The challenge? Thirty health-related posts in 30 days, using prompts prepared by the folks at WEGO Health.
Day Eighteen: Open a Book. Choose a book and open it to a random page and point to a phrase. Use that phrase to get you writing today. Free write for 15-20 without stopping.
The book I picked was “The New Atkins for a New You,” mainly because it was within arm’s reach when I sat down to write today’s post. I’m still not convinced “New Atkins” is better than “New Diet Revolution,” the plan I lost 100+ pounds on from 2003-05.
Hidden carbs lurk in many condiments.
Boy, do I know that all too well. When I started Atkins the first time, I read labels diligently, seeking out all that pesky high fructose corn syrup … which is in practically everything. Ketchup, barbecue sauce, cocktail sauce, salad dressings. Luckily, there are plenty of low-carb recipes for those items. (Dana Carpender’s “500 Low-Carb Recipes” has a fantastic one for barbecue sauce. Tastes just like its sugary counterpart — and gave me a chance to buy liquid smoke for the first time.)
Speaking of HFCS, how do y’all feel about the industry’s attempt to re-brand the stuff as “corn sugar”? I *love* (note the sarcasm, please) the ads that say “sugar is sugar.” Yes, sugar IS sugar … and Americans eat too much of it all around. Adding it to anything and everything doesn’t help us one bit — unless it’s to create cravings that keep us coming back for more.
When it comes to carb content, low-fat condiments are worse than full-fat ones. That’s because when companies take out fat, they add sugar/salt to make up for it.
I saw more proof of that just yesterday. Somehow, I ended up with no mayonnaise in my fridge and only reduced-fat mayo in the pantry. (It was that Kraft mayo with olive oil, and I think I bought it before I went back on Atkins.) It claimed to have 1/3 of the fat in regular mayonnaise — but sure enough, it had more than twice the carb content. A single tablespoon had 2 Net Carbs.
Since I’d just hard-boiled 12 eggs and planned to make egg salad to take to work with me for dinner, I cracked it open anyway.
Needless to say, I made a Walmart run for the real thing after work. I’m not going to use 2-carb mayo every time I want to make a deviled egg. Made properly, two whole deviled eggs (four halves) have about 1.6 carbs … I refuse to turn that into a 3.6-carb snack.
It was another reminder to check those labels carefully before I buy. I don’t want any more stealth carbs creeping into my condiments!