Day 6 and I’ve been starving every day

(Cathy) #21

I am not sure why people feel it necessary to track in the way you describe. It seems to me that if you are having problems with weight loss or any number of other things then the ‘diet’ should be pretty simple and as you stated.

  1. count all carbs and keep them below 30g per day
  2. enjoy all the other foods you can eat - eggs, bacon, chicken with the skin, lamb, beef, seafood etc. Eat those things until you feel satisfied.
  3. Add a couple of cups of full sodium broth per day to avoid the loss of electrolytes

Skip the obsessive tracking of macros. Not necessary for most people especially in the beginning. Your job is to learn where carbs are lurking and eliminate them or greatly reduce them.

(Rachel) #22

Gorgeous!

(Rachel) #23

I can do that! What a relief. A stumbling block I have is a loathing for meat fat. I am meticulous about trimming off all fat and I never in my life have knowingly eaten chicken skin. Ick.

(Cranford Coulter) #24

I started in February. I have found it to be the easiest food adjustment I have ever made. I do not count calories. I eyeball protein. I keep net carbs well under 20 per day. I have stabilized my blood pressure and lowered it to the point of eliminating one BP med. I am tapering down one of my migraine prevention meds and then intend to taper off another med. I have lost 12 pounds, put on muscle, lost inches. I would have lost more if I could just get out of the habit of having regular meals. I am never hungry.
I do this mostly on food bank food.
To sum up, Keto is pretty simple: less than 20g carbs/ day, not loads of protein, tasty fat till your full but not stuffed.
Keep Calm & Keto On.

(Cathy) #25

Roasted chicken skin is the best!!! A fatty steak, salmon with the skin on, egg yolks, creamy sauces … all are an important part of a keto diet. Enjoy!!!

(Marianne) #26

Carl, once again, you nailed it. That is a great menu, easy, too.

(Marianne) #27

I also eat similar to Carl. Eggs, meat, salad/veggie. No hunger, no cravings, totally satisfied, not that difficult or time consuming to make, especially if you cook some things ahead and have on hand (chicken thighs, etc.).

You might also try a big, fat, juicy cheeseburger (80%), with a little blue cheese dressing on top, and broccoli with salt and butter. That is one of my faves. So succulent.

One cut of meat my husband and I have discovered is flank steak - wonderful steak with nice fat ratio. I never knew. It may be slightly less expensive than the premium cuts.

Oh, P.S. when I first started (not that long ago), I loved “keto coffee” (bulletproof coffee). That’s all I needed for breakfast and it completely satisfied me for lunch. If not, have an egg and some bacon with it. It sounds gross on paper, but if you actually make it, you may find it completely delicious like I did.

(Marianne) #28

Sorry, I saw this after I posted. Jumped the gun and responded to you before I had finished reading the entire thread. Love cheeseburgers.

This food is so satisfying and completely delicious. So many times after I finish a meal I think, “I can’t believe I can have this!”

(You've tried everything else; why not try bacon?) #29

Believe me, I feel your pain! I couldn’t do keto, if it required math.

(Jay Patten) #30

Thanks!

Keto forced me to learn how to cook, lol.

#31

I have a bit of an aversion to squishy fat in meat, I think one solution if you like bacon is getting the all fat pieces or pork jowls, if you cook in a skillet it will get golden/dark brown and crispy (no squishy parts) and it’s loaded with flavor and melts in your mouth - but it’s dry melting not blubbery lol…my daughter freaks out if there is anything blubbery on her steaks so I have gotten creative :yum:

(Khara) #32

@raerain I too don’t like big obnoxious bites of fat. Back in my brainwashed days I also meticulously trimmed all fat, usually off of boneless skinless chicken breasts. :woman_facepalming:
With keto, I don’t eat the big thick fat around the edge of the steak. We do intentionally buy nice cuts of fatty meats. For me, that marbled fat throughout the steak, or fatty percentages of ground beef are enough. I don’t force myself to eat the pure fat along the edge.

(Linda) #33

Then I guess you don’t want the recipe for Aunt Tilly’s Chicken Skin Keto Cake.

(Sorry for the bad joke…:face_vomiting:)

(Marianne) #34

That was funny! :laughing:

#35

I had trouble with the eat to satiety part at first because I never really knew what satiety was until I felt it for the first time in forever. My old way of eating plus the food I was given as I was growing up always made me want more so I thought satiety was the same as being stuffed. I don’t think you have to drink extra whipping cream or drink oil for it to happen, just eat more real food. I found the lower the carbs I have a day (10-15 is my new average after stopping my vegetarianism) I often can’t even finish my plate of food. I get to a point when another bite just doesn’t sound good and then I’m not hungry again for 5-7 hours. I eat twice a day mainly. Probably about 1800 calories, and I’m not stalling yet, although I want to lose more than you.
Just try adding more actual food, eat 2 chicken thighs instead of one, eat 4 eggs instead of 1-2. Put bacon on your salad (I hadn’t had bacon in 23 years yet I’ve had it every day since I started eating it a week or two ago). If your experiencing hunger, eat more food :slight_smile:

(Rachel) #36

I loathe blubber. I don’t like chicken thighs because of the dark meat and fat. I trim every bit of fat from everything. Do love crispy bacon, though.

(Rachel) #37

Shudder

(Rachel) #38

I experienced the satiety last night. I was two bites away from finishing a burger ( without the bun of course), and the thoughts of eating the last two bites turned me off.

(Jeramy Koval) #39

Lean meats shouldn’t be a concern. Trim all the fat if you need to. Just make sure you get the fat somewhere else though. That could be a homemade sauce or topping. In fact it may even be better for you if you are keeping a food log. Much easier to track quantity and quality when you are adding it yourself.

#40

I can’t do chewy pieces of fat either, haven’t really taken to red meat yet because of it. Although I’m trying out a pot roast for dinner tonight, fingers crossed!
I totally disagree with you on dark meat though, it’s the clearly the best part of the chicken :stuck_out_tongue_closed_eyes:. I have fallen in love with boneless skinless thighs (still can’t do skin, and I do avoid that one blubbery glob of fat on the thigh)