Cut the High Carb Foods and Smartly Substitute them for Healthy Low Carb Alternatives
Friday, May 23rd, 2008Do you know what the best way is to cut carbs from your diet? It is simple - just substitute the high carb foods from your diet for healthy low carb alternatives. This is a very smart thing to do and you’ll benefit greatly from it. That’s what Dr. Arthur Agatston advises (he’s the author of the South Beach Diet).
The lower carb alternatives you gonna use should have identical taste as the original high carb foods. You will be very nicely surprised to find out that many of them actually taste better than the original high carb dishes.
Sandwich
You can substitute Chinese and Napa cabbage for bread. This way you eliminate 29 grams of carbs per sandwich.
Use one leaf of the cabbage and roll it up with your favorite filling and if you like you can dip it in low-fat mayo. Delicious.
Pizza
You can substitute Portobello mushroom for pizza crust. This way you eliminate 20 grams of carbs per pizza slice.
Cut the mushroom gills out and place the mushroom on an oiled cookie sheet and bake until it dries out a little. Add you favorite pizza topping (my favorite is tomato sauce, ham and sweet corn). Mmm, I got hungry
Pancakes
You can substitute Oatmeal and cottage cheese for pancake mix. This way you eliminate 45 grams of carbs per pancake.

Mix 2 eggs, ¼ cup of the cottage cheese and ½ cup of the oatmeal. Add vanilla, nutmeg or cinnamon
(you know the benefits of cinnamon). Make the mixture smooth and cook it like you do with the regular pancakes. I am going to try this immediately.










This is possible if you use WonderSlim
Preparation is easy – poor the contents of one packet (100 calories) into a glass, shaker cup or blender. Add 8 ounces of cold water and stir or shake vigorously until dissolved…
Coumarin is a chemical compound contained in Cassia (Cinnamomum aromaticum – aka Chinese Cinnamon) and is known to cause liver and kidney damage in high concentrations. True Cinnamon (Cinnamomum zeylanicum – aka Ceylon Cinnamon) has negligible amounts of Coumarin, so no worries here folks as long as you use the True Cinnamon.



