Non Specific Food Thread

[Seshena36]

Okay, today is my first day on here and since my daughter is sick today and has been in bed most of the day, I have been able to take my time and poke around while I do various chores.
I see quite a few Food Specific or Item Specific threads and they are really great...but for me and the help I would need, will need and do need (guess I need help huh?)......I decided to create this Non Specific Food Thread. A place where I can ask a question about any food item. I hope you guys dont mind and who knows. Perhaps it will benefit some others who have questions about a food....

Darn it all.....I spent so much time blabbing that I forgot what item I needed to ask a question about *sigh*...okay...give me a minute and it'll hit me.

[dotsamantha]

Re: Non Specific Food Thread

Hey and welcome!
Have you checked out the food and cooking chat? I ask most of my general food/recipe type questions there.
Are your questions about legal/illegal foods (i.e. induction) or are they about dishes and recipes, menus, etc.

[Desertthorn]

Re: Non Specific Food Thread

When that happens to me, they call it a senior moment. Your to young to be having senior moments. LOL

Welcome and ask away. The cooking chat is a great place for food questions though as we have some excellent cooks who hang out there.

[Seshena36]

Re: Non Specific Food Thread

Hey and welcome!
Have you checked out the food and cooking chat? I ask most of my general food/recipe type questions there.
Are your questions about legal/illegal foods (i.e. induction) or are they about dishes and recipes, menus, etc.

Hey! Thanks! I actually (after I made this thread) saw the section a little lower on the main board that is broken down into the cooking and recipes. So that made me wonder if this was the place for this thread or if that was.
The questions I have are sort of a combo....not really looking for recipes thru this thread...just had some questions like......

Okay, I grew up in Germany, so I ate salads with just oil, vinegar, salt and pepper for dressing and I love it. But here is my problem. I dont know what the ratio is of oil and vinegar. I see so many recipes that use balsamic or red wine vinegar and all this other stuff but thats not what I want. So I didnt know if anyone knew the ratio for the way simple version.

The second question I have I posted on my "spotlight" thread....I wanted to know about black olives. I know it says no more than 5 and I know I over did it last night...Ill take that....but what I want to know is what is wrong with olives. For example corn is a yellow starchy veggie so they are out...I can understand that. Since I dont have the book yet, I was wondering if anyone knew what the deal with black olives was.

So...is this the right place for such a thread? Or is the cooking board the place for this kind of thread?

[Seshena36]

Re: Non Specific Food Thread

When that happens to me, they call it a senior moment. Your to young to be having senior moments. LOL

Welcome and ask away. The cooking chat is a great place for food questions though as we have some excellent cooks who hang out there.

HAHA...I'm not too young for senior moments....trust me. I cant believe I forget what I had wanted to ask last night *shaking head*. Leave it to me, eh? Well....if you read my response to ummm whoever that was I responded too.....LOL....you'll see what kind of questions I have....so same to you...is this the place for a thread like this or is the cooking area the place for this thread?

[dotsamantha]

Re: Non Specific Food Thread

I believe the issue with olives is because they're fat count. Of course we're eating fat and it's good for us, but nothing overboard is good, so that's why it's limited.

As for salad dressing, i usually do 2 parts oil to one part vinegar and then whatever spices i feel like adding. You can also do half and half if it's too oily, but i do 2 to 1 as the general ratio.

[agent0014]

Re: Non Specific Food Thread

olives are actually a fruit, as are avacado... so they're both listed by Dr. Atkins as an exception food for induction. Why they're limited, I'm not sure, maybe there's still trace amounts of fructose in them so they could stall induction weight loss in some people in great amounts. That second part is a bit of speculation though, maybe someone knows better than I do.

[Jerzaka]

Re: Non Specific Food Thread

I measure my olive oil and instead of vinegar, I've switched to freshly squeezed lemon juice. The "fresh" taste is indescribable!

Anyway, I like 1 Tablespoon Olive oil with 1 teaspoon Lemon juice.

First I squeeze the lemon in a bowl and slowing drizzle the olive in, whisking with the other hand the entire time. Then I add my spices. It's dreamy

[not2late]

Re: Non Specific Food Thread

I don't measure my oil dressings either. My salad dressing is about 1/2 tablespoon olive oil and, like Jerzaka, a squeeze of lemon or lime juice or a teaspoon of vinegar. I find that this is enough to lightly dress a 2 cup salad----I don't like my salads to be dressing soups with a vegetable garnish.

We are allowed lemon or lime juice in limited quantities during Induction.

[Seshena36]

Re: Non Specific Food Thread

I believe the issue with olives is because they're fat count. Of course we're eating fat and it's good for us, but nothing overboard is good, so that's why it's limited.

As for salad dressing, i usually do 2 parts oil to one part vinegar and then whatever spices i feel like adding. You can also do half and half if it's too oily, but i do 2 to 1 as the general ratio.

Thanks dotsmantha! I really appreciate your taking the time to answer my question. Like I said, I know I had to many olives last night and I own up to that. I was just wondering why the limit. But I guess it makes sense to hear all the different nutritional points from others about a food item. Thanks!

Thanks also for the oil vinegar info! I'll have to try it a few different ways I guess until I find the right consistancy and taste that my grandmother used to put on our salads growing up.

[Seshena36]

Re: Non Specific Food Thread

olives are actually a fruit, as are avacado... so they're both listed by Dr. Atkins as an exception food for induction. Why they're limited, I'm not sure, maybe there's still trace amounts of fructose in them so they could stall induction weight loss in some people in great amounts. That second part is a bit of speculation though, maybe someone knows better than I do.

Awesome...thanks. Makes sense as well...I guess I didnt think of them along the lines of avocados which are fruits. They seem to both have the same, buttery, fat, smoothy, taste and texture.....

I will definately make sure to eat them in moderation and in the required limits.

[Seshena36]

Re: Non Specific Food Thread

I measure my olive oil and instead of vinegar, I've switched to freshly squeezed lemon juice. The "fresh" taste is indescribable!

Anyway, I like 1 Tablespoon Olive oil with 1 teaspoon Lemon juice.

First I squeeze the lemon in a bowl and slowing drizzle the olive in, whisking with the other hand the entire time. Then I add my spices. It's dreamy

Yes, I see there are a few variations out there...I will probably give them each a go. I really do prefer oil and vinegar on salads to those bottled things one finds on the shelves.

I'll have to try the oil with lemon juice for sure...it sounds rather good...thanks!

[Seshena36]

Re: Non Specific Food Thread

Okay, I have another question.....

After reading some of these posts and checking out some of the recipe ideas for the induction phase.....I understand the no more than 20 grams of Net Carbs primarily from salad greens.....but ok.....if you are eating something like a breakfast sausage patty with your eggs in the morning....and it has one net carb...does that come out of the 20? Or it doesnt because its a meat? That kind of confuses me.

By the same token...the recipe for Mushroom Sauce that I found on here sounds really good. I'd like to try it over some cubed steak...BUT.....it contains butter, mushrooms, onions, heavy cream.....how do you figure out the net carbs for the sauce per serving with all these various ingredients? Would one use FitDay or some kind of carb counter? Would one put in 1/2 cup sliced mushrooms and whatever the net carbs is for that, you add it to the 1/3 cup heavy cream net carb total...etc etc etc...until you have the Complete Total?

I know...a long question.

[Heidi3]

Re: Non Specific Food Thread

By the same token...the recipe for Mushroom Sauce that I found on here sounds really good. I'd like to try it over some cubed steak...BUT.....it contains butter, mushrooms, onions, heavy cream.....how do you figure out the net carbs for the sauce per serving with all these various ingredients? Would one use FitDay or some kind of carb counter? Would one put in 1/2 cup sliced mushrooms and whatever the net carbs is for that, you add it to the 1/3 cup heavy cream net carb total...etc etc etc...until you have the Complete Total?


if I really wanted to know I enter all the ingredients into fitday and then split it into portions that gives what I would consider an accurate breakdown

you can just enter everthing you eat and when you hit 20 carbs that is it

www.fitday.com

[Heidi3]

Re: Non Specific Food Thread

did I answer what you were asking I am confused. .but liking this thread thanks for starting it!!!