The Scarsdale Low-Carb Diet

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What In The World Is A Crossover Food?

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Looking for healthy, inexpensive and versatile ways to add more protein into your diet?

Why not consider dried beans?

Dried beans, also known as legumes and pulses, are not only a great source of protein, but are low in fat, packed with vitamins, minerals and both soluble and insoluble fiber.

Ask any vegetarian how they get enough protein in their diet and they probably will say “I eat a lot of beans”.

I decided to become a vegetarian as a small child and my parents (who were not vegetarians by the way) worried that I would be lacking in the protein necessary for growth. So, after consulting with my pediatrician and many books on raising vegetarian children, they added beans and lentils to the family table. Not only did I grow, but I am the tallest woman in my family, an enormous 5 feet 5 inches tall. Yea, well, my family is not famous for its tall women ?

Protein, Fiber, Vitamins and Minerals
Ok, ok, back to the beans. Beans are an excellent, non-fat source of protein. Just one cup of beans has about 16 grams, about the same as 3 ounces (audio cassette size) piece of chicken, fish or beef.

Because they are a plant, they contain fiber, vitamins and minerals like vegetables. Nutritionists refer to them as “crossover foods” which means they can be used in a meal as a protein or vegetable item. Take a look at the cuisines of different countries and cultures. You will notice that most cultures include beans, prepared in many different ways. Such a versatile food!

Another unique quality of beans is the fiber. Beans contain both soluble and insoluble fiber. Huh? What does this mean?

Insoluble fiber is the technical term for what my Mom always referred to as “roughage”. You know.. the stuff that makes food move through your body more easily. Insoluble fiber has received a lot of publicity in recent years because of the link to a high fiber diet and lowered risk of several types of cancer.

Soluble fiber forms a “gooey” substance in the digestive process that helps with processing of fats, cholesterol and slows the release of carbohydrates into the bloodstream. The American Diabetic Association loves beans!

Beans are rich in antioxidants, folic acid, vitamin B-6 and magnesium. Folic Acid and B-6 are known for their ability to lower homocysteine levels in the blood.

Elevated blood levels of homocysteine in the blood are associated with risk for heart attack, stroke and peripheral vascular disease. 20-40 percent of patients with heart disease have elevated homocysteine levels.

So, what’s the downside of this wonderful food? If you are not used to a high fiber diet….flatulence. As with the introduction of any high fiber food, go easy with the amounts the first few days until your body adjusts. Then any uncomfortable feeling will probably pass.

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How to Cook
You can use canned beans which are nutritionally similar to dried ones. It’s a good idea to rinse the beans before eating them to remove the salt and preservatives used in canning.

I tend to try and avoid processed foods where possible so I buy dried beans and cook them following the instructions on the package. Generally, beans are not complicated to cook, but require time. Most beans, except lentils, require an overnight soak in water to soften them up. Then they can be simmered until soft on the stove or in a slow cooker. Generally, the bigger the bean, the longer they take to cook. One thing to note: after soaking, rinse the beans and cook them in new water. This will help prevent flatulence!

Beans can be frozen after cooking and used in sauces, soups, salads or anywhere your imagination takes you. Where I live, red bean ice cream is popular. Delicious!

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What is Carbohydrate Net Anyway?

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Net carbs are the carbohydrates that can be digested and processed by the body as dietary carbohydrate. Therefore, they directly impact blood sugar. You can determine how many net carbs you are eating by subtracting the grams of fibre, glycerine, and sugar alcohols from the total grams of carbohydrate. Net carbs are the only carbs that you need to count when you are on low-carb diets, such as the Atkins diet.

It is important to understand why fibre does not count as a regular carbohydrate. Fibre substance does not break down into sugar, so it does not play a part in the overall sugar load of the carbohydrate. If a slice of bread has 27 total carbohydrate grams and 3 grams of fibre you have a net carbohydrate content of 24 grams (27 g – 3 grams = 24 grams). This explains why some high fibre foods will have a more favourable impact on the blood sugar and insulin levels.

Only plant foods contain dietary fibre. Fibre has a number of effects on digestion, some beneficial, and some more harmful. One positive effect is that fibre is likely to decelerate the rate of digestion of food. This leads to a more gradual emptying of the food from the stomach into the small intestine. This means that there is less possibility of large quantities of glucose being absorbed quickly from the small intestine into the blood, and therefore a lower chance of an insulin surge. Insulin is the hormone that is released when glucose is absorbed from the small intestine. It is possible that by slowing stomach emptying, fibre helps avoid the situation where the body has to produce large quantities of insulin, as a result of repeated rapid release of glucose into the intestine. In turn this may help protect against diabetes in susceptible people.

However, fibre does get in the way with the absorption of some nutrients. For example, up to 5% of the fat in a moderately high fibre diet is not absorbed because of this interference. This may even be a good thing in Australia, given that 63% of men and 47% of women were overweight in 1995, with no sign that these levels of overweight and obesity will decrease. High fibre foods also interfere to some extent with the absorption of some essential minerals and trace elements, but a high fibre diet is also probable to provide you with extra minerals and trace elements, so the effect is not believed to be very significant for normal Western diets.

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Despite these minor detrimental effects, a high fibre intake is understood to be considerably advantageous on the whole. Low intake of fibre, particularly of the insoluble forms of fibre such as those in bread and other wheat products, is one of the major causes of constipation. Low fibre intakes are also strongly associated with an increased risk of diverticulitis. Although the evidence is less compelling, lack of fibre in the diet may also contribute to the incidence of rectal cancer, haemorrhoids, obesity, appendicitis and ulcerative colitis. High intake of soluble fibres such as the pectin and gums, found in fruits, vegetables, rolled oats, and saponins, found in legumes, is associated with reduced blood cholesterol. High intake of foods of plant origin, all of which contain some fibre, is linked with a reduced threat of heart disease, cancer, and an improved life expectancy.

Another benefit, and one that may help with weight control, is the sensation of satiety, that is, a feeling of fullness, which follows a meal plentiful in fibre. It is also true that high fibre foods are almost always low in fat, so a high-fibre diet will usually be a low-fat diet.

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