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  #61   ^
Old Thu, Mar-11-10, 10:41
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
Default

Quote:
Originally Posted by Satya13
Sauerkraut: If it is fermented long enough, would the microbes eat virtually all the carbs in it? This is something I have pondered for several months.

As far as I know, no one's ever checked, but I doubt it. I don't think fermentation really destroys as many carbs as you might think. If it did, the sauerkraut would probably become an unappetizing liquidy mush.
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  #62   ^
Old Thu, Mar-11-10, 10:43
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
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Quote:
Originally Posted by Satya13
Not all grassfed is lean and tough. It depends on so many factors like grasses available, age at slaughter, conditions at slaughter, dry age time, breed of cattle, etc.

That may be so, but the steaks I can get here are trimmed within an inch of their life (not literally - an inch would be great!), and they're too small anyway. Why would I pay $15-$20 a pound for that?
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  #63   ^
Old Thu, Mar-11-10, 12:45
Satya13's Avatar
Satya13 Satya13 is offline
Senior Member
Posts: 1,047
 
Plan: Dirty Carnivore
Stats: 150/128/128 Female 63"
BF:21%
Progress: 100%
Location: North Texas
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Quote:
Originally Posted by capmikee
As far as I know, no one's ever checked, but I doubt it. I don't think fermentation really destroys as many carbs as you might think. If it did, the sauerkraut would probably become an unappetizing liquidy mush.


Okay, I will buy that. However, a serving size of an ounce is only going to have about 1 gram of carb anyway.
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  #64   ^
Old Thu, Mar-11-10, 15:35
Fungusgirl's Avatar
Fungusgirl Fungusgirl is offline
Senior Member
Posts: 339
 
Plan: Atkins
Stats: 270/238.5/120 Female 5'3
BF:
Progress: 21%
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Im from PA and i always made a gorgeous morel cream sauce.....morels sauteed in butter, salt and pepper...add heavy whipping cream...reduce.....No flour and butter...and with steak...rare. GORGEOUS!!!
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  #65   ^
Old Fri, Mar-12-10, 07:31
deb34's Avatar
deb34 deb34 is offline
Senior Member
Posts: 1,892
 
Plan: CAD
Stats: 231.6/233.1/199 Female 66 inches
BF:not/low/enough
Progress: -5%
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Quote:
morels sauteed in butter, salt and pepper...add heavy whipping cream...reduce.....No flour and butter...and with steak...rare. GORGEOUS!!!


ecstacy! I would eat it by itself
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  #66   ^
Old Fri, Mar-12-10, 08:34
suzanneyea's Avatar
suzanneyea suzanneyea is offline
Senior Member
Posts: 839
 
Plan: zero carb
Stats: 168/110/115 Female 5 feet 5 inches
BF:
Progress: 109%
Location: Montreal area
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I am just too lazy to make all these sauces and stuff. Plus, if I buy a good cut of meat I like it better plain.
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  #67   ^
Old Fri, Mar-12-10, 08:59
PilotGal PilotGal is offline
Look up to the sky
Posts: 41,162
 
Plan: LCHF
Stats: 206.6/172/160 Female 65.5"
BF:not bad
Progress: 74%
Location: USA
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suz, don't you find the sauces start the endless cycle of craving and binging again? they sure do let the demons out on me.
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  #68   ^
Old Fri, Mar-12-10, 09:28
suzanneyea's Avatar
suzanneyea suzanneyea is offline
Senior Member
Posts: 839
 
Plan: zero carb
Stats: 168/110/115 Female 5 feet 5 inches
BF:
Progress: 109%
Location: Montreal area
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Yes, I do. I have to be SUPER careful with my diet. I am strict because I know how easily I could slip back into the world of bulimia. All I need is one craving and I am off to the races.
The problem with bulimia is, it is very time consuming. Food occupies your mind 24-7. How could I be a wife and mother if I am thinking about eating all the time?
There are other "problems" with being bulimic, lol, but the time factor is a big one.
So, I eat my meat plain! Take no chances.
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  #69   ^
Old Fri, Mar-12-10, 10:31
Fungusgirl's Avatar
Fungusgirl Fungusgirl is offline
Senior Member
Posts: 339
 
Plan: Atkins
Stats: 270/238.5/120 Female 5'3
BF:
Progress: 21%
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Ah, meat plain is good...Luckily, i have the opposite. The more i cook....the less i eat. I love cooking for people and feeding them. Suppose i am lucky.
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  #70   ^
Old Fri, Mar-12-10, 12:33
capmikee's Avatar
capmikee capmikee is offline
Senior Member
Posts: 5,160
 
Plan: Weston A. Price, GFCF
Stats: 165/133/132 Male 5' 5"
BF:?/12.7%/?
Progress: 97%
Location: Philadelphia
Default

I'm very cautious about sauce - when I eat out I ask for my steak plain. But at home I know exactly what's in the sauce and it doesn't seem to cause any problems. Usually my sauce has nothing but pan drippings (including salt and pepper), chicken stock, and lard.
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  #71   ^
Old Fri, Mar-12-10, 13:24
wowimheavy's Avatar
wowimheavy wowimheavy is offline
Senior Member
Posts: 210
 
Plan: Chicken. Meat. Eggs.
Stats: 442/261/250 Male 5'9"
BF:
Progress: 94%
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I am doing 0 carb, or at least aiming for it. Meats and chicken but sometimes I will have cheese thats got minimal (less than 1 gram each) but they add up.

Id say Im definitely under 5, 10 at the absolute most on a ''bad'' day.
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  #72   ^
Old Fri, Mar-12-10, 20:06
Olive77 Olive77 is offline
Registered Member
Posts: 47
 
Plan: VLC/Meat & Egg
Stats: 160/148/140 Female 66
BF:
Progress: 60%
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Thanks for replying! I'm 57 and have lots of cellulite and was wondering what I could expect

Thanks again!
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  #73   ^
Old Tue, Mar-16-10, 05:14
equistar's Avatar
equistar equistar is offline
Senior Member
Posts: 488
 
Plan: carnivore
Stats: 150/115/110 Female 5'2
BF:
Progress: 88%
Location: Louisiana
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Quote:
Originally Posted by ambimorph
About eating out, Suzanne's right, you get used to asking for what you need, and it is no shame to do so.

Many places have a bunless burger on the menu now, but do ask to make sure there aren't fillers. I always ask for nothing else on the plate, but if it makes you more comfortable you can just leave the sides on your plate.



Ribs with no sauce have been a great meal when eating out for me. Tender, fatty and filling.
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  #74   ^
Old Tue, Mar-16-10, 05:20
suzanneyea's Avatar
suzanneyea suzanneyea is offline
Senior Member
Posts: 839
 
Plan: zero carb
Stats: 168/110/115 Female 5 feet 5 inches
BF:
Progress: 109%
Location: Montreal area
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many place will make the ribs with no sauce if you just ask. A lot about staying on plan means asking people to do things differently. I have found most places bend over backwards to please me and get my order right.
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  #75   ^
Old Tue, Mar-16-10, 07:59
Manboy Manboy is offline
Registered Member
Posts: 96
 
Plan: atkins
Stats: 215/202/160 Male 5'10
BF:
Progress:
Default DO anybody drink diet drinks on the zero carb??

i mean i heard even tho some of the drinks are listed 0 carb, they like 0.9
so would eggs be the same because eggs have carbs so its not zero carb
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