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The benefits of low-carb diet

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We are told that eating fat will make you fat. It is actually when you eat fat and too many carbohydrates. When you consume carbohydrates, they are converted into glucose . The pancreas then secretes insulin to reduce the blood glucose levels. Insulin is our fat storing hormone and fat burning is turned off. If we have very little amounts of carbohydrates in our diet, we require less insulin, thus store less fat and able to burn fat. Different people can tolerate, and remain healthy, with large amounts of carbohydrates and some virtually none (diabetics). Also when we get older, our ability to handle carbohydrates get lessened and we may get pre-diabetes or insulin resistance (type 2 diabetes). When we consume too many carbs, our body will produce more insulin to help reduce the large amount of glucose now in our blood, leading to  insulin resistance . So what is low-carb? A low-carb diet limits carbohydrates — which are found in grains, starchy vegetables and ...
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Low-carb Corn Tortillas

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Made with masa harina, these tortillas have wonderful corn flavor but much fewer carbs. You need to roll them out. Though, it is a very easy task; you don’t have to be an expert for the job. Try this and you will be sold on making them and enjoying them
рrерare tіmе: 25 mіnutеs сооk tіmе: 3 mіnutеs уіеld: 9 sеrvіngs 



Ingredients:
  • 1 ⁄4 cup hot water
  • 2 ⁄3 cup soy protein powder
  • 3 tablespoons butter (1.5 oz), sof
  • 3 tablespoons unprocessed wheat bran
  • 2 tablespoons cold water
  • 1 ⁄4 cup whole almond meal
  • 3 tablespoons olive oil
  • salt (a few shakes)
  • 1 ⁄4 cup masa harina (enriched corn flour)
  • 1 ⁄4 cup vital wheat gluten flour
  • 2 tablespoons soy protein powder (for rolling dough)
How to cook this
1. In a small or medium-size mixing bowl, mix the hot water with the butter; stir to dissolve. Add the cold water and the oil. Set aside.

2. In another mixing bowl, combine all of the dry ingredients except for the soy protein powder needed for rolling out the dough. Add the dry mixture to the liquid mixture and stir until the liquid is absorbed. Take over by hand and work into a fairly soft dough that can be rolled out. If more moisture is needed (it should rarely be necessary), add cold water by the teaspoon. If the dough is too soft, it will not roll out easily. If this happens, correct it by adding a teaspoon of soy protein powder or as needed. Divide the dough in nine equal chunks about the size of small plums; cover.

3. If you have a tortilla press, press chunks of dough in one to form the tortillas.

4. To roll out tortillas, sprinkle a little soy protein powder (about 1 teaspoon) on a large, heavy cutting board (approximately 14 by 19 inches). Put a kitchen towel under it to keep the board from sliding. Roll a piece of the dough lightly in the soy protein powder and flatten it with your fingers into a circle about 3 or 4 inches in diameter. Continue with a rolling pin. Strive to make circular shapes (this becomes easier with practice). Make the tortillas about 7 inches in diameter; they shrink about an inch when cooked. If the shape becomes too irregular, control the circle by sculpting with a knife. You can also put a sharp-edged lid or flan on the tortilla and press down to get a perfect shape. Save all the dough you cut away—it will help form the last tortilla.

5. Finish rolling out the tortillas. When you come to the last one or two, heat a griddle on medium-low. Cook each tortilla on the dry griddle for about 10 seconds on each side. Put them on a cooling rack. If you do not want to use the tortillas right away, cool them completely and keep them in an airtight plastic bag. They keep for about a week in the fridge; otherwise, freeze. If you want to warm a tortilla to fill, heat it between paper towels in a microwave
Nutritional value per serving:
  • Calories 75
  • Fat 3g
  • Protein 8g
  • Carbs 4g
  • Fiber 1g

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