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Starting over, a bit scared of issues that happened last time

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  • batlott
    batlott Posts: 61 Member
    I buy boars head liverwurst at the deli in the amount I think I can eat. Sometimes 1/2 lb and sometimes more or less.
  • totaloblivia
    totaloblivia Posts: 1,164 Member
    EbonyDahlia wrote: »
    totaloblivia wrote: »
    EbonyDahlia wrote: »
    I eat pate and liverwurst all the time :) Usually 50g pate and a 40g tub of philly cheese together for lunch. Pate is a great Keto food.

    Do you eat the pate with anything? Or just on its own?

    I eat it with cream cheese. Once you get it out of your mind that you need to have crackers with everything (or potatoes as a side) it's very liberating. There are alot of dips and spreads and cheeses that you can have sans crackers. You can also use sliced up cucumber if you MUST have something.

    Oh thanks, I was just wondering how to physically eat it - I suppose with a spoon or something, but cucumbers would be great too. You're right, I can't imagine pate on its own, but have often thought it would be good keto with livers etc in it as well.

  • totaloblivia
    totaloblivia Posts: 1,164 Member
    bluefish86 wrote: »
    totaloblivia wrote: »
    Do you eat the pate with anything? Or just on its own?

    Someone mentioned in another post eating it with celery. I've tried it and it's been life-changing. :)

    great tip thanks!
  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    dawlfin318 wrote: »
    jennybird99 wrote: »
    Just a quick comment about "side effects" of eating low/lower/zero carb.
    We should all remember that just because some things happen around the same time, it doesn't necessarily translate into one caused the other. It's important to see your doctor about hair loss that is more than just a little shedding. It could be something autoimmune-ish.
    Good luck.


    I stopped losing my hair and all the other symptoms went away when I went back to my old WOE (in late May), except for the brittle nails- still a problem.

    Thanks for the input, I do appreciate it. I have a nurse at work that dieted (controlled her calories) when I did the keto thing. She also had nail changes. So, I think any diet could cause that.

    If I thought I could not eventually find a way to do this in a healthy way, I would not be back. I really think eliminating the sugar is what my particular body needs. Sugar makes me fat, not the fat I eat. But for me, something went haywire! I was just way too restricted, for too long I think.

    I am not counting carbs this time so far- just eating clean, and not overeating, or under eating. Making sure to eat many fresh (no starch )veggies ,eggs, butter, cheese,chicken, and the like . I will add berries and yogurt on week three.

    I am looking at fat loss over the next six months, not per week. Not using the scale, but using that pair of pants I want to fit back into as a guide. I used to lift weights, and when I did, I added muscle way too easy (for a girl) - which tips the scales.

    I was weighing in way too often- for me anyway- it made me obsess over everything I ate. And I probably did eat too few calories- I never tracked dinner because I had no idea how to count anything my hubby cooked. I just did not eat the starch, and sugar. I wasn't hungry much. When I started feeling ill, my weight loss stopped even when I knew I did not under eat. I bet I was producing cortisol in excess, and that was why the weight loss stopped.

    If anyone can learn from my mistakes so be it. This is where we help each other.

    -Andrea

    This sounds like a positively brilliant plan. The general tenets are ones most people can employ, regardless of plan! Looking forward to following your progress!
  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    nvmomketo wrote: »
    KittensMaster wrote: »
    @KnitOrMiss

    Sounds interesting!

    I mix in pork sausage with hamburger so I will try some liver

    Seems easy enough

    I have seen that Braunschweiger near the bacon at the grocery.

    Sitting next to bacon, it must be good!

    Thanks!!

    That is brilliant... Why didn't I think of that? I too have "issues" with liver that I am trying to get over. That is a great solution.

    I stole the concept from Rocco DiSpirito! He does it on his shows with some way super picky adults and kids, so I figure it should work on most folks... I think he said 2-4 oz of liver per pound or so of ground meat.
  • KnitOrMiss
    KnitOrMiss Posts: 10,103 Member
    greenautumn17 wrote: »
    RE Liver -
    I have a problem with the consistency of raw liver, but I am fine with it once it is cooked. So I do not make my own (and my family refuses to eat liver) but get it at restaurants on occasion. I like liverwurst/braunschweiger but only upon first opening it. After it has been opened I have some kind of pathological disgust toward it. Only one of my daughters eats it, so a lot goes to waste. Wonder if I can find smaller packages?!

    Someone mentioned it in tubs, but I know Brits and other countries aren't as weirded out by things like that as Americans, so maybe look in the more "ethnic" sections or something?

    Does anyone know if you could portion it out and freeze it, only thawing what you need, and it keeps the texture? That could be an awesome compromise for some of us! LOL
  • Foamroller
    Foamroller Posts: 1,041 Member
    I had brittle nails and more hair loss before I went lowcarb. I think for ME, I didn't have enough fat and protein. I did a pretty hefty deficit and fasting too, so it seems to me it was a malnutrition issue, not a calorie deficit problem. YMMV.

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