BellaOnline Forums Food and Wine Low Carb What do you Eat for Breakfast?

i second the request for the low carb cheesecake recipe.. ::begs:: !!

Meg <img src="/images/graemlins/smile.gif" alt="" />

I've sent a message to Mary Ellen, hopefully she will post it soon! In the meantime I've been trying the new low carb / low sugar orange juices and they really are quite tasty <img src="/images/graemlins/smile.gif" alt="" />

I usually made myself soft boiled eggs & some protein such as sausages/ham or my fave pizza toppings that the supermarket sold

I always buy a packet of freshly made pizza toppings whenever they have the chance to sell it

What happend to the low carb cheesecake recipe? I'd like it too. I have made the cheesecake recipe that is on the bag of Splenda and used the hazelnut crust from the "500 Low Carb Recipes" cookbook by Dana Carpender. This is really good. I top it with the whipped topping in her book - so simple: 1 cup heavy cream whipped with 1 tablespoon sugar-free vanilla pudding. I've served this to guests and they liked it. <img src="/images/graemlins/heart.gif" alt="" />

I usually have a bowl of oatmeal. I am going to try it tomorrow with cinnamon.

southeastasia<img src="/images/graemlins/fish.gif" alt="" />
Taisha

I found out from my mother's endocrinologist (she's a diabetic who has also had her right adrenal gland removed due to a tumor on it!) that skim milk doesn't actually *add* sugar to make up for the fat. The fact that the fat is missing makes the natural sugars in the milk react in the system quicker (higher glycemic index) so that's why it lists more carbs.

Her Dr. had been telling her when her sugar bottomed out to drink milk instead of OJ to bring it up, because it worked faster, except she kept drinking 2%, and it wasn't working. So he explained to her the difference between whole, 2%, and skim.

2%, or even the 1%, wouldn't be too bad for someone on a low carb diet, if they really couldnt handle the taste of the "low-carb" milks. There is enough fat in them to slow down the lactose (which is the sugar in milk).

I understand what you're saying about the glycemic index. However, what is listed on a nutritional label is not the glycemic index. It is a raw straight carbohydate count. I'm not saying that is a great thing for them to list, but it is what is listed. So that sugar count is the actual sugar content of the milk.

I don't think we were saying that anybody "added sugar" to milk. I think what we were saying is that you have a volume of liquid. If you remove the fat from the liquid, thereby making less volume, then naturally whatever is left in the liquid is now at a higher density. If you had a gallon of water and added 1 tsp of sugar - and compared it with a cup of water with 1 tsp of sugar - the cup of water would have much more sugar per sip and be much more sweet. The same is true with milk. There's simply more sugar in the milk because you don't have fat in it any more - so what you do have has naturally more sugar per square inch.

I have a low-carb oatmeal that I love and I add in raisins or cranberries and nuts, milk and a squeeze of sugar-free pancake syrup.

My boyfriend has a reduce sugar oatmeal which probably works out to be the same thing - it's from Quaker. It's made with Splenda. It's 20g per serving. So it's not zero carb - but it's much better than most commercial breakfast items.

I also eat the Quaker lower sugar oatmeal, except with maple and brown and sugar, and it REALLY tastes great. <img src="/images/graemlins/laugh.gif" alt="" /> It has a few more carbs than your bofriend's as there are 24g per serving, but it fills me up and keeps me satisfied for hours. Breakfast is probably my favorite meal of the day and my body sure wants and needs it! <img src="/images/graemlins/wink.gif" alt="" />

Trish