I'm Back on Low-Carb after 3 years

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

Quoted message said:

Okay... Almost 4 years ago, I started on the Atkins diet. To make a long
story short, I lost nearly 70lbs in 7 months. Although no where near my

goal

Quoted message said:

weight (still 50lbs to go @ the time) I stopped because my wife was
frustrated at her lack of losing on it and then later she became pregnant
and bla bla bla.

Over the course of about 3 years of eating like I normally would (all the
good stuff) I gained around 5lbs the first year, 10 more the second year,
and the third year 10 MORE! Well, I had enough.

Just under 4 weeks ago I started again. Much as changed in those years.

NET

Quoted message said:

CARBS!? Hmmm... I'm still old school for now. I have lost 18 lbs in 4

weeks

Quoted message said:

and only around 8 lbs from my LOW 3 years ago. My goal this round is to

keep

Quoted message said:

going. Already had to by some smaller pants for work. 🙂

I find old school to be easier. Soy? Yuck! It is a lot cheaper and easier
if you only buy real food.

Quoted message said:

I hope to venture out into NET CARBS and see how that works with my body

and

Quoted message said:

it's ability to lose the fat. But, one thing is great, MORE options at
various eat-out joints... My favorite being the low-carb burger at

Hardee's.

Quoted message said:

No one has yet to beat it. Wendy's has a no bun burger, pretty lame, but I
still like Wendy's... It's my favorite (high-carb) fast food. Just heard
Poppey's Chicken has something out, one just down the street. I should see
if my local has naked chicken.

The chicken tastes good to me, but I don't know what has been done to it
prior to grilling it. McDonnalds (for example) used to put friench fries in
a sugar water bath and then blanch them. When the fries got to the
resturant they still looked raw and no one knew what was going on.

Quoted message said:

My 30th bday is next week... Going to have my first cheat day... And I am
looking forward to it.

Keep on trucking and don't over do it.

Regards,
Gunn

Welcome back to the WOE, Me! I've been lc for less than a year, but I don't
put much faith in 'net carbs' either. The fact that your wife is supporting
your efforts is wonderful. And congratulations on your 'bun in the oven'
(low carb bun, of course.) ;-D

Sorry, couldn't resist!

Linda
296/208/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html

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

Quoted message said:

Okay... Almost 4 years ago, I started on the Atkins diet. To make a long
story short, I lost nearly 70lbs in 7 months. Although no where near my

goal

Quoted message said:

weight (still 50lbs to go @ the time) I stopped because my wife was
frustrated at her lack of losing on it and then later she became pregnant
and bla bla bla.

Over the course of about 3 years of eating like I normally would (all the
good stuff) I gained around 5lbs the first year, 10 more the second year,
and the third year 10 MORE! Well, I had enough.

Just under 4 weeks ago I started again. Much as changed in those years.

NET

Quoted message said:

CARBS!? Hmmm... I'm still old school for now. I have lost 18 lbs in 4

weeks

Quoted message said:

and only around 8 lbs from my LOW 3 years ago. My goal this round is to

keep

Quoted message said:

going. Already had to by some smaller pants for work. 🙂

I hope to venture out into NET CARBS and see how that works with my body

and

Quoted message said:

it's ability to lose the fat. But, one thing is great, MORE options at
various eat-out joints... My favorite being the low-carb burger at

Hardee's.

Quoted message said:

No one has yet to beat it. Wendy's has a no bun burger, pretty lame, but I
still like Wendy's... It's my favorite (high-carb) fast food. Just heard
Poppey's Chicken has something out, one just down the street. I should see
if my local has naked chicken.

My wife is pregnant (again) and is not participating. But she has been a
real blessing in cooking low-carb for me, even though she doesn't for
herself or our 2 year old daughter.

My 30th bday is next week... Going to have my first cheat day... And I am
looking forward to it.

🙂

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Just under 4 weeks ago I started again. Much as changed in those years. NET
CARBS!? Hmmm... I'm still old school for now. I have lost 18 lbs in 4 weeks
and only around 8 lbs from my LOW 3 years ago. My goal this round is to keep
going. Already had to by some smaller pants for work. 🙂

Welcome to the group!

--
Saffire
205/149/125 - 5'1.5"
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

How do you "blanch" French fries?

All I can think of is soaking them in hydrogen peroxide.

Cubit 311/224.6/165

Quoted message said:

McDonnalds (for example) used to put friench fries in
a sugar water bath and then blanch them. When the fries got to the
resturant they still looked raw and no one knew what was going on.

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

Quoted message said:

How do you "blanch" French fries?

All I can think of is soaking them in hydrogen peroxide.

Put them in a sugar bath and partially cook them. When they hit the
resturant the time to cook is faster because they are already partially
cooked. You've never heard of blanching veggies?

Gunn

Cubit said:

How do you "blanch" French fries?

All I can think of is soaking them in hydrogen peroxide.

Cubit 311/224.6/165

Quoted message said:

McDonnalds (for example) used to put friench fries in
a sugar water bath and then blanch them. When the fries got to the
resturant they still looked raw and no one knew what was going on.

Not sure about this McDonald's method but I do it because the hot oil
tends to lose temperature. I use small batches, dump them in the oil
for a couple minutes, remove them, let the oil reach full temperature
again and then dip them again.

Cooking French fries from a raw potato takes a little practice. The
object is to brown the outside and steam the inside with the potatoes
own water. If they're cooked at low temperature for too long, the water
is actually forced out by the oil. This leads to an oily or mushy
French fry. Instead the hot oil needs to remain outside and the
water/steam remains inside. The last task is to remove them before all
the water/steam has been released. When done right, the outside is
brown and the inside has the consistency of a baked potato.

I like using sweet potatoes and cinnamon sugar instead of salt and ketchup.

Thanks (and to the rest of you that replied as well).

Woke up this morning, down 20 lbs! (not overnight, but in the last 4 weeks)

As for the upcoming cheat day... I'm debating. Cheat days are VERY HELPFUL
for me, especially when I am stalled. It gives me a day to look forward too.
Where I might think, oh WTF... Eating this one thing won't hurt me too
bad... I think oh, I will just wait until XYZ day where I can cheat and not
feel guilty.

But, if the pounds are following off... Forget the cheat day, I'll just
delay it for a time when things slow down.

I think I will stick with counting the old school way for now.

My wife says I seem to lose better when I'm eating lots of MEAT.

I think it is in relation to my carb in take. I try and stay below 20 (all
the time, not just during induction) and most days don't exceed 10-12 carbs.

Either way, feel GREAT...

Scott
291/271/220? (Since 07/12/04)
335/264/220? (7 months during 2001-2002)
Pant Size: 46 (2001), 40 (current)
Height: 6'4"

On 8/7/04 12:54 PM, in article [email hidden],

Saffire said:

In article <[email hidden]>, [email hidden] says...

Quoted message said:

Just under 4 weeks ago I started again. Much as changed in those years. NET
CARBS!? Hmmm... I'm still old school for now. I have lost 18 lbs in 4 weeks
and only around 8 lbs from my LOW 3 years ago. My goal this round is to keep
going. Already had to by some smaller pants for work. 🙂

Welcome to the group!