The Low Carb Paradox
Low Carb Aphrodisiacs
The Measure of Love
Cosmetic Surgery: Part III
Valentine's Day Treats
Interview: Jonny Bowden
The Bear Facts
A German Vacation
Make It Low Carb!
Snapshot: Schlotzsky's Deli
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"If you can't see it, before you see it,
you'll never see it."
— Dr. Jack Graham
During my first exam after the birth of my second child, my doctor complimented me on
how I was managing my weight. I told him I had been following a low-carb diet.
He raised an eyebrow. "Harumph" he said, "most people don't stay with it for very long."
That was nearly five years ago, and over those years I've managed to maintain my weight,
eliminate food cravings, and stave off type II (non-insulin dependent) diabetes.
I've also seen an explosion of public awareness and acceptance of the low carb lifestyle.
Michelob Ultra and Thin Ice Hard Lemonade accompany a slew of new products targeted towards
people who are watching their carbohydrate intakes.
You know when a product's main claim to fame is that it has fewer carbohydrates than you
imagined possible, the marketing gurus have decided that the low carb market is a target
big enough to shoot for.
Low carbers are a growing demographic. Everyone knows someone who's "doing Atkins" or
"going low carb." You see success stories or hear your friends' accomplishments and
want to try it for yourself.
Then comes the hard part: going low carb means no bread (not even tortillas or wraps),
no pasta, no potatoes, no rice, no sweets, right? Any one of these can be a deal breaker.
Depending on which flavor of low carb diet you try, you may even have to give up fruits
and vegetables at the beginning (during the "induction" phase), while you jump-start your
No way, you may be thinking, "I'll never be able to do it!" And in fact, a lot of people
can't, or won't. The question I hear most frequently is, "Don't you miss eating all
that great stuff?"
Well… yes, and no. Yes, because I inherited a sweet tooth, along with a family history
of type II diabetes, from my father.
But no, for a couple of reasons. First off, that "great stuff" was never so great for me.
I stuck religiously to the USDA food pyramid. I cooked delicious low-fat meals. I did
everything I was supposed to, but I was hungry all the time, and the scale kept creeping
up, up, up.
Now, I eat when I'm hungry but I don't eat junk. I can have pancakes for breakfast without
being insanely hungry an hour later. Yes, that's what I said: pancakes for breakfast, or
muffins, or toast and jam.
I know what you're thinking: But I thought you said you couldn't have all that! And you're
right, you can't have that if it's made with white flour and white sugar, or if it's highly
refined. But now, you can easily buy treats like these if you're willing to spend big bucks.
You can also make them yourself using great-tasting sugar substitutes and flours made from
whole grains, nuts, protein powders, or even soy. It's true that these ingredients are a
lot more expensive than regular white flour and sugar. But they won't make you sick, either.
So, you may find yourself in unfamiliar aisles of your supermarket, making pilgrimages to
health food stores, or surfing to obscure websites to track down some unusual ingredients.
But once you've got your low carb pantry stocked, you'll find that you can, indeed, make
it low carb.
That's what this column is about: staying on your low carb track in a high-carb world.
Write to me with your favorite recipe and I'll de-carb it for you, or suggest a low carb
alternative that might work in its place.
Need ideas for quick breakfasts, lunch, snacks? How about a brunch, or a dinner party?
I'll talk about menu planning, shopping, and cooking techniques that every low-carber
Mail your questions via email to email@example.com,
and check back each issue for updates.
Now, to start off our recipes, here's one of the easiest, tastiest, and lowest carb snack
recipes in the world.
Microwave Cheese Crunchies
(Makes 1 serving)
This is one my favorite snacks, and my kids love them, too. They don't require any special
ingredients, but they do come out the best when you cook them on parchment paper. They
taste very much like popular cheese crackers, but they have only 1 gram of carbohydrate
and no hydrogenated oils.|
Break the cheese into 16 equal pieces by folding in half, then in half again;
continue until you've got 16 pieces. They don't need to be perfect.
- 1 slice full-fat American cheese
(Kraft Singles work well.)
- Parchment paper
no-stick cooking spray
Arrange the small cheese squares on a piece of parchment paper (available near
plastic wrap and aluminum foil in most supermarkets) OR on a microwave-safe plate that
has been sprayed with no-stick spray Do not spray parchment paper!
Microwave on full power for 1-2 minutes, until the cheese pieces puff up and
turn slightly brown. They will puff quickly, but continue to cook until they brown
or else they will not be crunchy. Watch closely that they don't burn.
Remove from the microwave and allow to cool, then enjoy.
Nutrition information per serving: Calories 60; Fat 4.5g; Carbohydrates 1g; Protein 3 g.
Copyright © February 2004 Joan Hedman and Low Carb Luxury
Title photo Copyright © 2004 Neil Beaty and Low Carb Luxury