Frankenfoods?

daddybyday

Hello, All,
I’m going to cross post this in a couple low carb groups, because I’m really curious about what you have to say on this topic. I hope some of the more experienced and successful low-carbers will weigh in as well!
I’m wondering how you all feel about the “Low-Carb” stuff out there, from the Atkins bars and shakes, to the myriad of other low carb options being sold, to the low-carb recipes you can find out there. I’m not talking about the ones that just eliminate a carby ingredient, like making a crustless quiche (delicious, by the way), but about the offerings that use massive amounts of almond flour instead of wheat, and xylitol and other sugar alcohols instead of sweeteners (or even just use artificial sweeteners).
I’ve seen a lot of pros and cons. Of course the Atkins web site has recipes posted for these types of foods, and they sell quite a bit of them. On the other hand, I’ve heard some anecdotal experiences that indicate that they can lead to major stalls, and even heard people questioning the healthiness of them. In an Atkins group I once frequented on YAHOO, they referred to these things as “FRANKENFOODS.”
My mind isn’t made up. I’m still pretty new this time around, and am not sure if I’m going to incorporate these things into my longer-term WOE or not, and if I do, how much I’ll allow myself.
So, I’m curious:
Do you use these types of products?
How much or how often?
What guidelines do you use in limiting them.
Right now, I’m just doing induction, but I am having a splenda packet in my morning coffee, and 2 diet sodas (with Splenda) a day. I’m also planning on introducing the “muffin in a minute” to my WOE next week. Beyond that, I have no plans for where I go from here (except, of course, adding some nuts to my program after week 2, whether I stay at induction levels or not). Beyond that, I’m not sure, so your comments are appreciated! 
Peace,
Tom

BlessedWith3

Hi Tom. Bottom line, for me, is that any way of eating has to be something this is sustainable for life and enjoyable. I do use Ez-Sweets (liquid Splenda) to my liking.

I have Atkins bars and shakes on hand for any time I might be in a crunch for time. Yes, these products do tend to stall me is I consume them daily. But sparingly, they have no effect.

I am a big fan of Muffin in a Minute. As you explore, look into fat bombs. A great and delicious way to get your healthy fat up each day.

Valerie_Malone

This is my second time going low carb. The first time I lost quit a bit of weight, but after the induction phase, it slowed down greatly. I think this had to do with getting the atkins bars, shakes, and snacks. I used quit a bit of artificial sweetners and found I always had cravings for something sweet. This time around, my doctor put me on a low carb diet, due to health reasons, and she said to stay away from artificial sweetners. So I gave up my beloved diet soda and splenda, and so far I haven't had any cravings for sweets at all. It's only been two weeks since I started again, but it just seems to be easier this time around without having the cravings for sweets. I have heard others say their weight has slowed with consuming anything that has sugar alcohols in it, this usually is from artificial sweetners.

kiramaniac

I avoid the low carb bars and shakes. Too many stories that they create stalls. My husband uses Quest bars before workouts. He hasn't had any issues (he also only has a half bar before the workout - they are used cautiously).

After Atkins died, the company filed for bankruptcy. it was bought up by a company who then put his name on the shakes and bars. I don't think he'd have gone for those.

That said, I am pretty impressed with the quality of the Atkins frozen meals. Good stuff there. Check the ingredients on some of them, and I think you'll find real items that we also use.

I do use sweeteners and sugar alcohols.
I like this for coffee: http://www.holdthecarbs.com/sweeteners/lc-sweet-drops
But I notice an aftertaste when I use it in larger volumes for baking and other dessers.

I've settled on Xyla and Zsweet for baking.
Xyla is Xylitol. It's a sugar alcohol. Similar in sweeteners to sugar. Nice flavor. It is derived from birch trees.
Zsweet is a blend of erythritol and stevia.

Good reference here on sugar alcohols: http://lowcarbdiets.about.com/od/whattoeat/a/sugaralcohols.htm

Sugar alcohols are not all equal. Some, like malitol, still have a high glycemic index. Malitol is also known to give people "regularity". I measure my blood ketones and haven't had an issue with either the xylitol or Zsweet , or the occassional truvia. I'm not a fav of Splenda, but do use Torani syrups, which has it in there.

So I am mixed. Im not a fan of bars and shakes. I like the Atkins frozen meals. I selectively use sweeteners. And I still enjoy having dessert. For me, I think I'd be more likely to fall off the wagon if I took the cold turkey approach on sweet stuff.

One final note though. If someone is experiencing a stall (by stall, I mean a plateau of 2+ weeks), and they are otherwise eating "right", then I think these items would be the first to go. I also think a blood ketone tester is a good idea to monitor how your body is reacting.

EricCowperthwaite

My perspective will probably be a bit different, but here you go. I don't eat processed foods, in general. My wife and I pretty much only have food around that we assembled from original ingredients. The only exception to this is the cookies that the kids get for their lunches. Side note is that our kids eat sugar about on par with what we ate as kids in the 60's and 70's since they never eat processed foods at home and soda and cookies are a treat, not a routine food/beverage.

Anyhow, my diet is both primal and low carb and really is not much different from what you would have found yourself eating 100 years ago. I can't comment on how things like Atkins bars and Splenda will impact weight loss because I don't use them and haven't. I have had a huge amount of success with this approach. The only thing I have relatively regularly that might be considered processed or a frankenfood is vodka and my bulletproof coffee.

I do enjoy sweet things, although my tastes have changed very radically since eliminating processed foods and sugars. I now consider blackberries and whipped cream (just cream and vanilla) to be a really good sweet that I enjoy.

KatieHall77

Almond flour and coconut flour, as well as flax seed and pumpkin seed, all fine IMHO. Making a recipe with those is the same as eating a large handful of almonds, etc. I make a breakfast coffee cake with coconut flour and flax.

For me, some artificial sweeteners do tend to stall me so I try to avoid them and learn to make due without them whenever possible.

Been thinking of switching to primal, since its pretty similar to my low carb version diet.

binknbaby

Personally, I strive to have as much "real" food as possible. I find I'm happier and healthier when I do have real food and don't depend on processed foods. It's much more satisfying, too. I mainly follow Weston A Price, but with my own spin on it. Lots of protein, minimal (if any) grains, fermented foods, traditional cooking methods, broths, vegetables as a main source of carbs, lots of good fats... And always as real/organic/clean/non-processed as possible.

JanetLynnJudy

I drink diet sodas and I use artificial sweeteners on a daily basis. As far as other low carb frankenfoods go - yes I do eat them (along with other more natural food like vegetables that my family grows and brings me when they visit). As a rule of thumb, if it is a frankenfood, I try to not have more than one serving of it. Most of it really isn't worth it (some of the Atkins bars for example have a yucky artificial taste). I always, of course, stock up on meats, vegetables, cheeses and nuts from the grocery store. I do use the low carb wraps, low carb yogurts, etc. on a pretty regular basis because of the convenience factor and because my workplace has lots of free very carby food and these things are easy to throw in my bag in the morning. I call these things my "armor". I do feel better when I eat more naturally and my diet is always evolving and changing, so this is all subject to change, but for now it works.

verdemujer

Our family is new to this lifestyle too. We are almost out of induction. Due to how hard it is, we won't be staying here longer than the two weeks. And becuase Phase 2 really has so little different, I'm going to move us more to Phase 3 minus rice/pasta still for another month or so. For us, its about being fresh food and nothing processed. I'm not interested in paying for someone else's vacation so I'm not buying the product. Its just more processed food subsituting for processed food. I don't do any of the sugar alcohols. I use to use Splenda but I discovered that it really did increase my craving levels and suddenly I was using triple to quad what I use to in my tea alone AND wanting more sugar things like cookies and high sugar cereals. Now we use only Stevia. I can keep that simple and I don't think it is a sugar alcohol type subsitute. I am looking at the more paleo/primal diet but we cheese and that diet has no dairy what's so ever. Just getting rid of all the bread/flour products we were eating is a major change. I am thinking about playing with the almond meal muffins/cake things though just to vary up breakfast and the dessert thing. We're lucky in that we love berries so much so that's our real go too dessert item. Good luck with what every way you go!

binknbaby

my workplace has lots of free very carby food

Hmmm... Do you work where I recently worked?? LOL!

I worked at, of all places, a gourmet foods company. So not only did they have insanely high-carb foods in the break room (fruit was the least harmful of it--they had chocolates, cakes, caramel covered popcorn...), but it was also part of my job to taste-test things so I could tell customers what it was like. I think I gained about 10 lbs in the three months I worked there. Yikes!

EricCowperthwaite

Primal doesn't forbid dairy because its a much looser approach. Check out Mark's Daily Apple, for example: http://www.marksdailyapple.com/. Paleo is, to me, nearly religious in its approach. Look at Gary Taubes, too: http://www.garytaubes.com/.

daddybyday

Wow, a lot of great discussion here. Doing a lot of processing.

Eric, I read your post about the bulletproof coffee, and can't wait to try it. My morning meal is currently my largest meal of the day (2 slices of bacon, a 3-egg omelette cooked in coconut oil with cheddar cheese and 2 tb of salsa (or onion and bell pepper, depending on my mood); all that to say that I probably won't add a 350 kcal cup of coffee to breakfast, but maybe as an afternoon snack before work? I don't know when, but I'm DEFINITELY going to give it a shot!

Everyone else: Thanks so much for your perspectives! I know that I'm going to add some almonds into my program at the end of week 2, but stay at induction-level carbs for (probably) 2 more weeks. Then when I go into OWL, I'll add some fresh green beans to the foundation veggies (they're great sauteed with onion and red bell pepper, maybe with a slice of bacon), and an once of berries. Beyond that I have no idea what my diet will look like! So I appreciate the input!!!

Peace,
Tom