You said your doctor suggested staying below 50g carbs, presumably for weight loss, or is there an underlying medical condition such as thyroid issues or diabetes that could be of concern?

If not it might be time to start watching calories more closely, definitely agree with the above. I'd try re-calculating my goals, drinking plenty of water, and sticking as close to hitting my recommended fat intake, getting a minimum of .6g protein per lb of lean body mass, and staying within the recommended calories as much possible without going over for at least a week.

Sometimes it's simply too many calorie high days mixed in with good days that make for confusion.

You've been successful in this WoE for a good length of time, so I'd assume your method for measurements are accurate, but it never hurts to try being a little more diligent in this area too... I know sometimes I've gotten lax and the scale was sure to let me know it the following Wednesday.

A couple thoughts....

Recalculating not only calories, but also macros is a good idea. (Have you read through that sticky LCD Launch Pad? If not, it's got links to keto-calculators that can help you along.)

You don't need to hit any fat targets, since your body will cheerfully snack on body fat if you don't feed it enough. (!)

However, you should hit (but not significantly exceed) your protein target.

Good luck!

Troubles I see with your food choices:
As mentioned before I question the Low fat half and half, and use of egg substitute.
Using the power crunch cookies for lunch most days (full of artificial sweeteners, is fake food imo, offers no nutritional value)
What I mainly see is a lack of real food. Tuna is good, but is Low fat (even with the mayo it's still not higher fat).

Switch the Low fat anything for full fat options (the satiety is wonderful). Drop the power crunch cookies for a while, and see if you see a difference in weight loss. Imo it would be better to have sandwich meat, and cheese, instead of those. Your body isn't sure what to do since you're giving it bacon, but then egg substitute, and other low fat foods. Best of luck to you!

Agree with everyone above - avoid fake food like the plague and don't use MFP's calorie recommendation. Get a DEXA scan and RMR if you can and base your intake on those. Also, exercise! Especially resistance exercise if you don't have any limitations.

darlswife wrote: »

It has been hard to go from the low/no fat weight watchers days where I lost 75 pounds 15 years ago. I was so successful with thAt. Moving to full fat foods has been hard for me.

I use boxed eggs because of the convenience really. It's 98%egg whites ( I thought) and makes life easier to measure a half a cup out rather than trying to weigh whole eggs. If it's going to help, I can use whole eggs. Anyone know if I can crack a bunch of eggs in advance and use them as needed?

One of the trickiest parts of the LCHF life is getting over the years and years and years of "low fat is best!" Once you manage though, you find out high fat just tastes so much better and is so much more satisfying!

I don't know about cracking whole eggs in advance and using them as needed. I worked at a bakery as a teenager, and we had a giant bucket-o-eggs that we used (precracked and scrambled together), but I don't know if that was treated in some way to keep it safe.

I think that if you just crack them as you need them, you can record "2 large eggs" or "2 jumbo eggs" or whatever size you buy. There only seems to be about a 10 calorie difference between sizes, so I would imagine individual differences between eggs of the same nominal size should be inconsequential for your logging.

98% egg whites seems fine - but then you are missing out on all of that yolky goodness!

Just my two cents - I hope it helps!

The ability to be exact is impossible. My recommendation with eggs (if you're cooking them ahead of time for convenience) is if you cook say six eggs (number off the top of my head), divide them into three equal portions for storage. Wa la, you've got two egg servings! Yes, you need the yolk (for the fat)! Egg whites are good, but don't provide the best part (imo) of the egg!

I had a hard time overcoming the fat phobia that's been preached to us forever! I'm an RN, so the preaching has been done by me too! Once I saw what high fat could do for me (made me feel healthy, and not hungry!) I haven't looked back! I actually believe that low fat diets have lead to many of the health issues we are seeing today (explosion of dementia, and Alzheimer's especially!)! I recommend you read up on this as soon as possible, because until you change your thinking, and belief (as I had to do too!) about low fat you will have trouble with being successful with LCHF. Recommended reading on this is "Cholesterol Clarity" by Jimmy Moore, "Grain Brain" by David Perlmutter. These have been instrumental in changing my thinking about low fat, and what it's done to us!

Hugs to you! Changing this thinking is a process, but can be done! Please read, and educate yourself about this! You need this belief to solidify this woe for yourself, and for defense against the people who "poo poo" this too!

@darlswife

I'd imagine that this is more of a reactive hypoglycemia issue, from the sounds of it, because the body naturally spikes insulin around the times you eat...like it gets to know your schedule. So even if you don't eat in the morning, you'll still have insulin running around looking for sugar, etc. The body is really crazy insane and somewhat brilliant... If you're like me, you've just broken yours and are having to fix it before doing any real "progressive" type improvements.

I'd definitely work toward getting a better breakfast in. Sometimes my breakfast (on a fasting day) can be 800 calories or more - like 3-4+ eggs with breakfast meat and cheese, etc. The more solid fats and protein I get early can totally set the tone of my hunger the whole day. Usually it's more of the 350-600 calorie range... Lunch is almost always lighter calorie wise, just because I don't want to feel heavy at lunch unless I went light at breakfast... Dinner is a bigger meal, too...

Another note - I was low carb for well over 6 months before I started extending my meal breaks. I realized that no matter what I ate for lunch, I always was DYING for a snack after it, no matter what. Because of this, I started pushing my "lunch time" back by 5 minutes here, 15 minutes there, etc. until it was silly late in the afternoon and I hadn't missed eating. This took me AGES. The further I pushed it back, the easier it got...

I'm one of those who does not do well AT ALL if I skip breakfast, so I can sometimes IF through it, if it happens naturally for whatever reason, but that's like MAYBE once a month... But I can sometimes, when fully fat adapted, skip lunch...or go until like 4 pm and have a small snack before going home and making dinner...