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Old December 18th, 2011, 04:48 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Default Substitute for breadcrumbs in NO CARB fishcakes and meatballs

pamela wrote:
Patricia Martin Steward wrote:
Tanya Möller wrote:


I am on Atkins, Induction and desperate for something else other than
grilled red meat and cheese or tuna salad.


I just cracked open my Atkins book for the first time in... gosh,
years... and at the back there are more than 100 pages of low-carb
recipes. There are MANY more things to eat than you've noted.


Dana Carpender in her latest "1001 Low Carb Recipes" gives a Salmon
Pattie recipe using canned salmon, oat bran, an egg, scallions sliced
and butter. The recipe she provides gives a net carbcount of 7 grams.


If you look at the rules for Induction it says no grain. Oat bran is a
grain. If you look at why the rules are written the way they are it's
easy to take either stance -

1) Oat bran is excluded during Induction because one of the reasons the
carb ladder is ordered as it is is based on the odds of previously
unknown intolerances causing problems.

2) Oat bran is not excluded during Induction because one of the reasons
the carb ladder is ordered as it is is based on the carb counts and
glycemic indexes of the foods in question. The grains that are listed
are whole grains with the endosperm portion of refined grains not listed
at all. Bran is a refined grain product but it's the part that has near
zero starch count. It's all fiber with tiny traces of starch, protein,
vitamins and minerals. As long as you deduct fiber from your count
you'd need half a meal in bran to get up to a gram that counts.

Which of the two stances to take? Depends on how strict you want to be
and on how well you know the chances of intolerances of the type of bran
in question. In 13 years I've been low carbing I've never read of
anyone who had any problems with oats or oat bran. I've read plenty of
folks who have problems with wheat and corn and Dr Atkins reported
encountering folks who had problems with rice though I've never
encountered any of them.

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.