Low carb eating actually works

(Jane) #21

It still doesn’t work for everyone - listening to your body - in some people their signals are broken, even eating a clean diet with no processed foods.

(Chuck) #22

The ones I have seen say this over and over are the ones that don’t try. Why do i say that because it was me for decades before I got desperate enough to open my mind to what I really had to do. It doesn’t happen over night it happens because you are desperately needing change and you start making those changes.
You have to want to change and you have to become desperately for change. It starts when you realize that doing the same things over and over isn’t ever going to work. It starts happening when you really search your soul and thing back at what started your evelance of disaster. That is when I realized that eating factory created food, fast food, drinking soft drinks even diet soft drinks was my problem. Then I search my mind about what the drug companies and doctors pushing drugs were doing to me.

(Bob M) #23

Supposedly, allulose increases GLP-1, as does inulin. Been testing both with mixed results. Initially, 2 tsp of allulose (+ 1-2 tsp of inulin after a while) seemed to go a great job at making me less hungry. The effect now, after a few weeks of using this 4 days a week, has basically gone away. Still stronger on the third day than on the first, but not nearly what it once was.

This one for instance:

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(Jane) #24

You are projecting your own experience onto others and to assume they “didn’t try” or “aren’t deperate enough” is unfair. You are blaming them and that is not very supportive - we are all different.

I am happy for you that it works that way for you because so much simplier than trying to figure out what and how much you should eat.

I will add that us women folk have the additional challenge of menopause to deal with - an extra monkey wrench in the works, so to speak.

(Chuck) #25

Well as we men lose our Testosterone and while it isn’t the same it is the same. We lose muscle and muscle tone. And we gain fat and get the belly. My wife made the same comments you are making until she started trying what I was doing. No she can’t walk the speed that I do but she walks with me on at least 2 days a week. Yes I slow down and make those my rest days. She has her weight controlled. Like me her weight isn’t where the charts say ls she should be but she is healthier than she was she has gotten off a number of the medications she was on. I still say it can be done but it more than likely want be perfect but perfection is a pipe dream.

(Chuck) #26

What is low carbs? For some they say 20 carbs a day! For me low carbs is 125 carbs a day, you see there was a time I was eating an average of almost 300 carbs a day. A low carbs or any diet is what actually works for the individual. For me the diet that works is the diet I was raised up on, real farm fresh food, farm fresh milk, butter, beef, chicken, pork, eggs vegetables, fruit, and even honey for sweeteners. I was 21 and in boot camp before I was introduced to processed food, and what it did to me was make me fat and sick. But I got use to it and addicted to it. It took me almost 45 years to come to the realization that factory convenient foods and prescription drugs are what has screwed the people of this world over. And it was all for the love of money.
If you want to feel better even as a senior person go back to eating real farm fresh or as close to farm fresh food as possible. And I have heard all of the excuses and I just have to shake my head at so many that have been brainwashed by our media advertisements, that claim that the easy no work way is the best. I say BS

#27

This research was funded by a sponsored research agreement awarded to Brigham Young University by Anderson Advanced Ingredients, grant number R0602714

They make Allulose.

I read most of the study. I did think it was interesting. My takeaway was that for rats eating a “Western” diet as opposed to rat chow, allulose may help. For rats eating a standard rat diet that supposedly keeps them fit, allulose did not seem to have as much effect. I personally think they should have added a control without a sweetner but my sense is that the SD with Stevia is effectively a control.

Extrapolating/guessing in my non expert opinion, and keeping in mind humans are not rats, my takeaway is that for humans eating SAD, adding allulose may have some benefit. For those of us eating low carb, or even whole unprocessed foods without added sugar, I am not as certain. It will be interesting to see what develops

(Priya Dogra) #28

I really admired everyone’s suggestions; all are very helpful.
When you adopt the ketogenic lifestyle, you will feel like a new person. You will be able to run with your dog, climb mountains with your teenage kids, and go paragliding in Goa; you will feel like a winner all the way.

Like I have always said before, when you decide to get fit and lose weight, let the motivation be you. If you stick out the first three months of the diet, I can bet you will be hooked for life.
You can follow these 8 low-carb Indian breakfast delights, thanks.

(Jane) #29

I found I make a lot more Indian food on keto than before because it is so easy to make low carb if you leave out the naan bread or make your low carb version.

I even bought a spice grinder to make my own garam masala spice - so much better than the jars from the stores!

(Doug) #30

THIS. :sunglasses:

I haven’t bothered to do it with all that many things, but it can be a whole different world.

Plus, from time to time I’ll find a jar from 2002 or 1997 or something…:smirk:

(Bob M) #31

There’s a low carb version of Naan?

It’s too bad there’s no good substitute for rice. I’d like rice periodically, but all the fake ones aren’t great.

(Alec) #32

Cauliflower rice? I wouldn’t touch it, but technically low carb?

(Bob M) #33

I haven’t tried that too often. In fact, I forgot about it. But it’s a good idea. And I think I can get them locally.

I just need a recipe where they would go well. I have an Indian butter chicken recipe that has extra sauce.

I did not like these:

Hmm…I ordered those in 2018. I must not have liked them much. :wink:

(Alec) #34

Me too. In general I don’t eat chicken (except in a travel emergency), but I do have a great butter chicken recipe that I have once every 3-4 weeks:

  1. Ground spices (I am into simple, so I buy mine)
  2. Lots of butter
  3. Lots of double cream
  4. Diced chicken leg (again I buy it diced from the supermarket)

Takes about 10 minutes to cook, 10 minutes to eat, move on. Yum yum.

(KM) #35

I use a brand of konjac noodles called Skinny Pasta. Absolutely no fishy smell, but if you don’t like the rubberband-y texture of shiritaki you’re out of luck.

It’s funny, my old brand of konjac “rice” was little pearls that would always get up my nose somehow. Skinny Pasta “rice” is clearly just their angel hair, seemingly randomly cut with scissors, the pieces range from a millimeter to a centimeter long. Looks ridiculous but stays out of my sinuses. :laughing:

(Bob M) #36

@Alecmcq That is a nice recipe.

This is the one I use, which is similar, but uses a lot more plants (onion, ginger, chile, etc.) . There’s 1 tablespoon of sugar, but i just use allulose. This takes 16-20 minutes to bake the chicken, and the sauce takes longer. Though you can make the sauce up four days ahead.

Edit: forgot to include the link:

@kib1 Interesting. I’d not heard of that one. The store locator has a few places I could buy it locally. I’ll have to see if I can find it.

#37

It’s NOTHING like rice. It’s like using seitan to substitute meat… Both have the same main macronutrient but they taste extremely different. They may work for some but they can’t substitute the other thing at all.

Bread is way easier than rice for me. Rice is impossible to substitute (I just eat rice sometimes, big deal. it’s not like I want a lot. I only have it because we always have rice at home and it’s hard to resist when I know I can handle a bit), bread is tricky but I can make it way lower-carb… Or just use something else as the bread ROLE is easy to get from carnivore food in my case.

I never substitute heavy carbs with light vegs as they can’t work, the energy density is way lower and even with carbs, it feels. And I don’t like to eat most vegs anymore. When I loved cauliflower “rice”, I needed at least 40g net carbs for one portion, still not for my keto…
I just… Forget about rice in general, it’s almost tasteless, not that hard to live without it, I did that for long. t’s just fun sometimes. And yes, it’s harder to resist when I have Indian food but amounts matter. I probably eat curry with 1/20th of the normal rice amount even when I eat it with rice.

I call konjac things “illusion”. It’s like eating NOTHING. A more or less firm, tangible nothing but nothing nonetheless! I use it in pudding, calling it illusion pudding though it’s not fair considering how much cream and yolk I put into it :upside_down_face: So it works for pudding. I have tons of different things to substitute starches very well…
It’s possible that konjac “rice” works for many if it soaks up some very spicy Indian stuff… Never tried it, honestly as I am very, very sure it isn’t a good idea for me (I can buy meat with that money, for one…)

Maybe I should try more Indian recipes. I almost never eat Indian, I am not even into it except anything with Tandoori Masala (and I can’t make it, must buy the awesome spice mix, it’s fine, just hard to find a package bigger than 30g and that is nothing except on chicken legs) and the best curries (it depends on the meat a lot. we used to make vegetarian curry but that’s in my veggie lover vegetarian past).

Nowadays, meat and some vegs work for me when it’s Indian food. With lots of extra meat in my portion… And maybe 10g rice (raw weight. it’s a lot!).

(Jane) #38

The trick to making cauliflower rice taste good (it won’t taste like rice but I still like it) is to get all the water out after you cook it.

I use the frozen riced cauliflower and microwave it. I use a small collander and line with a couple of paper towels. Dump the cooked cauliflower on top of the paper towels and add another paper towel. Use a bowl slightly smaller than the collander and set on top of the second layer of paper towels and set the collander in a sink.

Press hard until no more liquid is expressed.

Melt butter in a skillet, add diced onion and garlic and saute. Add the cauliflower and mix well. Pour in some heavy cream, sprinkle with grated Parmesean and stir to combine. Serve immediately.

(KM) #39

I’ve actually found that using fresh cauliflower and not cooking it to death makes a relatively pleasant base that isn’t so watery as the frozen stuff. I just dice it fine and nuke it a bit.

#40

I always used fresh cauliflower and just fried it (no way I would bother so much with something that isn’t even substantial food)… But maybe it’s a different dish then… Whatever, I LOVED fried cauliflower (frying to brownness, obviously but it never tried to replace rice, it was fried veg) but it was way too carby for keto… And then carni came and lost interest in the veg. Maybe one day I will try again. I have very pleasant memories. The dish strongly tasted cauliflower, obviously but I liked the taste back then.
If cooked/fried vegs can be a replacement for rice, I probably would try to find something mild, cauliflower has a very unique strong flavor.