Not impressed

#21

I don’t really want to drink alcohol or get back into that way at all. I tried some wine and had a terrible headache almost immediately afterwards. I may drink occasionally later on though.

#22

I can do the low carb easily and the high fat easily. I think sometimes I don’t get the protein right as some say you can’t eat too low protein and not too high protein. I love meat and especially roast and I pile it on and I would say about 6oz of meat and fat goes on my plate. for lunch I make a salad with lettuce, toms, cucumber, avocado (1/4) spinach sometimes cheese (about 1oz) and meat or fish with salt and pepper and olive oil. Dinner is meat or fish and veg or salad . I always cook the veg in butter and put butter on top. I love fried mushrooms and that’s something else I’ve read not to eat too much of. I have coffee with cream and sometimes a bullet proof coffee. If I eat nuts I find it hard to stop with macadamias they are expensive though. I’m very good with eating salad and vegies as I love them.
Alcohol is no longer a thing with me I stopped drinking it when I started keto in February, although I have had some, nowhere near as much as I used to drink and I now find it doesn’t make me feel very good afterwards. I’m aiming to cut it out altogether. I have read a lot recently about what happens and how your liver processes alcohol and why you get that buzz - basically because your liver is trying to get rid of the poison.
So, after everyone’s good advice I am going to stick to keto. I do enjoy this way of eating but it almost seems too good to be true that we can have butter on our veg, olive oil on our salad and cream in our coffee and still be eating healthy!
I really appreciate all of your replies to my post you have all inspired me to keep going with keto.
I must try the pork rind breading - looking forward to that.

Thanks all.

(Scott Telfer) #23

Stick with it :slight_smile: glad to hear someone else who is honest about alcohol intake. Lots of great advice above and took the words out my mouth. Take care

(I came for the weight loss and stayed for my sanity... ) #24

I am 5’4 and my ‘goal weight’ is somewhere between 72 and 75 kg. I do not really go by that too much because my lean muscle mass increased from 51 to 55 in a year without exaggerating on the exercise. So I rather set my goal to a rough bodyfat percentage.
I don’t know what my lean muscle will be in a year so I really try to get myself as healthy, energetic and active as possible to be able to live my life the way I’d like to… :blush:
The scale can not reflect that :wink:

(fb932016af3aea571345) #25

So, judging by what most of you are saying is take no notice of the scales . It all makes sense really as my weight has gone down then up and now down again and only by small amounts. Thanks it’s really good to hear how others are doing.

(Karl) #26

Just be careful not to overcook. The pork rinds don’t turn brown the way ordinary breading does when deep fried.

(Lee) #27

My sister started keto after seeing my success and did not lose a pound for over 6 weeks. She was incredibly frustrated but stuck with it, and all of a sudden the weight started going down and she has lost 27 pounds in about 2.5 months (she doesn’t need to lose more than 30 pounds total). She had some gut issues when she started and an insane diet coke addiction (more than 3 liters a day). I am a firm believer that our bodies need to heal before we see real weight loss.

(Kristin Oman) #28

My weight, aside from the initial water weight, did not start to come off until I became fat adapted about a month into it. So it may just be a waiting game. I read that, depending on health, fat adaptation can take up to 3 months. Have you also tried incorporating intermittent fasting? I feel like keeping my eating window at 8 hours or less is very helpful. And in my last plateau, I did a 3 day fat fast and my body pushed right through that plateau! Good luck on your journey!

(Shelley) #29

I LOVE what you said about Keto HEALS first. It’s so true - especially in my case. I always say it took a long time for my body to get into the condition it was in, I need to have patience for it to come back again. Fat loss is the cherry on top!

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #30

Yeah, not really as much as you think.

Because resveratrol isn’t an essential nutrient, no required amount exists. Animal studies suggest as much as 500 mg daily may be necessary to provide any health benefits. Red wine contains at most 12.59 mg resveratrol per liter, so to get 500 mg daily, you’d need to drink almost 40 liters of wine daily. A 40 mg daily dose of resveratrol may also have some benefits, showed a study published in the “Journal of Clinical Endocrinology and Metabolism” in June 2010. Even if a 40 mg daily dose is sufficient, you’d still need to drink a little over 3 liters of wine daily to get that much resveratrol.

Red wine is many things. A legit health food it is not, unless Diageo, SAB-Miller-Coors, and ImBev AB have a finger on the scale.

#31

Well, jury’s out of what is legit when you have western industrialism defining it. There are lots of anecdotal reports of steady body recomposition with red wine in conditions that aren’t studied by western science (such as LCHF/keto, mixed with IF), etc.

The argument that small/subtle doses of things are actually very powerful when synched properly with other conditions, may apply here (but of course, the concept of homeopathy has been forcibly dismissed by global pharma, despite a solid history in the UK and europe).

The rejuvenation of SRIT1 is pretty compelling to me - and I think there are obv many things that modern science has yet to figure out about it, being late to the game of rejuvenation and vial longevity (as opposed to artificially preserved prematurely aging “longevity”). There’s been 2500 years of wine as digestive therapy in western european culture, yet postmodern materialism must prove it all out and make money off it (such as, oh, bottles of isolated resveratrol capsules, which have nothing to do with the synergy of wine nutrient delivery).

For anyone intrigued about more on the topic, highly recommend Romanian keto scholar Cristi Vlad’s compilation on these topics, including his own self-experimentation on the topic in relation to ancient Christian orthodox wine traditions, and a study of Luigi Cornaro, the Italian centenarian whose lifestyle included both fasting and wine :wink: In the book Periodic Fasting: Repair your DNA, Grow Younger, and Learn to Appreciate your Food with a Forward by Dr. Richard D. Feinman, professor of biochemistry and medical researcher at State University of New York Health Science Center at Brooklyn, who studies LCHF nutrition and metabolism. Also, the LCHF/keto physicians Dr. Mary Dan Eades and Michael Eades in various books and papers (going way back to their opus Protein Power) have affirmed that modest amounts of red wine can be quite complimentary in certain LCHF/keto lifestyles.

The steroid-driven drug abusing Lance Armstrong’s “live strong” website has some pretty patchy/superficial/one-dimensional reporting imho, I’ve gotten to the point of ignoring that site fullscale.

Regardless - wine has been quite keto complementary for me and my informed choices when eating French/Italian/Mediterranean and ketoing with the lazy keto ‘Live a Little’ approach - so, happy to agree to disagree. Keto is not one-size-fits-all - and we’ve got the otherwise healthy foodie ketoers here as well as the highly restricted metabolically deranged here. We’ve also got folks who are exclusively south/north Asian in cuisine, and use primarily chili and black pepper and other spices to assist digestion & rejuvenation and naturally find wine not complimetary, etc.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #32

I can find you linked studies on effective dosing of Resveratrol. You do your n=1.

I am deeply familiar with the recommendations of Drs. Mike and Mary Dan Eades.

I have no doubt that some wine consumption is generally good for you in good health, but if you think you’re getting a clinically useful dose of resveratrol from your glass of cab, who’s zooming who?

#33

I spoke to the power of subtle things, not clinically useful per se. :wink:

Being that modern western clinical high tech medicine is very new, specialized to the point of being atomistic as opposed to inter-disciplinary (and thus rife with iatrogenia and industrialize profit incentives) and that western european doctors only started to wash their hands in the mid-late 1850s - I maintain healthy skepticism in my self-experimentation quest and study.

Re “clinically useful” doses of resveratrol I really dgaf to some degree, when it has to do with something bigger than resveratrol itself. Maybe its interactions, maybe its subtleties, who knows. There’s more to wine than resveratrol! Am intrigued in the various elements of wine’s long history as a digestive medicine and I figure the interactions of red wine and the relatively healthy body can be vast. There are various dimensions and factors than labs or clinics attend to - and I’m more interested in the red wine’s place in historical healing traditions as a digestive, solvent, and carrier. Herbal wines go way back, etc. Could be that red wine’s release of the hormone gastrin, which in turns stimulates the release of enzymes in the stomach, is its main medicinal power which in turn enhances everything else in ways as yet to be measured.

For the scholars out there, many robust and fascinating citations in the article “Wine As Therapy” incorporating previous work of the molecular biologist and independent Stig Erlander who questioned everything he’d been taught. In that article is a little reference to an investigation conducted in Rosseta, Pennsylvania, of obese Italian men who made and drank their homemade wine, found them virtually free of cardiovascular disorders, for example.

Here’s to health and self-healing!

#34

Makes sense. Becoming fully fat-adapted should be the primary priority (and can take up to a year or more in some folks)! I can only drink organic wine… have always gotten headaches from what I guess is the combo of pesticides plus high sulfites in many modern red wines.

During my first 6 months of keto until I felt fully fat-adapted, I drank only a half glass of red wine max, sporadically with cheesy cuisine, for digestive help. To this day, I only drink it in relation to southern european cuisine and totally ignore it and have no palate desire for it with north/south asian cuisine and Latin American cuisine. And since supplementing with Ginger capsules for cortisol reduction & insulin reduction, body recomposition has sped up externally, which also means internally. :slight_smile: