Vintage Ladies Keto Klub

(Joan) #381

Question…I’ve noticed my BG is high in the am, morning phenomenon? That would kick me out of ketosis, right? Last evening ketones stick reading was moderate, this morning nothing… and BG reading was at 100

(Beth) #382

I’m 5’3" and 130. Doing keto for a variety of reasons: 1) I have been a sugar addict all my life (until now). I consider it a minor miracle I’m not pre-diabetic. 2) trying to set an example for my husband who is at least pre-diabetic, has horrible neuropathy and I’d like him to see this WOE isn’t that difficult 3) I believe in the long term health benefits of keeping low carb 4) now that I’ve done it a while, I love the way I feel! Losing a little bit of weight would be a bonus, but it’s not really what’s driving me. As a result, I don’t track anything (well, I weigh myself each morning). I have learned that I do need to start the day with breakfast but as long as I do that I just keep my eating in check the rest of the day – usually three meals, but sometimes just two. For what it’s worth, I have no thyroid. Had to have it removed a couple of years after decades of living with Hashimoto’s.

I heard a great podcast with Cate Shanahan on Primal Living or whatever it is – Sisson’s podcast. It was a two parter, and she explained that bacon could be bad if the pigs are grain fed – she made it sound like that’s the equivalent of eating vegetable oils. It made me rethink how often I eat bacon (since I don’t necessarily know the pig who gave me my bacon). But the biggest thing I got from it was what she calls “the fourth macro” and that is time between meals. It’s very beneficial to put a lot of time in between meals so the insulin is not constantly spiking. So, that’s what I’m working on lately (I am a boredom grazer).

I’ve had many NSV – the best is that I’m no longer exhausted every afternoon. I sleep pretty well, though I’d like that to be better, too. I wake up refreshed, always. And, no more sugar demon – I don’t have much in the way of cravings – all under control now. That is huge for me.

(Jo) #383

Hi Joan,
I test my blood glucose, and for the first 4 months or so I would sometimes get a high morning reading. I don’t test my ketones, so I can’t comment on that, but you may be experiencing the Dawn Phenomenon, which is out body’s way of getting ready for the day by releasing sugar from the liver.
Here is an article by Jason Fung that goes into detail.
https://idmprogram.com/dawn-phenomenon-t2d-8/

My understanding is that ketosis is going to ebb and flow and so I wouldn’t worry about dropping out of ketosis, because you will eventually come back in. As your body heals and gets rid of the sugar that it has stashed in your liver, other organs and muscles you’ll probably find that this evens out.
I hopes this helps.

Btw are you testing your ketones with blood test strips or with urine dip strips?

(Karen) #384

@Joan1

Carbs in egg. 0.6
Carbs in cocoa 2 net
Vinegar, baking soda, sweetener, oil 0 carbs
So 2.6 total

Or egg 0.6
Almond flour 1 net
Oil, vinegar, baking soda 0 carbs
So 1.6

#385

SNACKS!

Of course I don’t snack on fast days, but on non fast days I’m down to cubes of cheese. I can’t buy pork rinds any more because I end up eating the whole bag because they are so good.

#386

But, you can eat a whole bag of pork rinds and it will not mess up your insulin, nor put 5 lb of ‘potato chips’ on your behind! (That’s what potato chips used to do to me…)

Favorite snacks, only used now in times of extreme need (which appears to be stress related for me)-
I cook bacon on the weekends, 2 lbs. lasts me a week (other family eats it as well).

Slather mayo or guac on a strip of bacon (cold or zapped in microwave).
Bacon and Cream Cheese. o.m.g.
Bacon fat, 1 cup chicken stock, 2Tbsp butter, salt and pepper in a mug. warm it up.
Fried Cheese - put butter in a small non-stick skillet, get the skillet pretty warm, put in slices of muenster; or co-jack or your favorite cheese. Keep an eye on it, don’t need to flip it, slide it onto a plate - crunchy bottom and gooey top, great with pork rinds.
5 min. no bake cheesecake - 1 8oz. pkg. cream cheese, 1 stick butter, 1/4 -1/2 cup sour cream, 1 - 2 Tbsp vanilla (or your favorite), Erythriol or the sweetner that works for you, optional. Cheese and butter - room temperature. Whip this all together, put in small containers or just store in the fridge. If you are eating any carbs, some mashed up strawberries or blueberries whipped into this is also good. This was my “stress overload” answer to a pint of Haagen---- (you know what). You can make this coffee flavored, chocolate, etc.

(Kate Ayres) #387

Hi, I’m 53 years old and have been low carbing and then keto for just over two years. After losing 70lbs in 12 months I plateaued - for 13 months! I used a keto calculator and mostly hit my macros but still no change. I tweaked my macros, going up and down with fat and protein but again no change. I just consoled myself with the fact that I wasn’t putting weight back on (which is a major victory for me) and that my body was going through a healing process - possibly the first time in my life I’ve actually managed to practise acceptance! FYI, having better skin, no joint pain, no migraines and losing all my skin tags goes a long way to making acceptance easier!

Over the last two weeks my fat loss has started again, bringing me a total of 80lbs lost, meaning I am over half way to my healthy goal weight. The difference to my diet was I started logging with Chronometer, which gives you easy access to your intake of minerals and vitamins. In the process of trying to improve my nutrient intake my calorie intake has risen from 1400 to 2000 a day. So either better nutrition or increased calories have helped to make a difference - either way, it’s a win-win situation :smile:

(Karen) #388

@blissfulbaba. Don’t see the IF, EF this forum touts in you note. Have you tried? It’s not too bad and might be the kick your body needs.

K

(Pat S) #389

good article

(Joan) #390

Thanks for the article Jo, it does help It took me so long to get into ketosis I didn’t want anything to mess that up. I am not a morning person so it makes sense that my body is doing everything it can to get me moving :-):grin:

(Melissa Marie) #391

Are you buying your bone broth or making it? It is about 5$ a box here so I thought of just using gelatin and regular beef broth. It would be quite expensive to buy and use continually. I already have a grass fed beef and butter bill that’s rather high :money_mouth_face:

(Karen) #392

Yes, @Eclecticenigma here most people make it on the forum. I just buy it so far. Lazy, pretty much. $5 bag of cookies vs $5 box bone broth. Meh. I used to buy many things more expensive (in the long run) for my health.

Let me know how yours turns out. :blush:

K

(Arlene) #393

I never have a shortage of bone broth. I buy the cheapest cuts of meat with bones and simmer them all day while I’m doing other things. We eat the very tender meat for dinner and I refrigerate the broth in glass quart jars. Once the broth is cooled, there is often a good layer of rendered meat fat on the top, which I use for cooking. Even the cheapest old stewing hen makes up into excellent chicken broth and tender meat for any number of meals. For me, bone broth is a natural bi-product of buying cheap meats and being a lazy cook. You can use a crock pot, or just a heavy pan on the lowest heat setting for all day cooking. Start it, forget about it, come home and your dinner is ready when you get there!

(Melissa Marie) #394

@farmgirl I have made it before from roasts. I don’t buy a lot of them anymore though. I prefer to eat rib eye so I could easily buy a rib roast and use those bones. Initially I wasn’t hungry but now I am feeling hungry like clock work :frowning_face: I thought it might help me get through the day or get to the point where I can IF like I had been so easily when I started. How long does it keep in a jar in the fridge?

(Nola) #395

Owning my agree to this post… Once I really sat down and analyzed the cost of the processed and/or carby junk I used to keep in my pantry against the cost of premium meats, interesting cheeses, flavored salts, organic veggies and premium oils, it’s cheaper to be eating as I do now. Plus the flavors I enjoy now are fantastic and my body is nourished in a most excellent way. I’ll never go back to any other foods. The cost is worth every penny to me. Buy the best bone broth you can.

(Amy Bachmann) #396

Hi,
Lunch
2 cups of coffee with heavy cream and coconut oil
4 ounces of Homemade Ham salad
1 slice of provolone cheese
Dinner
5 ounces of roast chicken
5 t. garlic butter
1.5 cups lettuce salad with 1oz. cheddar cheese

(Amy Bachmann) #397

I love chicken bone broth. I simmer mine on the stove for 24 hours. Boy did I get lucky today at Walmart, I found a pound of chicken feet for a dollar. Next batch of broth will be nice and thick.

(Jo) #398

I just watched this video on getting started with fasting. Its around a 1/2 hour long and very accessible.

Dr. Cayrn Zinn, Fat and Fasting
Low Carb Down Under

(Karen) #399

Welcome, and your day sounds YUM!!

K

(Karen) #400

Thanks for sharing. I’m such a novice at fasting!!

K