Re: How low is too high?


vkn wrote:
Folks - We are looking out to find a few low-calorie main course or
entree or mid-day snack foods - not by using smaller plates or smaller
portions; the meal should be self-sufficient and filling for one adult
person. What do you think? Has anyone thought of limiting the number
of calories per serving in a main course? How do you track your
calorie consumption? How low is too high? Opinions please.

vkn
Chef de cuisine
My Dhaba - http://mydhaba.blogspot.com

For an average sized person, ensure 4 to 6 oz of meat or fish. Do not
cut back on healthy animal fats or olive oil. That, along with the meat
portion, is what makes a meal satiating and prevents the consumer from
eating too many calorie. Include your typical sides of fresh whole
produce, like broccoli, salad, carrots, potatoes, etc.

It is counter intuitive. We've had it pounded into our heads that you
have to cut fats and proteins and eat more carbs to cut fat, when the
reality is that this high carb approach does not satiate and the eater
will eat way more calories overall. But we now know that good healthy
fats and proteins is what fills us up and nourishes us and stops us
from overindulging in overall calories.

Real gourmet foods are real fresh flavorful high fat and high protein
foods. And they are extremely healthy. And as soon as you displace them
with high carb empty calories (like pasta, white bread, sugars, etc)
you are causing weight gain.

If you cook according to standard french and/or european cooking
standards, you are probably already cooking the best way possible for
weigh control. As soon as you deviate and try to up the amounts of
carbs like "low-fat" "low-calorie" pastas, breads etc, and cut the
amounts of satiating fats and proteins, you will be going against your
desired results.

TC

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