How to get enough sugar without excessive fluid intake

Discussion in 'Macros & Micros' started by Filip1993, Feb 16, 2014.

  1. Filip1993

    Filip1993 Member

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    Hi! Starch is not my friend, it makes me angry and tired. I do much better with sugar (fruits, soda, cheese etc.). My problem is that I always end up with to much liquids when I cut out starch. I get about 4 liter water from liquids/food. I would love to cut down the liquids, especially during the winter. Any tips and recommendations on how to get around this problem would be highly appreciated. Thanks!
     
  2. Mittir

    Mittir Member

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    I usually drink a quart of milk reduced to 30 to 40 percent of its
    original volume. RP mentioned that it is safe as along as the
    temperature is not very high. I add home made farmers cheese
    and honey/sugar to this reduced milk and it is very tasty.
    Cooking fruits can reduce the fluid content.
    You can also add cooked fruits to reduced milk.
     
  3. Jib

    Jib Member

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    Making drinks richer and sweeter seems to work for me. Maple syrup is my favorite, although I use white sugar and occasionally honey too. One of my go-to drinks is coffee with plenty of cream, maple syrup and collagen hydrolysate.

    Another good rich drink is coconut milk. Making it yourself is the best because you avoid gums and preservatives. You just use 2 cups of dried shredded coconut and 4 cups of hot water (not boiling, but pretty hot). Run those together through a blender, then pour it out into a mesh strainer and press the milk out into a big glass or a mason jar.

    Cooking some dried fruit in the coconut milk could make a decent dish. Or mixing it with some pineapple juice (and rum if you want :)).

    I can't do orange juice in the morning, even with baking soda or with a salty meal. It seems to wipe me out. I tolerate it fine later in the day. In the mornings I just stick to the rich coffee.

    Dates can help. I haven't gotten around to it but I think baking those into something like a Lara Bar would be a good idea.

    I'm straining yogurt again, and we'll see if I keep up with that, but there's another option: mixing strained yogurt with honey or maple syrup or sugar.
     
  4. OP
    Filip1993

    Filip1993 Member

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    Alright, I can't tolerate orange juice in the morning either. Great tips! How much sugar/maple syrup do you use in your drinks?
     
  5. Ben

    Ben Member

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    What do you heat the milk in?
     
  6. aquaman

    aquaman Member

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    Cooked fruits - bananas, pears, apples, etc etc ... with a bit of added butter and sugar. Amazing on their own or on yogurts.
     
  7. Mittir

    Mittir Member

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    I use thick non stick pot . It is important to have thick pot
    for better heat distribution. It is not ideal.
    In future i will try to get pot made of clay or ceramic.
    In moderately high temperature it takes about
    20 min to reduce 50 percent of 1 quart milk if i
    stand there and continuously break the skin forming on
    surface. Another way is to leave at very low temperature and
    break the skin every 10-15 min. A tip from Gordon Ramsey is to
    add sugar early , this lowers the possibility of over flowing.
     
  8. OP
    Filip1993

    Filip1993 Member

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    Mittir, how do you make your farmers cheese? Do you use low fat milk?

    Thanks.
     
  9. j.

    j. Guest

    Condensed milk.
     
  10. Mittir

    Mittir Member

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    I use non-homogenized whole milk.
    But a good part of fat is lost with the liquid.
    Here is a youtube video on farmer's cheese.
    http://www.youtube.com/watch?v=_TNdR6O0dYc
    I wash the curd with cold water immediately after
    draining, it removes the lemon/vinegar taste
    and stops the cooking . This results in softer cheese.
    Over heating the milk or adding too much acid causes
    cheese to be dry.
     
  11. OP
    Filip1993

    Filip1993 Member

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    Thanks a lot! If I make farmers cheese of one quart whole milk, does the cheese have the same amount of calories as the milk?
     
  12. Mittir

    Mittir Member

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  13. mt_dreams

    mt_dreams Member

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    it depends if you use/buy whole milk or skim milk farmers cheese. If it's skim milk farmers cheese, it will not have may calories. The same goes for skim milk cottage cheese.

    The liquid that is lost in the making of these cheeses is the lactose & whey that's in milk. So the cheeses consist of casien & milk fat.

    I can't be bothered to stand by the stove stirring as i condense the milk, so I use a double boiler.
     
  14. OP
    Filip1993

    Filip1993 Member

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    Okey thanks for the answers. If I drink one quart of milk which is reduced by 40%, do I still get the same amount of calories as if I drink on quart that hasn't been reduced? I need a lot of calories.
     
  15. j.

    j. Guest

    Maybe you can let hunger be your guide. If you're not full after one quart from reduced milk, drink another?
     
  16. OP
    Filip1993

    Filip1993 Member

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    Yeah, great point. I'm just tracking my calorie intake for a couple of weeks so it would be nice to know how many calories the milk contains.
     
  17. Mittir

    Mittir Member

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    It is the same amount of calories. But few heat sensitive vitamins will be reduced.
    Here is a link to list of vitamin and mineral sensitive to heat and light.
    http://www.beyondveg.com/tu-j-l/raw-coo ... d-2e.shtml.
    RP mentioned that the nutritional difference between
    raw and pasteurized milk is very small.
     
  18. OP
    Filip1993

    Filip1993 Member

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    Okey, thanks for the help Mittir!
     
  19. Nstocks

    Nstocks Member

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    Once you've reduced the milk (I assume it will work for goats milk too), do you drink it all right away or can you reduce say, 2L let it cool and refrigerate it? (this probably isn't best though!)

    This could be a good option after exercise too, right?
     
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