almond "flour"

"Tori M." wrote in message
...
*nod* actualy I have found that some subs. are better then the real thing
to
me now.. I almost can not stand the taste of reg vanilla icecream anymore.

ditto.


--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

Well, if artificially sweetened things are as satisfying as those containing
sugar I don't know why one would be tempted to switch to sugar.

In oups.com,
Doug Freyburger stated
|
| I'm more inclined to think that the problem with a
| cake made from almond flour is the artificial sweetener
| and how it keeps the sweet tooth active than the
| richening effect of the almonds. Rich can imply low
| carb when done right and rich foods could make a
| reasonable replacement that doesn't end up a
| psychological trick. Almond butter low carb, snacks
| made from almond butter okay. Almond paste sugared
| high carb, almond paste with AS a trick, snacks made
| from almond paste with AS worry me about a slippery
| slope towards going back to real sugar.
|
| And yet how much of my worrying about artificial
| sweeteners is nonsense while I average a diet soda
| every other day? When I've gone through months on
| end without diet sodas my sweet tooth did get
| steadily smaller but even some diet sodas, shrug.

FOB wrote:

Well, if artificially sweetened things are as satisfying as those containing
sugar I don't know why one would be tempted to switch to sugar.

If they are just as satisfying then they are "the same".
That can lead to thoughts that the ones with real sugar
aren't that bad after all. A false feeling of immunity.
Not good for a sugar addict to head down that slippery
slope. Folks sure they are not sugar addicts, go for
that cake. Folks not sure, go in with your eyes open
knowing that it's been the downfall of some others.

"Doug Freyburger" wrote in message
oups.com...
FOB wrote:

Well, if artificially sweetened things are as satisfying as those
containing
sugar I don't know why one would be tempted to switch to sugar.

If they are just as satisfying then they are "the same".
That can lead to thoughts that the ones with real sugar
aren't that bad after all. A false feeling of immunity.
Not good for a sugar addict to head down that slippery
slope. Folks sure they are not sugar addicts, go for
that cake. Folks not sure, go in with your eyes open
knowing that it's been the downfall of some others.


You are not distinguishing between a psychological response and a
physiological response. Real Sugar and additional simple carbs will produce
a different insulin response. Atkin's priority was to manage the insulin
response.

Sid

Just buy some almond flour already ground, make that damn cake, and
forget about all the negative comments. It never ceases to amaze me
how a simple cooking question has to turn into a diatribe about the
supposed evils of a particular food. If you don;t want to eat almond
cake, just shut up.

sprudil wrote:
Doug Freyburger wrote:
FOB wrote:

Well, if artificially sweetened things are as satisfying as those
containing
sugar I don't know why one would be tempted to switch to sugar.

If they are just as satisfying then they are "the same".
That can lead to thoughts that the ones with real sugar
aren't that bad after all. A false feeling of immunity.

You are not distinguishing between a psychological response and a
physiological response.

Sure I am. The psychological response to eating a sweet
cake can tempt folks to eat a real one ...

Real Sugar and additional simple carbs will produce
a different insulin response.

And bingo you could end up diving into a binge.

Atkin's priority was to manage the insulin response.

Right. Which means that Atkins ignored psychological
aspects. As such the topic exceeds the parameters of
the Atkins process.

Trader suggests just buying premade almond flour and
making the cake. Since I view the risks to be 1) using
artificial sweetener which Trader didn't mention, and
2) not thinking about the risk of eating cake which
this thread handled, I agree with Trader. Who'd thunk. ;^)

x-no-archive: yes


Cubit wrote:
An amazing number of low carbers who have made goal go on to eating carbs
and regaining the weight, and more. Why are they so quick to return to
eating bread and cake?

Maybe for the same reasons that other folks on all sorts of diets regain?

Losing weight and keeping it off is very hard to do, on any plan.

Susan

Doug Freyburger wrote:
:: sprudil wrote:
::: Doug Freyburger wrote:
:::: FOB wrote:
:::
::::: Well, if artificially sweetened things are as satisfying as those
::::: containing
::::: sugar I don't know why one would be tempted to switch to sugar.
:::
:::: If they are just as satisfying then they are "the same".
:::: That can lead to thoughts that the ones with real sugar
:::: aren't that bad after all. A false feeling of immunity.
:::
::: You are not distinguishing between a psychological response and a
::: physiological response.
::
:: Sure I am. The psychological response to eating a sweet
:: cake can tempt folks to eat a real one ...

Why is that? If the one with AS is a good substitute, why bother with the
real one? You're daydreaming, now.

::
::: Real Sugar and additional simple carbs will produce
::: a different insulin response.
::
:: And bingo you could end up diving into a binge.

Not if you avoid the simple carbs in the first place.

::
::: Atkin's priority was to manage the insulin response.
::
:: Right. Which means that Atkins ignored psychological
:: aspects. As such the topic exceeds the parameters of
:: the Atkins process.

I disgree with your "psycholigical aspects."

::
:: Trader suggests just buying premade almond flour and
:: making the cake. Since I view the risks to be 1) using
:: artificial sweetener which Trader didn't mention, and
:: 2) not thinking about the risk of eating cake which
:: this thread handled, I agree with Trader. Who'd thunk. ;^)

Again, this thread doesn't make sense. These threads never do. Eating fake
cake doesn't lead one back down the path to weight gain, because fake cake
isn't cake. How else could Cubit and others lose so much weight if eating
fake ice cream were the same as eating real ice cream? Also, if Cubit and
others didn't limit the amount of fake ice cream eaten, then Cubit and
others wouldn't have been successful. Hence, success isn't so much in what
you call what you eat as it is in paying attention to the types of foods you
eat and keeping the focus on remaining not fat. Bury your head in a hole
and you're get fat again. Don't and you won't.

On 6/29/2005 2:04:39 PM, wrote:

Just buy some almond flour already ground, make that damn cake, and
forget about all the negative comments. It never ceases to amaze me
how a simple cooking question has to turn into a diatribe about the
supposed evils of a particular food.

Hey, that's what happens with any religious discussion.
(And many people DO treat this as a religion.)
--
If you're in a vehicle going the speed of light, what happens when you
turn on the headlights?

Now playing: "King's X - Legal Kill"

"Doug Freyburger" wrote in message
oups.com...
sprudil wrote:
Doug Freyburger wrote:
FOB wrote:

Well, if artificially sweetened things are as satisfying as those
containing
sugar I don't know why one would be tempted to switch to sugar.

If they are just as satisfying then they are "the same".
That can lead to thoughts that the ones with real sugar
aren't that bad after all. A false feeling of immunity.

You are not distinguishing between a psychological response and a
physiological response.

Sure I am. The psychological response to eating a sweet
cake can tempt folks to eat a real one ...

Not everyone suffers from an adverse psychological response. They find as
long as they are eating in a manner that controls their insulin response
they simply don't have the carb induced cravings.

Real Sugar and additional simple carbs will produce
a different insulin response.

And bingo you could end up diving into a binge.

Not for me. My responses are mainly physiological. I expect that is true
for most people. I don't have the same reactions to a diet soda as opposed
to a sugared one or to a polydextrose/splenda almond cookie to a sugar and
flour one. Most of the subs I can take or leave it for that reason.

Atkin's priority was to manage the insulin response.

Right. Which means that Atkins ignored psychological
aspects. As such the topic exceeds the parameters of
the Atkins process.


Not true at all. Adding foods in increments helped you find trigger foods.
The response could have been physical or psychological. You would find its
effects on you and learn to omit it if it caused inordinate cravings.

Sid...