This is my third rodeo. When I was 35 (1985) I went from 265 to 185, took 6 months, kept it for a couple years and ballooned into the 300’s. In 2015 I did keto again. I was 330# A1C 9.2with a 50" waist. 5 months later I was 255# and 6.4 A1C with a 42" waste. I continued to be cautious, avoided sugar and limited carbs and 7/1 my A1C was down to 5.8. My waist increased to a tight 44. jumped back on keto, started to lose weight (15# & 42" waist again) and then hit a brick wall. My ketosis blood meter stays between .3 to .7 - I continue to follow the keto lifestyle. In the morning I have several cups of coffee with Splenda and about 3 tbsp of light cream. My 2 or 3 meals ALL consist of Board Head meats & cheese with mayo. All above have nutrition labels that day zero sugar, zero carb. For snack I might have a couple"handfuls" of raw almonds or pecans. Why have I stalled? HELP
Attaining Ketosis
Don’t understand what you’re referring to by ‘7/1’.
That aside. Are you actually measuring how many carbs you’re eating? How many total calories? If not, start. Stay sub-20 grams net carbs per day - always. And lower is better. Also, I’d drop the Splenda, mayo and the nuts. Artificial sweeteners affect many folks adversely, maybe you. The mayo probably contains high PUFAs. The pecans have a poor fatty acid profile (too much PUFA) and the almonds have a mediocre fatty acid profile (30% MUFA which is not bad, not great - but 12% PUFA which is also not bad but not great) and 20% carbs.
If you post your typical menu for a day or two, folks may spot other things that might help.
That means you are in ketosis. But ketosis is no guarantee of weight loss. It still matters how much you eat.
As long as you keep your carbohydrate intake low enough to allow your insulin to drop, you will enter ketosis, and as long as you keep your insulin low, you will remain in ketosis. The actual measured level is not so important.
But lowering insulin is only the prerequisite for allowing fatty acids to leave our fat cells. We also need to be eating enough food to allow the body to relax enough to let go of its reserves. The easiest way to be sure of getting enough is to eat to satisfy our hunger. And the macronutrient we need in order to do that is fat, because it’s the one that has the least effect on insulin secretion. That’s right, we eat fat to lose fat. Funny, huh? But as Dr. Jason Fung likes to say, “When we eat carbohydrate, we burn glucose. To burn fat, we need to eat fat.”