Let me get this straight-If I drink heavy cream and eat butter I’ll be skinny?

(Casey Crisler) #21

Indeed it does sound too good to be true. Let me throw this at you. In May I weighed 255.6 pounds, 11.3 a1c, diabetic, bad cholesterol, blah blah blah. My readings last month: a1c 4.8, cholesterol normal range, diabetes reversed. Today my weight is 208-ish and I officially ran my first 5k after a 36 hour fast.
Am I skinny? No, not yet. Maybe someday I will be, who knows. The beauty of this diet is you won’t feel the need to eat a lot.
It’s good you’re here because you can get a wealth of info to help in your journey. Also, listen to The 2ketodudes podcast if you aren’t already doing so.

(Blue Polka) #22

Ok so I shouldn’t eat apples and oranges and carrots. I should eat vegetables and meats and lots and lots of fat. Correct?

#23

Basics are: meat, fish, eggs and above-ground vegetables plus nuts and dairy if you tolerate them and if you make sure to keep an eye on the carb content (you want to stay under 20 grams net/day).

Can you check out the info page for newbies? I can’t link to it from my phone but I think it’s probably going to give you all the info you need for now, and then you can use this thread to follow up with any other questions.

(Casey Crisler) #24

You should avoid those fruits. A few berries are fine. Notice I said a few. Like in 6 at a time maybe. Depends a lot on your macros.
Leafy green vegetables are a must. Root vegs, nope. Check the carb count for the food you eat. Net carbs is usually the number you want although some would argue that. Carbs minus fiber equals net carbs.
You should eat meat. But keep tabs on your protein intake and how it fits into your macros. And look out for hidden carbs.
Like I mentioned earlier, at some point you won’t want to eat a lot of food. Maybe a small piece of steak and a salad will do you in.

#25

Don’t be silly, you’ll never lose weight like that… drop the celery!

(Blue Polka) #26

Lol

#27

I do a lot of “dump” soups and meal preps, which are usually a bit heavy on the (fibrous) carbs, so I end up with 30 or 40 net carbs in a day. I can tolerate that level well enough. On an average day, I probably have equal amounts of grams of fat and protein, but I try to keep fats lower.

I have an “everything” omelet every morning and usually corned beef and pepper jack cheese roll-ups as a late night snack. Otherwise, the proteins vary between beef, pork, chicken, fish, and seafood. I do use more cheese than I should. Had shrimp yesterday and will again on tomorrow.

I live in a retirement community where breakfast plus one other meal is provided daily. They make me the omelet every morning. It’s one of the few breakfast options I can have, because other choices are bagels, toast, danish, sweet rolls, pancakes, muffins, juice, oatmeal, yogurt, dry cereal, chipped beef, sausage and gravy. I usually avoid the bacon and sausage for breakfast because they add too many calories. For my other main meal of the day, I take home what I can of what they serve – no breads, potatoes, rice, pasta, gravies, sauces, peas, corn, etc. – and use it as raw ingredients. Often as that “dump” soup. For example, yesterday’s French Dip sandwich just used the roast beef and cheese in a curry soup I made with cream cheese and stock from my last chicken thigh meal prep.

(Brian) #28

It’s a hard concept for some people to wrap their minds around. I eat all the food I want. But what I eat is not endless. It’s actually less food than I ate when I was eating high carb.

When I say I eat all the butter I want, people automatically assume I eat a lot of butter. I really don’t eat that much. But I eat all I want. Kind of the same thing with cheese, I eat all I want, which doesn’t happen to be as much as a friend of mine who’s non-keto and typically eats more cheese than I do.

I do use a good bit of heavy whipping cream, sometimes as much as a cup or so a day between my morning and evening coffee and the occasional treat that requires it. And that’s all I want. I don’t want to guzzle it down or drink shots of it. I have all I want.

I do occasionally eat a really large meal. It’s a non-issue especially because the meals following that will generally be quite scant or even skipped, not because I’m punishing myself, not at all, more likely, I’m just not that hungry. As a carb burner, I would typically fill my dinner plate 2 or 3 times and still have room for dessert. As a fat burner (keto diet), one good dinner plate is often perfectly satisfying and I have no desire to go past that, and to be honest, won’t feel the best if I do.

So I do kinda understand when someone just can’t figure out how we can eat all the fat we want and still lose weight. As someone said above, it’s not the same thing as stuffing large quantities of lard down the gullet until we’ve turned ourselves into miserably stuffed pigs. No one here advocates that. After being keto for over a year, I am quite satisfied with not nearly as much fat as what people would like to think I consume… but “I eat all I want.” :slight_smile:

#29

I don’t eat fat for the sake of eating fat. But I will add fat when it makes the food taste better. Mostly butter and cheese and fattier cuts of meat. For example, chicken thighs instead of breasts. Sauteed veggies.

Personally, I find the concept of “fat bombs” funny. I have no need to eat more fat. I have plenty of fat stored up, ready to be used as fuel. Now, if I were at my goal weight and very active, I might feel differently about them.

Under keto, fat is the fuel instead of carbohydrates. Ideally, you’d only eat them if you need them. If you’re hungry. Protein and fats are very satiating. For me, refined carbs just make me want to eat more food.

The list of veggies I have in my meal prep recipe are the ones I use most often: “…canned, fresh or frozen low carb veggies – mushrooms, cauliflower (florets or riced), cabbage (“steaks” or shredded), broccoli, green beans, bell peppers, sugar snap peas, asparagus, quartered radishes, celery, artichokes, onions, Brussels sprouts, tomatoes, …”

I’ve even used carrots.

#30

Hey. Red radishes are one of the lowest carb veggies.

(Casey Crisler) #31

I’m just going by what the experts say. Besides, I’d rather eat the dirt they’re planted in than the radishes. Yuck. Everyone has a veg they hate and radishes are mine. Jicama, oth, I love.

#32

Sorry. The “above ground” or “root” veggies grouping is a pet peeve of mine. Most people consider peas and corn to be “above ground” veggies, but I would never recommend them as a regular part of a keto WOE.

(Running from stupidity) #33

This. And before anyone says “That’s just semantics,” of course it’s semantics. What words mean is a fairly important idea when talking using words.

Also, the whole “LCHF” thing can be quite misleading. In reality, for most people, it’s actually VERY Low Carb (given we’ve seen recent studies where “LC” is 35 percent or so), and the “High Fat” bit INCLUDES the fat you’re carrying around with you, i.e. it’s fat you’ve already manufactured Therefore, given you can burn that as a percentage of your fat for the day, you don’t need to eat more for the sake of it.

(Candy Lind) #34

THIS. I learned on a high-carb regimen to overeat. Now I’m UN-learning it, and after 18 months keto I still struggle sometimes. It’s hard not to snack/graze when you’ve done it for 60 years!

The GREAT things about keto for me are:

  1. I’m no longer hungry all the time. FAT in my diet is what keeps me from being hungry.

  2. I can control what goes in my pie-hole. Gone are the days when I was trying to eat 1200 calories a day, and I STILL couldn’t resist picking up that 500-calorie hunk of chocolate fudge cake as I went through the grocery store bakery. I COUNTED the damn thing, but it didn’t fill me up and it certainly didn’t make me healthy! Same for all the other sugar- & grain-based addictions - pasta, bread, etc. When I eat them now, I eat non-grain-based alternatives, and those not too often.

PREACH IT!

As you get farther into this, you’ll find that everything we THOUGHT we knew about cholesterol is HOGWASH. Read the “Show Me the Science” subforum and visit [http://cholesterolcode.com] to find out how LCHF eaters and savvy doctors are revolutionizing the way we look at cholesterol. Our great-great grandparents ate this way without thinking much about it, and they weren’t obese and diabetic or dropping like flies from heart attacks. Low-carb/keto/paleo folks are just the ones who’ve figured out we need to get back to that.

(Candy Lind) #35

Roasted in bacon grease until well-done, they are unrecognizable as those nasty little salad crunchies! Great replacement for potatoes in a stew.

(Running from stupidity) #36

Radishes, IMHO, need plenty of salt. Then they’re awesome. Without it, nope.

(Casey Crisler) #37

That might work. I suppose I could force myself to like them. I did that with mangos, papayas, and grapefruit, pre-keto of course. I’m prepping myself to like beef liver next.

(Candy Lind) #38

:rofl: Some people cut it into tiny “pills” & freeze it so they can eat it raw (to get more benefits). :exploding_head:

(Casey Crisler) #39

Agreed. That’s why I specifically said green leafy vegs and not above ground. But afaik, there aren’t a lot of root vegs that are keto friendly. I think the majority of people know what is meant by the term root veg. It’s just an easier way than listing each and every one.

(Casey Crisler) #40

Im going to try mixing it with ground beef first. It’s just a matter of having the guts to do it