Breakfast in a Bowl 4 servings, 3 blocks each (serving size is 1 cup) INGREDIENTS: 2 cups plain, nonfat yogurt (2C, 2P) 2 cups nonfat cottage cheese (8P) 4 oz. old fashion oats, uncooked (8C) 4 tablespoons silvered almonds (4F) SPICES: 4 teaspoons vanilla extract Allspice to taste Blend together, refrigerate overnight (this softens the oats). Enjoy! OK..now if its 4 servings 3 blocks each that equals 12 blocks. There are 10 blocks of Protein and Carbs and 4 blocks of Fat...I'm confused..

Hi, 4 tablespoons slivered almonds is 12 fat blocks (1.5g each) not 4 as posted. One teaspoon slivered almonds equals one Zone fat block. But because the protein in this recipe is fat free, the 4T slivered almonds should be doubled to 8 T to provide the missing fat in the protein sources. Zone protein sources are usually low fat and are assumed to have approximately 1.5 g F per 7 g P, so when using fat free sources teh missing fat must be added back in. One completely balanced Zone block contains 7g P, 9g insulin stimulating C, and 3g F (1.5g contained in the protein source and 1.5 g from the added monounsaturated fat block). Sue

[quote:41beee19fc="Slknorr"]One completely balanced Zone block contains 7g P, 9g insulin stimulating C, and 3g F Sue[/quote:41beee19fc] 1 Q: Lately products have been showing up in advertising as: ............ "NET CARBS or EFFECTIVE CARBS". For example: Total Carbs = 35 Fiber = 5 Sugars = 5 Other = 25 Therefore the product is labeled in a banner: [size=18:41beee19fc][b:41beee19fc]NET Carbs = 5! [/b:41beee19fc][/size:41beee19fc] [i:41beee19fc]I would've counted the Carbs as 30! and NOT 5! [/i:41beee19fc] :?: What is other? :?: Is it Insoluable or bound up fibre? :?: And is it Countable or not?

NET or Effective Carbs started showing uo in Atkins products. Though others are taking note, and more than just Atkins products are showing this. However, Explanation from Atkins web site archives: ------------------------------------------------------------------ What Is in Atkins Products? We use certain carbohydrates in Atkins products and avoid others. Instead of using sugar in any of its forms (glucose, fructose, lactose or maltose), we rely on sweeteners such as sucralose (marketed as Splenda®). We also use glycerine and sugar alcohols such as maltitol as sweeteners, as well as polydextrose, which is also a bulking agent and serves as a source of added fiber. Fiber, glycerine, maltitol and polydextrose are carbohydrates that have a minimal impact on blood sugar. The Atkins Net Carbs Seal We have created the Atkins Net Carbs Seal to list the number of carbs controlled carbers need to count. We’ve subtracted all carbohydrates such as fiber, glycerine and sugar alcohols, which either are not digested or are digested but do not impact blood sugar more than negligibly. While we list the percentage and number of grams of total carbohydrates on the Nutritional Facts Panel on the back of the label, the number of grams after subtracting fiber and sugar alcohols with a negligible impact on blood sugar appears in the circle, the Atkins Net Carbs Seal, on the front of the package. Let’s take an Atkins Cookies ‘n Creme Advantage Bar as an example. Along with the ingredients, the Net Carbs Seal, states that individuals following Atkins or otherwise limiting consumption of carbs need count only 2 grams of carbs per bar. Now take a look at the Nutritional Facts Panel. You will see how the Net Carb figure is calculated: Total Carbohydrate = 22 grams Non-Caloric and/or Non-blood Sugar Impacting Carbs = 20 grams Polydextrose/Fiber = 11 grams Glycerine = 9 grams Net Carbohydrates = 2 grams (Mainly from the soy nuggets, cocoa and residual carbs found in the sources for the protein blend). ----------------------------------------------------------------------------------------------------------

Thanks Sue, that helps. What should the measurements be for the other ingredients to equal 12 blocks for Carbs and Protein instead of 10?

[quote:edc893d884="zone4me"]Thanks Sue, that helps. What should the measurements be for the other ingredients to equal 12 blocks for Carbs and Protein instead of 10?[/quote:edc893d884] Hi, I didn't comment on this in my earlier post because of differences in brands of yogurts, but in general 2 cups of yogurt is usually 4P and 4C. Depending upon the yogurt you are using, you may already have it balanced to 12 blocks by using 2 cups of yogurt. You can easily balance a recipe by adding a block or two of whatever macronutrient(s) (P,C,or F) that you may be lacking, or by cutting some down if there is too much. Sue

[quote:9acbde0418="jaydpiii"][quote:9acbde0418="Slknorr"]One completely balanced Zone block contains 7g P, 9g insulin stimulating C, and 3g F Sue[/quote:9acbde0418] 1 Q: Lately products have been showing up in advertising as: ............ "NET CARBS or EFFECTIVE CARBS". For example: Total Carbs = 35 Fiber = 5 Sugars = 5 Other = 25 Therefore the product is labeled in a banner: [size=18:9acbde0418][b:9acbde0418]NET Carbs = 5! [/b:9acbde0418][/size:9acbde0418] [i:9acbde0418]I would've counted the Carbs as 30! and NOT 5! [/i:9acbde0418] :?: What is other? :?: Is it Insoluable or bound up fibre? :?: And is it Countable or not?[/quote:9acbde0418] Hi, If you are addressing these questions specifically to me, will not venture an answer since it's new to me also. :? My advice would be to keep counting carbs for the Zone by subtracting total fiber from total carb and using the remainder to represent the insulin stuimulating carbs to be counted for Zone purposes, as is written by Dr.Sears. Sue

Recently there was an "Ask Dr. Sears" on the subject of net carbs and sugar alcohols. To paraphrase, he said 'Run the other way fast.' Scary stuff...... :evil: :) Ronica