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The Low Carb 
Luxury Newsletter: Volume II / Number 11: June 10, 2001
Issue Date:
June 10, 2001

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In this issue:
  1. Welcome
  2. Lora's Column"It's not just WHAT you eat; it's WHEN"
  3. Guest Column"Get The Rats Out of Your Race!" Part IV
  4. Recipes!"Recipes from Dee"
  5. Stuart's "Rant""The Only Difference was Sugar..."
  6. Letters"Ouch! My head aches..."
A lthough (at least in our area of the country), it was slow getting here,
it seems Summer is finally here. And with a lot more skin showing, aren't you glad you went low-carb?!

No column from Richard this week... he's had to be out of town on business.
It's still a pretty large issue this time, though...  On with the newsletter!

___________________________________
lora's 
column

      "It's not just what you eat; it's when!"

How many of you can relate to this as either your current pattern of eating, or at the very least — the way you ate before low-carbing?

You tend to skimp on food early in the day, then eat huge meals in the evening. You might go right on eating all evening and may even get up at night to raid the refrigerator. And you tend to eat fast — very fast.

Time and again I hear this in letter after letter I receive. It finally occurred to me to look into this as a very clear pattern was emerging through my correspondence with my visitors.

They omit breakfast entirely or they snatch an inadequate breakfast "on the way out the door." Why? They say it's because they don't have time to eat. They get up too late. Or they just aren't hungry in the morning. Or they don't like to eat alone. Or a host of other reasons.

Blood sugar is usually at its lowest when we first get out of bed. Four or more hours without food after rising will almost guarantee that the blood sugar will plunge even farther down. And when you're finally desperate for food, you can bet someone will have a "carby" snack on hand "because it gives quick energy, you know..."

Most overweight individuals will try to get by with little or no lunch (often trying to "starve" themselves believing THIS time they will put an end to their heavy plight.) By late afternoon, hunger pangs, headache, fatigue, and even faintness will win out. Gorging time is here... this is the pattern that brings on "night-eating syndrome".

So, how much does this have to do with the current state of America's overweight dilemma? Look at it from an evolutionary standpoint. From the beginnings of recorded history, mankind ate when they were hungry or when there happened to be food available. And nowhere in history is there any law which says that human beings should eat only three times a day — or two — or even one.

Doesn't it seem reasonable that early man (hunting or gathering food) ate whenever he found something edible? In this regard, here are a few findings reported in various medical journals:

From The American Journal of Clinical Nutrition: "...evidence from a Czechoslovakian study that boys and girls in boarding schools gained weight when they ate three meals a day; yet did NOT gain weight when they ate the same food in five smaller meals each day."

From the National Institute of Arthritis and Metabolic Diseases: A study showed that animals eating only once or twice a day had more susceptibility to diabetes, high cholesterol levels, and obesity, than animals that nibbled all day long.

From the University of Virginia Medical School: A report showed that rats which were "trained" to eat within a two-hour period consumed more food in that time than fellow rats which were permitted to eat all day long — nibble that is. Dr. William Parson who conducted the study said that about 60% of all obese people eat only one big meal a day, perhaps skipping breakfast, skimping on lunch and fasting between meals. He has found, he says, that periods of "starvation" have been shown to alter the chemical content of fatty tissue. The rats which ate only during the two-hour allotted time all became overweight. Those which nibbled all day did not.

If you are counting carbs — and we assume you are — then the object lesson here is that you can lose more efficiently, and perhaps stop or avoid stalls and backsliding if you remember it's not just what you eat, but when. The goal is to spread your eating out over the day — eat no more than you've already been eating at two or three meals, but have them over the course of the day, winding down to very little late in the evening. And if you do still feel peckish before bedtime, make sure whatever you have is as close to zero carb as possible. A piece of cheese, a slice of ham, a hard-boiled egg...

I once saw a weight loss physician on television remark that he'd never seen an exceptionally obese person that did not eat fast. Since that time, I've taken note myself (and you can too — in restaurants, food courts, or at parties.) You'll see the larger people eat with great dispatch. The thinner of the groups tend toward just the opposite. They linger over their food and nibble.

The blessing here is that low-carb lends itself to longer eating times. Low carb foods just naturally need more chewing. Nobody has to spend much time chewing a piece of cake, a Twinkie, or a slice of Wonder bread. All the fiber has been removed from these "foods" and they have an unnatural tendency to "melt" in your mouth — leaving you little reason to spend time chewing. It's amazing how fast these things can be wolfed down. It's a lot harder to quickly eat a strip steak. Meat, fish, poultry, cheese, vegetables — these must be chewed. So enjoy them that much more. Learn to linger. Learn to nibble. And break yourself away from the need to eat full hefty meals. If you can relate to this, and try this for yourself, we want to hear from you. Let us know your experiences with switching to more frequent, smaller meals.


       Lora
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Guest 
Column

                                      Get The Rats Out of Your Race! ©
                                                  Clothes and Your Closet

Get The Rats Out of Your Race By Alice Fulton-Osborne

The bottom line: we want to fill our lives and homes with quality rather than quantity, and create an atmosphere conducive to eating appropriately...one that encourages, supports, and fosters our new way of living...

And one of the best ways to do just that is to get the rats out of our race. The rat always discussed in this column is the clutter/junk rat, and as promised in the last newsletter, today's topic is the most efficient approach to dealing with clutter and junk... streamlining. Today's topic: How to streamline your clothes... the criteria for keeping or tossing.

Here we are in the closet. And what's the goal? To create a space that serves you each time you go there. You should be able to find what you need or want quickly and easily, and what you do find should look good on you and help you feel great about yourself. You're going to touch each and every item and ask yourself "Do I still like this?" (Never mind how much it cost.) "Do I still use this?" (Never mind who gave it to you.) "Do I still need this?" (Yah, you'll need another some day... but meanwhile give it to the person who needs it TODAY.) "Do I still want this?" (This is where you must watch out for over-sentimentalizing. My co-author, Pauline, was still wearing the gingham checked granny dress she wore when she was dating her husband, twenty years ago. It was sadly out-of-style, and gave her a frumpy dated look. She was talked out of keeping it and has never missed it. If you're bogged down in sentiment, maybe you could bring in a brave and trusted friend who would offer an unbiased opinion on our clothes. Pauline and I both needed this outside perspective and the process was sped up.) And finally ask, "Do I even have room for this?" (Forget about the day when you add-on... deal with TODAY.)

There is a clothing checklist we use to help this process along:
  • Collars, cuffs, hems: Ragged, frayed, worn?
  • Underarms: Stained or worn?
  • Elbows and pants seat: Worn and thin?
  • Skirt seat: Sprung? (Baggy, out-of-shape.)
  • Zippers: Still working?
  • Buttons: Missing? (If so, do you have a matching replacement, and will you truly replace it?)
  • Fabric condition: Faded? Stretched out of shape? Stained?
If any of the above get checked, we recommend tossing the item. It's better to have a few really super pieces that we look terrific in, than a whole bunch of stuff we look so-so or awful in. You'll be tempted to hang on to some things for the day when you're down to your ideal weight. OK... but be careful or you'll keep too much. And if you DO keep smaller clothes, store them in a box with a lid (or cedar chest), some other place, until the day comes that they fit. The only things allowed in your closet at this time are lovely things you can wear now. One last thought though: Getting rid of our clothes from the past is in a way symbolic of commitment to move on... to change... to be and live differently. So maybe you ought to get rid of them and allow yourself a truly new start when you're the weight you want to be. Food for thought (pardon the pun).

This process usually starts with everything on the closet rod, then you move to the closet floor and deal with shoes. Study each pair to see if they're still in style (different from fad), need repairs, fit well, look great, and of course... if you still like, use, need, want, or have room for them. After the floor you deal with everything on the shelf, asking the same keeper questions. I keep a pretty little basket with spare buttons (the extras that come in tiny zip-lock bags on a new blouse or shirt), black, navy, and white thread, needle, and small scissors on the shelf. I also put my folded sweaters on the shelf (I don't like hanging sweaters or knits as they tend to sag and stretch).

I have small decorator hooks on the end closet wall for my belts and purses. I also separate my spring/summer clothes from my fall/winter clothes and rotate according to seasons. The clothes not currently in season can be kept in a cedar chest, large trunk, garment boxes, or hung in a spare closet. Even if yours is a large walk-in closet, it will serve you better if there are only in-season clothes in it. It will look nicer, also.

Closets should look pretty and smell nice. Thus I use pretty scented shelf paper where appropriate, hang my clothes on satin padded hangers (husband's on hardwood hangers) and keep potpourri in a lovely bowl on the shelf. If this seems extravagant or out-of-reach right now, consider at least banning all wire hangers and going the plastic tubular route (in one or two coordinated colors only, for a visually pleasing look).

Closets tend to house a lot of stuff that should really be kept someplace else. To avoid the chucking and stuffing pattern, live by the rule that the closet is for clothes and clothes-related items only. No golf clubs, tennis rackets, ski poles, soccer balls, shot guns, luggage (sure it holds clothes, but there's a better place for it), Christmas ornaments, etc. etc. allowed. Not even extra bedding. Bed linens and spare blankets can be folded in half and placed between the box spring and mattress. Even electric blankets can be stored this way, complete with controls. No one will know the difference, they are easily accessed, and precious closet space is free for clothes-related things. Again, your goal: Closets should look and smell nice and truly serve you. Each time you open your closet door, your heart should skip a beat and your reaction should be "Oh! I LOVE this!"

If you still have questions or struggles with your closets, you might consult our book It's Here...Somewhere (Alice Fulton and Pauline Hatch), or e-mail me at alice.Osborne@gecapital.com. Next time: Ideas on dealing with laundry, and when we meet again, may there be fewer rats in your race!©

       Alice Fulton-Osborne
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recipes

Recipes from Dee

This week we received some terrific recipes from one of our readers who would like to share these with you. These are from Dee in Cincinnati and we think these show her creativity! They're really simple too. Thanks, Dee.

Spicy Vegetable/Muffin Pizzas

  • 6 slices Irene's Spicy Vegetable
  • 3/4 cup Newman's Own Sockarooni Pasta Sauce
  • 30 pepperoni slices
  • 1/2 cup mozarella cheese
Preheat oven to 400°F.

Flatten bread slices slightly with a rolling pin and spread 2 Tablespoons sauce over each slice of bread. Place 5 slices pepperoni on each slice of bread, and sprinkle cheese evenly over all slices.

Bake for 12 minutes or until cheese is melted and bubbly on top.

Each slice comes to 6.5 grams carbs (after fiber)

2 slices and a small salad make a very nice lunch! You can play with the ingredients, but be sure to count the carbs!




Homemade Low-Carb Lemon Curd

  • 2 large eggs
  • 6 Tablespoons Splenda
  • 1 Tablespoon NotSugar
  • 6 Tablespoons lemon juice (preferably fresh)
  • 1/4 cup unsalted butter, cut into small pieces
  • 1/4 teaspoon Boyajian Lemon Oil

In top of double boiler, whisk eggs, Splenda and NotSugar to blend. Add lemon juice, butter and Boyajian Lemon Oil. Set pan over simmering water (pan should not touch water). Whisk until mixture thickens to a pudding consistency, about 4 minutes. Remove from over water and cool. Press plastic wrap directly over surface of curd; refrigerate until well chilled.

Serve with fresh berries, or with cheesecake. ;)

About 1 carb per Tablespoon serving. You can cut the carbs to a trace by using liquid Splenda instead. Adjust sweetener as to your own taste and adjust carbs also as necessary.



Dee's Crockpot Thai Pork

  • 1 2-3 lb pork roast
  • salt and pepper
  • Splenda (see note below)
  • 1/4 cup soy sauce
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup lemon juice
  • 1 Tablespoon ground ginger
  • 1/2 cup natural (no sugar added) crunchy peanut butter

Place pork roast in crockpot and sprinkle with salt and pepper. In a bowl, combine Splenda, soy sauce, pepper, lemon juice and ginger. Stir until well combined. Pour over pork.

Cover crockpot and cook on low 9-10 hours (or on low for 5 hours and high for 2 hours). Remove pork and skim excess fat from the liquid.

Turn to high (if you haven't already done so) and add peanut butter, stir. Cover and cook on HIGH for 5-10 minutes. Slice pork roast (or if you have one that will shred easily, do so) and serve with peanut sauce.

Serves 8 (serving size: 2 slices pork roast & 4 Tablespoon sauce divided between the two slices.)

SPLENDA NOTE:
If using Tablets (crushed): 12 Tablets
If using Granular: 1/4 cup
If using liquid: 1 teaspoon

Carb count per serving:
3 grams per serving if using granular Splenda.
2 grams per serving if using tablet Splenda.
1 gram per serving if using liquid Splenda.

Dee tells us there will be plenty left over. The next day, she often has it in a low-carb tortilla, or tops it with some cabbage and left over asparagus.


___________________________________





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Stuart's 
Rant

"The Only Difference was Sugar..."

In doing a little research through my public library (yes, even after the internet, these still exist!) I happened upon a report from 1967 described as "a very crude experiment" that was far too good — far too impacting in its scope to pass up sharing this with all of you!

What they describe as "a very crude experiment" was performed in 1967 by two doctors and two dentists at the University of Alabama Medical Center and reported in the Alabama Journal of Medical Sciences, July 1967.

Dr. E. Cheraskin and three associates conducted an experiment in weight loss or gain, using 121 dental students as subjects.

They weighed each one on Monday, then divided them into five groups. The first group was given 50 grams of sucrose in solution twice daily under supervision, to be sure that it was taken. Fifty grams of sucrose is about a quarter cup of sugar — plain white table sugar. The second group received no changes to their diet.. The third group had, every day, 75 grams of glucose (another kind of sugar) in a drink. The fourth group received three times daily, a drink containing no calories whatsoever (a placebo) but which looked exactly like the drink given to group #3. The fifth group of students were told to eliminate from their meals all foods containing refined carbohydrates. This means everything that has white sugar, white flour, or processed cereals in it. At the end of the week, all students were once again weighed by someone who had no knowledge of which students had been eating what kinds of diets during the week.

In the space of one week, half of the students who were getting the sugar gained weight. The average weight gain was one-half pound. In the third group (glucose group) MORE THAN HALF of the students gained weight — eight-tenths of a pound on average. Of the students who eliminated all refined carbohydrates from their meals, 63% LOST weight — an average of 1.2 pounds. In one week!

The authors go on to say what this would mean in the course of a month... the students adding just that 1/4-cup of plain sugar to their meals could be expected to gain two pounds each month. By the end of a year, they'd gain about 24 pounds! (And please note that they made no other change to their eating habits.) They ate the same amount of meat, eggs, milk, potatoes, and everything else — but they added just 1/4 cup of sugar!!

Now if you realize that here we are in 2001 — 34 years later — and food companies have easily managed to add at least an extra 1/4 cup of sugar to the amounts of processed foods we eat in a day (more for most), you can see why the obesity rate has jumped.

On the other hand, by skipping all refined carbohydrates, and making no other change in their diet, these experiments show a person might expect to lose as much as 4.8 pounds a month, or more than 57 pounds in the course of a year. Now, we realize that a water weight loss occurs in the first week of a low-carb diet and that this could account for some of the loss of these students, but keep two things in mind —
  • First, if only half of the weight loss was fat, then we still see a very substantial loss — especially over the long run.
  • Second, keep in mind that no one counted calories or carbs in this experiment. No one followed the students around to make sure they kept strictly to the letter of the law in keeping out the refined carbs. And most important, no one was asked to give up foods such as potatoes, beans, carrots, or any kind of fruit. So reduction was not even achieved by cutting down on all high carbohydrate foods — just the most highly refined ones.
Try looking through studies done on the effects of sugars and carbs on our diets and you'll find they were plentiful and just gaining recognition through the 60's and early 70's when they suddenly stopped. Suddenly, despite amazing results in initial studies, they were all decried as quackery and nutritional nonsense. These studies were replaced by those done by "nutritional organizations" funded by the processed foods industries.

If you want to find good research on aspects of sugars and carbohydrates, you need look no further than history.

___________________________________


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letters

"Ouch! My head aches..."

Dear Lora,
I started low-carbing just this week and from the second day on, I have had terrible headaches. I am wondering if this is normal, or if I am having a bad reaction to the diet? A friend at work told me the brain needs sugar and I could expect more of this and was probably doing myself damage. Is this true? I'm sure it doesn't happen to everyone or there would be no one that low-carbs! (Who could stand this pain?!) But I really need to know if this is normal. I am thinking of quitting the diet and just found your site.

Thanks,

Joline

Dear Joline —

Actually what you are experiencing happens to about 60% of new low-carbers. It's a withdrawal from sugar (yes, sugar acts as a drug and there IS a withdrawal.) Many get headaches for the first few days and some have problems for up to 10 days. It all depends on how much sugar you routinely took in beforehand (and remember, your body sees white flour and other highly refined carbs as sugars.)

Take a mild analgesic like aspirin but keep them to a minimum if you can. Warm baths help too. And here's a really interesting piece of research that I have found ACTUALLY works:

Research conducted at Washington State University and published in the journal Horttechology (yes, this is the correct spelling) suggests that people in rooms with a lot of greenery can tolerate more physical pain that those in surroundings without any plants. 200 people were tested for how long they could keep their hands submerged in ice water. The findings reinforce previous studies that found that people work more efficiently when they can see houseplants, and patients recover more quickly from surgery and use fewer drugs when they are in a room with a green view.

So surround yourself with greenery, get plenty of sleep, fresh air, and sunshine, and stick with that low-carb diet. You'll soon be feeling better than you have in years!

                             

Thanks for all your letters, everyone! I get hundreds of letters each week and try to answer as many as I can.

___________________________________

Thanks for reading! Keep your suggestions and questions coming in — we always want to hear from you! Remember, we can't address every request and query, but the ones we hear about the most or offer the greater potential to help others will surely make their way here.

       Lora

Contents Copyright (c) 2001 Low Carb Luxury. All rights reserved. http://www.lowcarbluxury.com  E-mail: newsdesk@lowcarbluxury.com. Please do not reprint or republish this newsletter elsewhere. You may share the link with low-carb friends, but we encourage you to have them sign up for their own free subscription.



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