When you dropped the carbs did you increase your essential fats?

I've been snacking on black olives (which I do anyway, because I love them) and walnuts (although I am not supposed to eat nuts because of some medical thing I don't want to tell you about). So...maybe? But possibly not enough.

I haven't really been eating any fruit, so I'm wondering if that's part of my issue. I'm about ready to take on the 6 kiwi that are in my fridge to see if that helps.

Yeah if not eating carbs you do not want to eat much fruit and only certain types really when you do.

I personally did not get any headaches, my roommate did but they upped their intake of protein and essential oils and the headaches stopped.

For me I know I am not getting enough protein/essential oils when I start craving carbs/sweets.

I'm thinking for myself I probably should have eased into it instead of just jumping in. Before January 1st I was drinking energy drinks at work (and you KNOW what is in those fuckers!) so to totally cut out everything including the stuff that mother nature made has probably put my body into some sort of shock.

Maybe I should eat a piece of fruit every day until my body stops throwing tantrums because I won't buy Rockstar? (Not bananas, though. Those are the devil.)

Yeah or else just make sure you are getting 30 or 40 carbs a day for a while before dropping further down. Just remember to eat the essential fats because they are what replaces the carbs for this type of eating plan.

Recipe
 

I'm drinking tonnes of coffee still. I have no intention of giving -that- particular vice up...so I really don't think I'm having caffeine withdrawl. Haha, unless I'm so far gone that 6+ cups of coffee a day isn't good enough for me.

:)

Subscribing..

Good to find this thread, I am doing basically a paleo routine and really enjoying how I feel on it. Sticking to an all organic macronutrient ratio of 20% protein, 70% fats (half mono, half saturated), and 10% carbs from high water content sources.

Enjoying reading how other folks are taking this on. :balloon:

Going to make this tonight! Sounds yummy!

Am a total coffee nut... but I keep it to no more than three cups in the morning... (OK, the third is really a grande from Starbucks or our local Persian coffee place... YUM!)

When I hop back on low carbs, I always have headaches the first 3-4 days. I find that increasing my water intake seems to help ramp them down.

I still consume vast amount of coffee (usually accompanied by nicotine) and don't likely see that changing.

Best of luck to you. You might want to try an OTC pain med taken with a full glass of water and backed with a cup of coffee. The caffiene seems to "jump start" the meds for me (or I just use Execdrine Migraine which has caffiene in it).

It was delicious. I hope you enjoy it.

My "sweet treat"
 

I have been low-carbing for years (on and off) and always just feel so much better when I am not elbow deep in a bag of Doritos.

For the days I need a sweet, I use the following recipe:

1/2 c. whole milk ricotta cheese
1 pkt Splenda
1 TBS vanilla extract

Whip it all in a bowl and its almost like pudding.

I've also used other extract flavors - almond, orange, coconut.

Here is a link to the nutritional value of the ricotta:

http://nutritiondata.self.com/facts/...-products/35/2

I have found that website to be a godsend when looking for nutritional value information.

Thanks, Christie :)

So I found out that the headaches were TOTALLY sugar withdrawl. I ate two Kiwi shortly after posting last night and the headache went away.

Mind you, it came back at 4am.

I'm surprised that I'm having so much difficulty with this, to be honest. I have never been much of a starch eater to begin with (I don't eat pasta because it gives me a stomache ache, I hate potato, I don't keep bread in the house, and I only ate rice once a week). I guess between the energy drinks, and the fruit (I always ate a LOT of fruit) there was a lot of sugar going into my body.

Mmmm, fruit.

Wheat flour has protein in it. Soy flour has more protein than wheat flour. Wheat flour has gluten. Soy flour has no gluten.

A couple of links:

wheat flour http://en.wikipedia.org/wiki/Wheat_flour

soy flour http://www.soyfoods.com/soyfoodsdesc.../soyflour.html


Don't forget your veggies and fruits.

I generally eat higher protein and less carbs. I do love potatoes.

Hi
It's been awhile since I have posted around these parts. I just recently found an amazing new soda that has stevia in it and wanted to share in case no one has seen it.

http://www.zevia.com/index.html

ZEVIA Cola

Made with hints of citrus and pure kola nut, ZEVIA Cola is a crisp and refreshing beverage perfect for anytime of the day or night.
0 calories, net carbs and sugars. Very low in sodium.

Ingredients Include:

- Triple Filtered Carbonated Water
- Erythritol
- Caramel Color
- Tartaric Acid
- Stevia
- Fumaric Acid
- Caffeine
- Natural Flavors
- Citrus Oil
- Kola Nut Extract
- Citric Acid
Always 100% Natural

We care about what we drink and know you do too. ZEVIA sodas contain only the highest quality, 100% natural ingredients.

They have 6 different flavors. The taste is pretty good. I have not drank any sodas for about a year and a half and since I have only drank ice tea products, I have become rather bored.

Namaste!

Joe,

Correct, no flour in these and I have no problems with them falling apart unless I use a cheaper PB.

I for one do not use soy flour due to the estrogen properties. If I need flour, I use an almond flour, but find that I rarely if ever actually need it for anything. Sometimes, I will add flax meal to these as well as other baked goods.

Hi Kelt,

I am mostly sticking to an eating plan consisting of 20-30 complex carbs daily, 30 protein and 40-50 essential fats. My carbs come mostly from raw asparagus and spinach, cauliflower etc. Sometimes I skim a little and eat some healthy carb pasta or have a slice of lo carb bread, but that is actually not very often anymore. With protein I aim for the high purine meats and now eat only organic dark meat as well. I eat fruit only on rare occasions now due to the high sugar in it. My goal is to lower my carbs to 10% daily.

I find I have much more energy eating this way, and am also losing inches steadily. I also do not feel lethargic after eating a big meal like I did when eating carbs.

Correction
 

Wanted to post a correction in that whole Wheat flour does contain protein and more fiber than Soy flour. (sorry)

However, the difference in net carbs between the flours was remarkable enough for me to switch.


"...Soy flour has 1/3 (or less) the carbs of wheat flour plus more fiber. It also has protien, which is absent in wheat flour...."

YES YES YES... was yummy. I made it for my wife and served with Roasted Brussel Sprouts.... I also found some online with less sugar... but this recipe rocks!

http://www.butchfemmeplanet.com/gall...o=4563&cat=500

If someone tells me how to post a pic I will post things IN my posts!

Cream Cheese Muffins

Bake at 350

2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci syrup OR equivalent. I use raw sugar.)
2 eggs
1/2 tsp. Vanilla extract (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin pie spice, or other low-carb topping, to taste.

Soften cream cheese about 40 seconds in microwave. (Be sure there are no cold lumps.) Add other basic ingredients. Beat with mixer or whisk till smooth. (Do not overbeat.) Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, spray papers with non-stick spray.) Sprinkle with cinnamon or choice of topping, if desired.

Bake at 350 for 18-20 min. if using standard muffin tin. (Reduce to 10 - 12 minutes if using mini-muffin tin.) Will not brown. Should be mostly set up, but somewhat soft in middle

To reduce sinking centers, bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

Taste best chilled. Keeps well in refrigerator. Can be frozen. These are truly tasty muffins!

Recently I've been eating a lot of turkey chili. However, I really suck at following specific recipes/keeping track of what exactly I do when I cook something. More of a "throw in random stuff" kind of guy.

Epic Turkey Chili:

- 2 lbs/1 pack of ground turkey meat (much leaner than ground beef)
- 2 cans of red kidney beans
- 1 can of diced tomatoes
- 1 can of tomatoe juice/sauce
- chop up about 3/4 of onion
- chop up a pack of mushrooms
- chop up 6 cloves of garlic
- 1 cap full of red vinegar
- 1 cap full of extra virgin olive oil
- put vinegar + olive oil in pot first -> turn on stove
- Once warmed up, put in everything else except turkey meat
- Once boiling, put in turkey meat
- Every 20 mins or so dump in paprika/chili powder
- Cook for 1 hour
- Pray to chili gods
- Devour

35 Gram Protein Slam aka Tuna and Kamut pasta (only something like 18g of carbs):

- Put pasta in pot + boil
- Chop up mushrooms/onions/tomatoes/peppers
- Sautee said mushrooms/onions/tomatoes/peppers in pan with butter
- Put veggies and pasta in bowl
- Open regular sized can of tuna
- Dump 30 grams of yummy tuna protein into bowl
- Devour

*can also use couscous*

Chicken Breast
- Put chicken breasts in pan
- Dump on some Herbes de Provence or Paprika
- Stick in oven for 45 mins at 370
- Devour

Protein shake
Put the following in a blender:
- 2 raw eggs
- 1 cup of 1% or skim milk
- 1 scoop of whey protein
- fruits/berries (usually use cranberries, strawberries, banana)
- Blend

Stealing some recipes! (and thanks to Corkey for digging this up for me!) - Im not on a lo-carb diet or anything but do enjoy eating things that are lower in carbs because I hate feeling stuffed and full of "fluff" as I often do after eating a bunch of carbs.
:rainbowAfro:

This thread is making me hungry but i'm too low to cook anything harder than pasta these days. boo.

i eat a lot of ingredients straight and individually. like nibble on cheese out of the packet, or if i have defrosted bunch of meat i'll just cook it all in one go and eat it served alone to avoid the fuss of leftovers. the joys of bachelor student living. then i might eat some carrots out the packet 2 hours later. I'm still a shall we say very novice cook. i find buying together a bunch of untested ingredients to make up one specific meal alien and fraught with problems and effort. I've taught myself the bare bare minimum at cooking the 3 years since i left home and i think it'll be a while before i attempt anything as adventurous as my disaster of a lasagna last year...

Is it fine not to go make actual tangible meals, as long as i try to avoid eating too many sugary and processed things?

can i just eat ingredients?

I'm high protein and medium carb to as much as I can afford. i'd like to be able to afford to eat less carbs than i currently am stuck with doing since carbs are the cheapest and store for a long time. as far as fat goes, since i am eating more proteins and so more of the fat that comes attached to many i've switched to skimmed milk and occasionally try to buy meat lower in sat fat. however, i am overly generous with my canola oil on everything to get the good fats.

GREAT to see this thread :) I'll look forward to sharing recipes and successes with you all :)

The "Primal" Kitten (with a twist!)

love doing my atkins...I have lost 120 pounds and am feeling better every single day...

High Protein/Lo Carbers...
 

Congratulations!!!

Attached is a link to a document that I put together during my 10 month journey from diabetic/hypertensive to healthy/normal blood sugar/no meds. I hope some of the information is helpful to others. Please feel free to ask any questions you might have or to question any of the information I've included. It (and me!) are both a work in progress!
https://docs.google.com/document/d/1...it?usp=sharing

Hey Jesse - great recipe! I've made one very similar with 1/2 tsp. of liquid stevia plus 1/4 cup of water. I try to avoid all artificial sweeteners because of their impact on the brain/blood barrier and the intestinal micro-villi issues. Sometimes you have to tweak things to use stevia, but I find that the flavor is still great! I also use ZSweet granules on occasion for baking, because they will brown.

In honor of Valentine's Day, here's one of my favorite recipes - Love Muffins!

12 oz. creamy no oil/no sugar added almond butter
1 cup of whole eggs
1 1/2 tablespoons of lemon juice
3/4 tsp of baking soda
1/2 tsp of sea salt
1/2 tsp liquid stevia (I like sweet drops)
1/2 cup of small dark chocolate chips/chunks

Blend all ingredients together VERY well and pour into a loaf pan greased with coconut oil or into 12 greased muffin cups. Bake for approx. 30 minutes (testing with a toothpick should be mostly clean - I'm 30 minutes at a mile high/my oven) at 350 F. Let cool completely before slicing loaf!

Variations: Leave out the stevia/chocolate for a decent 'bread' that you can slice thinly, toast and eat with butter/honey.

Add a mashed banana with the stevia or intead of it - will increase the carbs somewhat

Recipe as listed is about 9g of protein per muffin and fewer than 2g. of carbs. About 185 cals.

Enjoy!!!

Awesome!
 

I'm so happy to find this thread. I've subscribed. :)

My partner and I have made the life style change about 6 months ago. Lo-Carb, High in lean Protein, *really* watching the fat and sodium. It's been a huge change, and we don't consider it a 'diet', more than quite literally, un-learning and re-learning what our bodies feel better consuming.

The hardest part is recognizing that out in the world there is like NOTHING to eat! So we've also altered our life style in terms of preparing things to take with us if we're out for extended periods of time. No more drive throughs ( except for coffee!!) Counting net carbs, etc.

The hardest part was the first month, (for myself in particular being of Portuguese/Irish descent, I was born with a loaf of bread in one hand, and a potatoe in the other) was almost like a carb detox! Seriously, i LOVE carbs.

Now we substitute cauliflower for taters, don't eat much of anything grown under the ground at all, avoid excessive dairy ( cream in my coffee--that's about it) lots of omelettes (egg beaters, etc) with veggies and lean low salt back bacon.

Getting 'bored' was also a challenge, so it's great to find all these recipes.

Hey Kitten,

As for sweeteners, I only use raw agave. The only tweaking involved with it is to use much less of it than what the recipe that uses sugar calls for.

::subscribing::

:sushi:

I try to consume mostly high to medium high purine proteins. these include:

Foods with very high purine levels(up to 1,000 mg per 3.5 ounce serving): Anchovies, Brains, Gravies, Kidneys,Liver, Sardines, Sweetbreads Foods with high and moderately high purine levels(5-100 mg per 3.5 ounce serving): Asparagus, Bacon, Beef, Bluefish, Bouillon, Calf tongue, Carp, Cauliflower, Chicken, Chicken soup, Codfish, Crab, Duck, Goose, Halibut, Ham, Kidney beans, Lamb, Lentils, Lima beans, Lobster, Mushrooms, Mutton, Navy beans, Oatmeal, Oysters, Peas, Perch, Pork, Rabbit, Salmon, Sheep, Shellfish, Snapper, Spinach, Tripe, Trout, Tuna, Turkey, Veal, Venison
Of course, I do not eat all of these because like most people, I tend to be a bit picky and am not really in to calf tongue personally, but hey, to each their own. I mainly posted this so you can see that it is not just meat that your proteins come from. If ever in doubt just Google the item, say you want to know the nutrition in turkey breast...just Google, turkey breast nutrition and it will pull up pages that will tell you the exact break down of the nutrition. Hope that helps.

And yes, turkey and chicken both tend to be leaner than most red meats. I tend to eat way more poultry than red meat. I will eat super lean ground beef, but it's not often, mostly because of all of the hormones and crap they put in it.

I believe that most of the recipes we have so far are more towards the beginning pages of this thread. I will try to post some more up soon, and I am hoping others will as well.