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#1
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Newbie from Russia
I have just started the Induction and stumbled upon so small choise of
the low-carb foods here in Russia. Meats are not a problem here, just jog to a forest and kill a bear ), actually in the late november it is easy to by a full pork/veal carcass from familiar villager really cheap, say $500 for 300kg and just store in on the frost. One even may fetch an elk or wood-grouse from his friend hunter (use of a traditional russian dink supposed). So does other stuff from a cattle - milk, cheese, dairy - they are really cheap - for example a half pound pack of cottage cheese and a pint of sourcream (a favorite breakfast mix) costs both about $1, high quality butter costs about $2 for 2 lbs. The problem are "salad veggies". They grow here in the North Urals not well enough. Also my parents have a "dacha" and have an addiction to grow much stuff in its extensive garden as a hobby, but most of it is a high-carb type. The greens a eaten in the summer, fresh. And prices for veggies in the winter are just rabid in the stops and at the market. At the New Year Eve they demands about $2 for a pound of cucumbers! Damn, I can have an excelent steak for that price! A mushrooms can be an alternative, but I dislike them very much (also my parents spend the vocation in the forest going NUTS on collecting them and froze a sustantial stock of them). Or may I try something from vast choise of the (traditional) fermented milk products available here and cheap(and tasty!), also I cannot find a nutritional table on them as the dictionary have only phonetic traslations on them (such as kefir, varenetz, ryazhenka etc.), but they tastes fermented dry. Eagery waiting your advice, Serge. |
#2
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Newbie from Russia
On 12 Nov 2003, Serge N. Ivanov wrote:
I have just started the Induction and stumbled upon so small choise of the low-carb foods here in Russia. Meats are not a problem here, just jog to a forest and kill a bear ), actually in the late november it is easy to by a full pork/veal carcass from familiar villager really cheap, say $500 for 300kg and just store in on the frost. One even may fetch an elk or wood-grouse from his friend hunter (use of a traditional russian dink supposed). So does other stuff from a cattle - milk, cheese, dairy - they are really cheap - for example a half pound pack of cottage cheese and a pint of sourcream (a favorite breakfast mix) costs both about $1, high quality butter costs about $2 for 2 lbs. The problem are "salad veggies". They grow here in the North Urals not well enough. Also my parents have a "dacha" and have an addiction to grow much stuff in its extensive garden as a hobby, but most of it is a high-carb type. The greens a eaten in the summer, fresh. And prices for veggies in the winter are just rabid in the stops and at the market. At the New Year Eve they demands about $2 for a pound of cucumbers! Damn, I can have an excelent steak for that price! A mushrooms can be an alternative, but I dislike them very much (also my parents spend the vocation in the forest going NUTS on collecting them and froze a sustantial stock of them). Or may I try something from vast choise of the (traditional) fermented milk products available here and cheap(and tasty!), also I cannot find a nutritional table on them as the dictionary have only phonetic traslations on them (such as kefir, varenetz, ryazhenka etc.), but they tastes fermented dry. Cabbage, comrade, cabbage. g No, really, it's good and very low carb. It's too late for this year, but could you get your parents to put in some lower carb veggies for you next year? If you google search this group, some people have given good advice on how to freeze or otherwise store vegetables well past their normal growning season. Good luck, Martha -- Begin where you are - but don't end there. |
#3
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Newbie from Russia
Welcome, you can find a list of vegetables at www.atkins.com .. they list many
vegetables at their website and many are foreign to my market, so perhaps they are regional. If fresh is unattainable, look for frozen or canned vegetables. This may be your best alternative until summer arrives with more fresh choices. Good luck on your low-carb journey, your English is very good. Kira |
#4
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Newbie from Russia
"Serge N. Ivanov" wrote:
I have just started the Induction and stumbled upon so small choise of the low-carb foods here in Russia.... Eagery waiting your advice, Serge. One alternative is to grow it yourself, indoors, in a hydroponic garden. Lettuce grows very quickly and easily in this fashion. You might consider doing it. I am thinking about doing it here in Canada even though it's readily obtainable fresh. -- -------------------------------------- Diagnosed Type II Diabetes March 5 2001 Beating it with diet and exercise! 297/215/210 (to be revised lower) 58"/43"(!)/44" (already lower too!) -------------------------------------- Visit my HomePage at http://members.shaw.ca/finkirv/ Visit my very special website at http://members.shaw.ca/finkirv4/ Visit my CFSRS/CFIOG ONLINE OLDTIMERS website at http://members.shaw.ca/finkirv5/ -------------------- Irv Finkleman, Grampa/Ex-Navy/Old Fart/Ham Radio VE6BP Calgary, Alberta, Canada |
#5
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Newbie from Russia
Martha Gallagher wrote:
On 12 Nov 2003, Serge N. Ivanov wrote: I have just started the Induction and stumbled upon so small choise of the low-carb foods here in Russia. Meats are not a problem here, just jog to a forest and kill a bear ), actually in the late november it is easy to by a full pork/veal carcass from familiar villager really cheap, say $500 for 300kg and just store in on the frost. One even may fetch an elk or wood-grouse from his friend hunter (use of a traditional russian dink supposed). So does other stuff from a cattle - milk, cheese, dairy - they are really cheap - for example a half pound pack of cottage cheese and a pint of sourcream (a favorite breakfast mix) costs both about $1, high quality butter costs about $2 for 2 lbs. The problem are "salad veggies". They grow here in the North Urals not well enough. Also my parents have a "dacha" and have an addiction to grow much stuff in its extensive garden as a hobby, but most of it is a high-carb type. The greens a eaten in the summer, fresh. And prices for veggies in the winter are just rabid in the stops and at the market. At the New Year Eve they demands about $2 for a pound of cucumbers! Damn, I can have an excelent steak for that price! A mushrooms can be an alternative, but I dislike them very much (also my parents spend the vocation in the forest going NUTS on collecting them and froze a sustantial stock of them). Or may I try something from vast choise of the (traditional) fermented milk products available here and cheap(and tasty!), also I cannot find a nutritional table on them as the dictionary have only phonetic traslations on them (such as kefir, varenetz, ryazhenka etc.), but they tastes fermented dry. Cabbage, comrade, cabbage. g No, really, it's good and very low carb. actually, this is a great idea. i stopped making salad with lettuce over a year ago. all my chopped salads are made with cabbage. give it a try, Serge! |
#6
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Newbie from Russia
Irv Finkleman wrote in message ...
"Serge N. Ivanov" wrote: I have just started the Induction and stumbled upon so small choise of the low-carb foods here in Russia.... Eagery waiting your advice, Serge. One alternative is to grow it yourself, indoors, in a hydroponic garden. Lettuce grows very quickly and easily in this fashion. You might consider doing it. I am thinking about doing it here in Canada even though it's readily obtainable fresh. Which reminds me that in Canada one can legally grow not only lettuce in his greenhouse . But isn't it too expensive to have a hydroponic green house with all that hi-power lightbulbs and such ? |
#7
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Newbie from Russia
Martha Gallagher wrote in message ...
Cabbage, comrade, cabbage. g No, really, it's good and very low carb. hehe, I must admit that a cabbage from your own graden tastes really good, it is delicious and tender almost as salad leaves and completely natural product grown on s^W^W without mineral fertilizers ). No shop or market can offer you same quality. But also it is rather sweet - http://www.nal.usda.gov/ says that it contains ~5.58 net carbs including 3.58 sugars - too much for a person on Induction. BTW there is a process popular in Russia for preservation of the cabbage, although I don't know whether it is widely used in the West (as I had bee told, some Americans found this process "disgusting", but it seems strange to me considering popularity of deeply fermentet/molded Far East foods) because it uses peculiarities of our climate in the late autumn. The end product is named in Russian as "kvashenaya kapusta" which can be rather accurately translated as "sour cabbage". It is simply a cabbage, that fermented using lactic-acid bacteries which naturally occuring in its leaves. During the fermentation process bacteries convert sugars to the lactic acid, adding sour flavour. The process stops naturally when bacteries die due to high acid concentration (which is not desirable) or no sugars left or artifically when cabbage cooled to 0C. The result tastes sour as strongly vinegared salad and not sweet at all. I suppose it contains no carbohydrates except fiber. And IIRC it retains far more vitamin C than regulary stored cabbage as it had been used as anti-scurvy measure in the past. Sour cabbage can be used in the salads (try with onions and sunflower/olive oil, top with the cranberries), as hors d'oeuvre and in the traditional russian cabbage soup - "tschi", which consists almost only from cabbage and pork and very good for cold winter esp. with some carb-free vodka . If anyone is interested in the recipe I can lookup it and post it here. It's too late for this year, but could you get your parents to put in some lower carb veggies for you next year? If you google search this group, some people have given good advice on how to freeze or otherwise store vegetables well past their normal growning season. Good luck, Martha If only I was able to persuade them into growing some chikens/piggies instead of potatoes, just for fun ). But Mom becames too upset with the idea of eating HER piggie ). I personally regarded potatoes and beets as common kitchen-garden weeds which use humans to reproduce even before Atkins, but parents share widespread delusion about ambudance of the vitamines in starchy vegetables, not taking in account a fact that this veggies eaten only after heavy processing which of course destroys most of vitamines. So, I must show them some Atkins sities. Can anyone share with me some links on Atkins russian resources ? Serge, with a spade and a rake |
#8
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Newbie from Russia
Serge N. Ivanov" wrote in message
The end product is named in Russian as "kvashenaya kapusta" which can be rather accurately translated as "sour cabbage". Sounds like sauerkraut. Another good, low-carb food. Are canned vegetables reasonably priced in Russia? Canned green beans, canned spinach, canned tomatoes are good choices. Canned artichoke hearts are expensive here but I buy some every time they are put on sale. Serge, I notice you are using what appears to be a legitimate email address. You need to camouflage your email address such as this (remove the carbs to reply) - - There are people who use programs to pick up email addresses from Usenet groups and sell them to spammers. You will get a hundred spam emails a day if you use a valid email address when you post to the internet. Cookie |
#9
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Newbie from Russia
Hello Serge. I'm looking for this also. I'm looking for a Russian
language version of Dr. Atkins' book. I hope to take it to a friend next week in novosibirsk. I cannot find this anywhere though. I think I will have to take the english version instead. If you have any websites or other info about atkins already, please let me know. I agree that Atkins is hard to do now in russia. I was there a few weeks ago and lost 7 pounds. Normally, I should only lose 1 or 2 in a week. I was able to find apples in the grocery store and vegitables in the restaurants, but that is too expensive to do every day. Maybe only vegitables in cans are practical. brian 290/248/210 july 8, 2003 (Serge N. Ivanov) wrote in message om... So, I must show them some Atkins sities. Can anyone share with me some links on Atkins russian resources ? |
#10
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Newbie from Russia
"Serge N. Ivanov" wrote in message m... Martha Gallagher wrote in message ... Cabbage, comrade, cabbage. g No, really, it's good and very low carb. hehe, I must admit that a cabbage from your own graden tastes really good, it is delicious and tender almost as salad leaves and completely natural product grown on s^W^W without mineral fertilizers ). No shop or market can offer you same quality. But also it is rather sweet - http://www.nal.usda.gov/ says that it contains ~5.58 net carbs including 3.58 sugars - too much for a person on Induction. BTW there is a process popular in Russia for preservation of the cabbage, although I don't know whether it is widely used in the West (as I had bee told, some Americans found this process "disgusting", but it seems strange to me considering popularity of deeply fermentet/molded Far East foods) because it uses peculiarities of our climate in the late autumn. The end product is named in Russian as "kvashenaya kapusta" which can be rather accurately translated as "sour cabbage". It is simply a cabbage, that fermented using lactic-acid bacteries which naturally occuring in its leaves. During the fermentation process bacteries convert sugars to the lactic acid, Serge, You might want to consider yogurt or kefir for the same reasons that you state above. see http://www.lowcarbluxury.com/yogurt.html Sid... |
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