The Low Carb Luxury Newsletter: 
Volume III / Number 11: June 14, 2002: Page 3
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      Advice Lady         

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.


              
Dear Advice Lady,

Both my fiancé and I are living a low carb life style. Neither one of us wishes to deviate from this lifestyle for any reason. The problem we are having is finding a location to purchase a wedding cake.

Do you have any suggestions?

I have become a creative cook and had many low carb successes but a Wedding Cake is not something I wish to tackle with all the other things a bride has to contend with.

Lena


Dear Lena,

It's probably unrealistic to plan on getting an ornate and beautiful cake professionally made that will be both sugar free AND real low carb. However, for this one special occasion, you might want to consider sugar free (and lowER carb) as an acceptable compromise.

As I see it, there are three ways to go:
  1. Pay a visit or make a call to your local bakery (or lots of bakeries) and inquire if they can make a sugar free cake. They might already have a recipe or they might require a little guidance from you. There's a bakery in Gaithersburg, Maryland called "Custom Cake Design" that makes sugar free wedding cakes with sugar free icing. Their web site is here.

    No matter who you use, it's likely to cost more than a traditional sugar-based cake.

  2. You can decide to have the majority of your cake be a regular sugar/flour creation, and have only one tier (most likely the top tier) as the sugar free one just for the two of you. In this case, the major part of the cake's design can be covered with fondant icing for a very smooth flawless surface (perhaps in colors to compliment your wedding theme), and the top layer covered in a sugar free (probably using maltitol) white buttercream icing.

    This would be less of a headache for the bakery doing the decorating since the top might have only your cake-top design (doves, flowers, etc) sitting on the sugarless icing.

  3. You could decide to only have a few bites to commemorate the occasion and allow yourself to have a REAL, traditional, sugar-based work of art. If we all ate sugar only on such rare occasions, it would be unlikely to cause most of us much harm. If, however, even a little sugar causes headaches, weakness, or other physical symptoms, opt for one of the other solutions.
It's your day, enjoy it with each beat of your low carb heart. And all of us at LCL send our best wishes.



              Problems with Gout...

Dear Advice Lady,

I've been on the Atkins diet several months now, with good success. But this weekend I had a terrible experience with gout. It was VERY painful and I want to avoid it again at all cost. It's caused by too much protein in the diet.

Have you heard of others having this problem and is there any way to work around it? I would love to find a solution.

      Thank you,
      Patti Courtney


Dear Patti,

You pose a very good question. This is one that I feel the good doctor himself is better equiped to answer. Please read the statement from the Atkins Center on this subject:

According to the Atkins Center, patients with high uric acid (gout) must adjust their following of the Atkins program because gout can be aggravated by high protein. Modification usually requires slowing weight loss down to fewer than two pounds a week and taking 300 mg of the prescription drug Allopurinol. If the uric acid level remains low, Allopurinol may be tapered down and stopped after one month, both under a physician’s care.


                                                                             The Advice Lady





            Let Low Carb Connoisseur
                       help you plan the

         
Perfect Low Carb Barbecue!
Low Carb Connoisseur             
Start with a great appetizer!
Follow the recipe links to key low carb ingredients!


          Festive Layered Dip
Makes 15 Servings: Per Serving : 213 Calories; 19g Fat (79.0% calories from fat); 6g Protein;
6g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 128mg Sodium. Exchanges: 1/2 Lean Meat;
0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.

Ingredients: Festive Layered Dip Bean Dip:
Mix soy beans, olive oil, chili peppers, salsa, 2 teaspoons of Emerils Essence, and lime juice in a food processor.

Mash avocado with sour cream and 2 tablespoons Emerils Essence.

Then layer in a tray:
  1. bean dip
  2. avocado mixture
  3. grated cheese
  4. green onions
  5. tomatoes
  6. sliced olives.
Served chilled with Keto Nacho Chips

Click on the links below for more great party ideas!         Low Carb Connoisseur – we put the Dash in Low–Carb.com!






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