Susan Powter

DisneyDana said:

I have to agree with you here. Ever since SP came along it has been
embedded in my head that only fat makes you fat. Isn't it strange how some
things can stick in your head and you feel like you're turning your back on
God if you forsake those words? I have NEVER been able to give myself over
to the Atkins way because of the SP explosion. I fear fat. I can't
complain a whole bunch though because at least that way of thinking helps me
to make wiser choices at the grocery store. Also, the only diet I have ever
had success with has been a low fat low cal diet. I know it doesn't work
for everyone, but it's the same with Atkins....I couldn't get through the
first two days because I was so weak and had such a headache. Everyone is
different I guess.

I have to agree with this. For the longest time I thought that fat
calories somehow "stuck" better than other kinds of calories, therefore
if I stayed away from them, I'd be ok. Yeah, I was one of those
Entemann's dummies.

I've lost the most weight in my life by doing low cal, not really
focusing in the fat per se. For me, it's all about portion control. I
could get as fat on eating barbeque ribs (my favorite!) as I could by
eating plain baked potatoes, if I ate enough of them. I understand that
some people do well on Atkins and some do better on low cal. I think
that in general dieting is hard, and most people fail regardless of
which type they choose.

--
Annie

As of 11-11-05: 258/204.5/140 Standing at 5 foot 4.

53.5 pounds lost. 64.5 left to go. Started February/07/05

Come visit my weight-loss web site, Annie Takes Off.
http://webpages.charter.net/lenny13/DietFrontPage.html

"Annie Benson Lennaman" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

DisneyDana said:

I have to agree with you here. Ever since SP came along it has been
embedded in my head that only fat makes you fat. Isn't it strange how
some
things can stick in your head and you feel like you're turning your back
on
God if you forsake those words? I have NEVER been able to give myself
over
to the Atkins way because of the SP explosion. I fear fat. I can't
complain a whole bunch though because at least that way of thinking helps
me
to make wiser choices at the grocery store. Also, the only diet I have
ever
had success with has been a low fat low cal diet. I know it doesn't work
for everyone, but it's the same with Atkins....I couldn't get through the
first two days because I was so weak and had such a headache. Everyone
is
different I guess.

I have to agree with this. For the longest time I thought that fat
calories somehow "stuck" better than other kinds of calories, therefore
if I stayed away from them, I'd be ok. Yeah, I was one of those
Entemann's dummies.

I've lost the most weight in my life by doing low cal, not really
focusing in the fat per se. For me, it's all about portion control. I
could get as fat on eating barbeque ribs (my favorite!) as I could by
eating plain baked potatoes, if I ate enough of them. I understand that
some people do well on Atkins and some do better on low cal. I think
that in general dieting is hard, and most people fail regardless of
which type they choose.

--
Annie

As of 11-11-05: 258/204.5/140 Standing at 5 foot 4.

53.5 pounds lost. 64.5 left to go. Started February/07/05

Come visit my weight-loss web site, Annie Takes Off.
http://webpages.charter.net/lenny13/DietFrontPage.html

BBQ ribs ain't low carb.

Joe the Aroma said:

BBQ ribs ain't low carb.

Unless you make your own sauce and do it vinegar based without
sugar. I've yet to find any place that uses such a sauce but it's
the type I've made for myself whenever I've made my own. Going
back far before I ever started low carbing I've prefered no-sugar
BBQ sauce, not available in any restaurant I've ever heard of.

Joe the Aroma said:

BBQ ribs ain't low carb.

Thanks JC ;-)

Dry Rub works wonders for making ribs LC.

I make my own KC style using the LC faux sugar alcohol honey
replacement product in place of sugar and tomato paste instead of
ketchup or some such ingredient. Also use lime juice in place of orange
or tamarind, again to cut the carbs. It's not super low carb and it
doesn't work for people who metabolize sugar alcohol, but I'm not one
of them.

ATC though, dry ribs are very very very nice if you know how to do them
or have someone who does them in a sugar free rub, like they do in
Texas.

-Hollywood, BBQ lover and LC liver.

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

Quoted message said:

Joe the Aroma said:

BBQ ribs ain't low carb.

Thanks JC ;-)

Dry Rub works wonders for making ribs LC.

I make my own KC style using the LC faux sugar alcohol honey
replacement product in place of sugar and tomato paste instead of
ketchup or some such ingredient. Also use lime juice in place of orange
or tamarind, again to cut the carbs. It's not super low carb and it
doesn't work for people who metabolize sugar alcohol, but I'm not one
of them.

ATC though, dry ribs are very very very nice if you know how to do them
or have someone who does them in a sugar free rub, like they do in
Texas.

-Hollywood, BBQ lover and LC liver.

Neither is Chinese orange chicken, though many people seem to think it is.

Joe the Aroma said:

Quoted message said:

Joe the Aroma wrote:

Quoted message said:

Quoted message said:

BBQ ribs ain't low carb.

Quoted message said:

Thanks JC ;-)

Neither is Chinese orange chicken, though many people seem to think it is.

Again that depends on the cook and on how crappy the restaurant is.
I have a heck of a time teaching some local Chinese place that wehn
I mean "no sweet at all" that I actually mean it. Then I move and have
to retrain the next new place, sigh. Nomads.

Using the peel or zest from an orange for the flavor works great on
chicken. It gets to be low carb that way. Good luck finding any
restaurant that'll do it like that.

Joe the Aroma said:

Why were you trying Atkins if you were already successful with the low
fat/low cal diet?

Just because everyone was doing it I guess, and I wanted that quick fix for
those last pounds. Dumb idea.
--
DisneyDana

Come to Detroit, Young's Barbecue has that kind of sauce. It's a dingy
carryout in a not too nice area but the ribs are wonderful.

In news:[email hidden],
Doug Freyburger <[email hidden]> stated
|
| Unless you make your own sauce and do it vinegar based without
| sugar. I've yet to find any place that uses such a sauce but it's
| the type I've made for myself whenever I've made my own. Going
| back far before I ever started low carbing I've prefered no-sugar
| BBQ sauce, not available in any restaurant I've ever heard of.

P.S. What's your recipe? I've never been able to quite duplicate Young's.

In news:[email hidden],
Doug Freyburger <[email hidden]> stated

|
| Unless you make your own sauce and do it vinegar based without
| sugar. I've yet to find any place that uses such a sauce but it's
| the type I've made for myself whenever I've made my own. Going
| back far before I ever started low carbing I've prefered no-sugar
| BBQ sauce, not available in any restaurant I've ever heard of.

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

Quoted message said:

BBQ ribs ain't low carb.

They are if you use your own sugar-free BBQ sauce.

--
Saffire
205/129/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

*** This post originated in alt.support.diet.low-carb -- its appearance
in any other forum is deceptive and unauthorized. ***

Ernst Primer wrote:
|| Ignoramus7434 wrote:
||| On Wed, 16 Nov 2005 19:10:12 GMT, Cubit <[email hidden]> wrote:
|||| One more SP quote:
||||
|||| "Eat dough, look like dough."
|||
||| I only spent a short time looking at her and what she is trying to
||| sell, and my impression is that her target market are very stupid
||| women. I lost interest in her right after that.
|||
||
|| I agree with all of this, although IMHO I've always though Susan
|| Powter looked like an unattractive version of Annie Lennox with her
|| short-cropped hair and all...

Let's see YOUR picture. then let us decide who's more unattractive!

(People who live in glass houses ...)

--
Peter
Website: http://users.thelink.net/marengo

Joe the Aroma said:

BBQ ribs ain't low carb.

Sure they are. They might become not so if they were slathered with
some sort of sweet BBQ sauce, of course. But BBQ refers to a method of
cooking, not the sauce that some put on food prepared that way.

--
Annie

As of 11-11-05: 258/204.5/140 Standing at 5 foot 4.

53.5 pounds lost. 64.5 left to go. Started February/07/05

Come visit my weight-loss web site, Annie Takes Off.
http://webpages.charter.net/lenny13/DietFrontPage.html

Well, lots of my recipes don't necessarily have quantities, either, and
ingredients are often flexible. Young's sauce is red but I don't think it's
tomato paste, it's sort of granular and the solids settle out if you leave
it sit so I think it is paprika. Definitely some vinegar. It's very runny,
they keep it in big gallon jugs with a squirter top and squirt it all over
the ribs just before wrapping them up. I[m not familiar with pascilla and
seranno powder, if those are red they might be it. I do have a book with
some non-sweet recipes that I keep meaning to try but haven't gotten around
to it. It's so much easier to stop at Young's.

In news:[email hidden],
Doug Freyburger <[email hidden]> stated
|
| Recpie? "Fake it, add in stuff that sounds right." Sorry, no
| specific amount and only an approximate list of ingredients.
|
| Wet: garlic mashed to mush, ginger mashed to mush, brown mustard.
|
| Liquids: cider vinegar, some worchestershire, less liquid smoke,
| smallest available can of tomato sauce.
|
| Dry: onion powder, pascilla powder, seranno powder, sage powder,
| tiny amount cumin powder. Some other stuff in the spice rack that
| struck my fancy because I hadn't used it that month. I think it
| was corriander seeds the last time I tried this years ago.
|
| I remember using a blender to turn the wet ingredients to mush,
| than add the liquids to turn the mush to soup, then the dry
| ingredients to turn the soup to a runny paste, then add more vinegar
| till it
| pours easily.
|
| Why cider vinegar not some other type? German family, only type
| in the cupboard, no more specific reason. At a guess red wine
| vinegar would work better, red being the typical color of BBQ and
| all that.
|
| As the above shows I prefer sour to sweet. For folks who use
| BBQ sauce in a slow cooker this would need to be watered down
| a lot because it's basting strength not soaking strength.

Well, lots of my recipes don't necessarily have quantities, either, and
ingredients are often flexible. Young's sauce is red but I don't think it's
tomato paste, it's sort of granular and the solids settle out if you leave
it sit so I think it is paprika. Definitely some vinegar. It's very runny,
they keep it in big gallon jugs with a squirter top and squirt it all over
the ribs just before wrapping them up. I[m not familiar with pascilla and
seranno powder, if those are red they might be it. I do have a book with
some non-sweet recipes that I keep meaning to try but haven't gotten around
to it. It's so much easier to stop at Young's.

In news:[email hidden],
Doug Freyburger <[email hidden]> stated
|
| Recpie? "Fake it, add in stuff that sounds right." Sorry, no
| specific amount and only an approximate list of ingredients.
|
| Wet: garlic mashed to mush, ginger mashed to mush, brown mustard.
|
| Liquids: cider vinegar, some worchestershire, less liquid smoke,
| smallest available can of tomato sauce.
|
| Dry: onion powder, pascilla powder, seranno powder, sage powder,
| tiny amount cumin powder. Some other stuff in the spice rack that
| struck my fancy because I hadn't used it that month. I think it
| was corriander seeds the last time I tried this years ago.
|
| I remember using a blender to turn the wet ingredients to mush,
| than add the liquids to turn the mush to soup, then the dry
| ingredients to turn the soup to a runny paste, then add more vinegar
| till it
| pours easily.
|
| Why cider vinegar not some other type? German family, only type
| in the cupboard, no more specific reason. At a guess red wine
| vinegar would work better, red being the typical color of BBQ and
| all that.
|
| As the above shows I prefer sour to sweet. For folks who use
| BBQ sauce in a slow cooker this would need to be watered down
| a lot because it's basting strength not soaking strength.

Most BBQ ribs are either basted in a sauce with sugar during cooking or
rubbed with something containing sugar before cooking, then drenched in
sauce that usually contains mass amounts of sugar as well.

Not all, but almost all rib recipes in the US have sugar, brown sugar,
honey, or molasses in it somewhere. Texas style is a notable exception,
where they will and they won't add sugar to the rub, and none in the
sauce. All your midwest rib styles... KC, St. Lou, Memphis have sugar
somewhere. In the Carolinas, you get some with and some without, but I
couldn't tell you which is which.

It can be done, but it isn't at many places. I had some great ribs that
I'm pretty sure were sugar free ribs at Oklahoma Joe's on the Kansas
side of Kansas City. With the "Night of the Living BBQ" sauce, I think
the carbs would be very low, and you control your own sauce quantity
there. I was taking a vacation inspired LC break, so I didn't pursue
the sugar content of the rub or sauce. Since I love BBQ more than I
worry about my weight, I will always eat good BBQ when I travel, and
figure the difference later. It's about priorities. St. Louis, where I
live, the best ribs aren't really worth it, so it's not a problem.

Good eating.

-Hollywood

Annie Benson Lennaman said:

Joe the Aroma said:

BBQ ribs ain't low carb.

Sure they are. They might become not so if they were slathered with
some sort of sweet BBQ sauce, of course. But BBQ refers to a method of
cooking, not the sauce that some put on food prepared that way.

--
Annie

As of 11-11-05: 258/204.5/140 Standing at 5 foot 4.

53.5 pounds lost. 64.5 left to go. Started February/07/05

Come visit my weight-loss web site, Annie Takes Off.
http://webpages.charter.net/lenny13/DietFrontPage.html

That may be their secret, I will have to search around online for some.
Yes, Young's is one of our hidden gems. Doesn't look like it but the ribs
are great.

In news:[email hidden],
Doug Freyburger <[email hidden]> stated
| FOB wrote:
||
|| Well, lots of my recipes don't necessarily have quantities, either,
|| and ingredients are often flexible. Young's sauce is red but I
|| don't think it's tomato paste, it's sort of granular and the solids
|| settle out if you leave it sit so I think it is paprika. Definitely
|| some vinegar. It's very runny, they keep it in big gallon jugs with
|| a squirter top and squirt it all over the ribs just before wrapping
|| them up. I[m not familiar with pascilla and seranno powder, if
|| those are red they might be it.
|
| Both are types of chili pepper generally sold dried.
|
| Pascillas are the big dark red one that are flat and are the size of
| a child's hand. They are almost completely mild and give good
| chilli a deep rich flavor. Red so dark it almost looks black until
| powdered. Serranos are a small long pepper smaller than my
| pinkie. They are a bit hotter than jalepeno once dried but milder
| than cayanne. Red a bit lighter than a fire truck in powder, much
| lighter in intact pods. I was in Los Angeles when I messed
| around with making my on sauce so I had access to a
| bewildering variety of pepper types, fresh, powdered, you name it.
|
|| I do have a book with
|| some non-sweet recipes that I keep meaning to try but haven't gotten
|| around to it. It's so much easier to stop at Young's.
|
| You have access to such a place. Color me green.

I agree BBQ ribs are LC.

The glycemic index people get upset about tiny amounts of sugar. IMHO sugar
carbs are no worse than pasta carbs.

Two ounces of BBQ sauce has about 8 carbs. Taken in the context of the meat
the percentage of carbs is very low.

I also consider orange peel beef to be low carb. The sweet sauce is a
coating on the meat and has a very small volume. Small volume means low
quantity > means few carbs.

"Annie Benson Lennaman" <[email hidden]> wrote in
message news:[email hidden]...

Quoted message said:

Joe the Aroma said:

BBQ ribs ain't low carb.

Sure they are. They might become not so if they were slathered with
some sort of sweet BBQ sauce, of course. But BBQ refers to a method of
cooking, not the sauce that some put on food prepared that way.

--
Annie

As of 11-11-05: 258/204.5/140 Standing at 5 foot 4.

53.5 pounds lost. 64.5 left to go. Started February/07/05

Come visit my weight-loss web site, Annie Takes Off.
http://webpages.charter.net/lenny13/DietFrontPage.html

DisneyDana said:

Joe the Aroma said:

Why were you trying Atkins if you were already successful with the low
fat/low cal diet?

Just because everyone was doing it I guess, and I wanted that quick fix for
those last pounds. Dumb idea.

Beyond the "Stay with someone you know" principle from the Howard
Johnsons commercials that suggest staying on the plan that is
working for you, there's the fact that neither low carb nor low fat
work particularly well in the last few pounds. The less you have to
lose the more important the portion control aka low cal.

That said I do *not* think switching to Atkins as a dumb idea. It
makes
for a wonderfull Maintenance phase because so many folks are never
hungry while on Atkins. Do make sure to follow all 4 phases on
schedule should you continue on this path. Ig is a regular on ASD
who used low cal to lose and low carb to maintain without hunger.

FOB said:

Doug Freyburger wrote:

| Unless you make your own sauce and do it vinegar based without
| sugar. I've yet to find any place that uses such a sauce but it's
| the type I've made for myself whenever I've made my own. Going
| back far before I ever started low carbing I've prefered no-sugar
| BBQ sauce, not available in any restaurant I've ever heard of.

P.S. What's your recipe? I've never been able to quite duplicate Young's.

Recpie? "Fake it, add in stuff that sounds right." Sorry, no
specific amount and only an approximate list of ingredients.

Wet: garlic mashed to mush, ginger mashed to mush, brown mustard.

Liquids: cider vinegar, some worchestershire, less liquid smoke,
smallest available can of tomato sauce.

Dry: onion powder, pascilla powder, seranno powder, sage powder,
tiny amount cumin powder. Some other stuff in the spice rack that
struck my fancy because I hadn't used it that month. I think it
was corriander seeds the last time I tried this years ago.

I remember using a blender to turn the wet ingredients to mush,
than add the liquids to turn the mush to soup, then the dry ingredients
to turn the soup to a runny paste, then add more vinegar till it
pours easily.

Why cider vinegar not some other type? German family, only type
in the cupboard, no more specific reason. At a guess red wine
vinegar would work better, red being the typical color of BBQ and
all that.

As the above shows I prefer sour to sweet. For folks who use
BBQ sauce in a slow cooker this would need to be watered down
a lot because it's basting strength not soaking strength.

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

Quoted message said:

Let's just face it. Susan Powter is a shameless bottom-feeder of the
daytime TV and infomercial / home-shopping industry. She's YUCKY.

everybody needs to make a buck. Guess she needed the money.

--
Lori

(Atkins 1/16/2003) 220-144 from Jan to Nov
restart Nov 12. 2005
186/179/145

wife of Curtis diagnosed with Metastatic Prostate Cancer 12/31/2004
40 yr and 1 day old
failed Hormone deprivation therapy in 9 mo (instead of the usual 18-24 mo)
radiation x10
Failed Chemo after 4 rounds
Strontium 89 Oct 2005

http://community.webshots.com/user/lorismiller