Big guys advice on carbs, help!

im not a big guy; but i was sure eating like one for a while. I found that i really had to re-train my body. I started out substituting the carbs. quinuoa for rice. spaghetti squash for pasta, etc. After a while i just stopped craving them and was able to just enjoy a small portion once in a long while...unless they were jalapeno ketlle chips... then i can lick the bottom of the bag. I try to keep the carbs out of the house. If its not around i cant binge

You'll feel great on low carb once you get used to it. Just get certain snacks that you love as low carb alternatives, there are loads of recipes online. Try fat bombs!

I carb cycle ...I love it ..... I alternate everyday ... low carbs then high carbs and so on

At 6' and as high as 387 (currently 346) I can understand where the OP is coming from. And it isn't simply "but I love bread and pasta" so much as carbs are EVERYWHERE in so much of the stuff we like. Chocolate cake, potato chips, pizza and pretty much everything they sell at that wonderful bakery we found about 18 months ago. And that isn't even factoring things like just an easy meal of a box of pasta with butter, garlic and pepper.

I am currently in the early phases of my doc supervised weight loss and that is the hardest part (outside of just eating whatever I want) and we are targeting to keep goals of 50-100 carbs and around 160 protein per day (eating every 2 hours or so) as I am insulin resistant and have dysmetabolic syndrome.

A couple suggestions were recently made at my last appointment. The first was using cauliflower as a rice substitute by either chopping it very fine and nuking it for about a minute or for a more accurate rice texture, grating it on one of the box graters. We tried the former tonight with poached salmon and it was good and a nice sub for the more traditional rice pilaf we would have had with it.

Another one was the recommendation of using a simple device you can buy called a Veggetti. It basically looks like a giant hand pencil sharpener that lets you turn things like zucchini and summer squash and cucumbers and such into pasta shape. Traditionally, substituting a vegetable as a pasta was usually relegated to spaghetti squash due to it's design. This simple device lets you use the veggies I mentioned (and any like them) into the equivalent of spaghetti or fettuccine at a FRACTION of the carbs but still with the same application. By comparison, 1cup cooked spaghetti has 220 cal, 43g carbs (40 net) and 8g protein while using zucchini pasta with the veggetti, the same amount has 25 cal, 6g carbs (3 net) and 1g protein. That leaves a lot of room for the carbs that might be in the sauces and such that can be harder to get away from.

For bread it was suggested that if I really needed bread, to try doing more as open face sandwiches or the like. Or if I am eating out at someplace and get a burger or the like, eat part of it without bread and then fold the extra bread on one half over and discard the top bun since it is the larger amount of bread typically. And while it doesn't satisfy the bread desires, keep in mind that many places will substitute the bread out and do sandwiches as lettuce wraps instead. While I love the bread at Jimmy John's, doing the Gargantuan as an "Unwich" is acceptable because it is everything inside it that I love more.