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Old 06-26-2012, 10:46 AM   #271
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Wow, that's a scary idea, drjlocarb! lol
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Old 06-26-2012, 10:54 AM   #272
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Howdy y'all. Yesterday, still felt pretty bad, a bit better today. Yesterday, all I had to eat was coffee/cream, some pepperoni and salami slices with cream cheese and black olives for lunch, and dinner was the two wings and half a thigh off a whole chicken and some zucchini/mushrooms/onions sauteed in bacon fat. I'd like to say it was good, but not really being able to taste it due to this cold, I'm not sure. Any case, the scale dropped a bit more to 152.2.
Today I've had coffee/cream and two strips of crispy bacon. Will probably have last nights leftovers for lunch. Dinner is up in the air, so maybe a cheeseburger patty.


Sometimes there are people you're just glad when they stop posting. There's one who pops up every now and then that is a real groaner, but I haven't seen her in a long time.
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Old 06-26-2012, 11:32 AM   #273
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Speck- great results so far! Sorry you are feeling sick though, that's the worst.
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Old 06-26-2012, 12:00 PM   #274
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Speck, hope you are on the upswing by now!!

Probably know which one you are referring to and yes pretty hard to ignore. I must practice my ignoring skills!!
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Old 06-26-2012, 12:05 PM   #275
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I try to ignore all junk too.
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Old 06-26-2012, 12:10 PM   #276
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Quote:
Originally Posted by clackley View Post
Speck, hope you are feeling better today - being sick really sucks.

So I have a question and thought you all might be able to help me sort it out....

Why would fasting blood glucose levels change (up or down) according to diet? After all, you don't have any food in your system at the time of testing so shouldn't glucose be a pretty steady number?

So here is why I am questioning this...

I was watching my fbg levels inch up for no apparent reason. I was as high as 6.7 (120.6) and am not a diabetic as far as I know. After 1 week of fat fasting my # this morning is 4.6 (82.8) - totally within the normal range. Maybe it is coincidental - maybe not. I will be continuing my effort in this....

I noticed that Jimmy Moores' fbg # were kind of all over the place. Maybe mine will be over a longer period of time....????


Still thinking about this.
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Old 06-26-2012, 12:11 PM   #277
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All junk should be avoided - low carb or not!!

Come to think of it, I am guessing one of the reasons I could not keep to the leptin reset protocol may have been due to the excessive amounts of protein required first thing in the morning - 50g!!!
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Old 06-26-2012, 12:12 PM   #278
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Let me know what you come up with!
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Old 06-26-2012, 03:46 PM   #279
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Quote:
Originally Posted by drjlocarb View Post
I try to ignore all junk too.
Quote:
Originally Posted by clackley View Post
All junk should be avoided - low carb or not!!
and a person's pretty infamous when you don't even have to drop a hint as to who it is and people know exactly who you're talking about.
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Old 06-26-2012, 03:49 PM   #280
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haha !! Stillman be gone ! I didn't know that was a person Too funny......
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Old 06-26-2012, 03:56 PM   #281
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I'm still a bit sickly, and still "off my feed". I ended up only having pepperoni, salami and cream cheese for lunch again. Dinner will be the leftovers. Hopefully tomorrow I'll feel more normal!
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Old 06-27-2012, 04:05 AM   #282
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Sorry I am so late to the party . It has been very frustrating trying to get on the internet, but a new router will solve the problem, I hope.

I just received my new Dr. B book and he mentions on page 180-181 that a physically active person should have between 1-1.2g of protein per kilogram of ideal body weight. He mentions that most people eat about 1.5g per/kilogram of ideal body weight. He mentioned in a previous edition that a sedentary person (me but probably not Drjlocarb ) should eat .8g. When I compute this now (using ideal body weight not current weight), I come up with 58g of protein per day. I also checked Protein Power recently and that had me at 66g. Something else I noticed and was quite shocked by is that he explains that 6g can be found in 1oz of UNCOOKED protein food. I always thought it was cooked - so that would be a big difference.

Cathy I take insulin and suffer from dawn syndrome - and have never found a surefire solution. I think in your case that it could just be that you were having too much protein and probably in your evening meal.

Here is a quote from Jenny about protein: "slow release carbohydrate" since about 60% of protein turns into carbohydrate over a seven hour period.

Tomorrow is weight in for me, but I'm fairly sure I'm not going to be at 191.8. I'm definitely going to aim for 58-60g of protein (and weight uncooked for chicken & beef) and keep the carbs at 30g total or less. I think before I was trying to get in 85g of fat...so I'll just continue adding hwc to coffee, more mayo and salad dressing.

I finally found Kerrygold butter - I was so pleased so that is now a snack

Speck I hope you are feeling better. Drj I am glad the horse is holding on to you! Welcome June and hi to everyone in general!

I am about to make another 1/2batch of Larry LJGuitars fudge which is really good and a great source of fat.
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Old 06-27-2012, 07:08 AM   #283
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Mobear, I just sent in that question for tonight's teleseminar, whether to use ideal weight or current weight when figuring out protein needs, but now you've answered me! Thank you! Now if he reads my question, he'll tell me to read his book (which I just ordered!! lol). I never, ever, remember to listen live and always end up having to download the mp3 files. In fact, I still have the last one I haven't listened to yet and I missed the one about the special topic of cholesterol, to which I had sent a question and really wanted to hear.

ETA: I just listened to this one and he read & answered my question on it! I guess he didn't get to it on the program that was about cholesterol. The main thing he said was to look up Deiodinases on the internet, it's all about having high LDL cholesterol from losing weight. Going to look it up now...

Last edited by JuneCC; 06-27-2012 at 07:49 AM..
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Old 06-28-2012, 04:59 AM   #284
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I recently had a request for Fawn's Homemade Mayo recipe. Here it is along with my "tweaks"

Homemade Mayonnaise
Ingredients:
For this recipe, use only farm fresh organic eggs, preferably from pastured chickens

1 Whole Organic Egg-room temp.
1 Whole Organic Egg Yolk-room temp.
1 Tsp Dijon Style Mustard
1 1/2 Tbs. Lemon Juice
1 Tbs. Whey
(optional but it does extend the life of the mayo)
1 Cup Extra Virgin *Olive Oil or macadamia nut oil or rice bran oil
1 Tsp. Sea Salt
(additional pinch if whey is not used)

Directions:

In a food processor or blender, (I use my vitamix) place egg, egg yolk, mustard, salt and lemon juice and optional *whey. Process until well blended on low for about 30 seconds. Using an attachment that allows you ta add liquids, very slowly add drop by drop the oil of your choice with the motor running. A very slow and steady pour is advisable as the mayonnaise thickens. If you have added the whey, allow to sit at room temperature for 7 hours then refrigerate. It will last for several months with whey and about 2 weeks without.

*Some do not care for the stronger taste of the olive oil so I recommend macadamia nut or rice bran oil. Don't forget about our rancid oils lesson under our Foods to Avoid section!

*Making whey is easy! Line a colander with paper towels or cheese cloth or a coffee filter, pour a full fat plain yogurt into the colander, place over a bowl, cover and refrigerate over night. You will end up with two fabulous products. Whey for all of your homemade mayo, dressings and fermented foods as well, a beautiful thick and creamy greek style yogurt.

Now for Mobear's "tweaks": Generally I use fresh eggs, because organic are just too expensive. I add the following: 1/8tsp paprika, 1/8tsp pepper, and 3drops liquid splenda. If I don't have dijon mustard on hand, I use 1/2 tsp dry mustard. To add iodine to my diet I have switched from sea salt to 1/2tsp iodized salt.

I always use extra light olive oil. I have tried using 1/4c melted coconut oil with 3/4c extra light olive oil and that works ok. Twice I have used 1/3c melted coconut oil and the mixture simply would not emulsify or harden. If you use some coconut oil, I would definitely advise not to use more than 1/4c!!

I always use whey which I get from dannon full fat yogurt. Dannon is the only brand I can find that is full fat. Leaving it on the counter for 7 hours sounds so terrible, but it has always worked out just fine in the year I've been making this. If you omit the whey, you must use the mayo within 2 weeks.

I use my immersion (stick) blender because I don't have a food processor (no room!!). It works just fine.

There are more recipes at misty's free on line diet site. I recently sent her a question through her site and she answered me by email - not a pm here.

Last edited by Mobear; 06-28-2012 at 05:02 AM..
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Old 06-28-2012, 05:46 AM   #285
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Thank you Maureen!! I have copied and pasted into my recipe file and will use this the very next chance!! I recently bought a food processor so this will be less 'dangerous' for me as the last time I made it with an immersion blender and spread it all over the kitchen and me!
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Old 06-28-2012, 10:31 AM   #286
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Hello everyone. My cold is still hanging on and all my torso muscles are sore from the coughing. I am retaining a *ton* of water (assuming from the inflamed muscles). I was shocked to see the scale up 4 pounds this morning. It is difficult to eat properly when you cannot taste properly. I had a lovely taco salad last night but all I could taste was salt.
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Old 06-28-2012, 10:54 AM   #287
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Have you ever checked out the videos on youtube for making homemade mayo? It's quite funny to watch all the ways it can be done. My favorite was a young man who did it on a plate with a fork...the way his gran used to. Unfortunately, I can't seem to find it again. Just google this: homemade mayonnaise site:youtube.com

Last edited by JuneCC; 06-28-2012 at 11:18 AM.. Reason: Spelling, of course! lol
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Old 06-28-2012, 12:07 PM   #288
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I think anyone who can make mayo by hand has the strength of Popeye
Recently I tried to make the mayo using 1/3c melted coconut oil and it wouldn't emulsify. The video I was pointed to showed a young man who wisked up another egg yolk and then wisked in the "failed" mayo. Let me tell you partway through I got out the immersion blender. Cathy, on the other hand, would run from the immersion blender in this situation!!

I am sad to announce another failure....my second batch of Larry LJGuitar's fudge came out weird. The cocoa and oil separated from the cream. The fudge doesn't taste bad but it is chocolate/white since it separated. Don't have a clue what I did wrong...the first time this didn't happen. I'll just have to hurry and eat this so I can make another batch. I'll probably go over to "recipe help" and ask for help!
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Old 06-28-2012, 12:52 PM   #289
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I think the problem with separation is caused by the oil being too hot.
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Old 06-28-2012, 02:26 PM   #290
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Thanks drj! Larry does emphasize that the oil should be just melted but melted. I guess I need to put the coconut oil in a larger container to melt it so it wouldn't take so long.
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Old 06-29-2012, 08:41 AM   #291
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Down a pound and a half in the last three days!! I've also discovered that I can have small portions of sweet potato, as long as I keep my total carb count under 50 and my calorie count in check. Actually, the sweet potato is very filling and not high calorie, so it helps me keep my calories down!
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Old 06-29-2012, 01:51 PM   #292
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Quote:
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Down a pound and a half in the last three days!! I've also discovered that I can have small portions of sweet potato, as long as I keep my total carb count under 50 and my calorie count in check. Actually, the sweet potato is very filling and not high calorie, so it helps me keep my calories down!
Yay!! What else are you doing?
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Old 06-29-2012, 01:55 PM   #293
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That's great, Domino!
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Old 06-29-2012, 08:02 PM   #294
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Cathy, I was wondering ...How's it going?

I see you are still fat fasting.

I did notice Jimmy's b/g was inversely linked to the bld ketone numbers. It may be that nutritional ketosis suppresses gluconeogenesis thereby lowering the morning b/g numbers. If you are in nutritional ketosis, it would make sense that the body would halt the production of glucose in the liver because the body is running just fine on ketones. If the ketogenic nature of the diet releases enough energy to function, why would you need to produces more energy?

Evolutionarily speaking, why would you produce glucose from your own muscles (protein) if you could produce ketones from the fat you were able consume (or had stored)? Most game you were able to find would be low fat and mostly protein. Your body can NOT make glucose from fat, only from carbs and protein, so it would make sense that you would be able to maintain eating (or using your own) high fat diet.

I do wonder about the fat soluble vitamins in your diet and might suggest you add some beef, somewhere, in your diet plan.


I told you I was thinking about all this. Sorry if the sentence structure is all off, I am trying to get this all out while I am thinking about it.
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Old 06-29-2012, 08:07 PM   #295
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The"eat fat get thin" threads might be where we need to look for recipe ideas.
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Old 06-29-2012, 09:38 PM   #296
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Quote:
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Yay!! What else are you doing?
Oh, not too much. A little walking when I can. Just mainly trying to watch my calories and keep around 1700-ish, and my carbs under 50. I was naughty today and had a couple of enchiladas, but I am on track for calories and only a little up on carbs. Went walking afterwards to try to burn a few of those off. I *really* need to join a gym and lift weights...but I still have a tendency to fatigue easily so I'm dragging my feet on that.
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Old 06-30-2012, 05:05 AM   #297
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Quote:
Originally Posted by drjlocarb View Post
Cathy, I was wondering ...How's it going?

I see you are still fat fasting.

I did notice Jimmy's b/g was inversely linked to the bld ketone numbers. It may be that nutritional ketosis suppresses gluconeogenesis thereby lowering the morning b/g numbers. If you are in nutritional ketosis, it would make sense that the body would halt the production of glucose in the liver because the body is running just fine on ketones. If the ketogenic nature of the diet releases enough energy to function, why would you need to produces more energy?

Evolutionarily speaking, why would you produce glucose from your own muscles (protein) if you could produce ketones from the fat you were able consume (or had stored)? Most game you were able to find would be low fat and mostly protein. Your body can NOT make glucose from fat, only from carbs and protein, so it would make sense that you would be able to maintain eating (or using your own) high fat diet.

I do wonder about the fat soluble vitamins in your diet and might suggest you add some beef, somewhere, in your diet plan.


I told you I was thinking about all this. Sorry if the sentence structure is all off, I am trying to get this all out while I am thinking about it.
Not really a 'fat fast' as per Dr. A. as it stipulates 1000 cals and I am coming in a bit higher than that most days. But I am concentrating on my fat intake and keeping protein under 50g. Not ready to report any outcomes yet except to say that I have not gained any over the past 2 wks of this. How are you doing? Any plan in action???

I have think about what you have said here. It doesn't come easy.....

Got my order of grass-fed/organic meat on Wed. and which all went in the freezer except one nice fat chicken which I am planning on roasting for dinner today. This will most certainly take me out of my range for protein but I will try to control myself!! Just one day of 'indulgence'. Wow - what has my woe come to????
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Original start - Feb. 2000 180/125

"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

"dumping carbohydrates on your broken metabolism is tantamount to doing jumping jacks on two broken legs" -The Spark of Reason

“Eat animals. Mostly fat. Enjoy!
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Old 06-30-2012, 10:21 AM   #298
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....This will most certainly take me out of my range for protein but I will try to control myself!! Just one day of 'indulgence'. Wow - what has my woe come to????
I know, right?
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Old 06-30-2012, 11:40 AM   #299
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I'm having a bit of trouble reducing my protein to 45g per day and still getting enough calories. It's quite a balancing act. I've been very low on my carbs so today I'm going to add some veggies with butter. I'm thinking of beginning calcium supplements to avoid any metabolism slowdown per Dr. B., too. Does anyone know which ones he recommends? He mentions "As indicated previously, I recommend calcium supplements that also contain vitamin D, magnesium, and manganese." but I couldn't find where he recommend them.

ETA: Never mind, found it in Chapt. 9, The Basic Food Groups, but he doesn't give a name brand, just says the kind that comes with magnesium and vitamin D.

Last edited by JuneCC; 06-30-2012 at 11:45 AM..
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Old 06-30-2012, 02:49 PM   #300
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Hello friends! Nothing new in the weight department. Trying to reduce protein and oh my this is much harder than I thought it would be. I did look in the EFGT threads yesterday, but the protein is still higher than I'm trying to achieve.

I did eat a large amount of my "failed fudge" and even though it looks weird, it is still very good. Thanks for the tip Drjlocarb. I think you are correct about the oil being too hot.

Speck I hope you are feeling better.

WTG Domino. Happy to hear about the weight loss.

Cathy let us know how your fbg is after that yummy sounding steak! Last weekend I was out of town and saved a portion of my grilled salmon and about 1/2c of cooked broc. intending to have it for lunch the next day. I ate it at about 10 p.m. because I was hungry and woke up the next day with blood gluc at 120. It really ticks me off that this happens

June I've done a little reading on the cholesterol topic Dr. B. mentioned and it seems kind of depressing. I strongly believe that my out of whack LDL (250!!) was brought about by low thyroid. My thyroid panel wasn't terrible, but the free T3 was 2.2 (bottom of the range was 2.0). I felt terrible and had other hypo symptoms. Anyway, I've been trying to right the ship by adding iodinized salt, kelp, cod and other foods to my diet. I feel better but don't know if it is actually possible to correct the free T3 with diet. Some of the sources I've found say no.

Anyway, I'm trying to have some fun with my food. I was making dinner a little while ago and got completely . Finally figured out how much protein I was supposed to eat and then topped it off with my fridge fudge!
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