| Sabean
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| I know that there are a lot of new products on the market for carb smart diets, low fat and the no sugar but does anyone have any tips for when I go shopping to find new stuff that is not illegal of sb? Such as when I look on the packages what should I look for?(ie. carb amount, sugar amount, wheat types etc...) I want to open up my variety and try new things. I am going on phase 2 and want to be good but experiemental. Any info would be nice. Thank you. |
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Tue May 11, 2004 10:41 pm |
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| Bunny
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Hmmm, I am still on Phase 1. The huge amount of carb-smart products out there is quite tempting. I mean, SBD friendly ice-cream bars??? It seems too good to be true! :) But I guess I would look at the sodium and fat content. I bought a salad dressing with zero carbs, and I didn't check the label closely, and it had a lot of fat :(
Still, I think these products, if they are low in fat and sodium, let you enjoy treats you couldn't normally enjoy on a diet. |
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Wed May 12, 2004 6:18 pm |
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| Caylynn
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From the "Daily Dish", the newsletter from the paid SBD site:
What to Look for on Labels
12/06/03
Here are three things to watch for when shopping for the South Beach Diet:
High Fiber. Look for breads (Phases 2 and 3) with at least 5 grams of fiber per serving. In general, it is recommended that you get four "high" fiber sources every day (with 5 grams or more of fiber per serving), and three to four "good" fiber sources (with 2.5 grams of fiber per serving). Good fiber sources also include vegetables, whole grains, and beans.
Low Sugar. A simple way to identify sugar in processed foods is to look for words ending in "ose," such as glucose, lactose, and sucrose. If any of these words appear in the first three ingredients listed, then the item is likely to be high in sugar and should be avoided.
"Good" Fats. Stick with monounsaturated fats, like canola oil and olive oil, and polyunsaturated fats like corn oil, peanut oil, and sesame oil. Avoid hydrogenated, saturated, and trans-fatty acids whenever possible. Most solid margarines contain trans-fatty acids, which are created when oil becomes "partially hydrogenated."
Breads to Buy (Phases 2 and 3)
Why are whole-grain breads better for you than breads made with enriched or refined flour? One reason is that whole-grain breads have a lower glycemic index. Another is that whole grains contain phytochemicals that may help cut the risk of heart disease and cancer. If you're in Phase 2 of the diet and can start eating bread again, here are some good brands to buy:
Pepperidge Farm:
100% Stoneground Whole Wheat
Natural Whole Grain 9 Grain
Natural Whole Grain German Dark Wheat
Pepperidge Farm Natural Whole Grain Crunchy Grains or Multi-Grain
Rubschlager:
European Style Whole Grain
100% Rye Rye-Ola Sunflower
100% Rye Rye-Ola Rye
100% Rye Rye-Ola Pumpernickle
Brownberry:
100% Whole Wheat
Natural 12 Grain
Natural Oatnut
Other brands:
Nature's Own 100% Whole Wheat
Mrs. Baird's 100% Whole Wheat
Roman Meal 100% Whole Wheat
Arnold 100% Whole Wheat dinner
Eat Fortified, Avoid Enriched
12/04/03
Have you ever seen foods labeled "Vitamin Fortified" and "Vitamin Enriched" and wondered, "What's the difference?"
When something is "fortified," nutrients that were never present in the original product have been added to make it healthier. Common examples include the addition of vitamin D to milk, calcium to orange juice, and soy milk and omega-3 fats to cereals.
When food is "enriched," nutrients that were lost or decreased during processing have been added back to the final product. For example, after creating white flour from wheat, manufacturers reintroduce B vitamins that were stripped during the refining process.
Does that make "enriched" foods healthy? Not really. According to Dr. Agatston, the added nutrients in enriched foods cannot compensate for the natural nutrients and fiber that were lost during the refining process. Fortified foods, on the other hand, still have their natural nutrients and fiber, and in most cases have an added benefit. So follow this general rule the next time you shop: Avoid enriched, eat fortified.
The Low-Carb Craze
02/19/04
In recent months, the media has been focusing its attention on low-carb diets, and food manufacturers are jumping on the bandwagon. Most grocery stores now have entire sections devoted to the many low-carb products available. What should you know about this trend, and how does it fit into the South Beach Diet?
First of all, you should be aware that the label "low-carb" is neither FDA-approved nor government-regulated. This means there is no standard for what makes a product "low-carb"—each company uses its own mathematical formula for calculating net carbohydrates. The FDA plans to suggest labeling guidelines for these products in the near future, but until regulations are in place, consumers will be in the dark about which products are true to their advertising.
For South Beach devotees, these labeling woes are not much of an issue. The South Beach Diet is not a low-carb diet—it emphasizes eating good carbs and good fats. Many "low-carb" products are high in saturated fats, trans fats, and large quantities of sugar alcohols, and you should be extremely cautious when deciding whether to purchase them. As always, you're better off buying whole, fresh foods or items that you know are SBD-approved. |
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Wed May 12, 2004 6:23 pm |
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| vickil
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| Caylynn, this is good advice, even for a seasoned SB-er like me! I started in January and missed the Daily Dish on reading labels. Thanks for putting this together for us! You are a sweetie (and a beauty, too, I might add!). I peeked at your wedding pictures, too. Gorgeous! |
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Wed May 12, 2004 9:25 pm |
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| Sabean
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Caylynn,
Thanks so much for the helpful information. I really appreciate it!
Thanks to all of you for your wonderful imput. It has been helpful. |
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Thu May 13, 2004 3:54 am |
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| Mag
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| Caylynn, thanks for the rundown on breads! Natural Whole Grain German Dark Wheat is my favorite (has flax seeds and nuts), but sometimes it's unavailable. It's good to have a list of alternatives. |
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Thu May 13, 2004 5:59 am |
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| double72691
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:D well they have a really good ranch dressing and the brand is carb options... it tastes really good and its 0 carbs!!! another thing is veggies , and they have no carb ketchup to. and one of my favorite things are cashews . your aloud to have 15 a day so its a really good snack for on the road or on the go
well good luck get alot of meat haha :D |
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Fri May 14, 2004 12:07 am |
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| cdrx
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Highly recommend Smart Carb #1 from Julian Bakery
1-800-98-bread
ingredients are whole grains, bean, seeds of kamut, spelt,wheat, rye. millet, lentils eggs, soy protein, flax, sesame, quinoa, amaronth, wheat gluten, 7grain flakes, oat bran, yeast and sea salt
154 cal per slice but
10g fat (0 Sat Fat)
10g Carbs w/ 8 g Fiber
16g Protein
this stuff tastes great, and I used to hate whole grain bread |
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Wed Oct 13, 2004 4:51 am |
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| aliecat
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Hi Caylynn,
I read your post about getting 5 grams of fiber per serving of bread, however the bread choices listed do not correspond with that number. I have found that. For example, a great bread Like German Dark Wheat by Pepperidge Farms only has 3 grams of fiber per slice. The only breads that seem to have 5 grams of fiber or more, are the carb-conscious breads (there is one by Vermont Bread and Arnold's).
I want to know which bread is better for weight loss and health. I would assume that the natural breads are better... but the fiber count is lower so I am confused.
This whole bread thing is a big deal for me. I haven't had bread in about a year, and I do not want to make the wrong move.
Thanks in Advance!
Aliecat |
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Sat Mar 12, 2005 2:42 pm |
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| audreyh1
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It's very rare to see a bread with 5g of fiber per slice. I see people more often say 3g of fiber per slice which is much more realistic.
And looking to bread for your "high fiber" source is not a great strategy either IMO. Beans, vegetables, fruits and nuts are better sources for fiber than most grains are. I make sure that I eat enough non-grain high-fiber foods to meet my needs. Some whole grains help with the fiber, but they aren't the main source in my diet.
Audrey |
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Sat Mar 12, 2005 3:37 pm |
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