- This topic has 1,012 replies, 19 voices, and was last updated 2 years, 4 months ago by
.
- Posts
Hi, Sharpening. That serving of wine is equal to 1 carb + 1 fat exchange, which is equal to a 2-square-inch portion of a dessert, or you can slightly increase your portion of starchy food and fat additive (such as salad dressing).
What is monk fruit? I have asked the produce manager in the store I work at and he doesn’t know. Is it actually a fruit or just a sweetener? Don’t like the taste of stevia so opt for coconut sugar
Hi, reenie4nier. Monk fruit (also known as lo han guo) is a natural no-carbohydrate sweetener. It has a milder taste than Stevia. It is generally available at health-oriented shops, and sometimes in the alternative sweetener section of regular food shops. You can also get it online – for example, http://www.lakanto.ca/.
Hi, I cannot buy a lot of the special flours used in TDC recipes, such as quinoa flour and brown rice flour. Can I use whole wheat or spelt flour instead? Is there a special ratio to follow if I do?
Hi, lbkwankam. Absolutely! As long as you’re not sensitive to gluten, the key criterion is that it is relatively unrefined/unprocessed. Yours are great choices.
Hi there
I am on my third week of the plan and lost weight the first two weeks and gained 0.4kg’s in the third week. I have been eating all the protein as per the plan but have skipped a few snacks as I got busy during the day. Could you please advise what I can do differently this week to see some weight loss again?
Hi, Shameela M. It looks like your current weight puts you right over the border between menu patterns. If you change it to 70 kg (instead of the present 70.5 kg), you will start to see a bit less food in your plan – which may also be more comfortable for you.
Further, physical activity can be a great way to get an extra edge in optimizing your body. If you would like guidance with this, please do repost, and I will get back to you.Good Morning, I’m looking for a little help with milk. I’m working on getting the processed out and I’m stumped when it comes to milk. I’ve used standard 2% milk for years but now that I’m looking there are non-gmo and organic alternatives in every shape and form, plus a lot of non-dairy alternatives. Are we looking for less pasturized? Organic is more than double the price so I’d like to make good choices and spend our food budget wisely.
Hi, rpenni01. The best dairy milks are “pastured” (a different term than “pasteurized”), meaning the cow eats a diet that is natural to her. Those do tend to be expensive, though.
The best bet for your budget is to drink whole milk, or at least find a 2% option without added “milk solids.”
Nondairy milks tend to be expensive.I am concerned about whole milk it I high in fat content. I have been drinking 1% for a long now I find out it is better to use whole. I thought all that milk fat would be bad.
Hi, Chris Koeller. All milk fats aren’t ideal for everyone, but they are better than oxidized fats in most skim and 1% milk products. If you do select the latter, be sure to get a type without added “milk solids.” The best milk fats come from “pastured” products, meaning the cow has access to a natural diet of grasses and bugs.
Hi, Nanay. Thanks for the suggestion. In the meantime, you can use pork for any of the meat recipes in our collection.
- You must be logged in to reply to this topic.