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Atkins Diet



 
 
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  #21  
Old August 9th, 2004, 05:31 PM
Annabel Smyth
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Default Atkins Diet

On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote:

I did just that, checked ingredients as you recommend, pretty much
all "whole wheat" bread in our grocery store was not really 100% whole
wheat and had lots of ingredients that I do not care for. (our grocery
store's name is Jewel)

All shop-bought bread has ingredients that one might not add to bread
made at home - preservatives and stuff. Our bread *is* made with 100%
wholemeal flour, or it's not allowed to call itself wholemeal.

If you really want to know what you're putting in your body, make your
own bread - from scratch, not from a bread-mix! I do sometimes, but
life is too short - and our supermarket's in-store bakery too good - to
do that all the time.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 7 August 2004 - for a limited time, be bored by my holiday
snaps!
  #22  
Old August 9th, 2004, 05:31 PM
Annabel Smyth
external usenet poster
 
Posts: n/a
Default Atkins Diet

On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote:

I did just that, checked ingredients as you recommend, pretty much
all "whole wheat" bread in our grocery store was not really 100% whole
wheat and had lots of ingredients that I do not care for. (our grocery
store's name is Jewel)

All shop-bought bread has ingredients that one might not add to bread
made at home - preservatives and stuff. Our bread *is* made with 100%
wholemeal flour, or it's not allowed to call itself wholemeal.

If you really want to know what you're putting in your body, make your
own bread - from scratch, not from a bread-mix! I do sometimes, but
life is too short - and our supermarket's in-store bakery too good - to
do that all the time.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 7 August 2004 - for a limited time, be bored by my holiday
snaps!
  #23  
Old August 9th, 2004, 05:31 PM
Annabel Smyth
external usenet poster
 
Posts: n/a
Default

On Mon, 9 Aug 2004 at 16:09:03, Ignoramus24206
wrote:

I did just that, checked ingredients as you recommend, pretty much
all "whole wheat" bread in our grocery store was not really 100% whole
wheat and had lots of ingredients that I do not care for. (our grocery
store's name is Jewel)

All shop-bought bread has ingredients that one might not add to bread
made at home - preservatives and stuff. Our bread *is* made with 100%
wholemeal flour, or it's not allowed to call itself wholemeal.

If you really want to know what you're putting in your body, make your
own bread - from scratch, not from a bread-mix! I do sometimes, but
life is too short - and our supermarket's in-store bakery too good - to
do that all the time.
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 7 August 2004 - for a limited time, be bored by my holiday
snaps!
  #24  
Old August 9th, 2004, 05:55 PM
Crafting Mom
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Posts: n/a
Default Atkins Diet

Barry Walker wrote:
What's the general consensus here on the Atkins Diet, or any low-carb diet?
Good or bad? Better than a low-fat diet? Anyone here on a low-carb diet?
Thanks in advance.


What specific problems with your eating are you trying to address?
  #25  
Old August 9th, 2004, 05:57 PM
Beverly
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Posts: n/a
Default Atkins Diet


"Ignoramus24206" wrote in message
...
In article .net, MJC

wrote:
Thanks for mentioning this. I just checked my "grain" bread and you are
absolutly right. They used Brown Sugar instead of molasses but it has

the
same results.


Exactly. I looked in our grocery store and could not find real 100%
whole grain bread. All that bread was fake.

i


http://www.cspinet.org/new/bread.htm

Brownberry and Pepperridge Farm usually have some whole grain breads if
they're available in your store.


  #26  
Old August 9th, 2004, 05:57 PM
Beverly
external usenet poster
 
Posts: n/a
Default Atkins Diet


"Ignoramus24206" wrote in message
...
In article .net, MJC

wrote:
Thanks for mentioning this. I just checked my "grain" bread and you are
absolutly right. They used Brown Sugar instead of molasses but it has

the
same results.


Exactly. I looked in our grocery store and could not find real 100%
whole grain bread. All that bread was fake.

i


http://www.cspinet.org/new/bread.htm

Brownberry and Pepperridge Farm usually have some whole grain breads if
they're available in your store.


  #27  
Old August 9th, 2004, 05:58 PM
Lictor
external usenet poster
 
Posts: n/a
Default Atkins Diet

"Paula" wrote in message
om...
None of the low carb diets recommend that you eliminate carbs for the
rest of your life.


They still "put a restriction and/or ban food groups". I doubt Aktins lets
you eat an unlimited amount of carbs a day. I also doubt Atkins let you add
four sugar cubes in your morning coffee. So, it's restrictive. And it does
recommend that you continue that restriction for the rest of your life.

You reintroduce carbs into your diet selectively and as long as you
continue to lose the weight you want to lose and keep your cravings at
bay, you can continue to move through the phases of the diet.


You *reintroduce* them *selectively*. This is still a restriction. Control
of your carb intake is going to be monitored by a formula or some kind of
external signal, not by your own feelings. If you *stop* being on Atkins and
resume your old habits, you *will* regain your lost weight. So, you do have
to stay on Atkins for life. The fact that you won't eat the same Atkins on
induction and on the day of your death doesn't change the fact that you're
on it for life.

When it
comes right down to it, Atkins and South Beach are pretty much
diabetic diets. Personally, I'd rather control my carbs BEFORE I get
diabetes than after and the fewer carbs I eat, the less I crave them.


Some diabetics do not control carbs as tightly as Atkins claims
non-diabetics have to. IMHO, loss of weight and exercising does a lot more
against diabete than reducing carbs themselves (especially if we consider
low glycemic carbs). Also, carbs do not trigger diabete, some people will
never get diabete, whatever they do, since they don't have the genetics for
it.
As for the craving relationship, that might be true for you. But there are
other ways to control craving. I still don't know if the control over
craving that some people on Atkins get is a direct effect of the diet, or a
psychological consequence of the tight control its framework provides. And
some people do *not* get good craving control under Atkins, they just stay
the hell away from them, because they would binge if they ate any. I would
not call that good control. I guess you don't really care about how things
work, as long as they work for you anyway.

Eliminating whites - as in
white flour and white sugar - never hurt anyone.


It depends on what you mean by "hurt". Sure, it doesn't hurt anyone's
health.
But if your whole culture uses flour, that means being cut from your
culture, and that can cut like hell (especially if your culture is all that
is holding you together in a foreign land). It also means losing familly
customs, losing things that have been handed down from one generation to the
next. Same with familly culture - if the diet means you can never eat with
your familly again, it does hurt. If you ask an Indian or Japanese never to
eat rice again, you're making his familly life difficult. If the diet means
you will never ever be able to eat food that made you feel good (kid's
memories and all), it does hurt. Sure, you might think it's not a
significant hurt, and that all that matters is health. But how many diets
have been dropped because of that kind of hurt?
To human beings, eating is much more than fueling the body with the right
stuff. It's also a social ritual. And it's also a way of identifying oneself
to one's culture and familly.


  #28  
Old August 9th, 2004, 05:58 PM
Lictor
external usenet poster
 
Posts: n/a
Default

"Paula" wrote in message
om...
None of the low carb diets recommend that you eliminate carbs for the
rest of your life.


They still "put a restriction and/or ban food groups". I doubt Aktins lets
you eat an unlimited amount of carbs a day. I also doubt Atkins let you add
four sugar cubes in your morning coffee. So, it's restrictive. And it does
recommend that you continue that restriction for the rest of your life.

You reintroduce carbs into your diet selectively and as long as you
continue to lose the weight you want to lose and keep your cravings at
bay, you can continue to move through the phases of the diet.


You *reintroduce* them *selectively*. This is still a restriction. Control
of your carb intake is going to be monitored by a formula or some kind of
external signal, not by your own feelings. If you *stop* being on Atkins and
resume your old habits, you *will* regain your lost weight. So, you do have
to stay on Atkins for life. The fact that you won't eat the same Atkins on
induction and on the day of your death doesn't change the fact that you're
on it for life.

When it
comes right down to it, Atkins and South Beach are pretty much
diabetic diets. Personally, I'd rather control my carbs BEFORE I get
diabetes than after and the fewer carbs I eat, the less I crave them.


Some diabetics do not control carbs as tightly as Atkins claims
non-diabetics have to. IMHO, loss of weight and exercising does a lot more
against diabete than reducing carbs themselves (especially if we consider
low glycemic carbs). Also, carbs do not trigger diabete, some people will
never get diabete, whatever they do, since they don't have the genetics for
it.
As for the craving relationship, that might be true for you. But there are
other ways to control craving. I still don't know if the control over
craving that some people on Atkins get is a direct effect of the diet, or a
psychological consequence of the tight control its framework provides. And
some people do *not* get good craving control under Atkins, they just stay
the hell away from them, because they would binge if they ate any. I would
not call that good control. I guess you don't really care about how things
work, as long as they work for you anyway.

Eliminating whites - as in
white flour and white sugar - never hurt anyone.


It depends on what you mean by "hurt". Sure, it doesn't hurt anyone's
health.
But if your whole culture uses flour, that means being cut from your
culture, and that can cut like hell (especially if your culture is all that
is holding you together in a foreign land). It also means losing familly
customs, losing things that have been handed down from one generation to the
next. Same with familly culture - if the diet means you can never eat with
your familly again, it does hurt. If you ask an Indian or Japanese never to
eat rice again, you're making his familly life difficult. If the diet means
you will never ever be able to eat food that made you feel good (kid's
memories and all), it does hurt. Sure, you might think it's not a
significant hurt, and that all that matters is health. But how many diets
have been dropped because of that kind of hurt?
To human beings, eating is much more than fueling the body with the right
stuff. It's also a social ritual. And it's also a way of identifying oneself
to one's culture and familly.


  #29  
Old August 9th, 2004, 06:13 PM
Lictor
external usenet poster
 
Posts: n/a
Default Atkins Diet

"Annabel Smyth" wrote in message
...
All shop-bought bread has ingredients that one might not add to bread
made at home - preservatives and stuff. Our bread *is* made with 100%
wholemeal flour, or it's not allowed to call itself wholemeal.


I think that's still a huge difference between the USA and Europe, and
that's what you're seeing. We buy our bread in bakeries, while most
Americans seem to buy it at groceries. I haven't visited the UK for a while,
so I don't know how the situation has evolved there. But in France, even
when shopping in a large supermarket, I can buy my bread at a bakery booth
where they do cook their bread (though they don't bake it, they receive raw
frozen bread sticks and cook them - legally, they're not allowed to call
themselves a "bakery"). Bakeries have pretty tight regulations on what they
can call category X bread. Whole bread has a minimum amount of whole flour
in it, less than that, and it's illegal to call it "whole". For instance,
"traditionnal French bread" can only be made with flour, water, levain and
salt - no conservative, no fat, no colouring... This even applies to
industrial bread sold under plastic in supermarket, if it's not whole, it
cannot be called whole (usually, it will be called "brown American bread" or
something like that ).
Europe does have the advantage that we put a very strict definition on what
a food product exactly is. That why we have so many products called
"fermented milk product" instead of yogourt (didn't meet the definition of
yogourt), "milk based spreading paste" (wasn't close enough to the
definition of cheese), "chocolate flavoured candy" (it's not REAL
chocolate)... This ensures that what you buy is actually reasonnably close
to what you're expecting, once you have learnt to pay attention...


  #30  
Old August 9th, 2004, 06:13 PM
Lictor
external usenet poster
 
Posts: n/a
Default Atkins Diet

"Annabel Smyth" wrote in message
...
All shop-bought bread has ingredients that one might not add to bread
made at home - preservatives and stuff. Our bread *is* made with 100%
wholemeal flour, or it's not allowed to call itself wholemeal.


I think that's still a huge difference between the USA and Europe, and
that's what you're seeing. We buy our bread in bakeries, while most
Americans seem to buy it at groceries. I haven't visited the UK for a while,
so I don't know how the situation has evolved there. But in France, even
when shopping in a large supermarket, I can buy my bread at a bakery booth
where they do cook their bread (though they don't bake it, they receive raw
frozen bread sticks and cook them - legally, they're not allowed to call
themselves a "bakery"). Bakeries have pretty tight regulations on what they
can call category X bread. Whole bread has a minimum amount of whole flour
in it, less than that, and it's illegal to call it "whole". For instance,
"traditionnal French bread" can only be made with flour, water, levain and
salt - no conservative, no fat, no colouring... This even applies to
industrial bread sold under plastic in supermarket, if it's not whole, it
cannot be called whole (usually, it will be called "brown American bread" or
something like that ).
Europe does have the advantage that we put a very strict definition on what
a food product exactly is. That why we have so many products called
"fermented milk product" instead of yogourt (didn't meet the definition of
yogourt), "milk based spreading paste" (wasn't close enough to the
definition of cheese), "chocolate flavoured candy" (it's not REAL
chocolate)... This ensures that what you buy is actually reasonnably close
to what you're expecting, once you have learnt to pay attention...


 




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