Category: Diet Food

Quest Bars

Quest Nutrition low carb, high protein Quest Bars are now available in Vanilla Almond Crunch, Peanut Butter Supreme, Mixed Berry Bliss, Chocolate Brownie, and Apple Pie flavor.

Quest Bar
Quest Bar Almond

From Quest Nutrition, “QuestBars are the perfect nutrition bar for anyone looking to get top quality protein while dropping some carbs from their diet. They’re as delicious and convenient as a candy bar, while maintaining all of the nutrition of a carefully prepared meal that’s packed with fiber to make you feel full and to help with digestion and weight loss.”

Walden Farms Miracle Mayo Flavors Now Available

Walden Farms has given Linda’s Diet Delites the privelage of being one of the very first stores to offer customers all the new flavors of Miracle Mayo. No longer limited to plain old mayo, you can now also choose from Ranch Mayo, Pomegranate Mayo, Chipotle Mayo, and Honey Mustard Mayo. All mayo flavors are still zero calories, zero fat, zero carbs, and zero sugar.

Walden Farms Mayo Ranch
Walden Farms Mayo Ranch

Low Carb Muffins and Brownies from ThinSlim — A New Level of Low Carb Flavor

Low Carb Muffins and Brownies from ThinSlim

Whilst most of us can live without sugary cakes and cookies in our diet, it is nice every now and then to treat ourselves to something sweet without having to worry about jeopardizing our low carb diet.

Thankfully, there are a number of companies around that make low carb alternatives to muffins, cookie and cakes, but sadly a lot don’t quite achieve the same texture or taste of their high-carb, high sugar counterparts. Many people complain of a ‘too spongy’ texture or that their cakes are too dry and crumbly.

The fantastic people at ThinSlim bake some fabulous low carb muffins and low carb brownies that are so delicious we have added our own taste guarantee. Their recipes produce muffins and brownies that are deliciously moist, denser and less spongy than other low carb baked goods.

Not only this, but they are also 50% lower in calories than traditional high carb muffins and brownies, 80% lower in net carbs and have 50% more fiber and protein.

ThinSlim use erythritol to sweeten their products instead of alternatives such as maltitol and splenda, which have a tendency to leave an aftertaste and create rises in blood sugar levels.

Erythritol is the only sweetener that doesn’t cause GI distress, as it is absorbed into the bloodstream in the small intestine and then passed through the body in its original state via the urine. Because erythritol is usually absorbed before it gets to the large intestine it shouldn’t cause any laxative side effects that other sweeteners such as xylitol or maltitol can. 

Thinslim brownies come in individual packs and are one of our best sellers here at Linda’s Diet Delites. Each 2oz brownie contains just 45 calories, 2g net carbs, 8g of fiber and 6g of protein. They also have a zero diet count.

The brownies can be kept in the fridge for up to a week or frozen to save for a special occasion and are delicious served hot or cold.

ThinSlim Brownie


Thinslim muffins come in packs of 4 and are only 40 calories per muffin and have just 2g net carbs each. They come in 3 fantastic flavors: chocolate, blueberry and vanilla, so you are bound to find a flavor that you absolutely love. They are a real hit with our customers


ThinSlim Muffins


Thinslim also make wonderful sugar-free, low carb bagels that have the calories of the leading low calorie bagel brand and biscotti low carb cookies that come in 3 great flavors.


ThinSlim Bagels

Extra Low Calorie, Low Carb Diet found Successful at Reversing Type 2 Diabetes

A British University study has found that patients with Type 2 diabetes were able to completely reverse the disorder through diet alone. The Newcastle University ran a study with just 11 patients and put them on a low carb and 600 calorie a day diet for eight weeks.

The research found that the extremely low calorie diet removed fat from the pancreas which then allowed normal insulin levels to be secreted. The researchers at the Northern England based university also discovered that 7 of the 11 patients remained free from diabetes 3 months after the diet had finished.

The diet consisted mainly of non-starchy vegetables and diet drinks, and over the eight week period the volunteers had the amount of fat in their livers monitored, along with the insulin in their pancreas. These results were then compared to a group of individuals who did not suffer from diabetes.

The results were astonishing; with pre-breakfast blood sugar levels at normal after just one week of the trial. MRI scans showed that the fat levels in the pancreas had dropped, allowing the organ to produce more insulin.

Professor Rob Taylor, who led the trial, said: “To have people free of diabetes after years with the condition is remarkable – and all because of an eight week diet.”

Professor Taylor, who is director of Newcastle Magnetic Resonance Centre, continued:
“We believe this shows that type 2 diabetes is all about energy balance in the body. If you are eating more than you burn, then the excess is stored in the liver and pancreas as fat, which can lead to type 2 diabetes in some people. What we need to examine further is why some people are more susceptible to developing diabetes than others.”

The disease, also referred to as adult-onset diabetes, develops when the pancreas cannot make enough insulin to regulate the blood sugar levels and fat metabolism. It differs from Type 1 diabetes (juvenile diabetes), which is an autoimmune disease where the immune system attacks the cells that produce insulin.

Gordon Parmley from Newcastle, was one of the patients on the trial, the 67 year old ate only vegetables and salads and drank 3 diet shakes a day. He said that he found the diet incredibly difficult: “At first the hunger was quite severe and I had to distract myself with something else – walking the dog, playing golf – or doing anything to occupy myself and take my mind off food. But I lost an astounding amount of weight in a short space of time … after six years, I no longer needed my diabetes tablets.”

Indeed Professor Taylor himself warned that only a minority of people, perhaps 5% or 10%, would be able to stick to the harsh diet necessary to get rid of diabetes, and that diabetes sufferers should not undergo such a drastic diet without full medical support from their doctor.
Scientists at Diabetes UK, who commissioned the study said that although the trial was with a very small number of people they were looking forward to future results. Particularly if those results showed that diabetes could be completely reversed in the long term.

Sugar Substitutions in Low Carb Candy & Foods: What You Need To Know


Sticking to a low carb diet can be dull, whilst we know we can’t have a regular candies thankfully there are plenty of low carb candy that can satisfy ourneed for something sweet whilst still keeping us in ketosis.

Low carb candy and other low carb food products use sugar substitutes to achieve a sweet taste. Different sugar substitutes do different things and whilst some are completely carb and calorie free, we have to be careful about the quantities we consume of others as they are often bulked out with agents that are not quite so low carb.

Most of the low carb candy products or other sweet products that you’ll find at Linda’s Diet Delights will have one of the following ingredients:

Sucralose

Also known as Splenda, sucralose is 600 times sweeter than regular sugar. In its pure form it has no calories or carbs.It is mainly used in baked goods or products that require a long shelf life.

Splenda is derived from regular sugar and has much the same properties as sugar; it remains stable in heat making it a perfect substitute for home baking.However if you buy the granulated splenda it will have been bulked out with Maltodextrin which contains 24 net carbs per cup.

There is a concentrated liquid form of sucralose available called Sweetzfree which isn’t bulked so contains zero net carbs and calories.One drop of this is the equivalent sweetness of 1 ½ teaspoons of regular sugar.

Sucralose is approved by the Atkins Diet.

Dixie Diner Boston Cream Pie



Sugar Alcohols

Sugar alcohols, or polyols as they are also called, are used quite a lot in low carb candy bars and other low carb treats.The most common ones you’ll see on food labels are Maltitol, Mannitol and Sorbitol.They tend to have between ½ and ¾ of the calorie count of regular sugar, but perform differently in the body so that they do not get completely absorbed into the small intestine; they are also absorbed a lot slower than regular sugar.This slower absorption means and much slower rise in blood sugars, therefore less insulin is produced.

Some type 1 diabetics say they have a sugar rush after consuming foods that contain sugar alcohols, whilst others have no problems at all and stay in ketosis after eating foods containing sugar alcohols. Maltitol is particular is sometimes blamed for carb cravings and slower weight loss.

Consuming too much sugar alcohols can leave people feeling gassy and may have a laxative effect on some people.Sorbitol and Mannitol tend to be more prone to this, Maltitol much less so.Newer sugar alcohols are now being used that do not cause a laxative effect:Erthritol, Inulin, Isomalt and HSH (Hydrolyzed Starch Hydrolysis)—often labelled as Maltitol syrup.

As the different sugar alcohols have different properties they are used in different types of food. Sorbitol produces a clear candy that remains hard and dry under any condition.It doesn’t crystalize which makes it perfect to use in low carb ice cream as it helps the product to stay creamy.

Mannitol can absorb a lot of moisture before going damp or sticky so it is used to dust sticks of sugar-free gum or candies.

Carb Krunchers Low Carb Brownies
Maltitol and Erythritol are used as bulking agents for low carb chocolates and soft candies to give a creamy consistency.

Xylitol is often seen in sugar-free gum and mints, particularly as it actively restricts oral bacteria as well as being zero calories.

To stay in ketosis with these sugar alcohols you will need to watch your intake and you should avoid them during the Induction Phase on the Atkins diet.

Stevia


Stevia is generally regarded as the best sugar replacement.  It has been used for centuries by Guarani Indian tribes in Paraguay to sweeten drinks. Stevia is derived from the leaves of the Stevia Rebaudiana plant which is a member of the Chrysanthemum family and grows in Paraguay and Brazil.

Steviva Stevia Powder

It is 300 times sweeter than table sugar but has a negligible effect on blood glucose levels yet it has no calories, no carbs and a zero glycemic index.

Currently Stevia has not been approved by the FDA as a food additive and can only be used in diet products.

Stevia is reported to have health benefits for the pancreas and helps to maintain normal blood sugar levels.It has also been shown to reduce the level of tooth plague.

Stevia can be used in baking but is primarily used as a sweetner.

 

Doctor in the Kitchen Flackers available

Doctor in the Kitchen Flackers low carb flax seed crackers are now available.
From Doctor in the Kitchen, “Flackers are a delicious, health giving, flax seed cracker. The seeds are sprouted to increase the bioavailability of the nutrients then dehydrated at low temperatures to preserve the omega-3 fatty acid. Flax seeds should be part of every optimal health and longevity diet. They are high in alpha linolenic acid – a heart healthy omega-3 fatty acid. They are packed with fiber, which helps to maintain normal cholesterol levels and promote optimal digestion. Also, these powerhouse seeds are filled with antioxidants, protein, plant lignans, and many vitamins and minerals.”

Doctor in the Kitchen Flackers Flax Seed Crackers
Doctor in the Kitchen Flackers Flax Seed Crackers