Sunday, December 30, 2007
Here is a recipe from Splendid Low-Carbing for Life, Volume 2. There is a taste explosion when one bites into one of these substantial treats! They look really attractive as well.
Peanut Butter Cups
1.5 oz cocoa butter
1 oz unsweetened chocolate
1/4 cup peanut butter, softened
1/4 cup butter, melted
2 tbsp whole or skim milk powder
1 tbsp whipping cream
10 Splenda packets (Splenda Granular will not be sweet enough!)
In cereal bowl, microwave cocoa butter and chocolate on high power 2 minutes. Stir cocoa butter until it melts. If necessary, nuke in microwave oven 30 to 60 seconds more, however, be careful of overheating chocolate, or it could seize and taste really bitter as a result. In another cereal bowl, soften peanut butter 30 seconds on high power in microwave oven. Stir peanut butter, butter, whole or skim milk powder, whipping cream and Splenda into chocolate mixture. Pour into small milk jug.
Carefully pour and half fill 10 medium paper baking cups placed on two dinner plates or a cookie sheet. Keep them in the freezer. Remove paper to serve.
Nutritional Analysis: 10 servings
1 serving: 139 calories, 2.2 g protein, 13.7 g fat, 3.0 g carbs
Variation: Almond Butter Cups: Use almond butter instead of peanut butter (3.1 g carbs)
Helpful Hints: I used finely ground whole milk powder. Carnation skim milk powder will be fine, but really coarse skim milk powder may have to be blended finely first for best results.
Drop scones may be Welsh in origin (don't quote me on that one), but the British, Scottish, Australians and South Africans love them. They make a great breakfast and are totally irresistible when served with plain Splenda-sweetened yogurt and sweet, succulent berries.
Recently, I made a slight change to my Low-Carb Cream Cheese Flap Jacks (in Splendid Low-Carbing for Life, Vol. 1) as I called them. They reminded me exactly of the drop scones I loved as a child. Enjoy!
4 large eggs
4 oz regular cream cheese
1/4 cup whole wheat pastry flour
1/4 cup vital wheat gluten
1 tsp baking powder
1 packet Splenda (optional)
In blender, combine eggs, cream cheese, whole wheat pastry flour, vital wheat gluten, baking powder, and Splenda, if using; process.
In large nonstick frying pan, spread a small amount of light-tasting olive oil. Drop by several rounded tablespoonfuls of batter onto hot skillet. Cook until bubbles form, being careful to reduce heat if they brown too quickly. Turn over and cook briefly on the other side. Stir batter and repeat.
Nutritional Analysis: 23 drop scones, 1 scone per serving:
43.3 calories; 2.7 g protein; 3.0 g fat; 1.2 g carbs
Helpful Hints: These are good with butter and low-carb fruit spread. I even like them cold with butter. I actually use my Healthy Butter recipe which is a super combination of real butter and light-tasting olive oil (tastes only like butter, but spreads like margarine from the refrigerator!). I have this healthy butter in the refrigerator all the time by popular demand from my family. Double or triple this recipe and keep some in the refrigerator. They last quite a while.
I hope some of you have as much fun with this as I have!
Sunday, December 2, 2007
Turn the clock forward to 2007 and Mr.Gary Taubes has written a powerful book called “Good Calories Bad Calories” which he says is intentionally written with the medical professionals in mind, who might read it and help their patients to switch to a low-carbohydrate diet for health reasons.
These excerpts I highlight are gleaned from a few interviews people conducted with Gary Taubes on the internet and my comments are mine and only my opinions, of course. It would be wonderful if everyone would go and buy a copy of his book, because it speaks for itself far more powerfully than any short interview with the author can. I believe it will revolutionize peoples’ thinking about low carb and I believe there will be a renewed resurgence in the WOE. Hopefully, though, we won’t get the same amount of junk, low-carb processed foods that cause upset stomachs, on the market that we saw the last time low-carbing took off. Many people thought that was what low carbing was about.
The fact is, if one lowers one’s insulin levels for a prolonged period of time, one will lose weight!! Gary mentions that credible research in the 1980’s was conducted to show that if one kept the calories constant, but increased the carbohydrates, people would gain weight! However, it is also true that without strict caloric restriction that is being enforced, the more carbohydrates one consumes, the hungrier one becomes, and, it stands to reason, the more calories one would consume. So eating more carbohydrates, raises insulin, makes us hungrier, makes us eat more, and makes us fatter! It is a vicious cycle that is a fact, but is little known, because we have been brain washed into thinking that eating too much fat is making us fat.
Of course, the most controversial thing of all that Gary writes about is that eating low-carb and high fat, according to many scientific studies outlined in his book, would probably be more beneficial to us than eating according to the guidelines that we’ve had with the government-approved Food Guide Pyramid for all these many years, since North Americans started growing bigger and bigger in their waistlines.
In one interview,
In another fascinating interview, Mr. Taubes said that the low-fat movement was started by two dynamic personalities, Ancel Keys and Jeremiah Stamler who gained enormous influence in the American Heart Association and from there it snowballed, as textbooks followed outlining the new recommended and heart-healthy way of eating. The extraordinary thing about this is that this all happened before any tests were done to support the theory that fat causes heart disease.
To conclude this article, these men and a handful of others that caused the paradigm shift to come about also caused a lot of pain and heartache for millions of people. Probably nobody’s life in