|Tuesday, April 13th 2004|
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If you are sick and tired of trying to find the ideal way to keep track of your carbs, only to get frustrated and give up not knowing for sure how many carbs you have eaten for the day? Then this will be the most important article you read today. Let me tell you why:
There is more to counting carbs than you might have first thought. To be more precise, there’s more to the carbs themselves and how they should or should not be counted in The Atkins Diet, The South Beach Diet, or any other Low Carb Diet, than you would have ever even considered.
I’ve tried The Atkins Diet, The South Beach Diet and many other low carb diets, but there always seemed to be something missing. Then I discovered “Ultimate Diet Secrets” by Dr Greg Ellis, and I was hooked! -- I literally shed my last few stubborn pounds virtually overnight! Not only was I able to take it off… I have kept it off, for over 5 years now, and I owe it to Dr Ellis for opening my eyes to the whole truth, and the software product I eventually designed to help me accurately count carbs, so there would be no guess work involved.
That’s when I took it upon myself to design diet software from the ground up, that could accurately track weight loss, daily carb intake and progress all in one. I recently gave a copy of CarbTrack to a personal friend of my wife’s. She is in her mid thirties and has been overweight most of her adult life! Even she was able to easily follow her favorite low carb diet and shed those stubborn pounds that had been haunting her for decades.
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There's a host of great features included in CarbTrack:
Even if a low carb diet isn’t your diet of choice, the functions I have built into CarbTrack will help on any type diet.
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Generic diet software in stores cost over $50, and they don’t really teach you what you need to know so that you can be guaranteed to lose the weight you want. Other diet software on the internet can be as much as $80 - $100, and they’re usually good but they were not specifically designed for the low carb diet.
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Combine the hazelnuts, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Steviva Blend or equivalent with an electric mixer until thick and lemon coloured, 3-4 minutes. Beat in the vanilla. Fold in the hazelnuts. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the hazelnut mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly.
Wring a clean dish towel out in cold water. Flip the cake along with the parchment paper onto the towel with the long edge along the long edge of the towel. Roll up lengthwise and let sit on a rack until cool. Unroll and spread evenly with the Zabaglione Cream, leaving a 1-inch border on all sides. Loosely roll up, using the parchment paper to aid in rolling. Refrigerate for at least 2 hours before serving.
4 large egg
Place the egg mixture over a pot of simmering water, whisking constantly until the mixture triples in volume and falls in a ribbon from the whisk, 3-5 minutes. Immediately put the bowl over the bowl of iced water and whisk until cold.
Whip the cream to soft peaks. Fold into the egg mixture and refrigerate until ready to use.
Total Carbohydrates: 50.34
Total Carbohydrates Minus Fiber: 39.34
per Serving: 6.29 - Carbohydrates per Serving minus Fiber: 4.91