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-JAMES-'s Photo -JAMES- Posts: 13,752
12/13/18 10:12 A

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I'm going to be leaving as team leader. If anyone wants to be made leader of this team let me know via a post, or via spark mail.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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-JAMES-'s Photo -JAMES- Posts: 13,752
11/13/18 7:14 P

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I've consumed (swallowed) psyllium husks at one time to try to up my fibre intake. That was like 10 years ago.

Stevia? I've got it in liquid form and pellets next to my coffee maker. I just don't like slightly sweet coffee anymore. I now like it with just a little cream.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
11/10/18 1:16 P

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I wonder if you can use the liquid sweetener and just bulk up the recipe with psyllium husk powder. It might change the taste and maybe the consistency a bit, but I bet it would work. One teaspoon of psyllium powder in 1/4 cup of water turns into a very very viscous gel. I use it in place of Metamucil (no dye...) to bump up my fiber (1 tsp. with 12 oz. water), but I also use it in recipes in place of flour... for thickening.
In the A.M. I usually use stevia in the psyllium and it makes it palatable.




Edited by: ANNEMARIE001 at: 11/10/2018 (13:24)
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-JAMES-'s Photo -JAMES- Posts: 13,752
11/7/18 9:47 P

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I got it

www.sparkpeople.com/blog/blog.asp?po
st
=is_there_such_a_thing_as_a_healthy_R>sugar_substitute


Now I go to read it...
Well each of those is 2/3 carbs by weight (the date syrup) or much higher. Even then the non-carb part in them is just essentially water. So it's kind of like making pure sugar look like it has less carbohydrates by dissolving it in water.


The article says this about each of the 4 "better" sweeteners"
- Agave syrup: " is around 90 percent fructose ... consumption is linked to higher body fat "
- Coconut sugar: "but it should be treated the same as regular sugar in terms of consumption."
- Brown rice syrup: " it ultimately has the same effect on the body as regular sugar."
- Date sugar: "under the latest FDA draft guidelines, whole fruit, fruit pieces and dried fruit don't fall into the category of added sugars."

So all about the same as regular sugar, and only date sugar is not an "added sugar" because it is a sugar all on its own.


They may have more minerals or other things, that make them very slightly better than refined white sugar, but not by much. I'd avoid all of them since I'm a diabetic. Seems to me like an effort to trick you into thinking they are OK, because they have a trace of a few nutrients, but it's not enough for me.


Edited by: -JAMES- at: 11/8/2018 (09:33)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/28/18 2:19 P

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I can't find it now either. I copied the link. ???

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/28/18 12:19 A

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Can't find that link at all, and I tried a few ways. Perhaps you can post it again, and next time in your post click the "ADD A LINK" button to insert the link into the middle of your post ... you gotta see that button at the top of the message window.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/23/18 10:15 A

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James- did you see this article today?

https://www.sparkpeople.com/blog/blog.as
p?post=is_there_such_a_thing_as_a_heal
thy_sugar_substitute

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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/20/18 7:31 A

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I'm not a diabetic, I am allergic to wheat and have removed it from my diet. I find other grains, too, i.e., white rice... make me prone to inflammation, excessive hunger..., so I avoid them also most of the time. Oatmeal and occasionally brown/black rice is about the extent of my grain. I avoid sugar too, for inflammation, over-the-top hunger, and weight gain reasons. I can eat some occasionally, but prefer not to. Wait, let me correct the last sentence. My body prefers that I don't eat it. LOL

Edited by: ANNEMARIE001 at: 10/20/2018 (10:25)
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-JAMES-'s Photo -JAMES- Posts: 13,752
10/20/18 1:49 A

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ANNEMARIE001,
as for Splenda ... if it is bulked with maltodextrin, isn't that problem for you as a diabetic?

The powdered Splenda that I find is something like 90% maltodextrin.

Maltodextrin isn't some sort of zero calorie neutral filler, no it is a carbohydrate, and the powdered Splenda that I find raises my blood sugar.

Edited by: -JAMES- at: 10/20/2018 (01:51)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
-JAMES-'s Photo -JAMES- Posts: 13,752
10/20/18 1:44 A

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ANNEMARIE001,

The glycemic index is a measure of how high it blood sugar effect peaks compared to how long it tails off.

A carb is a carb is a carb, but some spike blood sugar faster than others. My system is so weak, and the tails are so long, that it doesn't matter what I eat, its effect is extended in time and all things I eat overlap and add up and raise my blood sugar for a long time.

I've not found much value in the glycemic index in controlling my blood sugar. I just count carbs and don't care any more detail than that.


Edited by: -JAMES- at: 10/20/2018 (01:46)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/17/18 9:39 A

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The bulk of regular sugar helps in the baking process. Without the bulk the end product would come out worse than it does with powdered sweetener. I don't know how liquid would work at all. What about coconut sugar. It is the same calories as regular, but what about carbs and glycemic index? Isn't it better for diabetics in small amounts?

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/16/18 11:36 P

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I think liquid splenda is OK. Probably just sucrose dissolved in water.

How would you bake with that? Add liquid splenda to the other liquid ingredients in the baking, like the oil, or eggs, and when all the liquid ingredients are well mixed add them to the dry ingredients.

Probably not much liquid splenda, if you put something like 10 drops in a cup of coffee, then 10 drops is sort of like a teaspoon of sugar.

Should work.

Edited by: -JAMES- at: 10/16/2018 (23:37)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
FANCYQTR's Photo FANCYQTR Posts: 16,878
10/15/18 8:31 P

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I didn't know that Splenda had a liquid sweetener. I use Stevia most of the time, but I don't think it would work for baking. Don't know though. Honey, molasses and maple syrup work in things, but they don't lower the carbs. For that you can check stevia.com and see if they have any baking things with liquid. I don't know what Splenda's website has for recipes.



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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/15/18 5:33 P

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I've never used a liquid sweetener. How does that work in baking? The American Diabetes Association doesn't say diabetics shouldn't use powdered...Splenda. They have a pretty good articles on artificial sweeteners. Of course it didn't go into how Sucralose is actually made. emoticon


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FANCYQTR's Photo FANCYQTR Posts: 16,878
10/14/18 10:20 P

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From what I can find the liquid Splenda is only sucralose dissolved in water and one drop is equal to over a teaspoon of sugar sweetness. Splenda didn't say what was in it. I found it on another site.

I agree that the powdered Splenda has sugar in it. Both Dextrose and Maltodextrin are forms of sugar. I had a friend who insisted that Splenda and NutraSweet were the only things that a person with diabetes could use. Of course, she was one of those who would always say that anything I ate (or drank) was any good. I have used Splenda in some things that I can't use stevia in, but don't use it often.



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-JAMES-'s Photo -JAMES- Posts: 13,752
10/14/18 2:25 P

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Sucralose may have zero calories, and taste sweet. But Splenda, which has added maltodextrin to bulk it up "so that it measures like sugar" is just marketing.

The one gram packets of powdered splenda are just taking advantage of legislation that allows things that are less than one gram in a serving to be ignored.

This nutrition label for a 1 gram packet of powdered Splenda. It lists three ingredients, and they need to be listed in order of what is most in the item.
1) - Dextrose
2) - Maltodextrin
3) - Sucralose

So dextrose and maltodextrin must each be at least 1/3 of the weight, or else they would be listed as top two. They are both carbohydrates, and so this is about 2/3 the same as sugar, probably closer.

Indeed this nutrition page on powdered splenda:
nutritiondata.self.com/facts/
sweets/92
52/2

and they list a 1 gram packet as having 0.9 grams of carbs. Its not calorie free either They list it at 3.3 calories per gram, slightly lower than sugar either, which is 3.8 calories per gram, and due to some sucralose being in the packet.

Now liquid Splenda may be another story. I don't know about that.

Edited by: -JAMES- at: 10/14/2018 (14:40)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/13/18 6:29 P

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It seems they’ll say just about anything on labels to get a sale. I don’t like Splenda. My friend said unsweetened applesauce is good for sugar sub but I haven’t figured that out yet when leaving wheat out. She made a sugar free gluten free bean brownie sweetened with applesauce. I tried and it looked like poo! Just mush

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FANCYQTR's Photo FANCYQTR Posts: 16,878
10/13/18 5:03 P

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I don't see how they could say something is "safe for diabetics" if it has that many carbs. Isn't that the reason they made the Splenda, though?

I use the Stevia when I make things that aren't baked. If I am careful of the amount I don't find any aftertaste or bitterness from it. Too much and everything gets tossed, though. But it won't work for something like those cookies.



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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/13/18 10:14 A

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You're right, Splenda is no better than sugar it's just calorie free, but sugar acts as sugar in your system whatever the type. What do you mean another version of Sucralose? The Splenda for baking is Maltodextrin and Sucralose combined.

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/12/18 11:28 P

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I'm concerned about using Splenda as a sweetener. While Sucralose itself is this chemical thing and tastes sweet with zero calories, that is all pretty good. But the powdered version is bulked with maltodextrin "so that it measures like sugar". Well it does a lot more than that.

If you look at the nutrition information for packets of Splenda, and set the serving size to 100 grams, you see here:
nutritiondata.self.com/facts/
sweets/92
52/2

that 100 grams of it has 90 grams of carbs. The only thing higher is sugar itself, at 100 grams.

Are you using another version of sucralose?

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
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FANCYQTR's Photo FANCYQTR Posts: 16,878
10/12/18 2:35 P

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Elevation here does make a difference on most baked things here, but lately there doesn't seem to be a need to use more flour if you are making a mix. That is what they normally call for. I am at something like 5500 ft above sea level (live on a ridge in Denver. Downtown is definitely down from where I am).

I haven't tried making the cookies again. the time I did they just came out crumbs. I used Splenda when I made them, I think. Probably a problem because no baking soda in mine.



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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/11/18 5:37 P

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How did the cookies come out?

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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/10/18 1:00 P

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I don't know where you live, but I'm in Michigan, just 30 min or so north of Detroit. Maybe elevation of where you live makes a difference. ?? I don't know how to tweak for that.

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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/10/18 12:47 P

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Yes, Sucralose is made from sugar, but chlorine is added. I'm not thrilled to eat lab experiments... Stevia is very very sweet and needs to be cut or it is bitter/sweet. The Truvia (stevia granulated) mix does not have the bulk of sugar for baking though and it's recommended that sugar be added for baking. emoticon

Edited by: ANNEMARIE001 at: 10/10/2018 (18:23)
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/10/18 12:42 P

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Whether I use sugar or splenda I cut it by 1/2. the recipe It said one cup of sugar and I just thought that was extreme sweetness (for me anyway). 1/2 cup worked fine for me. 1 cup PB 1/2 cup splenda, 1 egg, about 1/2 tsp baking soda. They bake up nice for me. Sometimes I add 1/4 cup oatmeal. If you added oatmeal this is where it may end up crumbly. I think more than 1/3 cup may make it dry. ? Try without the oats first. The PB, splenda (or sugar), and egg with baking soda bakes up nice.
this will not be a large batch of cookies like traditional PB cookies though

Edited by: ANNEMARIE001 at: 10/10/2018 (14:20)
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FANCYQTR's Photo FANCYQTR Posts: 16,878
10/9/18 10:46 P

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Annemarie, when say you used half Splenda, do you mean you used half as much Splenda as you would sugar or half Splenda/half Sugar? I tried making those cookies once and all they did was crumble on me. My friend made them an had no problems, but I think her recipe called for baking soda or baking powder (can't remember which) and the one I was following didn't. I think she used sugar for the sweetener.



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-JAMES-'s Photo -JAMES- Posts: 13,752
10/9/18 8:49 P

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I don't quite know what sucralose is, but I know its not found in nature, it is manufactured.

It is either some sort of carbohydrate. I see this page where it says its identical to cane sugar, but with a few oxygen atoms replace by chlorine.
www.acsh.org/news/2016/06/16/
chemists-
were-wrong-about-splenda


But bulking it with maltodextrin defeats the whole purpose of making it in the first place. Maltodextrin is a carb, just that I don't think it tastes sweet. Sucralose provides the sweetness. However in the end powdered splenda is pretty much like regular sugar, as far as the body's reaction to it goes. Calories, blood sugar and all that.

Stevia on the other hand is a protein that sort of tastes sweet. Sweet and a little bitter too, at least for me.

So though I have nothing against sucralose itself, it is the maltodextrin in the Splenda product that makes it bad for me as a diabetic, and which makes it have pretty much the same calories as sugar anyway.


James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
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165
ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/9/18 12:48 P

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It's maltodextrin and sucralose (chlorine?), For the amount I eat stuff like that it's ok, but I would rather use stevia if I could. Stevia does not bake well. When I found the flourless PB cookie recipe, it called for 1 cup sugar, I used 1/2 the amount in splenda and it worked fine for me. I've made them with sugar and without. Very peanuty and good. A bit harder to work with than traditional, but manageable, even with the fork marks.

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/9/18 11:40 A

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Splenda ... keep in mind that in North America if a serving size has less than one gram of an ingredient, you can drop it from the nutrition label. So if you packets of Splenda are 1 gram, then everything in there is less than a gram, and everything is rounded down to zero.

But its a legislative loophole, and a lie on the label.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
-JAMES-'s Photo -JAMES- Posts: 13,752
10/9/18 11:36 A

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Initially I though I wouldn't add oatmeal to cookies, but cooked oatmeal is 13% (by weight) carbs. Of course that is because water is soaked up by them, ... but still, not as bad as I thought, I thought it would be 30% or something.

I'm going shopping with a friend who is in a wheelchair this morning. She was driving until about a year ago, but was rear ended by someone and she never fully recovered.

Still gonna look up cookie recipes. I like cookies.

What don't you like about Splenda? The only thing I don't like is that where I live the only form I get is powdered, and it is "bulked" with maltodextrin, which is a sugar. I've tested my blood sugar after drinking a glass of warm water with a lot of powdered Splenda in it, and my blood sugar goes up, way up ... same as sugar would do to me. Splenda itself probably doesn't do that, but the maltodextrin in there does it. What form do you have? What does your nutrition label say it has in it?

Edited by: -JAMES- at: 10/9/2018 (11:38)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
191
178
165
ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/9/18 10:28 A

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Yes they are really good. Better than traditional pb cookies, I think. I don’t like Splenda, but stevia doesn’t work well in them

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/8/18 11:44 P

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I had a pretty low carb day. Waffles, butter and low carb syrup for breakfast. No lunch, but cheese in the mid afternoon. Big salad with chicken for supper.

Like just about any day, I ate no wheat today.

Drinking a little dry red wine right now. A nice end to the day.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
204
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-JAMES-'s Photo -JAMES- Posts: 13,752
10/8/18 11:38 P

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That sounds really interesting. I'll look into that.



James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/7/18 8:34 A

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PB is flourless, I meant flourless PB cookies. PB, Splenda, egg, Baking powder. Can add some oatmeal if you want, but not necessary.

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-JAMES-'s Photo -JAMES- Posts: 13,752
10/5/18 2:03 A

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Flourless peantbutter? I didn't even know they added flour to some peanut butters.

I eat peanut butter made from just peanuts. I take it out of its container, stir the oil back in, mix well and back into the original container. I add a teaspoon or 2 of salt when doing that mixing, it really helps the taste.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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-JAMES-'s Photo -JAMES- Posts: 13,752
10/5/18 2:00 A

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Active members ... not really.

I'm most active on "Team Keto!". Its a very very low carb team. We are pretty tolerant, I mean not that we'll tolerate people who try to pull others off track, like for example saying that everyone needs fruit, its healthy, but we're tolerant of people being members who mostly just want to "pick things up".

Lets say you have a carb limit of 60 grams a day (higher than Keto). But if you eat what we eat for breakfast you've probably only eaten 5 grams of carbs (maybe less) and you have 55 for the rest of you low carb day.

Thoughts?

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/3/18 12:59 P

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are there any other members in this group?

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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/3/18 11:41 A

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Always used the diabetic exchange list, as its very healthy. So pretty much whole foods as basis, and healthy fat and proteins. Have some starchy carbs, have to avoid wheat, period, but find that rice, especially white is about useless for me to eat. Brown and black are ok, and oats... Beans, yams, potatoes, squash, peas, corn, and rice for starchy carbs. veggies, ... Sugar is out, of course. but I do like flourless brownies and flourless peanut butter (better than regular ones) cookies with splenda.


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-JAMES-'s Photo -JAMES- Posts: 13,752
10/2/18 11:30 A

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AnneMarie,
I'm the kind of guy who makes fake version of high carb things. Waffles or pancakes is one of them.

My opinion is that it is real carbs that impact blood sugar, which impacts hunger and wanting yet more carbs. The "yet more carbs" is a song that never ends. Eat carbs, blood sugar goes up, insulin brings blood sugar down but can overshoot low, you get hungry often quite soon, to satisfy the hunger you eat carbs, blood sugar goes up, insulin .... hey I'm repeating myself.

So my opinion of fake versions is that they provide variety to what I eat, and as good as they taste they don't put me into the loop described in the last paragraph.

What sort of meals do you typically eat?

Edited by: -JAMES- at: 10/2/2018 (11:30)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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ANNEMARIE001's Photo ANNEMARIE001 Posts: 1,569
10/2/18 7:04 A

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Yes, I bake bacon. It's much easier. I freeze it to add to my quiche... for quicker cooking.

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-JAMES-'s Photo -JAMES- Posts: 13,752
9/30/18 10:53 A

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ANNEMARIE001,
do you eat bacon? Also zero carbs. I used to fry my bacon, but this kept me very busy flipping, and it splatters a lot.

My youngest daughter taught me the technique of baking my bacon. I didn't think it would work, but it comes out better than frying, at least I think so.

Preheat the oven to 400 F, and on a cookie tray lined with foil lay out the strips of bacon. In the over for just under 20 minutes, with no flipping (watch it and have at timer on). While baking you can do other things. In fact just thinking about it is making me want to do it this morning (and I will do it!)


Edited by: -JAMES- at: 9/30/2018 (10:55)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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9/30/18 10:50 A

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I like the waffles. I probably have them half the time for breakfast, I'm going to eat them again today. My biggest problem is finding a low carb pancake syrup.

I've found and "E.D. Smith" no sugar added syrup (so it looks like no maple trees were actually harmed). Its got a few carbs, and I add it in small amounts, not swimming in syrup. I'm in Canada and that is the lowest carb syrup I can find.

In the US there is a Walden Farms syrup which has no carbs at all. I don't no how good it is, but I know a few folks on Spark People who use it.

Edited by: -JAMES- at: 9/30/2018 (10:55)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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9/30/18 7:00 A

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Thank you James! Haven't had waffles or pancakes in a long long time.

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9/29/18 11:53 P

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For AnneMarie ...

Here is a link to a pancake (or waffle) recipe using protein powder in place of flour:
www.sparkpeople.com/myspark/t
eam_messa
geboard_thread.asp?board=2862
6x585
36x67860795x1xfirst


Note that you may want to add 5 or 10 grams more of each liquid. It depends on if the consistency works for you.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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WHITE-2's Photo WHITE-2 Posts: 434
4/5/18 4:40 P

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Thank you James!
I just wrote a blog today about the differences I noticed. So if you like you can read it here www.sparkpeople.com/mypage_p
ublic_jour
nal_individual.asp?blog_id=6
479086


I'm glad to hear that it can take months, that means 'there is still hope'.

Edited by: WHITE-2 at: 4/5/2018 (16:41)
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4/5/18 3:00 P

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WHITE-2,
are you feeling any different or better?

I don't remember what is bothering you that you started on an elimination diet, and are slowly adding things back in. But that is certainly the right way to do it.

It does take time for you body to settle down and heal itself. Its not like eat clean for a week and you are "reset". I found for example that my cravings for sweet things, and falling of my "Way Of Eating" bandwagon, was very possible for the first months, which tells me it took months to reset.

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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4/3/18 3:04 A

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Thank you James, no I haven't start testing foods yet, dietician suggested to go for 2 more weeks... so 1 more week to go. And then I will probably start by testing the foods that are not all that 'suspect', like peanuts and yeast and soy. I'll leave the two 'big ones' for last: gluten en dairy.

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4/3/18 12:27 A

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Christina (WHITE-2),
are you starting to un-eliminate (that's not a word, but it sounds great) anything yet?

Figured out what is bothering you?

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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3/26/18 3:56 P

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Hmmm that is interesting that your wife is German and your daughter too! LOL about your little mindy!
Trying to write a reply to you I wrote an 'essay', I hope it's okay if I send you a sparkmail about it rather than post it all out here in public...

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3/25/18 11:41 P

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WHITE-2,
my wife is German. She could have become Canadian long ago, but I didn't want that. Her only advantage would be that she could vote in Canada. As for taxes, pension and all that, there is no difference, being married to me she is a "landed immigrant". She can live in the Netherlands since she is German, and I'm married to her, so I can live there too. The same is true for all countries in the European Union, and we didn't want to cut that possibility.

Germany does not allow multiple citizenships, unless you have it at birth. After that they consider it a decision that an adult makes, and you have to give up your German citizenship to take on another one. One of our daughters is born in Germany, and has German and Canadian citizenship. That came in handy when she worked in London England for a few year (just before BREXIT). Its a complicated family.

Yes the German "-chen" and "-lein" endings are like "-y" in english, puppy, piggy ...

So when I'm in the Netherlands those Dutchy endings on wordies really invade my little mindy.

You are on an elimination diet. How long is the diet? What is its purpose? As far as I know it is to figure out what foods bother you. That can be respiratory, or skin rashes, or digestion (gas, bloating ...), or a host of other symptoms. You eat "clean" and only a few types of things I guess. At least a few weeks to perhaps a few months till everything is settled, then slowly introduce foods back in one at a time and see which ones bother you.

Lactose is certainly something that bothers people. I look at it, that like wheat, its fairly new to the human diet. Lets face it, how "natural" is it for people to drink milk from another mammal? Its not natural at all, and it would be no surprise if some folks didn't have problems with that.

My opinion is that people who were very intolerant to cows milk were weeded out from the gene pool quite a long time ago, leaving only those who just get sick from it. Plus when you eat something like that, it seems to take a long time until you have a problem. Not eat it, get sick, decide not to eat that again. No, no, its eat it, not get sick, just a very slight barely detectible problem, eat more, and more, then 3 months of eating that you later get sort of sick and don't know why.

Whey protein should have very little lactose in it, and for most folks its not an issue, even if they have problems with cows milk itself. For most folks that is. I hope your elimination diet puts dairy back on your OK to eat list. Of course if it doesn't, you may still consider the protein powder anyway.

What issues are you trying to figure out with the elimination diet?

Edited by: -JAMES- at: 3/25/2018 (23:48)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
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165
WHITE-2's Photo WHITE-2 Posts: 434
3/25/18 4:03 A

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Thanks James.

Ha ha, I am grinning about the endings. I can imagine that sounds funny. I think in German they will add 'lein' to the word... but not as easily as in Dutch.
Amsterdam is interesting as a city but to be honest, I would not want to live there, it has a very frantic energy to me.

I looked up the KAIZEN protein powder and I see it's made from cow's milk. With the elimination diet I can't have lactose... and I am suspicious of casein too... so for the time being I can't use it. It's interesting though to know you can use it like this!



Edited by: WHITE-2 at: 3/25/2018 (10:14)
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3/24/18 5:55 P

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WHITE-2,
I buy a big tub of protein powder from COSTCO. The brand is Kaizen and in Canada it comes in 2 kilogram (metric) plastic tubs. I find vanilla works best both for flavour (see the British spelling in that, not the American 'flavor'), and texture.

Too pure is not good, it just turns into harder stuff when baked. The nutrition on the side of my tub says per 41 gram scoop (see the North American strange numbers?):
0.5 grams of fat
3.0 grams of carbs
35 grams of protein

And 150 calories in that scoop. Notice that protein fat and carbs add to 38.5, so about 2.5 grams are unaccounted for. I think its flavour ... but who knows.

It is a protein isolate, but there are yet purer powders, this one at 35 of 41 grams being protein is about 85% protein. In my experience, for baking, purer is not better.

I have relatives in Germany and France and usually fly to Amsterdam and then drive from there. I love Amsterdam, and the Netherlands in general. I speak German, and sort of understand Dutch, it just sounds cute to me because I hear all the cute endings, like a little cuppy of coffee.

I am in Europe about once a year.

I buy almonds in bulk from COSTCO, and I've burned out two official nut grinders, but my very heavy duty food processor has survived. I think that is the cheaper way to make almond flour.

- James

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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3/24/18 6:15 A

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Thank you James! Very thoughtful of you.

What kind of protein powder do you use? Is it whey? I recently heard about pea-rice protein powder but I guess that has (too many) carbs, too.
(I live in The Netherlands and a lot of products that are commonly used in the US are hard to find here.)
I bought some almond flour (very experensive) but haven't yet found a recipe I'd like to try.

I am now on day 25 of the elimination diet. The belly aches I had during the first two weeks or so have passed, and I was pain-free for a few days, but today they are back. It may be a virus / flu... or maybe because I overate....
I'm quite curious as to what my dietician will say. She is the one who gets to decide when I start testing products.


Edited by: WHITE-2 at: 3/24/2018 (06:16)
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3/24/18 12:47 A

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I eat as few grams of carbs as I can, though I do sometimes have a few "treats", like dark chocolate. Very dark, 85% cocoa.

So I eat about 25 grams of carbs a day, 35 is definitely high. To put that in perspective, one piece of toast has about 12 grams of carbs. Two slices and I'd be done. So I don't eat bread.

What do I eat in place of bread? That is a good question. I experimented with protein powder. I thought, it looks like wheat flour, can I bake with it? What do you know after some trial and error I can make this sort of stuff:
- cake
- bread
- pancakes
- waffles

Yes its not exactly the same as wheat flour, but lets say 90% of the way there. Its a little dry, but slightly dry pancakes is a lot better than no pancakes. Plus I can have a pancake breakfast and eat about 5 grams of carbs in doing that.

How is your gut feeling after a little over 3 weeks? I hope better, I expect it is better. Plenty of folks don't tolerate wheat well, but when you keep eating it you don't realize it is the wheat, you think it is just how life is. Its only when you go on something like an elimination diet, to try to figure out in a sort of scientific way, what is impacting you.

P.S. Now that you are on this discussion (and active), I'll be back here checking daily.





Edited by: -JAMES- at: 3/24/2018 (00:52)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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3/22/18 3:42 A

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Thank you for replying James! That is very inspiring to hear!

How many carbs do you eat per day? My dietician said she wants me to eat 'less carbs' but when I asked how many carbs to strive for, she just said 'less than you ate before'. LOL, not very helpful.
And what (if anything) do you eat 'instead of' wheat?


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3/21/18 6:38 P

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For myself, it wasn't instant, but after about 3 months of no wheat, I could say that my ulcerative colitis, for which I'd been on anti-inflammatory pills for about 15 years, settled down.

So its been 7 years of no wheat, ... well actually super low carbs, which includes wheat of course, and no more anti-inflammatory meds in all of that time, and better digestion too!

James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
217
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165
WHITE-2's Photo WHITE-2 Posts: 434
3/18/18 3:04 A

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Too bad there's no one here on this thread... I am day 19 of the elimination diet now.

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3/8/18 3:44 A

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Thank you for starting the chat thread!

I am on day 9 of an elimination diet of 4 weeks, eliminating gluten, dairy, sugar & sweeteners and peanuts. (As a vegetarian I am not eating meat nor fish anyway).
What is going well is that I am enjoying my food more than I expected.
What's hard is that I'm having a lot of tummy troubles: stomach achtes, upset gut. I hope that this is just caused by the transition.

If anyone reads this: what was it like for you to cut out wheat / gluten when you first started? And what benefits did you notice after you eliminated it?


Edited by: WHITE-2 at: 3/8/2018 (03:46)
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3/7/18 11:54 P

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I've started a new chat.

I do belong to a number of diabetic and very low carb groups, and I often drag links of Dr, Davis into those groups.

One thing I've found is a lot of folks who have high cholesterol do not realize that it is internally generated. Drugs like crestor get involved with the internal over generation. But folks don't know that excess carbs and wheat are related to the internal generation being out if whack.


Edited by: -JAMES- at: 12/9/2018 (15:38)
James
Alberta, Canada


All time highest weight : 217 pounds

Starting weight : 195.0 pounds (June 7, 2012)
Final weight : 168.2 pounds (July 23, 2013)


 current weight: 169.0 
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