Oops, should have given you the original link too :smack: http://www.americanheart.org/presenter.jhtml?identifier=11234
Already been done (sort of) - Olestra is a nondigestible artificial fat that has been approved for food use.
Did they ever fix that problem of the chains not being long enough for the fat to remain solid at body temperature?
There are four phases of Atkins. Phase 1, Induction, which you follow for two weeks (longer if you wish), is the most restrictive. The point of Induction is to get your metabolism into the state of ketosis (fat burning), and to break your addiction to carbohydrates. During the Induction phase, you can eat up to 20 net grams of carbs per day (net grams = total grams of carbs minus fiber and sugar alcohols). Starchy foods such as bread or potatoes are not allowed during the Induction phase.
A cup and a half of salad greens has 1 net gram of carbs. An ounce of cheese has 1 net carb. A hot dog or smoked sausage usually has 2 net carbs. An Atkins Advantage chocolate and peanut butter bar has 2 net carbs. An egg has 0.5 net carbs.
In Phase 2, Ongoing Weight Loss, you add carbs to your daily intake, 5 at a time, until you reach the point where you are no longer losing weight; then you cut back to the point where you are losing weight. Some people, such as those who exercise regularly, can eat up to 60 net carbs per day and still lose weight. The point is to find out what your own tolerance is.
Hearing someone claim that Atkins works because it is “boring” just makes me laugh. The Atkins website has several hundred recipes for the Induction phase alone, and several hundred more for Phases 2 and 3. I’m in the Induction phase, and I’ve made beef stew, fajitas (with low carb tortillas), chicken salad, Western omlette, pancakes (with Atkins mix), veal picatta, chili pork chops, mascarpone parfait, deviled eggs, bacon cheeseburgers (hold the bun), and numerous others tasty dishes.
I don’t think so, but I’m not sure they would want to; a fat that remains solid at core body temperatures would make the foods taste waxy and would not have the same kind of ‘mouthfeel’ and flavour as foods cooked in normal edible fats (unless they were served and eaten piping hot, I suppose). I can’t think of any normal edible fats in common use that are solid at body temps.
…except, I suppose I should say, those foodstuffs where a wax is used as a protective or glazing agent, such as M&Ms
But how would you know what the potatoes really tasted like? Maybe what you think potatoes tasted like actually tasted like oatmeal, or tuna fish.
Yes, but also keep in mind that over the years man have selectivaly breed the potato, even if unintentionally. Selecting some of the ‘best’ samples to replant next season. It is possiable that the plant does not need so much starch in it’s natural setting, it may be a disadvantage. But w/ mans help the starchier the better.
So there may be some natural potatoes that might be better for you.
I wasn’t even going to bother commenting on that one. Atkins most definitetly isn’t boring or mundane or dangerous or “bullshit,” if it’s done right, and under a doctor’s supervision. There have been numerous threads about it recently, so I’m not going into a lot of detail - others can do a search of they want. For every cite that claims it’s ‘dangerous,’ I could find a cite that shows that it’s okay. We’d be here all day.
It’s very misunderstood - there’s a new commercial for a low-carb yogurt I’ve seen recently where a young woman says, “I’m on Atkins, and I’m tired of just eating meat.” It then goes on to promote the new low-carb yogurt as an alternative to “just eating meat.” I forget the brand; Dannon, maybe. It really pisses me off.
Atkins isn’t about just eating meat. It’s veggies and fruit and some whole grains. There’s lots to eat while on Atkins that makes it perfectly healthy. You have to read the book and discuss it with your doctor, of course, as with any diet.