Uk 2009

[DarlingBri]

Hi there! I'm in Ireland and I don't see an Irish forum - can I join in? I'm having two issues I could really use help with.

One, I'm having a terrible time with dairy. I understand I can put cream in my coffee. I even know what cream is because I was raised in the US. What I do not know is what "cream" is in the UK and ROI. Help?

Also how do you guys manage the measurement conversions? "3 - 4 ounces of cheese per day" isn't so useful when my cheese comes in 200g bags.

Thanks!

[imagood1]

Originally Posted by DarlingBri

Also how do you guys manage the measurement conversions? "3 - 4 ounces of cheese per day" isn't so useful when my cheese comes in 200g bags.

Thanks!

Here is a link for a thread that has conversions here on the board:

http://www.atkinsdietbulletinboard.c...p-measure.html (Weight of vegetables per cup measure)

hope it helps

[DarlingBri]

Thank you, that is really helpful!

[DarlingBri]

For anyone else struggling to do this, the method that was suggested to me and that I can get my head around is to go to FitDay and get the cup measurement for whatever you need - for example, 1 cup of lettuce.

Now, while we are not counting calories, you grab the calorie count for comparison. For lettuce, it is 7.7 calories per cup.

Switch the measurement to grams and type in a number to ballpark it. 100g of lettuce is 14 calories so that's too much. Half that, or 50g of lettuce is just under. It actually works out at:

1 cup lettuce = 7.7 calories = 55g

So 55g equals one cup of lettuce

[Elizellen]

Originally Posted by DarlingBri

One, I'm having a terrible time with dairy. I understand I can put cream in my coffee. I even know what cream is because I was raised in the US. What I do not know is what "cream" is in the UK and ROI. Help?

Here are some definitions of cream in USA

Cream is made by separating milk into fat-rich cream and an almost fat-free (skimmed) milk. This is usually done by centrifugal force.
There are many varieties of cream, categorized according to the amount of milk fat in it:
Light cream, also called coffee or table cream, can contain anywhere from 18 to 30 percent fat, but commonly contains 20 percent. It can not be whipped.
Whipping cream contains 30 to 36 percent milk fat and sometimes stabilizers and emulsifiers. Whipping cream will double in volume when whipped.
Heavy cream, also called heavy whipping cream, is whipping cream with a milk fat content of between 36 and 40 percent. It's usually only available in specialty or gourmet markets.
Half-and-half is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat, and can not be whipped.

In Uk we have double cream or single cream

Double cream is a dairy product often found in Britain and Europe. It is extremely dense, rich cream which whips easily and can be used in an assortment of desserts and foods. Working with the thick cream can be difficult, as it separates when beaten too much and it has a tendency to be very stiff. Generally, double cream is called for in British recipes, while other types of cream are used in the Americas and other parts of the world.

The butterfat content of double cream is around 48%, which makes it less fatty than clotted cream, but more dense than American whipping or heavy cream.

Single cream has an even lower fat content (about 18%), and is similar in fat content to coffe or table cream in USA.

I usually buy double cream which is (usually) liquid but within a few days gradually solidifies in the fridge. When solid it is still useable and can be made more liquid if you heat it in the microwave on a low setting for a few seconds.