THE Premier Low-Carb store .. .. AND Meeting Place

Tuesday, March 31, 2009

Ranaesheart Weight Loss Blog - A Review

Ranaesheart Weight Loss Blog

Ranae is a soft-spoken, gentle person who feels deeply and has much compassion. She loves to inspire others to reach their weight loss goals. She knows firsthand the pain of being very overweight, losing weight and putting it back on and yet some, and feeling helpless to remedy the situation. She figured after a while that it would be better to stay at a steady weight than to keep dieting and going up in weight each time.

Ranae’s life and outlook and began to change radically when a dear friend encouraged her to: “Believe first – even when it is not rational and good things will happen.” Ranae took hope from this man’s kind words, for his full acceptance of her as a person, and his belief in her and that a changed attitude could bring about success in weight loss, which could be maintained. At 51 years of age and 330 lbs, Ranae was almost ready to give up on life, when her friend gave her those kind words to ponder. Ranae found the strength within to grab a hold of his words and to really start to believe that she could do it this time. Ranae’s method of weight loss was to count calories. She found foods to satisfy her hunger and keep the calories in check. Later, she introduced Herba Life products to supplement her diet.

To cut a long story short, Ranae lost 150 lbs and although maintenance is more of a struggle, she continues the battle daily, and at the same time provides inspiration for others who have and are faced with similar weight battles and battles of the mind.

Here is an example of the inspiration she provides on her blog. She says that great dreamers learn success from their failures:

“Looking to history, there have been great dreamers; people who faced the seemingly impossible and yet overcame it because they allowed themselves to dream big and refused to limit their possibilities and expectations. One such person was Martin Luther King. He believed all men to be created equal, that the sons of former slaves and former slave owners would sit down together, that injustice and oppression would be transformed to freedom and justice and that people would not be judged by the color of their skin but by the content of their character.

During the time he was alive, those dreams seemed impossible to most. This man dreamed; he believed! And now, during the lifetime of his children, there is no longer segregation and the first African-American president was just elected by his character.

This mindset is one that we can all learn from; it is one I am adopting. It is a belief in ones self that we can and will achieve our goals. We must dream it and believe it and then steadfastly take action to bring that dream to reality.

Will we fail? Sure, from time to time. Did Martin Luther King experience failures? You bet; but he did not give up or stop his quest. Neither must we.”

If you are looking for inspiration and help with sticking to your program (whatever that may be), Ranae is just the person to inspire you each new day. Do remember to visit and comment on her site to encourage her in her wonderful work. You will love her to bits! I know that if she had lived near me, we would have been good friends. I am grateful at any rate to have crossed paths with this lovely lady.

Ranae says persistence is key and exercise is key. Here is another example of her inspirational writing:

“Do you want to succeed?

Do you want to be healthy?

Do you want to see the numbers on the scale decline?

Are you committed to doing what it takes?

If you answer 'YES' to these questions, then try thinking of EXERCISE in a new and positive light.

Ex = Exciting
E = Energizing you for the day
R = Revitalizing your body, mind and spirit
C = Caring for yourself and your health
I = Invigorating
S = Stimulating and Stress Relieving
E = Excellent calorie burning furnace!

Try these simple changes and begin to MOVE! Each time you implement one of these, you also need to give yourself "Kuddos!!!" and a huge "pat on the back" for making the behavior changes that will lead to your success!!!” She then gives several practical examples of exercise.

Bless your heart, Ranae - you are such an inspiration, and it is a pleasure to visit your blog, as you are so positive and so uplifting and at the same time so human, just like the rest of us!

Friday, March 27, 2009

Low-Carbing Brings Out the Food Chemist in People

Many people agree that men sometimes make the best chefs. I became aware of Kevin (Kevinpa) at who is a retired systems designer (coincidentally the same as my husband (Ian retired at the age of 43)) and who has created many incredible low-carb recipes, and people are thrilled with them, to say the very least. He is very unassuming and was not wanting any acclaim or praise, but I wanted to tell people about his recipes. He is a true food chemist in that he uses state of the art low-carb ingredients (most of which are available at to make a superb Cake and Cookie Mix (there will be 3 variations soon). I made his Biscuits and they were indeed delicious! My sons and husband enjoyed them as well and pronounced them, "Good!". It was fun working with Kevin's bake mix for a change. I do appreciate his hard work and talent. I always say that people need variety - not just one author or one cookbook - but a whole variety, because together we are so much stronger and more interesting than standing alone.

Find this talented chef's recipes here and here:

Wednesday, March 25, 2009

My Low-Sodium, High on Flavor Salad Dressings and Soups

This photograph shows a salad using Feta cheese (high sodium!) - skip the Feta and add tiny blocks of Cheddar or Monterey Jack Cheese rather.

A few years ago, I would occasionally order a salad at a fast food restaurant or elsewhere, thinking that was the healthy diet-conscious thing to do. One day I looked on the internet at the sodium content of all the different options at a popular fast food restaurant. The shocker was that my salad had way more sodium in it than the hamburger selections! I could hardly believe it, and when I analyzed it, I realized most of the sodium was coming from the salad dressing. I don't have hypertension (my husband does), but I do dislike putting on water weight. It makes me feel uncomfortable and I also don't like seeing that 2-pound jump on the bathroom scale the next morning.

The tasty salad dressings in my cookbooks are low-sodium in comparison to commercial varieties and they are so easy to make. Minutes before a meal, I quickly put a new one together. I always get compliments and don't have to worry about water weight gains. Now it is possible to make my salad dressings even lower in sodium by using No Salt (70%less sodium than regular salt) to replace the small amounts of salt required. No Salt is also high in potassium and iodine. What could be better? Now I replace all of the salt or part of the salt in my salad dressings and soups.

Just as with my salad dressings, my soups are also much lower in sodium than anything served in restaurants or out of a can.

Here are the names of the low-sodium salad dressings from my cookbooks:

Raspberry Vinaigrette
Buttermilk Parmesan Dressing (this one is higher due to the Parmesan cheese)
Thousand Island Dressing
Mayonnaise Salad Dressing
Creamy French Dressing
Honey Mustard Dressing
Ranch Dressing

Here are the names of the low-sodium soups from my cookbooks:

Mulligatawny Soup
Cream of Cauliflower Soup and 12 other cream of vegetable soups
Shrimp Curry Soup
French Onion Soup
Crock-pot Tomato Soup
Hamburger Soup (this one is higher, but sub 1/2 to 1 tsp No-Salt for 1 or 2 pkts beef bouillon to reduce sodium)
Cream of Avocado Soup
Deluxe Egg Drop Soup
Mexican Chicken Soup
Jeanne's Squash Soup
Faux Baked Potato Soup
Garden Cream of Tomato Soup
Hawaiian Shellfish Soup (shrimp and scallops)
Condensed Cream of Mushroom Soup
Condensed Cream of Tomato Soup
Red Pepper Soup

Monday, March 23, 2009


These strong, gluten-free crackers are suitable for butter and cheese, a medium for appetizers or useful for dips or spreads. Try it with Bacon Cheese Spread (super recipe), which I’ll post here shortly. These recipes are a spin-off of the beloved Almond Thins.

Coconutty Crackers
(Neutral, nutty flavor and a light golden color – very robust and crunchy, and much nicer than commerical varieties, I think. I personally don’t notice a coconut flavor, but rather more of a nutty flavor.)
1 3/4 cups almond flour
1/4 cup coconut flour
1/4 cup finely grated cheese (I used Monterey Jack)
1 tbsp oat flour (optional)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork-beaten

Preheat oven to 325°F. In large bowl, combine almond flour, coconut flour, grated cheese, oat flour, No Salt (or salt) and white pepper. Stir to combine. Stir in fork-beaten egg whites really well until evenly distributed. Line cookie sheet with foil or parchment paper and spray liberally with nonstick cooking spray. Sprinkle cracker dough over entire cookie sheet. Using a small piece of plastic wrap placed over a portion of the dough, roll out evenly with a small rolling pin designed for rolling dough in pie pans or on pizza pans (or use a small heavy, cylindrical object such as an unopened food can); repeat. It will be clear where the dough is thicker and where it is thinner. If necessary, rob dough from the thicker portions and place on thinner portions, until the dough is more or less evenly distributed and nice and smooth. Score through to foil with dinner knife into 9 x 6 divisions.

Bake in center of oven 20 minutes. Remove very golden crackers from the outer edges by cutting along the cut lines. There might only be a few. Place inside crackers around the edges of the cookie sheet. Bake a further 10 minutes, or until golden brown. Allow crackers to cool completely. As soon as they are cool, store in a cookie tin with lid, such as those Danish cookie tins of old. Our crackers remain crisp even in our humid climate. If they do become soft (from leaving uncovered for hours in a humid climate, for instance), bake again in 325°F oven 5 to 10 minutes.

Helpful Hints: I have a gas oven (Whirlpool) these days, so baking times could possibly vary with electrical ovens. Other hard cheeses besides Monterey Jack may be used.

Nutritional Analysis: 54 crackers, 1 cracker per serving
20.9 calories; 1.0 g protein; 1.7 g fat; 0.4 g carbs

Wholewheaty Crackers:

(These have more flavor as the flax meal flavor comes through. They look like wholewheat crackers Flax meal is a sort of “whole wheat” for low-carbers.)
1 3/4 cups almond flour
1/4 cup flax meal (dark or golden)
1/4 cup grated cheese (any kind – Monterey Jack is good)
1 tbsp oat flour
1 Splenda packet (to take the edge off the flax taste)
1/2 tsp No Salt, or salt
1/8 tsp white pepper
3 egg whites (from large eggs), fork beaten

Follow directions as for the Coconutty Crackers.

Helpful Hints: These crackers are slightly thinner and a little less hard than the Coconutty ones. My eggs are large, but they sometimes almost look X-large to me, so keep that in mind. The dough for both batches of crackers should be nice and moist, but not super wet (if it is, add a little extra almond or oat flour). It needs to roll out with ease under the plastic wrap.

Nutritional Analysis: 54 crackers, 1 cracker per serving
22.0 calories; 1.0 g protein; 1.8 g fat; 0.4 g carbs

My Eggplant Parmigiana Revisited - Lower Sodium

Eggplant Parmigiana

This recipe is really good (it is probably my most favorite vegetable of all and this is one of my favorite ways to serve it), however, I rarely make it that way nowadays. I don't like to see the scale up a few pounds from water weight. I think there are probably several other ladies that feel the same way. I tend to use No Salt and less salt overall these days.

Generally, I will "bread" my eggplant slices with a mixture of one of my leftover bake mixes (doesn't matter which one), extra ground almonds or ground walnuts and possibly some breadcrumbs but it is optional. I then add herbs (basil and oregano), no salt, seasoning salt and a little pepper. In the tomato, onion mixture, I use No Salt.

Hope this helps some sodium-conscious peeps like myself. :-)

Low Levels of Vitamin D in the Population

Fact is, low levels of Vitamin D makes us susceptible to a variety of illnesses (cancer, heart disease and even diabetes has been implicated), not the least of which is possibly multiple sclerosis, according to some experts. I personally have never had my levels tested, but since I wear sunscreen (we have a hot, tropical sun overhead most days of the year) and tend to avoid too much sun exposure (I have a little each day ranging from 5 minutes to half an hour), I take daily supplements of vitamin D3 (the active form of vitamin D).

Wednesday, March 18, 2009

A toxic substance in white flour - could it cause Diabetes?

I was surfing and I found a very interesting post. Ellen kindly gave me permission to share it on my blog.

"I've been doing a little research on how the white flour used in processed food products is made.. found out some interesting facts.

During the manufacturing of white flour, millers use a form of chlorine gas to bleach and artificially “age” flour. The goal, of course, is a clean, white product. The chlorine gas reacts with the flour, oxidizing, whitening it and reducing the gluten.

But it also converts an dough additive called xanthine into a toxic substance called alloxan. The alloxan is an unintended byproduct.

So what is alloxan? Alloxan is a toxin which destroys pancreatic islet cells, resulting in diabetes. In fact, Alloxin is specifically used in research labs to induce diabetes in rats and mice for study purposes.

I wonder if this has anything to do with the rates of diabetes in the US and around the world?

See this study abstract at pubmed: The mechanism of alloxan and streptozotocin action...[Physiol Res. 2001] - PubMed Result

Here’s an article on this subject: white flour contains diabetes-causing contaminant alloxan"

Ellen Check out this fascinating web site!

Tuesday, March 17, 2009

Christina's Low-Carb Weight Loss Success Story

I asked Christina if she would not mind sharing her story on my blog. She has lost 125 lbs on the Atkins Diet and has been successfully maintaining her current weight. Weigh to go Christina! Congratulations!

I am 40 years old as of December 22nd 2008. I cannot believe what has happened to me during those 40 years and how my life ultimately turned out.

As far as I can remember, I had been very heavy most of that time. Even through grade school kids would pick on me because of my weight. I would usually be the last to be picked to play games with at school.

Once I got into High School I started eating a low fat diet and I walked for exercise. I would lose weight..then come off of the diet...and gain all of the weight back, plus more! I only had one boyfriend all the way through school, and then we separated right after we graduated. I still think it was because I was so heavy. I stayed right around 190 lbs all through high school.

Almost 13 years ago, I once again started losing weight with the same low fat diet. Then the day after Christmas in 1996, I didnt know it, but my future husband came to the door of my mom's home. His Aunt's car had broken down in my neighbor’s driveway. He asked me out and we have been together ever since!

My weight was exactly 155 lbs when I married my husband in 1997, however, after the honeymoon was over I started gaining again, and went up to approximately 185 lbs in the first year!! I found out in 1998 that I was a Type 2 Diabetic and, in addition, had developed high blood pressure. I had a friend that had started this new diet called “The Atkins Diet”. I started low-carbing for the first time then…still thinking of it as a "diet." I lost weight down to 155 lbs again, and then found out I was pregnant with our first child in 1998. We were so happy and then tragically we lost our child at 20 weeks. Depression and anger flooded over me and by 2002 I had gained all the way up to a record new high of 250 lbs!! We tried years and years to conceive a child and once again I decided to give low-carbing a try. Again, I lost weight down to 155 lbs and in December 2003 we found out after years of trying that we were pregnant with our precious son, Brandon, who will be 5 years old in August. I had him early at 32 weeks. But, instead of losing my baby weight, I regained all the weight I had lost previously back up to 250 lbs, because I went right back to the way I was eating before low-carbing.

Fast forwarding to late 2006, I became very ill with my gallbladder. I was told once again to lose weight. Once again low-carbing was the way I went. This time it was very different for me though. I started google searching low-carb diets and found a Forum called “Stella Style.” The people who frequent the forum are great and they changed my life for the better. By the time October 2008 arrived, I had lost 125 lbs on my low-carb diet, and then I found this wonderful LCF’s forum, which is now also changing my life for the better.

Happily, I can report that I am now a latent diabetic and no longer suffer from high blood pressure. (smile) My weight has stabilized and I am in maintenance!

Today there is still a lot going on in my life. I have my son and husband who don’t care to eat LC. It’s really difficult to cook for us all, but I do it and faithfully stay on my Low Carb Way of Life!

Thursday, March 12, 2009


That has got to be the nastiest thing to take besides epsom salts! Dr. Atkins said pysillum husks stirred in a glass of water, taken before bedtime would relieve constipation on a LC diet. Ugh, I've done that many times, choked it down and quickly gobbled something sweet to take the yukky taste away - besides, not to mention the texture! My husband very kindly bought me a lot of pysillium husks (the coarser kind was easier to take but the powder he bought is just vile in plain water!) So, needless to say it was sitting in the cupboard. Then recently I needed some "help", so fished it out reluctantly and thought about what I could do with it. I came up with an ice cold, double thick chocolate "milk shake", that could be viewed as more palatable than medicine! It's not quite up to my usual standards, but remember this contains a medicinal ingredient. This recipe makes a lot and could be used throughout the day to keep one "full". It's a great dieting tool, if you can stomach the idea. (wink)

Double Thick Chocolate Shake

1 1/4 cups ice cold water
2 tbsp whipping cream or Hood Calorie Countdown Milk
2 tbsp chocolate whey protein
1 tbsp cocoa
1 tbsp sour cream (optional)
1 tbsp powdered pysillium husks
1 tsp powdered erythritol (optional)
1/2 tsp Xanthan gum
1/2 tsp sucralose (from a Splenda Quick Pack)or sweetener of choice
many ice cubes to make it ice cold

In blender, combine water, cream or milk, chocolate whey protein, cocoa, powdered pysillium husks, erythritol (if using), Xanthan gum and sucralose; blend until smooth and thickened. Add ice cubes; blend well.

Helpful Hints: This shake needs to be ice cold, so add more ice if necessary and blend. These days I like to blend in a tablespoon of sour cream with the last addition of ice (weird, I know!) - even better!

Nutritional Analysis: 1 serving
(with cream): 151.9 cal; 8.0 pro; 10.5 g fat; 3.0 g carbs
(with Hood Milk): 72.9 cal; 8.4 g pro; 1.6 g fat; 2.5 g carbs

Sunday, March 8, 2009

How a low-carb Diet Works

How a Low-Carb Diet Works

I found this article on the internet, and it is apparently a page from Dr. Bernstein's famous book. How clearly he explains things! This is really a book worth having in one's own personal library, whether one is diabetic or not. It will explain things to those nay sayers in our lives, without us having to reinvent the wheel, kind of thing. Here is a link to Amazon for purchasing the book, which has low-carb recipes in it, and here is the link for his most famous Diabetes Solution book.

And here is the good doctor's story. Amazing! Here is the website with much more reading from his book - very interesting - Dr. Bernstein. There are testimonials, articles and even a diabetes forum!

Saturday, March 7, 2009


UPDATE:  Here is Ginny's English muffin video - based on this recipe (it's the 2nd recipe on the video)

EGG, BACON AND CHEESE SANDWICH: (Click on the images to see larger versions of the photos)

Here are the steps to preparing the bread:


This is a handy and quick recipe in the morning for those who don’t have time to bake my 2 g carb bread (see wholegrain bread) or perhaps for those steering clear of regular grains for the moment. My habit in the past has almost always been to use regular, ordinary ingredients in my recipes, but I make an exception here and, besides, lately I’ve been ordering almost all my more “exotic” low-carb supplies very conveniently from Netrition. Their customer service is reliable and speedy! I highly recommend this particular online store associated with lowcarfriends.

Note: This recipe is very forgiving and invites one to try all sorts of combinations and computations. I’m sure this could be a fun recipe to “play” with as there are bound to be some different combinations that would suit individual tastes better. The three ingredients in one tablespoon amounts can be exchanged for other ingredients such as oat flour, whole wheat pastry flour, oat bran, more ground almonds (2 tbsp) vs, say, a flour such as oat flour (1 tbsp), etc. The flax seed meal is optional in most cases. I have not tried any of these other ideas, but I’m sure one could come up with alternative recipes, albeit perhaps a little higher in carbs. Feel free to try my recipes and also come up with other one minute bread recipes along these lines and I’ll provide the nutritional analysis, if you request it. This type of “bread” with eggs, bacon and cheese on top, for instance, will be a meal that will satiate the appetite for up to 6 hours or more. This is what I have discovered – therefore, it can be very dieting.

Recipe #1 One Minute Bread, the Next Minute Toast(My favorite)
1 tsp coconut oil (to boost the metabolism)
1 tsp mayonnaise
1 tbsp Resistant Wheat Starch 75 (means it is 75% fiber)
1 tbsp Wheat Protein Isolate 5000 (high protein)
1 tbsp Ground Almonds
1 tsp flax seed meal (golden would be milder-tasting)
1/4 tsp baking powder
1 tbsp water
1 large egg

Method: In standard cereal bowl, place coconut oil. Nuke 15 seconds. To coconut oil in cereal bowl, add ingredients in the following sequence – mayonnaise, Wheat Resistant Starch 75, Wheat Protein isolate 5000, Ground Almonds, flax seed meal, baking powder, water and egg. Using a metal whisk, whisk ingredients together until well combined.

Nuke uncovered 1 minute 30 seconds, or until set. The cooking time may vary for different microwave ovens. Loosen edges and underneath with a regular dinner knife and invert. Allow to cool slightly and using a sharp bread knife, slice in half horizontally. Toast in a bread toaster (setting should be higher than for regular bread) until browned. Butter crisp toast generously and place breakfast items on top. Enjoy!

Nutritional Analysis: 241.9 calories; 11.5 g protein; 17.0 g fat; 2.6 g carbs

Recipe #2 One Minute Bread, The Next Minute Toast
1 tsp coconut oil
2 tbsp Carbalose flour
1 tbsp golden flax meal
1 tsp grated Parmesan Cheese (canned variety)
1/4 tsp baking powder
1 tbsp water
1 egg

Similar instructions to the first recipe. In cereal bowl, melt coconut oil 15 seconds in microwave oven. Add the remaining ingredients in the order given. Whisk together well. Nuke uncovered 1 minute 30 seconds. Loosen edges and underneath. Invert. Cool slightly. Slice in half horizontally. Toast well. Butter and place breakfast ingredients on top. Be creative!

Nutritional Analysis: 191.3 calories; 12.5 g protein; 13.8 g fat; 3.3 g carbs.

Here is Carolyn's recipe that I tweaked for a Biscuity version of the recipe #2
This is nice and easy!

1 tsp coconut oil
1 tsp mayonnaise
2 tbsp almond flour
1 tbsp vital wheat gluten
1 tsp flax seed meal
1/4 tsp baking powder
tiny pinch No Salt or salt
1 tsp water (optional)
1 egg

Method: In cereal bowl, melt coconut oil 15 seconds in microwave oven. Add the remaining ingredients in the order given. Whisk together well. Nuke uncovered 1 minute 30 seconds. Loosen edges and underneath. Invert. Cool slightly. Slice in half horizontally. Toast well. Butter and place breakfast ingredients on top.

Nutritional Analysis: 256.3 calories; 15.1 g protein; 20.1 g fat; 3.3 g carbs

Here is Christina's version of Recipe #1:
Christina this sounds super too. Gee, and here I've been trying to come up with something fancy.

1 tsp coconut oil (to boost the metabolism)
1 tsp mayonnaise
3 tbsp Splendid Low-Carb Bake Mix (see my blog)
1 tsp flax seed meal (golden would be milder-tasting)
1/4 tsp heaped baking powder
pinch salt or No Salt (optional)
1 tbsp water
1 large egg

Method: In standard cereal bowl, place coconut oil. Nuke 15 seconds. To coconut oil in cereal bowl, add ingredients in the following sequence – mayonnaise, Low-Carb Bake Mix, flax seed meal, baking powder, water and egg. Using a metal whisk, whisk ingredients together until well combined.
Nuke uncovered 1 minute 30 seconds, or until set. The cooking time may vary for different microwave ovens. Loosen edges and underneath with a regular dinner knife and invert. Allow to cool slightly and using a sharp bread knife, slice in half horizontally. Toast in a bread toaster (setting should be higher than for regular bread) until browned. Butter crisp toast generously and place breakfast items on top. Enjoy!

Nutritional Analysis: 250 calories; 14.9 g protein; 19.8 g fat; 2.7 g carbs

Friday, March 6, 2009

Are all Diets created Equal? It's just about calories only afterall?

In a recent study reviewed by Dr. Briffa they maintain all diets are equal and that it is after all only calories that matter, no matter what the diet. I do think calories matter - absolutely and it is important to eat less on any reducing diet (there is some evidence to support more calories are allowed on a low-carb diet, but I'm not even going to go there) - however, I maintain all diets are not equal for everybody. People with insulin issues do best on a low-carbohydrate diet to do an end-run on the enormous insulin output in response to eating carbohydrates and subsequent hunger and cravings that leads to overeating or, when willpower is invoked, an almost impossible task to diet without gnawing hunger. That insulin produced in overabundance in a person who is insulin resistant (see it as the doors to the cells no longer as sensitive to the hormone, so more of it has to be produced to get the job done)is the hormone for storing fat - too much insulin, too much fat storage (instead of being an energy producing "machine", suddenly one becomes a fat storing "machine"). Too high blood sugar, too much insulin to correct that and too much fat storage as a result - this is seen in middle-aged people who have "bellies" (fat storage there) and, therefore, obvious insulin resistance to varying degrees.

Excellent, somewhat humorous and well thought-out article by Dana Carpender refuting the study: Refutation by Dana Dana figured out people were eating about 140 grams of carbohydrate on the supposed low-carb diet - a far cry from the 20 to 60 grams of carbohydrate per day that most people do on a true low-carb diet.

Incidentally, I myself have a tendency towards the "apple" shape. I am definitely not pear-shaped.

Does Exercise help you lose weight or not?

Typically, it should help you lose weight. Dr. Atkins said in his book, Dr. Atkins' New Diet Revolution, that exercise is non-negotiable when trying to lose weight on his low-carb diet. Exercise should raise the metabolism when eating fewer calories would make it do a nose dive.

However, it is clear that some people like Dr. Taubes, author of Good Calories, Bad Calories, do not think exercise is beneficial in weight loss. Certainly in Africa where people walk miles, many of the people are still obese. Why? Besides living off carbs, there is another reason and I think Dr. Jonny Bowden hits the nail on the head when he says that some people will compensate for exercising by eating more. This article is very interesting!

Thursday, March 5, 2009

What is whey protein?

Here is an article by a guest author that will be of interest to some of us. I use whey protein powder in some of my bake mixes. This whey protein would work in my bake mixes, as would this one (choose an appropriate flavor - vanilla is good).

What is Whey protein?

Whey protein is a dairy product, which comes to being as a by-product of the cheese manufacturing process. Whey is rich in amino acids and has the highest biological value of any known protein. For this reason, it is highly popular amongst weight trainers and bodybuilders and whey protein supplements are the best selling amongst these categories of people, who require a high daily intake of protein. Whey helps to repair muscle and help it rebuild, largely through its amino acid make up.
Whey’s properties however are not just bound to physical activity. Whey can help in weight loss, Diabetic sufferers, wound healing and even for some cancer patients.
Whey protein comes in three different forms, Isolate, Concentrate and Hydrolysate. Whey Isolate is usually what is present in the supplement powders available to buy. Whey protein Isolate is 90% protein and absorbed fast into the body, making it highly popular. Due to the extra processes carried out on Isolate, it tends to be more expensive than Concentrate. Concentrate has the advantage of being cheaper, but tends not to be as good a quality. It can also be the cause of some mild flatulence, reported with some older brands of whey. Hydrolysate is the purest form of whey, having undergone the most filtering in the production process. Despite being the best quality, it comes at a higher retail price because of the filtering processes it has undergone.
Whey protein that you can purchase tends to come in the form of powders that are reconstituted with milk or water but as times advance and our needs seem to turn to needing things quicker all the time, companies have developed products such as liquid whey protein that can just be drunk without any mixing.
Whey’s journey from being an unused by product of cheese to a top selling supplement has taken time but it seems like it will be at the top for many years to come.

Author: David Stanhope