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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/22/17 2:58 P

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Thanks all! I will definitely try them.





TweetyX2 (Pam)
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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L3ON3TOO's Photo L3ON3TOO SparkPoints: (48,564)
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3/21/17 8:48 P

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Costco carries the fresh cauliflower rice too.

Leone
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FANCYQTR's Photo FANCYQTR Posts: 10,592
3/21/17 8:31 P

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Pam, Birds Eye and Green Giant both have the cauliflower rice now. Walmart might also have some in another brand. I found mashed cauliflower there. Green Giant has a couple mashed cauliflowers. I tried the bacon and cheddar one and liked it. Haven't tried the other.



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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/20/17 5:38 P

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Thanks Leone. I will get them and read them. I would also say check your local public library. Many books now are on audio cd which is nice to listen to although in our Atlanta traffic I am afraid that I would cause an accident since I have a tendency to really focus when I do focus. LOL.

I got the Vegetti spiral tool this past weekend and the accompanying cookbook with lots of pretty pictures so I know what it should look like after I am done making it. LOL. I also got a low carb slow cooker cookbook and I read that while watching t.v. last night.

I do plan on getting as educated as I can.

I agree that it pays to be 'armed and prepared' so you won't be caught making less than ideal choices. I did get some avocado cooking spray. The grocery store was so quiet that I think the next time (I had other errands to do) I will choose that same time of day so I can really look at what is on the shelves and available. You get asked if you need help finding something a lot but other than that you can spend as much time as you need to really read labels.

I bought some grass fed beef from a different brand (Strauss Farms) than I usually do this past weekend and I made some grilled burgers for hubby and I. OMG I have not taste beef like that in ages. It is how I remember beef used to taste. I am going back for more and stock up.

Pam

Edited by: TWEETYX2 at: 3/20/2017 (17:39)
TweetyX2 (Pam)
Time Zone: EST
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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JEANNE229's Photo JEANNE229 Posts: 13,492
3/20/17 1:37 P

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I have MOST of those books, Leone. I guess the trick is to READ them! (I get started then wander off on another project...maybe FOCUS is the key).

My name is Jeanne (pronounced Jean ee); I live in eastern Washington State.


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BABCIATEA's Photo BABCIATEA SparkPoints: (65,355)
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3/20/17 6:25 A

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Thanks Leone, I intend to follow this from what I understand until I hear from the company about insurance coverage etc. This seems to be 30 and below carb level. I think I could follow this even when on the road if I keep a supply of raw tree nuts in premeasured containers available so when I am"oncall " to granddaughters I can be ready to ammed a fast food salad on the go.

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3/20/17 6:21 A

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HI In answer about the fats , I may not have the complete picture
but believe the 70 % is just in the beginning. The types of fats are whole avocado and olives, oils are coconut olive flax avocado MCT {medium chain triglycerides} and smaller amounts of saturated fats from free range meats fish nuts and seeds. This seems to me similar to the atkins fat fast with more non starchy vegetables and berries added in.

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L3ON3TOO's Photo L3ON3TOO SparkPoints: (48,564)
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3/19/17 3:02 P

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Thanks Jeanne and Pam.

If you are having trouble getting your head around fat: The Big Fat Surprise by Teicholz is very good for seeing why saturated fats are SO much better than the processed oils.

Wheat Belly by Davis
Grain Brain and Brain Maker by Perlmutter
The art and science of Low Carohydrate Living by Volek and Phinney
All of Gary Taubes books--Why We Get Fat is one of the easiest to read
Diabetes Solution by Bernsein
Fat Chance by Lustig
Death by Food Pyramid by Minger

Edited by: L3ON3TOO at: 3/20/2017 (08:09)
Leone
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JEANNE229's Photo JEANNE229 Posts: 13,492
3/19/17 1:12 P

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Leone, thanks from ME, too. At 70 I find that it is nice to have your input.

My name is Jeanne (pronounced Jean ee); I live in eastern Washington State.


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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/19/17 11:09 A

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Leone: Thanks for sharing your food plan. I appreciate it a lot since I am so new at this and I am not sure where I will eventually end up. Do you have any specific books that you found especially helpful that you would recommend to me?


Thanks again. emoticon


Pam

TweetyX2 (Pam)
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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3/18/17 10:32 A

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Tweety, I have eaten under 20 net carbs a day for over two years now--I do NOT intend to give diabetes a chance. I don't eat any grain, legumes (except for some peanut butter), sugar or processed foods (again except for some peanut butter). I eat a fair amount of veggies and dairy--including cheese, butter and HWC. I do not eat the processed oils like canola and corn, but do eat avocado and olive oils. I eat nuts of all kinds. I have some kind of meat most days and eggs three or four times a week. I do not worry about saturated fats. My HDL is over 80 and my triglycerides are under 80. My LDL is the type A--which is considered benign. I have read over 40 books on the subject and come to the conclusion that this works for me. I am over 70 and want to continue to work my body and mind. Without diabetes.

Leone
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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/18/17 10:05 A

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I also checked it out. I wonder how much it costs to be a part of their program. 70% healthy fats seems high to me. What would be the source of those fats per meal and each day? How much of that is saturated fat which would come from cheeses and meats?

Leone: Did you keep your net carbs at 20 grams throughout that six month period to bring your diabetes down to normal? I am assuming that you must eat little or no dairy and lots of legumes and veggies. Are you still doing that now that your BS is normal or have you relaxed that?

KNelson: Congrats on saying No to the bakery goods. I passed by some delicious looking cupcakes last night (a weakness) when I was shopping in the grocery store. I reminded myself that I had just detoxed from added sugars and I know how tough that was. LOL It was enough incentive to keep moving. LOL

I was also hungry but when I got home I had some prepared guacamole with some raw veggies while I watched a good old movie (I love old movies).I am going to try it on toast as I have seen.

FancyQtr: I have seen Bird's Eye has riced veggies as well as veggie tots. I will check those out as well.

Pam

Edited by: TWEETYX2 at: 3/18/2017 (10:08)
TweetyX2 (Pam)
Time Zone: EST
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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L3ON3TOO's Photo L3ON3TOO SparkPoints: (48,564)
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3/18/17 9:39 A

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I looked at the website and recognized several of the doctors' names and have read their books. It looks like a great help for anyone with diabetes.

Leone
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3/18/17 9:15 A

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I've never heard of Virta, but that is almost identical to the plan I follow. I keep my net carbs a bit lower than 20 per day, but otherwise very similar. Will look up the website. My A1c went from prediabetic to normal in 6 months.

Leone
Hang on, it's going to be a bumpy ride.


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BABCIATEA's Photo BABCIATEA SparkPoints: (65,355)
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3/18/17 5:26 A

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Hello all. I am getting back on track today . I just read about Virta
Health. An online clinic physician supervised To reverse diabetes. It combines low carb, moderate protein and 70 % good fats, with lifestyle changes. I am wondering if any one here has experience with this company? They seem to be individualized and follow blood values . I think for the moment I will be planning to limit carbs to 10 per meal

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FANCYQTR's Photo FANCYQTR Posts: 10,592
3/18/17 12:34 A

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Thank you Woubie. I am going to print that out.

Pam, I used frozen cauliflower rice that I got before I saw farther into the recipe how easy it is to make it. All you need to do is pulse the cauliflower in a food processor until it is the consistency of rice. Of course, I don't have that kind of a food processor, just a chopper that won't do finer.

I didn't do well yesterday or today, but I did find out yesterday one thing that really sets off my IBS. Really need to stop eating things with very much sugar and yesterday I had bad sugar cravings. I haven't had IBS problems for a couple weeks but I sure got them yesterday.



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WOUBBIE's Photo WOUBBIE Posts: 11,524
3/17/17 9:55 P

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emoticon

When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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BUDGETMAW Posts: 7,679
3/17/17 7:15 P

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Well done, K! We all need to remember that the the purpose of such things is - or should be! - the company, not the food.

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3/17/17 4:28 P

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Way to go KNelson! Planning ahead is always the best plan.

Leone
Hang on, it's going to be a bumpy ride.


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KNELSON85's Photo KNELSON85 SparkPoints: (3,768)
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3/17/17 4:15 P

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I just need to brag on myself. Last evening I went out with a group of friends to a restaurant I had never been in. Check the menu on line and had steak and steamed broccoli and turned down the bread. After our movie they wanted to go in a bakery for dessert and even though everything looked so pretty I was not tempted one bit. I had my hot tea -I was cold- and just
enjoyed the company.

Edited by: KNELSON85 at: 3/17/2017 (17:12)
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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/17/17 2:15 P

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FancyQtr: Your stew sounds delicious. How was the cauliflower done? Did you rice it?

As for gallstones, when I was on NutriSystem back in 1991 I had to sign a waiver that I would not sue them because at that time (I am sure their plan has changed after that period) a lot of people were losing weight so fast (I know I was) that it triggered gall bladder disease in people prone to it (not everyone or they wouldn't be in business today). Of course, I was one of those people and I ended up having my gall bladder removed.

One of the things you are 'warned' to not do is a lot of fat when you have had your gall bladder removed. Usually, it means greasy and loose stools (sorry for TMI); a sure sign that your pancreas can't process it all which mine does not since I am diabetic and that is all about the pancreas. I also get a sharp pain where my gall bladder used to be so instead of assuming that the HF at the end of LCHF stands for high fat I choose to think of it as Healthy Fat and I am still watching the amount of fat I am having so I don't trigger one of those episodes. It is no fun in pushing your body to the point of pain. emoticon

No, I am not going low fat but I am careful where the source of my healthy fats are coming from and I am only having enough to feel full. So far so good.

Pam

TweetyX2 (Pam)
Time Zone: EST
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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WOUBBIE's Photo WOUBBIE Posts: 11,524
3/16/17 10:56 A

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Gallstones are an interesting dilemma on low carb. They probably formed while you ate a low fat diet. A high fat diet keeps the bladder cycling the bile, and makes it less likely you'll form stones in the first place, once you have them it's a tough call.

www.dietdoctor.com/gallstones-and-lo
w-
carb


When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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FANCYQTR's Photo FANCYQTR Posts: 10,592
3/16/17 12:28 A

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For me low carb isn't really that low. When I was doing that a couple years ago I could only go down to 50-75. So yesterday was way low for me on eating. Today I was filling out something for my Dr. appointment and it had what symptoms you have that might indicate low blood sugar. I have a few, but other than the shaking yesterday I think all my symptoms are more for the low blood pressure. It drops sudden, then back up. So is normal on BP meds, but will go really low, too. One problem I have is I get small gall stones and those are supposed to be from fat. I am tempted to try turmeric paste, but don't know if the stones get too large for that. The turmeric causes the gall bladder to contract, so if the stones are too large that causes a problem and pain. It helps with other pains and cancer and even diabetes if I remember right.

Today I made some jambalaya that I had seen a recipe for. It uses cauliflower for the rice, so is low carb. It came out pretty good, but I put in a bit too much cayenne, so it was rather hot. It has chicken, turkey smoked sausage, shrimp, tomatoes, (for others green pepper), celery, onion, garlic, tomato sauce and paste, chicken broth, and seasonings. I didn't garnish the top like it says with the green onion.



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WOUBBIE's Photo WOUBBIE Posts: 11,524
3/15/17 6:46 P

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You have an awesome attitude, which is great and also means you have a better than average likelihood of success!

Wrapping our heads around eating so much more fat is tough. Even though there's little proof that butter and avocados and even lard cause health problems (unless they're stuck to junky processed carbs) we've still been told for so long to go low fat that you have to just step out in faith at some point.

Did you mention if you're on meds for diabetes or blood pressure somewhere? I know Maw pointed out that the dosages often need to be adjusted very soon after starting low carb, but I couldn't remember if you said you were taking anything or not.


When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/15/17 4:58 P

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FancyQtr(Darlene): I so hear you about the shakes. I was once told by a nurse who was also a diabetic that often when you are making some changes that impact your blood sugar just going out of your 'normal comfort zone' is enough to cause the shakes so you don't have to be in the low range (that a normal person would experience). I do think that my experience 'this time around' with returning to LC has been different because I am different. I am 10 years older. I am now Type II diabetic where I was pre-diabetic before.

My body fought me on this these past couple of weeks. I read everything that was mentioned here on these chat threads and it encouraged to keep going in spite of how just plain awful I felt. Nothing seems to help except something that was dairy so my fall back was really cold fat free cow's milk (on SBD you can have dairy--I realize other plans may not) but it didn't last long so I bet I had 4-5 cups of that almost every day.

I read a really good article last night about Healthy Fats and I am going to try to figure out how to re-tip the balance of what I eat to do that. I have been so fearful of eating any fat so it is stepping out into a non-comfort zone for me.

Again, I can not thank everyone here enough who has been so informative and helpful in guiding me back into this way of eating (and living). I sincerely want to do this for the rest of my natural days (I feel it is imperative for my health for one thing) so I am stubborn enough to just keep at it. I want you all to know you have helped this person (ME) reclaim health and that is a big deal to me. You may have saved me from some very serious complications from diabetes.

Like many others I had some misconceptions what this all was and that kind of surprised me so I now want to get my head on straight and proceed.

I have read several articles that say that induction (or going low like 20-40 grams of carbs) per day is not meant for Everyone and that some people may need to gradually reduce their carbs according to what they can tolerate. The emphasis was more about sticking with it rather than quitting (which is what most people do since it is awful when you feel sick day in and day out--what joy is there in that?) but I have gone there and survived so now I am going to start with the main way of living and eating until I have attained my weight loss and health goals.

I am excited and I celebrated by having a tall mug of coffee with some creamer in it. I only have this once a week because of my B/P. emoticon

I do not have any cravings right now and my hunger seems subdued. I am one happy low carber! emoticon

Pam


TweetyX2 (Pam)
Time Zone: EST
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Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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WOUBBIE's Photo WOUBBIE Posts: 11,524
3/15/17 12:33 P

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I don't get the shakes anymore - used to fairly often - because my blood sugar is usually pretty stable. The only time I noticed it in the last few years was after walking a couple of 5Ks. I actually felt woozy, so one time I grabbed a half a banana and another time I had a small glass of oj. I always tended to low blood sugar in the past, so I wasn't terribly alarmed and the quick jolt of carbs fixed me right up.

If you're not feeling comfortable going so low in carbs, don't be afraid to experiment with some veg or berries with breakfast or lunch. Maybe some salsa on your omelet, or some leafy greens? A couple of grams of carb from tomatoes likely won't derail you.

When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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BUDGETMAW Posts: 7,679
3/15/17 10:17 A

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Glad you made it home ok, Darlene!

Do you take medication for blood sugar and/or blood pressure? Both of those can come way down in a healthy way when eating low carb, and the meds often have to be adjusted way down, too. I worked with a guy who lost a lot of weight on WW and didn't adjust his meds and almost passed out from low blood pressure as as result.

I don't know what I'm talking about, but my guess is that your breakfast was fine but your lunch was too skimpy. Try eating more lunch. Not necessarily more carbs, but more fat and protein. And maybe keep some snacks - nuts or something - on hand to eat before you go home?

Again, very glad you made it home safely!

FANCYQTR's Photo FANCYQTR Posts: 10,592
3/15/17 1:28 A

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I think I went a little too low this morning and lunch. I got light headed when I was on my way home, which I attribute to my blood pressure, but then I started shaking. I had a ham and cheese omelette for breakfast, and string cheese and no sugar pudding for lunch. Back when Atkins came out with his diet at the very first when he was really strict with no carbs, I could do that, but it isn't working too well to do that now I don't think. I got a little no sugar added apple pie and ate part of that before I came home. Well, I am doing better except for having those problems.



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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/14/17 4:54 P

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Thanks for the information. emoticon I have both indoor and outdoor allergies so I have to deal with these with a one-two punch. This has sure been a miserable first two weeks but I am finding my stride and I have lost 8 lbs. during the Phase I. I will say that I have felt sick -nauseous- the whole time so I finally broke down and had some no sugar whole wheat toast which helped settle my stomach. I haven't been getting my vegetables in but nothing seems to taste good except something with a bit of carbs in it; mostly milk products. I plan to transition into Phase II tomorrow and I do plan on tweaking this as I go along. The main thing is how much different my hunger levels are as well as carb cravings (which are almost non-existent). I like that. I still will avoid most of the list of foods that the SBD recommends which I don't think will be a problem. I just have to mentally say to myself, "Don't go there". LOL

The pollen count in Atlanta in the spring is insane. It is like 5000+ particles (however that is measured) so the warning is for people who have respiratory problems to wear masks and I do see that here and there with some people. We have a lot of beautiful flowering trees as well as whatever people plant on their own. We get a thick blanket of lime green pollen (the sticky stuff that you see on the stamens on Easter Lilies) all over everything until we get a rain. It gives me vertigo and a feeling of brain fog. I have experienced over the past 13 years that I have lived here but the last two years have been the worst.

It has also affected my sleep since it is hard to sleep with such a headache. LOL. I'm a mess.
LOL

Take care all, Pam

TweetyX2 (Pam)
Time Zone: EST
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FANCYQTR's Photo FANCYQTR Posts: 10,592
3/13/17 12:21 A

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Pam, if you have Farmer's Markets check there for local honey. There is always someone selling honey at our Farmer's Markets. Of course, those are only during the summer except for one. We are fortunate that there is one honey company that sells in the stores here, too. Used to be two, but the one guy is mostly retired now. I talked to the owner of the one still selling in stores at the Stock Show to find more places that sell it, since the one place near me (actually two hardware stores) is always selling out. Anyway, I found out they sell at one of the health food stores sells it, but the one near me didn't (same local chain), so I wrote to them and asked them to carry it and they now do. So if you have health food stores, you might check their honey and where it comes from (or ask where it comes from). The local honey for allergies needs to be raw honey.

Sure hope that you start feeling better. I had a bad sinus infection in January and February, but it stayed in my throat, so I really feel for you (have also had the sinus headaches, just not recently).



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WOUBBIE's Photo WOUBBIE Posts: 11,524
3/12/17 1:37 P

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The headache might still be connected to the electrolytes from your change in diet. Have you tried the bone broth yet?

When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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L3ON3TOO's Photo L3ON3TOO SparkPoints: (48,564)
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3/12/17 1:11 P

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I have a severe allergy to juniper pollen. For 30 years I would end up with bronchitis or sinusitis every spring. Then we moved to the mountains in the juniper belt--probably 30 just on my property. A new friend suggested homepathic. I take juniperus by mouth during the season and have for the past 20 years. I still get itchy eyes and sneeze, but don't get sinus or lung problems anymore. Honey would work the same way--your body has to deal with the allergy in a different way because you are taking it in by mouth instead of breathing it in.

Leone
Hang on, it's going to be a bumpy ride.


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TWEETYX2's Photo TWEETYX2 Posts: 1,639
3/12/17 12:50 P

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Thanks everyone for the suggestions. I do have both magnesium and potassium supplements that I take for restless legs syndrome. I will try those as well as check out the thread suggested.

I do think I had a bad case of induction flu. I have been so nauseous I have not probably hit all of the vegetables I know I should be eating. I barely could look at a bean and I really love those. Then, I got one of the worse bouts of seasonal allergies since Thursday. I have had a horrific sinus headache that no amount of OTC allergy meds. seems to help so I have been under the weather more or less for 12 days. So, it has been rough sailing.

I have heard that having honey harvested from local bees will help with allergies. I am guessing the only place I could get that would be either to visit a bee farmer or possibly the local farmer's market. Honey is allowed on SB in Phase 2 which for me will be this coming Wednesday. It is worth looking into because over the past couple of years my allergies are getting worse and worse.

I will check out the other threads as well then back to bed.

Thanks again all, Pam



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3/10/17 11:26 P

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Interesting reading the last several posts, especially Pam's post and the problem with constipation. I have problems with IBS-D, but in trying to eat lower carb I have not had as much problem with it. I know that often I have problems with it when I eat certain carbs (not usually a problem with potatoes, but have had some when I eat bananas that are one of the things that are normally used for diarrhea). So I am working on getting into the lower carb more. Maybe that way I will get rid of two problems I have.

Thank you for all the information you provide.



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3/10/17 12:15 P

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I'll second the broth idea. And stock up on the leafy greens.

When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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3/10/17 11:08 A

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And magnesium really helps too.

Leone
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3/10/17 10:14 A

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There is a whole thread on the constipation issue. It's a sticky thread on one of the forums. I think it's called "TMI." Like Kathleen, I have found that drinking a glass of warm/hot water first thing tends to get things going. Don't know why tea doesn't work, but it doesn't. Has to be plain water for me.

Tweety, if you were doing Atkins I would tell you to cut your carbs, but I don't know what to tell you to help you feel better on SB. The rules, especially to begin with, are different. Give it a month or two and the two plans tend to be more similar.

Do try drinking broth and/or a glass of water with some salt in it. There's something about eating low carb that tends to flush water out of your system, and with it a bunch of electrolytes. Broth usually has extra sodium and may make you feel better. Something high in potassium might help, too, as that's another of the electrolytes that gets lost. With Atkins, we call it Induction Flu, and I don't know why it wouldn't occur with SB, too.

Hope you feel better soon!

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3/10/17 9:38 A

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Welcome TweetyX2. I enjoyed reading your posts. Good luck on low carb eating.

Just wanted to say that when I first started on LC I also had a major problem with constipation.
I have learned a few tricks along the way.
First you must drink a LOT of water daily. Taking vitamin C supplements helps too.

The best trick I have used for "that" problem is every morning I drink one glass of warm water with half squeezed lemon in it followed by a quick drink of half cup of "hot" black coffee.
Works great!
Best of luck to you.

Kathleen from Pennsylvania
Challenge One Pound A week 1/2017
Starting Weight 192.3
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2/21 183.6
2/28 183.0
3/7 184.0
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3/9/17 3:24 P

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BudgetMaw: I agree with your brother. I was not surprised when I discovered 7 years ago that I was pre-diabetic because diabetes is in my Dad's side of the family going back a couple of generations. It is a bad gene. My Mom discovered she was diabetic when she was my age and she was on Metformin. I think everyone is started on that to begin with. I do think that it does take a more 'aggressive' approach depending on the person and I do think that 'sometimes' it does mean going a lot lower with the carbs than most conventional dietician feel comfortable with. As I saw my own condition go from pre-diabetes to Type II diabetes I had to come to terms that my pancreas was not working as it had and I had to get tougher. Hence, why I showed up here.

When I saw my new PCP last November he seemed more concerned about my cholesterol than he did my diabetes !!!! emoticon However, I feel that take care of the blood sugar issues and the rest will fall in line. Fortunately, he wasn't pushing me towards meds yet. When I see him again I do hope to show him the progress that I am making with my food plan and the results I am getting.

My FBS (fasting blood sugar) was 159 mg/dl last week and starting week two of Phase I of SBD it was 134 mg/dl today. However, I do think that the lower carbs that I am on is not making for a pleasant 'journey'. I have had nausea to the point where I don't feel like eating anything and I have been seriously constipated to the point of losing sleep from the lower GI distress. At times, it has been a tough week to endure. I have hung in there but it shows how 'sick' my body has become. Sicker than I had thought to be honest.

I am also monitoring some of the other symptoms that many diabetics experience. I have had neuropathy in my lower legs and the bottom of my feet. I also have had blurred vision and a horrible itching in my 'private parts'. I am still averaging a dozen plus times in nocturnal urinating (that alone is tough because of the disruption of sleep) as well but the itching is slowly dissipating and my vision is clearer (although I still need glasses) and the painful tingling in my lower legs I can deal with in other ways.

I do not want to scare any newcomers to this way of eating because I am sure that my experience is probably related to me being diabetic where they may not be. Again, although it has been an uncomfortable week physically I do NOT have any cravings for sweets and my appetite has diminished by 80-90% (mostly the nausea I am sure). I do fantasize about food though. LOL. I just think about how I would love to have a lot of no nos. LOL. Just think. I don't act. It is not about willpower as much as it is I just feel so crappy that I don't feel like acting on them. LOL.

The author, Laura Dolson, who is featured on that link that Woubie provided recommends having half an apple when experiencing this so I did today.

I am such so grateful that I acted on my intuition regarding this. My downfall in the past is not eating enough vegetables. I am so glad I read deeper and realized that vegetables should be the FIRST food group to go to when eating low carbs. I also had some misconceptions like others that it was all about eating lots of meat (which I love). According to the Atkins Low Carb Pyramid that is the second food group.

So, here is to week II on Phase I (induction phase). On SBD you can actually have a glass of red wine but since I am not a drinker of alcohol I will have my apple instead.

Bon appetite all y'all emoticon

Pam




TweetyX2 (Pam)
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3/7/17 11:09 A

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Pam, re the diabetes - My brother has diabetes and was on two diabetes medicines. Metformin was one, and I'm not sure what the other one was, if it was insulin or not. Anyway, the doctor told him he needed to go on a third diabetes medicine and my brother balked. He told the doctor he was going to try to lower his blood sugar with diet and exercise and they'd check it again in a few months. He went mostly low carb, cut out grains and beans and sugar but still drank lots of wine, and his blood sugar went back down again. I know he doesn't take the third medicine, not sure about the others. I know he wanted to get off all of the medicines (he thinks the bad guys are going to wipe out the entire electrical grid in the country so wants to not need to take medicines which won't be available) but not sure if he's done that or not. Haven't asked him.

They've got quite a household there. His wife and her former husband own a small farm, and neither of them wants to leave. So Bill moved in, with his daughter. The ex is vegetarian. My brother doesn't eat grains or beans. The wife and kids eat "normally." The poor wife has to cook for everyone.

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3/7/17 10:55 A

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emoticon emoticon emoticon Woubie for the link to the site verywell.com.

I spent about 4 hours yesterday reading as much as I could on all aspects and factors of low carb food plans. I think if more people read some of these articles (there were links within each article that you could branch out into and I did) I think they wouldn't 'give up' saying this is too hard to do.

YOU did me a great favor and 'service' by sharing this link with me. I gained more knowledge, insights and strategies on how to make this work for me. Again, I can not thank you enough. emoticon .

If I had any doubt whether this was the right choice for me after reading so many of these articles they are now gone! I can see how much this way of eating (for life!) will help me with my managing and ideally reducing (if not eliminating) the Type II diabetes that I have right now. Since there is both an epidemic and increase of adult onset diabetes (and I also have a very strong family history on both sides as well) I do hope at some point in the future more people will turn to this instead of all the medications they now take. I am hopeful that if I take this to heart and work this food plan I will not ever have to take medication.

Now, I have a plan to back up my desires.

Well, week 1 of induction phase has been rocky at times but I really was relieved when the author of so many of those articles, Laura Dobson, said that not everyone has to go that low in their carbs. She also said that if it means the difference between sticking it out and quitting that having a small amount of carbs during the first few weeks is fine; ie. a half of a small apple for example. The main point being that we need to stick it out so we can reap the benefits of how this will help our body metabolize carbohydrates.

Reading these articles have given me a lot to think about and to modify some of my thinking about how I was going to do this. The main thing is: I"M IN! emoticon

Pam



Edited by: TWEETYX2 at: 3/7/2017 (10:59)
TweetyX2 (Pam)
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3/6/17 7:50 P

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Fascinating!

Did you know that the very best cod liver oil is Scandinavian in origin? It's fermented. In a northern climate Vitamin D would have been produced at lower levels than in the south, so the oil was pretty essential for good health!

When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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3/6/17 1:40 P

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Again, thank you all for the detailed information you gave me in answering my questions. I did read that link and I liked how she laid things out in an easy to read format. I spent the majority of Saturday afternoon researching many of the low carbs food plans including (what I think is) the originator of the LCHF food plan or keto-diet. I saved the material for future reference but based on how that was presented I doubt whether I would follow it as it is laid out by that woman. The one that I found was originated by an Icelandic woman and it featured the basic Scandinavian diet (also called that for good reason).

I am 50% Norwegian in my ancestry. I speak fluent Norwegian. A brief history lesson: the Vikings traveled and lived in Iceland and the modern Icelander not only continues to speak a version (called Old Norse) of what the Vikings spoke but also the food and customs stayed with. All of these northern countries have harsh climates so they are primarily dependent on fish as their source of protein. Also, since they have a rocky volcanic soil they can't grow a lot of the foods we do nor herd dairy or cattle. Hence, this is the main reason why they rely on goat cheese and milk (in fact, a trivia fact: the majority of the world drinks goat's milk not cow milk for this reason). So, oily fishes are a staple of their diet. So, that is reflective in the food list this woman shares. She cited the 60-65% fat in the diet for these reasons. I am sure the majority of their population eats this way. Basically, they eat a lot of the anti-inflammatory omega acids (almost like having a fish oil capsule in your food). The main concern I have with that is, as we all know, it is hard to eat non-mercury fish these days so you would still have to rely on a healthier back up source of protein. I think the recommendations is twice a week to avoid 'brain fog' from the mercury.

I have had this Scandinavian diet on special occasions and I just don't like a lot of the foods she cites. LOL. I am too 'American'. LOL. However, as we know there are a lot of countries in this world, (the Mediterranean diet is another one) that eat a lot healthier than us Americans. Like you said, there was a time when we routinely ate healthier but we also had less middle men in our food production as well as we women were the ones who cooked from scratch and had more control of what we fed our families. In fact, I had a garden for a long time and I actually didn't have my first jarred pasta sauce until I was in my 40s. LOL. I always canned my own tomatoes and made my own. Still the best IMO.

It is a shame that we have to work so hard at something that used to come so easily. I will check out the whipping cream (now that I know what it is used for) and I will let you know what works for me.

There is a lot of information out there so I think I am going to shift through it and see what appeals to me and what I know will work for me long term. I am familiar with the basics but my needs have changed in 10 years and that primarily being the diabetes diagnosis. It is definitely a game changer but one I will not allow me to feel overwhelmed by.

Again, thank you all for responding so honestly and openly about this. So, I am on Day 6 of the Phase 1 induction phase and I have to report one promising physiological change. I had a sore on my gum line (over brushing) and it had become infected. Within 3 days of no sugar it healed up beautifully. Again, visible proof of how destructive sugar is to the body. I have also decided to note and track some of my diabetic symptoms as they fall away as I follow this way of eating.

I do think that once Phase I is over I plan on restricting my fruits to berries (which I love anyway) and limiting the amount. I love apples and grapes but that may not come for some time. I know I already miss them but again that part of the plan right now. I used to have plain Cheerios as a snack but I am going to stick with my old-fashioned oats --again for a while until I can see some real changes in my FBS(fasting blood sugar).

I already have a fatty liver and pancreatitis so having some of the meat drippings may be something that I wait on since having too much fat often gives me sharp pains where those organs are as well as some GI trouble. I have heard these can be reversed so I am hoping for that as time goes on.

Take care all and bon appetit! emoticon

Pam









TweetyX2 (Pam)
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3/5/17 11:22 A

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Do remember, if you use Xylitol, it is EXTREMELY toxic to dogs.

Leone
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3/5/17 10:41 A

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Pam, I use heavy whipping cream pretty much anywhere I used to use skim milk, except I don't just drink it. I put it in my tea. I put it in quiche. I put it in soup. I make a cheese sauce out of it. I make other sauces out of it, too. I poach eggs in it. If a recipe calls for milk, I usually just sub an equal amount of cream.

As Woubbie said, it's just a regular dairy product. It should be in with your other dairy. It usually comes in one cup (half pint), pint, or quart cartons. I find that it's lots cheaper at Sam's, Winco or Aldi. A pint costs roughly the same as a gallon of milk around here.

I can't find just plain old ordinary no-additive heavy whipping cream. Do the best you can.

As for sweeteners, I usually use Splenda or a liquid that comes in a tiny little yellow bottle that is supposed to look like it's Splenda but is a different brand. I don't like Stevia. A pack of powdered sweetener of any kind has about one carb, because of the stuff they use to bulk it up.

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3/5/17 10:30 A

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"I think I did not trust my own instincts way back when as I do now."

That's a really important insight. We can all start with a specific plan, but then you have to constantly tinker and adjust to figure out what's doable and what works for you over the long haul.

There are a lot of great resources for LCHF, it's hard to know where to start. For total newbies I usually recommend what used to be About.com's LC section. It's now called Very Well.

www.verywell.com/low-carb-diets-4014
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You probably know a lot of this stuff, but she covers it from a non-commercial point of view. Laura Dolson's not selling any books or subscriptions or products. The Diet Doctor is a reliable HF site, but much of it is under subscription. The basic info is all there, though.

Cream is generally gonna be a local product, like any of your milk-based products, so buy whosever's brand that you would typically buy milk from. Just read the label and make sure it's nothing but cream - no guar gum or weird additives. It's funny that in this day and age we have to relearn how to use cream, since in days gone by it was a staple for all kinds of cooking and baking. I put it in coffee and make sauces and soups with it.

As to sweeteners, there is totally NO consensus, lol! Stevia is the latest rage and I used it myself for awhile. It seems that every person has a different sensitivity to different sweeteners and even different blends of sweeteners.

Of all the sweeteners available, Xylitol is probably the safest and most sensible:

authoritynutrition.com/xylitol-101/

It's naturally occurring and has a lot of positives. Hmmm. Now that I come to think of it, I think I might finally invest in some. I'm trying to improve my morning coffee experience by cutting dairy products, but I hate plain watery coffee.

Edited by: WOUBBIE at: 3/5/2017 (10:42)
When you are accustomed to privilege, equality feels like oppression.
Love thy neighbor. No exceptions.
Equal rights for others does not mean less rights for you. It's not pie.



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3/5/17 9:49 A

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BudgetMaw and L3On3Too: thank you very much for your detailed responses. I really appreciate that. It sounds like I am eating about the same amount of fat grams as you are BudgetMaw with the main source of mine coming from nuts. I will check out your food plan tracker.

L3: that sounds very promising regarding your numbers. I hope to see those before long myself.

Egawtzi: Good luck on your 'new' (?) venture. Clearing out the kitchen is always the best place to start.

I do want to say emoticon also to those who have opened up their experiences regarding choosing this way to eat. I wasn't eating atrociously prior to making this decision but again as you are all aware so much has evolved in this whole area in the past decade plus. I also plan on at least checking out Paleo and Dukan since those came after the SBD.

I spent yesterday afternoon returning to a SBD team that I had briefly belonged to ten years ago. I agree with whomever said to get the facts rather than rely on hearsay. SBD did evolve over the publications of the books as the Dr. A. who created it listened to his patients as well as did public surveys (I was approached back in 2008 to participate in a study of his) because he too wanted to find out how best to assist his followers.

We all have the same goal: improved health via food choices and eventual weight loss. Although ultimately weight loss is my goal I am most concerned about those all important numbers in my blood workup.

I know that this way of eating (in one fashion or another) is one that I 'should have' stayed with. I think I did not trust my own instincts way back when as I do now. It was a learning curve. Now that I have returned I feel a sense of peace about this choice and I am going to take that as a positive YES.

Where does one find more specifics about the LCHF method of eating? IS there a specific food plan or book written about this? I would like to read that if possible. I think it would help me understand how to interpret it correctly and apply it in my own life.

Are there any brand names anyone wishes to recommend for trying out cream? This is a food product I know absolutely nothing about. Also, would anyone mind sharing how and what they use it for and what they are replacing it with when they do use it?

What is the consensus on using artificial sweeteners or natural sweeteners? I have run the gamut over the years. Right now, I have stevia (which is recommended by dieticians for diabetics) but I find it only tastes okay if it is dissolved in something hot like coffee or tea. Otherwise, it has a bitter taste to me.

Again, thanks for all the information you have thus shared. It is giving me a clearer idea of where I want to go as I reintroduce myself to this way of eating and subsequent living.

Pam



Edited by: TWEETYX2 at: 3/5/2017 (09:50)
TweetyX2 (Pam)
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3/4/17 8:41 P

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By the way, Pam, you asked how many grams of fat we're eating. I've averaged just over 120 grams of fat per day for the past eight weeks. Hope that helps.

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3/4/17 6:23 P

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Enjoy your new way of eating! Let us know how you're doing, and if you have any questions. We're more than willing to give advice!

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Well tomorrow is our start day. I went through the WHOLE kitchen and cleaned it out of things that could sabotage us, luckily my daughter and her family with two teenage boys live next door and they are the lucky recipient of my goodies.

I am looking forward to this new adventure.

Thank you everyone for your replies it has helped me a lot

CTYONIT I did look at dr diet, great information thank you

Janet

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3/4/17 4:17 P

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Pam,

Over two years ago I was diagnosed with prediabetes. Not going there--I don't do well on any kind of medication--and I don't intend to lose toes or my eyesight. After a bunch of reading, I went with the LCHF way of eating. I've tweaked my plan as I've gone along, but do not eat added sugar, any kind of grains or starchy vegetables and very few processed foods (and haven't for over two years). Just eat real food as JERF says (a member here). The thing about low carb and high fat: you change your body from a carb burning machine into a fat burning machine. Carbs spike blood sugar, fats do not. Protein CAN spike blood sugar in certain situations, but not as a general rule. Carbs are also addictive and by keeping them low, I have no cravings. It is easy to eat this way because I don't have those cravings.

My nutrition tracker is open. I haven't tracked but sporadically for the past year, but the year before I tracked religiously and really have not changed much of any thing. As I said before, I stay at about 20 net carbs--started a bit higher and came down to that. I eat about 60-80 grams of fat a day and around 40-60 grams of protein. I watch calories too--but am less concerned about them than carbs. After six months of eating LCHF, my A1c was normal and my fasting glucose was 79--and that was what I cared about. Have you read "The Big Fat Surprise" by Nina Teicholz? Very enlightening about oils and fats and what are the safest. For a mild oil that goes with just about anything, you might consider avocado oil. I don't fast, though I sometimes don't eat because I am not hungry. I've read the Obesity Code as well and thought it interesting, but not really for me. Heavy whipping cream--I use it in coffee, with parm cheese on veggies and as a cream sauce with pork and chicken and as a sauce over cauliflower rice--it thickens naturally and doesn't need flour.

Leone
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3/4/17 3:47 P

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Pam, I track my food using the SP Nutrition Tracker. It's public. You can find a link to it on my Spark Page.

I've been eating low carb for most of 13 or 14 years, though I did spend about a year eating mostly lower carb but doing some binging on high carb junk. I got back on track the first of this year and have lost 23 pounds since January 4. I have averaged over 1500 calories a day and 70% fat. I'm 60 (will be 61 this month) and sedentary.

I use heavy whipping cream, mostly in my tea, because I like it and because it is high fat. Calories have to come from somewhere - either protein, fats or carbs. If I keep my carbs low, then my calories have to come from either protein or fat. Too much protein can cause a hormonal reaction similar to eating carbs. It is best, at least for me, to keep my protein to a moderate level. That just leaves fat to meet my calorie requirements.

Many of us, including me, have found that we do better if we eat more calories than most "diets" allow. Restricting calories, even to a "normal" diet level, slows or even stops the weight loss. Same with fat. If I eat less fat I don't lose as well as if I eat more fat. About 70% seems to be about right for me. I know this from many years of tracking my food and my weight.

Am I saying this is true for everyone? Of course not. Am I saying this would be true for you? No, of course not, since I don't know you. Am I saying this is true for me? Absolutely! Am I saying this is true for many on this team? Yes, based on what they have said about their own personal experiences.

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3/4/17 3:00 P

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Charlene: It is interesting that you provided the link to Dr. Jason Fung's website. I just returned his book "Obesity Code" to the library. I also just did a book review for two of my other teams. I gave the book a C-. I think the first third is information that is already known and 'out there' so I consider that more of a refresher than anything innovative. What was buried in the third part of the book was the fact that Dr. Fung's expertise is treating diabetic patients and 'buried' in one paragraph he says that intermittent fasting is good for everyone BUT diabetics. I picked up the book based on another spark friend's mentioning it and I was compelled to read it because of the reference to diabetics. So, I stopped right there and didn't pursue his intermittent fasting sample menu since I am diabetic and even he does not recommend it.

I would not say that I was or have been doing low fat prior to deciding to do low carb. Again like Woubie says it is key where the source of fat is from. I have been doing all of this for a very long time (about 17 years) and I have too have followed the 'trends' (sometimes better known as food fads) like everyone else.

Like others the difference is finding out which fats are the best for a person and then by how much. The two oils that I have used for the past 5+ years have been canola and olive oil. I have a tendency to use more canola (and I have heard things about that being tampered with as well) mostly because I don't eat a lot of foods that require the stronger taste of olive oil.

I have not ever had heavy whipping cream. I guess, I don't know what and how I would use it. What is the purpose of having that in your food plan? What are you using it for in replace of other foods?

I have heard the pros and cons of coconut oil but I am not sure how I would use it with the kinds of foods that I would eat.

When you say High Fat how many grams of fat are you eating? I did read some from the link you provided (remember to remove the s on the http so you go directly to the site--otherwise it gives an error screen) and, of course, Dr. Fung says that if you are obese then you should only eat fat up to feeling full and not beyond that or you will be making yourself fatter. I did not see a recommendation of what is considered 'too much'. What I think a lot of people seem to forget and what I need to have to pay close attention to is fat are very calorie dense and a little goes a long way. I also count calories.

Woubie: I agree that the challenge to all of us is to not eat processed (ideally not at all) since it has a lot of stuff in there that isn't really good for us anyway. I don't think I have had soybean oil in ages--years. Again, I like yourself see all of this as a learning curve. The more that is revealed the more I pick up and try to assimilate according to my taste preferences.

Out of curiosity; would any one like to share a typical day's menus on whatever plan they are following as well as how long you have been following your current plan (as well as name it)? I would really appreciate seeing from what perspective you are coming from.

I have drank fat free milk since the 1970s. I have never liked most dairy and had to acquire the taste for it. I honestly did try and drink 2% for a while and I didn't like the taste. I also went through a time where I drank soy milk but only liked the sweetened kind (LOL). As I said I been doing this a very long time. LOL.

Having said all of this, the only problem I have had these past couple of days on the Phase I induction phase was overdoing nuts. Mea culpa. Dr. A recommends 1/4 cup but I had more. Good fat but too much of a good thing. My usual backsliding. I also have a tendency to overdue the protein grams which does lead to constipation. So, I know it means facing the fact that I need to ramp up the amount of vegetables that I eat. I had a TB. of beans yesterday. For some reason vegetables right now really turn me off. It is going to be a learning curve but I am determined to do this the best way for me.

Thanks for your response, have a great day

Pam emoticon



TweetyX2 (Pam)
Time Zone: EST
Atlanta, GA, USA

Jan. 11, 2017- Dec. 31st, 2017: Break through to Onederland!

I have the knowledge. I have the tools. I have the desire.

SO: what's stopping me??




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