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Post by Blanca on Jan 5, 2013 14:33:12 GMT -5
Hello There, I just have a question...I have read and re-read the S chapter in your book and I still think I'm not really grasping it all. I posted a picture of my breakfast this morning. The contents were...a pancake (made with egg whites, 0% Greek yogurt, a dab of vanilla extract, a pinch of stevia (KALS pure extract is my stevia of choice - not that it matters), and 1.5 tablespoons of oat bran. I then fried an egg on a non stick skillet (just having wiped the skillet with a napkin that had olive oil on it). (I do realize I could have had lots of butter instead, I just wasn't up for that this morning) I then rounded it out with a lovely cup of tea sweetened with Stevia. SO - my question is. I Love a pancake with a whole egg on top...it's one of my all time favorite breakfasts. This oat cake has less then 8 carbs in it. There are no preservatives or franken food type qualities to this pancake. A half a cup of blue berries has 10 carbs and is an allowable addition to an S meal. So my reasoning tells me...This meal CAN be counted as an S meal. However, your book specifically says "No grains at first...they can only be added in later as S Helpers" (short version of sentence on page 74 three quarters down the page). So is my reasoning correct? Is this an accceptable S breakfast? Second Question: As for the Franken foods. I read the book to mean that they are an acceptable addition to an S meal and I thoroughly understand that they should be used only once in a very long while. BUT for an acceptable S meal...How much dreamfields pasta can go on my plate and still qualify as an S Meal? Would it be safe to say that up to 10g of carbs are acceptable in an S meal? I hope I was able to get my questions out clearly enough. I am by nature hugely affected by the 'letter of the law' and I'm trying to gauge at 'spirit' at this point (if that makes any sense to you!). Thanks so much for your help! Blanca
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Post by Blanca on Jan 5, 2013 14:57:41 GMT -5
Did little bit of research on the Dreamfields pasta and found these suggestions for proper use - thought others might find this helpful (especially the part about Not overcooking it - apparantly Americans are used to over cooked pasta), however...if Moderators think otherwise - feel free to delete:
1.Verify that your particular body responds well to the product. Check your blood glucose, or watch carefully for signs that your low-carb diet is being interfered with (carb cravings, slow-down in weight loss, etc).
2.Keep to the serving size listed on the box.
3.Make sure you cook the pasta "al dente"! This is very important -- ANY pasta will be more glycemic if it is cooked beyond the al dente stage. Find out what al dente means.
4.Don't cook Dreamfields pasta with acidic ingredients, such as tomato sauce or vinaigrette. Acid breaks down the "protective matrix" in the pasta. While it's OK to put an acidic sauce on the pasta, and to eat it right away, don't store the extra with the sauce. (In fact, the Dreamfields Web site says it's best not to store it at all after cooking -- try to cook only as much as you will eat in one meal.)
Pasta cooked "al dente" is a reference to pasta "properly cooked" in the Italian manner. Pasta cooked this way has less impact on blood glucose than pasta cooked in the usual American way.
The term "al dente" literally means "to the tooth," and can be best translated as "chewy." It is a pasta that is boiled just to the point of being cooked through, and remains firm. In the U.S., pasta is rarely served this way except in high-end restaurants, as restauranteurs find that Americans prefer their pasta to be cooked longer. This is unfortunate, because the length of time pasta is cooked can have quite substantially different effects on blood glucose -- even a minute past al dente will make a difference, and the softer the pasta, the higher the glycemic index.
The trick to cooking pasta al dente is start checking about a minute before the minimum time on the package, and then keep checking until the moment there is no white core to the pasta -- then it is cooked through. In other words, "firm" does not mean "undercooked" or "hard."
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Post by Pearl on Jan 5, 2013 16:32:15 GMT -5
We say no grains because grains usually mean more carbs than 1 1/2 Tbs oat bran. Yes, you are still in S mode there. It is like having a Joseph's pita but more whole foodish. Good job. We don't really get too finicky with numbers but more the 10-15 net carb zone is more S Helperish. You want to eat things you enjoy and if this makes THM more doable and live able to you then by all means have that breakfast sometimes. Love the photo.
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Post by Blanca on Jan 5, 2013 16:45:57 GMT -5
Woohoo! Thank you for answering so promptly and concisley. I so easily get trapped in the details of things, having access to the 'author's' of a book, is SO incredibly helpful to me. God Bless you richly for this very much Needed ministry. Us Moms Need to be taught How we can be the energetic healthy beings we know we were Meant to be.
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