going back

You only mentioned Carbquik for your biscuits but if you're also using it
for your crackers and pizza crust, it could be that it's the Carbquik that
you're having a problem with, not all grains.
I use Carbquik but only very occasionally since it's just too difficult for
me to convert for use in recipes calling for all-purpose flour. I make my
own flour substitute instead that uses flax meal, oat flour and fibre,
wheat protein isolate and gluten (google "Bev-Ann's Flour Substitute" for
the recipe). I've been using this for a very long time and have had
absolutely no problems keeping my weight down.
I also eat traditional breakfast cereals such as puffed rice, wheat and
corn. Again, they have not caused any problems for me.
So it may not be grains in general that you're having problems with, just
one specific product.

on Wed, 24 Aug 2005 09:16:43 -0500, "Sherry" <[email hidden]>

Quoted message said:

I've been doing a little experiment with myself the last couple of weeks.
I've suspected for a while that eating many grain-based foods has slowed my
loss. So for 2 weeks (while still keeping my total net carbs within daily
range) I ate them ad lib, rather than limiting myself to once or twice a
week. The things I've eaten have included carbquik biscuits (to which I add
flax meal and brans for the fiber, which also brings the net carb down to
<1gN per biscuit), high-fiber "crackers" of my own creation, pizza crust
(<12gN for the whole crust), etc. While my fiber intake has been wonderful,
my weight loss has pretty much stopped. I haven't gained, but I haven't
lost any more either.

I realize that 2 weeks isn't a heck of a long test, and that my body maybe
wouldn't have been losing pounds during these 2 weeks anyway (body shape
continues to change, almost daily), but I found it interesting nonetheless.
Since I'm not on a schedule to hurry and lose my weight, I'd considered
doing the experiment for a month, but I'm going to stop now because, in
addition to no changes on the scale, I haven't had the many benefits that
I'd come to enjoy, such as energy, sleeping well, etc...and I've had
occasional recurrance of my reflux. That's enough to send me scurrying back
to my meats and veggies and salads and dairy 🙂.

This may not be of interest to anybody but me, but apparently I'm one of
those for whom grains just don't work. I will continue to have a
grain-based food once a week or so (pizza with my family, mainly - my crust
has tons of fiber in it of course) but will for the most part just forget
about them for the foreseeable future. Not a difficult choice for me
because I'm really loving the salads and veggie dishes that I make, and the
meats of course. I'm glad I was able to confirm for myself what I'd
suspected though.

-----
Bev

I've been doing a little experiment with myself the last couple of weeks.
I've suspected for a while that eating many grain-based foods has slowed my
loss. So for 2 weeks (while still keeping my total net carbs within daily
range) I ate them ad lib, rather than limiting myself to once or twice a
week. The things I've eaten have included carbquik biscuits (to which I add
flax meal and brans for the fiber, which also brings the net carb down to
<1gN per biscuit), high-fiber "crackers" of my own creation, pizza crust
(<12gN for the whole crust), etc. While my fiber intake has been wonderful,
my weight loss has pretty much stopped. I haven't gained, but I haven't
lost any more either.

I realize that 2 weeks isn't a heck of a long test, and that my body maybe
wouldn't have been losing pounds during these 2 weeks anyway (body shape
continues to change, almost daily), but I found it interesting nonetheless.
Since I'm not on a schedule to hurry and lose my weight, I'd considered
doing the experiment for a month, but I'm going to stop now because, in
addition to no changes on the scale, I haven't had the many benefits that
I'd come to enjoy, such as energy, sleeping well, etc...and I've had
occasional recurrance of my reflux. That's enough to send me scurrying back
to my meats and veggies and salads and dairy 🙂.

This may not be of interest to anybody but me, but apparently I'm one of
those for whom grains just don't work. I will continue to have a
grain-based food once a week or so (pizza with my family, mainly - my crust
has tons of fiber in it of course) but will for the most part just forget
about them for the foreseeable future. Not a difficult choice for me
because I'm really loving the salads and veggie dishes that I make, and the
meats of course. I'm glad I was able to confirm for myself what I'd
suspected though.
--
Sherry
364/310/195
http://lowcarb.owly.net

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This makes me wonder a couple of things. 1) From your wording, it seems

as

Quoted message said:

if you think adding fiber brings down the carb count. Perhaps you mean

that

Quoted message said:

you modified the mix so that the resulting biscuits have fewer carbs.
However, that seems a bit hokey to me. 2) I also wonder if eating things
like carbquik biscuits is a problem simply because you're really gettting
more carbs than you think, and as a result, you're eating more food than

you

Quoted message said:

need to lose weight. So my question because is it simply the grains or it
is more calories that prevents weight loss. In the end, though, it

doesn't

Quoted message said:

matter - you need to do what you need to do to keep losing. I'm just
curious.

Oh no, it doesn't bring the carb count down, I realize that - however, I try
to get at least 30g of fiber each day, and that was a convenient way
accomplish that, and also to "bulk up" my foods. I will continue to use the
brans for coatings and casserole toppings most likely.

If the data on the box is wrong, then possibly your 2nd comment could be
true. I'm careful about measuring and weighing and inputting every
ingredient into fitday. My total volume of food hasn't changed, just the
types of foods. In fact, my calorie counts have actually been lower for the
most part, probably because I haven't been eating as much meat? Or because
all the fiber I put into grain-based foods has been more filling so I've
eaten less overall? Not sure about that part...?

Quoted message said:

Do you ever get hungry?

Yes, but not that gnawing "feed me NOW!" hunger I used to get. I'd say
"empty" is a more apt word as to me hunger implies a "gotta eat" feeling;
but I get satisfaction now from feeling empty and yet still content to wait
until my next meal. When "empty" escalates to "hunger", I usually grab some
broccoli, a cucumber, or a small can of tuna.
--
Sherry
364/310/195
http://lowcarb.owly.net

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You only mentioned Carbquik for your biscuits but if you're also using it
for your crackers and pizza crust, it could be that it's the Carbquik that
you're having a problem with, not all grains.
I use Carbquik but only very occasionally since it's just too difficult

for

Quoted message said:

me to convert for use in recipes calling for all-purpose flour. I make my
own flour substitute instead that uses flax meal, oat flour and fibre,
wheat protein isolate and gluten (google "Bev-Ann's Flour Substitute" for
the recipe). I've been using this for a very long time and have had
absolutely no problems keeping my weight down.
I also eat traditional breakfast cereals such as puffed rice, wheat and
corn. Again, they have not caused any problems for me.
So it may not be grains in general that you're having problems with, just
one specific product.

I use the CarbQuik in some things, yes. I guess it depends on what I'm
making, but I use combinations of things also, such as vital gluten wheat
flour, oat and wheat brans, flax or sesame meal, almond flour, etc. I've
not used the wheat protein isolate, and I rarely use soy.

That's wonderful that you don't have to give up your cereals! 🙂 I don't
care for cold cereals much but do enjoy my Flax'O'Meal every so often!

I guess since baked goods aren't really anything that I'd miss very much
anyway, it's easier for me to just not make them, and get my fiber
elsewhere. Carbquik is really high in fiber (18g total carb per 1/3c, of
which 16g is fiber) but I'm almost out and probably won't buy more for a
while.
--
Sherry
364/310/195
http://lowcarb.owly.net

In article <[email hidden]>,

Roger Zoul said:

1) From your wording, it seems as
if you think adding fiber brings down the carb count. Perhaps you mean that
you modified the mix so that the resulting biscuits have fewer carbs.
However, that seems a bit hokey to me.

If one increases the volume of the dough by adding fiber and then make
more biscuits from a recipe than one would have from the unadulterated
recipe, then each biscuit would have fewer (net) carbs, would they not?

Priscilla
--
"Inside every older person is a younger person -- wondering what
the hell happened." -- Cora Harvey Armstrong

Priscilla Ballou wrote:
:: In article <[email hidden]>,
:: "Roger Zoul" <[email hidden]> wrote:
::
::: 1) From your wording, it seems as
::: if you think adding fiber brings down the carb count. Perhaps you
::: mean that you modified the mix so that the resulting biscuits have
::: fewer carbs. However, that seems a bit hokey to me.
::
:: If one increases the volume of the dough by adding fiber and then
:: make more biscuits from a recipe than one would have from the
:: unadulterated recipe, then each biscuit would have fewer (net)
:: carbs, would they not?

Yeah, if one does that. I don't think the OP stated such. And I doubt that
just fiber was being added...and if the biscuits get bigger....

Sherry said:

Since I'm not on a schedule to hurry and lose my weight, I'd considered
doing the experiment for a month, but I'm going to stop now because, in
addition to no changes on the scale, I haven't had the many benefits that
I'd come to enjoy, such as energy, sleeping well, etc...and I've had
occasional recurrance of my reflux. That's enough to send me scurrying back
to my meats and veggies and salads and dairy 🙂.

In the Atkins process symptoms triggered by foods are every
bit as important as the effect foods have on month to month
lss rates. If a food triggers symptoms, write it off as one
of your intolerances.

A question you might not ever be interested in answering:
For you is it any grain you try, or is it one grain in specific?
That is does oatmeal not give you symptoms where cream of
wheat does, or some similar variation.

Sherry wrote:
:: "Roger Zoul" <[email hidden]> wrote in message
:: news:[email hidden]...
::: Yeah, if one does that. I don't think the OP stated such. And I
::: doubt that just fiber was being added...and if the biscuits get
::: bigger....
::
:: I'd start with the CarbQuik recipe for biscuits, but when I was done
:: the CQ made up only half of the flour. I added flax meal, wheat
:: bran, and a little (1T or so) wheat germ to make up the other half.
:: I didn't make the biscuits any bigger than I ever have 🙂.

So the resulting mixture probably did have fewer carbs than the CQ.....but
flax might have driven the calories up! 🙂

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In the Atkins process symptoms triggered by foods are every
bit as important as the effect foods have on month to month
lss rates. If a food triggers symptoms, write it off as one
of your intolerances.

A question you might not ever be interested in answering:
For you is it any grain you try, or is it one grain in specific?
That is does oatmeal not give you symptoms where cream of
wheat does, or some similar variation.

I'm interested, but not enough to do much testing myself at this time 🙂.
WAY too much going on in my life...but at some point in the future I will
want to know the answer to that question myself 🙂. One thing I can say - I
was allergic to wheat as a child, even the tiniest bit would make me swell
up and itch. Although it's been nearly 40 years since I've had any
reactions to wheat, I have to wonder if there is some sort of carryover as
an adult...
--
Sherry
364/310/195
http://lowcarb.owly.net

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeah, if one does that. I don't think the OP stated such. And I doubt

that

Quoted message said:

just fiber was being added...and if the biscuits get bigger....

I'd start with the CarbQuik recipe for biscuits, but when I was done the CQ
made up only half of the flour. I added flax meal, wheat bran, and a little
(1T or so) wheat germ to make up the other half. I didn't make the biscuits
any bigger than I ever have 🙂.
--
Sherry
364/310/195
http://lowcarb.owly.net

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

So the resulting mixture probably did have fewer carbs than the CQ.....but
flax might have driven the calories up! 🙂

That is quite possible 🙂. I use flax meal in a LOT of stuff!

--
Sherry
364/310/195
http://lowcarb.owly.net

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm interested, but not enough to do much testing myself at this time 🙂.
WAY too much going on in my life...but at some point in the future I will
want to know the answer to that question myself 🙂. One thing I can say -

I

Quoted message said:

was allergic to wheat as a child, even the tiniest bit would make me swell
up and itch. Although it's been nearly 40 years since I've had any
reactions to wheat, I have to wonder if there is some sort of carryover as
an adult...

Allergies don't have to cause rashes, they can cause other symptoms, or it
could be an intolerance now rather than allergy.

--
No Husband Has Ever Been Shot While Doing The Dishes

After reading some of the material on grains and grain based foods from the
Paleo diet people, it makes your experiment sound like an experiment with
crack, or hemlock.

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been doing a little experiment with myself the last couple of weeks.
I've suspected for a while that eating many grain-based foods has slowed

my

Quoted message said:

loss. So for 2 weeks (while still keeping my total net carbs within daily
range) I ate them ad lib, rather than limiting myself to once or twice a
week. The things I've eaten have included carbquik biscuits (to which I

add

Quoted message said:

flax meal and brans for the fiber, which also brings the net carb down to
<1gN per biscuit), high-fiber "crackers" of my own creation, pizza crust
(<12gN for the whole crust), etc. While my fiber intake has been

wonderful,

Quoted message said:

my weight loss has pretty much stopped. I haven't gained, but I haven't
lost any more either.

I realize that 2 weeks isn't a heck of a long test, and that my body maybe
wouldn't have been losing pounds during these 2 weeks anyway (body shape
continues to change, almost daily), but I found it interesting

nonetheless.

Quoted message said:

Since I'm not on a schedule to hurry and lose my weight, I'd considered
doing the experiment for a month, but I'm going to stop now because, in
addition to no changes on the scale, I haven't had the many benefits that
I'd come to enjoy, such as energy, sleeping well, etc...and I've had
occasional recurrance of my reflux. That's enough to send me scurrying

back

Quoted message said:

to my meats and veggies and salads and dairy 🙂.

This may not be of interest to anybody but me, but apparently I'm one of
those for whom grains just don't work. I will continue to have a
grain-based food once a week or so (pizza with my family, mainly - my

crust

Quoted message said:

has tons of fiber in it of course) but will for the most part just forget
about them for the foreseeable future. Not a difficult choice for me
because I'm really loving the salads and veggie dishes that I make, and

the

Quoted message said:

meats of course. I'm glad I was able to confirm for myself what I'd
suspected though.
--
Sherry
364/310/195
http://lowcarb.owly.net

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

After reading some of the material on grains and grain based foods from

the

Quoted message said:

Paleo diet people, it makes your experiment sound like an experiment with
crack, or hemlock.

Yikes.

--
Sherry
364/310/195
http://lowcarb.owly.net

In article <[email hidden]>,

Sherry said:

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In the Atkins process symptoms triggered by foods are every
bit as important as the effect foods have on month to month
lss rates. If a food triggers symptoms, write it off as one
of your intolerances.

A question you might not ever be interested in answering:
For you is it any grain you try, or is it one grain in specific?
That is does oatmeal not give you symptoms where cream of
wheat does, or some similar variation.

I'm interested, but not enough to do much testing myself at this time 🙂.
WAY too much going on in my life...but at some point in the future I will
want to know the answer to that question myself 🙂. One thing I can say - I
was allergic to wheat as a child, even the tiniest bit would make me swell
up and itch. Although it's been nearly 40 years since I've had any
reactions to wheat, I have to wonder if there is some sort of carryover as
an adult...

Do you get cravings for more when you eat wheat?

http://www.springboard4health.com/notebook/health_food_addiction.html

--
http://www.mindspring.com/~lunachick

Biscuits, crackers, and pizza crust aren't low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Sherry" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I've been doing a little experiment with myself the last couple of weeks.
I've suspected for a while that eating many grain-based foods has slowed
my
loss. So for 2 weeks (while still keeping my total net carbs within daily
range) I ate them ad lib, rather than limiting myself to once or twice a
week. The things I've eaten have included carbquik biscuits (to which I
add
flax meal and brans for the fiber, which also brings the net carb down to
<1gN per biscuit), high-fiber "crackers" of my own creation, pizza crust
(<12gN for the whole crust), etc. While my fiber intake has been
wonderful,
my weight loss has pretty much stopped. I haven't gained, but I haven't
lost any more either.

I realize that 2 weeks isn't a heck of a long test, and that my body maybe
wouldn't have been losing pounds during these 2 weeks anyway (body shape
continues to change, almost daily), but I found it interesting
nonetheless.
Since I'm not on a schedule to hurry and lose my weight, I'd considered
doing the experiment for a month, but I'm going to stop now because, in
addition to no changes on the scale, I haven't had the many benefits that
I'd come to enjoy, such as energy, sleeping well, etc...and I've had
occasional recurrance of my reflux. That's enough to send me scurrying
back
to my meats and veggies and salads and dairy 🙂.

This may not be of interest to anybody but me, but apparently I'm one of
those for whom grains just don't work. I will continue to have a
grain-based food once a week or so (pizza with my family, mainly - my
crust
has tons of fiber in it of course) but will for the most part just forget
about them for the foreseeable future. Not a difficult choice for me
because I'm really loving the salads and veggie dishes that I make, and
the
meats of course. I'm glad I was able to confirm for myself what I'd
suspected though.
--
Sherry
364/310/195
http://lowcarb.owly.net

"Luna" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you get cravings for more when you eat wheat?

http://www.springboard4health.com/notebook/health_food_addiction.html

Thankfully, no 🙂.

--
Sherry
364/310/195
http://lowcarb.owly.net