Sun, Nov-16-03, 23:11
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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You don't need Atkins Bake Mix to make great low-carb baked goods. In Canada, it's unbelievably expensive and can be unbelievably gakky but there's two schools of though on this. I belong to the Bake Mix is Gakky school.
The Kitchen Forum is packed full of great recipes for breads, muffins and the like so take a cruise through there.
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Also, when I was grocery shopping tonight, I went to the book section but couldn't find the "Atkins New Revolution" book. However, I did find "The Atkins for Life" book in hard cover. I gather it's a new book. Has anyone heard of it? Is it as good as the "Atkins New Revolution"?
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They're based on the the same principles but I would say that Atkins for Life is for people who are not over fat and in relatively good shape or for those in Atkins Maintenance. For fat loss intervention, you need Atkins New Diet Revolution. Another book that follows the same principles is Protein Power which explains everything clearly.
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I still haven't been able to find soy protein, but the soy flour I bought is 35% protein. It's Bob's Red Mill Stone Ground, Whole Grain Soy Flour, 35% protein. Does anyone know if this can be used as both the soy flour AND the soy protein instead of two different products, or is it necessary for two separate products?
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There's a couple of reasons for using both. Soy flour is much higher in carbs and can leave a very strong soy taste which some people don't like. Soy protein isolate is much lower in carbs and has virtually no soy taste. Strange but true, de-fatted or low-fat soy flour is lower in carbs than the regular.
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Karen said it's not necessary to add much salt.
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Um, I said there was too much baking soda in the original recipe which was 2 Tbsp and advised to use baking powder instead. 1 tsp. per cup of dry ingredients is plenty!
Karen
Last edited by Karen : Sun, Nov-16-03 at 23:17.
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