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Old 12-10-2013, 11:05 AM   #181
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Larry, I second Cavewoman's question. We want to know more about your T2D! Did you even know you were at risk?

Oh and lately I've been eating marscapone. Lots of marscapone. I'm sort of ashamed, but I feel amazing.

The only thing that made me feel not so amazing was my "carb refeed" on Sunday. My MIL made a traditional German kale dish that contains potatoes - still carrying a bit of bloat.

Last edited by unna; 12-10-2013 at 11:10 AM..
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Old 12-10-2013, 01:10 PM   #182
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Originally Posted by Dahilz View Post
True Larry, attitude is key!
Last weekend I went to a church Christmas social. Our meal was loaded with carbs- ham, baked potatoes, corn, white roll and red & green jello cake. It really is no wonder our country is being plagued with obesity problems. I chose to eat the ham with half of a potato with sour cream & butter.

Last night I made stuffed green peppers with hamburger and cauliflower for the filling. It was tasty. Having leftovers for lunch.

Here's a case for reading the labels on what you eat. I finished the meal with a hot fudge fat bomb on my low carb ice cream. The problem was the ice cream labeled low carb and 4 gr of sugar. In reality it had 15 carbs per serving because it also had 5 gr of sugar alcohol. What is that? My family was eating maple nut ice cream that was listed with having only 16 carbs.

I have not purchased a keto reader as yet. How often do you test to make sure you are in ketosis?

For breakfast I ate sausage and an egg.
I am not sure how your ice cream went from 5 grams carb to 15? Sugar alcohols are reflected in the carb count and then reflected again below that. Most people will deduct the sugar alcohols in part or fully. So if the label said 5 grams carbs per serving and then also listed 5 grams sugar alcohols, you could say that the ice cream was 0 carbs.
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Old 12-10-2013, 04:27 PM   #183
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Cavewoman>in a nutshell> ambulance, no prior signs, BG over 850, trigs 555, A1c 13.5 etc. Next day endocrinologist answered my question.."yes, you have to take meds the rest of your life and insulin injections." 2 months later he said no more insulin or meds. A1C was 5.2. I wanted a glucose tolerance test. It read 148. Wasn't technically cured but went on a quest. Discovered molecular relationships in everything but focused on restoring and upregulating insulin receptor expression. Learned about GLUT-4, T3,(which in adequate supply upregulates the expression of ldl receptors and affects insulin signalling and blood glucose homeostasis) selenium, caveolae and lipid rafts where receptors lie in wait, about antioxidants like ginger, curcumin et al. that act as anti-inflammatories (inflammation acts to downregulate receptor activity), about inflammatory cytokines and advanced glycation end products, about superoxide dismutase and nitric oxide, epigenetics and microbiome etc. etc. etc. (this is the nutshell version...lol) For me it was about nutrition (ie;nutrient dense, organic) to treat systemic inflammation, toxin free environment, Thyroid's relationship with IRs, macro ratios and micronutrients, omega3s,antioxidants, soil bacteria, sunshine, D3 and cholesterol sulfate..replenishing gut flora intensively for 3 months. Three months later..a1c 4.5/trigs 38/ glucose tolerance test below 140 (won't do that again, strange to overdose on glucose and a pain to re-adapt to NK) C-reactive protein , homocysteine markers down very low, T3 up..other cool numbers as well but not for this thread. Anyway, worked for me..not easy to figure out for each individual, very personal, not focused on a single element but rather the larger picture of the many delicate interrelationships , synergy and ephemeral nuances in our day to day health habits. Very elegant actually.

B>BPCoffee, kefir, cranberry fat bomb
L>Chinese pork belly,, ginger,star anise, fried egg, stir fried sauerkraut
D>salmon,wilted kale caesar, roasted habanero salsa, avocado,leftover sausage bacon chowder IMG_0638_zpsc47c6620.jpg
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Old 12-10-2013, 11:32 PM   #184
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Thanks for sharing the interesting information. BG over 850? That is amazing. My Father was recently diagnosed after having a BG over 650.

The first doctor told him he was Type 1 and that he would never get away from the insulin injections.
The second doctor, a diabetes specialist, told him he was "T2-insulin dependent" and that he would never be able to stop the insulin injections.

My Father stopped eating so much fruit and sugar and stopped taking his statin, now he no longer takes insulin injections, just a pill once a day. Craziness. I was visiting my family in America when this all went down. I remember the doctors gave us absolutely no hope.

Anyway, this is an eating thread..... brussel sprouts are really cheap right now. In the past, I thought I couldn't eat them due to the ensuing bloated stomach. Recently, I gave them another try: Instead of roasting them in their whole form, I shredded them first (to be like a slaw) in the food processor. Then I roasted them on a high heat with my favorite fat for about 30-40min, turning every 10 minutes.

In the end, they taste amazing, somewhere between warm sauerkraut and french fries! And most importantly, no gas or upset tummy!
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Old 12-11-2013, 05:28 PM   #185
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I shred and caramelize Brussel sprouts almost the same way but sauteed. It's great with lemon juice and poppy seeds.

B>BPC
L>simple..kefir and ground beef with goat cheese, cream,, mushroom, egg, spinach
D>ground lamb, kale, egg, habanero salsa
chocolate fat bomb
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Old 12-11-2013, 06:49 PM   #186
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S: shirataki noodles with butter and sautéed leeks,
D: lengua taco with avocado (no tortilla)
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Old 12-11-2013, 07:39 PM   #187
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B an egg and a piece of bacon
L quiche and sausage cream cheese dip on lettuce. This cream cheese dip was made in the crock pot and seved by a co worker- totally worked for NK. Had sausage, cream cheese, sour cream and various peppers and cheese. They were eating with chips while I ate mine on a bit of lettuce.
S salmon, cheesy cauliflower
Fat bomb
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Old 12-12-2013, 02:51 AM   #188
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B: Creme fraiche, almond butter, EVCO
L: salmon tataki, soured cream with herbs, stir fried leek.
D: eggs, not sure how I'm preparing them. Probably scrambled, cause it is quick!
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Old 12-12-2013, 09:57 AM   #189
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Breakfast: Bacon and eggs, and a bowl of blueberries topped with half heavy whipping cream, half almond milk (my favourite cereal substitute, sometimes I add coarsely chopped macadamia nuts)

Lunch: salmon-cream cheese dip with cheddar cheese chips

Dinner: Creamy mushroom soup

Thanks, Lyrrh, for that thorough reply! I am going to have to do some research!

@Green, tell me more about this fat bread! Sounds amazing. I am trying to get over almond flour (trying to avoid PUFAs), and I have found that because macadamia nuts are so fatty, it is hard to get them into a fine ground, but if you turn them into butter, it does create a wonderful texture for baked goods. I have also had good luck with muffins, biscuits, etc. I hope to master a gingerbread for the holidays : )
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Old 12-12-2013, 10:25 AM   #190
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Cavewoman: google "fat bread free the animal" it's his third attempt/version that i did. it was pretty good. let me know how that gingerbread turns out. I'm hoping to make some keto ginger snaps on christmas. Holidays are usually the only time I allow myself to eat keto versions desserts. otherwise, that's all i'll be wanting to eat.

Today:
B: jalapeno bacon and coffee with cream
L: buttery cabbage and grassfed beef soup, a square of Lindt 90% w/ peanut butter on top
S: more bacon
D: low carb tamales!!! so excited... hopefully they taste alright. using pureed whole sweet baby corn and coconut flour to make the low carb "masa"
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Old 12-12-2013, 10:57 AM   #191
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Green, ohhhh, tell us how the tamales work out.
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Old 12-12-2013, 03:57 PM   #192
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Br>BPC
L>coconut ginger soup with chorizo and lots of different small diced veggies
D>Kefir, Asian lemon soy honey glazed sticky chicken thighs, mixed kale spinach, cauliflower rice
Dess...double chocolate fat bomb
kimchi tomorrow

so many good ideas here like lengua tacos, cheesy cauliflower grits, fat bread and tamales. love it!
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Old 12-12-2013, 05:09 PM   #193
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One more thing you guys..as a rare(ish) treat I made for myself and my 13YO daughter some hot cocoa from pastured raw milk and cream along with some organic 85% chocolate, touch of vanilla and sweetener and into it I dropped a cream cheese coconut fat bomb that kinda sorta looked like a marshmallow bobbing on top. Trick is to slowly bring it to 135ish degrees so as not to denature the proteins and enzymes. Drink it slowly. That last little bit of fat bomb that didn't completely melt into delicious luscious foam was unbelievably perfectly balanced between a semi-solid state and the aforementioned luscious foam. Times like that make me think of a Neruda poem.
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Old 12-12-2013, 05:29 PM   #194
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I just gotta comment that I find it incredulous that I read so many posts from people who get bored with the supposed tedium of low carb eating! Seems pretty ridiculous especially after following this thread!
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Old 12-12-2013, 06:37 PM   #195
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This was brunch: a pan-seared pork chop with Boursin garlic and herb cheese on top, and two cups of coffee with HWC.

I'm not sure about dinner yet, but I'm thinking either a ground beef skillet meal with green beans, salsa, and sour cream, or Italian sausages and cabbage.

Lots of water and black tea with HWC.
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Old 12-13-2013, 12:06 AM   #196
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lrrych: If I lived near you, I'd definitely be paying big bucks for your leftovers!

In the way of food news, my MIL is finally cooking something that I am TOTALLY on board with for X-mas: a tradition cheese fondue, Swiss inspired. Apparently the Swiss like to eat this after spending a day skiing in the mountains.

First, you have to buy amazing raw milk cheeses.
Second, shred them directly before slowly heating.
Third, as you heat the cheeses together, slowly stir in a bit of dry white wine and your spices (like nutmeg) until super creamy.
Fourth, dip lightly steamed vegetables in the cheese.

She also does a meat fondue at the same time. I think it is really fun to sit at the table and cook your food together.
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Old 12-13-2013, 01:38 AM   #197
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Unna: Looooove cheese fondue! Instead of bread, I use mushrooms, cauliflower and broccoli.... The veggies you could use are limitless really. Just depends on your tastes! Enjoy, what a nice idea! I may have to steal that recipe!

Last year for New Years' eve we did a meat fondue, which was lovely. MIL made lots of different sauces and dips, and tons of veggies as well.

My menu today:
B:creme fraiche with almond butter and EVCO
L: I discovered a new Italian takeaway place that does amazing hokkaido pumpkin soup... They even add a splash of double cream and fresh parmesan to it. Divine! (They list the ingredients on their menu, very NK/LC/Paleo!)
D: not sure. Two of my three friends are already coming this evening and I wanted to go out to this steak place, but every single decent restaurant in my town is booked out, so it looks like I'll have to cook. I'll think of something... I may actually make steaks at home with some nice herb butter and fresh steamed veggies.
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Old 12-13-2013, 05:13 AM   #198
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Fondue!!! Used to do this years ago with a family of 8. It was so much fun! My Mom would make dips (sour cream based) for the meat fondue as well.
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Old 12-13-2013, 07:45 AM   #199
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lrrych - Do you have any tips for a rutabaga? So far I've only found it to be edible if I use the food processor to shred it into a hash-brown like consistency and cook it in the wok with coconut oil. It was more than edible, it was actually pretty good and the smell wasn't overwhelming.

Once I put the entire rutabaga in the oven and roasted it for hours.... and it just tasted and smelled terrible. My MIL told me they are only rabbit feed. I actually wonder if maybe it was just old.
Is rutabaga the same as swede in the UK?

I made swede chips (fries) last night. I cup in to chip shape and boiled them for about 15 minutes until starting to go soft. Then drained the pan and melted a little butter in the hot pan and coated them in butter. Mixed a little salt in and roasted on a high heat for about 30 mins in the oven, turning a few times. They were great!
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Old 12-13-2013, 07:45 AM   #200
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..........


lrrych: If I lived near you, I'd definitely be paying big bucks for your leftovers!

..........
.
DITTO ! ! !
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Old 12-13-2013, 11:09 AM   #201
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Breakfast: Two cups of tea, each with 1/4 cup of heavy whipping cream

Lunch: Macadamia muffins smeared with butter. A cup of tea with 1/4 cup whipping cream

Dinner: If all goes as planned: A cheese-crust pizza topped with pork sausage, mushrooms, peppers, and onions. Instead of red sauce, pesto, to get the fat up : )


Stardust, those rutabaga chips sounds amazing! I have a bunch of rutabagas in the fridge. I will have to try this tonight or tomorrow. Did they get consistently crispy? I have had some luck with beet chips, but some never get crispy (while others can basically 100% pass for a potato chip, especially if using golden beets). Winter squash chips are my favourite, and I cook them just like you, by boiling them first, then roasting until crispy.

I love rutabaga + carrot mash. One serving for me (100 grams) is about 10 carbs, so I have to be on it with the portion control, but it soaks up butter and sauce so nicely, and is so delicious.
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Old 12-13-2013, 01:46 PM   #202
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Oh and lately I've been eating marscapone. Lots of marscapone. I'm sort of ashamed, but I feel amazing.
No need for shame - mascarpone is wonderful stuff! I found it on steep discount this week and bought 4 tubs. I use it to make great ketosis balls that taste very close to divinity, so it spares me from a lot of temptation at Christmas time.
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Old 12-13-2013, 01:57 PM   #203
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Have you guys ever tried making your own mascarpone? It is extremely easy and that way, you can find organic cream to make it even better! Google pastry affair and mascarpone cheese and this gives a very clear step by step with illustrations.

Last edited by clackley; 12-13-2013 at 01:58 PM..
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Old 12-13-2013, 02:53 PM   #204
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No need for shame - mascarpone is wonderful stuff! I found it on steep discount this week and bought 4 tubs. I use it to make great ketosis balls that taste very close to divinity, so it spares me from a lot of temptation at Christmas time.
How do you make your ketosis divinity balls?!!?!
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Old 12-13-2013, 03:04 PM   #205
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Today:

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S: BPC
L: bacon, and crispy swiss chard
S: square of lindt 90% with a bit of PB, some cheesy flax crackers, brie
D: mussels

Sooooo snacky today.
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Old 12-13-2013, 04:15 PM   #206
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B sausage and egg
L chicken thigh and 1/2 avacado
D Christmas party with friends- this will be challenging- plan to have the prime rib, salad and half servings of potato, roll and cheesecake.
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Old 12-13-2013, 07:54 PM   #207
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Quote:
Originally Posted by unna  View Post
..........


lrrych: If I lived near you, I'd definitely be paying big bucks for your leftovers! 

..........
.
DITTO ! ! !
hahahahahahahahahaha

Br>BPCoffee
Lu> Egg Foo Yung with bean sprouts, shiitakes,pickled ginger, bacon, roast chicken thigh, scallion, red peppers, broccolini, sriracha sauce
D> Mediterranean Ceviche with Alaskan Wild King Salmon, scallops, shrimp, Nicoise olives, mozzarella, cherry tomatoes, basil, lemon juice, habanero, cukes

IMG_0644_zps6921a064.jpg 957c425e-675f-4f2f-83d3-425b76258d7a_zps30c7aea9.jpg
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Old 12-13-2013, 11:36 PM   #208
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Have you guys ever tried making your own mascarpone? It is extremely easy and that way, you can find organic cream to make it even better! Google pastry affair and mascarpone cheese and this gives a very clear step by step with illustrations.
No - I never even thought about it. In Germany, tubs of marscapone are super affordable.

But when I visit my parents soon, I will definitely be using this recipe! Last time I was there, I was starved of marscapone because I could only find it at an expensive supermarket in a very small container for $6.
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Old 12-14-2013, 08:47 AM   #209
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Breakfast: spinach and kale protein smoothie with berries and coconut milk, coffee with heavy soy cream and CO.
Lunch: breakfast sausages with mayo for dipping
Dinner: chicken wings and more mayo dip.
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Old 12-14-2013, 09:25 AM   #210
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Quote:
Originally Posted by lrrych View Post
Code:
Galveston Gal	
Quote:
Originally Posted by unna  View Post
..........


lrrych: If I lived near you, I'd definitely be paying big bucks for your leftovers! 

..........
.
DITTO ! ! !
hahahahahahahahahaha

Br>BPCoffee
Lu> Egg Foo Yung with bean sprouts, shiitakes,pickled ginger, bacon, roast chicken thigh, scallion, red peppers, broccolini, sriracha sauce
D> Mediterranean Ceviche with Alaskan Wild King Salmon, scallops, shrimp, Nicoise olives, mozzarella, cherry tomatoes, basil, lemon juice, habanero, cukes

Attachment 52503 Attachment 52504
Wow, your egg foo yung puts mine all to shame. I won't even take a picture of it because it is so ugly!
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