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Old December 19th, 2011, 09:34 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Default Substitute for breadcrumbs in NO CARB fishcakes and meatballs

Gary wrote:
Doug Freyburger said:

I say go for using oat bran during Induction. Use at as an ingredient
for making crusts for fried foods. Still too early in the process to
use it in flax seed muffins ("Doobie muffins" named after their
inventor) but those ingredients appear soon in the carb ladder.


Can I infer from your post that it's OK to use an oat bran bread?


During Induction? You have a recipe that makes bread out of oat bran
and the only other indredients of the recipe are items on the
Induction list? Color me dubious but feel free to make my day by
posting a recipe for it.

Plenty of "whole wheat" breads use whole wheat at a level that's best
described as a spice or flavoring. They aren't made entirely of whole
grain with no refined grain ingredients at all. It would be even harder
to make bread entirely from bran than it is to make bread entirely from
whole grain.

During OWL, premaint or Maintenance? Some folks can have whole grains
during those phases some can't. The Atkins Nutritional Approach is a
process that determines what your body can and can't have for loss and
maintenance. It's not a scheduled list of menus that's one size fits
all. Certainly for a bread recipe more bran means less endosperm and
thus less total carb and lower glycemic load.

Lots of people can have high fiber (and thus high bran) whole grain
crisp breads during OWL and maintenance. Wasa Light Rye and Ryevita are
okay for some of us later in the process. Not everyone and not during
Induction. But if you have a recipe for a crisp bread made only from
oat bran that's a game changer.