George Stella - Stella Style??

[Scooterjam]

Hi everyone,

Scooter here, I have been watching the food network's 'Low Carb and Loving It' and I've found it quite.....interesting but scary.

Has anyone else watched this program. It seems like it may be programmed for the Maintenance Level of Atkins. I just can't see eating some of the things that he's made on OWL.

I mean the stuff he's making is 'Low Carb' but it's not 100% legal as with Atkins.

Some of the things he uses, baking powder, wheat flour, tortilla shells, don't seem kosher to me?

Does anybody have any thoughts about this program and how it interacts with what we're trying to accomplish here?

Thanks,

[MotherOfGizmo]

Re: George Stella - Stella Style??

Its a great show. They aren't doing Atkins though so you have to check the ingredients in his recipes and determine if they are for you or not!

[MotherOfGizmo]

Re: George Stella - Stella Style??

BTW, you can use baking powder on Atkins.

[Jerzaka]

Re: George Stella - Stella Style??

You're right, that guy is doing maintence - he's not trying to lose weight any longer. I know what you mean though...most people probably tune in to see what they can eat. And, probably screw up their ketosis. It's a shame they don't have a better more "well - rounded" show.

I'd watch.

[Scooterjam]

Re: George Stella - Stella Style??

Thank you! He uses it along with like ground almond flour and club soda for a double rising effect...science...what a thing.

[Suzanne_H]

Re: George Stella - Stella Style??

There are so many "low-carb" approaches available... Atkins, CAD, South Beach, Scarsdale, Sugar Busters, Zone, Carbwiser, Paleolithic, and others... and every single one takes a somewhat different approach. I think that if we refer to DANDR and ask questions before eating new things instead of after, we'll avoid serious setbacks.

[staziaw]

Re: George Stella - Stella Style??

I did buy his cookbooks, knowing that one day I would be on maintenance. There are some recipes that are Induction-friendly. In fact, I've taken many of his recipes, kicked out the Maintenance products, and made some really good Induction/Extended Induction meals.

I've actually taken a lot of recipes from the Food Network website and made them Atkins-friendly. It's actually quite fun. Sort of like chemistry class -- without the explosions!!

Stacy

[MotherOfGizmo]

Re: George Stella - Stella Style??

Yea, he has never said he was cooking Atkins style! His family lost a ton of weight on their own Low Carb Plan. He's a chef and his wife is a Pastry Chef, that's why they come up with so many yummy menus, she is especially good at converting desserts! His
NY Ricotta Cheese Cake recipe is to die for btw.

Just keep in mind, like Suzanne said, just because something says Low Carb doesn't mean Atkins! There are tons of low carb diets out there!

[LC_Dave]

Re: George Stella - Stella Style??

Yea, he has never said he was cooking Atkins style! His family lost a ton of weight on their own Low Carb Plan.

From what I understand, he lost his weight on Atkins. He found an Atkins book that was left behind by a friend, and that's how they got started. From the videos on his website, I see the book on the counter and it's 'Atkins Essentials'.

It's a very motivating story!

[Barbde]

Re: George Stella - Stella Style??

In "Eating Stella Style" he discusses low carb approaches and says "One is the well-known Atkins approach, which is how we began"

[Scooterjam]

Re: George Stella - Stella Style??

Excellent thanks ya'll. I like the idea about going to the food network site and downloading recipes, chemisty without the explosions.....nice!!!

Thank you for the input. I love his story and the cookbook. It's so motivating to realize how much healthier his family is now. It's hard to believe how much better his children look!

Thanks for the input!!!

[ValidRouge]

Re: George Stella - Stella Style??

I love Stella's cook books. Some of the recipes do use maintenance foods...but I've adapted them to where I'm at in OWL. Between what I learn from his book, Linda's website and the food and cooking chat here, I've surprised myself.

One of the things I like about George's books vs say Dana Carpenders is that he doesn't use a bunch of ingredients that you have to find in the back corner of some specialty nutrition store 3 hours across the state. LOL (I'm sort of exaggerating here) But my point is, the ingredients in his recipes are fresh and readily found...and that really helps alot!