High Fat 80/15/5 - October Version

[reddarin]

Originally Posted by Deb34

thanks Red, i'm relieved that my brekky won't throw me off. I found an article I had saved about Egg nutrition that is very interesting. I'll quote part of it here: it could help if people are going overboard with egg protein. Just boil your eggs and you can discard the extra whites, I do that because eggs raise my blood insulin if I over do the whites.

It reminds me of those old 'Incredible Edible Egg' commercials

[reddarin]

Originally Posted by shunsweets

Wow this thread moves fast. I am going to hang around if you all don't mind. I am in maintenance weight wise at 115 lbs but watch diet carefully for my diabetes, health, and weight maintenance. I use 50gms of protein, 30 gms of CHO, and lots of fats!

The more the merrier

[reddarin]

Super awesome blog post of the day! Google 'eades books-that-changed-my-life' for a very interesting look at LC/Paleo books that Dr. Eades discusses in his latest post.

Keep in mind, as you are reading, that while the books and doctors he talks about were advocating and successful with 'all meat diets', meats during that time period were considerably fattier than today's available meats. Just 20 years ago you paid a big, big premium for anything labeled 'lean'. Unlike today where everything is either lean, leaner or leanest.

I'd be pretty surprised if those diets weren't dead on 70/30/0 - nutritional ketosis before it was cool to be in nutritional ketosis

[adillenal]

Originally Posted by EllaP

So I'm a bit confused on the pufas mufas, O6, O3, O9 fats, etc. In my desire to make a more bland mayo, I ordered Rice Bran oil online and now wonder if that was a mistake. Seems it has the dreaded pufas, too. Perhaps it's okay in lesser amounts. Anyone knowledgeable on the Rice Bran Oil... I imagine it's a better choice than soybean oil, but perhaps not the best choice?

I know nothing about Rice Bran oil in the diet. I buy it by the case to make goat milk soap with so I have plenty on hand. Tomorrow I believe I will trot out to the soap kitchen when I get home and "borrow" some RBO and make me some mayo with just to see. In the past I have only used the "light" olive oil and I even like the EVOO mayo although the green color isn't particularly appetizing. I had never thought about using RBO.

[3Kids4me]

This is really the best mayo I've ever made/had:

Google: EverydayPaleo Mayo

I use extra light tasting olive oil and white wine vinegar, and the blender method works fantastically. Be sure your eggs are room temp though.

[SouthernGirl61]

Originally Posted by zay

Darin, I'm almost finished with my essay and was able to reschedule my one on one conference with the Prof. I will still check out those links. Thanks for looking out for me!

Zay, I have used the Word Recover, it works. Been there done that right with you...it's horrible pain. I learned the Recover after the first trauma...then I set it to run auto back up every 7 minutes, as we have power blips many days. If you use Excel, it has auto recover too. Both may be in later versions, but it may pay to upgrade.

[SouthernGirl61]

Originally Posted by EllaP

Hello. I've been thoroughly enjoying and have been inspired by these threads of late on NK, 80/15/5.

I see the mayo subject come up now and then and because of the recommendation of staying away from Soy based mayo, I made some of my own over the weekend. Sadly, I only had Olive Oil (and not the extra light). Umm... yuck. Heavy olive oil flavored mayo is not good. I will say, though, that it made up ridiculously easy with my stick blender. I had one problem at first... I was following a egg yolk only recipe... I stick blended until my blender was hot and it did nothing. Decided to add in one of the egg whites and within mere seconds I had mayo, bad tasting mayo, but mayo nonetheless.

So I'm a bit confused on the pufas mufas, O6, O3, O9 fats, etc. In my desire to make a more bland mayo, I ordered Rice Bran oil online and now wonder if that was a mistake. Seems it has the dreaded pufas, too. Perhaps it's okay in lesser amounts. Anyone knowledgeable on the Rice Bran Oil... I imagine it's a better choice than soybean oil, but perhaps not the best choice?

EllaP, I have been on a mission with homemade mayos, and extra light virgin olive is better, but I am not a huge fan of olive oil. Next was walnut oil, that was yummy! Very light and well, hard to describe, but so far, goes with everything. Then I tried almond oil, even better! it's a bit heavier oil...but nut oils are the best for me so far. I do not eat canola, it's on the "do not" list from my docs. I have never tried the Rice Bran Oil, I don't eat rice anymore.

[SouthernGirl61]

Originally Posted by Buffy45

Reading the thread over on the main board about carob, has anyone used that? What is the benefit over cocoa powder?

I tried it about two months ago, I did not like it at all. I am a huge 86% dark chocolate fan, it was given such high marks, big disappointment. I also bought some cacao bits, and wow, they have to have sweeter! Bitter things, great cooking with, they have antioxidants and all...but a tad expensive.

And Buffy, what a relief you aren't going to take the Lipitor! I have learned a lot from you, and your sense of humor is delightful! You are Red light it all up for us all!

[SouthernGirl61]

Originally Posted by Deb34

So Reddarin was kind enough to run my numbers for my ratios over the weekend. i'm posting here so everybody can see where I'm starting.

Protein range: 59-72

Daily Goals
----------
Protein: 72
Fat: 179
Carbs: 36

79/14/7

Total calories: 2041

I'm also doing a leptin reset(requires 50 gm protein at breakfast only)...I have no problem having my protein like this in am, it kills hunger for me right until dinner time and then I can have something very small for dinner and of course no snacking or calories between meals and after 6:30 pm. 4 hours required without eating before bed and sleep in super darkness as early as possible. 10-10:30
Will I have issues with the success of the 80/15/5 way if I break up my macros like this?

Reddarin heard an interview with this info: Dr. Phinney said that a macro of 35% protein would probably stall most people.So when you are tinkering with your menu try to avoid x/34+/x. An off day on macro percentages won't matter but consistently getting in the 30%s on protein probably will matter. And, of course, carbs as low as possible.

If my protein macro for breakfast is 50 gm for breakfast with this screw me up?

Also, how often does one need to recaculate the macros as the fat melts away? Every couple of weeks? a few months?

Deb, they are correct, it's all personal on the protein. I was sticking to the low side the first week or so, after being HF for nearly 10 years. Didn't work very well. Then I really paid attention to protein, protein, protein, and found 63 is my magic number to feel energy and life again! I am 5'4"...so I don't need so much as the lucky tall ones!

[SouthernGirl61]

Got macadamia nut oil today for the next batch try! Thanks for the recipe!

[Kerry]

Avocado oil is very yummy for mayo!

And let's not forget making mayo with rendered animal fat... (faints)

[Kerry]

And don't forget you can mix oils! And if you mess up the mayo, and anchovies for Cesar dressing!

I have to admit its allot easier to make with the whole egg and not just the yolk

[portcop01]

Thanks red for info....

[zay]

Hello, there is a live podcast on ask the low carb experts on Jimmy Moores site. This will air on Oct 4 at 7 pm and will be available the next day to listen to at your convenience.

29: Dr. Thomas Dayspring | Cholesterol Testing: What Matters Most?

[shelley]

Originally Posted by reddarin

From what a mfg says (mac-nut-oil), it is gonna have a distinct macadamia nut taste, but I guess it depends on the mfg a bit:



According to this mfg that means a wonderful mayo:

THanks for the recipe....I wish I hadn't made a double batch of Gordon Ramsays today....1-1/3 cups oil as the "base" will last me a while! I have the mac nut oil and use it for salad dressing with my mayo and more vinegar, but can't wait to try the mac nut oil mayo next. Thanks!

[shelley]

Ooops...double post of thanks!

[Buffy45]

Originally Posted by SouthernGirl61

I tried it about two months ago, I did not like it at all. I am a huge 86% dark chocolate fan, it was given such high marks, big disappointment. I also bought some cacao bits, and wow, they have to have sweeter! Bitter things, great cooking with, they have antioxidants and all...but a tad expensive.

And Buffy, what a relief you aren't going to take the Lipitor! I have learned a lot from you, and your sense of humor is delightful! You are Red light it all up for us all!

Aww, thanks . I do enjoy joking with everyone, a lot!!! I'm not sure what you have learned from me, I am very much a novice although I have done a lot of LCing in the past.

I just enjoy our little group here sooo much

[Buffy45]

Originally Posted by zay

Hello, there is a live podcast on ask the low carb experts on Jimmy Moores site. This will air on Oct 4 at 7 pm and will be available the next day to listen to at your convenience.

29: Dr. Thomas Dayspring | Cholesterol Testing: What Matters Most?

Oh wow, thank you!

[Buffy45]

Been missing since early afternoon, so just now reading the posts and catching up. I went to the casino and was pretty sure I had lost my a** but when I got into my car I realize that the fat old thing was still there, darn, double darn!!!

[EllaP]

Originally Posted by adillenal

I know nothing about Rice Bran oil in the diet. I buy it by the case to make goat milk soap with so I have plenty on hand. Tomorrow I believe I will trot out to the soap kitchen when I get home and "borrow" some RBO and make me some mayo with just to see. In the past I have only used the "light" olive oil and I even like the EVOO mayo although the green color isn't particularly appetizing. I had never thought about using RBO.

Can't wait to hear how you like it. I'm sure I've seen someone on the forums saying they use RBO for their Mayo and loving it. I actually ordered mine from a soap supplier. I also order my Extra Virgin Coconut Oil from the soap supplier. So much cheaper that way.

[EllaP]

Originally Posted by SouthernGirl61

EllaP, I have been on a mission with homemade mayos, and extra light virgin olive is better, but I am not a huge fan of olive oil. Next was walnut oil, that was yummy! Very light and well, hard to describe, but so far, goes with everything. Then I tried almond oil, even better! it's a bit heavier oil...but nut oils are the best for me so far. I do not eat canola, it's on the "do not" list from my docs. I have never tried the Rice Bran Oil, I don't eat rice anymore.

Thanks, SouthernGirl. I'm going to try the Rice Bran Oil for a bland mayo hoping to be able to flavor it with various fun things. I've also got Macadamia nut oil coming... have a feeling I'm going to love it for mayo and for everything else!

[reddarin]

Originally Posted by Buffy45

(posted: 10-03-2012, 12:06 AM

!!! A bit past curfew, no???

[reddarin]

Originally Posted by zay

Hello, there is a live podcast on ask the low carb experts on Jimmy Moores site. This will air on Oct 4 at 7 pm and will be available the next day to listen to at your convenience.

29: Dr. Thomas Dayspring | Cholesterol Testing: What Matters Most?

Great! Thanks for the heads up. I've marked my calendar to DL the podcast

[reddarin]

Wow! Just noticed the forecast for Saturday for around here. High of 59! Rain is moving in Friday night.

[reddarin]

Weigh-in this morning... 194.3

heh. Dang it a bump. I wasn't happy with the way yesterday's menu ended up. As much as I like HWC with my coffee it just front loads too many calories during the early morning and makes the rest of the day hard to accommodate.

I was doing HWC for the first several days but it works so much better, or at least easier, to have the flexibility throughout the day those cals represent.

Thank goodness I like black coffee anyway

It is interesting, as purely a side note, that although I've been at 200ish for many months the BMR numbers from when I was 265 are firmly etched in my mind so I have to actively think in terms of 1600 to 1800 calories being 'normal' days. And I still battle habit eating.

Oh!! I measured and I am at 40" now across my belly button. I started back on the 10th of September at 44". So even with today's little bump I am still down about a quarter inch

[SouthernGirl61]

Originally Posted by Kerry

Avocado oil is very yummy for mayo!

And let's not forget making mayo with rendered animal fat... (faints)

Where do you find Avocado Oil? this sounds great. we have massive quanities of avocados here, cheap; but the oil i have never seen in the stores.

[reddarin]

Originally Posted by SouthernGirl61

Where do you find Avocado Oil? this sounds great. we have massive quanities of avocados here, cheap; but the oil i have never seen in the stores.

Sprout's carries it for sure. Whole Foods does I'm sure. Health food stores. Amazon for sure. Netrition probably does.

[amlyjo]

I'm definitely in a stall. Started last week. Bounced up little by little to 2 lbs up from my lowest and now sitting here. I was trucking along and having really, really impressive losses, then --scrrreeeeccchhh-- to a halt and nothing now for a week and a half. I have truly done nothing different. Well, last week I did add iron in, which gave me bathroom issues, so I stopped it again.

Yesterday my numbers were fairly typical:
1433 calories (usually those are closer to 1600)
125 fat 77%
15 net carb 7%
60 protein 16%

I can't think of any new thing I have added to my diet that might be causing a stall. It's the same old stuff. I am very frustrated. I know that you all who have been stalled for long periods might think it's silly to be frustrated but I have SO much to lose! And things have been going SO well on this WOE, feeling great, energy up, etc.

I don't have a meter. I tried to order one of those free ones but it never arrived. I was losing at a great clip, so it seemed obvious I was in ketosis, so why bother? Now I wonder though.

Thinking of doing a fat fast. Wondering if that might kick it in to gear. I need to google the instructions though, I have no idea. Thoughts? Or just keep calm and carry on?

[reddarin]

Originally Posted by amlyjo

I'm definitely in a stall. Started last week. Bounced up little by little to 2 lbs up from my lowest and now sitting here. I was trucking along and having really, really impressive losses, then --scrrreeeeccchhh-- to a halt and nothing now for a week and a half. I have truly done nothing different. Well, last week I did add iron in, which gave me bathroom issues, so I stopped it again.

Yesterday my numbers were fairly typical:
1433 calories (usually those are closer to 1600)
125 fat 77%
15 net carb 7%
60 protein 16%

I can't think of any new thing I have added to my diet that might be causing a stall. It's the same old stuff. I am very frustrated. I know that you all who have been stalled for long periods might think it's silly to be frustrated but I have SO much to lose! And things have been going SO well on this WOE, feeling great, energy up, etc.

I don't have a meter. I tried to order one of those free ones but it never arrived. I was losing at a great clip, so it seemed obvious I was in ketosis, so why bother? Now I wonder though.

Thinking of doing a fat fast. Wondering if that might kick it in to gear. I need to google the instructions though, I have no idea. Thoughts? Or just keep calm and carry on?

Calm is good. Dr. Phinney himself said there is strong evidence for set-points. At various weights the body stops cooperating with whatever weight loss regime you were pursuing that was working. Exactly what you are describing.

What he counseled was to give the body some adjustment time. And, he points out specifically applicable to you Amy, losing 30 pounds and keeping it off puts you in the top 0.01 percent of people. Regular SAD doctors would be high-fiving and popping those confetti thingies very smug that their advice was such a stunning success.

I sure wouldn't go any lower on protein if you are averaging 60g a day. That is already at the low end of the range for your goal weight.

You can try cutting fat a little, maybe back to 70%, to see if that gets you moving again.

BUT. If you get too many balls in the air it will be very hard to figure out which one or ones are responsible for what. I wouldn't make too many changes at one time.

You do have a little leeway in calories. Phinney is adamant about sub-1200 calorie goals as not being healthy though so set that as the absolute floor.

When I was 265, I too dropped a quick amount of pounds, 20 in my case, and then stalled for a couple of weeks. It seems to be an often experienced thing for LC'rs. Don't panic.

[reddarin]

By the way Amy, are you doing regular measurements with a tape measure?