Information and support for low carb and gluten free eating.
Michael's picture

Pink Slime in supermarket ground beef?

ABC news reports that the dreaded pink slime may be in your supermarket ground beef.

“Pink slime,” a cheap meat filler, is in 70 percent of the ground beef sold at supermarkets and up to 25 percent of each American hamburger patty, by some estimates.

“It kind of looks like play dough,” said Kit Foshee, who was a corporate quality assurance manager at Beef Products Inc., the company that makes pink slime. “It’s pink and frozen, it’s not what the typical person would consider meat.”

As seen in the movie Food Inc., the low-grade trimmings come from the most contaminated parts of the cow and were once only used in dog food and cooking oil. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.

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LowCarbForLife's picture

3.10.12, Low Carb Diet Journal

Saturday, 3.10.12

Weight
142-1/2 lbs.

Menu
RM: Salad of romaine w/avocado, bacon, celery, cheddar cheese, cucumber, egg, pine nuts, & homemade miso dressing, tri tip, pad thai w/chicken, shrimp, bean sprouts, rice noodles, & peanuts, brownie, coffee cake, cranberry walnut bread
CM: Pork chop, asparagus w/mayo

Carbs: avocado, brownie, coffee cake, cranberry walnut bread, noodles, nuts
Protein: bacon, cheese, chicken, egg, pork chop, shrimp, tri tip
Veg/Fiber: asparagus, bean sprouts, celery, cucumber, lettuce
Beverages: green tea, water

Exercise
None!

The sun was shining when I awoke. I grabbed my computer to read my emails and to get started on updating my menu from the day before. I drank my two cups of tea while writing about my day and, as soon as my tea was finished, I filled up my first glass of water. Before I knew it, my morning was gone and it was time for lunch.

We still had some pad thai left over from the day before so when my husband suggested frying it up, I said I would have a small amount to go with the tri tip I planned on eating. I made our salads, mine with romaine lettuce and his with iceberg. I added half of an avocado, one slice of chopped bacon, a stalk and a half of chopped celery, a small amount of grated cheddar cheese, one third of a chopped cucumber, half of a hard boiled egg, a few pine nuts, and then I drizzled some of my homemade miso dressing over the top of mine. I began and finished my salad and when the tri tip was ready, my husband put it on a saucer for me. I only wanted a little bit of pad thai because I wanted dessert, so I put a spoonful on the saucer with the tri tip and thoroughly enjoyed both of them. Click here to continue reading, or leave a comment »

LowCarbForLife's picture

3.09.12, Low Carb Diet Journal

Friday, 3.09.12

Weight
142 lbs.

Menu
RM: Salad of romaine w/avocado, bacon, celery, cheddar cheese, cucumber, pine nuts, & homemade miso dressing, pad thai w/chicken, shrimp, bean sprouts, rice noodles, & peanuts, brownie, coffee cake
CM: Tri tip, asparagus w/mayo

Carbs: avocado, brownie, coffee cake, noodles, nuts
Protein: bacon, cheese, chicken, shrimp, tri tip
Veg/Fiber: asparagus, bean sprouts, celery, cucumber, lettuce
Beverages: green tea, water

Exercise
Leslie Sansone Walk at Home
3 Mile Weight Loss Walk...A "Power Walk" at Home!
Mile 1: 15 minutes of non-stop muscle moving steps to get you started
Mile 2: 12 minutes of speed walking
Mile 3: 15 minutes to continue blasting calories as you burn body fat
I completed all 3 miles!

The sun was shining when I awoke. My back always feels better the following day so my morning began like most of them. My husband made me a pot of green tea and while it was steeping, I grabbed my computer to read my emails and to get started on updating my menu from the day before. I drank my two cups of tea while writing about my day and had plenty to write about.

I am still trying to get myself back in the habit of exercising on a daily basis so I grabbed one of my three mile Walk Away the Pounds workouts, both of my two pound weights, and got started. I still enjoy these workouts because I am in charge of how hard I want to work at them, and the forty five minutes that I spend goes by fast. Click here to continue reading, or leave a comment »

Michael's picture

Today's must-read story: Dr. Dwight Lundell comes clean

An accomplished heart surgeon, Dr. Dwight Lundell, M.D., shares his change of heart.

He says that heart disease is caused by the low-fat diets pushed by the mainstream health establishment:

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

[snip]

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated -- it is quite simply your body's natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

Read the rest: World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease

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LowCarbForLife's picture

3.08.12, Low Carb Diet Journal

Thursday, 3.08.12

Weight
142 lbs.

Menu
RM: Salad of romaine w/avocado, bacon, celery, cheddar cheese, coconut, cucumber, pine nuts, & homemade miso dressing, homemade pho hoa soup w/basil, bean sprouts, rice noodles, & sirloin
CM: Tri tip, asparagus w/mayo

Carbs: avocado, noodles, nuts
Protein: bacon, cheese, sirloin, tri tip
Veg/Fiber: asparagus, basil, bean sprouts, celery, coconut, cucumber, lettuce
Beverages: green tea, water

Exercise
None!

The sun was shining when I awoke. I had my first cup of green tea sitting next to me before grabbing my computer. The first thing I try and do every morning is to go through my emails before updating my menu on my website. Now that I am including what I do in a given day as a part of these posts, they take a bit longer than just listing my menu but I am now encouraged to stay busy instead of wasting time.

I had some baking to do so I looked through my

book and typed up some of the recipes I wanted to use. I like to keep my recipes in plastic sleeves so when I take them out of my binder, they can be placed on my counter to be used. After the recipe is completed all I have to do is wipe them clean and return them to my binder for the next time.

The first recipe I made was a lemon layer cream cheese pie. We are still wheat and gluten free so I began with a gluten free coconut pie crust. This recipe calls for butter, coconut oil, coconut flour, 3 eggs, honey, salt, shredded coconut, water and egg white. The last few times I made this crust, I pressed it into a pie plate but it always turned out thicker around the bottom edges of the plate so in order to eliminate this problem, I rolled it out between two pieces of parchment paper so it would be the same thickness throughout. The dough rolled out perfectly but when I placed it into the pie plate that was greased with coconut oil, I needed to patch some areas. Click here to continue reading, or leave a comment »

Photo: 
Gluten-free lemon layer cream cheese pie crust made with coconut flour.
Gluten-free lemon cream cheese pie slice
Gluten-free coffee cake and brownies, ready to be enjoyed
Gluten-free coffee cake and brownies, ready to be enjoyed
Michael's picture

Delightful Coconut Parmesan Tilapia

This easy and delicious tilapia recipe is perfect when you want a simple yet tasty lunch or dinner.

Lightly seasoned, grilled in butter, and topped with unsweetened shredded coconut and freshly grated Parmesan cheese. Add a twist of lemon for a bit of zing!

LowCarbForLife's picture

Still Wheat Free!

On March 3, 2008, I began limiting my consumption of carbohydrates. Since I began taking my health seriously, I have learned how to enjoy a balanced diet, making sure to include real foods. The meals I enjoy every single day include protein and vegetables, with my carbohydrates limited to once a day. I made the decision to become wheat free because of the information I have been reading, so finding substitutions for flour became important to me. In my opinion, coconut seems to be the best substitution for the wheat and gluten we used to include in our diets, and we are enjoying the recipes we have tried from the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat .

My weight loss journey has been more successful than I ever thought possible. By following the guidelines of CALP, I never had to give up any of the foods that I loved and soon discovered that my measurements were getting smaller. I was eating chocolate and losing weight, which was my dream come true. Of course, back then I did not realize it was probably my addiction to flour that fed my carbohydrate addiction, and it now appears that my desire for chocolate, sugar, and nuts, had limited wheat and gluten in my diet these last few years.

I have been maintaining my weight, 140 lbs., watching it bounce up and down since July. The lowest weight I have seen on any scale during the last thirty years is 136 lbs., which I am happy to say, was less than a month ago. I have been wheat free for the last six weeks and I am very happy with my new diet.

Michael's picture

Fried eggs topped with chile verde

Fried Eggs topped with chile verde pork makes a delicious quick meal.

Michael's picture

Mmm... tasty wheat!

Here's a cute little photo to keep in mind the next time you think about munching a cracker or making a sandwich.

Geneticist Ann Blechl and colleagues are the first to insert modified Fusarium chitinase and glucanase genes into wheat plants, which may lead to wheats that are more resistant to Fusarium head blight.

Photo by Jack Dykinga.

Source: USDA ARS

Now, doesn't that sound just yummy? Where do I get mine? Oh, yeah, just wait a couple of years, it'll be in our bread.

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