Word: flour
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Dates: during 1990-1999
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Most of the other low-carb diets are less restrictive, lower-fat versions of the Atkins formula. Sugar Busters!, written by a mess of New Orleans doctors led by H. Leighton Steward, 64, vice chairman of Burlington Resources, advises avoiding white flour and refined sugars but allows you to eat cheese omelettes. "We think that if you eat the right kinds of carbohydrates, you won't get such a surge in blood sugar," says Steward. And while they don't advocate the heavy fats of Atkins, the diet still has a fair share of buttery goodness. Pam Hoffman...
Like the Zone, Suzanne Somers' diet, which she calls Somersizing, avoids white flour and sugar, but it argues that the important thing is to combine foods in the right way. Her program (developed with endocrinologist Diana Schwarzbein, who has her own diet book) permits a meal combining protein and vegetables, but eating protein within three hours of eating carbohydrates is taboo. "The reason I used to be bloated was a gastric war between the protein and carbohydrates," says Somers. "Now I never have gas, I can proudly say. It's a great thing not to have gas." She adds that...
Whole grains contain all three parts of the kernel: the bran, which is packed with fiber and B vitamins; the carbohydrate-rich core, or endosperm; and the germ, which is also full of B vitamins as well as other micronutrients. Finely milling the grains produces a flour that lacks the bran and the germ, leaving only the endosperm behind. Manufacturers enrich their refined products with some of the missing vitamins, but researchers suspect that it's the combination of everything--the fiber, the vitamins, the minerals and, no doubt, other as yet undiscovered nutritional ingredients--that makes whole grains healthy...
...confused by the labels in the grocery store: multigrain, stone ground, cracked wheat. What's important is the first item in the list of ingredients. You're looking for the word whole. If it says enriched or wheat flour, it's a refined product...
...duck breast stuffed with figs and walnuts and topped with a fruity wine-reduction sauce manages to successfully navigated the tightrope between savory and overwhelmingly rich. Sauteed spinach counteracts the succulent sweetness of the meat, and the slightly viscous sauce lends itself perfectly to the thick slices of flour-dusted farm bread. Desserts include a rich, dense chocolate cake, sorbet, creme caramel and the old-standby, tiramisu. Creme caramel is almost, but not quite, too sweet, bathed in a delicate sauce of caramelized sugar. Tiramisu is traditional, favoring the rum-soaked ladyfingers over the sometimes overbearing mascarpone cream. Dinner...