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A well-known low-carber in the community answers your questions about everything from nutrition to family issues, stress, and heck — even your love life. She's been the "go to gal" for awhile now when people need a little advice. And who is she? Well, we're not telling. She remains anonymous so that she can better give very frank advice. She doesn't pull any punches. You can remain anonymous too if you want — Just think "Dear Abby" — you know, signing off like "Harried in the Workplace" or "Desperate for Carbs in Detroit". Send in your question to The Advice Lady at advicelady@lowcarbluxury.com. It's not like the first time... Dear Advice Lady, 
I've been on Atkins since 8/00, losing 46 lbs. (232 down to l86) in
the first 7 months. Then a stall for 6 months; and then I started to
play around and fixed the problem; only then falling off and struggling
to get back on. Well I did but now it's very hard to start losing
again. What happened? It worked before.By the way I'm 56 and not on HRT (went off when I stalled), but on a Beta Blocker. I don't exercise, so I know you'll say that's the problem. But why aren't I losing on Atkins now when I did before? Sandra |
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Dear Sandra — I know that your situation can be a frustrating one. I encourage you to read an article Lora's written on this site. It well probably help to answer some of the questions you have: One Golden Shot. |
 Low Carb Cappuccino? 
Dear Advice Lady,
Is there a way to use a cappuccino/espresso machine to make cappuccino with heavy cream, so it is low carb? Is there a recipe? I convinced a perplexed coffee bar person to make me a latte with half and half and no syrup, and he is probably still scratching his head. Thanks, Latte Lover |
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Dear Latte Lover, Good question. Specialty coffee drinks are a favorite of mine. I have found it fairly easy to make a decent one using heavy cream or even half and half (which I think works better). Instead of frothing the milk you froth the cream or half and half and pour over your shot of espresso. It may take a bit longer since it is a thicker liquid but it will work. 
If you are out and about and are "jonesing" for a Latte it makes life easier and less
confusing for the staff at the local Starbucks if you ask for a Caffè Breve
(pronounced Breh-Veh). Breves are made with half and half as a rule.
As for the syrup issue, most coffee bars have sugar free flavored syrups that you can request instead of the sugary ones. They are very good and really make the drink in my opinion. If you are making one at home, the DaVinci Gourmet Sugar Free Syrups come in a wide variety of flavors. They are available from netrition.com. |
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Balanced Diets? Dear Advice Lady, I am the only low-carber in my house (one husband, two kids) and am wondering how to make the transition a smooth one. I have, with my husband's consent, removed most of the sugar treats we all used to enjoy (Little Debbie snack cakes and the like) and have begun replacing them with low carb cookies, ice cream, etc. My dilemma is that recently one of my children asked if they could put pork rinds on their salad like I was having but my husband intervened and said "those are just for mom's diet. Those are full of lard. We (him and the kids) are eating a balanced diet." I opted to let the comment go but was troubled by his apparent views of the way I eat. Any suggestions as to how I might tackle future comments like these? Pam |
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Dear Pam, It sounds to me like your husband really does not have a good idea about this diet. If he did he would not make such comments. His comment about "balanced" is one of those things that really is a bit misguided. The recommended American diet (the "Pyramid") calls for about 65% carbohydrate, 25% protein, and 10% fat. Ours averages (with most plans) about 50% protein, 40% fat, and 10% carbs. That means theirs is no more "balanced" than ours. In fact, it's less so. 
As for the pork rinds, here are a few things to note
about the snack: Most brands contain less fat than the heavy, greasy
traditional snacks like potato chips. And they're NOT made with lard.
They're skins fried at a high enough heat they hold little fat hence your
hands don't feel super greasy reaching in the bag to eat them like with
chips, Fritos, etc.
As an example, according to the USDA, an average brand of Pork Skins offers up 8 grams of fat per ounce. An ounce of potato chips contains 10 grams of fat. And a serving of potato chips is considered an 8-oz bag, so 80 grams of fat. A serving of pork rinds is 2 oz, so 16 grams of fat. Also, the fat in potato chips is usually always the harmful trans fat variety. If you educate your family on why this diet is such a successful one, they may want to join you (which certainly would be a good thing!) It's a healthy way of eating even if you are not overweight. |
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