Dr Oz tolerance to carbs info
Replies
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CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Exhibit A: maple bacon potato chips
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I would eat the crap out of Worcestershire chips!!!!5
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CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
USA!!!!
USA!!!!
USA!!!!
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CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
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What do hedgehogs taste like?7
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PaulaWallaDingDong wrote: »I ate a whole sleeve of bacon-flavored Ritz. Am I doing it right?
I love them!
Carb intolerant or not, I'll stick with those crackers over Dr Oz any day6 -
I am partial to the Smoked Gouda and the Balsamic Vinegar and Basil Triscuits
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I love the sweet potato wheat thins0
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This makes as much sense as designing a diet around whether or not cilantro tastes like soap to you. One of the easiest ways to scam people into believing this kind of woo is
1. Pick out something that's physically evident and that naturally varies between people
2. Create a whole mythology around how the differences impact how we lose weight.
3. Make the diet deliberately so restrictive no one could possibly stay compliant for long.
4. Then scare people into buying your products because it's the only way they can ever hope to be healthy.
5. When they fail to lose weight pile a big load of guilt on because they obviously don't care enough for their health to follow a simple food plan.13 -
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This content has been removed.
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This makes as much sense as designing a diet around whether or not cilantro tastes like soap to you. One of the easiest ways to scam people into believing this kind of woo is
1. Pick out something that's physically evident and that naturally varies between people
2. Create a whole mythology around how the differences impact how we lose weight.
3. Make the diet deliberately so restrictive no one could possibly stay compliant for long.
4. Then scare people into buying your products because it's the only way they can ever hope to be healthy.
5. When they fail to lose weight pile a big load of guilt on because they obviously don't care enough for their health to follow a simple food plan.
Oh, no, you've broken the code -- and worse, put it out for everyone to see! The marketing cops will be after you, see if they aren't.5 -
suzannesimmons3 wrote: »Katiebear_81 wrote: »I would eat the crap out of Worcestershire chips!!!!
Marks and spencer
Also Walkers (Lays). And yes, they're marvellous. One of the all time great crisp flavours.BruinsGal_91 wrote: »CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
I used to love those. I didn't think you could still get them? For the uninitiated, the flavour is supposedly based on some strange old dish called "hedgehog", not our actual prickly friends.
My own exotic crisp recommendation is Golden Wonder Haggis flavour. Really good, convincing, spicy (and not a sheep lung in sight).
ETA they also come in a tartan packet, which is pleasing. Sadly I think they might be limited edition.
I'd certainty rather chew on these than Dr. Oz' raw potato. I have very low raw potato tolerance.4 -
middlehaitch wrote: »I don't think I did it corectly. I needed a glass of wine to get through the 3 dry crackers.
Cheers, h.
Whoa, no cheese?
How can one eat crackers and drink wine without cheese?!
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CattOfTheGarage wrote: »suzannesimmons3 wrote: »Katiebear_81 wrote: »I would eat the crap out of Worcestershire chips!!!!
Marks and spencer
Also Walkers (Lays). And yes, they're marvellous. One of the all time great crisp flavours.BruinsGal_91 wrote: »CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
I used to love those. I didn't think you could still get them? For the uninitiated, the flavour is supposedly based on some strange old dish called "hedgehog", not our actual prickly friends.
My own exotic crisp recommendation is Golden Wonder Haggis flavour. Really good, convincing, spicy (and not a sheep lung in sight).
https://www.youtube.com/watch?v=O5yXTBGYbuM
eta: I was joking about the Hedgehog taste. I figured it was a brand, not some flavo(u)r.1 -
This thread gives me hope for humanity.2
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CattOfTheGarage wrote: »suzannesimmons3 wrote: »Katiebear_81 wrote: »I would eat the crap out of Worcestershire chips!!!!
Marks and spencer
Also Walkers (Lays). And yes, they're marvellous. One of the all time great crisp flavours.BruinsGal_91 wrote: »CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
I used to love those. I didn't think you could still get them? For the uninitiated, the flavour is supposedly based on some strange old dish called "hedgehog", not our actual prickly friends.
My own exotic crisp recommendation is Golden Wonder Haggis flavour. Really good, convincing, spicy (and not a sheep lung in sight).
Sadly I don't think you can still get them.
I've been living in the US for the past ten years, and at the weekend I stumbled across a shop selling British foodstuffs. My basket was crammed with Quavers, Twiglets, and every flavour of crisp I could get my greedy little hands on. Prawn cocktail, roast chicken, Worcester sauce etc etc. And a big tin of Uncle Joe's Mint Balls.2 -
Thanks guys. I'm super hungry now. I have a whole 350 cals left for the day. Guess I'll go to the gym, work out for an hour and earn my self 3 unsalted crackers.
This is only halfway sarcastic.
kill me.11 -
Ah this reminds me of the good old days of Pregnant Yak Urine and eating tinned salmon with out the salmon.
(You had to be there and by there I mean here on the forums a couple of years ago)
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manderson27 wrote: »Ah this reminds me of the good old days of Pregnant Yak Urine and eating tinned salmon with out the salmon.
(You had to be there and by there I mean here on the forums a couple of years ago)
How do I log the coffee that spurted out of my nose when I read that?9 -
singingflutelady wrote: »
For those of you interested in doing the test, if you don't have an unsalted Saltine (yuck) you can do it with raw potato (double yuck and potentially toxic).
Re taste change, according to the article:
The goal of the DNA Restart Cracker Self-Test is to find out which of the three Carbohydrate Consumption Categories you fall into: Full, Moderate, or Restricted. You will get this information by the amount of time it takes for a change in taste to occur when you’re chewing either the saltine cracker or potato. The longer you're chewing, the more likely the taste will change. If you never detect a change in taste, that's normal (and significant!), too.1 -
Someone was eating the tin cans? Do we have a goat posting here?6
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CattOfTheGarage wrote: »suzannesimmons3 wrote: »Katiebear_81 wrote: »I would eat the crap out of Worcestershire chips!!!!
Marks and spencer
Also Walkers (Lays). And yes, they're marvellous. One of the all time great crisp flavours.BruinsGal_91 wrote: »CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
I used to love those. I didn't think you could still get them? For the uninitiated, the flavour is supposedly based on some strange old dish called "hedgehog", not our actual prickly friends.
My own exotic crisp recommendation is Golden Wonder Haggis flavour. Really good, convincing, spicy (and not a sheep lung in sight).https://www.youtube.com/watch?v=O5yXTBGYbuM
Haggis does not contain barley.
Honestly, everyone likes to have a go at haggis because it's made of offal cooked in a sheep's stomach. I don't like the idea of minced spare parts cooked in pigs' intestines, but I still eat sausages
if you're going to eat meat, it doesn't pay to be squeamish. 7 -
CattOfTheGarage wrote: »CattOfTheGarage wrote: »suzannesimmons3 wrote: »Katiebear_81 wrote: »I would eat the crap out of Worcestershire chips!!!!
Marks and spencer
Also Walkers (Lays). And yes, they're marvellous. One of the all time great crisp flavours.BruinsGal_91 wrote: »CattOfTheGarage wrote: »Yes, presumably it has something to do with breaking down starch into sugar. Which everyone can do, barring really strange and problematic health problems, and has nothing to do with "carb tolerance".
But honestly, I've lost interest in this absurd woo. What I'm more interested in is the existence of crackers in flavours like 'bacon' or 'chicken in a biscuit'.
This intrigues me because I understand the US crisp (chip) scene is fairly hidebound to basic seasonings (salt, vinegar, pepper, ranch) and eschews the more exotic crisp flavours that are normal in the UK (bacon, roast beef, worcestershire sauce, fish and chips).
And yet your crackers are apparently a festival of fake dinner tastes that rival Willy Wonka. What gives?
Just gonna leave this here....
I used to love those. I didn't think you could still get them? For the uninitiated, the flavour is supposedly based on some strange old dish called "hedgehog", not our actual prickly friends.
My own exotic crisp recommendation is Golden Wonder Haggis flavour. Really good, convincing, spicy (and not a sheep lung in sight).https://www.youtube.com/watch?v=O5yXTBGYbuM Haggis does not contain barley.
Honestly, everyone likes to have a go at haggis because it's made of offal cooked in a sheep's stomach. I don't like the idea of minced spare parts cooked in pigs' intestines, but I still eat sausages if you're going to eat meat, it doesn't pay to be squeamish.
I had haggis when I was in Scotland. Not my first choice of food, but not bad either.0 -
lemurcat12 wrote: »Christine_72 wrote: »I challenge anyone to eat 6 jatz crackers in 60 seconds. If you can achieve this, then you are carb tolerant.
Note: I have yet to meet someone who can do it .
What is a jatz cracker.
I like those little wine tasting crackers. Should get some.
Damn, I thought you guys had jatz over there. I wanted someone to do the challenge!
They're harder and thicker than Ritz, probably a tiny bit larger in diameter. We have had many a night when we brought out the jatz pack for this challenge as everyone we put it to scoffed and said it would be easy. Not one person has managed to do it
Eating 6 small crackers in a minute sounds totally doable, but is harder than it seems. 3 -
maryjaquiss wrote: »singingflutelady wrote: »
I don't normally comment on threads like this but I just wanted to draw your attention to the fact that it recommends doing this test with a piece of RAW PEELED POTATO if you can't eat gluten.
I was just going to comment on this. Why don't we celiac sufferers get a rice cracker at least?5 -
BruinsGal_91 wrote: »manderson27 wrote: »Ah this reminds me of the good old days of Pregnant Yak Urine and eating tinned salmon with out the salmon.
(You had to be there and by there I mean here on the forums a couple of years ago)
How do I log the coffee that spurted out of my nose when I read that?
You will need to weigh a paper towel, soak up the drops, weigh the paper towel again then deduct the difference from your calorie allowance.17
This discussion has been closed.
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