never fails

And then about three days ago, on day sixteen, my appetite just went
away. Just plain left. I was able to pay attention to what I was
eating because I really didn't want it anyway.

I can never get over this when it happens. It actually took a little
longer than usual, but what a miracle. Not only that, my bad mood
lifted, my concentration was better, and the anxiety I had been
feeling just melted. My calories drifted down just magically and today
I had to take a couple spoonfuls of oil to get to 1200.

c

This is the part I don't understand. You say you're not hungry but you
consume additional, unnecessary products in order to get your calorie count
up to an arbitrary number. Why not just say, "I'm not hungry so I don't need
to eat."

Pat in TX

wrote:

I searched high and low for a carb free chocolate source. I wanted
something inside the same budget as maybe a splenda packet. I scoured
all the baking sites, dabbled with couverture, performed various
pathetic experiments with cocoa powder and butter, cocoa butter, and
cream cheese, and there was still nothing that didn't come right down
to at least four carbs per serving.

Try coconut bark.

Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of
your choice), and 1 TB cocoa. Pour into a metal dish and stick in the
freezer for a few minutes (it needs to solidify fast before the syrup
separates from the oil). Then crack into pieces and store in the fridge.

This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.

Come to think of it, it'd probably be more pleasant than the sipping oil
thing you do. It's nearly all fat to eat this stuff so almost the same.

Recently, I bought a different brand of coconut oil and all my barks
taste like Mounds bars now no matter what flavor of DaVinci I use. I'll
go back to the previous brand next time, which didn't taste so coconut-y.

--
http://www.ornery-geeks.org/consulting/

Jackie Patti wrote:

Try coconut bark.

Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of
your choice), and 1 TB cocoa. Pour into a metal dish and stick in the
freezer for a few minutes (it needs to solidify fast before the syrup
separates from the oil). Then crack into pieces and store in the fridge.

This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.

I forgot to subtract... 0.9g of those carbs are fiber, so it's 0.5g net
carb.


--
http://www.ornery-geeks.org/consulting/

Luna wrote:
Chocolate that's been ****ed with by adding unnecessary sugar to it.

You're right; it's not the chocolate. Chocolate has lots of flavanoids,
so it turns out to be a health food. As does coffee. And wine.

It's the sugar that transforms these from good foods to junk food.

--
http://www.ornery-geeks.org/consulting/

Roger Zoul wrote:

That Baker's chocolate is 100%. What makes one brand better or worse than
another if they're not really adding anything?

That's 100% chocolate, not 100% cocoa.

When we're discussing the high-cocoa chocolate bars, the percent refers
to cocoa.

--
http://www.ornery-geeks.org/consulting/

Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: That Baker's chocolate is 100%. What makes one brand better or
::: worse than another if they're not really adding anything?
::
:: That's 100% chocolate, not 100% cocoa.

No, I don't think so:
http://www.kraftfoods.com/BakersChoc...kersBrands.htm

::
:: When we're discussing the high-cocoa chocolate bars, the percent
:: refers to cocoa.

What is chocolate?
::
:: --
:: http://www.ornery-geeks.org/consulting/

Jackie Patti wrote:
:: wrote:
::
::: I searched high and low for a carb free chocolate source. I wanted
::: something inside the same budget as maybe a splenda packet. I
::: scoured all the baking sites, dabbled with couverture, performed
::: various pathetic experiments with cocoa powder and butter, cocoa
::: butter, and cream cheese, and there was still nothing that didn't
::: come right down to at least four carbs per serving.
::
:: Try coconut bark.
::
:: Melt 1/4 cup coconut oil, then stir in 1 TB DaVinci syrup (flavor of
:: your choice), and 1 TB cocoa. Pour into a metal dish and stick in
:: the freezer for a few minutes (it needs to solidify fast before the
:: syrup separates from the oil). Then crack into pieces and store in
:: the fridge.
::

This sounds somewhat similar to what Myra posted.

:: This makes two servings at 1.4g carb, 0.5g protein, 239 kilocalories.
::
:: Come to think of it, it'd probably be more pleasant than the sipping
:: oil thing you do. It's nearly all fat to eat this stuff so almost
:: the same.
::
:: Recently, I bought a different brand of coconut oil and all my barks
:: taste like Mounds bars now no matter what flavor of DaVinci I use.
:: I'll go back to the previous brand next time, which didn't taste so
:: coconut-y.
::
:: --
:: http://www.ornery-geeks.org/consulting/

"Jackie Patti" wrote in message
...
Roger Zoul wrote:
"Susan" wrote in message
http://www.coolquiz.com/trivia/expla.../chocolate.asp


Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with? Beans ARE seeds.

Really?

"Jackie Patti" wrote in message
...
Roger Zoul wrote:
Jackie Patti wrote:
:: Roger Zoul wrote:
::
::: That Baker's chocolate is 100%. What makes one brand better or
::: worse than another if they're not really adding anything?
::
:: That's 100% chocolate, not 100% cocoa.

No, I don't think so:
http://www.kraftfoods.com/BakersChoc...kersBrands.htm

If it's 100% cocoa, it's a dry powder.


Yes, I see what you mean now.

That site doesn't say 100% cocoa, but cacoa. They're confusing the issue
labeling it like that.

Yes, they say cacao.

You roast cacoa beans and press them, getting two components: dry cocoa
and the associated fat, cocoa butter.

100% cacoa means it's all cocoa and cocoa butter, which you can't compare
to 85% cocoa cause you can't tell how much is cocoa and how much is cocoa
butter.


You're probably right...but it seems the nutrition info ought to give some
clue as to the relative portions of fat and powder per unit weight. After
all, if it's 100% cacao, then it's cocoa and cocoa butter. So the 85% cocoa
must mean 15% is the cocoa butter, right, assuming 100% cacao, that is.


:: When we're discussing the high-cocoa chocolate bars, the percent
:: refers to cocoa.

What is chocolate?

Chocolate is cocoa mixed with fat. The good chocolates use only cocoa
butter, but the cheap ones often use other fats. Usually it's still
called chocolate when you mix in some amount of sugar, vanilla and/or
milk, but they're not needed to make it chocolate.

They're different because of what kind of cacoa beans are used, where
they're grown, how it's processed into cocoa and cocoa butter and then the
final recipe used to produce chocolate.

It ought to be illegal for them to list 100% chocolate on the ingredient
list, IMO. No telling what's in there.

"Jackie Patti" wrote

Roger Zoul wrote:
"Susan" wrote in message
http://www.coolquiz.com/trivia/expla.../chocolate.asp


Thanks. So I guess no beans are used....seeds!

Ummm... what kind of beans are you familiar with?

Cool beans!

Beans ARE seeds.

Are all seeds beans, then?