Low carb alternatives...

ragg

Wondering where in Dublin to buy products such as

http://www.lowcarbmegastore.com/pasta-potato-and-pizza/dixie-diner-pizza-crust-mix

and

http://www.lowcarbmegastore.com/bread/tortilla-wraps-original

I have a hankering for the following items and would like to find them in ireland without having to pay the extortionate delivery charge...

Thanks

Susie_Q

Would it not be easier to just make things like that yourself? Don't think I've ever seen them in the shops here.

corkcomp

ragg wrote: »

Wondering where in Dublin to buy products such as

http://www.lowcarbmegastore.com/pasta-potato-and-pizza/dixie-diner-pizza-crust-mix

and

http://www.lowcarbmegastore.com/bread/tortilla-wraps-original

I have a hankering for the following items and would like to find them in ireland without having to pay the extortionate delivery charge...

Thanks

I know this isnt helpful but if you are eating low carb for whatever reason and feel you cant have even a little of the real thing then just forget about those foods IMO .. wraps and other such foods are high carb by their nature.. its a bit like looking for low fat lard IMO ...

davyjose

corkcomp wrote: »

I know this isnt helpful but if you are eating low carb for whatever reason and feel you cant have even a little of the real thing then just forget about those foods IMO .. wraps and other such foods are high carb by their nature.. its a bit like looking for low fat lard IMO ...

I made flax seed bread yesterday. very low in net carbs. Tbh, you're right, you have to accept that these things are out of your life, when you embark on this diet, but were all human, and if I want to spend 45 minutes baking bread just so I can have a sandwich, once in a blue moon, it's no harm.

The effort was worth it for the chance to eat a delicious sandwich for the first time in weeks, but I wouldn't do it every day.

ragg

corkcomp wrote: »

I know this isnt helpful but if you are eating low carb for whatever reason and feel you cant have even a little of the real thing then just forget about those foods IMO .. wraps and other such foods are high carb by their nature.. its a bit like looking for low fat lard IMO ...

Absolutely no help, they clearly exist and are made from low carb alternatives so im not sure what you are even trying to say.

I can't train today, have dinner prepared, since i have no need for carbs as im not training, something like this will allow me eat as i had planned to.

columok

The easiest way do effectively do low carb is base 99% of your food intake on meat, fish, veggies and fruit.

Butternut squash is a great sub for mashed potatoes. For pizza I've found almond bases to be almost always disappointing. If you try meatza however you can enjoy something truly beautiful (google it). Those substitutes you've shown are full of all kinds of rubbish- which would be best avoided.

ragg

yeah, i dont wanna do that - i just want to know if i can buy what i listed above in shops

corkcomp

post 4447 by rubadub over in fitness forum and columok's post above sums up what I was trying to say or in other words either eat low carb foods like veg and meat or a little of the real thing if your watching carbs

ragg

But I don't care what you think about my diet!! I dont care what you think i should be eating! I eat plenty of meat & plenty of veg.
Actually I don't want your opinion on this unless its to tell me where to buy what is above!

I count carbs Net carbs when not training, this is 3g's of netcarbs. im either at or pretty damn close to single digit bodyfat, so im guessing it's working.

columok

Actually I don't want your opinion on this unless its to tell me where to buy what is above!

I wouldn't antipate a huge rush to furnish you with info after this comment.

The stuff substituting for carbs is likely worse for you than the carbs. If it's an infrequent thing then using a low gluten tortilla won't make a huge difference to you. The low carb alternative could have an insulin effect outside of it's calorific content! (hitting your bodyfat just as much as the carbs)

In Robb Wolf's current podcast a recurring stevia as sweetener questions pops up. His response (para) is that you're better off just using raw cane sugar and considering it a very occasional treat rather than fooling yourself by using an artificial sweetener which you could be tempted to use more often. I think Temple Grandin used a similar argument in my flapjacks thread!

ragg

columok wrote: »

I wouldn't antipate a huge rush to furnish you with info after this comment.

The stuff substituting for carbs is likely worse for you than the carbs. If it's an infrequent thing then using a low gluten tortilla won't make a huge difference to you. The low carb alternative could have an insulin effect outside of it's calorific content! (hitting your bodyfat just as much as the carbs)

In Robb Wolf's current podcast a recurring stevia as sweetener questions pops up. His response (para) is that you're better off just using raw cane sugar and considering it a very occasional treat rather than fooling yourself by using an artificial sweetener which you could be tempted to use more often. I think Temple Grandin used a similar argument in my flapjacks thread!

Appreciate that this isn't the norm but i cycle carbs, meaning i eat loads of carbs if i'm training.
while i appreciate the desire to educate me, i don't want to be educated on anything other then where i can the above. It would appear that noone can answer me, so i will buy them online and not on the way home...

Sapsorrow

davyjose wrote: »

I made flax seed bread yesterday. very low in net carbs.

Any chance of the recipe?

Also what on earth is wrong with stevia? I use it al the time its just dried up plant leaves not a processed sweetner and its really useful, low kcal, not bad for your teeth and doesn't feck with your insulin. I can't see the logic in not using it just because it's not 'real' sugar, it tastes sweet and isn't bad for you as far as I can tell so why not?

corkcomp

Good idea! No point throwing a hissy if people aren't telling you what you want to hear! Carb cycling is spot on so wouldn't it be easier to forget carby foods during low carb periods

columok

Also what on earth is wrong with stevia? I use it al the time its just dried up plant leaves not a processed sweetner and its really useful, low kcal, not bad for your teeth and doesn't feck with your insulin. I can't see the logic in not using it just because it's not 'real' sugar, it tastes sweet and isn't bad for you as far as I can tell so why not?

Many upon many of the most toxic substance known to man are from plant leaves, floral extracts or seeds. Its natural status doesn't mean it is harmless.

I've read a lot recently that sweeteners (natural or synthetic) of all kinds feck with your insulin. While I'm not certain of this I think if you're leaning out its probably best to skip thim. I think the argument for raw cane sugar is that similarily its not awful for your teeth and you don't slip into regarding it as healthy and therefore you continually meter your use of it. With sweeteners however you can fool yourself into thinking they're ok and therefore give yourself free reign to wolf em down.

I'm no expert on insulin spiking etc. but I'm still skeptical that sweeteners are harmless.

Sapsorrow

columok wrote: »

Many upon many of the most toxic substance known to man are from plant leaves, floral extracts or seeds. Its natural status doesn't mean it is harmless.

I've read a lot recently that sweeteners (natural or synthetic) of all kinds feck with your insulin. While I'm not certain of this I think if you're leaning out its probably best to skip thim. I think the argument for raw cane sugar is that similarily its not awful for your teeth and you don't slip into regarding it as healthy and therefore you continually meter your use of it. With sweeteners however you can fool yourself into thinking they're ok and therefore give yourself free reign to wolf em down.

I'm no expert on insulin spiking etc. but I'm still skeptical that sweeteners are harmless.

Oh I see what you mean about the free regin thing alright. I know being a plant doesn't mean it hasn't got the potential for toxicity but I've never managed to find any indication that stevia is in any way dodgy. Its got zero carbs so I have no doubt in my mind that its better than sugar and I can't see the harm to using it regularly if you want to. Its also 30 times sweeter than sugar so you only need to use a tiny amount. I grow it in the garden, I dry the leaves out in a dehydrater and crumble them up into drinks etc. its about as unprocessed as it could possibly be which is a very different story to any other sweetner out there. From what I understand of the chemistry behind it (we did sweetners in college a few years ago), stevia simply mimics sugars on a structural level and so can trigger the perception of 'sweetness' by binding the appropriate receptors on the tongue, otherwise is bears no similarity to sugar in terms of metabolic effects and won't affect insulin at all. I don't think it should be lumped in with the horrible synthetic ones like aspartame or anything is all.

corkcomp

Nothing wrong with stevia, agree that most other commercial sweetners are best avoided though and some have been shown to raise insulin levels in the absence of sugar

ragg

corkcomp wrote: »

Good idea! No point throwing a hissy if people aren't telling you what you want to hear! Carb cycling is spot on so wouldn't it be easier to forget carby foods during low carb periods

God - its like dealing with a robot. Wouldn't it be easier not to reply, especially as you have been asked not too on multiple occasions?

MagicSean

Hi Op. In answer to your question most places have eliminated their low carb stuff. I think Boots still do Atkins bars and stuff. Its in their brochure anyway. There are some UK websites but the shipping costs are high. I don't know about the big shops in NI. They might still do some. Tesco use to do a big range here so they might still do it up there. The only low carb alternative I've found is weight watchers brown bread. Good for a sandwich a day to keep me going if I cant cook. If i'm really stuck I make up a wrap using a wholemeal tortilla. I spend a lot of time looking through the carb and fibre content of this stuff when shopping to pick out the one with lowest net carbs.

ragg

fantastic K_mac, really appreciate it.. I think it can't happen without ordering online. Will checkout the wholemeal stuff a bit more too.

Sapsorrow

Is low carb bread any good? What is it made from?

Dolbert

This is the recipe I use for flax bread, takes about 5 minutes to make

Coffee-cup Flaxseed Bread

Sapsorrow

Dolorous wrote: »

This is the recipe I use for flax bread, takes about 5 minutes to make

Coffee-cup Flaxseed Bread

Thanks! Can you make a proper sandwich out of it?

Dolbert

Yep, it comes out a bit like soda bread! When it's done just tip it out onto a plate and let it stand for a few minutes to let some of the moisture evaporate, then it slices perfectly. Just make sure not to eat too much of it at once, it is very high in fibre :pac:

Sapsorrow

Dolorous wrote: »

Just make sure not to eat too much of it at once, it is very high in fibre :pac:

Lol was thinking that alright! I don't have a microwave but will give it a go in the oven and see how I get on!

EileenG

ragg wrote: »

God - its like dealing with a robot. Wouldn't it be easier not to reply, especially as you have been asked not too on multiple occasions?

There's no need to be rude. You can disagree without being personal or name calling. Everyone has a right to an opinion.

davyjose

I made that bread last night, Dolorous. Incredible - I actually feel guilty after breakfast now though; I just can't get my head around the fact I have had little more than a couple of carbs!

columok

corkcomp wrote:

Nothing wrong with stevia, agree that most other commercial sweetners are best avoided though and some have been shown to raise insulin levels in the absence of sugar

I've just heard anecdotally that sweet tastes can have insuliny effects. As can the anticipation of food. Again not sure how much of an issue it is so will maintain equal quantities of skepticism towards "Stevia is great" and "stevia is worse than sugar" camps!

Flaxseed recipe sounds intriguing! Just have to get the bloody page to load.

corkcomp

columok wrote: »

I've just heard anecdotally that sweet tastes can have insuliny effects. As can the anticipation of food. Again not sure how much of an issue it is so will maintain equal quantities of skepticism towards "Stevia is great" and "stevia is worse than sugar" camps!

Flaxseed recipe sounds intriguing! Just have to get the bloody page to load.

if you can live without using sweetners you are dead right to do so.. some people seem to get on ok using splenda and similar products.. personally I dont bother with them as i find they cause major sugar cravings, more so than if I eat sugar itself.. it is important to differentiate between stevia (a natual plant derrived product) and commercial / artificial sweetners like aspartame

metamorphosis

Doloures - made the bread today. left out the cinnamon as i used linwoods milled flax in replacement of flax meal and the lnwoods had cocoa powder in it too - delicousness in a cup. i want more only for that id be ****ting for ireland!

EileenG

1 egg
1 tbls cocoa powder
2 tbls soy or other fine milled bran
1 tble psyllium husk
1/2 tsp baking powder
Sweetener optional, also vanilla or cinnamon
3 tbls water.

Mix everything to a creamy consistency. Divide into 4-6 muffin molds, bake in a preheated oven for about 12-15 minutes at gas 6 (200C).

metamorphosis

EileenG wrote: »

1 egg
1 tbls cocoa powder
2 tbls soy or other fine milled bran
1 tble psyllium husk
1/2 tsp baking powder
Sweetener optional, also vanilla or cinnamon
3 tbls water.

Mix everything to a creamy consistency. Divide into 4-6 muffin molds, bake in a preheated oven for about 12-15 minutes at gas 6 (200C).

Did this right this second. I had to tweak this as oven in student apartment is from the 70s which means i rely on a microwave and georgre foreman grill to cook.
Got tbls cocoa powder,egg, 2 tbls wheat bran, 1 tbls milled flax, 1/2 tspn baking powder, tsp xylitol and 3 tbls water.

Mixed until creamy and threw in the microwave for a few min on med heat. Came out very well now i must say. Nice, chocolaty and fluffy and going well with my mug of coffee.

Between this, Dolores's flax bread this morning, my porridge brekkie and veg filled lunch, i am already up to over 70gms of fiber. EEK.

EileenG

ULstudent wrote: »

Between this, Dolores's flax bread this morning, my porridge brekkie and veg filled lunch, i am already up to over 70gms of fiber. EEK.

Stay near a toilet, or stay away from me!

Zamboni

Damn I should really come onto this forum more.
Thats two recipes I am so gonna try after hitting the supermarket tomorrow.

metamorphosis

EileenG wrote: »

Stay near a toilet, or stay away from me!

Eileen oh powerful mod - where are you? iv ended up on 120gms fiber today and it's all too much for my stomach to handle. I want to share.

EileenG

ULstudent wrote: »

Eileen oh powerful mod - where are you? iv ended up on 120gms fiber today and it's all too much for my stomach to handle. I want to share.

I think I'm going to take a trip down the country. ASAP!

metamorphosis

Just to let ye know - this morning me and the toilet had a viscous encounter. I feel light as a feather now though.

El_Dangeroso

ULstudent wrote: »

Just to let ye know - this morning me and the toilet had a viscous encounter. I feel light as a feather now though.

Thanks for the update

davyjose

I've made this a few times. Absolutely delicious, and great for sandwiches. Be careful of it sticking when cooking though.

http://lowcarbdiets.about.com/od/snacks/r/flaxcrackers.htm

S.R.F.C.

Dolorous wrote: »

This is the recipe I use for flax bread, takes about 5 minutes to make

Coffee-cup Flaxseed Bread

I made this with 56g ground flax seed by mistake, turned out ok though!? I can see how it will be quick, easy, and tasting great though, cheers Dolorous!