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Low Carb High Fat...

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  • I wouldn't doubt you can gain weight even whole foods diet if you eat enough food. Ah never mind I will make my own discoveries. Too cumbersome to discuss all of this here.

  • KeromeKerome Love, love is mystery The Continent Veteran

    I think too it is important to make one’s own discoveries - to measure, be scientific, observe the behaviour of your own body. Not everybody’s body is the same, our genes and background differ, and so our needs are individual too. But I think LCHF is a good solution for many people who suffer on the standard diet.

    Jeffrey
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    @Jeffrey said:
    @karasti do you remember if they distinguished between what types of carbs make saturated fat worse? And amount of carbs? Glycemic index is how fast a carb goes into sugar in your system. Glycemic load is how much sugar goes in blood. So a carrot and a potato both have a relatively high glycemic index but a carrot is more healthy because it is lower calorie load than potato.

    I think it would be interesting to hear from the research if you a given saturated fat consumption what is the effect of no carbohydrates (so in ketone mode) or compare to differnt amounts and types of carbs. I would be surprised if intake of desserts and lots of processed foods (containing all purpose flour which has bran and 'germ' removed) had the same results as intake of whole grains, fruits, legumes, or other 'good carbs'..

    You're quite right @Jeffrey; it's as @Tosh said earlier in the thread: It's not simply a question of calories, it's calories plus information. The same can be said of carbohydrates. To make things easier, the starchier and more simple the carbs, the more you give them up! We're talking the high-starch foods such as flours - pasta and bread - and potatoes, rice, and of course, the classic combination of flour and sugar - all those wonderful, addictive treats!

    I have found that giving up on the above carb component has made it easier for my body to process other foods. Fats don't make you fat, and they don't make you ill. It's the old adage: Everything in moderation - including moderation!
    For the record, I spiralize my carrots and courgettes (zucchini, to you...). This cuts out the core - where the sugars and starches are stored.
    I eat peas and chickpeas in moderation, but have plenty of seeds like chia and linseed, and of course sunflower and pumpkin seeds too. But of course, I eat them as an addition to a meal, not the central part...

    Jeffrey
  • karastikarasti Breathing Minnesota Moderator

    @Jeffrey Indeed, you can gain weight on the healthiest diet. In my case, the calories were the exact same, it was only the ratios that changed, so I went from a lower (I wasn't LCHF then, just somewhat lower carb than normal) to higher carb (and thus less fat and protein, but mostly less fat) and gained weight. It was the carb intake that made the difference, even if it was all healthy carbs. In my case, my body just cannot process too many carbs well, even if they are healthy carbs. My metabolism has been a miss since my last pregnancy, which was almost 10 years ago. Interestingly, he is also the diabetic kid.
    I do realize that had I stuck with the vegan diet for more than 6 weeks, it might have balanced out and had a more obvious long-term impact, but weight was having an impact on my ability to do the things I wanted and was part of the reason I busted my knee 5 years ago, so continuing to gain wasn't an option.

    I looked through the one book last night but didn't find the study info yet. I have a couple of books by them and am 95% sure it was there that I read it, so I'll look this morning once the kids go to school.

    Jeffrey
  • silversilver In the beginning there was nothing, and then it exploded. USA, Left coast. Veteran

    I like this guy on YT - he has the kind of recipes we're looking for and a fun and funny personality:

    karasti
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator
    edited February 7

    I love Oyakodo! (That's a great video, but as he takes pains to point out, probably not as authentic as it should be, and who cares? It looks yummy!)
    For pedantic purists though, just in case you're interested, here's a more.... 'authentic' version.

    Do as you wish, enjoy! :)

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator
  • SocairSocair Veteran

    Definitely good news @federica

  • karastikarasti Breathing Minnesota Moderator

    good to know, I hope it goes somewhere. It really is utterly ridiculous what they feed to people in all of our institutions, hospitals, elderly homes, school. Ugh. When Calvin was 2 and in the PICU for his diabetes diagnosis, the first meal they sent up for him once he was able to eat was a huge pork chop, a 2 scoop serving of mashed potatoes and gravy, fake-buttered corn, skim milk, sugared jello, pudding and an apple. not that they are all awful foods, but it even came up with the "diabetic meal" tag on it, and it was like 140 grams of carbs and reduced fat milk and trimmed chop. So it was basically nothing but a whole lot of carb and a bit of protein. So gross. The school is even worse. He takes lunch from home most of the time, but sometimes likes to take hot lunch with his friends (because they separate hot and cold lunch kids in the lunch room so he can't sit with them otherwise) and some of the meals are 120+ grams of carbs. Breakfast is even worse, as it's usually like a poptart and juice. And we always wonder why kids are bouncing off the walls in the afternoon and come home tired, crabby and starving. So much ugh.

    Socair
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Good Morning Children, I have an announcement to make:

    Just to let you all know I shall be making Tempeh this weekend. I am greatly looking forward to letting you all know how it goes.

    Thank you.
    Carry on.

  • karastikarasti Breathing Minnesota Moderator

    ooh, I shall sit eagerly waiting to hear what you think. I know they are not the same, but tofu does not work for me and the names are too close for me to brave tempeh, lol. I'd like to add some of that stuff in for more variety but I can't get past the legume/bean texture. Oddly, chickpeas/garbanzos don't bother me. But all the rest do!

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    I have used commercial tempeh before, and loved its solid texture and nutty flavour. Some say you should steam it for 10 minutes before using it in recipes, to remove the mild bitterness. I never have, and I don't actually recall any bitterness at all. But apparently home-made tempeh doesn't have any bitterness, so I shall enjoy testing it out.
    I am also going to make chickpea tempeh, which is lower in protein than soya bean tempeh, but has a lot of other goodness in it. Just to try it out....

    karasti
  • JeffreyJeffrey Veteran

    Today's creation with no carbs:

    1 cup light sour cream
    1 cup whole milk ricotta
    1 cup crumbled feta
    3 tsp dried dill weed

    Mix and have on crackers etc.

    Not terribly healthy but is pretty tasty.

    karasti
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    No health problems as far as I can see...

    For my part, I had three pieces of sweet potato, oven roasted and topped with Philadelphia cream cheese, and 2 small portions of cod loin, lightly sauteed in ghee, for dinner.
    For lunch, I had my home-made tempeh (marinated overnight in yummy sauces) with mozzarella balls and sun-dried tomatoes, and an iceberg lettuce salad. My oh my, life is good.

    karasti
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Speaking of tempeh, it was a success, but more by luck than judgement. For a first attempt I guess it wasn't bad, but I made some errors, which I shall be sure to not repeat...
    When I make a 2nd batch, I think it will be better.....

  • karastikarasti Breathing Minnesota Moderator

    I have an instant pot so last week I picked up an ip keto book by an Indian woman named Urvashi pitre. Her recipes are so amazing. She does Indian but also other ethnic foods. I have been feeling for some more complex flavors, and cooking creativity is definitely not my strong suit so I look forward to trying. Tandoori chicken tonight, which is one of the few ethnic things my husband will eat. She has a ton of recipes on her webpage, too, and she is a huge fan of keto so a lot of her stuff is keto or low carb.
    https://twosleevers.com/recipe-index/

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Hey, @Jason, you may be interested to know that I have also ordered, on line, a natto fermentation starter... I seem to remember you saying you ate and enjoyed natto...? Well, I'll let you know how it goes as and when I get the stuff... right now, I'm enjoying a lunch of H/M tempeh in a tomato sauce, with konjac rice. I actually like it.... :D

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    So... I made natto.... it came out of the oven sticky, stringy (but neither particularly excessive) and with a definite tart taste.... but no discernible fragrance... so I put it back into the incubator (my oven, actually) and am still waiting for the process to develop further. But I'm glad to see that it was a resounding success! And my tempeh is delicious, btw! Far better than shop-bought!

    karasti
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Oh my goodness. It's lush - but I can totally understand how this would be 'an acquired taste' for many. All I can say is, I must have very weird tendencies, because I love it!

    Smell? Think 10-day-old roquefort cheese, taken out of the fridge and left on the side for one day... Mmmmm! yes, interesting - !

    Taste? Think mild lemon juice with a slight saltiness.... Combined with the cheese...

    Remember we get the whole food thing primarily through the nose, which is why the flavour of the cheese comes through, not as a flavour per se, more as a lingering smell on the palate....

    At least, that's my experience...

  • silversilver In the beginning there was nothing, and then it exploded. USA, Left coast. Veteran

    This article I felt was easy to understand, so that's why I'm sharing, for those who have trouble understanding the latest on what really causes heart troubles:

    https://ideapod.com/world-renowned-heart-surgeon-speaks-really-causes-heart-disease/?utm_source=catalyst&utm_medium=link&utm_campaign=fearless

  • ToshTosh Veteran

    Nice to see this is still going. From November to the end of December we came off low carb and went back to eating, well, anything. The result was that we had both gained weight and didn't feel as good as when we're low carb.

    So 2nd Jan, we went low carb and everything went back to normal (I've lost 12 lbs) and feel healthier.

    I/we do still eat carbs, prior to a running race, for example. Or when my sugar cravings get the better of me.

    We're running a tough fell race up Sugar Loaf mountain on Saturday, so we'll eat carbs on Friday lunchtime, and then we plan to be strictly low carb until our spring marathon at the end of the month, where we'll treat ourselves to a large amount of junk food after the event (and a little just prior).

  • karastikarasti Breathing Minnesota Moderator

    I have had the same experience, @Tosh. I have a buffer zone where I can eat more carbs and maintain my weight but it doesn't take much for me to start gaining. I still need to lose, so that is where I am right now. It's been really interesting to observe and it's really quite fascinating to me that my body handled my abuse of carbs so well for as long as it did. When it had enough, it had enough! We were out of town for the Easter weekend and I ate more carbs in that weekend than I probably eat in a whole month. It was not worth it for the moment of pleasant taste on my tongue for a few moments, that's for sure.

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Today, I made (brace yourselves): natto, white cabbage sauerkraut, Korean Kimchi, spicy belly of pork with glutinous rice (had to make that early, in order to cool it in the fridge and convert it to resistant starch!) as well as a pot of coffee and full English breakfast (minus the toast) in addition to several cups of tea! I bin a busy gal!

    JeffreyKeromekarasti
  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator

    Strictly speaking, I know this isn't exactly "low carb" as the discipline per se would have it, but it is an absolutely delicious power-packed energy milkshake I used to make, and believe me, I had one in the morning and didn't want or need anything to eat until around 4pm.

    1/2 pack silk tofu - we're talking 145 - 150g
    1tbsp black molasses
    1 tbsp runny honey
    1/4 tsp salt
    1 banana
    2 - 3 dried prunes
    Equal BY VOLUME of: almonds, sunflower seeds, pumpkin seeds linseeds (or flax seeds) I would say 1/4 cup...
    1/3 cup good oat flakes
    chia seeds if wanted. I add about 1 tbsp.
    as much milk as required to make the milkshake complete. Any milk you want; rice milk, soya, skimmed, semi-skimmed, coconut, almond.... you decide.

    (If you're feeling brave, whisk a raw egg, then pass it gently through a nylon sieve to remove membranes, jelazae, (yuk!!) and add to the shake. Pure protein punch, right there!)

    Blend the lot until well combined and thickened to taste. Adjust all ingredients according to likes/requirements. I jest you not, it's absolushly delicious! )

  • federicafederica seeker of the clear blue sky Its better to remain silent and be thought a fool, than to speak out and remove all doubt Moderator
    edited May 20

    Breakfast....

    Natto, tamagoyaki, sunomono, gohan, with spring onion and kimchi garnish.

    Oh, and an Italian caffelatte.....

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