Carbs as a thermostat
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doodleswithpencils wrote: »Yes, don't accept hating all veg until you've tried a bunch of recipes. Have you done what us mothers have done for probably time out of mind and hide them? I know it's probably harder if you're making it yourself and know they're there, but go for the old disguise 'em.
The book "Deceptively Delicious" is about just that!
http://www.doitdelicious.com/cookbooks/deceptively_delicious
She goes in to adding vegetable puree to a lot of things for her kids, and it's a fun read. Maybe see if the library has it, since I read it back in my pre-keto says so I'm not sure how LC-friendly it is. but the principle is sound for picky eaters.
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daylitemag wrote: »@doodleswithpencils sadly, I literally hate almost all vegetables and always have. I used to eat some carrots but have cut them out due to high carb content. I will occasionally have some green beans as a side nowadays. Overall this WOE has been very easy for me and fits well with my natural carnivore ways, but one does start to get tired of the same things day in and day out. I just need to experiment with some other LCHF recipes.
My husband used to hate veggies too until he met me, his world of veggies consisted of the soggy kind that came out of a can or veg that had been boiled to death. I'd probably hate veg too if I had to eat it that way as it looses all its natural flavour, even steamed veggies are boring and tasteless, though dousing them in clarified butter can help. I find veg tastes best sautéed or roasted in high quality olive oil, coconut oil, clarified butter, goose fat, bacon grease, etc., you get a whole different flavour profile.0 -
There's a recent interview Jimmy Moore did with Dr Ludwig where he talks about insulin resistant and T2D patients being able to have periods of increased carbs after periods of low carb due to improved insulin sensitivity. But he goes on to say that it's short lived as the insulin resistance again becomes an issue. But he's talking about it as being completely ok to plan maybe a few months low carb and one month slightly higher carb and then resume low carb.
Now he's not talking about bread and cupcakes, of course. He's saying some starchy vegetables (but no white potato) and small amounts of fruit. And for the low carb periods, he wasn't even suggesting Keto level was necessary, but he definitely supports the idea that each person has a different tolerance level.
It was a good podcast. I definitely recommend listening to it since you're considering some new foods to be included in the future.
Sorry, I couldn't get you link right now.0 -
That's interesting @Sunny_Bunny_ does he offer any explanation about this? Is he suggesting that the pancreas starts producing insulin on its own again and then stops shortly thereafter? Are the test subjects regaining fat around their pancreas during that period?
I'm very excited to see the results of a larger scale study being done here in the UK to assess the possibility of regaining pancreas function. The small version of this study was quite hopeful, showing that a good percentage of people can regain enough function to start eating some carbs again, though obviously not excessively. It'll be interesting to see how that works out with a larger group.
For me, as a food addict, this woe definitely suits to quell my addictions, so I'll never go back to starches, but it would be nice to be able to go up to 35-50 g carbs again one day w/o have to stick a needle in myself
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Here is the link: https://www.google.co.jp/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwjBkJ_e8ufKAhWIsJQKHUJQDgsQFggbMAA&url=http://livinlavidalowcarb.com/blog/the-llvlc-show-episode-1068-dr-david-ludwig-takes-a-closer-look-at-why-we-are-always-hungry/25894&usg=AFQjCNEvsA4s_PQrgPNzzS0L1-aPt6Z3Qw&sig2=lehgnTXsYTIgD5jpn2iwig&bvm=bv.113370389,d.dGo
Basically, Ludwig is middling low carb, high fat -- 40% slow-carbs or so. He also refers to low GI index foods. Insulin sensitive people may not do well on his plan, he says. Book has lots of science for the nerds! I just started reading it.0 -
The basic idea is the same as we already know. That organ fat reduces, returning better beta cell function now that they are not blocked and reduced carbs, therefore reduced insulin, return insulin sensitivity. But that too long spent even at the moderate carb level will induce insulin resistance once again eventually. This is another aspect that varies by person.
He mentions some human studies they did and an a more tightly controlled animal model too.0 -
daylitemag wrote: »Lately I've been thinking about what I will do if I ever get to my long-term goal weight (180-200lbs). I've been at this for more than 30 years and never got down that low. I always end up gaining back whatever I've lost. I hope this change to LCHF will be "the" change that is sustainable for me. I think it may be as I find it really easy, so far.
In the back of my mind is always this thought of "what happens when you get to the goal?" How will I keep the weight off? Will I start to eat more? I can't lose weight forever. Sooner or later I will have to find how to "maintain" a healthy weight. I have a lifetime of experience NOT maintaining a healthy weight, but absolutely zero experience keeping any stability. So, this brings me to the concept of "Carbs as a thermostat". It really comes from something that Dr. Jason Fung says in his videos, but it has crept into my consciousness in the past little while. He says that your body can either run on glucose (carbs..and to an extent protein), or fat. When in Ketosis your body is running on fat, because you are severely limiting the intake of foods that produce glucose. This is what I've been doing for the past 3.5 months and the weight has been steadily coming off. So, when I hit my goal weight I think I can just slowly increase my carb intake (healthy stuff like fruit) and thereby begin running on glucose more than on fat. If I notice the scale start to creep up I will know that I need to "dial-down" the carb intake until I find an equilibrium where I neither gain nor lose weight (other than normal day-to-day fluctuations). So, that is my theory on "carbs as a thermostat." I will be interested to hear what you all think and also what your plans are for how to manage your maintenance weight. I know that some of you are there and your input will be helpful. Frankly, the thought scares me because I would hate like hell to lose 125LBS only to gain it back again, again.
I tried doing this, 2 years ago, after losing a lot of weight on LC and ending up at my goal weight: result: weight gain brought me well over my starting weight and I had to start over again. I know everyone's different, but by now I simply know I need to stay low in carbs. HF is the tool that keeps me there. Frankly, your post reads like justification.0 -
Basically, Ludwig is middling low carb, high fat -- 40% slow-carbs or so. He also refers to low GI index foods. Insulin sensitive people may not do well on his plan, he says. Book has lots of science for the nerds! I just started reading it.
I've looked at some of Ludwig's research. His own research shows that low-carb is more effective than low-GI. So why does he recommend low-GI and a carb ramp up?
If you listen to the podcast, you'll hear him mutter something like "There are 7 billion people on the planet. The only way we can sustain that many people is with carbohydrates."
So it's not all about hunger for him. This is probably the same sort of thinking that drove the dietary guidelines we have today.0
