

> all of this netiquette stuff, and today or tomorrow I hope

> to find out what " DH " means.

i believe it is " darling husband " or " damn husband " depending on your mood,

or something like that. been asked an answered quite a few times on this list!

L.O.L. (e.t.i.s.) (^:þ

>

> (does that look like a smiley with a hat?)

Yes, and a nose too!

I don't think there is actual rules about the direction of the smiley, but

precedent has provided an implicit requirement for a eye-to-mouth direction.

However, I'd never thought there was a rule until I realized you broke it!

That's ok, I've never had much respect for rules anyway (-; ;-)

Chris

[Guest guest]

vegetables.

mike parker

> I've recently started introducing some high fat foods (they're

> starting to taste delicious to me) into my diet, namely pate and raw

> cheese. My only problem is how to consume them without driving carbs

> through the roof (and the insulinogenic effect of sat fat+so-so carb

> sources). I usually eat pate on whole wheat toast bread and cheese

> with some meat on pumpernickel bread. I can eat both things

raw...but

> it just doesn't feel like a meal. I have the same sort of problem

with

> butter and other high fat foods; there have to carb in there

somewhere!

>

> Any advice?

>

> -

[Guest guest]

> . . .

> I usually eat pate on whole wheat toast bread and cheese

> with some meat on pumpernickel bread. I can eat both things

raw...but

> it just doesn't feel like a meal. I have the same sort of problem

with

> butter and other high fat foods; there have to carb in there

somewhere!

>

> Any advice?

Spread them on cucumber slices, stalks from the heart

of celery, or a leaf from the heart of romaine. Also,

drink kefir, it doesn't need to be spread on anything.

I crumble feta, which is a very rich cheese, on top of

my bowl of kefir. Use butter to fry your meat, eggs and

vegetables, rather than as a spread for bread. However,

I occasionally eat bread. I see nothing wrong with it,

since I'm on a LOW-carbohydrate diet, not a NO-carbohydrate

diet. Another nice way to eat butter is to keep it at room

temperature, and therefore soft, and then spread a thick

layer onto one after another pecan or walnut half.

Unfortunately it's awfully good like this smeared on split

open dates too! I also like thinly sliced Swiss cheese

with some butter on it. A good salad, containing an

interesting variety of vegetables, including chunky ones

like cucumbers, can include a lot of cheese, and doesn't

need bread to feel like a meal.

[Guest guest]

>

> Well, at the risk of being totally obnoxious ... I find the same

thing,

> and eat them on rice crackers. There is very little carb in a

> little rice cracker, and without the gluten they don't bother

> me. Trader Joes has little corn crackers too that work. Actually

> the rest of the family got addicted to them too,

Did you just write that your family's " addicted " to corn? (-:

> they make these nice crunchy little appetizers you can pop in

> your mouth. My DH makes a whole plate of them, with goat cheese,

> lox, and a bay leaf.

What's a " DH " and why is he or she tempted to eat so much

of this carbohydrate if it doesn't contain gluten? ;-)

> Now if you find a rice cracker is not somehow as satisfying

> as a wheat cracker, that is a good experiment too.

Aren't rice crackers produced by the same method used to

make rice cakes? Sally Fallon wrote " Whole grains that

have been processed by high heat and pressure to produce

puffed wheat, oats and rice are actually quite toxic and

have caused rapid death in test animals. We do not recom-

mend rice cakes, a popular snack food. " Sorry, I'm not

trying to be obnoxious either. (-:

[Guest guest]

>

> Out of curiosity are you left-handed? This is the first time I've

ever seen

> a smiley face drawn " backwards " !

>

> lol!

>

> chris

Oh, I didn't know that they had a proper direction.

In fact, for a long time after I first bought a computer

and got online, I didn't realize that those were smiley

faces, or what things like " LOL " meant. I thought that

they must be some kind of odd punctuation that I wasn't

familiar with, or something added like the " > " -s added to

the message when you right a reply. When I finally realized

what they were, I still resisted using them, thinking they

were kind of stupid, but people kept getting offended by

my blunt way of putting things, and so I decided that I'd

better start using them. Actually I'm still figuring out

all of this netiquette stuff, and today or tomorrow I hope

to find out what " DH " means. L.O.L. (e.t.i.s.) (^:þ

(does that look like a smiley with a hat?)

[Guest guest]

> This is the first time I've ever seen

>a smiley face drawn " backwards " !

>

>lol!

>

>chris

Just curious to know why you think it's backwards!

Maybe we tend to type it with eyes first because that's top to bottom, and

why top to bottom is the preferred orientation, i don't know either!

[Guest guest]

>> I usually eat pate on whole wheat toast bread and cheese

with some meat on pumpernickel bread. I can eat both things raw...but

it just doesn't feel like a meal. I have the same sort of problem with

butter and other high fat foods; there have to carb in there somewhere! <<

I eat pate now on slices of cheese- I kid you not!

I also sometimes bake little piles of grated cheese (usually cheddar) in the

oven to make " crackers. "

Butter there is no substitute for bread, crackers, etc. I only use butter now in

cooking and on veggies, steak etc.

Christie

[Guest guest]

>> Well, at the risk of being totally obnoxious ... I find the same

>thing,

>> and eat them on rice crackers. There is very little carb in a

>> little rice cracker, and without the gluten they don't bother

>> me. Trader Joes has little corn crackers too that work. Actually

>> the rest of the family got addicted to them too,

>

>Did you just write that your family's " addicted " to corn? (-:

Oy veh. No, they are addicted to little crackers with goat cheese

and lox and basil leaves. Total carb: 13 g for 8 crackers, which is

really about the amount one person eats. Mostly we use rice crackers

though. It really doesn't matter, you don't taste the cracker.

Anyway, I'm not addicted to corn, I'm addicted to hash browns :-p

And kimchi and rare Longhorn steak, and raw garlic.

>> they make these nice crunchy little appetizers you can pop in

>> your mouth. My DH makes a whole plate of them, with goat cheese,

>> lox, and a bay leaf.

>

>What's a " DH " and why is he or she tempted to eat so much

>of this carbohydrate if it doesn't contain gluten? ;-)

DH is " Dear Husband " or " D^ & * Husband " , depending on the context.

And obviously they are tempted because of the lox and goat cheese

and fresh basil and maybe some olive oil! The cracker is just

a holder. And 13 g of carb is not a LOT -- unless you start with the

stance that " carbs are bad " . Reminds me a lot of the alcohol arguments

I grew up with -- one parent: " Alcohol is BAD. You drink to much " . The

other (who drinks rather moderately): " Wine is good for your health.

You drink too little! " .

>> Now if you find a rice cracker is not somehow as satisfying

>> as a wheat cracker, that is a good experiment too.

>

>Aren't rice crackers produced by the same method used to

>make rice cakes? Sally Fallon wrote " Whole grains that

>have been processed by high heat and pressure to produce

>puffed wheat, oats and rice are actually quite toxic and

>have caused rapid death in test animals. We do not recom-

>mend rice cakes, a popular snack food. " Sorry, I'm not

>trying to be obnoxious either. (-:

Oh sheesh NO! Not those horrid rice cakes. Rice crackers

are produced like any other cracker, mixing rice flour and

some water and baking it. Makes a thin little crisp cracker

that is perfect for topping with something. You can make

them yourself if you are inclined (mine never came out right).

I tried putting lox on other things, like lettuce leaves and

celery, and it just didn't work for me. I suppose my body

wants a little carb with the lox.

However, it is funny you mention it, because my Rye Crisp

and Beer was my one main gluten source for a long time.

Every night: Rye Crisp, cheese, and a good Porter. My legs would turn red

at the bottom and I'd get these itchy dots which I figured were

some sort of nocturnal fleas (takes me awhile to figure things

out). One evening I switched to rice crackers, cheese and wine instead,

as an experiment, and lo and behold, no leg problems and no

fleas!

-- Heidi

[Guest guest]

>> Butter there is no substitute for bread, crackers, etc. I only use butter now

in cooking and on veggies, steak etc. <<

Actually, the egg thread reminded me of something a friend on an Atkins list

taught me - to take hot, almost-hard-boiled-but-not-quite eggs, and mash them in

big chunks with butter and pepper - for this I use the KerryGold and it's really

delicious - and high in fat! And you get that " cold chunk of butter " mouth feel

that is like putting cold butter on a hot muffin. <G>

Christie

[Guest guest]

>

> Oy veh. No, they are addicted to little crackers with goat cheese

> and lox and basil leaves. Total carb: 13 g for 8 crackers, which is

> really about the amount one person eats. Mostly we use rice crackers

> though. It really doesn't matter, you don't taste the cracker.

O.K. then, that sounds great. They're used kind of like

how certain low-carb recipes call for hollowed potato

skins that are baked until crispy and then stuffed.

> Anyway, I'm not addicted to corn, I'm addicted to hash browns :-p

> And kimchi and rare Longhorn steak, and raw garlic.

Ooh! Don't talk about hash browns. My mother makes the

best hash browns, but potatoes effect me somewhat like

wheat does you.

> DH is " Dear Husband " or " D^ & * Husband " , depending on the context.

Oh. I should have been able to figure that one out. (-:

> And obviously they are tempted because of the lox and goat cheese

> and fresh basil and maybe some olive oil! The cracker is just

> a holder. And 13 g of carb is not a LOT -- unless you start with the

> stance that " carbs are bad " . Reminds me a lot of the alcohol

arguments

> I grew up with -- one parent: " Alcohol is BAD. You drink to much " .

The

> other (who drinks rather moderately): " Wine is good for your health.

> You drink too little! " .

No, no. Like I said in the other post, I'm lo-carb, not no-carb.

A very thin and crisp cracker as a holder for all kinds of other

good low-carb food sounds like a great idea to me.

> Oh sheesh NO! Not those horrid rice cakes. Rice crackers

> are produced like any other cracker, mixing rice flour and

> some water and baking it. Makes a thin little crisp cracker

> that is perfect for topping with something. You can make

> them yourself if you are inclined (mine never came out right).

Ooooh... I was thinking of those puffed things, usually with

Asian flavorings, that they sell in the health food stores.

They definitely look like they were made like rice cakes.

> I tried putting lox on other things, like lettuce leaves and

> celery, and it just didn't work for me. I suppose my body

> wants a little carb with the lox.

Yeah, you're right. The vegetable cracker/bread/bun-substitutes

don't always quite hit the spot.

[Guest guest]

>>I also sometimes bake little piles of grated cheese (usually >>cheddar) in the

oven to make " crackers. "

Christie, please tell me how you do this. I saw a woman one time on TV make

these big round crackers with just cheese. I was in the middle of something so I

did not pay attention. It looked realy good.

Krickett

Christie <christiekeith@...> wrote:

>> I usually eat pate on whole wheat toast bread and cheese

with some meat on pumpernickel bread. I can eat both things raw...but

it just doesn't feel like a meal. I have the same sort of problem with

butter and other high fat foods; there have to carb in there somewhere! <<

I eat pate now on slices of cheese- I kid you not!

I also sometimes bake little piles of grated cheese (usually cheddar) in the

oven to make " crackers. "

Butter there is no substitute for bread, crackers, etc. I only use butter now in

cooking and on veggies, steak etc.

Christie

[Guest guest]

>>I also sometimes bake little piles of grated cheese (usually >>cheddar) in the

oven to make " crackers. "

Christie, please tell me how you do this. I saw a woman one time on TV make

these big round crackers with just cheese. I was in the middle of something so I

did not pay attention. It looked realy good.

Krickett

Christie <christiekeith@...> wrote:

>> I usually eat pate on whole wheat toast bread and cheese

with some meat on pumpernickel bread. I can eat both things raw...but

it just doesn't feel like a meal. I have the same sort of problem with

butter and other high fat foods; there have to carb in there somewhere! <<

I eat pate now on slices of cheese- I kid you not!

I also sometimes bake little piles of grated cheese (usually cheddar) in the

oven to make " crackers. "

Butter there is no substitute for bread, crackers, etc. I only use butter now in

cooking and on veggies, steak etc.

Christie

[Guest guest]

In a message dated 9/27/03 9:45:48 PM Eastern Daylight Time,

karenr@... writes:

> Just curious to know why you think it's backwards!

Because everyone else does it the other way!

~(following the herd)

[Guest guest]

>

>

>Ooh! Don't talk about hash browns. My mother makes the

>best hash browns, but potatoes effect me somewhat like

>wheat does you.

Are you allergic to potatoes, or just that much carb? If it is

potatoes, you may be able to use sweet potatoes ... they are

from a completely different family (morning glory vs. nightshade)

and they make decent hash browns (though you may have to add

a tiny bit of corn starch to make them stick together).

>No, no. Like I said in the other post, I'm lo-carb, not no-carb.

>A very thin and crisp cracker as a holder for all kinds of other

>good low-carb food sounds like a great idea to me.

I think it's a good compromise: like you, I've found that a pure-protein/fat

snack just doesn't satisfy. Pure carb snacks don't satisfy either. There

is some perfect " sweet spot " ... for me, crackers and lox and a glass

of wine is about as perfect as it gets. (I use anchovies and the olive

oil they come in, too, with dehydrated onions).

>

>

>Ooooh... I was thinking of those puffed things, usually with

>Asian flavorings, that they sell in the health food stores.

>They definitely look like they were made like rice cakes.

The ones I buy are a little over an inch around, and very thin. You can

buy them in the health food section or often in the regular cracker

section, and there are several different brands. Some are manufactured

on gluten-containing lines, so I'm picky in that respect, but otherwise

they are all pretty good. Most don't contain any fat, so there isn' the

" hydrogenated fat " issue to worry about.

Here is what they look like (though this isn't a good one, it has

milk solids and oil in it, and they are thicker which means

more carbs):

http://www.glutenfreedelights.com/bakerywindows/ricecrisps.html

-- Heidi

[Guest guest]

>> Christie, please tell me how you do this. I saw a woman one time on TV make

these big round crackers with just cheese. I was in the middle of something so I

did not pay attention. It looked realy good. <<

I take tin foil and line a cookie sheet.

I grate little piles of cheese onto the foil.

I bake at 350 until they look crispy - just a few minutes.

Let them cool a bit, remove from foil, use like crackers.

It couldn't possibly be easier. <G>

Christie

[Guest guest]

>

> Are you allergic to potatoes, or just that much carb?

I'm not sure. I used to eat a large amount of diced

fried potatoes, cooked with carrots, onions, garlic,

jalapeños and various spices almost every day for

breakfast. About a half hour later I would feel weak

and clammy for a while. On other occasions it also

seemed that I responded worse to potatoes than I would

to the equivalent amount of carbohydrate from something

else. However since I started eating much less carbo-

hydrate, I haven't noticed any problem from the very

small amounts of potato that I now occasionally eat.

So I'm not really sure.

> If it is potatoes, you may be able to use sweet potatoes ...

> they are from a completely different family (morning glory vs.

> nightshade)and they make decent hash browns (though you may

> have to add a tiny bit of corn starch to make them stick together).

Yes, I would sometimes add sweet potatoes to my potatoes

when I didn't have carrots on hand, but carrots are much

better this way I think. My family has always eaten a lot

of sweet potatoes. We bake them with the skin on then put

a lot of butter on them.

> Here is what they look like (though this isn't a good one, it has

> milk solids and oil in it, and they are thicker which means

> more carbs):

>

> http://www.glutenfreedelights.com/bakerywindows/ricecrisps.html

Yeah, I checked the picture and those are something

different from what I was imagining at first. I think

I'll try them some time.

[Guest guest]

Christie,

Any other suggestions for what to use instead of aluminum foil.

Thanks,

Jafa

Christie <christiekeith@...> wrote:

>> Christie, please tell me how you do this. I saw a woman one time on TV make

these big round crackers with just cheese. I was in the middle of something so I

did not pay attention. It looked realy good. <<

I take tin foil and line a cookie sheet.

I grate little piles of cheese onto the foil.

I bake at 350 until they look crispy - just a few minutes.

Let them cool a bit, remove from foil, use like crackers.

It couldn't possibly be easier. <G>

Christie

[Guest guest]

>> Any other suggestions for what to use instead of aluminum foil. <<

I would guess any kind of silpat or other surface meant to be used in baking.

Christie

[Guest guest]

On Sat, 27 Sep 2003 14:28:42 -0000

" paultheo2000 " <paultheo2000@...> wrote:

>I've recently started introducing some high fat foods (they're

>starting to taste delicious to me) into my diet, namely pate and raw

>cheese. My only problem is how to consume them without driving carbs

>through the roof (and the insulinogenic effect of sat fat+so-so carb

>sources). I usually eat pate on whole wheat toast bread and cheese

>with some meat on pumpernickel bread. I can eat both things raw...but

>it just doesn't feel like a meal. I have the same sort of problem with

>butter and other high fat foods; there have to carb in there somewhere!

>

>Any advice?

>

>-

>

Hi ,

I make smoothies with butter, lots of it. Quite tasty.

I put pate on thick slices of cheese

I have made a sandwich with meat as the " bread " and anything I want as

the filling (usually cheese and butter). Works well with roasts.

No vegetable is complete without butter.

No meat dish of any sort (especially steak) is complete without butter.

At a local restaurant in the area (El Gaucho) they have a baseball cut

top sirlion covered with bleu cheese on the menu that is quite good.

I have made burgers with blue cheese filling. Yummy!

Coconut oil has a place in my smoothies as does coconut cream and

coconut milk.

I use a melted butter dip when eating oysters on the half shell.

Lox wrapped around cheese and avocado is excellent as is raw tuna.

I remember once my dad having some crackers that were very low carb

because they were so thin. I imagine you could many a food stuff on them.

How about an avocado/cheese mixture (seasoned to taste) placed on slices

of cheese, or mixed into a salad, or eaten on top of beef carpaccio, or

tuna tar tar? All great ways to go.

Hope this helps,

[Guest guest]

Really? I had no idea they were so bad for you! I

have 2 packs on the shelf downstairs, was getting

round to eating htem 1 day as I quite like them

Should I throw them away?

Jo

>

> >Aren't rice crackers produced by the same method

> used to

> >make rice cakes? Sally Fallon wrote " Whole grains

> that

> >have been processed by high heat and pressure to

> produce

> >puffed wheat, oats and rice are actually quite

> toxic and

> >have caused rapid death in test animals. We do not

> recom-

> >mend rice cakes, a popular snack food. "

________________________________________________________________________

Want to chat instantly with your online friends? Get the FREE

Messenger http://mail.messenger..co.uk

[Guest guest]

> Really? I had no idea they were so bad for you! I

> have 2 packs on the shelf downstairs, was getting

> round to eating htem 1 day as I quite like them

>

> Should I throw them away?

Do you have rice cakes or rice crackers? If rice

crackers, then maybe not. First determine whether

or not they were actually manufactured in the same

way as rice cakes and other puffed cereals. When

Heidi first mentioned " rice crackers " I assumed

she was talking about something like those here

http://www.taquitos.net/snacks.php?snack_code=1353

http://www.taquitos.net/snacks.php?snack_code=1352

http://www.taquitos.net/snacks.php?snack_code=250 .

See message 29878 for Heidi's description of what

she's actually eating, which is not processed in

this manner, merely baked. Let me also hasten to

add that I'm not sure that the Eden products are

bad either. I hope not because they taste quite

good. However their texture reminds me of that of

rice cakes and other types of puffed cereals, so I

wondered if they weren't made the same way, but I

certainly can't say for sure. Sorry for any scare

I might have caused.