Have you ever wondered how Japanese people can stay so thin when they eat a lot of noodles in their diet. Well one Japanese noodle is made with Konnyaku - an Asian natural plant - and it is 97% fiber! What this means is that your body will not digest it, and it is, basically, a carb a calorie free food for you.

You can use these noodles instead of regular pasta in your favorite Italian dishes. You can also use them for stir fry in Asian food. Actually the possible uses of Konnyaku noodles is limitless. You do not have to do without the comfort of noddles any more.

Konnyaku Health benefits

Some weight loss studies in Japan have shown that Konnyaku has some added benefits:

• The fiber rich food helped obese people lose weight
• Subjects also reported lower cholesterol levels, and a relief from high blood pressure. They even found the noodles helped them stabilize blood sugar levels.

So how can you find them in your local area? Go Here: Buy Konnyaku Noodles

You can also learn more about natural weight supplements with Konnyaku Noodles

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Is there such a thing as a carbohydrate addiction. Even the American Heart Association, seems to recognize that carbohydrate increase can impact blood insulin levels. That, in turn, seems to make lots of people crave more carbohydrates. The cycle keeps moving, and thus we have a carbohydrate additction.

Making sure that we consume a sensible amount of starchy food, and also that we eat an adequate amount of protein and essential amino acids, seems to provide a satisfying meal for our bodies. Our brain stops sending us crazy signals to eat more. We feel satiated.

But it is not always practical, or even sensible, to eat enough protein in the form of a meal. In addition to getting enough protein, and even though we are not counting carbs, we do need to watch it so that we do not overeat.

Some affordable natural protein shakes can really help. Take a look at CNI Lean To Reduce Food cravings. A convenient smoothie which is high in protein and essential amino acids, but low in fat and calories, can serve as a convenient carb craving killer! You can use it as a snack or a meal replacement for those times when you are just not able to sit down to a juicy steak or bunless burger!

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I just wanted to report in that as of today, I have been doing a modified Atkins and have lost 5 pounds in one month. I have to say what Atkins says in the book is true. Before I started this modified Atkins I was hungry all the time. It was so bad I had to carry food with me constantly. I exercised like crazy but never lost any weight. Now I can go for four hours without feeling like I am starving. Also, before I started the modified Atkins, I would have terrible drops in my blood sugar where I would feel shaky and weak. I don’t have those any more. I couldn’t believe what a difference this small change made.

Here are some of the changes I made in my diet

1. Stopped eating cereal, toast, bagel or oatmeal for breakfast - I now have a hard boiled egg or scramble two eggs or have a piece of cheese wrapped in a low carb tortilla. You can buy low carb tortillas in the tortilla section at your grocery store.

2. Stopped eating so much fruit - I have maybe two or three servings of fruit a day (a banana, orange or applesauce) as compared to five or six.

3. Added more vegetables - I make a big salad and put it in plastic containers. The salad lasts all week and I have at least a small salad every day. I usually put cheese on it and sometimes top it with tuna fish.

4. Eat less sweets - I still have a cookie, a few pieces of candy or a small serving of ice cream everyday. I just don’t feel the need to eat a whole candy bar, a huge serving of ice cream or cake. I am content with a small portion. What has helped also is when I get the big container of ice cream I put small portions into small plastic containers. That way when I want ice cream I just take a little cup out of the freezer. No need to wait for it to get soft and the portion is controlled.

5. Stopped eating yogurt - I realized though yogurt was good for the protein, there was way too much sugar in it for me. I was also eating Kashi Bars which I realized had way too many carbs in them.

I can’t tell you how amazing it is that I don’t crave crackers, pretzels, chips or sweets. I just don’t have to have them the way I did before. Plus I am losing weight. Not real fast but still it works out to about a pound a week.

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If you answered mostly yes to the “A” and “B” parts of the questionnaire, according to Atkins, you have a condition that is the common denominator among nearly all overweight people. It is called hyperinsulinism. If you answered yes to mostly the “C” portion, hyperinsulinism may also your problem.

People who suffer from hyperinsulinism feel hungry all the time and yet when they eat the high carb food they crave, they feel better for only a short time. When you change to a low carb/high protein diet you will find that your appetite decreases and you stay full longer.

What is hyperinsulinism - Hyperinsulinism is the condition that results from too much insulin being produced by your body. Foods rich in carbohydrates - especially sugar, honey, milk and fruit, contain simple sugars, and refined carbohydrates such as flour, white rice and potato starch - are readily absorbed through the stomach, so they quickly convert to glucose (sugar). When these foods are eaten in excess, they require a lot of insulin to process. Foods made of protein and fat require little or no insulin.

This is pretty much the basis of the whole low carb theory. Once you begin to control the insulin being produced by your body, the hunger goes away and your body burn the calories much more efficiently and you lose weight. I can tell once I started eating less carbs and more protein, my appetite did decrease event though I was still eating some fruit and using sugar in a few things like coffee.

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Group A: “I Don’t Really Eat That Much!”

Are you overweight despite the fact that you don’t eat that much?

Do you follow standard weight loss diets to the letter yet make no headway losing weight, or get stuck far short of your goal?

Have you noticed that many slim people consumre more food and more calories than you do?

Are you just plain hungry on low-calorie/low-fat diets?

Do you find when you eat the amount of food that feels just right you don’t lose-or you even gain? (My aunt and my mother both mentioned this problem to me)

Do you find yourself losing and regaining the same 10 to 15 pounds?

Do you gain weight even though you eat natural, low-fat food? (Boy was this ever me with my yogurt and energy bars)

Do you ever wonder if your weight problem could be hereditary?

Do you eat to make yourself feel better? (Okay, just about everyone does this.)

Group B: “I Crave Food Always”

Do you have an inexplicable obsession with food? (I think when ever you think you can’t eat as much as you want - eating food becomes an obsession)

Do you have a habit of eating late at night after dinner?

Do you have a tendency to binge?

Do you constantly crave sweets, pasta, bread and other high carb foods? (I have noticed since I have been doing a modified Atkins, I do crave these things less)

Do you nibble all day long when food is available?

Do you have a strong desire to eat again within two hours of eating a filling meal?

Do you consider yourself a compulsive eater?

Do you suffer from these symptoms which diminish or vanish as soon as you eat:

- irritability?

- inexplicable drops in your energy level throughout the day?

- often overwhelming bouts of fatigue, especially in the afternoon? (I always used to feel really tired at 4:00 pm when I was eating too many carbs)

- mood swings?

- difficulty concentrating

- sleep difficulties

- anxiety, sadness and depression for which there is no obvious explanation?

- dizziness, trembling, palpitations

- brain fog or loss of metal acuity?

Group C: “I Can’t Live Without This One Food”

Do you have a single food or beverage you feel could not do without? (I can not live without coffee)

Is there a specific food or beverage that makes you feel good as soon as you consume it?(Did I mention COFFEE already!)

Do you ever think, “I wonder if I could be addicted to that food/beverage? (coffee and chocolate for sure)

Next post we’ll talk about Dr. Atkins answers to these questions.

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I call it Sweet Potato Casserole, and I serve it as a side dish. Some people consider it a dessert. It is sweet, but it is also very healthy and goes great with meet and veggies. In fact, many people say it reminds them of Thanksgiving. As I said, it almost seems like sweet potatos, but it is not!

Low Carbohydrate Pumpkin Casserole Recipe

You need: 2 15 oz cans of pumpkin puree (pie filling), 1 8 oz container of cream cheese, 3 eggs, cinnamon, 1/2 cup of chopped nuts, 1 cup of butter, 1 cup of almond (or pecan) pieces, and 3 packets of sugar substitute (no carbs like stevia).

First - Preheat your oven to 350 Degrees.

• Warm the cream cheese to soften it. I find that about 30 seconds in the microwave works well.
• Melt 1/4 cup of butter too.
• Mix the pumpkin, cream cheese, eggs, cinnamon, butter, and 1 packet of sugar substitute. Make sure it is well blended. The cream cheese is the hardest thing to mix in well.
• Make the topping - Melt the rest of the butter (2/3 cup), and mix it with the almond peices and 2 packets of sugar substitute. You will have a sweet and sticky mixture.
• Pour the pumpkin mixture in a baking pan, and then level it so it is flat and smooth on the top.
• Distribute the topping over the surface. This can be a little tricky, and I usually drop it with a spoon.
• Bake at 350 degrees for 45 minutes.

I hope you enjoy this dish as much as I do. It is better served warm (in my opinion), but I do make it the day before sometimes and then reheat it in the oven or microwave (if I made it in a microwave safe dish). You can also add a few tablespoons of almond flour to the pumpkin mixture to give it a firmer texture.

Serving sizes will vary, but the whole mix should not contain more than 35 - 40 net grams of carbohydrates. In my family, the mix makes at last 10 generous servings. So enjoy, and don’t worry! Plus, pumpkin is a high fiber treat.

Remember, you can look up common foods with our Food Carb Database.

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Here are some tips from the Atkin’s book about shopping for a low carb diet:

1. Eliminate sugar from your kitchen and don’t purchase products that contain sugar. If you are doing a modified Atkins like I am - look at the number of grams of sugar in the product, anything over 10 grams per serving is too high.

2. When grocery shopping, stick to the aisles on the perimeters of the store. The center aisles are where the junk food and processed food lurk.

3. Look for-and purchase-the ever-increasing selection of contolled carbogydrate food alternatives to low-fat, high-sugar foods.

4. Use our carbohydrate gram counter Count carbs-to find out how many grams of carbs are in the food you want to buy.

5. Even if you are not trying to lose weight, avoid the typical high-carb breakfast choices such as toast, muffins, bagels, and cereal.

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Here is more interesting information from the Atkins Diet Book:

Though it is true that gaining weight results from taking in too many calories - this only happens when you are eating a lot of carbohydrates along with fat. When you follow a controlled carbohydrate approach you get what Atkin’s calls a “metabolic advantage.” When you control your carbohydrate consumption sufficiently, you body will switch from burning glucose derived from carbohydrates to burning primarily fat for energy.

If you were eating 2,000 calories on a low-fat diet, you might not lose weight. The metabolic advantage is that burning fat takes more energy so you expend more calories. And if you eat fewer calories-as many people do becaue their appetitie is usually diminished-you’ll likely lose weight even faster.

I have doing a modified Atkin’s diet for the past week and he is right about hunger. I feel much more satisfied and am no longer constantly snacking. Plus, I have not felt my blood sugar drop the way it used too.

Atkins says when he first published the book, his claim was controversial but now as scientists have begun to understand metabolism better the Atkin’s theory is “galloping into acceptance.”

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I used to think the Atkin’s Diet was crazy and scary but a friend lent me the book and after I started to read it - it began to make sense to me. I have been trying to lose that last 20 pounds for the last 10 years and have been unsuccessful. I thought I was eating the right stuff - yogurt, Kashi bars, fruit and high fiber cereal. I was always hungry and never satisfied plus my blood sugar would drop radically and I would feel awful. Also after my father-in-law was diagnosed with diabetes, he had to change his diet. He had to eat less carbs and more protein. He lost a ton of weight after he started eating that way. I think this is why I finally decided to take a look at Atkins ways of eating. Here is Atkins had to say that began to convince me:

Most obesity exists when the body’ metabolism - the process by which it turns food into fuel-isn’t working right. The more overweight a person is the more certain is the presence of metabolic disturbance.

The basis of the metablolic disturbance in obesity doesn’t have to do with the fat you eat. It has to do with eating too many carbohydrates, which leads to metabolic problems such as insulin resistance and hyperinsulinism.

When you control your refined carbohydrates, you avoid the foods that cause you to be fat.

The metabolic correction is so striking that some of you will be able to lose weight eating a higher number of calories than you’ve been eating on diets top-heavy in carbs.

Diets high in carbohydrates are precisely what most overweight people don’t need and can’t become permanently slim on. Low-fat diets are, by their very nature, almost always high-carbohydrate diets and bring on the very problems that they were intended to protect us from.

Our epidemic (and believe Dr. Atkins is not exagerating in the slightest when he says this) of diabetes, heart disease and high blood pressure are very largely the results of our overconsumption of refined carbs and its conncetion to hyperinsulinism.

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I think that it gets a lot easier to plan low carb meals after you have been on the diet for awhile. You get a feel for the types of food that will keep you satisfied without blowing your small carb allowance. But at first, especially when you do not really trust the diet, it can be tough to plan meals. I have prepared some meals. By the way, I retrieved approximate carb counts with the help of our food carb counts script! These meals should make it very possible to stay under that restrictive limit of 20 grams of carbohydrates a day.

Breakfast - I urge you to eat breakfast, even if you were not a big breakfast eater before. It is so important to make sure your belly feels full so you are not tempted to indulge in starchy no-no food later in the morning.

Eggs - eggs are a low carb dieters friend! You can scramble them with butter and an ounce of cheese(most kinds)  for less than 2 carbs. Go ahead and add in some chopped onions, green peppers, fresh mushrooms, etc for another couple of carbs. The veggies will use up a few more carbs, but they also pack lots of fiber.

If you don’t want to cook, hard boil some eggs to take on the run with you. Or you can whip up scrambled eggs the night before, and then freeze them. Wrap them in freezer paper or a lettuce leaf for a low carb “breakfast taco”.

Breakfast will get easier after the first two weeks because you will be able to add in more food.

Whey Powder Breakfast Shakes - Body builders use this to add protein into their diets, and it is very popular with low carb dieters. I buy a branded called Designer Whey, and you can find it in chocolate or vanilla. The simplest thing to do is jsut to add a scoop (included) to 3 ounces of water for 19 grams of protein with only 2 grabs of carbohydrates!

People have invented a lot of smoothies and shakes that use the whey poweder as a base. You can blend it with ice for a frozen drink, and you can improve this when you add a little bit (2 tablespoons) of cream (or whipped cream) for a “low carb milk shake”.  The cream should only add a couple more carbs. I have even seen a recipe for a whey powder shake that uses instant coffee for a kick!

Pumpkin Pancakes - If you stick to a low carbohydrate diet, pumpkins will become your friend. It will become a fill in for starchy potatos, and it is filling, and also very good for you! Who knew?

You can find many variations for pumpkin pancakes, but here is the easiest one. Simple buy pumpkin pie filling. To make the easiest recipe, you will need cream cheese, splenda, pumkin puree (pie filling), and an egg.

I simply mix one large egg per 1/4 cup of pumpkin. Then add in 2 tablespoons of soft cream cheese until it is well blended. You can add nutmeg or other flavorings to taste, and many people like it with a little low carb sweetener like stevia or spenda. Some people like to really taste the pumpkin, while others like to cover it up more.

Then fry it up in the pan like you would a pancake. You will be surprised how useful pumpkins are when you continue with your low carb advanture.

If you have more low carb induction friendly breakfast ideas, we’d love to hear your comments!

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