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I'm in the UK and I bought a product on line called sukrin. It's actually really, really good. I recommend it, as a sugar-sub sweetener. It tastes about as much like sugar as anything can, but of course, it's great as a sugar-free ingredient.
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@Sunny_Bunny_ is your gal. I can never articulate technical info very well. except you need more sodium than you think, and not as an additive to food, but be careful of excess potassium intake, because too much can be really, really bad news.
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Calories...? In bacon....?? There are calories in Bacon?!!? What sorcery is this - ?!? Noooooo! OMG!! I've been losing weight by eating Porkalories! Seidain' so!
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Wooo-Hoooo!! <3
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@andysport1 , could you give us a little more than just 'veggies and fish'...? Pulses? Nuts? what veggies? what fish? (some pisco-veggies won't have shellfish, for example....?) Why are you on any specific regimen? What's your aim/goal, if any?
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Magnesium helps. It's wonderful. Oh, and salt. But Magnesium seems to work wonders.
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During the 2nd WW years, here in the UK, carrots were a constant stand-by. Hundreds of imaginative recipes were invented to try to vary the dishes, but it always came don to 'carrot' soemthing. People in crowded cities took to living in underground chambers and tunnels, and those especially vulnerable (London, the South…
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@trish55011 keep going gurl. You're fine. Forget the scales, they are all and anyone's worst enemy. And they lie, time and time again. Example: Yesterday morning. Got up weighed myself. Sat in front of laptop, wrote a couple of emails, read some stuff on here and another website I moderate, painted my nails. About an hour…
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I hate to say it, but the hair suits your hubby. And you look terrific!!
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If you're losing weight:* Eat all the protein you want. Seriously. * Eat only as much fat as you need (already a food natural content, or the amount you cook in) * Reduce carbs - some vegetables have them too, so watch the veg/intake. Other than that, you're free to est, drink and be merry!
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I buy organic, unsweetened, natural full-fat Greek yoghurt. Unbeatable. Makes great labneh, too.
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Yeah, but frankly, I eat so much omega 3 stuff, I figure - unless you're pre-disposed to high cholesterol and it's a medical issue, - frankly, sod it. Jeesh, our health is so improved on LCHF/P, and our fitness levels higher, I really can't think it's an issue for those who are already health & fitness conscious!
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^^... I do this already... ^^
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Avocados won't actually begin to ripen and mature UNTIL they are picked, or until they fall naturally from the tree. Only after picking do they begin to soften - which is why commercially, it makes sense to deliver them and sell them as quickly and as soon as possible after they've left the plant. That's why we get hard…
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@melmerritt33, done!
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Absolutely! I'll send you a PM...! :)
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Yup. When hubby and I first went LCHF/P, I immediately cleared every single cupboard of any food that was carb based. All the breads (pitta, sliced, fresh-baked, crumpets, buns, wraps) every grain of rice, every carb-laden tinned product - and all the potatoes and pasta. I must have ditched a small fortune, but it…
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I wonder if the end consumer will get a choice? One would be forgiven for thinking, "Well of course they would! It's the consumer who counts!" but sadly, it's not always so, in the face of a total absence of common sense on an industrial scale... Here in the UK, it is totally, absolutely, completely, entirely impossible,…
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wine looks great. Steak's a little over-cooked for me. But I can assure you, I'd have eaten that without complaint!! :) ;)
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I have a chicken liver pate recipe to die for. Admittedly, it contains a slice of bread, but hey, guys - c'mon... divided into the portions of pate you get, it's ridiculously low carb, even then! I can sell you a copy of the recipe if anyone wants it.... :D
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buy a low fat avocado, peel, and dice it up. Put in a food processor. Add a knob of butter, cream cheese and thick cream. Eat. Ya boo sucks to your low-fat avocado!!
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This made me laugh....
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Chef (looking at offal) "Hmmm...let me see... what have we here....?" Offal: "I'll be anything you want me to be, darlin'!"
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I gorged myself absolutely stupid on proteins yesterday, with a smattering of carbs and a fairly liberal addition of fats. I dropped a pound today. Go figure. I've been doing this since March, and there are times I STILL find it hard to get my head round the fact that (within the right proportions) you can really push the…
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Oh, I see, thanks. I thought you meant there was some kind of complication, or food warning! I've been eating lamb's/ox heart pretty much all my life with no adverse effects, so I was curious...! Cut it into bite-sized chunks, and use it as an addition or substitute to stewing beef. You can also stuff it and roast it....…
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I am not speaking for @stepea83 , but I have a recipe that I made up on the spur of the moment when hubby and I got home late and were wondering what to eat. 8 skinless, boneless chicken thighs, each cut into 3 pieces lengthwise (in other words, in the direction the bone would lie, in the meat, if present. Not across the…
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I eat a lot - and I mean, A - LOT - of lacto-fermented vegetables, mainly sauerkraut, but also a whole load of kimchi - and I'm a real offal fan. I have a lamb's heart curry bubbling in my slow cooker (crockpot) as I speak...Mmmmm!! but I'm not a meal-planner by any means. My H loves prawn mayo with avocado, which I make…
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I make my own kefir. Take a glassful. I add a chopped green banana, some chia seeds and some SLAP according to taste. You could sub the banana with 1 or 2 prunes (max), which are both sweet and good for the *ahem!* digestive system... ;) SLAP is equal portions, BY VOLUME of Sunflower seeds, Linseeds, Almonds and Pumpkin…
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180C. That's around 355F, I think.... 350F would be fine. Middle-top section.
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...Could you elaborate...?
