Silver Cloud Dieter Reports On Her First Week on the Program

Hi Linda,
I thought I would write and let you know how my first full week went on the ‘fat fast’. Although I did make sure I weighed myself yesterday because my dear boyfriend made reservations for a wonderful restaurant with a pre-arranged Valentine dinner, so I wasn’t too sure how I was going to deal with that or how it would effect my weekly loss.

After 6 days my total weight loss was 5.5 pounds and I am still feeling really good, full of energy and not hungry.

Valentines day ALL the kids were gone to friends houses SO….we took the opportunity to sleep in until around 10:00, something unheard of around here. Got up and had our morning tea and started a puzzle that I got the BF for valentines’ day of the place in Cuba we are going for vacation. We are avid puzzlers lol. We both decided to take a break from our exercise routine for the day (burned enough calories already wink wink lol, puzzling is hard work lol)

So I made eggs for breakfast @ 11:00 a.m. and was trying to figure out how to deal with supper. I decided if I had some nuts for a snack and then did the best I could with just eating the lowest carb veggies and the meat it may not be too bad. I did stick with that plan. I ate most of a spring mix salad that had a vinegar/oil dressing, no bun, no mashed potatoes, some roasted zucchini, and a little more then 2oz. of a really good steak (but I brought the rest home for lunch today). I did have one glass of red wine. We asked them just to pack our dessert without even bringing it to the table, but they brought it anyway, and I had to stare at this huge chocolate fudge dessert for ten minutes waiting for the waitress to come back and take it away to pack it up lol. They brought all the desserts out for all the tables at the same time and I think they forgot to come back to take ours away.

Later that night while watching the Olympics I did have some more nuts, I don’t like to be hungry when I go to bed and everyone was cracking nuts while watching the ‘moguls’. BUT…..I still lost an additional .2lbs, I would have been happy not to go up. SO a total of 5.7 pounds down for my first full week.

Whole Foods Promotes Radical Vegetarian Diet

WHOLE FOODS PROMOTES MILITANT VEGETARIAN AGENDA

Has the Upscale Market Outlived Its Usefulness?

WASHINGTON, DC. February 3, 2010:  Whole Foods Markets has launched a nationwide “Health Starts Here” marketing scheme that endorses a low fat, vegetarian diet, with promises that the diet will “improve health easily and naturally.” The plan promotes the books and private business ventures of Joel Fuhrman, MD, and Rip Esselstyn, both of whom worked with Whole Foods to formulate the new guidelines. Customers now receive a pamphlet urging them to adopt a low fat, plant-based diet and to cut back or completely eliminate animal foods.  Many Whole Foods stores no longer sell books advocating consumption of meat, eggs and dairy products.

The plan will feature new Aggregate Nutrient Density Index (ANDI) labels for foods in the store; the index is designed to make plant foods to appear “nutrient dense” by favoring various phytonutrients in plants and ignoring many vitamins and minerals essential to health. “Whole Foods has stacked the deck against animal foods by choosing ANDI parameters that do not include a host of key nutrients, such as vitamins A, D and K, DHA, EPA arachidonic acid, taurine, iodine, biotin, pantothenic acid, and vital minerals like sodium, chloride, potassium, sulfur, phosphorus, copper, manganese, boron, molybdenum and chromium,” says Sally Fallon Morell, president of the Weston A. Price Foundation. “Many of the phytochemicals that Fuhrman includes in the index he developed for Whole Foods play no essential role in the body and may even be harmful.”

“Animal foods like meat, liver, butter, whole milk and eggs contain ten to one hundred times more vitamins and minerals than plant foods,” says Fallon Morell. “Plant foods add variety and interest to the human diet but in most circumstances do not qualify as ‘nutrient-dense’ foods.”

“Low fat vegetarian patients are my most unhealthy patients,” says John P. Salerno, MD, a board certified family physician from New York City. “The reason we, as a society, are spiraling into diabetes and obesity is because of the low fat concept developed by the U.S government decades ago. Low fat plant based diets have a low nutrient base, and phytonutrients in vegetables cannot be properly absorbed without fat.” See www.thesilverclouddiet.com.

What Ever Happened to the Venerable Hamburger?

What’s The Matter with Hamburger Meat?

By Linda West Eckhardt

Most of us, in the U.S. of A., who grew up within the last fifty years, were fed vast quantities of hamburger meat as children. Hamburgers, meat balls, meat loaves, et al were so much a part of the American diet that entire cookbooks were written about this ingredient. I remember writing one of these books myself in the early eighties. In fact, it is fair to say that the Hamburger is America’s contribution to the world culinary scene.

So why would we say you shouldn’t eat hamburger, chopped meat, ground beef, or the other iterations this product is sold under. Without sounding too much like an old fogey, which I readily acknowledge that I am, hamburger is just not what it used to be.

Ordinary supermarket ground beef comes from only one of a few major sources, huge factories that process animals from across the country as well as foreign sources. The hamburger you buy at a fast food joint, or in frozen meatballs at the supermarket, or even fresh ground beef in the meat counter has many strikes against it.

First of all, the pound of meat you buy can have come from as many as 200 animals. Did anyone say accountability? What if a certain growing area, or packing plant was found to have an outbreak of mad cow disease? Could you be sure the hamburger you bought at the drive in window last night didn’t come from that same source? You could not.

Secondly, the brilliant marketers in the meat business, wanting to use everything but the MOO, have scraped up every single thing off the cutting room floor, sprayed it with a sort of Clorox stuff to kill the potential pathogens, including e-coli and other nasty microbes, then whizzed it up into a faintly pink substance that they then reincorporate in with the actual meat.

So what you’re getting is a meat-like substance, which is of questionable safety, and marginal value as far as its food value. And did I even mention that 100% of commercial grade cattle in this country were fed GMO corn in a feed lot to fatten them quicker. And most of those poor miserable beasts, standing knee deep in their own excrement, are also fed antibiotics to prevent them from getting sick, and hormones to hasten their trip to the killing floor.

So what can you do if you’d like a good hamburger now and again?  There are several sensible answers.  If you have a food processor, you can easily chop your own meat. It’s no big deal. Buy a chuck roast and whack it up. Choose organic meat, or grass fed beef and you’ll be glad you learned to make your own chopped meat, because while the flavor is flawless, this meat can be tough.

American Chicken Banned in Russia

American Chicken Banned in Russia

Vladimir Putin, in a move much revered by the citizens of his country, as issued a ban on American imported chicken.

“Too fatty,  too little taste, Americans raise their chickens on chemicals,” reported one Russian grocer.

So, OK, folks, haven’t I been telling you not to buy factory farmed meats?  Chickens raised in those dark, dank 100,000 bird coops where the poor things never see light, can suffocate from being packed in so tightly, and are fed mostly GMO corn which not even a starving chicken should eat.

The European Union has banned the use of birds raised using standard American practices and as a result, the chicken they sell in Europe is more flavorful, more healthy, and more expensive.

What does Cheap Chicken Really Cost?

I can tell you this, from my own personal experience.  Many of you know that I cook for my dogs every day – because commercial dog food is made from meats considered unfit for human consumption – now there’s a scary thought – and I can tell you that my dogs will not even eat cheap chicken.  They turn up their refined noses and leave it in the bowl.

What is in that chicken?  Well, when they pack the birds into those coops so tightly the conditions invite disease, so the birds are fed antibiotics in the water.  The poultry growers want them to get to market FAST, so they pump them full of hormones to encourage fast growth. And if that wasn’t bad enough, the birds are fed cheap genetically modified corn to keep the cost of chicken feed down.

If you are buying chicken from any fast food place and many ordinary chain restaurants as well as many supermarkets,  you are stuffing your face with this cheap chicken.  The results can be dire for your health.

You Are What You Eat

Cheap chicken is part of the American smorgasbord of foods that cause overweight,  diabetes, heart and kidney disease.

Where Should You Buy Chicken

Ideally, find a source for locally farm-raised poultry.  I know this is not easy. Second to that pick out organic birds from the market.  Whole Foods has great chicken.  You will like the flavor.  It has not been laced with hormones and antibiotics, nor has it been fed GMO corn. Murray’s is a good brand sold in the East.  Out West, there’s also locally grown brands of organic chicken.  It’s worth the extra trouble and the cost. Look up “organic chicken” on the internet for sources close to home.

Once you get it to your kitchen, here’s a great recipe from www.thesilverclouddiet.com to enhance the taste of that bird and help you keep to your weight loss plan.

Easy Roast Chicken Thighs and Asparagus

Simple and satisfying, this one dish dinner goes together in a hurry. And check out the carb count, fewer than 8.  Whoo hoo.

Makes 4 servings

2 garlic cloves
3 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lemon juice, divided
8 organic chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup organic chicken broth
1 teaspoon fresh or dried oregano
12 spears asparagus

Accompaniment: lemon wedges and parsley

Preheat oven to 450°. Mince garlic with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat  and brown chicken in 2 batches, skin side down, until golden and crisp, then remove to a baking dish, skin side up.  Arrange asparagus alongside chicken.

Pour off fat from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, and then pour over chicken and asparagus.

Roast chicken in oven until cooked through, about 20 minutes. Add a grating of freshly milled black pepper and serve, garnished with parsley and lemon wedges.

Nutritional Readout:  467 calories, FAT 33.3 g., PROTEIN 35.6 g., CARB 7.8 g., FIBER 1.3 g.

What Is Sustainable Food?

Welcome to our new contributer, Jeff Deasy, founder of American Feast.  Jeff is a good thinker and has his head screwed on straight and we welcome him to The Silver Cloud Diet family.

What is Sustainable Food?

Fresh Produce (© Photographer: Angelo Gilardelli | Agency: Dreamstime.com)

The question often gets asked, “What does sustainable food mean exactly?”

Most people seem to agree that when it comes to farming, cooking and eating, sustainable is a good thing. But it also seems to mean something a little different depending on who you ask. Well, if you ask American Feast we have some ideas on what it means and why it’s important.

Let’s look at an official definition for farming. “Sustainable agriculture” was addressed by Congress in the 1990 “Farm Bill”. Under that law, the term sustainable agriculture means an integrated system of plant and animal production practices having a site-specific application that will, over the long term:

• Satisfy human food and fiber needs.
• Enhance environmental quality and the natural resource base upon which the agricultural economy depends.
• Make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls.
• Sustain the economic viability of farm operations.
• Enhance the quality of life for farmers and society as a whole.

We heartily endorse those goals and practices for sustainable farms and we’d like to make some additions for everyone who shops for food, cooks it up, and loves eating well as much as we do.

Consumers play an important role in determining the health of the environment we inhabit and the one our children will be living in after we’re gone. It’s important for people to know about the source of the foods they consume; how it’s grown, raised, caught and prepared. To help, we provide information on the producers of all the food selections offered by American Feast.

Knowledgeable consumers can make choices that support sustainable agriculture, humane practices for raising poultry and livestock, and the responsible harvesting of seafood. We want people to buy from those whose conservation practices protect the health of the environment.

In our experience the most sustainable food producers are family farmers and the family-owned businesses that have a personal connection to the land they work and the f food they create. People preparing foods using family recipes that were passed down and recipes they developed themselves want to use the freshest natural ingredients available. The best family farmers and ranchers see themselves as stewards of the land. They want that land to be healthy and productive when they pass it on to a new generation.

Big, corporate agribusinesses run factory-style farms with a hard eye toward reducing the costs of production. Poisonous pesticides and chemical fertilizers are used to maximize yield per acre. The growth hormones and antibiotics given to animals are not what we want in our diet. Produce is cultivated with tough skins in order to survive packing and shipping to supermarkets. Fruits and vegetables are picked before they are ripe to lengthen shelf life. The giants of agribusiness see the genetic modification of seed, grain and animals as a means to greater profits.

Most family farmers and small ranchers don’t want to use a lot of poisonous pesticides and other chemicals because their families live on the land they work. They prefer natural methods of farming and believe those methods produce the healthiest and best-tasting food. Growth hormones and antibiotics produce freakish animals, not great food. Many small farmers have no access to genetically modified seeds and grains and don’t want to use them anyway.

It’s not just a healthy environment, nutritious eating and great taste that makes us seek sustainable food. Family farms, family ranches and family-owned small businesses are vital to a sustainable economy.  Keeping families on their land and earning a fair living preserves a rich heritage, sustains communities and supports our country’s best traditions.

Our company is dedicated to giving our visitors a great selection of American foods produced in a sustainable manner. Those foods have won countless awards in regional, national and international competitions against the very best foods the world has to offer. American Feast brings sustainable foods right from family farms and small creative kitchens to the homes of our customers.

We’d also like to see Americans celebrate local, seasonal and artisanal ingredients by buying fresh produce directly from the farmers in their communities. Locally grown vegetables and fruits harvested within hours of landing on your table just can’t be beat for the vibrancy of their flavors. The longer the time between harvesting food and getting it to your table the more plant cells break down and sugars turn to starches.  The result is less vivid flavor and the loss of important nutrients.  Get fresh produce from a sustainable farm and you get it at its best.

If we all do our bit by making smart choices we’ll get to enjoy feasting on the bounty from “the breadbasket of the world” for a long time to come!

Posted by Jeff Deasy, www.americanfeast.com

Log on to find a list of sustainable, organic foods for purchase PLUS lots of great information.

Gravy 101

Gravy 101

Cutting wayyyyy back on carbohydrates means giving up some foods we know and love, like sauces and gravies which are often thickened with wheat flour, or corn starch. 

But mustard comes to the rescue.  If you are cooking meat in a pan with olive or coconut oil,  you will have some nice pan drippings in the bottom.  Add a tablespoon of Dijon mustard, swish it around, then deglaze the pan, finish with cream and voila.  A very nice sauce. And I don’t know about you, but I like to see that sauce pooled on a warm plate, with the glistening sautéed chop laid on top. Yum.

We try to eat organ meats weekly for their nutrient dense properties – lots of iron and trace minerals and by adding a lovely sauce they’re all the better.

I buy organic chicken livers at Whole Foods, bring them home, rinse and drain them in a colander.  Now in the pre-diet days, I’d have dusted them with flour, but now I toss them with a tablespoon of Dijon mustard, salt and pepper, then quickly sauté in a pan filmed with olive oil and butter.

You don’t really need a recipe to do this.  Just get out a big heavy skillet and preheat it dry, then add a bit of olive oil and butter.  (No I’m not going to tell you how much.  I expect you to eyeball it and figure this out.)

After the chicken livers have been tossed with mustard, a bit of salt and cracked pepper, transfer them using tongs to the hot fat and cook on the first side until you begin to see blood pooling on the top, turn and continue on the second side until brown.  Transfer to paper towel coated plate to drain.

Now make the sauce.

You’ll see browned bits in the bottom of the pan.  Add another tablespoon or so of mustard and stir it around, scraping up bits from the bottom of the pan.  Now deglaze the pan with a couple teaspoons of bourbon, or balsamic, or water, stirring vigorously.  Pour in about 1 cup heavy cream and cook and stir until you have a nice, thick sauce.  Taste and adjust seasonings with salt and cracked black pepper as needed.

Pool the sauce on a warmed dinner plate,  top with cooked meat.  Yum.

Restart Your Diet After the Holidays with a Jacques Pepin Recipe

O.K.  Christmas is over.  I will not even tell you how many parties I went to,  how much pecan pie and pots de crème I tasted.  Nor will I even begin to tell you how much belly fat came back.

Well,  O.K.  I will tell you that.  In a period of about 3 weeks,  3 inches around the waist.

Now this number is even more relevant than the number on the scale,  which I will not even get into.

But,  as Jimmy Moore says,  I forgive myself.  I just get back up on that horse and ride.

For breakfast this morning,  I fried a couple eggs in butter, put a dab of grated cheese on top and once I had the eggs out the pan and onto the plate,  I wilted a small handful of spinach and put it on top.  Salt and cracked pepper.  Cup of tea.  I feel great.

Which brings me to the point.  Dr. Salerno always tells me how forgiving the body is.  No matter what kind of excesses we throw at it,  it will recover,  if we just work with it a bit.

So,  just to review,  5 small meals a day, plenty of saturated fats and proteins.  NO processed carbs.  Period.  64 ounces of water, tea, or coffee.

And to that end,  I’m making my grocery list.  Care to follow along?

Brie, pate, sausage, bacon, some little steaks and chops,  some tuna, bunch of nuts of various kinds. Butter.  Earl Gray.

Gonna try and ease off the veggies and fruits for two weeks.  Stay with me.  We’ll see how this goes.  el

Here’s a full fat recipe I just adore, and I’ll bet you will too. Jacques Pepin’s mother taught him how to make it.  Can’t top the French for understanding the Full Fat Fast.

JACQUES PÉPIN’S SKIRT STEAK GRANDMA
4 skirt steaks, about 6 ounces each and about 3/4 inch thick
1 tablespoon fresh lime juice, plus more to sprinkle over cooked steaks
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon good-quality olive oil
1 (2-ounce) can filleted anchovies in oil (reserve oil)
2 teaspoons chopped fresh garlic
2 tablespoons minced scallion
¼ cup water

Rub steaks with 1 tablespoon lime juice and sprinkle with salt and pepper 10 minutes before cooking. Heat olive oil and oil from canned anchovies in large, heavy skillet over high heat. When hot, add steaks and cook about 1 ½ minutes on each side for medium rare, or to preferred doneness.

Crush anchovy fillets with chopped garlic. When steaks are cooked, transfer to a warmed plate to rest a few minutes.

Meanwhile, add anchovy-garlic paste and scallions to pan drippings and cook about 30 seconds. Add water and boil 30 seconds. Pour over steaks, sprinkle with more lime juice, and serve. Makes 4 servings.

SOURCE: More Fast Food My Way, by Jacques Pépin (Houghton Mifflin, $32).

Dr. Salerno Reports Top Five Diet Trends for 2010

Diet Trends for 2010

Dr. Salerno Reports Top Five Diet Trends for 2010

In his practice in Manhattan, where people come to lose weight using Dr. Salerno’s Silver Cloud Diet,  Dr. Salerno finds all sorts of wisdom from his patients and colleagues.  Here are his top five recommendations for the upcoming new year.

If you want to lose weight remember:

1. Saturated fat is not only not the demon that mainstream diet plans report, but a necessary element in any long term healthy eating plan for weight loss and longevity.
2. To successfully restrict calories, eat butter, cream, and other fats which satisfy you and help you stop eating junk.
3. To curb your appetite,  eat real animal fat.  It’s good for you.
4. As the top anti-aging element in your diet, eat fats to prevent brain function loss, improve the quality of your skin and hair, and keep your joints oiled.
5. For the happiness quotient, eat fat so you won’t feel grumpy and deprived.

Happy New Year from all of us at Dr. Salerno’s Silver Cloud Diet.

Let the Feast of the Seven Fishes Begin with This Eezy Peezy Salmon Salad

Dec 23 2009  The Feast of the Seven Fishes

The Feast of the Seven Fishes

It’s crunch time for the holidays and we all know we’ve been naughty and nice, but since Santa Claus is coming, and we’d better be good,  we wanted to say Merry Christmas to all our friends and wish you the happiest holiday ever.

Here’s a quick and easy fish dish to begin your own feast.  Happy Holidays from those of us here at Dr. Salerno’s Silver Cloud Diet.

Warm Salmon Salad with Caper Dressing

Quick as a wink and only 5 g. carb.

Makes 4 servings

1 head butter lettuce
1 1-lb. salmon fillet (about 1-1/4 inches thick)
1/2 teaspoon freshly ground black pepper
2 thick slices yellow onion
1/2 teaspoon dried or fresh dill weed
1 rib celery with leaves, minced

Caper Dressing:
2 tablespoons mayonnaise
2 tablespoons lemon juice + zest from 1/2 lemon
2 tablespoons water
1 tablespoon capers, drained

Line the bottom of the steamer rack  with one lettuce leaf, then place the salmon, skin side down on the lettuce.  Season with pepper. Arrange onions around the fish.    Sprinkle with dill.  Cover and steam over boiling water 10-18 minutes, or until the fish is cooked through and opaque*. Don’t overcook the fish. Once it loses its translucent look in the center, remove it to a plate.

While the fish and vegetables are cooking, use a fork to whisk the dressing ingredients together.

Albuquerque’s Harmonic Convergence

Organic beans and chiles grown for El Pinto in Albuquerque, New Mexico

Albuquerque’s Harmonic Convergence

Who knew there was anything to do in Albuquerque but to pass through on the way to Taos or Santa Fe? So when I was invited to spend four days exploring the food scene in Ab’que, I was doubtful.

It’s not like I don’t know anything about the area. I grew up in the panhandle of Texas and New Mexico was our closest vacation get away. But Albuquerque?   Never considered it.

Sure, it has that charming Old Town looking like something out of a Western movie with its low shops and tourists haunts. The candle shops, the turquoise sales, the Indian wares from the Pueblo and Navahos and Hopis. But food?   What’s up with that?

Turns out Albuquerque has one of the most vibrant food scenes around and is most aware of healthy eating, locavore opportunities, and great choices for both tourists and natives alike.

In four days, I plowed through endless enchiladas and tacos. Went to a thousand seat place called El Pinto which not only grows its own organic produce, but grinds up the kitchen leavings every night for its own on-site worm farm.  These people get it.   Plus the food is fantastic.

The brothers who run this place look and act like the Smothers Brothers but they are aware of the wisdom of their Mexican grandmother as well as the technical expertise of their Long Island father. Their jarred salsas sold as El Pinto are available in fine grocery stores coast to coast.   Check out their website, punch in your zip code and you can see where to order these healthy, organic products.

We went to visit one of New Mexico’s great food ambassadors, Jane Butel, who has been teaching people the ancient wisdom of chiles and corn for more than 40 years.   She showed us her entire line of products which are fresh, redolent of flavor and nutrition

But perhaps the most interesting thing for the Silver Cloud dieter is the ancient wisdom of the cuisine which is a blend of American Indian, Mexican, and cowboy cooking.   While the folks who invented these recipes couldn’t have told you why they ate chiles, which have 9 times the vitamin C of citrus, or why they favor large servings of beef and pork, full of nutrient dense protein and fat, but they can tell you the result. The food is delicious, healthy and robust.

We were there during the fall harvest when every grocery store has an impromptu stand in front of it where people are roasting the endless Anaheim and Poblano peppers in cylindrical cages over an open propane flame.

Once you buy the just roasted peppers, black and steaming, you put them into bags to steam, then peel off the blackened skins, discard the seeds and membranes, and chop the peppers into whatever dish you are making.

In New Mexico, these peppers are frozen and used all year long. What a natural nod to health.

Here is the traditional Green Chile Stew recipe served in every joint from Clovis to Window Rock, and all points in between.    It’s delicious, it’s good for you, and you will love it.

Green Chile Stew

Makes 8 servings

This is a maintenance recipe to keep you through the long winter’s night. It is nutrient dense, it is yummy.  What more could you ask?

3 tablespoons olive oil
2 pounds pork loin, cut into 1-inch pieces
1-1/2 cups finely chopped yellow onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound small potatoes, cut into ¾-inch pieces
2 teaspoon salt (or to taste)
3 cups roasted, peeled and chopped green chile (Anaheim, poblano or a mix)
3 tablespoons diced red bell pepper
Handful chopped cilantro

Heat the oil in a 6 quart pot over high heat, then brown the meat in batches, placing cooked meat on a plate so you don’t overcrowd the pan.   Sauté onions in the remaining fat until golden.    Throw in the garlic and cook about 30 seconds.    Add meat to the pan with the juices then add broth, potatoes, and salt. Raise to a boil.   Reduce heat and simmer until tender, about 1 hour.   Add green chile and red bell and cook 20 minutes. Throw in cilantro, and serve in wide rimmed soup bowls.

• To roast chiles at home, simply place them over an open flame or in a very hot oven and cook until the skins blister and turn black, turning from time to time.  Transfer the hot peppers to a paper bag and close it to let the peppers sweat.   Peel away skin, discard seeds and membrane and chop.   Yum.

Nutritional information: 257 calories, 96.8 g. fat, 23.3 sat fat, 21.9 g, protein, 18.7 g. carb, and 2.4 g. fiber

Organic beans and chiles grown for El Pinto in Albuquerque, New Mexico