HCG with EFGT meals

[fozzie99]

I think it's just my cycle even when I eat "alot" in a day I'm always running at a deficit so given time I'll lose if carbs are kept low.
The frozen cauli. is about half the price of fresh and I can't tell any diff. My carbs haven't changed signifigantly I'm letting my protein come up in anticipation of my next round of HCG during which I'm going to cut fat to aroung 55-60% and increase protein.
I also take exception to the formulae for determining lean body mass and needed protein. Both of which effect the proper ratios we use.














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[fozzie99]

Day 57 W 335.4 2122 cals 71% 24% 5% FPC. Day 6 Armour .

[rede4nw]

When you say running at a deficit are you referring to caloric intake or your calories burned from daily activity or something else? I have been taking the hCG with the higher fat; I thought that was the point? I need to read that book! I did forget my dose last night, mine is sublingual but I lost all from my cheat on Sunday and 1 extra pound. Like you, I want to OWN it, but want to let a day or two go by to make sure it is really gone. I would like to release down to 169 by the near end of October so it is just 6 pounds more. I need to get to the pool and do some water aerobics--I really enjoy it but it is just getting past my front door and going by myself.... My husband would accompany me, but our schedules are so different the pool closes about the time he arrives home.)

Originally Posted by fozzie99

I think it's just my cycle even when I eat "alot" in a day I'm always running at a deficit so given time I'll lose if carbs are kept low.
The frozen cauli. is about half the price of fresh and I can't tell any diff. My carbs haven't changed signifigantly I'm letting my protein come up in anticipation of my next round of HCG during which I'm going to cut fat to aroung 55-60% and increase protein.
I also take exception to the formulae for determining lean body mass and needed protein. Both of which effect the proper ratios we use.














i

[rede4nw]

One great thing about the hCG is the reshaping. Have you noticed that also? I weigh more than I did when I last wore the clothes I am in now, but because my belly is so diminished I look thinner than at the lighter weight! When I tell people I want to lose at least 35 pounds more they think I am crazy! I think they just can't tell how much I weigh. I barely went from obese to overweight, so I definitely want to get back into the 140s and see from there.

[fozzie99]

I'm in between rounds now and wanted to see just what I could do with just EFGT alone.
When I'm on HCG even with reduced fat percentage I'll still be eating a lot more fat then protocol allows. I think If I keep the fat to a little smaller % and let my protein come up to where it should be (about 120-150g) my loses will be better and easier to stick with.
When I say I'm running at a deficit I mean I'm eating less than I'm supposed to be burninig according to the formulas and ******.
Finding a buddy to do something with can really help maybe post on a bulletin board to find someone to got to the pool with you.

[rede4nw]

I thought protein on hCG was 100 grams twice a day? That would be way too much for the ratios on EFGT I think, but like you said, the fat is off the charts for hCG so you would have to find your balance. How much will you reduce your fat %?? So far the higher fat, and lower protein seems to be agreeing with me. It may be the beginning days diet honeymoon period. I hope not, as I have always liked the p3 phase and so I already know a lot of foods that comply with the higher fat/low carb lifestyle.
I make a very low carb chocolate cake with black soybeans (canned organic) that is to die for with no beany taste.
I love the noodles with a little cream cheese alfredo style HWC and a tiny bit of parm even forgot butter and it was still delish!

[paulabob]

Originally Posted by rede4nw

I thought protein on hCG was 100 grams twice a day? That would be way too much for the ratios on EFGT I think, but like you said, the fat is off the charts for hCG so you would have to find your balance. How much will you reduce your fat %?? So far the higher fat, and lower protein seems to be agreeing with me. It may be the beginning days diet honeymoon period. I hope not, as I have always liked the p3 phase and so I already know a lot of foods that comply with the higher fat/low carb lifestyle.
I make a very low carb chocolate cake with black soybeans (canned organic) that is to die for with no beany taste.
I love the noodles with a little cream cheese alfredo style HWC and a tiny bit of parm even forgot butter and it was still delish!

The hcg numbers are referring to raw weight of the meat rather than grams of calculated protein. For example, my lunch had 3 ounces of tilapia - and that contained 17 grams of protein. Normally I eat almost twice that though, today was a fluke.

BTW your food sounds DELISH!

[fozzie99]

I changed the protein because I know protein over body requirements is converted to carbs and I wanted to lower carbs as far as possible. Fat went up cause energy has to come from somewhere and I wanted to see how much it affected HCG protocol. Next round fat will go down and I'll let protein rise again.

[fozzie99]

My Pickling Lime DID NOT COME TODAY I am so bummed!!!!!

[rede4nw]

Thank you, Paula! You see, this is precisely where I went wrong in understanding the EFGT protocol. After reading this simple explanation, I feel like Duh! but I am so grateful for the kind, non-judgmental answer! I guess I have been on hCG a little too long...

[rede4nw]

Pickle juice it is then?

[fozzie99]

No, Pickling lime is calcium hydroxide completly different substance,key to producing noodles.

Day 58 W 338.6 1552 cals 64% 29% 7% FPC. Probably water weight gain......ate alot of salted nuts yesterday still not happy.

[Cruzcrzy]

yummy, salted nuts...I have very little self control with nuts!! I either have to just get a single serving packet or I cave.

Almost two weeks with JUDDD and am maintaining very nicely, even down a smudge. I am well below my LDW. Still walking, and in the middle of my fitness class. We worked with free weights this week, and I hope to incoporate some into my routine. Next week we are working with bands, and I am looking forward to that too. I wish I had more to add, but, not very exciting here, .

Have a nice weekend!

[rede4nw]

Sorry Fozzie, I was kidding...shoulda put the smiley...I was listening when you mentioned the diff in the Pickling Lime and citric acid etc.. Just a silly take on the youtube guy's recipe...Hope it comes soon.

[fozzie99]

I haven't watched the youtube video. I wasn't upset about what you said I just thought you hadn't seen the calcium hydroxide post. I sometime miss or forget whole statments made here (mind like a steel trap ALL RUSTY) USPS site says today. I really want to try this out.

[rede4nw]

Yeah, I know the calcium hydroxide is what everyone says makes the glu noodles have the fishy smell, even though at times my glu powder has the same smell so I am suspicious that one brings out the other. lol It would be great if it firms the stuff to extrude. Great excuse to buy another gadget and I am the gadget queen especially for my massage clients, have ultra sound, cold laser etc so this is a tiny investment compared.
I read through this whole thread before I posted but I could not tell you who said what...I once had a client who was a clinical psychologist and he said, that he hoped in his old age dementia that all his clients revelations did not merge with his own so that he would speak of all the aberrations he had heard in session. He was one of the psych drs to determine if a person was sane enough to stand trial so some of the things were not your run of the mill loco stuff. So rusty steel trap is par for the course, IMO.

[fozzie99]

Pickling lime just arrived started a new batch within 5 minutes of arrival. Followed amounts in Konjac recipe but dif. handling. 2 cups cold water in stick blender container, 1/8 tsp lime start blender add 2 tsps GLU powder blend until uniform. Some thickening. Pour into sauce pan and heat over medium stiring constantly heat to boiling then remove to cool.. The batch is completely different than without lime.....it's much stiffer, not transparent milky and smells like package noodles. Am waiting for it to cool then will rice into container of cold water, rinse and drain. Will keep you informed.

[fozzie99]

Batch is cool put it through ricer and got out.....................rice, sort of. Soaked it in cold water for ten minutes. Texture is very close to packaged "noodles" as I remember them. This may need some tweaking and a different extruder to get really good results.
I'm going to try a pinch more lime and I'm going to "drop" the "noodles" into strong lime water. I'm also going to make an extruder from PVC pipe with only a few holes in the business end and a good seal on the piston. It may take a little more GLU powder to stiffen up gel a little more. Will keep you informed. OH, they taste fine.

[rede4nw]

I can hear the Pointer Sisters singing "I'm so excited!"

[rede4nw]

I feel guilty not adding to the experiment. I did go to my local grocer and buy 2 bags of the Pickling Lime. You scared me with the not finding it problem so I said I better get it at the end of the harvest time before they put it away for next year. Am anxious to see how your new batch turns out.

Do you think a pasta machine would be too flimsy for the noodles? My husband is great at AutoCAD and could design the holes for the PVC but making it would be a total disaster.

[rede4nw]

Ok Fozzie...now once you get the recipe refined, I would like to find a way to make them into spinach fetuccini... (altho I think that kind is made with tofu and glu)

Give em an inch....

[fozzie99]

I like the idea of spinach pasta but mostly it's only green.........no real nutrition change at least on commercial varieties. You could add enough spinach to actually make a difference. I did another batch last night with double lime and 1/3 more GLU and spread onto cutting board didn't gel as hard as previous batch. I broke it into pieces and soaked in lime water put it in my lunch for Sat. Will do more Sat. and Sun.

[fozzie99]

Day 59 W 334.2 1378 cals 67% 29% 4% FPC. Don't think my Armour dosage is high enough BT is still under 98 only spiked 98.7 once.

[paulabob]

How do your noodles taste?

[fozzie99]

Noodles don't taste like much of any thing......I put bullion or butter and garlic in them or cook them with smoked roast pork. I'm going to make a batch today and try microwaving after blending if it works I'm going to "mould" the gel into small cubes and or maybe a thin sheet for cutting. Will start looking for parts for a small PVC extruder for noodle shapes.

[rede4nw]

Originally Posted by fozzie99

I like the idea of spinach pasta but mostly it's only green.........no real nutrition change at least on commercial varieties. You could add enough spinach to actually make a difference. I did another batch last night with double lime and 1/3 more GLU and spread onto cutting board didn't gel as hard as previous batch. I broke it into pieces and soaked in lime water put it in my lunch for Sat. Will do more Sat. and Sun.

I read good reviews as to the taste of the spinach fettuccine shirataki made with tofu, but that could be subjective. I was looking on Japanese sites yesterday and they mentioned 1 TBSP per cup of water for homemade chubs of konnyaku or konjac pasta. It was then cut into blocks or strips--one mentioned grilling it--I thought that sounded cool. I have not found anyone who has successfully extruded it into noodles. Using a pizza cutter type device etc, but getting the ratios of glu, lime and water seems to be the problem for firmness etc. Glad to know the flavor is the same tho. maybe less if more on the lime?

[rede4nw]

Originally Posted by fozzie99

Noodles don't taste like much of any thing......I put bullion or butter and garlic in them or cook them with smoked roast pork. I'm going to make a batch today and try microwaving after blending if it works I'm going to "mould" the gel into small cubes and or maybe a thin sheet for cutting. Will start looking for parts for a small PVC extruder for noodle shapes.

I wonder if the lime water was heated if it would make a difference? I know heating sets the glu when I make the dumplings.

I wonder about making them with flavored stock, once it is past the experimental stage, when I make the dumplings I used that or a sweet syrup mixture for the candy...but then again I was not using the pickling lime so it was sometimes still a little gooey on the innards. I used the dehydrator and it made a good fruit leather like the gummy bear variety.

When you get your extruder working, you have a customer here, I don't care for pretty just functionality...

[fozzie99]

I just came up with a way to do GLU rice kinda. 2 cups cold water 1 tablespoon GLU powder 1/4 teaspoon lime. Whiz until blended let gel cold then whiz it to break it up. Pour into microwaveable bowl add water to cover microwave 4 to 6 minutes covered on high (your mileage may vary). Transfer to colendar and drain. Put it back into bowl and break it up with a fork into small crumbs it will have good texture be white and look almost like rice.
I like this better than cutting a block of gel into pieces and cooking....texture is better.
Now I need a tasty no carb sauce for it. I'll do this till I learn to make a better noodle.

[fozzie99]

Day 60 W 330.2 Very Skeptical!!!! But happy! 1329cals 69% 27% 4% FPC

[rede4nw]

Hey, Rice works for me! In fact, the rice shaped konjac is more expensive than the angel hair. Go figure! I will try this today. It is similar to one I saw on a Japanese youtube last night with the exception that they were boiling on the stove and the konjac was molded into very thick balls like whole small potatoes covered in miso sauce. The molding took place by hand so your microwave and blending process sounds a lot faster and much more appetizing. Thanks for the recipe. So your recipe is more glu and lime...interesting. Way to go, Mad Scientist Fozzie!