Interesting group...

Hawaii Low Carb and no one from HI answering?

Karlene, I too lived in Sac. We lived in the Del Paso area until Nov
13, 2002 then my husband's company moved us here to the middle of
nowhere Missouri. But just like always, it's that time to them to
transfer again and it's either Portland, OR  or Honolulu, HI and the
latter looks like where we'll probably end up living near the ocean.

Birdy...
>
>There is 1 message in this issue.
>
>Topics in this digest:
>
>       1. Re: Hello
>            From: Karlene <pkchong@...>
>
>
>________________________________________________________________________
>________________________________________________________________________
>
>Message: 1
>    Date: Thu, 14 Apr 2005 16:23:21 -0700
>    From: Karlene <pkchong@...>
>Subject: Re: Hello
>
>Good for you, Terra!  We live in the Sacramento area.  I wonder how many
>people on this list are still low carbing?
>
>Karlene
>
>Terranova0@... wrote:
>
>>  Hi Welcome!
>>
>>  Unfortunately this list is essentially dead.  =(
>>
>>  But maybe we could get it going again?  lol
>>
>>  I live in San Francisco.  I am on Atkins.  I restarted in Jan of 2005.
>>  So far I've lost 44 lbs. My hubby is down 48 lbs.
>>
>>  *cheers*
>>  Terra
>>
>  > http://journals.aol.com/terranova0/MyLowCarbJourney/
>

Hi Welcome!

 

Unfortunately this list is essentially dead.  =( 

 

But maybe we could get it going again?  lol 

 

I live in San Francisco.  I am on Atkins.  I restarted in Jan of 2005. So far I've lost 44 lbs. My hubby is down 48 lbs.  

 

*cheers*

Terra

 

http://journals.aol.com/terranova0/MyLowCarbJourney/

Hi Welcome!

 

Unfortunately this list is essentially dead.  =( 

 

But maybe we could get it going again?  lol 

 

I live in San Francisco.  I am on Atkins.  I restarted in Jan of 2005. So far I've lost 44 lbs. My hubby is down 48 lbs.  

 

*cheers*

Terra

 

http://journals.aol.com/terranova0/MyLowCarbJourney/

I just found your group...

I'm a low-carber and have been so LONG before the craze. I'm a
diabetic so I follow Dr. Richard K Bernstein's "Diabetes Solution" a
great plan if you are a diabetic.

I currently live in Springfield, Missouri but my husband is being
transferred to Honolulu sometime this up coming fall or winter. He
works for UPS (United Parcel Service) so they tend to drag their feet
on finalizing transfer move dates.

I look forward to hearing from all the list members and exchange ideas
and recipes too.

Sincerely,

Birdy...

I never thought gourmet food could be low carb and still taste like this stuff
does. I have
discriminating taste buds and I think it's the same for all of us with a low
carb lifestyle. If
I'm going to have a low carb lifestyle, I'm going to have a low carb gourmet
lifestyle with
affordable Gourmet food! A couple of weeks ago, I tried this low carb food which
is a
gourmet food and tastes unreal! It's Mike's Lifestyle Gourmet and after tasting
it myself, I
really couldn't believe it.

They have ten meals and counting, even desserts and breakfasts! I've tried the
Roasted
Creole Salmon, it's flaky and it melted in my mouth. The Braised Beef Short
Ribs, my
favorite, was the first one I tried, it was tender and boneless. If it was on
the bone it would
fall right off. The Grilled Chicken Breast was juicy and tender, not dry at all.
The Chicken
Marsala speaks for itself.

How does he do it, well I was told he has over 500 gourmet chefs in Beverly
Hills with a
kitchen thousands of square feet large. Unlike Atkins, which only has entrees
available,
Mike's Lifestyle Gourmet is a meal in itself. I gobble up all of the vegetables
and the green
beens are fresh and crispy, whether out of the microwave or the oven. You might
even find
a clove of garlic in the tasty spinach. Oh, about the desserts, so far, there is
two types of
cheesecake (creamy classic and chocolate chip).

This stuff is totally great and the average calories in a meal is 250. I've got
to give you
their website:www.lowcarbgourmet.com/?id=12241 -Check it out. Lifestyle Gourmet
was
just featured on Good Morning America, when they covered the National Food Show.
There
were about 1000 booths and only 12 food items were covered. They gave Mike's
product
about a minute of coverage. How about that.

I was on a diet where I needed to eat about 4-5 times a day. When I heard about
this, I was
thrilled. It is so easy to eat all my meals now and I'm also finally losing
weight (I got to go
buy another couple of belts!).

If I'm going to have a low carb lifestyle, I'm going to have a low carb gourmet
lifestyle with
affordable Gourmet food!

Later all,

JohnT

Welcome Terra!

Actually this list is pretty dead.  I don't think I've gotten anything
but your post for months.  I'm Karlene.  I'm also 45, soon to be 46.  I
am currently living in N. California.  What plan are you following, if
any?  I am doing Somersize, more or less.  I had extreme success with it
the first time around (nearly 60 lb loss in 4 months).  Then I got
pregnant again.  Soon after I had my second son, my Dr. put me on a beta
blocker and it slowed my metabolism so much I had to low carb just to
maintain my current weight.  Happy to say that I am now off the beta
blocker and the weight is coming off again.  If you want to email me
directly, please do.  Are you signed up for any other groups?  Good Luck
in your Journey!  I look forward to hearing that you are on that plane
to the islands!!!

Karlene
mailto:pkchong@...

Barbara Anne wrote:

>
>Hi I just joined this group. Are folks still active here?
>
>I hope so!
>
>My blog tells a bit about  me and my diet history:
>http://journals.aol.com/terranova0/MyLowCarbJourney/
>
>
>I look forward to meeting everyone!
>
>Terra
>
>
>

Hi I just joined this group. Are folks still active here?

I hope so!

My blog tells a bit about  me and my diet history:
http://journals.aol.com/terranova0/MyLowCarbJourney/


I look forward to meeting everyone!

Terra

It¡¯s been awhile since the new food pyramid was published in
Newsweek but it¡¯s totally different than the old one.  The old one
put
processed and high glycemic carbs like pasta and white bread and
cereal on
the bottom but the new one has revised it to be on top.  As you know
the
bottom is what you eat the most of and the top is what you¡¯re
supposed to
eat the least of.

Anyways, the new pyramid advised 2-3 servings of fruit, 3-5 servings
of
whole wheat, good carbs like brown rice, and lots of veggies... Also
it
separates red meat with chicken and fish and eggs.  The worst things
to eat
are butter, processed carbs, simple sugars, and red meat.  You gotta
check
it out.  This link shows the new food pyramid compared with the old
http://www.hsph.harvard.edu/nutritionsource/pyramids.html.  Some
good sites
to find out about good carbs vs bad carbs and how to revise your
diet are
http://info.savvyfaire.com and www.glycemicindex.com.  There's some
good rec
ipes on http://info.savvyfaire.com

Hi!  My name is Karlene.  I was Somersizing last year and dropped
about 65lbs in 5 months.  I got off for about 4 months and gained
back about 15.  I'm back on now, but it's slow going ever since my dr
put me on a Beta Blocker (lowers your metabolism)  My daughter and
husband have joined me on this go-around.

What I want to know is if there are any places in Oahu that have food
catering to low carbers that I would not want to miss (mostly local
kine stuff).  We are planning a big trip back in October for a family
reunion (both of us are from Hawaii).  Although I probably won't stay
totally "legal", it would be nice to try and stay on the wagon at
least some of the time.

Any recommendations?

Aloha All --

The person who has posted the follwing spam mail has been removed
from the group as well as their posting.  Spamming the group will
not be tolerated.  Our computer advisors have cautioned us or anyone
to NOT contact them to "remove" yourself from a spammer's list as it
will only cause you to have more spam.

Mahalo,
Lani
Hawaii Low Carb

(links removed)
>funny what gems you find looking through your spambox, this site
has very cheap meds, all kinds, check it out

http://pillzapioy.XXXXXXX.XXX

Aloha All --

The person who has posted the follwing spam mail has been removed
from the group as well as their posting.  Spamming the group will
not be tolerated.  Our computer advisors have cautioned us or anyone
to NOT contact them to "remove" yourself from a spammer's list as it
will only cause you to have more spam.

Mahalo,
Lani
Hawaii Low Carb


(Links have been removed)
>I was really far into debt.
>Like Most I was in Financial dispair.
>I could not seem to get ahead no matter how hard I tried.
>Untill I found this place.
>http://saverlook.XXXXXX.XXXX
>If you are in debt they can help you out.
>Check them out today I did.
>This email was sent because you joined our group.
>If you do not wish to recieve any emails, unsubscribe.
>by sending a mail here Hawaii_Low_Carb-unsubscribe@yahoogroups.com
>Any information reguarding Remove Information can be sent to.
>Rua da XXXXXXX,
>4347, XXXXXXXXXXX
>Maputo, Mozambique
>Thank You

Instant konjac glucomannan pasta recipes:
1 lb Konjac glucomannan pasta
6 oz Marinated artichoke hearts
1/4 lb Mushrooms, sliced
1 c Halved cherry tomatoes
1 c Med pitted ripe olives
1 tb Parsley
1/2 ts Dry basil

Drain and rinse konjac pasta with cold water and drain again. Turn
into a large bowl. Add artichokes and their liquid, mushrooms, cherry
tomatoes, olives, parsley and basil; toss gently. Cover and refrig
for at least 4 hours. Before serving, season with salt and pepper to
taste.
Serving Size : 6

http://www.konjacfoods.com/recipe/006.htm

Beneficial Effects of High Dietary Fiber Intake in Patients with Type
2 Diabetes Mellitus
"A high intake of dietary fiber, particularly of the soluble type,
above the level recommended by the ADA, improves glycemic control,
decreases hyperinsulinemia, and lowers plasma lipid concentrations in
patients with type 2 diabetes"
.....The New England Journal of Medicine Volume 342:1392-1398 May 11,
2000

Dietary fiber and type 2 diabetes
"Water-soluble fiber appears to have a greater potential to reduce
postprandial blood glucose, insulin, and serum lipid levels than
insoluble fiber. Viscosity of the dietary fiber is important; the
greater the viscosity, the greater the effect. "
...Clin Excell Nurse Pract. 2000 Sep;4(5):272-6.

Glucomannan is nature's most viscous soluble fiber, with the
highest water holding capacity, and largest molecular weight among
any dietary fiber.
Konjac glucomannan instant pasta was made by nature soluble fiber -
glucomannan and water, have zero net carb, none calories, is very low
glycemic nature food, which contain about 96% water and 4% soluble
fiber.

Soluble fiber and health
1. Acts like a sponge, absorbing fluid as it moves through system.
This results in softer, bigger stools (fewer hemorrhoids).
2. Slows release of sugar to the bloodstream (hypoglycemia,
diabetes).
3. Prevents hunger by filling the stomach and regulating blood
sugar.
4. Lowers cholesterol *** gel captures bile acids and cholesterol
in diet. If bile acids are not reabsorbed, body has to use
cholesterol in the blood to make more. 8-10 grams a day are
necessary to lower cholesterol.
5. Helps with weight loss (regulates blood sugar, makes you feel
full).
6. Fiber foods cause you to excrete more calories

How are you feeling today?
I'm walking with my new diet handbag.

How's yours?
If you say like this "my handbag is not good", please use this my
diet handbag.
It's very fashionable, practical and sensitive.

If you want to know about this diet handbag, please visit this web
site.
I hope this information will be good.
Thanks.

- - - - - - - - - - - - -
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- - - - - - - - - - - - -
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Aloha Everyone,

I'm new here and also to Atkins. Just wanted to say hi

Rene

--- In Hawaii_Low_Carb@yahoogroups.com, "suzy_kahala"
<suzy_kahala@y...> wrote:
> --- In Hawaii_Low_Carb@y..., "cathy_kauai" <cathy_kauai@y...> wrote:
> > I'm getting tired of cottage cheese for breakfast.  Got any new
> ideas?
>
> Cathy,
>
> Me too.  Eggs can get tiring also.  I heard there are some low-carb
> pancake mixes, and low-carb breads for toast. Does anyone know how
> there are? I sometimes just have a whey shake if I'm in a rush.

Hi, This is about my 5th time starting the Atkins diet. This time I
am commited. I was also looking for some new recipes that I would be
able to get my whole family to eat. On ebay I found a person who
sells a disc with 1000 low carb recipes. I just got it and it has
BREAD!!! and muffins and pancakes. What I have tried I have really
liked. I won't say loved because I loved white bread, but this is
good too. The way I found it was by putting atkins diet into the
search.
I hope this helps.
Becky

Aloha! I'm Gina and I discovered this group in my search for support
in my efforts to
successfully live a low-carb lifestyle. With plate lunches, potlucks,
etc, it has been
difficult. I started Atkins on June 19 this year and did lose 5 lbs.
I have a low thyroid
function and am not actively exercising. Hope you guys can provide
some
motivation and support and I hope to do the same for you!

Hi Happy in the Now!!

Welcome to the group, I just joined today :)

Good for you for loosing 80 lbs!! Wow girl!! Thats great!!

How much more are you looking to loose??

If you really are serious about dropping some more lbs. then don't
cheat, and cut back on all carbs. Including fruit.

That is a pretty general statement, since there are so many
different products that contain carbs these days. It's important to
read labels.

The easiest way to know how many carbs are present in what you're
eating is to go to www.atkinscenter.com & check out his Carb
Counter. I take it with me everywhere I go!!

So, for now, you should limit your carbs to under 30 a day. I keep
mine under 20, since I am very strict. But it's real easy. I just
eat mostly protein & veggies...

Email me if u have any questions!!

Hope this helps, :)

xoxo Riley
--- In Hawaii_Low_Carb@yahoogroups.com, "happy_in_the_now"
<happy_in_the_now@y...> wrote:
> Hey everyone....I am a low carb follower for about 3 years now.  I
> have lost 80 pounds.  I am proud to say that I have been able to
keep
> it off but I can't seem to loose anymore.  I haven't lost anything
in
> a year now.  I have more that I want to take off.  So I am hoping
to
> get together with you guys and maybe get pumped up again to get
> serious and take the rest off.  I tend to cheat alot now whereas I
> never did when I did the actually losing.  Any words of advice
will
> be appreciated.

Hey everyone....I am a low carb follower for about 3 years now.  I
have lost 80 pounds.  I am proud to say that I have been able to keep
it off but I can't seem to loose anymore.  I haven't lost anything in
a year now.  I have more that I want to take off.  So I am hoping to
get together with you guys and maybe get pumped up again to get
serious and take the rest off.  I tend to cheat alot now whereas I
never did when I did the actually losing.  Any words of advice will
be appreciated.

Hi everyone:

I just joined the group and want to let you know that I've found
excellent recipes and a huge variety over the net, the site I like
the most is Lore's Lowcarb recipes.

Have just started a low carb diet and am interested in getting tips
from people. Am not big on exercise but realize that i must do it one
way or another lol.  Any tips will be greatly appreciated.

Annie

Fellow low-carbers, here's an article from the NY Times that I found
interesting.
Lani
Hawaii Low Carb


A Dieter's Dilemma

August 25, 2002
By JASON EPSTEIN






In August and September, as the blueberry crop advances
northward across Long Island on its way to Canada, I like
to bake a blueberry pie, to which I add an entire lemon,
including the peel, coarsely chopped. By the time the pie
is baked, the peel and its pith caramelize and give the
berries a surprising tang. A tablespoon or two of arrowroot
doesn't quite absorb all the lemon juice, but I prefer my
blueberry pie a little runny, not glutinous and stiff with
cornstarch like pies from the bakery. I enjoy the way a
scoop of vanilla ice cream melts into the warm juice.

During blueberry season, I usually make a dozen or so of
these pies, their top crusts lightly browned with egg wash
and accented with little rivers of purple syrup. But this
year I'm not making any. And when they ripen, I'm not
cutting up plump Golden Delicious or crunchy Mutsu apples
from the Milk Pail in Water Mill on Long Island and laying
the thick slices out neatly in circles in caramelized sugar
and butter on the tarte Tatin pan that I bought from Fred
Bridge in the 1960's. Nor will I be topping the apples with
a thin sheet of buttery pie dough and sliding the tarte in
the oven for 50 minutes at 360 degrees, to keep the apples
from sticking to the pan the way they would at a higher
temperature. And I won't be adding a tablespoon of flour to
thicken the syrupy apple juice, because a tarte Tatin,
unlike a blueberry pie, should not be runny at all.

Never again will I make the buttery muffins that I used to
bake on Sunday mornings. I am also giving up ketchup, which
is mainly corn syrup flavored with tomato and vinegar.
Moreover, I'm going to think twice before I buy another
Walla Walla onion, laden with sugary carbohydrates, or the
wonderful rolls from Amy's Bread. That probably means no
more hamburgers either and, for that matter, no more onion
marmalade, the perfect accompaniment to magret de canard
(the breasts of moulard ducks, the kind raised for foie
gras), sautéed until warm and pink inside, then sliced and
fanned out on the plate accompanied by the marmalade, a
silky reduction of a half-dozen large, sweet onions -- a
critical mass of carbohydrate waiting to turn itself into
body fat.

According to Dr. Robert Atkins, 60 percent of the American
population is perilously plump, an endangered group from
whose condition I have been withdrawing for the past month
at the rate of a pound every other day. I am especially
wary of pecan pie, of which a single triangular slice
contains three times the daily amount of carbohydrate
permitted during the two-week initiation phase -- Atkins
calls it the Induction Phase -- of his diet. This is the
phase I have recently completed, having lost 10 pounds. I
am now well into the Ongoing Weight Loss (O.W.L.) phase,
with the permission of my wise friend and physician Stanley
Mirsky, who for years has been urging me to avoid
carbohydrates. But it was to the evangelical pitchman Dr.
Atkins, not the stately Dr. Mirsky, that I finally
succumbed, goaded by my son, Jacob, who, though not at all
plump, lost 27 pounds and reduced his cholesterol in two
months on Atkins.

The physiological case against excessive carbohydrates,
reported in this magazine seven weeks ago, is fairly
straightforward and by now well known. The low-carbohydrate
diet, touted originally by Atkins and adopted successfully
by millions of his followers, contradicts the widely
accepted theory, introduced in the 1980's and later
promoted by the Department of Agriculture's Food Guide
Pyramid, that carbohydrates should be the basis of the
American diet. Most researchers now agree that
carbohydrates, especially refined ones like sugar and other
vegetable-based sweeteners, white flour and rice, are
quickly absorbed as energy by the body, while carbohydrates
in excess of the body's immediate needs are stored as fat
for future use. A secondary effect of this quick absorption
is renewed hunger soon after a high-carbohydrate meal, for
example after a Chinatown dinner of noodles, rice, wonton
wrappers, egg-roll skins, syrupy ribs and cornstarch
thickeners.

A low-carbohydrate diet, on the other hand, not only forces
the body to seek energy by consuming its own stored fat but
also suppresses appetite, since dietary fat and protein
take longer to digest and enter the bloodstream than
carbohydrates. Moreover, the body expends more energy
burning fat than burning carbohydrates, yielding what
Atkins calls ''a metabolic advantage.'' These phenomena
explain the quick weight loss, especially during the
Induction Phase, which allows only 20 grams of
carbohydrates per day, about half the amount in a single
bagel.

Even in its rigorous two-week Induction Phase, however,
Atkins provides a rich larder of bacon and eggs, steak,
lamb, pork and poultry, fish, including most shellfish,
cheese, butter, cream (but not whole milk) and green
vegetables except leeks, onions, peas and artichokes. Gin,
vodka, whiskey and other spirits, according to Atkins,
become ''acceptable,'' as does wine. Excluded forever are
pasta, pizza, pastries and so on. No more sushi, congee,
cookies, cereals, bagels, croissants, pancakes or waffles;
no potatoes or corn, though one or two chips with guacamole
is allowed. Above all, no more pretzels, which deliver five
times as many carbs as potato chips. Orange juice, alas, is
also out. But pecans, almonds and macadamia nuts are in.

Despite these restrictions, you can make a splendid
breakfast of eggs scrambled through a strainer and cooked
gently in a Teflon pan over simmering water, accompanied by
warm prosciutto or its Austrian cousin, speck, with a few
spears of asparagus, or a lunch of lobster, shrimp or
chicken salad with homemade mayonnaise. (My favorite,
Hellmann's, contains sugar.) For dinner you can have a
pan-roasted rib-eye steak or striped bass with braised
fennel or grilled trevisano radicchio. Most cheeses are
acceptable, including blue, cheddar, cottage, cream and
mozzarella. Tomatoes are iffy, but Atkins includes a recipe
for fried green tomatoes using a noncarbohydrate bake mix.
He may be an evangelist, but in his recipes he is not
inflexible.

For the moment, at least, I seem to have successfully
reversed my compulsions. Not only am I no longer addicted
to croissants, hash-brown potatoes, blueberry pies and
lobster salad stuffed into hot-dog rolls, but I am also
slightly repelled by them. For moderately resourceful
cooks, a low-carbohydrate diet offers abundant opportunity,
and many of the recipes in ''Dr. Atkins's New Diet
Revolution'' are worth considering. Nevertheless, I include
my recipe for blueberry pie. Perhaps one day, when I am
beyond Atkins's O.W.L. phase and into Maintenance, I'll
make it again.

Blueberry Pie

For the pastry:
4 cups all-purpose flour
6 ounces unsalted butter, diced

1 tablespoon sugar
Pinch salt
3/4 cup water
1 egg mixed with 1 tablespoon water

For the filling:
2
quarts plus a little more firm,
fresh blueberries
3 cups sugar
1/4 cup arrowroot
1 lemon, seeded and
coarsely chopped in the food processor
Vanilla ice cream for serving.


1. Preheat the oven to
400 degrees and place a sheet pan lined with aluminum foil
beneath the rack where the pie will bake.

2. To make the pastry, place the flour, butter, sugar and
salt in a food processor and pulse briefly until the butter
has been cut in coarsely. Add half the water and pulse,
watching to see if the dough forms a ball. If not, add a
little more water until it does. Too much water will make a
heavy, gummy pastry. Too little will make a crumbly one. If
the dough feels too wet, add a little more flour and pulse.
If too dry, add a little more water. Pulse sparingly. On a
floured board, cut the dough into two parts, one slightly
larger. Roll out the smaller portion and place it neatly in
a 9-inch deep-dish pie pan. Refrigerate the larger portion
while you prepare the berries.

3. To make the filling, pick over the berries, discarding
green or bad ones, and remove any stems. Rinse the berries
and drain. In a large bowl, mix the sugar and arrowroot.
Add the berries and lemon and mix well. Mound the filling
in the pastry shell.

4. Roll out the remaining pastry into a large round. Brush
the rim of the bottom shell with some of the egg mixture
and carefully lay the large pastry round over the berries.
Trim the edges, leaving a 3/4-inch overhang. Press the top
and bottom pastry halves together to seal well. Fold excess
top pastry under and crimp the edges. Cut 4 triangular
holes near the top. (Do not cut along the sides or all the
juices will leak out.) Brush with more of the egg mixture.

5. Bake for 15 minutes. Reduce the oven temperature to 375
degrees and bake 40 to 50 minutes longer, or until the top
has browned and the juice has begun to spill out. Cool for
about 1 hour so juices can settle. Serve with vanilla ice
cream.

Yield: 8 servings.

Guacamole

4 tomatillos
Juice of 1 lime, or more to taste
1 bunch cilantro,
roughly chopped
1 jalapeno pepper, seeded and roughly chopped, or more to
taste
1/2 onion, peeled and roughly chopped
5 ripe Haas avocados
Sea salt to taste.


1. Place all
the ingredients except the avocados and salt in a food
processor and pulse briefly.

2. Split the avocados lengthwise and remove the pits. Save
one pit. Scoop out the avocado flesh and add it to the
processor. Pulse twice, or until the avocado is roughly cut
in. Add sea salt to taste. The salt is crucial and should
be added with care. To keep guacamole from turning brown if
not serving immediately, add the reserved pit to it and
cover with plastic wrap. Remove the pit before serving.

Yield: 10 appetizer servings. Each tortilla chip contains 1
gram of carbohydrate, so take it easy.

Monday Salad
(Adapted from the Palm)

1 head iceberg or other firm,
crunchy lettuce, chopped medium fine
1 European cucumber, peeled, seeded and diced
1/2 sweet
onion, peeled and chopped medium fine
2 stalks celery, chopped medium fine
1 red pepper, chopped
medium fine
1 tablespoon chopped anchovies
1 tablespoon capers, drained and rinsed
1 tablespoon
nicoise olives, pitted and chopped medium fine
2 tablespoons extra-virgin olive oil
1 tablespoon sherry
vinegar or red-wine vinegar
Salt, sparingly, to taste.


In a bowl, mix the first 8 ingredients. Mix in the oil,
then the vinegar, then salt to taste, although the
anchovies may be salty enough.

Yield: 4 servings. Except for the onion, this delicious
salad has practically no carbs.

http://www.nytimes.com/2002/08/25/magazine/25FOOD.html?ex=1031319387&ei=1&en
=ec8c4bac3b5139c2



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Copyright 2002 The New York Times Company

--- In Hawaii_Low_Carb@y..., "dana5052002" <dana5052002@y...> wrote:
> I'm interested in losing some weight and I've heard some great
> stories from a few people who have had success going on a low carb
> diet.  Where should a newbie like myself begin?  Any help would be
> appreciated.  Thanks.

Greetings Dana5052002 --

Congratulations on taking your first new step to a new beginning.  As
with any new diet, whether it is a low carb, low fat, or any other
plan, there are a few basic things you should consider:

1. Consult your doctor.  Realize though that most doctors will
recommend a traditional low fat/high fiber diet instead of a low carb
diet.  But still, see what he has to say, and weigh it against how
you feel.  Also, at the same time, get a complete physical.  This
will give you baseline to compare your progress, and to set your
goals.

2. Read.  Go to the library or bookstore and read about the low
carb diet plans.  There are several authors including: Atkins, Eades,
Heller, and Sears.  The diets are fairly simple: reduce sugars and
starches from your diet is the basic message.  However, each has its
own slight variation.  Find one that fits your life style.  The key
is to understand exactly what carbohydrates are and what food groups
there are in.

3. Just do it.  After careful planning, make a commitment to
yourself to give a try.  Track your results (are your clothes feeling
bigger) with a tape measure because a scale can be misleading.

For more information, check out our sponsors site at:
http://www.NoCarbZone.com
especially "HPLC diet in 5 easy steps."

Mahalo,
Lani
Hawaii Low Carb Monitor
http://groups.yahoo.com/group/Hawaii_Low_Carb

I'm interested in losing some weight and I've heard some great
stories from a few people who have had success going on a low carb
diet.  Where should a newbie like myself begin?  Any help would be
appreciated.  Thanks.

--- In Hawaii_Low_Carb@y..., "cathy_kauai" <cathy_kauai@y...> wrote:
> I'm getting tired of cottage cheese for breakfast.  Got any new
ideas?

Cathy,

Me too.  Eggs can get tiring also.  I heard there are some low-carb
pancake mixes, and low-carb breads for toast. Does anyone know how
there are? I sometimes just have a whey shake if I'm in a rush.

--- In Hawaii_Low_Carb@y..., "kona_bob_99" <kona_bob_99@y...> wrote:
> Does anyone know any good body fat calculators besides that general
> BMI one?

Kona_Bob --

The sponsors got a pretty good one.  It uses the Protein Power
formula and the US Navy formula.  It's at www.nocarbzone.com

Happy Low Carbing....

I'm getting tired of cottage cheese for breakfast.  Got any new ideas?

Does anyone know any good body fat calculators besides that general
BMI one?