Orlando Enrique Fiol wrote:
>
> How can I bridge the gap between what my body needs to eat and what I enjoy as
> a foodie? How do many of you strike this balance? If you're low-carbing and
> your friends want to go out for dim sum or French pastries, how do you tag
> along without feeling excluded?

I'm wheat intolerant so I consistantly avoid wheat. I'm inconsistant
about being a low carber. I find a lot more foodies among low carbers
than among low fatters. Little wonder as fat makes food taste better.

On my own I go for sauces and herbs on my veggies, cooking the same base
ingredients with many different methods and flavorings. Books on low
carb stress how luxurious the foods are and how easy portion control is
when you have neither carb cravings nor fat cravings.

Most restaurants have low carb items so I don't have troubles eating at
meals. Any one place may get boring (Olive Garden's picata again) but
rotating places handles that.

At Sim Sum I have the fried greens, the root veggie patties they call
Chinese turnip (high carb, low glycemic load) and dishes like shiu mai
that are mostly meat and veggies with a small rice wrapper.

A pastrie place? Ask if they have a soup or if they have a menu of
meals or eat before going to the desert place. Some places are so
specialized in high carb foods the answer is to work outside of their
main products or just avoid the place.