Does your culture make it difficult to give up your favorite foods?

(traci simpson) #45

DRESSING!

(traci simpson) #46

and I used one that I found on Pinterest but it’s pretty much the same thing.

#47

I hear you, I am also Italian and grew up with my mom’s famous pizza lasagna pie with loads of carbs and homemade fresh ricotta. There is no explaining that I simply don’t partake anymore…but, with the tomato allergy I developed a couple years ago I have a more-valid-to-family excuse lol.

(Jennifer) #48

:raised_hands:t2::raised_hands:t2::raised_hands:t2:

(Bacon is a many-splendoured thing) #49

I have to say, in my case, “trigger” is absolutely the right word, and it is not an imaginary effect. I have some experience with addiction in other contexts, and it is clear that sugar and other carbohydrates are an addictive substance for me. Furthermore, since diabetes runs in both sides of my family (both type II and Alzheimer’s disease), it is well worth it to me to avoid the advanced glycation end-products from elevated serum glucose, as well as the inflammatory and fat-storing effects of elevated serum insulin.

I also know of no mechanism by which the body sends glucose into the muscles to be metabolized, as a priority over sending it to the adipose tissues to be stored as fat. As far as I know, insulin stimulates both processes, and it is a matter of chance whether a given glucose molecule will reach muscle or adipose first.

(Bunny) #50

I wonder if it can really be avoided completely? Similar to Lectins, they cannot be avoided only minimized?

[1] Animal-derived foods that are high in fat and protein are generally AGE-rich and are prone to further AGE formation during cooking.[3] However, only low molecular weight AGEs are absorbed through diet, and vegetarians have been found to have higher concentrations of overall AGEs compared to non-vegetarians.[4] Therefore it is unclear whether dietary AGEs contribute to disease and aging, or whether only endogenous AGEs (those produced in the body) matter.[5] This does not free diet from potentially negatively influencing AGE, but implicates dietary AGE may be less important than other aspects of diet that lead to elevated blood sugar levels and formation of AGEs.[4][5] …More

[2] image Fig. 1. Formation of advanced glycation end products in vivo. Endogenous formation of advanced glycation end products has been described by three different paths in vivo : the non-enzymatic Maillard reaction, the Polyol-Pathway and lipid peroxidation. During all three reactions, formation of AGEs occurs over formation of reactive carbonyl compounds, such as glyoxal, methylglyoxal and 3-desoxyglucoson. If detoxification is impaired, they are able to react further until the formation of irreversible AGEs …More

[3] Advanced glycoxidation and lipoxidation end products (AGEs and ALEs): an overview of their mechanisms of formation: Advanced lipoxidation end products (ALEs) and advanced glycation end products (AGEs)

Here is one possible mechanism I’m aware of? (Note: “healthy person” in the image below?)

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[1] “…Insulin combined with low energy status will promote the uptake of glucose in skeletal muscle over adipose tissue and will promote the oxidation of glucose rather than its incorporation into fat. …” …More

[2] ”…Carbs are wired to get soaked up by the pancreas when blood sugar rises above the normal fasting level once the liver has taken its share to replete hepatic glycogen, whereas fats are wired to go primarily to the heart and muscle when those organs need energy and to go primarily to adipose tissue otherwise. The combination of circulatory routes and the relative expression of glucose transporters and lipoprotein lipase by different tissues likely directs fat to the pancreatic beta-cell as a source of ATP only during extreme hyperglycemia or when it exceeds adipose storage capacity due to obesity, insulin resistance, or very high-fat meals. …” …More

[3] “…Since the first metabolic priority for ingested carbohydrate is glycogen replenishment, I can, in this setting, consume probably somewhere between 60 and 120 gm of carbohydrate following this ride and stay in ketosis. Why? Because those carbohydrates are prioritized to replenish my glycogen stores AND I am highly insulin sensitive. Note the AND in this last sentence. (The especially astute reader will realize some of this glycogen debt will be replenished by protein and glycerol, the latter of which is liberated by lipolysis – see post on fat flux for a primer). Clearly I didn’t consume this amount of carbohydrate on my daughter’s birthday, so why was I out of ketosis the next day? Because my glycogen debt was not high. Of course, I knew this and didn’t really care. But, if I know my wife wants to go out for sushi one night, and I know she’s going to make me eat a California roll, I can “rig it” such that I show up to dinner with a glycogen debt appropriate enough to enjoy them without significantly interfering with my liver’s BHB production. …” …More

(Ketoviking) #51

But seriously!:roll_eyes: My mother is the same way except passively. She just gently keeps pushing the mac n cheese or mashed potatoes towards my corner of the table. She gets that I’m doing KETO but thinks holidays especially I should do as the Romans.

#52

Stuffing/dressing - I’ve seen keto versions that I want to try

Jello salad (with pineapple, cranberries, etc. made with cherry jello) - no known substitute that could come close

Pumpkin pie - have seen some amazing looking substitutes - some look better than the original!

Mashed potatoes - I’ve seen some promising cauliflower substitutes

(traci simpson) #53

Let me know if you like the bread. I’ve been looking for a nice bread. I made Keto Bread the other day with coconut flour an egg and some baking powder and butter. It wasn’t bad but the nut flours are so dense. I wish I knew how to add more…??? to make it fluffier.

(traci simpson) #54

Have you tried these:


INGREDIANTS:

Liquid Egg Whites, Organic Coconut Flour, Water, Blanched Almond Flour, Organic Psyllium Husk Powder, Organic Apple Cider Vinegar, Avocado Oil, Starch-Free Baking Powder, Himalayan Salt, Yeast.

I was comparing ingredients with the THINSLIMFOODS
:

ThinSlimFoods_LoveTheTaste_Bread_Honey_ZeroCarb_Nutritionals
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(Edith) #55

I’m in Northern Virginia. I’m another neighbor. :grinning:

(Paul H) #56

I would like more recent reviews on the Fox hill products… they sound good… Haven’t gotten my bread yet. but, will post when I do… If making your own try whipping the egg up more to add some air/fluffyness…lol…that’s not a word but you understand…lol whipping up the liquids should add more air pockets.

(Running from stupidity) #57

Yeah, but it’s not killing her like you eating bread is killing you.

(Jane) #58

Moms have the guilt trip down pat.

I try to refrain based on personal experience

(traci simpson) #59

Hey awesome! we should have a Northern VA MEAT up~ Coffee-up.

(Bacon is a many-splendoured thing) #60

Your family always knows how to push your buttons, because they installed them!

(Edith) #61

I would love that!

#62

Growing up, any kind of diet was difficult. Mom’s family…entirely British. Read: Scones, Cakes, Puddings.
Dad’s family…German and French. Potato Bread, pastries galore, confections, Spaetzle, noodles, yeah…that list is a mile long.
Dad believed that “Bread is the staff of life”. He took that line literally, rather than in the biblical context. Gran did too. I learned to make that potato bread before I was 12. It was that one food that I swear got me hooked on bread and carbs. Delicious stuff, for sure.
So, yeah…growing up, I did feel the pressure of eating these foods when at family gatherings. However, both my parents and my only sibling have all passed away. My brother was morbidly obese, and could not break up with alcohol and carbs. He was 52. This was my wake-up call. While I had been on Atkins and done well with it, I fell off the wagon. After he died this past August, leaving behind his wife and young children- and his “little sissy” - I determined that I was not going down that road. So, I cleaned up my eating.
My response to the “When in Rome” pressure tactics? The Roman empire declined, folks. They got fat from eating too many carbs, and died. So there. Revisionist history at its finest. :grin:

Since Keto, I have discovered this amazing stuff called Fathead Dough. Base is shredded mozzarella cheese and bit of cream cheese. Adding in egg, coconut or fine almond flour, salt, herbs or sweetener…you have the base for things like regular tasting bread, garlic breadsticks, cinnamon rolls, etc. It can be made into a loaf, or single rolls/buns. Sliced, toasted, buttered, made into sandwiches…I do not - in the slightest- feel bread-deprived.

I may look into the pasta replacement, but for now, I am very happy with the bread options I’ve found- since that is my Kryptonite.

(Full Metal KETO AF) #63

Khara don’t let this happen to you. I would suggest sending the carbs leftovers home with the relatives just keeping enough to satisfy the husband and kids if need be. Make your keto desert and side dishes ahead of time so they just need a quick reheat. A green bean casserole or a good cheesy cauliflower dish would reheat well in the microwave or 12 minutes in the oven if you pull them from the refrigerator early to warm up to room temperature. Make a keto cheese cake or berry cobbler. Don’t try to convince carb eaters to eat your way and don’t talk about your food being keto, they will enjoy it without knowing. :cowboy_hat_face:

(Full Metal KETO AF) #64

You’re still new to keto and my money is on you experiencing this less as time passes eating a Ketogenic Diet. In fact you may find the sugary treats unpalatable except for a few bites later on. You will also be able to have occasional holidays with a carb heavy day with way less of a reaction than you get early on from many people’s experience. I know that I can do a carb heavy meal occasionally without kicking me out of ketosis very long and no lasting weight change, (maybe the next day or two up a pound or two which goes away quickly eating keto again).

I agree with @atomicspacebunny that there’s not a solid reason for not enjoying family gathering meals with your traditional food for a day. Our bodies are resilient and will bounce back from a single indulgence rapidly after being keto for a while and fat adapted. :cowboy_hat_face: