Chocolate addiction

(Consensus is Politics) #21

Somebody finally gets my humor.
[takes note of date and time]

(Kat Lewis) #22

LoL !! Youre funny.

(Consensus is Politics) #23

Yes. I did it before a few years ago when I first found Keto. Back around 2013 or 14. Within about one month I lost 30 pounds. I was about 225 pounds then. Dropped to 195 and gained 5 back pretty quick. I gave up on it because I wasnā€™t motivated. No pressing issues .

Now, I have some pressing issues being diagnosed as diabetetic. I want to keep my feet and vision.

I weighed 245 pounds when I was diagnosed. 6 weeks later still about the same, it goes up and down everyday by a pound or two. Then I started Keto. Two weeks later I was 205 pounds. It seems to have stabilized there. So Iā€™ll begin fasting to try to break through that barrier. Itā€™s been very easy thus far.

(Consensus is Politics) #24

Itā€™s important to note, the problem with losing weight is usually because of insulin. If you have insulin working, itā€™s blocking fat. And continues to block the fat from burning for a few hours after the insulin is gone. The standard diet has us eating 3 times a day or more and thatā€™s keeping our bodies in that insulin window, of ainā€™t no way fat is gonna burn. So just eat one big meal, over a couple hour period. And nothing else.

And on that note, Iā€™m about to fall asleep at the keyboard. So Iā€™m going to bed. Thanks for laughing, made my day.

Just rememberā€¦ Keep calm andā€¦ weā€™ll, you know the rest.

(Kat Lewis) #25

True enough.

(Kat Lewis) #26

Good night Friend.

(Melanie Armistead) #27

Brought to mind something I heard Dr Jason Fung sayā€¦ you can burn off the glucose, but you canā€™t burn off the insulin

(Consensus is Politics) #28

Yes. I know. But being insulin resistant I need to burn off that excess BG as soon as I see itā€™s there, hoping it stops more insulin production.

Thatā€™s something I havenā€™t read yet. The finer points of insulin. If my blood glucose is at 150, will the insulin continue to build up until BG level is back to nominal? Or is the amount of insulin secreted over time based on the amount in the system when insulin was first released? Ok, now that I say it that second one sounds rather silly. So my first thought of getting rid of as much BG as I can as fast as I can will help stop insulin production.

(Vicki Stroud) #29

I made my own fatbombs, half a bar of Lindt 90% Chocolate, butter, Avocado oil, a third jar of Justinā€™s peanut butter (just peanuts and salt), more butte, more avocado oil, hemp hearts, more butter, more avocado oil, it made a couple dozen decent sized, I get enough of a chocolate hit, but, need to keep in the freezer or they lose their shape fairly fast due to the high fat content. No sweetener the Lindt bar was enough and happily one of their factories is nearby, so, you can buy it pretty cheap right there, I buy anything from 90-100%, and also Taza 95% wicked Dark is really good, also made not too far away in Massachusetts. I am insulin resistant, so, I keep anything sweet to the minimum adding as much fat as I can, I am not big on artificial sweeteners, even sugar alcohols, I am very sensitive to the off taste for some reason. I find if you sit and savor it you appreciate the true chocolate of a darker even 99-100% chocolate, something you may not have appreciated when it was covered so heavily in sugar. Also try cocoa nibs, they taste great and have a nice crunch to them.

(RhƩal Cyr) #30

Hi Kat, Iā€™m addicted to chocolate too. But fortunately it hasnā€™t been a big problem for me this holiday season. In past years I would sit down and eat the big Toblerone by myself and still want more after Iā€™m finished or ate a full box of chocolates in one day. My chocolate trigger is usually stress. So now I know when Iā€™m stressed to stay away from the chocolate because if I donā€™t itā€™s like a domino effect one piece of chocolate leads to another and another etc. I read that dark chocolate is actually good for our health but try as I may I canā€™t get use the bitter taste. Whatā€™s the use of eating it if Iā€™m not enjoying it right. After all we sacrifice we need some enjoyment in our lives even if itā€™s a little Chocolate now and then. I made Keto bombs with homemade peanut butter, cocoa butter and Cold pressed organic coconut oil. The recipe called for Stevia but I omitted that and they came out fine, so when I do have some Chocolate cravings I eat one of these. Good luck with your Keto and donā€™t let anything or anyone try to derail your new healthy lifestyle.

#31

I can completely understand the grains. Sort of understand the nuts but how did you discover the last one?

(Karen Parrott) #32

Trader Joeā€™s had change the formulation of their canned coconut milk. I was being interviewed by a podcast are who had a quit binge eating podcast. I told him I felt like I was getting a lot of binge urges But that I had not gotten to the root cause. After the podcast I checked all the new products I had bought that weekend sure enough there was both guar and xanthan gum inside the coconut milk.

I went online to check what google had to say and sure enough people were saying that Trader Joeā€™s has change the formulation. There mustā€™ve been a lot of complaints because they eventually took it out again. It was clearly listed on the label, and the label had changed but I failed to check.

In food addiction groups, they urge all participants to check doublecheck and triple check ingredients. I am a quality auditor in real life, so if I see a label change I am mediately check the ingredients. I even drank some tea at Christmas that had a teeny bit of barley in it as a base and I thought I was going to eat my arm off.

It took a lot of time to figure out what my trigger foods were. Happily I can have some very very dark chocolate and be OK. I know chocolate is a trigger food for Many , so I feel fortunate.

(Melanie Armistead) #33

I donā€™t think it works like that. The glucose needs to move from your blood to your cells to be used for energy, so the insulin is needed to move it into the cells before it can be burnt. I donā€™t know enough about it to be sure, but I think youā€™ll need the same amount of insulin regardless of whether you exercise or not - but maybe using/burning it quicker might mean that the insulin spike has a shorter duration and you can get back to fat burning sooner?

Itā€™s not something Iā€™ve heard discussed on podcasts or read about (and I listen to/read a lot!)
Hoping someone else can weigh in! Could be a good question for a new thread?

(Consensus is Politics) #34

You are correct. And since Iā€™m IR I want to get rid of it as fast as I can.

As you stated you pay attention to this subject. So do I. What I havenā€™t heard yet is the technical aspects. Does insulin react to a rise in glucose, or the amount of glucose? For instance, if my BG increased by 30%, is just enough insulin released to handle that amount? Or, as I suspect, as long as BG is higher than a certain value, will insulin tap stay on until the BG is back to nominal? I suspect the later. And doing something to help burn off the excess BG should help reduce the amount of time that insulin is present. Especially being IR, which probably means the BG staying high for longer periods of time, therefore insulin also being ramped up over time.

(Jessica) #35

Sometimes we crave chocolate because we are low in magnesium. Given the double hit of being a woman and a keto-er, are you getting enough magnesium?

#36

Iā€™ve never had a choc addiction. Mine was always caramel and fudge. I cure it by using CafĆ© Al Fresco caramel syrup. It has no bitter, o cooling aftertaste. Put it in Chai seed pudding, and coffee.

(Bev Anne Moynham) #37

To satisfy my chocolate cravings I eat Bakerā€™s unsweetened chocolate ā€“ 100% chocolate with no sweeteners at all. It took some getting used to but it still has the creamy texture and chocolate taste. I gave up all sweeteners last July (2017).

#38

I love chocolate too, especially hot chocolate in the wintertime. When I was thinking about doing this I realized that giving up chocolate was going to be the hardest part for me as well. However, being a research nerd I learned some things about making my own chocolate and finding recipes that fit into the keto macros. I love baking and experimenting in the kitchen too so after trial and error I have come up with some superb ā€œketoā€ recipes that really satisfy. They also donā€™t spike my blood sugar so it is much easier to not overindulge. My latest discovery is a really good keto hot chocolate. I tried different variations over the course of a couple of months to get it right and I discovered (for me) the key was to use unsweetened cashew milk plus a bit of heavy cream, raw cacao powder, erythritol/stevia blend for sweetener, and a tad bit of pink Himalayan salt. Throw this in the blender after heating or use an immersion blender and it is superb! There really are some excellent recipes out there and it would have been very difficult for me to get through Thanksgiving and Christmas and not feel deprived without some good keto treats!