Carbquik

[dpsych]

As a newbie to the forum I have a question about a low carb product and its use on the SB. The Product is Carbquik which is made with some kind of processed flour and seems to be legal on Atkins style diets. Is anyone familiar with this product?
Thanks

[Magna]

It looks like some kind of wheat flour product with added fiber and other stuff:
http://www.tovaindustries.com/carbalose ... k-faq.html

Its first ingredient is wheat, so it would not be OK for phase 1 even with all the added stuff. It is based on the "net carbs" concept, which involves relying on other ingredients to "cancel" out carbs. But SBD is not a carb-counting or low-carb way of eating. I don't think I would bother with this product even on phase 2 - any whole-grain flour would probably be cheaper and better.

[RedRox]

There are no whole grains in it so it wouldn't be a good choice for SB even in P2. The idea of "net carbs" is a somewhat meaningless topic for SB eating. We care more about the actual ingredients first and then tend to look at the label. So yeah label wise, this might have more protein or fiber and fewer net carbs than a basic whole wheat flour, SB eating says to go with the whole wheat because that's what really matters, not something designed simply to look good on a nutritional panel. It's kind of putting the cart before the horse that way!

[dpsych]

I am aware it is wheat but my understanding the wheat itself has been altered so as not to raise insulin levels. I am not argueing for its use, just trying to understand why its a no no on SB, since it is apparently less starchy, higher in protein and fiber than whole wheat.

[RedRox]

Because SB relies on whole grains and it is not a whole grain is the simple answer. I would put it in the frankenfood category personally. To me it falls under what Michael Pollan refers to as "nutritionism" and the idea that the things that make up a food are more important than the entire food itself as a single entity and if we somehow can extract these things and rearrange them into "new" foods, we will have "better" foods and more healthy foods. Food mfgs. love this line of reasoning! Most "low carb" breads and flours will look better on a nutritional panel than plain whole wheat flours and breads simply because they do have added components to drive up protein and fiber and therefore lower "net carbs". That's what they are engineered to do. It doesn't necessarily follow that they are better or healthier than the less processed alternative however.

If all their claims are true, then there should be no problem consuming it, but it doesn't make it SB friendly. Ultimately we all make our own choices about what we choose to use and avoid. The biggest area often discussed here is artificial sweeteners vs. other alternatives. SB goes for the artificial stuff as the preferred alternative so it clearly is not consistent in it's approach on things. You can drive several tanker trucks through a lot of the holes he has created in his guidelines. In the end it kind of comes down to either blanket faith in all things he recommends or picking and choosing among them and figuring out which ones you feel more strongly about.

BTW, here's a link to the Michael Pollan article. It's a good read ATMO. http://www.nytimes.com/2007/01/28/magaz ... wanted=all

[Magna]

It looks to me like it is probably mostly whole wheat flour with some gluten, white flour, fiber and a bunch of other junk added. The ingredients list says the wheat is enriched with enzymes, which maybe is supposed to have some effect on insulin levels, although it's impossible to tell. I suppose if they managed to treat wheat with some kind of additives so it behaved nutritionally like a vegetable rather than like a grain, it would be OK for phase 1. I can't tell that for this product, though (or any other product), and I don't know how they would test that.

I'm not saying it's a bad food, or that no one can lose weight if they eat it - just that it is not part of SBD (or at least, not appropriate for phase 1.) FWIW, I have no problem with specially designed foods, especially in the short term if they help people lose weight without going crazy. Artificial sweeteners, diet sodas, and meal-replacement bars fall into that category. In this case, I doubt the product is necessary or worth the money. Phase 1 lasts only a short time, and in phase 2, there are plenty of cheap, easily-available, wholesome whole-grain flours to enjoy.

[Kimboroni]

It is apparently less starchy, higher in protein and fiber than whole wheat.

That's not really how SB works-- that's more of an LC frame of mind. We minimize higher GI starches by eating plenty of vegetables. We look for protein to be in protein foods, not our carbohydrate sources. We get plenty of fiber by eating ample vegetables, fruits, and whole grains daily.

SB relies on good carbs, good fats, and lean proteins. We are looking to make sure our bodies get enough of the carbohydrates that they need (rather than trying to minimize carbs), along with the fiber, vitamins, minerals, etc. that are present in those carb-rich foods. That includes eating normal carbohydrate sources as part of a balanced diet.

[dpsych]

Thanks to everyone. I really appreciate the responses. Very helpful I am not sure but I may try the pancakes ..we shall see. As a Newbie my greatest problem is giving up my wine.. alase