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My 20% non-PB? I'm thinking Carbquick

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  • My 20% non-PB? I'm thinking Carbquick

    I try to always eat PB and never intentionally use the "20% cheat-deal."

    I'm torn about it now, though.
    I bought a Fry Daddy to do some fried food and searched for a batter/coating technique.
    Hubby loves gravy and pizza.
    Lots of reasons, but I came up with this:

    I ate a bit of gravy once (ordered the wrong thing in a restaurant) and gained 2.5 lbs. OVERNIGHT.
    Last night, I made gravy with Carbquick (Bisquik low-carb alternative), ate a bit, weighed the next day and no weight gain -- even dropped 1 lb.

    I know it's not primal. I don't plan to make baked goods with it because I refuse to use artificial sweetener (and what good is a muffin/cookie etc. without sweetness?) Besides, I have a tendency to overeat baked goods.

    I decided Carbquick will be my 20% non-PB for frying coatings, a bit in main dish recipes as a thickener, gravy, etc. Carbquik tastes great and browns/thickens just like flour.

    I figure this as part of my 20% cheat is much-better than candy or breads!
    Ok -- bash me for it! LOL

    Tova Industries Carbquik

  • #2
    I'm only a couple months in, so feel free to ignore. However, why not just use the regular bisquick? At least there won't be quite so much fake stuff in it? Or better yet, make your own batter...then you know exactly what goes in it..
    Primal since 4/7/2012

    Starting weight 140
    Current weigh 126

    www.jenniferglobensky.blogspot.com

    Jennifer

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    • #3
      YIKES!

      Ingredients: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors.

      1 cup = 37g Carbohydrate; 27g Dietary Fiber; 10g NET Carbs

      Low Carb Products & Ingredients - Page 1


      Looks like Big Ag is on the fake-food wagon again. They go through all sorts of contortions to make their crap acceptable, when the real solution is to throw it out entirely. If you ask me, this stuff is worse than regular flour!

      By the way, Sucralose is an artificial sweetener. It's the chemical name for Splenda.

      I guess if you're only using it for breading, well, you have your 20%. But why not just use potato flour instead?
      5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.

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      • #4
        Originally posted by JennGlob View Post
        I'm only a couple months in, so feel free to ignore. However, why not just use the regular bisquick? At least there won't be quite so much fake stuff in it? Or better yet, make your own batter...then you know exactly what goes in it..
        So what's your 20% non-PB?

        Comment


        • #5
          How about cornmeal? I admit to not being southern and not understanding the appeal or need for fried meats coated in breading, so ignore if cornmeal won't work. I just remember as a kid we used to bring it to fry our fish when we went fishing.
          Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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          • #6
            What is 20%??? How do you measure it?? As far as I'm concerned there is no 20%. You aim for 100% knowing that 20% is going to be out of your control or fall in the margins of primal acceptance. Unless you grow, kill, render or prepare it yourself, its not going to be 100%. I know when I eat out it going to be cooked with canola oil. I know the garlic bread was made with margarine, not butter. I know I can't eat organic and pastured and grassfed every time. Even when I'm not eating primal, I still choose to eat real, unprocessed food as much as possible. I avoid/limit the ingredients that make me feel like crap (wheat & oils, excess chocolate & sugar). Just because its not primal doesn't mean it has to be garbage.

            Eat real food.
            Sandra
            *My obligatory intro

            There are no cheat days. There are days when you eat primal and days you don't. As soon as you label a day a cheat day, you're on a diet. Don't be on a diet. ~~ Fernaldo

            DAINTY CAN KISS MY PRIMAL BACKSIDE. ~~ Crabcakes

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            • #7
              How about rice or potato flour? I think those would give similar results and are gluten free.

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              • #8
                I feel like given that it has wheat flour and gluten, why not just use flour or try a few more alternatives.

                I think a big part of Primal is stepping away from highly processed foods and this just seems no better than wheat flour... and really seems even worse.

                http://maggiesfeast.wordpress.com/
                Check out my blog. Hope to share lots of great recipes and ideas!

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                • #9
                  I'd make the real deal and call it 20% and avoid the Frankenfood.

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                  • #10
                    80% - Mammoth brains and marrow, Grubs that feed on rotting trees grown in non-depleted soil
                    20% - Grass-fed beef, whole-fat raw dairy, organic produce from a grocery store

                    OR

                    80% - Grass-fed beef and lamb. Pastured pork, poultry, and eggs. Local fresh produce.
                    20% - Conventional meats, Full-fat dairy (preferably raw/clean), conventional produce, fruit, nuts

                    OR

                    80% - Conventional meat and poultry. Store-brand bacon. All fruits and vegetables. Nuts.
                    20% - Legumes. Any dairy. Occasional grains and seed oils.

                    My point - It's a sliding scale. When I started this, I considered things to be part of my 80% that I won't touch now. They spent time in the 20% category as I refined my definition of "Primal" and eventually fell into the "super-occasional/never" category.

                    So, good on you for everything you're doing. Don't take this as a criticism, but a suggestion you may want to disinclude certain things from your 20%.

                    If so, most of those things appear to be on the ingredient list of your Carbquik.

                    I've seen some decent-sounding "Primal" recipes for all manner of fried things and breadings and pizza.

                    Tapioca starch is a better choice than that fake stuff. Rice flour. Potato flour. Those are reasonable 20% items. Carbquik is an abomination.
                    The Champagne of Beards

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                    • #11
                      Honestly, you're just using it for breading. That's, what, a tablespoon? It's not like you're making loaves of bread or baskets of biscuits. Just use the real flour.

                      I think of the 20% as stuff that's sort-of primal but not great. Canola oil, whey/dairy, peas, hummus, peanuts, lentils/beans, unrefiend sugars like molasses, maple syrup or sugarcane juice (comes in a can in the Mexican aisle.) Not quite primal, but it won't kill you either. Anything else is "cheating."

                      I would call Carbquick cheating because it's so dang processed as to be nearly frankenfood. Enzyme enriched carbalose? It sounds like Soylent Green.
                      5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.

                      Comment


                      • #12
                        I've heard that crushed pork rinds make a pretty good flour for breading things.
                        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

                        Comment


                        • #13
                          Originally posted by Chatty View Post
                          So what's your 20% non-PB?
                          My 20% usually falls with fancy desserts at restaurants. If placed in front of me, I will have 2-3 bites. Which compared to how I used to pick up the bowl and lick it clean is great restraint Fortunately, I'm only faced with this once or twice a month. I do drink red wine and have very dark chocolate, but I don't count it against me unless I go overboard.
                          Primal since 4/7/2012

                          Starting weight 140
                          Current weigh 126

                          www.jenniferglobensky.blogspot.com

                          Jennifer

                          Comment


                          • #14
                            Can people PLEASE stop judging _anything_ food/nutrition related by checking their goddamn weight on the day before and after eating said food?
                            It does not work that way and it never will.

                            Comment


                            • #15
                              Originally posted by oxide View Post
                              YIKES!

                              Ingredients: Carbalose Flour (Enzyme-Enriched Wheat & Wheat Protein, Wheat Gluten, Wheat and Vegetable Fiber, High-Protein Wheat Flour, Canola Oil, Salt, Emulsifiers, Enzymes, Ascorbic Acid, Sucralose, Calcium Propionate), Palm Oil, Buttermilk Powder, Baking Powder, Egg White Solids, Lecithin, Salt, Natural & Artificial Flavors.

                              1 cup = 37g Carbohydrate; 27g Dietary Fiber; 10g NET Carbs

                              Low Carb Products & Ingredients - Page 1


                              Looks like Big Ag is on the fake-food wagon again. They go through all sorts of contortions to make their crap acceptable, when the real solution is to throw it out entirely. If you ask me, this stuff is worse than regular flour!

                              By the way, Sucralose is an artificial sweetener. It's the chemical name for Splenda.

                              I guess if you're only using it for breading, well, you have your 20%. But why not just use potato flour instead?
                              That's hilarious. In order to get the net carb count down, they actually PUMP IT FULL OF EXTRA GLUTEN! AH HAHAHA!

                              This crap is 10 times worse for you than normal flour.

                              Posts like this make me want to bang my head on the table. The Primal Blueprint is about eating real foods and avoiding fake processed foods. IT IS NOT A LOW CARBOHYDRATE DIET. Keeping carbs low does not make you Primal at all, and eating normal all purpose flour is closer to Primal than this garbage.

                              The idea behind the 80/20 rule is not to stress in situations where things are out of your control. Meaning, if you're at a wedding or out to dinner with friends, you have to accept the fact that you're not going to get ideal food: the meats are probably marinated in nasty vegetable oil, they're fried on the same griddle as toast and pancakes, there's probably sugar in all the sauces, etc. That is where your 20% comes in - doing the best you can in social situations and being okay that you're not making a perfect choice, just the best you can at the time. The 20% rule doesn't mean to make 20% of your diet pure crap. It's not an excuse to eat bread. It means you can remove the bun from the burger and eat the burger without throwing the whole burger out because it "touched" the bread and trace gluten may be on it. Know what I mean?

                              If you want something crusty, use tapioca starch or potato starch. Potatoes and tapioca (tapioca is cassava root) are both completely primal foods and are staples in many indigenous cultures. I ate 320g of carbohydrate today with 45g of fat. It was very lean beef with lots of sweet potatoes, pumpkin and 3 apples. It was all 100% Primal despite my carb count.
                              Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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