Talk Cancer

Question:

I went to a lovely restaurant in Mont-Louis (Le Petite Table, next to the river) and the meal they serve there is 5 courses!!!

Actually, yeah, that’s a good point. However, a friend of mine who lived in France for several years told me that French women who are watching their weight typically pass on a course or two, usually the last two, the cheese and the dessert. c Okay, so they’re skinny. Does it really make up for Le Car?

Response:

<<   The portions aren’t big, but they add up to quite something. [4] cheese – you can have quite a few big chunks, chunks the size of 1.5 lipsticks. <BR<BR I just had to read that a few times:  I’ve never heard someone describe size by comparing to lipstick!  

Response:

Stop reading if you are suffering carb craving today, becoz I’m going to describe a meal I had in France (which include carb stuffs). I haven’t been reading / posting asdl-c for a long time – like 11 months – and to be honest I have gone off low-carb (After doing it for a month and lost 5kg.   I’m still sort of on low-carb, but I allow myself bread and biscuits from time to time and I can’t give up tomatoes… anyway, back to the topic). I think what they say about French serving size in here is not totally true. I live in Britain, I am overweight, and I went to the Loire Valley for a cycling package holiday (run by a British firm).  The package holiday includes bike rental, hotel, breakfast and dinner. And guess what?  Although the portions in France are smaller, they serve many more courses!!!  I went to a lovely restaurant in Mont-Louis (Le Petite Table, next to the river) and the meal they serve there is 5 courses!!! [1] Starting with a starter – I had some sort of salad and pate, I think. Served with bread and gerkins. [2] Then a fish course – just a chunk of fish and nothing else, the portion is about the size of 2 decks of cards but it’s covered in cream sauces. [3] Then a meat course – I had steak, and it comes with veg and chips (some places would serve 3 types of veg, cooked in different ways, e.g. a tomatoey lightly cooked stew, green beans cooked with mushrooms, some potatoes gratins).   The portions aren’t big, but they add up to quite something. [4] cheese – you can have quite a few big chunks, chunks the size of 1.5 lipsticks. [5] sweets – it was chocolate cake, my sister had sorbet (passionfruit, cherry and straweberry).  The portion is usually the size of 1/4 to 1/3 of a tin of Illy coffee 250g.

Response:

That is, in fact, true.  I go to France once or twice a year and tested my low-carb there for the first time this summer.  I did gain less than usual due to low-carb, but I usually count protein grams as well as carbs and I know that I went way overboard on proteins since all of the wonderful low-carb products available in the U.S. couldn’t be found there.  I believe there are finally a couple of websites there that are carrying some of the products as well as some ultra-high-end (= VERY EXPENSIVE) french sugar-free chocolates available, but it would still be tough having to live there all the time trying to maintain.  I did find something there, however, that has been available forever EXCEPT in the U.S., where saccharine still gets the cold shoulder.  It’s called Sucaryl, a non-caloric sweetener where just a few drops can add a lot of sweetness to, say, a cup of cream that you want to make into whipped cream, without any of the calories OR carbs.

You can’t get it in the US because it’s a brand of cyclamates. Cyclamates were banned in this country 30 years ago after studies showed that it caused bladder cancer in rats.  It has since been shown that those studies were flawed, but it’s STILL banned… See: http://www.acsh.org/press/editorials/sweetener082699.html   Since – Hide quoted text — Show quoted text – splenda won’t help by releasing its noncaloric liquid sweetener to the general public despite petitions and public outcry, I’ve banned splenda from the repetoire of sweeteners that I keep in the house in favor of whey-low at www.whey-low.com (check out in particular their wonderful variety of sugars–I’m partial to the powdered sugar version which is incredible)…of course the only problem with whey low is that it does have some carbs, but only 1/4 the amount of regular sugar.  I also discovered that, although you can’t buy sucaryl in the United States, you CAN purchase it online if you’re in the U.S. at www.globaldrugs.com (anywhere else you can simply go and BUY the stuff….it’s made by Abbott Labs and has been around since the 1950’s!!). Well, now that I can finally post here, thanks to Comcast, you might not be able to shut me up Laurie Though the articles doesn’t say so, it seems obvious to me that the reason the French eat smaller portions is because they eat flavorful, high-fat foods which satisfy with smaller portions.  I read somewhere that the  three countries with the biggest obesity problems are the US, Britain and  Canada – three countries where low-fat/high carb diets have been promoted as  healthy by government health agencies. [found this on www.webmd.com ] French Secrets to Staying Slim By Jeanie Lerche Davis August 22, 2003 — How can the French stay so slim, with all those  luscious croissants, cheeses, pastries, and sauces? A new study brings home what’s known as "the French Paradox." Despite France’s rich cuisine, the French are decidedly slimmer than Americans.  Only 7% of French people are obese, compared with 30% of Americans. A group of scientists set out to investigate this phenomenon —  comparing French and American foods, restaurants, cookbook recipes, even eating styles. The French secrets to staying slim provide lessons to Americans  on losing weight. Sizing Things Up Researchers weighed portions at 11 similar eateries in Paris and Philadelphia — fast-food outlets, pizzerias, ice cream parlors, and  ethnic restaurants. The average portion size in Paris was 25% smaller than in Philly. Chinese restaurants in Philly served meals that were 72% bigger than Parisian Chinese restaurants. They looked at foods sold in supermarkets: A candy bar in Philadelphia was 41% larger than the same candy bar sold  in Paris. A soft drink was 52% larger, and a hot dog was 63% larger. A carton of yogurt was 82% larger. Even American cookbook recipes — from The Joy of Cooking — produced  larger portions than the French cookbook, Je sais cuisiner. Larger meat and  soup portions, and smaller vegetable portions, were in the American cookbook  than the French. Also, Parisians spent 22 minutes on average dining at their McDonald’s, compared with the 14 minutes that Philadelphians spent on their burgers, fries, and soft drinks. "The results suggest … that if served somewhat less than they would normally eat, people may be satisfied," reports lead researcher Paul  Rozin, PhD, a psychologist with the University of Pennsylvania. His study  appears in the September issue of the journal Psychological Science. Savor, Don’t Stuff Indeed, it’s a cultural issue. Americans are getting exactly what they want — value for their dollar, regardless of taste, says Sheah Rarback,  RD, nutritionist and professor at the University of Miami School of  Medicine. They’ll never lose weight that way. The portions that are served in France — people in this country  wouldn’t buy them," she tells WebMD. "People here wouldn’t be satisfied." It’s time either to start cooking more at home, or at least eat smaller portions when dining out, Rarback says. "We need to get back to savoring  the food we’re eating, demanding foods that are flavorful. We need to enjoy  the food and the company, instead of just wolfing the food down and barely  even noticing the taste." One suggestion: Ask for a take-out box when your meal arrives. Put half  the dinner away immediately, even before your fork hits the plate. You can  lose weight, one meal at a time.  – —- SOURCES: Psychological Science, September 2003. Sheah Rarback, RD, a nutritionist and professor at the University of Miami School of  Medicine. Cynthia Sass, RD, private-practice dietitian,Tampa, spokeswoman,  American Dietetic Association. WebMD Medical News, "30% of Americans Are Obese." </

Response:

Though the articles doesn’t say so, it seems obvious to me that the reason the French eat smaller portions is because they eat flavorful, high-fat foods which satisfy with smaller portions.  I read somewhere that the three countries with the biggest obesity problems are the US, Britain and Canada – three countries where low-fat/high carb diets have been promoted as healthy by government health agencies. – Hide quoted text — Show quoted text – [found this on www.webmd.com ] French Secrets to Staying Slim By Jeanie Lerche Davis August 22, 2003 — How can the French stay so slim, with all those luscious croissants, cheeses, pastries, and sauces? A new study brings home what’s known as "the French Paradox." Despite France’s rich cuisine, the French are decidedly slimmer than Americans. Only 7% of French people are obese, compared with 30% of Americans. A group of scientists set out to investigate this phenomenon — comparing French and American foods, restaurants, cookbook recipes, even eating styles. The French secrets to staying slim provide lessons to Americans on losing weight. Sizing Things Up Researchers weighed portions at 11 similar eateries in Paris and Philadelphia — fast-food outlets, pizzerias, ice cream parlors, and ethnic restaurants. The average portion size in Paris was 25% smaller than in Philly. Chinese restaurants in Philly served meals that were 72% bigger than Parisian Chinese restaurants. They looked at foods sold in supermarkets: A candy bar in Philadelphia was 41% larger than the same candy bar sold in Paris. A soft drink was 52% larger, and a hot dog was 63% larger. A carton of yogurt was 82% larger. Even American cookbook recipes — from The Joy of Cooking — produced larger portions than the French cookbook, Je sais cuisiner. Larger meat and soup portions, and smaller vegetable portions, were in the American cookbook than the French. Also, Parisians spent 22 minutes on average dining at their McDonald’s, compared with the 14 minutes that Philadelphians spent on their burgers, fries, and soft drinks. "The results suggest … that if served somewhat less than they would normally eat, people may be satisfied," reports lead researcher Paul Rozin, PhD, a psychologist with the University of Pennsylvania. His study appears in the September issue of the journal Psychological Science. Savor, Don’t Stuff Indeed, it’s a cultural issue. Americans are getting exactly what they want — value for their dollar, regardless of taste, says Sheah Rarback, RD, nutritionist and professor at the University of Miami School of Medicine. They’ll never lose weight that way. The portions that are served in France — people in this country wouldn’t buy them," she tells WebMD. "People here wouldn’t be satisfied." It’s time either to start cooking more at home, or at least eat smaller portions when dining out, Rarback says. "We need to get back to savoring the food we’re eating, demanding foods that are flavorful. We need to enjoy the food and the company, instead of just wolfing the food down and barely even noticing the taste." One suggestion: Ask for a take-out box when your meal arrives. Put half the dinner away immediately, even before your fork hits the plate. You can lose weight, one meal at a time. —- SOURCES: Psychological Science, September 2003. Sheah Rarback, RD, a nutritionist and professor at the University of Miami School of Medicine. Cynthia Sass, RD, private-practice dietitian,Tampa, spokeswoman, American Dietetic Association. WebMD Medical News, "30% of Americans Are Obese." </

Response:

That is, in fact, true.  I go to France once or twice a year and tested my low-carb there for the first time this summer.  I did gain less than usual due to low-carb, but I usually count protein grams as well as carbs and I know that I went way overboard on proteins since all of the wonderful low-carb products available in the U.S. couldn’t be found there.  I believe there are finally a couple of websites there that are carrying some of the products as well as some ultra-high-end (= VERY EXPENSIVE) french sugar-free chocolates available, but it would still be tough having to live there all the time trying to maintain.  I did find something there, however, that has been available forever EXCEPT in the U.S., where saccharine still gets the cold shoulder.  It’s called Sucaryl, a non-caloric sweetener where just a few drops can add a lot of sweetness to, say, a cup of cream that you want to make into whipped cream, without any of the calories OR carbs.  Since splenda won’t help by releasing its noncaloric liquid sweetener to the general public despite petitions and public outcry, I’ve banned splenda from the repetoire of sweeteners that I keep in the house in favor of whey-low at www.whey-low.com (check out in particular their wonderful variety of sugars–I’m partial to the powdered sugar version which is incredible)…of course the only problem with whey low is that it does have some carbs, but only 1/4 the amount of regular sugar.  I also discovered that, although you can’t buy sucaryl in the United States, you CAN purchase it online if you’re in the U.S. at www.globaldrugs.com (anywhere else you can simply go and BUY the stuff….it’s made by Abbott Labs and has been around since the 1950’s!!). Well, now that I can finally post here, thanks to Comcast, you might not be able to shut me up Laurie

– Hide quoted text — Show quoted text – Though the articles doesn’t say so, it seems obvious to me that the reason the French eat smaller portions is because they eat flavorful, high-fat foods which satisfy with smaller portions.  I read somewhere that the three countries with the biggest obesity problems are the US, Britain and Canada – three countries where low-fat/high carb diets have been promoted as healthy by government health agencies. [found this on www.webmd.com ] French Secrets to Staying Slim By Jeanie Lerche Davis August 22, 2003 — How can the French stay so slim, with all those luscious croissants, cheeses, pastries, and sauces? A new study brings home what’s known as "the French Paradox." Despite France’s rich cuisine, the French are decidedly slimmer than Americans. Only 7% of French people are obese, compared with 30% of Americans. A group of scientists set out to investigate this phenomenon — comparing French and American foods, restaurants, cookbook recipes, even eating styles. The French secrets to staying slim provide lessons to Americans on losing weight. Sizing Things Up Researchers weighed portions at 11 similar eateries in Paris and Philadelphia — fast-food outlets, pizzerias, ice cream parlors, and ethnic restaurants. The average portion size in Paris was 25% smaller than in Philly. Chinese restaurants in Philly served meals that were 72% bigger than Parisian Chinese restaurants. They looked at foods sold in supermarkets: A candy bar in Philadelphia was 41% larger than the same candy bar sold in Paris. A soft drink was 52% larger, and a hot dog was 63% larger. A carton of yogurt was 82% larger. Even American cookbook recipes — from The Joy of Cooking — produced larger portions than the French cookbook, Je sais cuisiner. Larger meat and soup portions, and smaller vegetable portions, were in the American cookbook than the French. Also, Parisians spent 22 minutes on average dining at their McDonald’s, compared with the 14 minutes that Philadelphians spent on their burgers, fries, and soft drinks. "The results suggest … that if served somewhat less than they would normally eat, people may be satisfied," reports lead researcher Paul Rozin, PhD, a psychologist with the University of Pennsylvania. His study appears in the September issue of the journal Psychological Science. Savor, Don’t Stuff Indeed, it’s a cultural issue. Americans are getting exactly what they want — value for their dollar, regardless of taste, says Sheah Rarback, RD, nutritionist and professor at the University of Miami School of Medicine. They’ll never lose weight that way. The portions that are served in France — people in this country wouldn’t buy them," she tells WebMD. "People here wouldn’t be satisfied." It’s time either to start cooking more at home, or at least eat smaller portions when dining out, Rarback says. "We need to get back to savoring the food we’re eating, demanding foods that are flavorful. We need to enjoy the food and the company, instead of just wolfing the food down and barely even noticing the taste." One suggestion: Ask for a take-out box when your meal arrives. Put half the dinner away immediately, even before your fork hits the plate. You can lose weight, one meal at a time. — —- SOURCES: Psychological Science, September 2003. Sheah Rarback, RD, a nutritionist and professor at the University of Miami School of Medicine. Cynthia Sass, RD, private-practice dietitian,Tampa, spokeswoman, American Dietetic Association. WebMD Medical News, "30% of Americans Are Obese." </

Response: