Let's create the next diet -- Q 24 hours a day

You mean this wasn't already logical?

Hey, just trying to get some new topics going...

As you said,a lot of cooks are doing locarb.

Since not much sauce is used,it works for awhile.

Of course the co-cook keeps saying something about portion control?

Those hot pork rinds sure do go well with a cold brew.

thats where I get into trouble. I cant relate to brew in the singular, unless its a 12 pack or a case, but never just a beer! lol
Thats why you never eat just 1 hot pork rind!

Pork rinds are about the only thing I can have that makes a nice "crunch" sound. I have been on a form of low carbo diet for the last 9 months and have lost 85 lbs as of this morning. My goal was to lose 100 in a year and I will make that no problem. One area I have found I have to really limit is jerky & ham. Cured meats. Because I have also cut out most of my added salt, the cure in the meats makes me retain water. (Quit laughing!!) Other than that, Im walking 1.5-2 miles a day, even when it's 10 below here!! Maybe in another year, I will be able to say I am NOW 1/2 the man I used to be.

Bob

And here is another great site for questions on what your food contains for a variety of things.

http://www.lowcarb.ca/low-carb-tools/carb_counter.html

bob

cadillac, that's great to hear!

Another good resource for nutritional information, is the US Governments Interactive Healthy Eating Index Program.
http://www.usda.gov.cnpp

Chef Tom,

The link you posted didn't work. IS this where you wanted to point:

USDA Healthy Interactive Eating Guide

I went from 250 to just under 200 with Atkins. Quit and am back up to 215, tried low fat and portion control for a while, grrr. I�m now heading back the Atkins direction with my smoker. My favorite meal is half a rack of ribs with a big side salad consisting of lettuce, spinach, broccoli, hard boiled eggs, cheese, green olives, almond slivers and blue cheese dressing. I save the other half rack for lunch.

I don�t worry about the sugar in the sauce. Atkins works with out having to get that terribly picky.

I've lost 25 pounds on Atkins, and feel great. Ate lots of bbq, and lots of veggies. Fell off the wagon between Thanksgiving and Christmas, but back on it again.

I substitute Splenda for sugar (one to one), and add a bit of molasses and Splenda instead of brown sugar.

The "experts" say that Splenda holds up to high cooking temperatures, unlike other sweeteners. Let's see what they say in 20 years...

The one thing I really miss on the diet is a nice cheap burger bun to eat pulled pork on, but they do have some low-carb alternatives now that I'll be experimenting with.

I never got into the cheap bun deal. I'll be darned though if I don't make up a batch of thin cut deep fried spuds to serve with pulled pork. Just once in a while though.