April 2011 Topic
Dietitian
04/02/11
Can you believe we are already starting our FOURTH month of the year? I can't...well, I guess that I can since it is in the high 70s today. Looking forward to more spring-like weather and outdoor exercise!
How is everyone doing this weekend?
Best,
Kathy
Sune
04/03/11
No, it's crazy. Yesterday it was 20 degrees Celsius here, that's almost summer temperature :o :D
I'm taking a slow weekend, my kids are off visiting this weekend, so I am all alone. Cleaning up my hard drives, playing a game called Dragon Age II, listening to music, watching a bit of TV shows, and experimenting on some 0 calorie or very low calorie caramels.
The ones with only "sugar" don't taste so good, but I made some with skim milk that are delicious. 30 calories for a huge piece, which seems more than reasonable. I also found some 0-cal "powdered sugar" on the net that I am ordering for my layer cake on Sunday, which is my 40th birthday :D
My weight loss seems on the move again, so I am happy about that. Around 92 kg (202 lbs) now, so my next milestone is 200 lbs ;)
Techchic2010
04/04/11
replied to Sune
OMG my husband loves that game Dragon Age II. That's hilarious. He was playing it yesterday as well. I spent the weekend at a Baby shower and a babtism. Also, still trying to get the house ready for the part I am having on Saturday. It is getting up to about 74F today, so if it doesn't rain I am planning on running outside today. I am still maintaing and will hopefully start losing again next week.
Dietitian
04/05/11
replied to Sune
Sune, you realize that you are going to have to publish your cool recipes at some point, right?
Best,
Kathy
Dietitian
04/05/11
replied to Techchic2010
Hang in there! One week to go before the big party.
You have inspired me to think about having a party too. It has been too long since I have had friends over. I might have to make some of Sune's low cal goodies!
Best,
Kathy
Sune
04/06/11
replied to Dietitian
Haha, yeah, many people are saying that I need to do that.
What people need to realize is that, even though I am able to shave off many calories, eating a cake should still be done in moderation.
But my cakes _are_ extremely blood glucose friendly, and that in itself is a win-situation I think :)
Dietitian
04/07/11
Sune, in one of the threads, you mention using a fiber supplement in carb foods to help tamper the blood glucose effect. Have you ever experimented with resistant starch products in your baked flour goods? E.g. see: http://www.resistantstarch.com/NR/rdonlyres/DE2ADBB0-FF7D-40A7-B409-03493FEFFDFA/4599/ProductsthatuseHiMaize_LR.pdf
Best,
kathy
Sune
04/08/11
Looks very interesting.
Do you think there is any difference from using insoluble fiber or resistant stach. Are there any benefits from one over the other?
Dietitian
04/08/11
replied to Sune
There might be differences in textural properties of foods or baked products. That is, you might be able to make some things more tasty or acceptable with resistant starch vs. fiber.
It would be something to play with. I wouldn't say that RS is more effective than fiber in terms of glycemic control.
I would not replace your fiber with RS unless you felt that the product needed improvement.
Just thought you might find it interesting.
Best,
Kathy
Sune
04/08/11
Well, I'm certainly open to try new things and I found a danish health food site that actually sells it. So I am gonna order something and try it the next time I bake :)
April 2011
