I'm losing weight again after a 1.5 year stall

(Bacon enough and time) #96

Is salsa keto? HAHAHA! (I just slay me, sometimes!)

(Jay Patten) #97


(Karen) #98

:blush:It was fun though, although because I’m old some of the steps were way too fast. I love dancing if there was exercise I’d do it would be dancing.

(Hyperbole- best thing in the universe!) #99

Public spaces in China, like parks and parking lots, are full of old ladies dancing in formation at night to loud music. Sometimes young people even call the police on them if they are close to apartments. It is quite loud.

(Jane) #100

I joined in a group that was dancing and my colleague videoed it on his phone and sent it to me. I told him it better not end up on social media!!! LOL

And they had a decibel meter nearby with a large display. It was in a public park away from residences.

(Hyperbole- best thing in the universe!) #101

I’ve never seen that but it is brilliant! I’ve thought of downloading a decibel meter app to use in my classroom.

I think Shanghai and Beijing metro areas have really cracked down on senior delinquency :joy:


One of my favourite photographs of my mother is of her dancing in a park in China :smiley:

(Bunny) #103

I found this on another thread about dairy and cheese, this is really interesting; Mark Sisson posted this on January 11, 2011?

Dairy and Its Effect on Insulin Secretion (and What It Means for Your Waistline)

“…I think it’s more accurate to say that acute insulin spikes are different from chronically elevated insulin levels, especially when it comes to appetite regulation and metabolic derangement. Consider this study, whose authors gave either whey protein isolate or whey protein hydrolysate to subjects 30 minutes before a pizza meal. Subjects given whey protein isolate, but not whey protein hydrolysate, reduced post meal blood glucose and insulin levels, and ate less pizza. The whey still released insulin, but it didn’t linger for very long and it led to improved post meal numbers. It wasn’t chronically elevated. The subjects weren’t hungrier, contrary to what you might expect from someone who’d just experienced a jump in insulin. …”

No more cheese, sigh
Protein consumption. Keto vs Zero Carb
Cheese free week starting Monday
(Splotchy) #104

As a cheesaholic I feel everyone’s pain. I’ve started to plateau and it’s occurred to me that scarfing chunks of raw cheese as a chaser with most meals could be a culprit. Think is, I only like eggs, or fish, if I eat them with cheese. I’m going to try a ‘cheese allowed only as part of a recipe’ rule for Lent!

Am very tempted to get a CGM to find out more - while I think it’s fair to say as a species we do not need sugar or glycaemic carbs, as individuals we are more finely and variably tuned as to what individual tweaks are best for us.

Really hope @Carl is kind enough to keep us posted. There seem to be a fair number of T2D who get spectacular wt loss and biomarkers on keto - but then it all halts despite their KCKO. So kudos to Carl hanging in there and trying out new things and sharing the outcome.

(Splotchy) #105

PS I wanna hear @Richard share the science on plateaus and cheese!

(Full Metal KETO AF) #106

My advice is to start eating some fatty fish at least, better yet eat some meat. You might be surprised at how it makes you feel. I had a roommate that was vegetarian for over 15 years until he became hypoglycemic and his naturopath doctor told him to eat some meat. After 1 hamburger he changed his ways. He described it almost like an intoxicating rush because it made him feel instantly better.

Also EVO is good but you should have more variety of saturated fats like coconut oil, butter and other animal fats. I think EVO as a main might not be an ideal fat profile.

I’m not criticizing your choice to be vegetarian, I just think this is really worth your consideration. :cowboy_hat_face:

(Splotchy) #107

Interesting article here on individual variability in glycaemic response. Backs up @Carl’s n=1 approach on cheese:

(Fernando Matos) #108

On which episode of 2 Keto Dudes did you discuss this? Thank you.

(carl) #109

It was one of the last three. Can’t remember which. Basically, I went carnivore-ish on Tuesday. I can’t say it’s carnivore because I’m having trace amounts of garlic and truffles (in truffle salt). I also have 2 glasses of red dry wine with my one meat-only dish. I am indeed losing weight again with this approach. I feel better. My BG is always below 100 and I feel like I can sustain it. I’m mixing up my meats between beef, pork and lamb. Today I’m actually making a chicken breast with crispy skin, which I will be cooking live with our $50 patrons on April 14 (Cook along with Carl). It’s a basic dish that anyone can make, but it’s so good. Of course, I’m elevating it to my standards. :slight_smile:

Anyway, long story short: I feel great. Numbers are better. Not hungry at night. No noshing (was my downfall with cheese). I can do this for a long period of time.

Keep Calm and Keto On.

(Wendy) #110

I first read this as platters of cheese. :grin:

(A ham loving ham! - VA6KD) #111

Something’s been really bothering me about the cheese thing and I’ve been mulling it over for weeks now - no closer to understanding it however…

I keep on going back to why is it that cheese is causing a high blood glucose reading? Cheese is fat and protein mostly and the protein surely can’t be turning into glucose in sufficient quantity (unless you’re eating pounds at a sitting) or with sufficient speed to spike blood sugar. Is something confounding the glucometer? Does a high reading really equate to something bad - meaning, can I infer that since blood sugar is high, therefore insulin must be high too? - or is it high because insulin is low and the body sees no need to do anything drastic about it at that moment since there’s nothing inherently bad about that level at that time? Why does consuming a low or near zero carb food cause a high blood sugar reading? Where is the glucose coming from? Is the glucose coming from the cheese or is it coming from a process that was kicked off by the cheese? - and in the case of the latter, if the glucose is coming from a body store somewhere, not the cheese consumption, then that should be a good thing (in terms of weight loss).

So many questions! Arrrgghhh!

(outlawpirate) #112

Get a copy of Dr. Will Cole’s book Ketotarian for information on how to make Keto work for you as a vegetarian.

He also offers a free plant based food guide on his website if you sign up for email.

(holistciRN) #114

why would your macros change as you lose weight? Your LBM would not change and that is what the whole formula is based on.


It’s a common thing, we usually need less energy when we lose fat so theoretically we should eat less and less when we slim down. Well, it’s obviously not always like that at all… But when I kept eating about 2000 kcal and lost fat, eventually I stopped losing any and still had a lot to use. Ketosis helped absolutely nothing, I had to eat less to continue to lose. My body is simple like that. Even my slightly more activity couldn’t help for some reason. Huge activity could but I didn’t do that.
Our protein macro shouldn’t change, you are right… Or more like it should be in the right range. Some people need their fat:protein ratio fixed so if they eat significantly more or less calories, they should eat more or less protein. I am more flexible than that but when I eat much more, my protein intake is higher as well, it’s very logical and pretty much unavoidable for me.

I disagree with that formula, I need a way bigger multiplier for protein, more than 1 even for sedentary. It’s individual for multiple reasons. (Hey, even our carb intake is somewhat individual, it’s just not a big range on keto, normally… My body prefers extreme low carbs but actually it matters more where my carbs are from. Other people functions better with more carbs and they may be in ketosis with pretty much from my viewpoint.)

(Bacon enough and time) #116

You might need less protein, for example. People develop extra muscle to help them carry around all the extra fat, so some muscle loss as the fat weight declines is a healthy type of muscle loss (loss from not eating enough protein would be an example of the unhealthy type).

In any case, I can’t help feeling that calculating macros as a percentage of calories is a habit left over from the days, over a century ago, when all that scientists could measure was calories. Nowadays, we know about the effects of different types of foods on our hormones, and that hormonal response from the body seems to be far more important than the absolute number of calories we eat, especially since we now know that the metabolism adjusts to match. As Amber O’Hearn writes, “We need a caloric deficit in order to shed excess fat, but we don’t need to restrict calories in order to achieve such a deficit.” Myself, I prefer to let my body manage things, rather than to try to outwit it.