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Old 10-29-2012, 03:48 PM   #601
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It's crazy isn't it. I'm just using my text program on my MacBook Air and logging them on that. That way I always have it. I don't have a printer. May be in my future though.
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Old 10-29-2012, 03:53 PM   #602
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I save my favorites to "documents" or my "favorites" so I can access them quickly and take my laptop to the kitchen !!
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Old 10-29-2012, 03:55 PM   #603
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IT'S LIKE YOU'RE ALL MOCKING ME!!!!


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Old 10-29-2012, 05:28 PM   #604
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I have 10 years of recipes in various files in my kitchen...LOL..
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Old 10-29-2012, 05:41 PM   #605
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Recipe file tip: Anytime I come across a recipe I want to save I just copy and paste it into a new email and email it to myself. Then I move it into an email folder called "Low Carb Recipes". That way, no matter where I am, as long as I have access to a computer or my phone and internet I can look up the recipe I need. And I don't have tons of loose pages floating around my house. I hope that's helpful. I use yahoo for my email, especially for this purpose.
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Old 10-29-2012, 05:41 PM   #606
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I have 10 years of recipes in various files in my kitchen...LOL..
And my son's deserted bedroom....
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Old 10-29-2012, 05:44 PM   #607
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Oh, and many of those loose recipe papers you have floating around can be found again on the internet, copied, pasted, and filed. All without typing them into an email to save. Can you tell I'm lazy? I'd rather look at it as efficient though, lol.
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Old 10-29-2012, 05:46 PM   #608
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Great idea, Sandy..I am always reprinting favorites..duh..
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Old 10-29-2012, 05:46 PM   #609
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Oh, and many of those loose recipe papers you have floating around can be found again on the internet, copied, pasted, and filed. All without typing them into an email to save. Can you tell I'm lazy? I'd rather look at it as efficient though, lol.

The worst part: *whisper* I save them in digital form also!

I just end up being so happy with a piece of paper in my hand rather than tilting a screen. I save them both ways but I paper!
I have always loved recipes and trying new recipes.
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Old 10-29-2012, 07:45 PM   #610
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Hello, My name is Linda. I am diabetic and was very over weight. Now I am down to 160lbs. I need to go down further. I did this way of eating last week and my numbers stayed in the 90's. But in my mind I think I am gaining fat when I eat this way. I need help to know I am not. Because when I get this weight off, I need a way to eat for the diabetis. And I think this is the way. Just need help convincing myself. Help
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Old 10-29-2012, 08:23 PM   #611
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Hi Linda,
Congratulations on losing so much weight, and even better that your bg stayed in the 90s!
The things I've read say we get clogged arteries when we eat carbs, and that protein and fat are actually good for us.

I hope you can find a lot of good reading so you can convince yourself - I'm sure some others will chime in and give you some reassurance.
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Old 10-30-2012, 06:29 AM   #612
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Hi everyone..

Those poor people on the East Coast need our prayers and good thoughts..Anyone have close relatives there? My brothers live in central NH..90 minutes from the ocean, so I am hoping they are safe..

Wow..Linda..You are doing great. This IS the diabetics diet, you are right. You are not gaining fat because you eat fat. Dr. Atkins said only 10 percent of the fat you eat can be stored as glucose, 50 ish percent of the protein can be stored as glucose, and 100 percent of the carbs can be stored as glucose.

Was 152 this morning..Weigh-in day is tomorrow at the doctors and I'm doing a metabolic test..(you blow into it and it tells you your metabolic rate). Can you say
Turtle? My metabolic rate is soooo slow..I hope it registers.

Judy: I love to cook, too.. Gotta make some muffins soon..
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Old 10-30-2012, 09:28 AM   #613
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Linda. Yes, this diet works well for us diabetics.

The storm is terrible, such hardship for sooo many people. And, it will take quite a while to get power back to that many.

Carolyn, if you make muffins, have you tried those pumpkin ones we were talking about last week? They are soo good. I was thinking that maybe we could replace a small part of the almond flour with our almond bran to add more fiber?

Like Judy, I do like to have a paper recipe in my hand, or clipped to something in the kitchen when I am cooking. Still like my old recipe cards

Saw 195.8 on my scale this morning until it decided to settle on 196. Made me hopeful that the 195's were coming soon.

Carolyn, good luck on your metabolism test, I did that one once, it showed me at normal? I didn't agree. Do you see the Dr. again, or just weigh in?
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Old 10-30-2012, 09:31 AM   #614
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I will still print my recipe out sometimes just to have in the kitchen, but then I usually recycle it and don't worry about it b/c it's on my email too.

I fixed the ricotta waffles this a.m. Wow!!! those are delicious!!!

Buffy!!! WTG Girl!!!

Carolyn, can't wait to hear about your visit today.
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Old 10-30-2012, 09:34 AM   #615
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Quote:
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I will still print my recipe out sometimes just to have in the kitchen, but then I usually recycle it and don't worry about it b/c it's on my email too.

I fixed the ricotta waffles this a.m. Wow!!! those are delicious!!!

Buffy!!! WTG Girl!!!

Carolyn, can't wait to hear about your visit today.
Carolyn I think we're all interested in your doctor visit. (no pressure to report as quickly as possible or anything )

Buffy this is really working!! Hooray!

Sandy I am pitiful - are the ricotta waffles in this thread? I picked up some ricotta last time I went shopping then couldn't figure out why I bought it!

Thanks.
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Old 10-30-2012, 09:37 AM   #616
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Thank you all for positive feed back. I really am going to try and stay on this. I just need to read all your posts and not think so much. We are and will continue to pray for those on the east coast.

I will try to learn all your names, but I am slow. But you seem like a nice group. Be checking in a lot. To keep on plan. Thanks again
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Old 10-30-2012, 10:03 AM   #617
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Linda, it can seem very overwhelming at first. My suggestions are to first, just eliminate sugars, white flours, breads, as many carby foods as possible while you read and study the LC WOE. Don't try to limit calories at first, eat to satisfaction but keep your carbs very low.
Don't worry, it took all of us, or at least me, a long time to remember every one's name and we are a small group. But, we are nice, we won't bite
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Old 10-30-2012, 10:05 AM   #618
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Carolyn I think we're all interested in your doctor visit. (no pressure to report as quickly as possible or anything )

Buffy this is really working!! Hooray!

Sandy I am pitiful - are the ricotta waffles in this thread? I picked up some ricotta last time I went shopping then couldn't figure out why I bought it!

Thanks.
Thanks Judy but yes, we could be twins. The first thought I had when reading Sandy's post, was "ricotta waffles , where are those"

Yes, Carolyn, no pressure but could you post directly from the doctor's office
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Old 10-30-2012, 10:10 AM   #619
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Linda - wishing you the best. It's difficult to stop worrying. I have failed over and over (to stop worrying).
I keep reading things everywhere I can - all on the internet but all from doctors who support this way of eating, and from those who can scientifically point out how a high carb diet is the thing that hurts our bodies.

Keep reading. And wow, there are really good links throughout lowcarbfriends alone.

Buffy's advice is good. Start low carb. There are great new sweeteners out there (Swerve) that can satisfy your sweet tooth. Eating full fat foods is SO satisfying it alone can make you happy! And keep you on track...
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Old 10-30-2012, 10:21 AM   #620
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When I got home last night there were 2 boxes at my front door. One was a large bag of blanched almond flour from Honeyville and the other was the heavy, huge bag of Swerve that I finally caved in and ordered. It really hurt to pay what they charged but I did call and ask for and received a discount of 10% plus free shipping. Now, I will parcel that up into ziploc bags and I should be set for a long time. I do really like the swerve to back with.

Agree on the doctors who now support LC. My group of endocrinologist, where I go for my thyroid and diabetes treatment, are known to be some of the best in the Dallas area and all the people I have seen there advise me to do LC, and one of them even talked about giving up wheat. They seem to really be up on the latest as far as healthy eating.
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Old 10-30-2012, 10:43 AM   #621
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Me again, is stevia ok. That is all we ever have in the house. But if it is not ok will change. I love this site. People really answer me. Thank you so much. Linda
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Old 10-30-2012, 11:25 AM   #622
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Stevia is fine as far as I know. I use it and a variety of sweeteners to get the taste I'm looking for (which is a taste of sweet and very little 'artificial' taste!)
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Old 10-30-2012, 11:26 AM   #623
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When I got home last night there were 2 boxes at my front door. One was a large bag of blanched almond flour from Honeyville and the other was the heavy, huge bag of Swerve that I finally caved in and ordered. It really hurt to pay what they charged but I did call and ask for and received a discount of 10% plus free shipping. Now, I will parcel that up into ziploc bags and I should be set for a long time. I do really like the swerve to back with.
Good for you getting your discount. You're probably fine for several months.
Therefore I'd like to let you know they have a new "buy 2 get one 1 free" going on right now until the end of November.
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Old 10-30-2012, 11:30 AM   #624
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Hey Linda,

There is an online magazine called Carbsmart to which you can subscribe.
It's free and full of great information for this way of eating, living.
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Old 10-30-2012, 11:53 AM   #625
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Good for you getting your discount. You're probably fine for several months.
Therefore I'd like to let you know they have a new "buy 2 get one 1 free" going on right now until the end of November.
Buffy s Judy
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Old 10-30-2012, 11:57 AM   #626
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Buffy s Judy
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Old 10-30-2012, 12:03 PM   #627
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Judy, I see that offer is for the confectioner's style, do you use much of that? I did buy some, the first time I ordered, but haven't used any of it yet. I need to try making a little dab of frosting and see what I think. Hate to pass up a good buy,
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Old 10-30-2012, 12:10 PM   #628
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We use it more frequently because it's so easy to dissolve - not grainy. However I'm sure if I needed the granulated less grainy I could whir it around the food processor, but Buffy that would take WORK!
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Old 10-30-2012, 12:20 PM   #629
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Well, I did borrow DD's food processor, have never owned one, but alas, it is still in the trunk of my car, now that involves both walking to the garage and work!!!

So, you use it how, in liquids, to bake with? Just sub it for the granular?
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Old 10-30-2012, 12:31 PM   #630
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Well, I did borrow DD's food processor, have never owned one, but alas, it is still in the trunk of my car, now that involves both walking to the garage and work!!!
I KNOW!! Right?

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So, you use it how, in liquids, to bake with? Just sub it for the granular?
Used it to sweeten the cream cheese icing for the pumpkin muffins, used it for the sweetener for the muffins themselves - yes to bake.
It's possible you need to use a bit more of the confectioners to sub for granular. Actually I have both granular and confectioners. I have (maybe wrongly) used them almost interchangeably.
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