Question about marinades

[Mommy-2-girls]

I am not clear on whether we can use marinades. We grill a TON here (probably 3-4 nights per week), which is nice for having meats with no fatty sauces. But can I use marinades, and under what circumstances? For example, I have a killer pork tenderloin recipe that uses orange juice. Would that be off-limits even though the marinade is not eaten? Or I have a marinated grill zucchini that uses lite Italian dressing. Off limits too?

Any clarification or ideas would be appreciated.

[McBoo]

Originally Posted by Mommy-2-girls

I am not clear on whether we can use marinades. We grill a TON here (probably 3-4 nights per week), which is nice for having meats with no fatty sauces. But can I use marinades, and under what circumstances? For example, I have a killer pork tenderloin recipe that uses orange juice. Would that be off-limits even though the marinade is not eaten? Or I have a marinated grill zucchini that uses lite Italian dressing. Off limits too?

Any clarification or ideas would be appreciated.

Fat free sugar free dressings make a great marinade and are legal.
Maple Grove Farms makes a sugar-free raspberry vinagrette that is a great marinade for meat, poultry or fish.

McBoo

[Mommy-2-girls]

If I am using a homemade marinade, is sugar-free the rule? I don't add sugar in, but like I mentioned, some things like OJ or even soy sauce do contain sugars. Wondering about those if they are not consumed but are used to marinate the meats or veggies.

[crobyninc]

Hey Jessica

I know what you mean about grilling a lot! We do too! Here is what we have decided on marinades.

We use mojo a lot and still do. I have not noticed a problem with it because after grilling it is mostly burnt off in the first place and I just don't think it has penetrated the meat that much.

My husband also used to use brown sugar a lot in his marinades but has now started using honey because yes it is a sugar, but it is natural and less offensive than processed sugar in terms of how our bodies use it. Again, I feel it is burnt off for the most part and don't worry about it. He does not baised the meat that I am going to eat with extra marinade while he is cooking though.

Usually what I do when calucating calories for these meals, I will add another 25 calories for the marinade. I have lost over 45 pounds in 10 weeks, so I am losing just fine and the food tastes good which helps to keep me on track and my family isn't suffering either.

This is just my opinion! I am sure many will disagree with me on this!

[McBoo]

Originally Posted by Mommy-2-girls

If I am using a homemade marinade, is sugar-free the rule? I don't add sugar in, but like I mentioned, some things like OJ or even soy sauce do contain sugars. Wondering about those if they are not consumed but are used to marinate the meats or veggies.

The sugar in those does count because the marinade is being absorbed into the meat so you are consuming it. Granted not all of it but a decent portion is absorbed. as a test measure the marinade before you put it over/on the meat ot poultry; then measure what is left after you put it on the grill. You might be surprised at the difference.

McBoo

[Mommy-2-girls]

McBoo- That's a good idea. I will try measuring it next time!

[Desert-Rose7]

Totally agree with McBoo. I grill quite a bit here in AZ as well, but use lemon juice and lime juice to marinate the meat in. Works very well. You can also use many of the rubs that are out there, I think McCormick's makes a few. I just rub my stuff down with coarse ground black java pepper. Marinades, even homemade ones, have things in them I would rather avoid right now. And yes, Robyn, I avoid honey as well. The actual "taste" of the grilled meat is what I look for, rather than what I can put on it.

...and not only that there is sodium to consider!

I know, I am being a killjoy, but again I have to say, this is 100% commitment. It seems like a small sacrifice to make to regain our health. (I am so used to rules..I am an Army brat!)

Jo

[Mommy-2-girls]

OK, so my pork tenderloin marinade includes
2 oranges, juiced
1 Lime, Juiced
1 tbsp Dijon Mustard
2 Green Onions
1/2 c soy sauce
fresh garlic
ground ginger

Anyone know of a lower carb OJ that I could substitute? I think everything else in the recipe would work (low sodium soy sauce is normally what we use). This is one of my DH's favorite recipes and I would like to adapt it to be medi-friendly. We usually marinate overnight, then grill and discard the marinade.

[Desert-Rose7]

Jessica,
Susie is away for her son's graduation, but I will try to check this out for you. Maybe Robyn can help too!

Jo

[crobyninc]

I know I am alone on this one, but I don't see anything wrong with the marinade you have listed. I think it looks really good. I use a very similar one myself. The whole foods thing I preach about all the time here holds true in the fresh oranges and limes, except for the soy sauce you are using all very healthy items. I put your recipe into *********** and did 4 servings like you would eat all the marinade which you don't of course and here is the nutritional value:
Nutrition Facts

4 Servings
Amount Per Serving
Calories 65.0
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 1,888.1 mg
Potassium 241.6 mg
Total Carbohydrate 13.4 g
Dietary Fiber 2.3 g
Sugars 0.8 g
Protein 3.0 g

So that being said, my estimate of adding 25 calories for marinade seems to be a pretty safe estimate and carb wise I would do about a 1/3 of the total carbs, so about 3 grams of carbs.

Hope this helps and I don't mean to offend anyone but I have used marinades since week 2 and have not had any problems with consistent weight loss. I don't like using the SF, no calorie items because I feel they are too processed which seems to cause me to retain water.

[Mommy-2-girls]

Thanks Robyn, I appreciate you input.

I am really trying to give this 100% effort and in order to do that I want to include my family. Sometimes that will mean adapting our favorite dishes in a new way. IMO, this was already a relatively healthy dish so I am just trying to be careful.

[Desert-Rose7]

No offense taken at all, Robyn. But to be honest, I would not use that marinade if for no other reason than the sodium tally which is so high. Too high for me.

I have no problem with anyone choosing what to eat or not eat. It is totally a personal choice.

Jo

[Mommy-2-girls]

OK, so just to answer my own question, I did find this
Low Carb Friends Product Reviews - Carb Countdown Juice - Powered by ReviewPost

Which might be a good replacement. It's a low carb Orange Pineapple juice.

[Bugnursebrenda]

Wow, did not realize the marinades could be an issue. My DH uses MOJO on all of our grilled meats and that is pretty much all our dinner meals and most of my take to work lunches. No wonder my ketosis is starting to wobble. Will do a revamp of the grilling and only have him apply the basics. I also think that I may be going "overboard" in the veggie department. Glad to have found these boards, I needed some support other than the clinic visit each week.

[Rach747]

Your marinade sounds awesome... but unfortunately, as already mentioned, the OJ is the killer here... Tons of sugar and carbs... maybe try zesting the limes and oranges and letting them soak in the soy sauce for a day or two in the fridge (just to get some of that essential oil transferred)... then strain the soy sauce to remove the zest...

[SDC2]

Originally Posted by Mommy-2-girls

OK, so my pork tenderloin marinade includes
2 oranges, juiced
1 Lime, Juiced
1 tbsp Dijon Mustard
2 Green Onions
1/2 c soy sauce
fresh garlic
ground ginger

Anyone know of a lower carb OJ that I could substitute? I think everything else in the recipe would work (low sodium soy sauce is normally what we use). This is one of my DH's favorite recipes and I would like to adapt it to be medi-friendly. We usually marinate overnight, then grill and discard the marinade.

How about substituting the OJ with orange flavored crystal lite or diet orange soda? I don't know if it would work, just a thought.

Susie

[crobyninc]

Hey Susie, Usually Orange, lemon or lime juice is used because of the enzymes that break the fibers down in meat to tenderize it. In seafood, lime and lemon juice will actually "cook" it. I think the zest would give the flavor, but again not the fiber break down of the actual juice. I know many people have issue with meat tenderizers but that would be an option also with the zest for flavor. Pappa is also another excellent tenderizer, but I don't know it's carb count, probably not so good though.

[McBoo]

If you are absolutely going to use orange juice go for the trop50 from Tropicana. 50 calories, 13g carbs and 50% less sugar.

McBoo

[crobyninc]

In the recipe it calls for 2 oranges juiced, so there is no processing, it is natural. I think I would just omit the oranges and use lemon or lime juice. If it is too tart, add a little splenda to sweeten it a bit. Vinegar could be substituted as well for the oranges and then add the splenda.

[Mommy-2-girls]

Wow, thanks for all the comments! I have not gotten back around to trying it again though I'm enjoying trying some of the other recipes on this thread instead!