Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Alot of people have had your symptoms and they seem to pass within a few days. It's just your body detoxing from sugars and carbs. Hope you feel better. maureen > Hi, > I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough. > Any thought appreciated! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Try some V8. It often helps. ;-) --Orea > Hi, > I'm on day three of phase 1. Once I'm out of bed in the morning, I > get lightheaded, shaky hands, weak and sweaty. How many experienced > these symptoms (of low blood sugar, I'm guessing)? Did it last? How > long till the body adjusts to the new way of eating? Any way to > counteract this in phase one? I tried eating a tomato today with my > eggs, but it didn't help enough. > Any thought appreciated! > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. > The South Beach Diet teaches you to rely on the right carbs and the > right fats-the good ones-and enables you to live quite happily without > the bad carbs and bad fats. > > For more on this WOE please read " The South Beach Diet " by Arthur > Agatston, MD. ISBN 1-57954-814-8 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Try some V8. It often helps. ;-) --Orea > Hi, > I'm on day three of phase 1. Once I'm out of bed in the morning, I > get lightheaded, shaky hands, weak and sweaty. How many experienced > these symptoms (of low blood sugar, I'm guessing)? Did it last? How > long till the body adjusts to the new way of eating? Any way to > counteract this in phase one? I tried eating a tomato today with my > eggs, but it didn't help enough. > Any thought appreciated! > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. > The South Beach Diet teaches you to rely on the right carbs and the > right fats-the good ones-and enables you to live quite happily without > the bad carbs and bad fats. > > For more on this WOE please read " The South Beach Diet " by Arthur > Agatston, MD. ISBN 1-57954-814-8 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Not that I'm encouraging you to eat one, but I would think that one of the sugar free ones would be the best. I think that there is one called an Advantage bar. Have you tried the bean cakes yet? A piece of chocolate bean cake with a bit of light cool whip is legal and fills the need for something chocolate. Have a great day on the Beach! Carol -- In South-Beach-Diet-Getting-It-Right , Orea de Sa'Hana <orea33@v...> wrote: > Try some V8. It often helps. ;-) --Orea > > > > Hi, > > I'm on day three of phase 1. Once I'm out of bed in the morning, I > > get lightheaded, shaky hands, weak and sweaty. How many experienced > > these symptoms (of low blood sugar, I'm guessing)? Did it last? How > > long till the body adjusts to the new way of eating? Any way to > > counteract this in phase one? I tried eating a tomato today with my > > eggs, but it didn't help enough. > > Any thought appreciated! > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- fat. > > The South Beach Diet teaches you to rely on the right carbs and the > > right fats-the good ones-and enables you to live quite happily without > > the bad carbs and bad fats. > > > > For more on this WOE please read " The South Beach Diet " by Arthur > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 Not that I'm encouraging you to eat one, but I would think that one of the sugar free ones would be the best. I think that there is one called an Advantage bar. Have you tried the bean cakes yet? A piece of chocolate bean cake with a bit of light cool whip is legal and fills the need for something chocolate. Have a great day on the Beach! Carol -- In South-Beach-Diet-Getting-It-Right , Orea de Sa'Hana <orea33@v...> wrote: > Try some V8. It often helps. ;-) --Orea > > > > Hi, > > I'm on day three of phase 1. Once I'm out of bed in the morning, I > > get lightheaded, shaky hands, weak and sweaty. How many experienced > > these symptoms (of low blood sugar, I'm guessing)? Did it last? How > > long till the body adjusts to the new way of eating? Any way to > > counteract this in phase one? I tried eating a tomato today with my > > eggs, but it didn't help enough. > > Any thought appreciated! > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- fat. > > The South Beach Diet teaches you to rely on the right carbs and the > > right fats-the good ones-and enables you to live quite happily without > > the bad carbs and bad fats. > > > > For more on this WOE please read " The South Beach Diet " by Arthur > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2004 Report Share Posted January 27, 2004 I am new to the group. Can you tell me what a chocolate bean cake is? Thanks, Re: Feeling bad Not that I'm encouraging you to eat one, but I would think that one of the sugar free ones would be the best. I think that there is one called an Advantage bar.Have you tried the bean cakes yet? A piece of chocolate bean cake with a bit of light cool whip is legal and fills the need for something chocolate.Have a great day on the Beach!Carol-- In South-Beach-Diet-Getting-It-Right , Orea de Sa'Hana <orea33@v...> wrote:> Try some V8. It often helps. ;-) --Orea> > > > Hi,> > I'm on day three of phase 1. Once I'm out of bed in the morning, I > > get lightheaded, shaky hands, weak and sweaty. How many experienced > > these symptoms (of low blood sugar, I'm guessing)? Did it last? How > > long till the body adjusts to the new way of eating? Any way to > > counteract this in phase one? I tried eating a tomato today with my > > eggs, but it didn't help enough.> > Any thought appreciated!> > > >> >> > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. > > The South Beach Diet teaches you to rely on the right carbs and the > > right fats-the good ones-and enables you to live quite happily without > > the bad carbs and bad fats.> >> > For more on this WOE please read "The South Beach Diet" by Arthur > > Agatston, MD. ISBN 1-57954-814-8> >> >> >Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 This sounds like something you should talk to a doctor about. Re: Feeling bad Try some V8. It often helps. ;-) --Orea Hi,I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough.Any thought appreciated!Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 I got pretty sick feeling the first week, too. I started on a Monday and on Friday I thought I was going to pass out. I was really dizzy and had a headache. But then after another day I felt really good. So I do think it is something that you go through when you are detoxing. Eat more often in smaller amounts like 6 mini meals instead of 3 plus 2 snacks if you can. Maybe that will help. Good luck. Deb > Hi, > I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough. > Any thought appreciated! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Will someone please tell me what a chocolate bean cake is! Thanks lexigrandma1 wrote: Not that I'm encouraging you to eat one, but I would think that one of the sugar free ones would be the best. I think that there is one called an Advantage bar. Have you tried the bean cakes yet? A piece of chocolate bean cake with a bit of light cool whip is legal and fills the need for something chocolate. Have a great day on the Beach! Carol -- In South-Beach-Diet-Getting-It-Right , Orea de Sa'Hana <orea33@v...> wrote: Try some V8. It often helps. ;-) --Orea Hi, I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough. Any thought appreciated! Reminder: The South Beach Diet is not low-carb. Nor is it low- fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Thanks for all the replies about low blood sugar in the morning. With the guarantee of losing 8-13 pounds within two weeks, I can definitely stick it out! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 I never got over it for the entire two weeks. It is reactive hypoglycemia. Dr A does not provide nearly enough info on this, IMO. My blood sugar hit the floor the first day, and I never got it back up. I wound up eating tons more food than I wanted. Learn from my mistakes <G>: I agree with the advice to eat more, smaller meals. Make sure you are eating enough protein. Drink plenty of water. Be proactive - NEVER get hungry. Always have a good snack with you - cheese stick, nuts, etc. Good luck! Re: Feeling bad I got pretty sick feeling the first week, too. I started on a Monday and on Friday I thought I was going to pass out. I was really dizzy and had a headache. But then after another day I felt really good. So I do think it is something that you go through when you are detoxing. Eat more often in smaller amounts like 6 mini meals instead of 3 plus 2 snacks if you can. Maybe that will help. Good luck. Deb> Hi,> I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough.> Any thought appreciated!> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 I'm not really physically hungry on this diet...maybe psychologically because I want my regular snacks...potato chips! I feel the worst in the morning, and better throughout the day as I'm eating meals by then. It's the overnight wait for food that makes me feel so bad in the morning. I'll look up more info on reactive hypoglycemia. I'll try all the ideas mentioned. Thanks. Re: Feeling bad I got pretty sick feeling the first week, too. I started on a Monday and on Friday I thought I was going to pass out. I was really dizzy and had a headache. But then after another day I felt really good. So I do think it is something that you go through when you are detoxing. Eat more often in smaller amounts like 6 mini meals instead of 3 plus 2 snacks if you can. Maybe that will help. Good luck. Deb> Hi,> I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough.> Any thought appreciated!> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Hello , I am on day 8 today. I was recently diagnosed with IGT (impaired glucose tolerance) which means that I am "almost" diabetic. According the my doctor and the nurses at the seminar I went to, 3/4 of IGT patients eventually have diabetes. Because of this I experience low/high blood sugars and the effects. Part of what helps me is to eat often. Don't forget your snacks. This diet is turning out to be good for me and I am feeling very well. I also joined a gym which is similar to Curves. I really didn't want to, but am glad I did. The combination is working well for me - 4 pounds the first week. Make sure that you eat an hour or so before exercising, and again afterwards. Your blood sugar is lower after exercising and so if you eat then, it will prevent the shakes, sweating. tired "almost fainting" experience. I learned that one the hard way! Hang in there - you can do this! Blessings, Dianne -- Feeling bad Hi, I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough. Any thought appreciated! Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 These are hypoglycemic symptoms. In fact, I used to get them all the time when eating a high carb diet, and it is all gone now that I've upped my protein a bit. First, have you had your blood sugar checked in recent years? You might be diabetic and not know it. If that checks out okay, I'd say add a little protein before bed time; move your morning snack of nuts or cheese stick to first thing in the a.m., so that you can grab something immediately. And make sure you have your snacks during the day, or you may be likely to have these symptoms more often. Ironically, this diet is designed to fight reactive hypoglycemia, so you shouldn't be having those symptoms. Only symptom I noticed in phase I was feeling a bit nauseated the first few days. Robin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Bean Cake (the original) 1 15 oz. can black beans (drained & rinsed) 1 cup eggbeaters (or 4 eggs) 1 cup Splenda 3 Tbsp. baking cocoa 1 tsp. baking powder 2Tbsp oil 1 tea Vanilla. mix all in blender - pour into 8x8 glass pan sprayed with Pam. Bake at 350 degrees for 35-40 minutes. Chocolate Bean Cake 1 15 oz. can black beans (drained & rinsed) 4 large eggs separated 1/2 cup Splenda 3 Tbsp. baking cocoa 2 Tb strong brewed coffee or 1 Tb instant espresso powder or coffee dissolved in 1 Tb hot water 1 tsp. baking powder 2Tbsp Smart Beat spread or canola oil 1 tsp Vanilla 2 Tb chopped walnuts or hazelnuts (filberts)-optional Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. *Note: Variations… Chocolate peanut butter: add 2 Tb Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts if desired. Chocolate hazelnut: Add 1 Tb sugar-free hazelnut syrup or ¼ tsp hazelnut extract to the bean mixture. Sprinkle the top with chopped hazelnuts if desired. *Note: coffee enhances the flavor of chocolate and makes it more chocolately, you don't taste the coffee. Vanilla Bean Cake (Base for Tiramisu) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 vanilla bean, scraped (vanilla bean caviar) 1/4 tsp salt Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, vanilla bean caviar and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. Tiramisu 1 recipe of Vanilla Bean Cake (baked and cooled, sliced into 1x2 inch fingers) 1/2 cup strong black coffee or espresso 2 ounces (shots) Sugar Free Coffee Syrup or Coffee Liqueur (like Kahlua) 2 cups mascarpone cheese, available in specialty cheese case of supermarket (can substitute low fat cream cheese) 1/4 Splenda 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Paint the cake fingers with coffee combined with the sugar free coffee syrup using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and Splenda together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the cake finger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon. Makes 4 desserts *Note: don't throw away the vanilla bean pod. Put it in a cup of Splenda to make vanilla scented " sugar " …great in coffee or to sweeten the ricotta desserts. Lemon Ginger Bean Cake 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 tsp lemon extract 2 tsp ground ginger zest from 1 lemon 1/4 tsp salt 2 Tbsp sliced almonds Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. *Note: Variations… Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries. Cherry almond: replace the lemon extract and lemon zest with ¼ tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds. Pumpkin Bean Cake (with apple variation) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 1 C pumpkin puree (not pumpkin pie filling) 4 large eggs, yolks and whites separated ½ cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla ¼ tsp ground ginger 2 tsp cinnamon ¼ tsp cloves ¼ tsp nutmeg ¼ tsp salt 2 Tbsp chopped pecans Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. If you want apple spice cake, substitute 1 C of unsweetened applesauce for the pumpkin puree and top with walnuts. > > > > > Hi, > > > I'm on day three of phase 1. Once I'm out of bed in the > morning, I > > > get lightheaded, shaky hands, weak and sweaty. How many > experienced > > > these symptoms (of low blood sugar, I'm guessing)? Did it > last? How > > > long till the body adjusts to the new way of eating? Any way to > > > counteract this in phase one? I tried eating a tomato today > with my > > > eggs, but it didn't help enough. > > > Any thought appreciated! > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > fat. > > > The South Beach Diet teaches you to rely on the right carbs and > the > > > right fats-the good ones-and enables you to live quite happily > without > > > the bad carbs and bad fats. > > > > > > For more on this WOE please read " The South Beach Diet " by > Arthur > > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. > > For more on this WOE please read " The South Beach Diet " by Arthur Agatston, MD. ISBN 1-57954-814-8 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Bean Cake (the original) 1 15 oz. can black beans (drained & rinsed) 1 cup eggbeaters (or 4 eggs) 1 cup Splenda 3 Tbsp. baking cocoa 1 tsp. baking powder 2Tbsp oil 1 tea Vanilla. mix all in blender - pour into 8x8 glass pan sprayed with Pam. Bake at 350 degrees for 35-40 minutes. Chocolate Bean Cake 1 15 oz. can black beans (drained & rinsed) 4 large eggs separated 1/2 cup Splenda 3 Tbsp. baking cocoa 2 Tb strong brewed coffee or 1 Tb instant espresso powder or coffee dissolved in 1 Tb hot water 1 tsp. baking powder 2Tbsp Smart Beat spread or canola oil 1 tsp Vanilla 2 Tb chopped walnuts or hazelnuts (filberts)-optional Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. *Note: Variations… Chocolate peanut butter: add 2 Tb Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts if desired. Chocolate hazelnut: Add 1 Tb sugar-free hazelnut syrup or ¼ tsp hazelnut extract to the bean mixture. Sprinkle the top with chopped hazelnuts if desired. *Note: coffee enhances the flavor of chocolate and makes it more chocolately, you don't taste the coffee. Vanilla Bean Cake (Base for Tiramisu) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 vanilla bean, scraped (vanilla bean caviar) 1/4 tsp salt Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, vanilla bean caviar and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. Tiramisu 1 recipe of Vanilla Bean Cake (baked and cooled, sliced into 1x2 inch fingers) 1/2 cup strong black coffee or espresso 2 ounces (shots) Sugar Free Coffee Syrup or Coffee Liqueur (like Kahlua) 2 cups mascarpone cheese, available in specialty cheese case of supermarket (can substitute low fat cream cheese) 1/4 Splenda 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Paint the cake fingers with coffee combined with the sugar free coffee syrup using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and Splenda together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the cake finger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon. Makes 4 desserts *Note: don't throw away the vanilla bean pod. Put it in a cup of Splenda to make vanilla scented " sugar " …great in coffee or to sweeten the ricotta desserts. Lemon Ginger Bean Cake 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 tsp lemon extract 2 tsp ground ginger zest from 1 lemon 1/4 tsp salt 2 Tbsp sliced almonds Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. *Note: Variations… Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries. Cherry almond: replace the lemon extract and lemon zest with ¼ tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds. Pumpkin Bean Cake (with apple variation) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 1 C pumpkin puree (not pumpkin pie filling) 4 large eggs, yolks and whites separated ½ cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla ¼ tsp ground ginger 2 tsp cinnamon ¼ tsp cloves ¼ tsp nutmeg ¼ tsp salt 2 Tbsp chopped pecans Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2 " x2 " servings. If you want apple spice cake, substitute 1 C of unsweetened applesauce for the pumpkin puree and top with walnuts. > > > > > Hi, > > > I'm on day three of phase 1. Once I'm out of bed in the > morning, I > > > get lightheaded, shaky hands, weak and sweaty. How many > experienced > > > these symptoms (of low blood sugar, I'm guessing)? Did it > last? How > > > long till the body adjusts to the new way of eating? Any way to > > > counteract this in phase one? I tried eating a tomato today > with my > > > eggs, but it didn't help enough. > > > Any thought appreciated! > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > fat. > > > The South Beach Diet teaches you to rely on the right carbs and > the > > > right fats-the good ones-and enables you to live quite happily > without > > > the bad carbs and bad fats. > > > > > > For more on this WOE please read " The South Beach Diet " by > Arthur > > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. > > For more on this WOE please read " The South Beach Diet " by Arthur Agatston, MD. ISBN 1-57954-814-8 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Thanks for posting these recipes. So which ones have people tried? Re: Feeling bad Bean Cake (the original) 1 15 oz. can black beans (drained & rinsed) 1 cup eggbeaters (or 4 eggs) 1 cup Splenda 3 Tbsp. baking cocoa 1 tsp. baking powder 2Tbsp oil 1 tea Vanilla. mix all in blender - pour into 8x8 glass pan sprayed with Pam. Bake at 350 degrees for 35-40 minutes. Chocolate Bean Cake 1 15 oz. can black beans (drained & rinsed) 4 large eggs separated 1/2 cup Splenda 3 Tbsp. baking cocoa 2 Tb strong brewed coffee or 1 Tb instant espresso powder or coffee dissolved in 1 Tb hot water 1 tsp. baking powder 2Tbsp Smart Beat spread or canola oil 1 tsp Vanilla 2 Tb chopped walnuts or hazelnuts (filberts)-optional Preheat oven to 350. Prepare an 8x8 baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, coffee and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with chopped walnuts or hazelnuts if desired. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings. *Note: Variations… Chocolate peanut butter: add 2 Tb Natural peanut butter (no sugar added-smooth or chunky) to the bean mixture. Sprinkle the top with chopped peanuts if desired. Chocolate hazelnut: Add 1 Tb sugar-free hazelnut syrup or ¼ tsp hazelnut extract to the bean mixture. Sprinkle the top with chopped hazelnuts if desired. *Note: coffee enhances the flavor of chocolate and makes it more chocolately, you don't taste the coffee. Vanilla Bean Cake (Base for Tiramisu) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 vanilla bean, scraped (vanilla bean caviar) 1/4 tsp salt Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, vanilla bean caviar and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings. Tiramisu 1 recipe of Vanilla Bean Cake (baked and cooled, sliced into 1x2 inch fingers) 1/2 cup strong black coffee or espresso 2 ounces (shots) Sugar Free Coffee Syrup or Coffee Liqueur (like Kahlua) 2 cups mascarpone cheese, available in specialty cheese case of supermarket (can substitute low fat cream cheese) 1/4 Splenda 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Paint the cake fingers with coffee combined with the sugar free coffee syrup using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and Splenda together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the cake finger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon. Makes 4 desserts *Note: don't throw away the vanilla bean pod. Put it in a cup of Splenda to make vanilla scented "sugar"…great in coffee or to sweeten the ricotta desserts. Lemon Ginger Bean Cake 1 15 oz. can canelli beans or other white bean (drained & rinsed) 4 large eggs, yolks and whites separated 1/2 cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla 1 tsp lemon extract 2 tsp ground ginger zest from 1 lemon 1/4 tsp salt 2 Tbsp sliced almonds Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, lemon extract, ground ginger, lemon zest, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with sliced almonds. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings. *Note: Variations… Cranberry orange: replace the lemon extract and lemon zest with orange extract and orange zest. Sprinkle the top with dried cranberries. Cherry almond: replace the lemon extract and lemon zest with ¼ tsp of almond extract. Sprinkle the top with dried cherries and sliced almonds. Pumpkin Bean Cake (with apple variation) 1 15 oz. can canelli beans or other white bean (drained & rinsed) 1 C pumpkin puree (not pumpkin pie filling) 4 large eggs, yolks and whites separated ½ cup Splenda 1 tsp. baking powder 2Tbsp smart beat spread or oil 1 tsp Vanilla ¼ tsp ground ginger 2 tsp cinnamon ¼ tsp cloves ¼ tsp nutmeg ¼ tsp salt 2 Tbsp chopped pecans Preheat oven to 350. Prepare an 8x8-baking pan by spraying it with Pam. (I place a square of parchment in the bottom of the pan and spray it with Pam to make it easier to remove the cake) Blend the egg yolks, pumpkin puree, Splenda, baking powder, Smart Beat spread (or oil), vanilla extract, spices, and salt in a blender or with a stick blender. Add the rinsed and drained beans and puree until smooth. Transfer the bean mixture to a bowl if using a blender. Whip the egg whites with a pinch of salt in a separate bowl with a hand mixer until stiff peaks form. Mix in 1/3 of the egg whites into the bean mixture with a spatula to lighten the bean mixture. Fold in the remaining egg whites in two portions with a spatula. It's ok if some white streaks remain in the batter. Pour the batter into 8x8 glass pan sprayed with Pam. Sprinkle the top with pecans. Tap the pan on the counter a couple of times to release any air pockets. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before slicing. Makes 16 2"x2" servings. If you want apple spice cake, substitute 1 C of unsweetened applesauce for the pumpkin puree and top with walnuts. > > > > > Hi,> > > I'm on day three of phase 1. Once I'm out of bed in the > morning, I > > > get lightheaded, shaky hands, weak and sweaty. How many > experienced > > > these symptoms (of low blood sugar, I'm guessing)? Did it > last? How > > > long till the body adjusts to the new way of eating? Any way to > > > counteract this in phase one? I tried eating a tomato today > with my > > > eggs, but it didn't help enough.> > > Any thought appreciated!> > > > > >> > >> > > Reminder: The South Beach Diet is not low-carb. Nor is it low-> fat. > > > The South Beach Diet teaches you to rely on the right carbs and > the > > > right fats-the good ones-and enables you to live quite happily > without > > > the bad carbs and bad fats.> > >> > > For more on this WOE please read "The South Beach Diet" by > Arthur > > > Agatston, MD. ISBN 1-57954-814-8> > >> > >> > >> > > > Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. > > For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Try eating a ricotta dessert or some FF yogurt before going to bed. Re: Feeling bad I got pretty sick feeling the first week, too. I started on a Monday and on Friday I thought I was going to pass out. I was really dizzy and had a headache. But then after another day I felt really good. So I do think it is something that you go through when you are detoxing. Eat more often in smaller amounts like 6 mini meals instead of 3 plus 2 snacks if you can. Maybe that will help. Good luck. Deb> Hi,> I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough.> Any thought appreciated!> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 , I'm new to the group and in my 2nd week of Phase 1. So far, I have lost 4 lbs. I haven't stuck with the meals in the book, but made up my menu from the allowed items. It was my understanding that, except for certain things that are limited, you can eat until satisfied (not stuffed). Good luck, Lynn -- looking forward to starting Phase 2 on Sunday I started the SBD yesterday. I am having some mental cravings but not enough to make me fall off the wagon here on day 2. I just plain feel bad, and I have heard that this can happen. I realize my body is just detoxing, but from others who felt this way, how long did it take to feel better? I have 4 kids and all I want to do is crawl into the bed. Any suggestions on how to cope? I know I can stick to it if I can just feel better. I have been staying hydrated with water, decaf tea and only one caffeine free diet drink today. I have one more question: I am staying on the program as far as food choices go, but I am definitely eating a little more than these Phase 1 meal plans have in them. Should this hurt me or is a little more quantity ok? Woozy in Nashville Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I did, and it's a bit better. I feel somewhat yukky; like I'm really needing my orange juice, until after lunch, when I'm getting more carbs from the salad. I'm hoping it improves with time. Re: Feeling bad I got pretty sick feeling the first week, too. I started on a Monday and on Friday I thought I was going to pass out. I was really dizzy and had a headache. But then after another day I felt really good. So I do think it is something that you go through when you are detoxing. Eat more often in smaller amounts like 6 mini meals instead of 3 plus 2 snacks if you can. Maybe that will help. Good luck. Deb> Hi,> I'm on day three of phase 1. Once I'm out of bed in the morning, I get lightheaded, shaky hands, weak and sweaty. How many experienced these symptoms (of low blood sugar, I'm guessing)? Did it last? How long till the body adjusts to the new way of eating? Any way to counteract this in phase one? I tried eating a tomato today with my eggs, but it didn't help enough.> Any thought appreciated!> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I am recycling an earlier response, LOL: I never got over it for the entire two weeks. It is reactive hypoglycemia. Dr A does not provide nearly enough info on this, IMO. My blood sugar hit the floor the first day, and I never got it back up. I wound up eating tons more food than I wanted. Learn from my mistakes <G>: I agree with the advice to eat more, smaller meals. Make sure you are eating enough protein. Drink plenty of water. Be proactive - NEVER get hungry. Always have a good snack with you - cheese stick, nuts, etc. Try eating a ricotta dessert or some FF yogurt before going to bed, if you feel bad when you get up. Good luck to you! Re: Feeling bad ,I'm new to the group and in my 2nd week of Phase 1. So far, I have lost 4 lbs. I haven't stuck with the meals in the book, but made up my menu from the allowed items. It was my understanding that, except for certain things that are limited, you can eat until satisfied (not stuffed). Good luck,Lynn -- looking forward to starting Phase 2 on SundayI started the SBD yesterday. I am having some mental cravings but not enough to make me fall off the wagon here on day 2. I just plain feel bad, and I have heard that this can happen. I realize my body is just detoxing, but from others who felt this way, how long did it take to feel better? I have 4 kids and all I want to do is crawl into the bed. Any suggestions on how to cope? I know I can stick to it if I can just feel better. I have been staying hydrated with water, decaf tea and only one caffeine free diet drink today. I have one more question: I am staying on the program as far as food choices go, but I am definitely eating a little more than these Phase 1 meal plans have in them. Should this hurt me or is a little more quantity ok? Woozy in Nashville Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones-and enables you to live quite happily without the bad carbs and bad fats. For more on this WOE please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I've tried most of them. I prefer to use great notherns over black beans. I don't think that the great notherns have a strong of a bean taste. I like to add a box of SF Jello to vanilla bean cake for a fruity flavor. > > > > > > > Hi, > > > > I'm on day three of phase 1. Once I'm out of bed in the > > morning, I > > > > get lightheaded, shaky hands, weak and sweaty. How many > > experienced > > > > these symptoms (of low blood sugar, I'm guessing)? Did it > > last? How > > > > long till the body adjusts to the new way of eating? Any way > to > > > > counteract this in phase one? I tried eating a tomato today > > with my > > > > eggs, but it didn't help enough. > > > > Any thought appreciated! > > > > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > > fat. > > > > The South Beach Diet teaches you to rely on the right carbs > and > > the > > > > right fats-the good ones-and enables you to live quite happily > > without > > > > the bad carbs and bad fats. > > > > > > > > For more on this WOE please read " The South Beach Diet " by > > Arthur > > > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > > > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > fat. The South Beach Diet teaches you to rely on the right carbs and > the right fats-the good ones-and enables you to live quite happily > without the bad carbs and bad fats. > > > > For more on this WOE please read " The South Beach Diet " by Arthur > Agatston, MD. ISBN 1-57954-814-8 > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 I've tried most of them. I prefer to use great notherns over black beans. I don't think that the great notherns have a strong of a bean taste. I like to add a box of SF Jello to vanilla bean cake for a fruity flavor. > > > > > > > Hi, > > > > I'm on day three of phase 1. Once I'm out of bed in the > > morning, I > > > > get lightheaded, shaky hands, weak and sweaty. How many > > experienced > > > > these symptoms (of low blood sugar, I'm guessing)? Did it > > last? How > > > > long till the body adjusts to the new way of eating? Any way > to > > > > counteract this in phase one? I tried eating a tomato today > > with my > > > > eggs, but it didn't help enough. > > > > Any thought appreciated! > > > > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > > fat. > > > > The South Beach Diet teaches you to rely on the right carbs > and > > the > > > > right fats-the good ones-and enables you to live quite happily > > without > > > > the bad carbs and bad fats. > > > > > > > > For more on this WOE please read " The South Beach Diet " by > > Arthur > > > > Agatston, MD. ISBN 1-57954-814-8 > > > > > > > > > > > > > > > > > > > > Reminder: The South Beach Diet is not low-carb. Nor is it low- > fat. The South Beach Diet teaches you to rely on the right carbs and > the right fats-the good ones-and enables you to live quite happily > without the bad carbs and bad fats. > > > > For more on this WOE please read " The South Beach Diet " by Arthur > Agatston, MD. ISBN 1-57954-814-8 > > > > > > Quote Link to comment Share on other sites More sharing options...
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