Learn the Correct Way To Control Carb Intake
By: Silvester Thompson
For Americans who want to control their carbs, learning how to
consume "good" carbohydrates in balance with a variety of proteins
and "good" fats can be confusing.
To help people understand the science underlying this nutritional
approach, "Atkins for Life," the book that set the gold standard
for controlled-carbohydrate lifestyles, provides clear and complete
explanations of how carbohydrates, protein and fat function in the
body.
This resource, now available in paperback, contains an extensive
meal-planning section with 125 recipes for everything from
appetizers to desserts, snacks, entrees, soups, salads and sauces,
along with 200 meal plans at various levels of carbohydrate
intake.
Charts throughout the book provide information on "good" and "bad"
carbs; the order in which carb foods should be added back into
meals; the Atkins Glycemic Ranking (showing which carbs can be
eaten regularly, which occasionally, and which rarely and in small
amounts); and how to count carbs in individual foods. It also
includes a restaurant guide to help Atkins enthusiasts choose the
right foods when dining out.
The following recipe from the Atkins Kitchen takes a traditional
dessert and adds a subtle and natural coconut flavor that really
shines through in this slightly sweet ice cream. Pair it with
sugar-free chocolate syrup mixed with a drizzle of rum for a
tropical treat.
COCONUT ICE CREAM
(Makes 8 servings)
6 egg yolks
14 packets sugar substitute
2 cups heavy cream
1 (13.5-ounce) can unsweetened
coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut, lightly toasted
In a medium bowl, whisk yolks and sugar substitute to combine. In a
medium pot, bring heavy cream to a simmer over medium-low heat.
Slowly pour 1 cup cream into the yolk mixture, whisking constantly.
Pour yolk mixture back into pot. Cook, stirring constantly, until
mixture is thick enough to coat the back of a spoon. Remove from
heat. Stir in coconut milk, coconut and vanilla extracts. Chill 4
hours.
Pour ice cream mix into ice cream maker. Process according to
manufacturer's directions. About 5 minutes before ice cream is
finished, add the toasted coconut.
Nutritional information per serving: 6 g carbohydrates, 4.5 g net
carbohydrates, 1.5 g fiber, 4 g protein, 32 g fat, 326
calories.
Atkins offers a free newsletter with product updates, low-carb diet tips and recipes. For great recipes, look for "Dr. Atkins' New Diet Revolution" (Harper Collins) and "Atkins for Life" (St. Martin's Press). For more information, visit www.atkins.com. - NU
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