nuts over nuts

[bedshaped2000]

Im having problems at the moment with my weight, as in i cant stop losing it. I have resulted in eating plenty of brazil nuts, walnuts, sunflower seeds, pumpkin seeds and almond flakes. The eating part of all these im fine with as i cant stop . the thing that concerns me is the fat. I was on the understanding that to much fat was bad for you or are the nuts good fat. I try and control my weight with balancing the exercise but as soon as i lay off the exercise for a few days the bgs start to rise. Morning bgs with exercise day before are between 4.7 to 5.2. If i keep my diet the same and stop the exercise the weight i can control but the morning bgs start to elavate between 5.8 to 6.4 in the morning. Is this the exercice or is my liver dumping in the morning. Anyway my main concern is fat in nuts good or bad? Ive also changed my greek yogurt total 0% fat in the morning to 10%fat total 3g of carb less than the 0%. Im just concerned that with low carbing im getting excellent bg readings but i dont want it to be at the cost of my arteries furring up from the fat.

 

[Ardbeg]

I think with nuts, as indeed most if not all things in life, it's a case of everything in moderation.

 

[noblehead]

bedshaped,

Nuts do have a high fat content, but those fats are mostly unsaturated fats, especially momounsaturated which are apparently good for your heart and cholesterol. This type of fat helps to decrease the 'bad' levels of LDL cholesterol and improve the 'good' HDL cholesterol.

Therefore, nuts are fine to eat and very nutritious, but be careful as some can be a little carby. It is common that folk mistakenly believe that nuts are unhealthy, believing that they contain saturated fat, I wasn't sure myself until about 6-9 months back when I icluded them in my diet on a regular bases. Pleased you enjoy the sunflower and pumpkin seeds too, I have these on my morning cereal with blueberries............................delicious!

Nigel

 

[IanD]

Nuts have been an important part of my reduced carb diet for 2 years.

On diagnosis my chol was 7.6. I followed the DUK/NHS diet for 8 years, including chol reducing marg & oat bran, & chol has been stable at 5.2 - 5.5. I cannot take statins as they cause muscle pain. 3 months of reduced carb'ing reduced my chol to 4.3 - 4.8.

As one subject of UCL's SABRE Heart & diabetes research project, I was subjected last year to a full range of non-invasive tests. There were no heart conditions giving cause for concern or needed any follow up.

I have ground almonds as the basis for 'porridge' with added milled seeds, coconut, oat bran & wheat germ. I use the 'minute muffin' recipe for 'bread,' again based on ground almonds & seeds, & mixed with eggs & oil. In between I snack on nuts & cheese .... with the daily apple & orange. I don't feel hungry & have plenty of energy for gym & tennis.

Obviously I need not worry about the fats in my diet. Your own chol results will show any problems - or benefits - you may have.

A common opinion of low carbers is that fats are bad in combination with carbs, but otherwise OK. Junk food tends to high carb & fat - chips, burgers, pizza, bread/butter ....

 

[noblehead]

I have ground almonds as the basis for 'porridge' with added milled seeds, coconut, oat bran & wheat germ. I use the 'minute muffin' recipe for 'bread,' again based on ground almonds & seeds, & mixed with eggs & oil. In between I snack on nuts & cheese .... with the daily apple & orange. I don't feel hungry & have plenty of energy for gym & tennis.

That's a good start to the day there Ian, oatbran and milled seeds will no doubt have contributed to your lower cholesterol levels. Fruit also plays a important part too.

Nigel

 

[Moogie1947]

I have the same problem with nuts - cannot stop snacking on them, mainly after dinner in the evening.
I do find almonds sometimes upset my stomach though. Salted macademias and my current favourites. Low carb too.
You could also toast some of those seeds and mix while still hot with soy sauce for an alternative snack. I do mine in a small non stick saucepan or frying pan but watch out as they burn if you don't keep stirring

As a vegetarian I also make nut rissoles and nut loaf as well as a nut based croustade for yummy vegetable toppings. A small adjustment in these recipes to replace normally wholemeal breadcrumbs with ground almonds or ground sunflower seeds seems to work well but they are a little more crumbly. Still delicious and low carb.

Is it the long winter or am I the only one eating more snacks at the moment?

 

[noblehead]

I have the same problem with nuts - cannot stop snacking on them, mainly after dinner in the evening.
I do find almonds sometimes upset my stomach though. Salted macademias and my current favourites. Low carb too.
You could also toast some of those seeds and mix while still hot with soy sauce for an alternative snack. I do mine in a small non stick saucepan or frying pan but watch out as they burn if you don't keep stirring

As a vegetarian I also make nut rissoles and nut loaf as well as a nut based croustade for yummy vegetable toppings. A small adjustment in these recipes to replace normally wholemeal breadcrumbs with ground almonds or ground sunflower seeds seems to work well but they are a little more crumbly. Still delicious and low carb.

Is it the long winter or am I the only one eating more snacks at the moment?

My wife also uses seeds in stir-fry's, sesame seeds are ideal as they are rather small but tasty just the same. Your quite correct about burning, best to keep stirring as seeds do burn easy. Sesame oil is great for adding to dressing for salads, gives a nutty taste and rich colour too.

Nigel

 

[cocacola]

"Good" fats include monounsaturated fats, found in olive and canola oils, peanuts and other nuts, peanut butter, and avocados. Monounsaturated fats lower total and "bad" LDL cholesterol - which accumulates in and clogs artery walls--while maintaining levels of "good" HDL cholesterol, which carries cholesterol from artery walls and delivers it to the liver for disposal.
I love almonds :mrgreen:

 

[noblehead]

"Good" fats include monounsaturated fats, found in olive and canola oils, peanuts and other nuts, peanut butter, and avocados. Monounsaturated fats lower total and "bad" LDL cholesterol - which accumulates in and clogs artery walls--while maintaining levels of "good" HDL cholesterol, which carries cholesterol from artery walls and delivers it to the liver for disposal.
I love almonds :mrgreen:

And almonds love you too Chris! :wink: :lol:

Nigel

 

[cocacola]

I love almonds :mrgreen:

And almonds love you too Chris! :wink: :lol:
Nigel

They love me so much I ate more than a handful Oh well tomorrow is another day :lol:

 

[Synonym]

Hi Moogie

I normally make Rose Elliot’s Mushroom croustade but it sends my numbers too high to make the attempt at present so we haven’t cooked it for ages and just the thought is sending my taste buds crazy!

I note that you substitute ground almonds for the breadcrumbs in your croustade and wonder if you substitute measure for measure? I will have to experiment but any tips on this would be gratefully received! Normally I would use butter to combine and hold the ingredients together but perhaps an egg yolk might be useful if it so crumbly?

You also mention sunflower seeds so are they easy to grind or are they as much of a nightmare as linseeds?

I am also a nutaholic and always have a stash near at hand! :roll:

 

[noblehead]

I am also a nutaholic and always have a stash near at hand! :roll:

I like that word 'nutaholic'......................I am writing that one down! :lol:

Nigel

 

[Moogie1947]

My wife also uses seeds in stir-fry's, sesame seeds are ideal as they are rather small but tasty just the same. Your quite correct about burning, best to keep stirring as seeds do burn easy. Sesame oil is great for adding to dressing for salads, gives a nutty taste and rich colour too.

Nigel

Nigel,
Have you tried pine kernels in stir-frys, very tasty and also low carb I think, I find soaking them in hot water 5 minutes before you pop them in a stir fry keeps them from burning. I love the sesame oil too.

 

[Moogie1947]

I normally make Rose Elliot’s Mushroom croustade but it sends my numbers too high to make the attempt at present so we haven’t cooked it for ages and just the thought is sending my taste buds crazy!

Hi Synonym, the Rose Elliott's Mushroom croustade is the one I use most too. Also some of Sarah Brown's (the vege author not the prime minister's wife :lol: ) croustades are good - revamped to be low carb.
Don't forget to "low carb" the topping - either use a low carb flour like Carbalose or a sauce made with cream cheese or creme fraiche and butter - I put a very little Xanthan gum in to hold it together sometimes.
I often fry sliced leeks until softened and with a cream cheese sauce pop onto the base instead.

I note that you substitute ground almonds for the breadcrumbs in your croustade and wonder if you substitute measure for measure? I will have to experiment but any tips on this would be gratefully received! Normally I would use butter to combine and hold the ingredients together but perhaps an egg yolk might be useful if it so crumbly?

I try to put in the same weight of ground almonds as there were breadcrumbs. And make it in an oven to table type dish so I don't need to turn it out. It is a bit crumblier but nothing a good spatula cannot handle.

You also mention sunflower seeds so are they easy to grind or are they as much of a nightmare as linseeds?

I buy the ready ground linseed from the health food shop (Holland and Barrett locally) - Linwoods do it in resealable packs and then once open I store it in the fridge as apparently it goes rancid. But I use it up in low carb bread quite quickly.
You can also buy a range of mixtures of flax seed with other ingredients to vary things.
I often toast sunflower flower seeds before I grind them in my trusty food processor OK. Brings out the flavour.

 

[noblehead]

Nigel,
Have you tried pine kernels in stir-frys, very tasty and also low carb I think, I find soaking them in hot water 5 minutes before you pop them in a stir fry keeps them from burning. I love the sesame oil too.

No I haven't Moogie, I'll look out for them next time I am in the health food shop and give them a go.

Thanks

Nigel

 

[Synonym]

Thanks Moogie! I will try that and hopefully croustade will prove safe to go back on the menu. 8)