metabolic syndrome

[nrobles]

I'm 58 and am an oncologist. I have been fat since early childhood. I'm from a latino family and food has always been everywhere and at every occasion. I gained a tremendous amount of weight after medical school due to stress. I yoyo'd and was on several "fad" diets for years. I went up to 265lbs and developed diabetes, hypertension, hypothyroidism and bad reflux.
I was on medication and felt really concerned about the coming diabetes related complications. My cardiologist recommended I start a low carb diet. I was amazed. I thought he was joking as low carb is frowned upon by the establishment. But... I took his advice. My blood sugar came down from 400mg (on 2000mg Metformin) to normal almost instantly. I had to stop taking medication for blood pressure because it came down so fast. My cholesterol is 160 with a good ldl/hdl. The triglycerides returned to normal from over 1000mg. Now my glycosilated hemoglobin is also normal as are my insulin levels and I weigh 189lbs!! My BMI is 24.
I cannot believe it. I found Protein Power after the fact but it is a tremendous reinforcement. It needs to be translated into spanish asap.
I'm now studying insulin and insulin resistance. I'm very concerned at the relationship between insulin and carcinogenesis. There is a growing amount of evidence linking insulin resistance to several types of cancer.
I'll be using protein Power as a text in my upcoming diet/nutrition/cancer prevention seminars in my area. Thanks for your tremendous contribution to wellness.

[Mitra]

Welcome to the board. It's encouraging to hear of medical professionals recommending carbohydrate control!

[Gaelen]

It's even more encouraging to see an oncologist recommending carb control as either a cancer preventative, or a post-diagnosis diet to increase recovery and prevent recurrence.

Welcome in.

Gaelen, Stage IV rectal ca survivor

[gitfiddle]

I'm very concerned at the relationship between insulin and carcinogenesis. There is a growing amount of evidence linking insulin resistance to several types of cancer. I'd be very interested in hearing your updates on the subject any time. I have metabolic syndrome (pcos, diabetes, overweight, etc.) and have also had considerable improvement in health, but yours is wonderful!

[nrobles]

Thanks. I started a cancer exercise group for my patients that we call Recutherapy to get them past their toxicities caused by their extensive and draining treatment. So I bought the local fitness center for their use and became much more physically active. I have continued to lose weight and improve my overall sense of wellbeing. I experienced a plateau at 220lbs and added Alli (orlistat) at the prodding of my cardiologist. It's not for everybody believe me. But... I tolerated it and along with supplements of fat soluble vitamins, I got past the plateau. I look at most carbs as "poison" and stick to my very low carb new way of thinking. I don't like the word "diet". Restaurants are no problem and I stick to my portions of meats, fish or foul and greens/vegetables. Although the bread looks delicious. I remember my blood sugar and avoid it like the plague.
I do believe that my chromium picolinate and cinnamon combination capsules I get from Walgreens' helps with the insulin sensitivity. When I started the chromium my bood sugars went noticeably down. I now have normal fasting blood sugars. Other suggested supplements I started on were gymnema sylvestre and fenugreek. But I stopped taking them with no increase in blood sugar. Less spending.
I'm really excited that I can control such a potentially devastating disease like diabetes with easy lifestyle changes.
I'd like to have Protein Power in spanish to give to all of my patients.

[gitfiddle]

Funny, but I have a note on my desk to look into chromium picolinate, but I haven't bought any yet. I eat cinnamon frequently in shakes, but have not noticed a correlation with blood sugar levels.

[nrobles]

^ (http://en.wikipedia.org/wiki/Chromium%28III%29_picolinate#cite_ref-0) Review of Chromium (http://www.food.gov.uk/multimedia/pdfs/reviewofchrome.pdf) EXPERT GROUP ON VITAMINS AND MINERALS REVIEW OF CHROMIUM, 12 August 2002
This is a very good article on chromium. I have found that it works for me, at least I think so. My supplements contain 2000mg of cinnamon and 400mcg chromium per capsule. I am reading an excellent book, Dr Bernsteins' Diabetes Solution. He is very precise having been a type I diabetic. He doesn't mention chromium at all in what I've read. He does mention magnesium, zinc and vanadium. i read up on vanadium but found it is potentially very toxic.

[gitfiddle]

The first part of the article sounded rather industrial so I was a bit relieved when they mentioned insulin control as it's function. ;) Chromium Picolinate would be the chelated form which supposedly aids in absorption.

I'm familiar with Dr. Bernstein's writings and have been on his forum several times to pick up information.

[nrobles]

I was on a plateau there for a while stuck at 189lbs. I stuck to my guns and now lost two more pounds. I'm at 187lbs! Hope to continue the trend to my "ideal" weight. I'm seeing more "creases" in my face as I was "rounded" and now am thinner there. What do you know of "evening primrose oil" and "alpha lipoic acid"? I read in Dr Bernsteins' diabetes book that they are "insulin mimetics". I found a bottle of the primrose oil in the womens' section at GNC. Why in the womens' section? The manager didn't know so I didn't buy it.

[Mitra]

Evening primrose oil is a source of gamma linolenic acid. There's an article by Mary Enig here (http://www.westonaprice.org/knowyourfats/gamma-linolenic.html) with info about it. And here's (http://healthlibrary.epnet.com/GetContent.aspx?token=7e9094f4-c284-4b3a-8f7c-867fd12b36ee&chunkiid=21587) a page with some info about its uses and the studies that have been done.

It is sometimes recommended for PMS, so that's probably why it was in the women's section. I don't see anything to suggest it's not suitable for men.

[nrobles]

Guess what? I stopped the cinnamon/chromium capsules and my FBS increased. I restarted and they came down again. I wonder...

[gitfiddle]

Guess what? I stopped the cinnamon/chromium capsules and my FBS increased. I restarted and they came down again. I wonder...
Interesting! I take about a half-teaspoon of cinnamon most days in my morning shake, and I've never noticed that it has any effect on my fbs. How much chromium is in your capsules?

Congratulations on your weight loss!:)

[nrobles]

400mcg chromium, 2000mg cinnamon. I take about three a day.
I just received a great book. "Carb Wars, Sugar Is The New Fat".
Great introduction and interesting recipes.

[nrobles]

Where can I obtain information on PP in renal insufficiency?

[Gaelen]

Nrobles...what specific kind of information regarding PP and renal insufficiency are you looking for?

[nrobles]

Actually I treat patients with mild to moderate renal insufficiency who require erythropoietin shots to increase or maintain their hemoglobin levels. Sometimes I see type II diabetics who are "on the road" to frank renal failure probably due to longstanding uncontrolled diabetes. I understand that they process protein poorly and are usually managed on a high carb diet which is probably making things worse due to ongoing glycation. If only the high carb intake could be curtailed but then what to substitute for this if not protein/fat? Maybe there's information on this. Most of my patients don't have a clue as to their proper diet be it diabetic or renal. The physicians are so busy prescribing every conceivable drug known to man and I feel the "whole" person isn't being addressed. The dietitians are all "high carb" people. But what do I know?, I'm only the hematologist. The patients progress to frank renal failure as if this were inevitable and are placed on dialysis for the rest of their lives. Here, in the central mountainous area of a small tropical Island, it's not easy to travel for miles three times a week for dialysis. So... would there be any dietary changes that could halt or even slow this spiral?

[Gaelen]

Actually I treat patients with mild to moderate renal insufficiency who require erythropoietin shots to increase or maintain their hemoglobin levels. Sometimes I see type II diabetics who are "on the road" to frank renal failure probably due to longstanding uncontrolled diabetes. I understand that they process protein poorly and are usually managed on a high carb diet which is probably making things worse due to ongoing glycation. If only the high carb intake could be curtailed but then what to substitute for this if not protein/fat? Maybe there's information on this.

Well...I don't have renal insufficiency, but my cancer has caused some renal issues. I still maintain my PP recommended protein intake (70g), or just slightly higher--but seldom go over 85g/day. I eat maintenance carb levels (no more than 70g ECC/day). Fat makes up the balance of my intake of around 1500-1600 calories/day--or at least 100g of fat per day. My current BUN runs between 24-27 and my creatinine runs 0.8 or 0.9--a spike in my BUN without a corresponding raise in creatinine usually indicates dehydration, which is a problem for me right now. But bear in mind, I'm only an N of 1.

[laughingW]

If only the high carb intake could be curtailed but then what to substitute for this if not protein/fat? Maybe there's information on this.
That is usually the way out. The Eades say physicians can write to them about this.

This reminds me of something I read about the Polish low carb guy, Kwasniewski. His program cuts protein and carb down to the minumum, and the rest of calories filled in with animal fats. This way, demands on the organs are minimized and damaged ones can get a rest.

[nrobles]

I'm going to look up Kwasniewski and see what he says. I feel greatly for renal patients who are on the road to dialysis. Hopefully something can be done. How do I contact the Eades? I'd like to share some info on insulin carcinogenesis that should be addressed in their widely read publications. I'm sure that people would be more inclined to follow low carb if they understood the greater implications of simple carb related disease. Not just weight loss and looking better. And cancer could be one of them.
I'm down to 184lbs and can't believe it. One fellow physician told me jokingly I needed an AIDS test!! Due to my ongoing weight loss.

[Mitra]

You can send a message to the Drs Eades using the link at the bottom of the web-site - not the one on the forum page (that is for forum admin issues and just goes to the mods & admins), but on the main proteinpower site.

[nrobles]

Will do. I'm down to 184 after my plateau. I fit into the size 34 pants I bought months ago. It's unbelievable. I'm re-reading PP for reinforcement. I'll have to translate the gist for my patients. they are all gung ho for low carb after seeing my results. I sure could use PP in spanish here.

[nrobles]

Oh, I had a difficult time with our hospital dietitian. She absolutely will not even discuss low carb. She claims doctors are not trained in nutrition and don't know a thing!! But she's overweight and I'm not!! Imagine?

[Gaelen]

nrobles, how about trying to contact one of the admins--dvdmon--to ask if you could translate his "PP in a Nutshell" into Spanish? Click on the forum leaders link at the bottom of the first page of the forum; you should be able to directly send him an email from there.

Once something has been significantly condensed, the condensed material has its own copyright, and you would only need dvdmon (Levi's) permission to translate it. It's about 2500 words, if I recall, so it'd be a much easier way to get the basics into Spanish. I wish my own Spanish was still sharp enough to do translations; unfortunately, languages tend to be use-it-or-lose-it propositions. I can read in Spanish--for instance, no problems understanding your website--and follow Spanish-speaking TV, and have basic conversations with native speakers (most of the time), but I can't 'think' in Spanish any longer at a level strong enough to translate.

Anyway, if you don't hear directly from the Drs. Eades, try contacting dvdmon. Tell him I sent you.

As for your nutritionist, she'll come around--just remember that she'll have to get their on her own two feet.

It took the nutritionist affiliated with my local treatment center awhile to really 'accept' what I was doing. But when, after nine months of chemo, it was obvious that I was able to control my nausea with assistance of dietary remedies like peppermint and ginger; control my gastrointestinal side effects by eating or not eating certain foods (a teaspoon of molasses eases constipation and cheese and small servings of rice (2 tablespoons or less) control diarrhea); maintain my weight (not lose, and not gain either, despite the addition of steroid pre-treatments) while still controlling carbs and taking in at least my 70g protein minimum daily; and generally keep my bloodwork numbers from crashing; she went from 'well, okay, you can try to control carbs' to 'okay, tell me exactly what you're doing.'

My successful use of the ginger and peppermint to help with nausea, which the nurses started to recommend to other patients, actually translated into a research grant for one of the nurses. She next coordinated a small study to evaluate administered ginger's effects that had promising results (she's now writing up the proposal for funding and participation for a study with a larger 'n' to publish and hopefully make this natural remedy more widely known/accepted.)

When I had recurrence and came back for radiation in January, and now am in clean-up chemo after surgery, I met with the nutritionist again. She still passes out the ACS recommendations about diet--but also now encourages people to get in more protein, eliminate processed and refined carbs while getting carbs principally from vegetables and fruits, try low-carb protein shake mixes if they don't tolerate the taste of Boost or Ensure, ditch the sodas and artificial sweeteners, incorporate more seafood into their diets, and don't be paranoid about fat intake but avoid things like re-used oil and hydrogenated oils like shortening and margarines.

Small forward steps, nrobles--each one, teach one.
Or in your case, each one teaching many. You're doing a good job, and your staff will learn by example.

[nrobles]

I will ask for permission and if given I'll send it back. Somebody could review it and if good, maybe it can be posted for use by other spanish speaking PP's. How's that?
In Puerto Rico we have lots of lizards. When they lose their tail, like when one of my 9 strays catches them which happens often, they grow it back! That's how I feel with my newfound health. It grew back!
Tell me more about your antiemesis regimen. I'll get my patients started on it. Sounds interesting.

[Gaelen]

I will ask for permission and if given I'll send it back. Somebody could review it and if good, maybe it can be posted for use by other spanish speaking PP's. How's that?

Sounds great--and I sent dvdmon a note, so he's expecting your email.

Tell me more about your antiemesis regimen. I'll get my patients started on it. Sounds interesting.

I'll put it in another thread, since it's not really about metabolic syndrome. Congrats on growing your life/lizard tail back! :lol:

[nrobles]

I am looking for low carb alternatives. I found Dr Bernstein's cheese puff "sandwich bread" very interesting. You place a slice of american cheese in the microwave on freezer paper for 50 seconds. What you get looks like a flat crusty bread slice. It can be used as you would any bread slice like for sandwiches and hamburgers etc.Truly amazing. I bought vegetarian cheese and it worked just as well. I also mixed a sugar free gelatin pack with heavy cream in the blender. I got something similar to ice cream!! Didn't even need to add sweetener. All very low carb.

[gitfiddle]

I am looking for low carb alternatives.I keep sf jello around to mix with greek yogurt with berries, walnuts, etc. for an evening meal when I'm tired of meat. I also pour a little cream right into the container for a snack (without having to wash a blender!). When I was still eating grains, I found lc tortillas (6-8ecc) made a wonderful base for anything from peanut butter to pizza. Romaine lettuce also makes a good sandwich wrap.

[nrobles]

I just found a site for no carb/no calorie pasta. Miracle something or other. I ordered some to try out. I'm getting all of my patients really interested in low carb as they wonder at my weight loss, and they are asking all sorts of questions. I'll start a study group with the "overweight nurses society". Thats what the 4th floor nurses call themselves. So I'll need some easy menus and "filling" alternatives to our local staple, white rice. "good calories, bad calories" by Taubes is a shocker. I can't believe I'm 58 and an internist, hem-onc and didn't know. I feel awful for all of the "mainline" advice I've given my patients over the years. Gaelen's story is now well known around my patients. They are all being instructed in correct eating habits to slow down the cancers. I'm understanding more and more about nutritions' role. When they ask for reading material I tell them PP is the place to go except where I live, few people read english, unfortunately. There are other books in spanish on low carb but they stress weight loss, not nutritional rehabilitation and lifelong commitment.

[nrobles]

My dentist called all shook up. He has metabolic syndrome and so does his wife. I lent him The Book and explained what he needs to do. He's worried about what not to eat and if there is variety for his meals. I'm sure glad I could help with this new found knowledge. I recommended "Staying Power" for his future reference. He'll be coming on the website for more info.
Thanks again.:lol: Oh, the nurses formed a group and now they want to meet regularly as a study group. Hopefully someday I can get the nutritionists on board. We'll have a blast! A healthy one.

[gingery56]

I'm 58 and am an oncologist. I have been fat since early childhood. I'm from a latino family and food has always been everywhere and at every occasion. I gained a tremendous amount of weight after medical school due to stress. I yoyo'd and was on several "fad" diets for years. I went up to 265lbs and developed diabetes, hypertension, hypothyroidism and bad reflux.
I was on medication and felt really concerned about the coming diabetes related complications. My cardiologist recommended I start a low carb diet. I was amazed. I thought he was joking as low carb is frowned upon by the establishment. But... I took his advice. My blood sugar came down from 400mg (on 2000mg Metformin) to normal almost instantly. I had to stop taking medication for blood pressure because it came down so fast. My cholesterol is 160 with a good ldl/hdl. The triglycerides returned to normal from over 1000mg. Now my glycosilated hemoglobin is also normal as are my insulin levels and I weigh 189lbs!! My BMI is 24.
I cannot believe it. I found Protein Power after the fact but it is a tremendous reinforcement. It needs to be translated into spanish asap.
I'm now studying insulin and insulin resistance. I'm very concerned at the relationship between insulin and carcinogenesis. There is a growing amount of evidence linking insulin resistance to several types of cancer.
I'll be using protein Power as a text in my upcoming diet/nutrition/cancer prevention seminars in my area. Thanks for your tremendous contribution to wellness.
nrobles...what a great post. your story is dramatic. I am just starting "again", as I lost on PP 10 years ago, but let my weight creep up again. I had a scare this summer with GI issues, and even thought it might be pancreatic CA. Also was having sob and chest pressures....it got my attention and I am back on PP. Feeling better already just from eating healthy foods, and controlling portions. Thanks for your great testimony.

[nrobles]

file:///C:/DOCUME%7E1/NELSON%7E1/LOCALS%7E1/Temp/moz-screenshot.jpgMy GERD symptoms vanished when I started low carb. My foot pain is almost gone without Rx. I'm working out like never before and I feel I have a new lease on life. I've been "given" a second chance. That's how I feel. And I find the bloggers on PP Forums extremely intelligent and very giving. I feel this new way of life has to be taken as a conversion experience, like "getting religion". The "old (high carb)" must "die" and the "new (low carb)" needs to be born "again". I'm suprisingly now 183lbs and going, going doooown. Can't wait for the Eadese new book for people over fifty. I'm 58!!:lol:

[nrobles]

I've been reading some entries in different sections and would like to comment. Some people are coming into low carb for weight loss which is fine. But... when you look into the health benefits in the short term and long term, on insulin stabilization and metabolic correction, then low carbing becomes a return to health and longevity that we all need. I once lo carbed solely for weight reduction and relapsed to the old ways when I was done. Then the metabolic issues; diabetes, hypertension, high triglycerides, resistent obesity forced me to return, this time for good. Now I've been studying up on the physiology and am convinced that this is the best option and the most natural. I read Gaelens' synopsis on Emotional eating. Everyone should read this when in low carb 101. I'm also re-reading PP and underlining the underlines. There is so much useful information there that with just one read, you can miss essential information. Will there be a lo carb "meeting". There should be a place where this is addressed and experts can bring their findings and lo carbers can share their testimonies. Is there such a meeting being planned? Better go cook my breakfast of true champions! 40 patients today.

[Mitra]

I agree - it's good to see an emphasis on health, not just weight. I don't know of any low carb meetings in the offing, but there was one held earlier this year by the Nutrition and Metabolism (http://nmsociety.org/) society. This is the list of talks from their web-site:

Dietary Carbohydrate & Saturated Fat: What We Teach Medical Students - Richard D. Feinman, PhD
Evidence Review of Dietary Saturated Fat Intake & Heart Disease - Patty Siri Tarino, PhD
Recent Advances in Carbohydrate Restriction Research - Jeff S. Volek, RD PhD
Saturated Fats & Human Health - J. Bruce German, PhD
Dietary Fat and Health: The Case for Saturated Fat and Cholesterol Restriction - William Connor, MD
Carbohydrate Restriction in Efficacy Studies - Mary C. Vernon, MD & James A. Wortman, MD
The Paradox of Fats in the Low Carbohydrate Diet - Stephen D. Phinney, MD, PhD
History of Dietary Saturated Fat-Restriction Recommendations - Gary Taubes

[nrobles]

Thanks. I just joined the society and will see if they have these talks online. Down to 181. The last time I weighed 181 was back in 1970 when I was a medical student in Spain! I contacted the doctors at a center in NYC who are studying the effects of low carb on advanced cancer patients who are not on chemo. They are doing Pet Scans before and after one month of 20gm carb daily. As you know, Pet Scans measure the metabolic activity of tumors. They will do a second Pet one month after starting the diet and see if the tumors demonstrate less activity. It's really interesting to me as an oncologist. I'm recommending low carb to those patients who I feel can medically do the changes in eating habits. Will see.

[deirdra]

Booksamillion.com apparently sells the Eades' 30-day diet in Spanish: Dieta de Bajos Carbohidratos de 30 Dias : El Libro Que Le Dice Que Comer (Paperback - Spanish) by Michael R. Eades (http://www.booksamillion.com/search?type=author&query=Michael R. Eades&id=4204813391597)
ISBN 9789683813305 / August 2004

[Gaelen]

Deirdra, what a TERRIFIC find! I was googling all over looking for Spanish translations after nrobles asked, and never hit on this one (can I blame chemo brain? :rolleyes: )

Anyway, Nelson--check this out. If you haven't already read it, The 30-Day book, while a lot less of the science (okay, practically NONE of the science) of the original PP book, is very easy to follow and easy to understand. In fact, it kind of reminds me of the types of early-screening cancer information your program is using (great website, btw!) When it first came out in the US in paperback, I bought a half-dozen of them and it's the book I 'lend' permanently to people who want to know how I eat. In fact, I gave a copy to the nutritionist who works at my local oncologist's practice.

A lot of the 30-day book is about technique of low-carbing, how to determine appropriate portions, and recipes. I'd be willing to help you de-carb some more regionally appropriate de-carbed recipes that you could freely translate into Spanish, and I'm sure there are some other folks here who'd chime in with some recipes, too.

[nrobles]

I went crazy and ordered 30 copies. Strange the Eades' don't have this book on their website. they should. I'm getting some in english as well. Thanks Deirdre and Gaelen for your help. My friend Frank Suarez has a lo carb wt loss center in San Juan. He came out with "El Poder del Metabolismo" and now it's available in english as "The Power of Metabolism". I don't know if you can get it yet, it just came out. He started an experimental protocol for type II diabetics on lo carb before and after and is two weeks into it. He called to tell that there are already amazing changes. I've been invited to a lo carb meal with them at a local restaurant next week. They serve "chuletas CAN CAN". Deep fried thick pork chops with a crusty rind. He sure knows how to give a party. He's not a doctor, just someone who was overweight and did lo carb and found that it worked. I'm interested in his results and the testimonials. The persons will be followed for 13 weeks.
Our local cuisine varies regionally but the staple is cooked white rice and cooked beans that are boiled with some ham, local calabaza (pumpkin) to thicken and other local ingredients. The beans are poured over the rice. Usually added to that is onion smothered fried steak or pork chops or some type of chicken. And... deep fried green (tostones) or ripe plantains (maduros) and... a slice of avocado if in season. Others prefer more stateside dishes you are used to seeing. American "fast food" is everywhere and busy moms use this as a shortcut to a long day. Obesity is a major problem as is diabetes/hypertension/hyperlipidemia etc. I will see what tweeking can be done to our local staples that would be palatable and affordable to my population in the Central Island. 60% of the population is considered below US poverty level so lo carb cannot become an economic burden or else they won't do it. And, many never eat greens or veggies such as are recommended in lo carb. Root vegetables are part of the local fare and boiled green bananas or plantains. Very starchy. My nurses usually have a breakfast of:
Cremita (corn meal or oatmeal or corn starch cooked in milk with lots of sugar) I tell them that's a triple whammy. Carbs in the cereal, the lactose and... the added table sugar. They then have toast and margarine and a bottled "fruit juice" high in corn syrop and a cafe con leche. Carbs, carbs, carbs, carbs, carbs! And they wonder why they can't lose weight!!
I gotta go. Thanks a million for your help. Gaelen, you were going to share your recipe for antiemesis, remember? Thanks.

[nrobles]

I'm down to 179lbs. 9 to go to be at my "ideal weight". My new lab numbers just came in and they continue to be excelent. People are noticing the extreme changes I'm going through and asking a lot of questions. I'm waiting for my "30 day low carb" books to arrive so I can start my low carb seminar at the gym. Many are impatiently waiting as the books in spanish apparently come from Mexico and take time. I'm amazed at the newfound health that just dietary intervention can achieve. When I was offered insulin for my uncontrolled diabetes I was shocked. I felt I was trapped in an uncontrollable situation and would be going "downhill" from there. Little did I imagine that "food" was killing me. So I'll be sharing this "miracle" from now on. I'm trying to get my cancer patients to make better choices in their eating habits and go "low carb" instead given the information coming out on carbs and cancer.
Thanks all for your encouragement in this new "walk".

[nrobles]

Still at 179 and loving it. I discovered flax meal on the forums and now add it to my protein shake. But... I really like the cheese puff bread courtesy of Dr Bernstein and I decided to experiment and make them structurally stronger so I kneaded two slices of american cheese with two tablespoons of flax meal. I then thinned this out and placed it on wax paper after pamming it. Voila!! A delicious thin crust bread, much stronger (and healthier) than just the cheese puff. I'm sure someone with a chefs' touch can improve on this. I'd love to hear about it. Keep it coming!:nod:

[gitfiddle]

Is the secret to lubricate the waxed paper first? I have an awful time seperating the paper from the cheese. I thought perhaps it was because I had store-brand waxed paper.

I'm so pleased to read about your progress, nrobles, and your enthusiasm is inspiring!

[SandyHanson]

Is the secret to lubricate the waxed paper first? I have an awful time seperating the paper from the cheese. I thought perhaps it was because I had store-brand waxed paper.

I'm so pleased to read about your progress, nrobles, and your enthusiasm is inspiring!

The first recipe I saw for the cheese puffs said to use parchment paper, which I didn't have, so I used waxed paper. Had to throw it away, cheese and all, because it wouldn't come off. Then I saw another that said to use the shiny side of freezer paper, and that works well. I hadn't thought to "Pam" the wax paper.

[gitfiddle]

The first recipe I saw for the cheese puffs said to use parchment paper, which I didn't have, so I used waxed paper. Had to throw it away, cheese and all, because it wouldn't come off. Then I saw another that said to use the shiny side of freezer paper, and that works well. I hadn't thought to "Pam" the wax paper.Thanks, Sandy! I have parchment paper somewhere, but I couldn't find it. Common sense told me it might work. I'll look harder, I guess. I put a little oil on a coated paper plate, which worked better than waxed paper, but I'd go through a lot of paper plates over time. :rolleyes:

[nrobles]

I tried olive oil last night over the wax paper but I see the Pam works better. I'm amazed what a little cold milled flax can do in terms of texture and added fiber (and added omega 3). Although I'm on duty today at two hospitals, over 30 patients in all, I'm going to experiment with flavoring the puffs with different ingredients. I'll try oregano, dried tomatoes, close my eyes and go to Sicily! Any suggestions?
O! I'm down to 178!! I'm keeping my dinners small and having a protein/flax meal shake in the evening. Adding a little heavy cream sure makes them ice creamish.