Low Carbers - How "low" do you mean?
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What works best for your body is what is "right" for you. Most of us agree to keep a sharp eye on starches and sugars. We are striving in our own way(s) to better the standard American diet and thus improve our health.1
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KnitOrMiss-I just read your post, and I am really concerned that you need to see a metabolic/bariatric physician. This is someone who can not only help you lose the weight, follow your nutritional needs, follow your metabolic needs along with the hormonal needs that seem to be giving you such problems. I agree that the LCHF diet is probably the best one for you, but you also need a very knowlegeable physician to direct all of those other areas of your life. Your health is not something that you want to guess at. You are on the right road, but you need more help than this site is able to provide.1
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Vive le difference'! That's the best never learned French I can do, lol.
I'm a keto'er with carbs 5% which is 16 grams for me currently. I was one test away from being officially diagnosed with diabetes. This has brought my fasting blood sugars down to near normal and normal ranges depending on the day. Stress always bumps my fbs up a bit. My lowest so far has been 89 (woo hoo!!!).0 -
I generally maintain on about 100-125g net but presently at 8%/<25g with intermittent fasting to get a bit of pudge off again as I had let things get a bit out of hand. I have autoimmune thyroid problems, and fibromyalgia (which is why I am gluten free and have been for 6 years now). When I am back at my maintenance level my extra carbs come from beans, brown basmati, and berries and apples and once in a while my favorite fruit, grapefruit.
As all the others have said.... do what works for you and we will all help support your decisions and chime in if we have similar experiences or a fresh perspective.
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Yesterday, I ate over 3,700 calories and 71g net carbs. Lately, I've just been (ch)eating sooo much. Part of that is because I always have had an enormous appetite. The other part has been comfort (emotional) eating. Prior to my recent binges, my calorie allotment has been 1,650 and calorie goal has been to stay 20g-30g. I've just struggled to keep to that... though I eat low carb foods that made up the 71g.
My 71g net carbs yesterday came from:
-Protein powder (next time I buy, I'm getting at a different type)
-Chili (my homemade chili has no beans... but includes sausage, beef, bacon, zucchini, tomatoes, and some spices) This last batch has about 1g carbs per ounce, but when eating 1-2 lbs. of it, that adds up.
-Cheese and cottage cheese
-Nuts and peanuts
-Tomatoes
-Low carb tortilla (6g net carbs in this)
I have type 1 diabetes, so wouldn't eat bananas or oatmeal because that wouldn't work for my BG. Even the volume of these lower carb foods (where I might have 5g-30g carbs at one time) challenge my BG because I'm very carb sensitive since becoming fat adapted.
If you don't have any medical issues, though, and this works for you; then why change it?1 -
This is a great question and I'm really appreciating the responses. I'm really new at this, day 25 to be exact. I'm currently tracking all of my food, both for macros and for calories--one of my goals is fatloss. I aim for (and seem to be staying within) max 20g net carbs. But I'm eating primarily whole foods so I don't have to think through whether or not I'm going to calculate added inulin (chicory) or cellulose fiber as "net carbs" for processed foods. For me, at this time, that approach would have me flirting with the "exceptions" rather than mastering the self-awareness, discipline, and benefits of a low-carb, high-fat ketogenic foodway.
My carbs tend to come from dairy (cheese) and non-starchy vegetables. I love vegetables, so I'm usually eating lettuces, collards, kale, broccoli, cauliflower, chard, parsley, cilantro, etc. every day, if not with every meal. I think of avocado and olives as fats, but they also have some net carbs I'm happy to add to my totals. I try to make my own sauces so I can control those potential carbs as well, but I did concede to a 1g-carb/2 tbl ranch dressing for my buffalo wings. I also try to add fermented vegetables and dairy like kimchi, kraut, and kefir--additional sources of acceptable-to-me (but still limited) carbs.
With PCOS and suspected insulin resistance, I'm aiming for this much lower carb range to give my body a chance to heal. Already the inflammation is gone, my energy is astounding, and my physical capacity and desire for movement is profoundly increased. Maybe I will explore the other healthy, but higher-carb, vegetables at a later stage, but for now I'm keeping it keto!1 -
This is a great question and I'm really appreciating the responses. I'm really new at this, day 25 to be exact. I'm currently tracking all of my food, both for macros and for calories--one of my goals is fatloss. I aim for (and seem to be staying within) max 20g net carbs. But I'm eating primarily whole foods so I don't have to think through whether or not I'm going to calculate added inulin (chicory) or cellulose fiber as "net carbs" for processed foods. For me, at this time, that approach would have me flirting with the "exceptions" rather than mastering the self-awareness, discipline, and benefits of a low-carb, high-fat ketogenic foodway.
My carbs tend to come from dairy (cheese) and non-starchy vegetables. I love vegetables, so I'm usually eating lettuces, collards, kale, broccoli, cauliflower, chard, parsley, cilantro, etc. every day, if not with every meal. I think of avocado and olives as fats, but they also have some net carbs I'm happy to add to my totals. I try to make my own sauces so I can control those potential carbs as well, but I did concede to a 1g-carb/2 tbl ranch dressing for my buffalo wings. I also try to add fermented vegetables and dairy like kimchi, kraut, and kefir--additional sources of acceptable-to-me (but still limited) carbs.
With PCOS and suspected insulin resistance, I'm aiming for this much lower carb range to give my body a chance to heal. Already the inflammation is gone, my energy is astounding, and my physical capacity and desire for movement is profoundly increased. Maybe I will explore the other healthy, but higher-carb, vegetables at a later stage, but for now I'm keeping it keto!
You are dead on with sticking to whole foods making this so much simpler. Getting into the whole "net carbs" thing in processed foods seems to mess up a lot of people based on stuff I have seen posted.2 -
I've been sort of responding to what my body wants. If I'm CONSTANTLY craving sugar, I go strict keto for awhile. Once I'm ok, I might have a carby treat or two, or maybe do low carb for a bit. I've been doing IF 20/4 for awhile and that's been really great. I get to eat big dinners like I'm used to and snack at night and I'm not over my calories because that's all I eat for the day.
If you have a lot of weight to lose you won't starve, but you still have to keep your nutrition up and take vitamins etc.2
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