“Confessions” of a Not-So-Paleo Low-Carb Dietitian
Breakfast:
Eggs and kale cooked in coconut oil
Berries with ricotta cheese
Coffee with cream
Lunch:
Arugula with Greek yogurt, avocado, olive oil, and sea salt
Mixed nuts
Hot cocoa tea
Dinner:
Salad made with diced turkey, cucumbers, tomatoes, olive oil, and vinegar
Avocado
Square of unsweetened chocolate
Hot cocoa tea
But there are some decidedly non-Paleo items in my diet and lifestyle as well. Here are my food “confessions,” although I don’t really like using that term here because it implies I’ve done something wrong. If any of you can think of a better word, let me know, and I’ll change it.
I use saccharin every day.
I mentioned using erythritol when I bake in the post referenced above, and explained that baking is a rare occurrence for me. I do have a cup of coffee and a few cups of sugar-free cocoa tea every day, though, and I use saccharin to sweeten them. But instead of Sweet ‘n Low, which contains dextrose (sugar), I use Nectasweet, pure saccharin tablets with no carbohydrates. Saccharin has been around for over 100 years — it was the original sweetener used by people with diabetes prior to the discovery of insulin — and there is no evidence whatsoever that it increases cancer risk in humans. Each Nectasweet tablet provides the equivalent sweetening power of 1 teaspoon of sugar, at a cost of only a penny per serving. Yes, stevia comes from a plant and is therefore “natural,” but we know less about its long-term safety than we do about saccharin, and it’s much more expensive.
Here’s my delicious and easy “Hot cocoa tea” recipe:
Pour boiling water over tea bag of choice (I like Rooibos red or vanilla) and let steep 2-3 minutes. Add 1 tsp unsweetened cocoa powder, 1 Nectasweet tablet, and 1 tablespoon heavy cream or half-and-half. Stir and enjoy.
I make my husband low-carb Cheez-its from processed cheese.
I have Laura Westman, Dr. Eric Westman’s daughter, to thank for this one. I was telling her that one of my clients had asked about a substitute for crackers. “Have you heard about low-carb Cheez-its?” she asked. “You make them from American cheese, they’re super easy, and they taste like the real thing!” Googling “Low-carb Cheez-its” led me to this recipe for Crispy Cheese Crackers. I’ve never been much of a Cheez-it fan, but I made a batch for my husband. He said they were very good, “pretty close” to the original, and I could make them again sometime, which I’ve done. That’s high praise coming from my extremely finicky (but otherwise wonderful) husband. Yes, American cheese is technically a processed food, but it’s not much different from regular cheese in terms of ingredients, and apparently none of them are controversial from a health perspective.
I like Shirataki noodles better than zucchini noodles.
I love zucchini. One of my favorite ways to prepare it is sautéed with mushrooms and onions topped with spicy beef chili. But while some people enjoy substituting zucchini and other vegetables for pasta — by julienning them manually or using a “Zoodler” or other device intended for this purpose — I’m not wild about the results. Although I rarely crave pasta the way I imagine some people on low-carb diets do, occasionally I enjoy making low-carb noodle entrees like Thai Chicken and Noodles and Beef Stroganoff. In my opinion, Miracle Noodles are ideal for these dishes and many others. Shirataki (also called glucomannan) comes from the konjac plant, which is native to Japan. It’s essentially all fiber and contributes less than 5 calories and 1 carb per serving, yet provides a lot of volume. There’s some evidence it may promote weight loss and reduce high cholesterol levels. Maybe it would actually be Paleo approved because it’s not really processed other than being ground up and formed into strands before being packed in liquid. At any rate, I enjoy eating these sometimes.
Tip: Rinse Miracle Noodles really well and pan-fry them without oil or other liquid in order to remove as much water as possible. The less water that remains, the better the texture will be.
I use mayo on beef patties.
Conventional mayonnaise is made with soybean oil and a little bit of sugar, although the amount of carbs in a tablespoon is less than zero. Yes, this is the type of oil that’s made from GMO soybeans and is high in omega-6 polyunsaturated fatty acids (PUFAs). I’m not saying it’s healthy and I don’t eat it that often, but if I’m getting a protein-style burger and there’s no guacamole around (which is usually the case), I’ll top it with mayonnaise without a second thought.
Sometimes I eat nuts roasted in peanut oil, cottonseed oil, etc.
Peanut and seed oils are high in omega-6 PUFAs as well. I usually have raw almonds, macadamias, hazelnuts, and pecans on hand at home. But my husband likes the roasted type, and let’s face it: They do taste better. So sometimes I’ll grab a few from his stash and eat them instead of the raw nuts. I eat a lot of sardines and salmon — usually about four fish meals per week — so I’m definitely getting plenty of omega-3s for balance.
I’m not a fan of Cross-Fit.
In all honesty, I’m about as far from a Cross-Fitter as you can get. I realize not everyone who follows a Paleo diet does Cross-Fit, but enough do to mention it here. I prefer walking and doing Ellen Barrett’s Pilates, yoga, and light resistance routines to stay fit and energized. From my understanding of what Cross-Fit entails and online reports of people (particularly women) developing problems when combining it with carbohydrate restriction, it appears that the two aren’t compatible.
I reheat food and beverages in the microwave.
I’ve read articles online cautioning people about the dangers of microwaving food, and at least a few have been from members of the Ancestral community. I need to see convincing evidence for the assertion that microwaving alters food in a different way than occurs in other cooking methods. This article is one of several that explains why microwaving is safe for cooking and reheating foods and beverages when guidelines are followed (i.e., no metal, plastic tubs, etc.).
So now you see the way I truly eat and live. Particularly in the context of my balanced, very-low-carbohydrate diet, I really don’t think any of these behaviors will do me any harm. In fact, I hope you can relate to a few of them.
Thanks Franziska! I can relate to many of them! LOL!
Glad to hear it!
Good Lord, where have you been (in my life)…? I love mayo in the same way/reasons you do. I microwave on occasion. I still eat processed (i.e., shredded) cheese on occasion. I wouldn’t Cross Fit to save my life.
:: bookmarks your blog ::
Thanks for keeping it real! I’m somewhere in between Primal and Paleo, and long for a true ‘nomer’ for whatever it is I am. Dumb, I know…
Thanks so much, Gwen! Just being honest and will continue speaking my mind 🙂
great post, reminds me of a post by mark sisson where he said “don’t let the perfect be the enemy of the good”. too many sites make it sound like you shouldn’t bother trying low carb/paleo if you don’t use stevia or eat grass fed meat at all times.
Thanks, Brook! Appreciate your comments.
I agree with you on all counts – and I can’t identify with any particular group either. I do roast my own nuts though. It’s incredibly easy. Toss a bunch of raw nuts on an aluminum tray, add butter and salt. Or anything you like. Bake for approx. 15 minutes at 375 degrees. I don’t know actually, I just hang around until they are done. Just don’t let them burn!
Hi Anna,
Thanks for your comments and the roasted nut recipe 🙂
Wonderful post – I agree totally. I hate labels and don’t call myself paleo or primal. My description is “wheatfree, primal, lowcarb”. I do all that you do because lowering carbs is mainly what I’m about. Great to read what you eat 🙂
Thank you so much for your kind words, Lynda. Great blog you have, by the way!
“So now you see the way I truly eat and live. Particularly in the context of my balanced, very-low-carbohydrate diet, I really don’t think any of these behaviors will do me any harm. In fact, I hope you can relate to a few of them.”
I can relate to all you say. The older you get and the longer you low carb the better you look. You can truly talk the talk and walk the walk. Every week, I am reading about another medical professional extolling the virtues of a low carb lifestyle for better health, especially for diabetics.
All over the world the media and informed and honest medical professionals are kicking high sugar foods to death. Not only that, saturated fats from good sources are no longer seen as the bad guys. As you say, fresh whole foods, together with modest exercise and a good sleep pattern is all most people need to stay healthy.
The full Southport GP’s paper can be read here.
http://www.practicaldiabetes.com/SpringboardWebApp/userfiles/espdi/file/March%202014/PP%20Unwin%20final%20proofs%20revised.pdf
Keep up your great work
Kind regards
Eddie
Hi Eddie,
Thanks so much for your kind remarks and insight, as well as the link to this new study. How encouraging to see diabetes control significantly improved through diet alone. It’s happened for you and thousands of others, and finally it appears that people are taking notice.
As always, I appreciate your continued support. Keep up your great work as well.
Franziska
Nothing to worry about…most of us have our pluses and minuses…the overall balance is what matters!
Thanks so much, Chris! And you have a fantastic blog, BTW 🙂
I think I eat a low-carbohydrates version of a Weston Price diet. We all have to decide about priorities because perfection is rarely possible in life. My main priority is limiting carbs, another on – to stay away from gluten. My main diet flaw – I use store-bought Blue Plate mayo from time to time when I don’t make my own, even though it is super easy. I don’t consider using a sugar substitute to be a diet offense – better than sugar anyway. I use tablets of sucralose produced in Switzerland, I buy it in Russia. Somehow it tastes more natural than US version.
Always lovely to hear from you, Galina! Thanks for sharing your thoughts, along with your own non-WAPF indulgences 🙂
How about “Concessions of a Not-So-Paleo Low-Carb Dietician”?
Your “peccadillos,” like my own, just make us human. Good piece, Franziska.
Nice! You’re very good 😉
Thanks for your comments and continued support, Dan.
As you know, I follow a fairly low carb/paleo-esque diet. But last weekend was my husbands birthday and I baked my very first pie ever! Real sugar, gluten filled. It was so good…I ate 1/4 of it along with cinnamon ice cream in one sitting. I felt no guilt.
Congratulations on making your first pie! Pie crusts are a bear, so I’m glad yours turned out great and you enjoyed it 🙂
From time to time I share my cooking ideas when something turns right, but it is not always the case. Yesterday I made a cheesecake out of ricotta cheese, rhubarb and some blueberries which didn’t taste good at all and on the top of it was in an odd color- greyish blue – it was a complete flop.
Sorry to hear that. Annoying when you take the time to prepare something and then you can’t eat it. I actually prefer plain cheesecake — just sour cream, cream cheese, eggs, vanilla, and sweetener. Easy and so delicious!
Hi Franziska
Loved this post and like your picture too.
I’m with you on the walking! How each of us chooses to keep fit/take exercise is of course a personal choice. It’s so good to share our thoughts and ideas on exerceise, food, lifestyle.
I enjoyed a lovely local walk this afternoon .. it’s the Spring season here in the UK and the colours of plants, trees in the parks and gardens just look great.
Now it’s time for dinner. Some chicken and bacon cooked in a creamy leek sauce and served with spinach and mashed swede …delicious. I’m sending a ‘virtual’ plate of food over for you to enjoy.
All the best Jan
Always great to hear from you, Jan! Thanks so much for your nice feedback and compliment. Agree that everyone should find some type of activity they enjoy.
I can imagine how beautiful England is in the spring. I want to go back! Someday.
Delicious dinner you have planned. Thanks for the virtual plate 🙂
Kind regards, Franziska
I could just hug you, Franziska. 🙂 I’m constantly juggling paleo with practicality and factoring in diabetes. Regarding the word “confess”, you could say “reveal”. It made my morning today!
Appreciate the virtual hug, GG! I guess it would be “Revelations of a Not-So-Paleo Low-Carb Dietitian,” then 🙂 Glad you enjoyed it. Have a great week!
Thank you for your honest post. 🙂 That reminded me, I should try shiratake noodles again. I used them in weight loss and enjoyed them.
I eat a little 85% chocolate everyday and sometimes buy the seaweed snacks in TJ’s that have canola (gasp!) rather than more expensive Sea Snax.
Also not a cross-fitter. I can relate. Karen P
Thanks, Karen! I love shirataki noodles and have some on hand always.Thanks for sharing your indulgences 🙂
Hello Franziska,
I agree with your style of low carb completely. As the cook in our family, I will occasionally use things like mayonnaise, uncured bacon, erythritol or stevia, etc. even though they are essentially processed. Whatever keeps everything interesting and delicious.
It is also very refreshing to hear from a dietician that understands the benefits of the low carb lifestyle and supports it.
It bothers me that we have been so deceived by most of the nutritional community and the doctors who listen to them. So many of the current problems could have been prevented and we could have known how to raise our own kids with a truly healthy diet instead of the high carb/low fat diet espoused by the AND. Just the other day a study came out that confirmed that saturated fats are not the heart health enemy. The AND again circled the wagons to protect their horrible food pyramid.
I only found your website today (from a link on authoritynutrition.com) so have not read many of your articles yet but you are our kind of dietician that is for sure, thanks.
Rick
Welcome, Rick! Thanks so much for your comments and nice feedback. I hear you loud and clear on the issues you have with the AND and other organizations who espouse a low-fat diet for all. I’m glad you like my site and am grateful for your support of my pro-low-carb position. Authority Nutrition is a wonderful site; Kris provides some of the best information out there and is a very kind and gracious person.
Thanks again,
Franziska
“Kris provides some of the best information out there and is a very kind and gracious person.”
Too true and what a man. A man that has been to the bottom of the abyss and clawed his way out. A totally honest man and worthy of the highest respect, a man amongst men for sure.
Eddie
OMG! You are eating Kirkland mixed nuts that we buy in multiples here at our local Costco! Ha! Ha! Great minds think alike!
I am going through your blogs since their inception. This is better than reading a book! Thank you for the time and effort you put into this.
Thank you for all the nice feedback on my blog posts, Sheryl! I am so glad you find them helpful.