Crisis: I really don't like eating this way

(KetoQ) #42

Margot –

I can sort of understand where you’re coming from. At first I loved eating cheese on keto, now, not so much. And I think cheese may have been holding my weight loss back.

My advice is to tailor keto to your tastes and preferences, without necessarily worrying about macros. But you’re going to have to think about how you incorporate foods like whole grains and fruits if you want the benefit of insulin sensitivity.

Don’t pressure yourself to get it all figured out right away. Eat what feels right, make adjustments as you learn on your journey, and hopefully, you’ll find a way that gives you the best of both worlds.

Good luck.

(Dianne Taylor) #43

I’m a lazy cook. I make a huge amount of curry sauce and freeze it into portions, then I hard boil three eggs and pop them into a portion, heat it through, sometimes i add a handful of cauliflower rice if I’m feeling hungry. This is very satisfying plus gives you good protein from the eggs. On alternate days I eat fish soup, which I again prepare a batch of the base and freeze portions, then I add a piece of fish, or prawns, scallops, calamari, etc., then add lemon juice, fresh coriander and, if I am really hungry, a few snap peas. I know you don’t like fish but I think you eat eggs.

(You've tried everything else; why not try bacon?) #44

There are a number of cultures—Japan in the 1960’s is an example often cited—that ate a lot of vegetables and grains, but the key seems to have been (a) whole grains, not refined ones, and (b) low sugar consumption. Japan in the 1960’s ate about as much sugar as America in the 1860’s, and had about as much diabetes, obesity, and heart disease as America did back in the 1860’s. Now that Japan’s sugar consumption is the same as everyone else’s, the have the same rates of disease as everyone else.

So just avoiding sugars and refined grains ought to go a long way toward metabolic health.

#45

Fair enough, so given that you know the science, obviously see there’s something there but don’t like the food why not do a hybrid meal plan? Do a lowER carb, highER fat diet? My brother does pretty much that, he’s a carb lover that realizes that they suck for us, but doesn’t want to cut them out completely and found a balance. He probably eats 75-150g a day, still lost a ton of weight, still feels great from the lower carb but still also eats more or less the way he used to. Portions are different, if he goes higher carb one day, he’ll back off the next. He hasn’t had any issues from it. You don’t have to go full keto to get the results and benefits of a LCHF diet in most cases.

(Lorraine) #46

FWIW - my tastes have actually changed after 10 months on keto. Things I didn’t like before have become tastier and things I loved before are downright disgusting now. Perhaps there’s hope your tastes will change, as well.

#47

That’s some great advice right there…

(7ffe4032b7ad53595f0c) #48

Dr. Will Cole is coming out with a book called Ketotarian. Might be worth a look. It’s Vegetarian, Vegan, and pescatarian Keto.

#49

I have noticed this with smells. The fast food people bring in for lunch no longer smells good…it grosses me out.

#50

@KetoQ and @Ifod14 Thanks. A hybrid could be an idea, especially given that I.fast every other day. But it’s telling that also Dr Fung adopts a low carb diet in between fasts. What matters to me is to address the hyperinsulinemia, and also of course to lose weight and not take ten years to get to wear normal cloths, but that is a direct consequence of the hyperinsulinemia and insulin resistance.
Something I have been thinking is to do a Kraft test while doing the hybrid and see if the value is low enough, mainly due to the fast.

#51

Yeah I am happy that works for you. If it was me that precooked food would stay untouched in the fridge for a week until I throw it away. I don’t know, old food even if it’s delicious just doesn’t attract me. I have all kind of ways to make it difficult for myself ha ha!

#52

Indeed, I am very grateful. Thanks guys.

#53

Dr Will Cole. Let’s see because if it’s again something like eat eggs and dairy in place of meat well thank you very much there was no need of a book for that.
And there doesn’t appear to be much else to say unfortunately. Now it would be interesting if he came out with some hybrid and gave a precise evaluation of whether the hybrid still reduces hyperinsulinemia.

#54

This morning I realized that there is an additional reason why I don’t enjoy my food. Because I mean I knew from the start what I was getting into and that for a period I would have to eat differently, and I am quite used to do that, having travelled left and right in the globe and visited any kind of place where for a while I would eat what the others were eating.

So I realized that my dissatisfaction is also caused by the massive drop of my appetite. Which is overall something I am happy for, it means things are working, it just makes the feasting not really feel like feasting. Maybe this is how life feels when you’re not hyperinsulinic. Not much serotonin released when you eat. Bummer! Oh well …

#55

Well - since you have a significant amount of body recomp to do (if I read that correctly) it might work great for you to enjoy extended, fatty-broth fasting (no autophagy but a great rest for the digestive system and elevated HGH and enzyme renewal) for 3-5 days instead of ADF, and then delve deeply into the arts of re-feeding then feasting within the parameters needed to keep you on the low carb, paleo-keto cusp.

There are calibrations and evolutions that happen with the palate over months and seasons with keto, and in the interim, what we feel inspired to eat can get very emotional/psychological as we change.

Maybe upping your intake of buttery pan-roasted nuts on everything would be helpful, or exploring nut roast recipes? The variations are endless depending on spicing - and you could do a Thai curry paste flavored kind! :herb: :herb: :herb:

I know for me, fresh roasted and salted pecans or walnuts make most everything better at the table. Lately I’ve been replacing half of my meat/cheese portion with them, as have been inexplicably wanting to lighten up on the animal products.

Also, what about spices? Your gustatory appeal may have to do with your enzyme levels, which take time to change (I’ve expedited that for myself by supplementing with Ginger). I wonder if increasing your savory saute flavor bases would help your keto brainz/endorphins?

In my first couple months of keto I reached my limit of American style easy keto meals - and began to rely more on my previous palate’s preferences of savory ghee sautes (of onion/shredded ginger/green chilli or green onions & ginger or fennel/red chili pepper) - to provoke my “gusto” so I could still eat the protein levels needed to restore my lean mass and empower my metabolism to burn the fat, etc.

Here’s to finding your tasty keto way :coconut: :herb: :avocado: :rainbow:

#56

Thanks. I read about your ginger supplementation but I don’t quite remember, did you just eat it dry in caps or make teas? I would have no problem making teas with it and adding it to food, as I have done it in periods in the past.
I love nuts but aren’t they loaded with carbs?
Spices is a good idea.
The more prolonged fast is something I am getting ready for. I am actually aiming very much at the autophagy, is there any specific reason why you suggest the broth? Other than that it would ease up the fast, that is.

#57

My pleasure! Am taking the Ginger dry in capsules - but you can also do fresh simmered (10 minutes for infusion) Ginger teas as part, or all, of intake (not tea made from dry). The dry in capsule doses is more potent and gets to work big-time as a superfood - plus is easy prep-wise. The teas are less so, but some swear by fresh Ginger tea 2xday for body recomp.

Nuts have carbs, but one very satisfying serving of pecans for me (as part of other food like veg/cheese/meat etc) is only a half cup or less - so, only 7-10 grams, which is easy to work with, within IF eating window and doing well keeping carbs anywhere under 100grams total. If you’re keeping to 40-50 total, it takes some attention, but is still doable. In fact, there’s a thread on the forum here about a nuts-only keto n=1 !

I suggested the broth for tastiness & collagen only - but you’re ahead of that, and that’s great! Kudos for aiming at autophagy, and indeed, that happens with only water (or, water & salt perhaps). I know Dr. Fung says that you get the max benefits of autophagy after 3 days, that 5 is not necessary. And… EFs beyond 3 days can serve other purposes like quickened body recomp for the obese and spiritual/emotional cleansing. When dealing w/ a scary diagnosis, or wanting to prevent a scary diagnosis, it seems autophagy water fasting at least once a year is quite a boost to the well-formulated ketogenic healing.

I really have been enjoying Romanian keto researcher Cristi Vlad’s book
Periodic Fasting: Repair your DNA, Grow Younger, and Learn to Appreciate your Food where he explores lots of things, including the cellular benefits of yearly water fasts. And in his other book Ketone Power, he writes about his love for barbequed Thai coconut :wink:

#58

I will look for that author.
About the nuts I decided to stay under 20 g so if eat nuts I won’t be able to eat vegetables. A couple of times I cheated with a fruit so I could actually cheat with nuts as well, occasionally
I am gradually bringing myself towards recurrent 3 days fasts, I would also like to do recurrent 7 days fast and tap into the growth hormone.
Where can I find material on ginger? I only know the Ayurvedic use of it to support agni and, because I am prevalently Pitta dosha and have even too much fire, I had discontinued it.

(7ffe4032b7ad53595f0c) #59

One more thing is this: I have been eating some version of Keto for 3yrs-ish and it is CONSTANTLY evolving. Reinventing it until I loved it and want it to work. You may just have to google Keto recipes of what you used to like. There is no set Keto. My Keto is not your Keto is not everyone’s Keto. It’s just carbs low, protein moderate, fat high. There is an INSANE array of options within that. You might be in a food rut and need to go adventuring.

#60

I started down the path to keto with David Ludwig’d “Always Hungry?” (I know…who thought of that name?) plan and found many of the same weight loss and anti-inflammatory benefits on it as I see with keto. It actually controlled my appetite so well that I came to keto through researching IF because I was just no longer hungry using this plan. I think this more moderate approach to insulin control can work well for some people and there are guidelines there for the foods that you prefer to eat. (I was overweight but without other signs of IR such as diabetes or PCOS.)

#61

That’s true. I tend to identify keto with what in my family we call “cowboy food”. I can see from the sparkling eyes of my husband and my son that they’re planning a cowboy food session. Barbecue ! Bonfire! I’d be typically the one bringing her own bowl of boring food. My son has a French stomach as big as walnut so he will eat two bites and a marshmallow to then conclude chewing is boring and find solace in the telephone. My husband imperturbable will slowly eat it all up with gusto and soon look around for support for a session of pancakes, because famously he has no bottom