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  #16   ^
Old Sat, Oct-21-17, 07:19
Bonnie OFS Bonnie OFS is offline
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Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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Quote:
Originally Posted by FatBGone17
Carbs vary by brand but most have about 8g fiber and 3g starches/sugars per 1/2 cup dry. It's also a good way to stretch ground beef in chili recipes.


Bob's Red Mill has 14g carbs per 1/2 cup. Tad too much for me!
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  #17   ^
Old Sun, Oct-22-17, 19:35
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robynsnest robynsnest is offline
Senior Member
Posts: 2,146
 
Plan: Atkins
Stats: 336/286/199 Female 5'11"
BF:Losing it....
Progress: 36%
Location: Canada ay?
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Add a couple of teaspoons of water , I swear it works!!
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  #18   ^
Old Sun, Oct-22-17, 20:16
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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I made meatloaf burgers today & remembered this thread. So I added some oat bran & coconut flour with an egg to the ground beef. Turned out great - didn't fall apart.
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  #19   ^
Old Sun, Oct-22-17, 22:11
FatBGone17 FatBGone17 is offline
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Posts: 34
 
Plan: Atkins / South Beach
Stats: 265/246/185 Male 71 inhes
BF:
Progress: 24%
Default Bob's Red Mill TVP

Quote:
Originally Posted by Bonnie OFS
Bob's Red Mill has 14g carbs per 1/2 cup. Tad too much for me!


True, there are 14g total carbs in 1/2 cup of Bob's TVP, but 8g are fiber, leaving 6g net carbs. As a 1/2 cup dry wt can be rehydrated and added to one or two pounds of ground meat (resulting in about 1.5 to 2.5# of mixed product) that makes 2g or less of added net carbs per 1/2# serving. That's four golf ball sized meatballs or a couple of good size slices of meatloaf.

I like to rehydrate 1/2 cup TVP in about a 1/2 cup of beef broth with added flavoring, usually onion and garlic and maybe some herbs. Add an egg when mixing rehydrated TVP with ground meat and you get a very acceptable meatball/meatloaf texture.

The added fiber has obvious added benefits and the egg adds protein and fats along with some micronutrients.

Way good and minimal addition of net carbs

Another good way to fluff up meatballs/meatloaf is to run some mushrooms through a food processor until they are finely chopped, then add about 1/2 cup of the chopped mushrooms and an egg to your chopped meat. This adds about 1/2g of carbs. You can even use 1/4 cup rehydrated TVP and 1/4 cup finely chopped mushrooms to get the best of both.

Last edited by FatBGone17 : Sun, Oct-22-17 at 22:22.
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  #20   ^
Old Mon, Oct-23-17, 07:27
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
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Quote:
Originally Posted by FatBGone17
True, there are 14g total carbs in 1/2 cup of Bob's TVP


Which is what I count - total carbs. I follow Dr. Bernstein's method for diabetics & total works better for me than net. Also very low carb - under 20. I don't like to "waste" my allowed carbs on processed vegetables.
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  #21   ^
Old Mon, Oct-23-17, 14:18
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Kristine Kristine is offline
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Posts: 18,574
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Quote:
Originally Posted by Bonnie OFS
I don't like to "waste" my allowed carbs on processed vegetables.

...and it's not even "vegetables" - it's soy. It's the leftover gunk from making soybean oil.

I haven't bought any in a while, but it does make for an easy emergency meat sub. It's come in handy when I've been snowed in. I could make a pretty good "pantry chili" entirely from TVP and canned/dried goods. Ideal? No. Better than many alternatives? Yep.

TVP in fat bombs/chocolate bark also makes incredible mock rice krispies. OMG.
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  #22   ^
Old Mon, Oct-23-17, 14:53
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,166
 
Plan: Dr. Bernstein
Stats: 188/160/135 Female 5 ft 4 inches
BF:
Progress: 53%
Location: NE WA
Default

Quote:
Originally Posted by Kristine
I haven't bought any in a while, but it does make for an easy emergency meat sub.


I have meat on the hoof - chickens & rabbits - so I will hopefully never face a meat emergency! Also a freezer full of meat & canned meat. Next food adventure is drying meat.
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  #23   ^
Old Mon, Oct-23-17, 19:37
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robynsnest robynsnest is offline
Senior Member
Posts: 2,146
 
Plan: Atkins
Stats: 336/286/199 Female 5'11"
BF:Losing it....
Progress: 36%
Location: Canada ay?
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I make my own jerky, really good, people ask me to make it all the time. Fantastic for emergencies...
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  #24   ^
Old Mon, Oct-23-17, 19:44
FatBGone17 FatBGone17 is offline
Registered Member
Posts: 34
 
Plan: Atkins / South Beach
Stats: 265/246/185 Male 71 inhes
BF:
Progress: 24%
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I don't use a lot of TVP myself but since it does make a fluffy meatball with low net carbs, I thought it appropriate for this thread. The chopped mushrooms also work well but don't have quite the same texture.

Kudos for those making their own jerky. I do it and homemade is definitely tastier and more healthful than most commercially produced brands.
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