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Keto II (3 Viewers)
- Thread starter Nugget
- Start date
SFBayDuck
Footballguy
Thanks for the reply. That's great, if true. My concern is if not being near my fat goals will compromise the whole thing. Poking around the innerwebs it doesn't look like it should be a problem, but haven't found much definitive on that yet.
SFBayDuck
Footballguy
I hate ranch dressing (and mayo). Maybe this diet isn't for me
Definitely going with full fat meats, cheese, etc. Throwing in chia, coconut milk, heavy cream, pepitas on the salads. Feel like I need to start downing spoonfuls of coconut butter and chugging MCT oil.
Bull Dozier
Footballguy
The Gator
Footballguy
SFBayDuck
Footballguy
First "test" of my young keto journey last night - meeting up with buddies in Berkeley to watch the Ducks play Cal in hoops. I ate lunch at 1:00 or so, some salami and spreadable cheese, a piece of salmon, and broccoli covered in butter. Combined with breakfast that had me at about 1000 calories 70% from fat, and 13 net carbs. Met up at a bar beforehand, stuck to vodka soda, and wasn't even really tempted to dig into the giant plate of cheesy tater tots that were ordered and sat on the table right in front of me. Didn't feel hungry during the game, had another vodka soda afterward, came home and went to bed. No hunger. It's almost strange.
Scale at 196.7 today, so down 10.5 lbs in 4 days! It says I've gone from 58.5 lbs fat to 51.8, and while I know those things aren't exactly accurate the trend is obviously pretty damned encouraging. I'm assuming it'll bounce back up a couple of pounds at some point as this "stabilizes", but don't really know what to expect.
To keep learning - what are the prevailing thoughts on counting net carbs v total carbs? I've started off trying to keep total carbs around 25, but not freaking out as long as net carbs stay down below that (it seems silly to let broccoli and salad carbs "count" for too much), but I keep finding conflicting info on this.
Scale at 196.7 today, so down 10.5 lbs in 4 days! It says I've gone from 58.5 lbs fat to 51.8, and while I know those things aren't exactly accurate the trend is obviously pretty damned encouraging. I'm assuming it'll bounce back up a couple of pounds at some point as this "stabilizes", but don't really know what to expect.
To keep learning - what are the prevailing thoughts on counting net carbs v total carbs? I've started off trying to keep total carbs around 25, but not freaking out as long as net carbs stay down below that (it seems silly to let broccoli and salad carbs "count" for too much), but I keep finding conflicting info on this.
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The Gator
Footballguy
John Bender
Footballguy
I stayed strong and decided not to cheat for the Super Bowl
Made shrimp and chorizo skewers and pizza with an almond flower/cheese crust (it was good)
Made shrimp and chorizo skewers and pizza with an almond flower/cheese crust (it was good)
AcerFC
Footballguy
My wife made the almond flour crust. Did you just add shredded cheese to it and bake it?
John Bender
Footballguy
AcerFC
Footballguy
John Bender
Footballguy
It's REALLY tricky because of how easy it is to make the dough too stringy, not cooking the egg while mixing (tempering it), and rolling it out successfully as it has no gluten.AcerFC said:
That's why I have my wife do it because I have no patience and would just throw it in the garbage and she has the patience of the Saint.
http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/
Here's the recipe for the Shrimp and Chorizo skewers - these were REALLY good
http://www.thegalleygourmet.net/2012/06/shrimp-and-spanish-chorizo-bites.html
SFBayDuck
Footballguy
A few vodka sodas, 8-9 wings smoked on the Traeger (with Frank's Red Hot), and a handful of pork rinds. I'll end up a little high on protein for the day, but I'm still sitting at 3 carbs for the day with dinner to go. Caesar salad with a little chicken and some wine on the menu.
I love me some pizza, so look forward to trying a keto version. Unfortunately with no eggs or nut flours as options, it'll pretty much be melted cheese, sauce, and toppings with no sort of crust at all, I think.
I have been in a very low energy phase the past couple of days (days 4-6 of keto). Tried to do an easy trail run today, legs were simply not having it so hiked for an hour, and that was a struggle. I hope the energy comes back soon.
I love me some pizza, so look forward to trying a keto version. Unfortunately with no eggs or nut flours as options, it'll pretty much be melted cheese, sauce, and toppings with no sort of crust at all, I think.
I have been in a very low energy phase the past couple of days (days 4-6 of keto). Tried to do an easy trail run today, legs were simply not having it so hiked for an hour, and that was a struggle. I hope the energy comes back soon.
The Gator
Footballguy
AcerFC
Footballguy
Wow. I thought for sure I was missing something. One of these with some steak and cheese will make for an awesome cheese steak sandwich
shader
Footballguy
I read me some Gary Taubes as I've been getting chubby, travelling for work all over the place, and generally headed back to a place I thought I'd left way behind (225 and rising).
I first read Taubes way way way back in the day with Good Calories, Bad Calories. Just read "Why we Get Fat" and saw he has another book about sugar, which I'd like to read, but probably isn't necessary until I need additional motivation.
It's amazing how all the different workout plans, ways of eating and online message boards all conflict. For me what always made logical sense is that the reason we get fat is that we eat crap foods (specifically carbs) Taubes lays it out nicely. We don't see fat carnivores in nature, yet we see fat herbivores everywhere.
Since I'm just tired of all the bullcrap, I'm not going to track macros or any of that crap. I care about one thing: Keep my net carbs down as low as I can. No scheduled cheat days ever, although when I inevitably screw up, immediately hop back on the wagon.
Im in day two and I've probably dipped into this thread before and touted how I'm going to get started, but I've had some health scares recently and my wife has been losing weight so I want to keep her motivated and keep me motivated too.
Bottom line: 100% keto, you can take your fancy macros and shove em, I think they are a waste of time. Also yes, I'm getting a bit angry here in day 2, keto usually makes me very grumpy for 3-4 days and I'm still angry at Harry Kane and Erik Lamela. Gonna fire up a massive ribeye tonight on the grill.
I first read Taubes way way way back in the day with Good Calories, Bad Calories. Just read "Why we Get Fat" and saw he has another book about sugar, which I'd like to read, but probably isn't necessary until I need additional motivation.
It's amazing how all the different workout plans, ways of eating and online message boards all conflict. For me what always made logical sense is that the reason we get fat is that we eat crap foods (specifically carbs) Taubes lays it out nicely. We don't see fat carnivores in nature, yet we see fat herbivores everywhere.
Since I'm just tired of all the bullcrap, I'm not going to track macros or any of that crap. I care about one thing: Keep my net carbs down as low as I can. No scheduled cheat days ever, although when I inevitably screw up, immediately hop back on the wagon.
Im in day two and I've probably dipped into this thread before and touted how I'm going to get started, but I've had some health scares recently and my wife has been losing weight so I want to keep her motivated and keep me motivated too.
Bottom line: 100% keto, you can take your fancy macros and shove em, I think they are a waste of time. Also yes, I'm getting a bit angry here in day 2, keto usually makes me very grumpy for 3-4 days and I'm still angry at Harry Kane and Erik Lamela. Gonna fire up a massive ribeye tonight on the grill.
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John Bender
Footballguy
To me, obsessing about macros is what always made me fail.
I see a nutritionist twice a month and a doctor once a month, if I have an issue, they'll tell me.
I surround myself with no carbs, and eat what I want when I'm hungry...It was years of calculating every last half carbohydrate to stay under the magical 20.
Now, some days I eat 25, some days I eat 15.
If I want to eat an extra handful of almonds at 11 PM because hunger is keeping me up, #### you macros, I'm eating almonds, because they're ####### almonds, not nachos.
I used to obsess over message boards that were saying "Dont eat the Atkins candy bars, don't eat this brand of sugar free meal shakes, they have x y and z in them". If I want something sweet, and I eat a 2 gram of carb, fake chocolate granola bar, #### you, it's a granola bar, not an ice cream cone.
That's what worked for me this time around.
joker
Footballguy
That's exactly what's working for me - Stay low carb the vast majority of the time, but cheat when I want as long as I don't go crazy. The nice side effect is that after you get used to low carb, you can get your fix with a much smaller piece of whatever it is you're craving. Over the long haul this has worked perfectly - after the initial dramatic drop, it's been a slow and steady progression downward.
AcerFC
Footballguy
How do you do this. I have lost about 16 pounds since Jan 2. You lost 7 in one and a half days.
John Bender
Footballguy
Any VA or MD guys - I highly recommend Mezeh for a low carb/fast casual option
http://www.mezeh.com/
Delicious fast casual Mediterranean food with a nutritional calculator on its website.
http://www.mezeh.com/
Delicious fast casual Mediterranean food with a nutritional calculator on its website.
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The Gator
Footballguy
Partly because I was very strict keto for 4-5 months, my body is used to burning fat for energy(Getting your body fat adapted) . So when I go off keto and gain fat(also some water) I burn that off quickly when I get back into ketosis. I've done this a handful of times after off weekends.
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John Bender
Footballguy
Likely something hidden you are missing, What did you eat yesterday?Do you guys use the ketostix. Mine are showing the faintest color the last few days even though I have not gone over my carbs. I noticed my metallic breath is kind of gone as well. I've racked my brain thinking of some secret carb I've had but I've been good.
AcerFC
Footballguy
After doing some research, it may have been my own ignorance. Ordered egg foo young from Chinese place. They may have added corn starch to it. Live and learn.
Keto breath is back so I'm back on track.
John Bender
Footballguy
I've been toying around with creating a really satisfying asian recipe for months now and tonight I finally got it perfect. I didn't want to share until I got it to knock-out level.
This one is a keeper and really really satisfying. I love the umami flavor you get from ground beef and soy in the same dish.
https://i.imgur.com/6B9MoVR.jpg
NOTE: I eyeball most ingredients so this is a rough recap...
Ingredients:
Half head of cabbage - sliced VERY thin (as close to matchstick consistency as possible)
One red bell pepper - sliced very thin into matchsticks
4-5 tbs Coconut oil - you could do butter instead, but I've tested butter, coconut oil and olive oil and coconut oil is the winner - it adds a sweetness (yet has zero carbs) that I really enjoy
2 tbs - White Wine Vinegar (I tried rice wine vinegar but preferred this)
1 tbs - Sesame Oil (you can add more but I personally dont like very pronounced sesame oil flavor)
3 tbs - soy sauce
1 tbs - grated ginger
1 tbs - Sambal paste or Chili garlic sauce (you can find this in every grocer now)
2 cloves garlic - minced
3 scallions - chopped fine
1.5 lbs - lean ground beef
OPTIONAL - I've never tried this, but I think some thin sliced mushrooms could be added to this as well, or water chestnuts, or celery to make it more chow mein style
Direction
Slice the cabbage and pepper really thin, melt half of the coconut oil (it usually comes coagulate in a jar). Saute the cabbage and red bell pepper for about 15 minutes (be sure to salt the cabbage in the beginning). Use tongs to really soften it up, you want it to be "noodles" basically. Do NOT brown it, but you want it to get extremely soggy/soft - it's just better this way. When its about at its maximum softness add the White Wine Vinegar, salt and pepper, the sesame oil, and 1 tbs of the soy sauce. Saute another minute.
Remove from pan.
Add the rest of the coconut oil to the pain, the garlic, green onion, and the ginger and cook for no more than about 90 seconds, then add your beef, break it up until completely browned. DRAIN it - it's way too fatty if you dont drain it. I dont use a strainer either, a plate with 4 layers of paper towels is better so you dont lose your onion and garlic. Put the beef back in the pan and add the rest of the Soy Sauce, Sambal Paste and ground pepper. Stir quickly and add back the cabbage.
Toss it all together and serve - I top with Siracha if you like it spicy. I also think, topping with slivered almonds might be pretty damn good but the cabbage stays crunchy enough so you dont need it.
My wife who is not Keto but loves chinese food loves this. It's basically a 100x better version of a chow mein dish. I think adding mushrooms and celery would definitely be cool but I love cabbage and dont want to overdue it on the veg.
This is what it looks like (sorry it's in Tupperware) https://i.imgur.com/6B9MoVR.jpg
It's roughly 10-12 NET carbs per serving (makes 6 servings) depending on how heavy handed you are with the spices and liquids.
This one is a keeper and really really satisfying. I love the umami flavor you get from ground beef and soy in the same dish.
https://i.imgur.com/6B9MoVR.jpg
NOTE: I eyeball most ingredients so this is a rough recap...
Ingredients:
Half head of cabbage - sliced VERY thin (as close to matchstick consistency as possible)
One red bell pepper - sliced very thin into matchsticks
4-5 tbs Coconut oil - you could do butter instead, but I've tested butter, coconut oil and olive oil and coconut oil is the winner - it adds a sweetness (yet has zero carbs) that I really enjoy
2 tbs - White Wine Vinegar (I tried rice wine vinegar but preferred this)
1 tbs - Sesame Oil (you can add more but I personally dont like very pronounced sesame oil flavor)
3 tbs - soy sauce
1 tbs - grated ginger
1 tbs - Sambal paste or Chili garlic sauce (you can find this in every grocer now)
2 cloves garlic - minced
3 scallions - chopped fine
1.5 lbs - lean ground beef
OPTIONAL - I've never tried this, but I think some thin sliced mushrooms could be added to this as well, or water chestnuts, or celery to make it more chow mein style
Direction
Slice the cabbage and pepper really thin, melt half of the coconut oil (it usually comes coagulate in a jar). Saute the cabbage and red bell pepper for about 15 minutes (be sure to salt the cabbage in the beginning). Use tongs to really soften it up, you want it to be "noodles" basically. Do NOT brown it, but you want it to get extremely soggy/soft - it's just better this way. When its about at its maximum softness add the White Wine Vinegar, salt and pepper, the sesame oil, and 1 tbs of the soy sauce. Saute another minute.
Remove from pan.
Add the rest of the coconut oil to the pain, the garlic, green onion, and the ginger and cook for no more than about 90 seconds, then add your beef, break it up until completely browned. DRAIN it - it's way too fatty if you dont drain it. I dont use a strainer either, a plate with 4 layers of paper towels is better so you dont lose your onion and garlic. Put the beef back in the pan and add the rest of the Soy Sauce, Sambal Paste and ground pepper. Stir quickly and add back the cabbage.
Toss it all together and serve - I top with Siracha if you like it spicy. I also think, topping with slivered almonds might be pretty damn good but the cabbage stays crunchy enough so you dont need it.
My wife who is not Keto but loves chinese food loves this. It's basically a 100x better version of a chow mein dish. I think adding mushrooms and celery would definitely be cool but I love cabbage and dont want to overdue it on the veg.
This is what it looks like (sorry it's in Tupperware) https://i.imgur.com/6B9MoVR.jpg
It's roughly 10-12 NET carbs per serving (makes 6 servings) depending on how heavy handed you are with the spices and liquids.
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Gachi
Footballguy
I've lost 14 pounds so far this year. I have started and re-started keto countless times, hopefully I can stick with it and finally get under 300 lbs.
I go to the gym 3 times a week and I do the ketogains 5x5 workout. Here's the link if anybody is interested https://ketogains.com/2015/09/ketogains-novice-strength-training-program-5x5/
I haven't worked out on a consistent basis since high school and I've been going strong at the gym going on 3 weeks now. It feels amazing.
I just bought a new suit, it's a little snug but I bet i'll be a perfect fit in about 2 months. Then it'll get progressively bigger and eventually swallow me whole.
That's the only sucky thing about significant weight loss, having to get new clothes.
I go to the gym 3 times a week and I do the ketogains 5x5 workout. Here's the link if anybody is interested https://ketogains.com/2015/09/ketogains-novice-strength-training-program-5x5/
I haven't worked out on a consistent basis since high school and I've been going strong at the gym going on 3 weeks now. It feels amazing.
I just bought a new suit, it's a little snug but I bet i'll be a perfect fit in about 2 months. Then it'll get progressively bigger and eventually swallow me whole.
That's the only sucky thing about significant weight loss, having to get new clothes.
![[icon]](/data/avatars/m/5/5167.jpg?1660313464){kind=avatar}
[icon]
Insoxicated
Was just going to post that you should find ways to introduce healthy cooking fats into your diet. Oils can be pretty easily added.
John Bender
Footballguy
Ive been putting a teaspoon of coconut oil into my morning coffee and also sauteeing veggies in it instead of butter or olive oil.
Am I going to die? I read a lot of good things about it, but what are the negatives and am I having too much?
Thanks
Am I going to die? I read a lot of good things about it, but what are the negatives and am I having too much?
Thanks
shader
Footballguy
Proud to check in one week after super bowl and I’ve stayed firm with no cheats.
But man today I feel like my stomach is literally eating itself and the thought of eating bacon or cheese or ground beef grosses me out. I had chicken for lunch and that seems to have helped a bit. I think I’ll snack on some almonds tonight and hopefully this internal “nausea” at the idea of meat (which is weird because I’m a massive steak lover) will pass.
But man today I feel like my stomach is literally eating itself and the thought of eating bacon or cheese or ground beef grosses me out. I had chicken for lunch and that seems to have helped a bit. I think I’ll snack on some almonds tonight and hopefully this internal “nausea” at the idea of meat (which is weird because I’m a massive steak lover) will pass.
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SFBayDuck
Footballguy
pack100
Footballguy
shader
Footballguy
shader
Footballguy
I generally end every attempt at keto by hating eggs and swearing myself off of them for life. This time around, I'm just going to eat them as much as I naturally do, once a week or so.
shader
Footballguy
Can someone explain the "fat-adapted" thing to me like I'm a kid?
A buddy is telling me that as soon as I hit ketosis, I'm burning fat for fuel. But I was under the impression that I had to get fat-adapted. So if I have no glycogen in my system due to me being keto for a week, and fat-adaptation can take up to a month, what am I burning for fuel?
Also, it seems as if I've read that in the initial stages, exercise can be detrimental (especially when you're tired as I am now). Is this true or am I just being a wimp?
One of the reasons I'm doing this lifestyle is I feel lethargic and I'm hoping for energy that just isn't there at the moment.
A buddy is telling me that as soon as I hit ketosis, I'm burning fat for fuel. But I was under the impression that I had to get fat-adapted. So if I have no glycogen in my system due to me being keto for a week, and fat-adaptation can take up to a month, what am I burning for fuel?
Also, it seems as if I've read that in the initial stages, exercise can be detrimental (especially when you're tired as I am now). Is this true or am I just being a wimp?
One of the reasons I'm doing this lifestyle is I feel lethargic and I'm hoping for energy that just isn't there at the moment.
John Bender
Footballguy
The energy will come. You'll have more energy than you ever had eating a regular diet. Trust me. Day 8? That's a little long to feel so lethargic, give it 2-3 more and you'll be amazed.
Other things Keto has done for me besides make me feel better, energetic and lose weight
1. my acid reflux is gone - it was a chronic chronic issue for me - acid back up so bad after I ate that I would be constantly clearing my throat
2. clearer skin
I don't know the science as to why, maybe some sort of gluten allergy?
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shader
Footballguy
The Gator
Footballguy
You can get into ketosis without being fat adapted. You're forcing your body to burn fat at first and the longer you stay on it the more natural it becomes for your body. Think of it like lifting weights- you'll be sore the first week, but after that your body gets used to it and you're never as sore as before even though you end up lifting more weight.
culdeus
Footballguy
I've gotten super sloppy lately. My acid reflux (The reason I trended toward keto and then keto-cycling) is back with a vengeance. I considered just going to a dr. for a PPI but #### that.
Picked up two deer at the processor and plan on doing BambiKeto(tm) shortly.
Also, since there are some tuna/chicken salad eaters here. Do you have success making a batch on Sunday and freezing/thawing for late week? Does it taste like bathroom grout at that point or what?
Picked up two deer at the processor and plan on doing BambiKeto(tm) shortly.
Also, since there are some tuna/chicken salad eaters here. Do you have success making a batch on Sunday and freezing/thawing for late week? Does it taste like bathroom grout at that point or what?
John Bender
Footballguy
Bull Dozier
Footballguy
Curious on the idea behind this, since isn't it a really lean meat? Sounds like eating white meat chicken, which are the "empty calories" in a keto diet.
culdeus
Footballguy
I've had luck cycling with resistant starches. When I have #### carbs my whole system breaks down after a couple days
then a few days later :X .
culdeus
Footballguy
i cut in some wild boar where I can, about 15%, and use grass fed beef fat or pork to make up the rest if I don't have enough to make it. Adds a little extra cost to the processing, but I've always done that or the sausage is pretty gritty texture wise.
Zegras11
Footballguy
OK, so I've read some of this thread and a few articles on interment fasting.
Last Monday, I started and went 16 hours. Didn't eat til 4pm.
It's been 12 or 16 hours everyday, except Sat and Sun where I had very light scrambled eggs at 9am.
Lost 13 lbs in first week.
Am I going to die soon? Suggestions?
Last Monday, I started and went 16 hours. Didn't eat til 4pm.
It's been 12 or 16 hours everyday, except Sat and Sun where I had very light scrambled eggs at 9am.
Lost 13 lbs in first week.
Am I going to die soon? Suggestions?
AcerFC
Footballguy
Bull Dozier
Footballguy
That makes more keto sense, but little sense to me. But, I'm biased as I can't stand venison by itself. My FIL was a hunter and once filled out extra freezer in the basement with venison meat sticks, steaks, sausage, etc. I didn't care for any of it, and it all sat there until my first dog was on his last days and ate like a king having venison steaks for every meal.
