CharlieLopez2005

Makes sense what you're trying to do, but that's a lot of conscious, mental counting just to eat a few bites (even for this accountant!), let alone a single meal! BUT...if you experiment with it and it seems to work for you, who am I to judge? =) In terms of gauging satisfied vs. full, I think the content of what you eat…

I tried the 6 meals-a-day thing after reading Bill Phillip's book Body for Life a few years back. At least for me, it just didn't work out, but part of my issue was that I wasn't hungry 6 times a day. I felt eating smaller portions that often, especially when you're not hungry, took more discipline and will-power than I…

This seems to be working well for you so far, so I say keep it up for the time being. The only question is how hungry are you after 1200-1300 calories a day? What calories can't tell us about a food is how satiating it is to you.

At least in my own experience, I've been able to drop 33% body fat (from 50% down to 17% now) over the past 14 months on a low-carb diet.

That's awesome your daughter has done so well! I absolutely agree with you on listening but also challenging doctors. Patients shouldn't just blindly accept everything a doctor says on faith just because they have a white coat and title. But if a patient never does sufficient research on their own, they'll never ask more…

Good luck with your masters! Your insight makes perfect sense if we assume that a doctor recommending a low-fat (high-carb) diet to a Type 2 diabetic is the only or best way to lose weight (in particular, adipose tissue) for people with this condition. However, I would think following a diet that provokes higher blood…

I once thought the same thing, but in this specific case, glucagon and insulin are both released in response to dietary protein in the absence or restriction of carbs. The type and amount of protein seems to affect the degree of glucagon/insulin response as well. This explains why protein-rich foods can raise insulin…

Our bodies produce insulin in response to protein so that the amino acids it breaks down to (especially the essential amino acids) can be pushed/absorbed into our cells for good use, like repairing muscles. However, unlike carb-rich foods, protein-rich foods also elicit increased levels of the hormone glucagon, which helps…

Protein shakes or lots of meat, like tuna, are ways to get 50g protein easy into one meal. As far as lean body mass versus straight body mass, I'm not sure. Protein has many important biological functions within the body beyond muscle repair but not all of one's body weight requires protein (and excess, unused protein in…

Neat thing about the 10 fries is that you can wait 5 years to eat them and they'll still be in edible condition! THAT is convenience! :smile:

Because my body needed extra space to store my additional awesomeness. :smile:

In a blender bottle: 1 Scoop IsoPure protein powder 2 Cups Silk Unsweetened Almond Milk 1/4 tsp No Salt Put in a storage container to freeze and thorough shaking. Results: It was either solid or liquid, but never anything approaching creamy texture. Seems that heavy cream had something to do with this.

Thanks for the recommendation! Just took a look at their website. Definitely better, 1/2-cup serving to 1/2-cup serving size, than Breyer's Carb Smart ice cream. I bet these would be good with Walden Farm's zero-calorie chocolate or caramel syrups.

Sounds tasty, but the only issue is that frozen fruits are somewhat high in carbs, and peanut butter (real peanut butter, that is) has some carbs in it, too. Though on occasion, I do like a few spoonfuls of real peanut butter with low-carb yogurt (Kroger has a decent brand that's 4 net carbs per cup).

In a 20 oz. blender bottle, I shake 1 scoop IsoPure protein powder (0 carbs) with 3 cups of unsweetened almond milk (Silk brand, 0 net carbs per cup). Calorie-wise, it's like 210 calories per shake, zero net carbs, and 28g protein. Excellent thing to keep in the fridge to kill certain cravings or post-workout.

My weight loss seemed to occur in a step-wise fashion as well after the first few weeks where it was more straight line. For example, for two or three weeks, I'd stay the same weight, then suddenly drop 5 lbs.

Use a salt substitute like "No Salt" instead of regular salt. 650mg per 1/4 tsp.

Awesome job! Many would consider a 70%-ish heart rate a good fat burning zone.

Prior to joining MFP, I lost 100 lbs in about 10 months just counting net carbs alone. The idea is that with lower carbs, you up your protein and fat content of food, which provides higher levels of satiation so you eat less total calories on average. Obviously, on MFP, I count calories now too, which provides more…

What is the reasoning behind these recommendations to consume 1g protein per lb. of body weight? I've heard anywhere from 0.5g to 1.0g, but they all seem kind of arbitrary.

I'm so excited that there's finally a low-carb group on MFP! Like many low-carbers, I've done it on my own, but since I joined MFP back in September 2011, I've been very fortunate to be in a position to help others and in turn have others help me. There's a lot to learn and share under the broad umbrella of low-carb…

-Vitamin D (my 25-hydroxy score is in the mid-70s, an optimal range) -Dr. Weil's Magnesium/Calcium Citrate blend (highly bioavailable compared to other forms; magnesium is a co-factor in over 300 bodily processes) -Vitamin C (haven't actually done much research on this, but it was a cheap and started taking it when I was…

There are much lower-carb breads out there, usually in the health food stores (in the frozen foods section). Julian Bakery comes to mind; I use one called Sami's Bakery, which has a bread that's 2 net carbs/slice. They also have low-carb bagels and dinner rolls, I've learned recently. Julian's ranges between 1 to 3 net…

What your guy friend might be alluding to is that the body will readily convert excess non-fiber carbs into body fat. If the body can't immediately use glucose (digested from non-fiber carbs) or store it as glycogen in muscle cells via the hormone insulin, then your body stores it as fat. Why? Because excess glucose in the…

One word: Baconnaise! (see http://www.baconnaise.com/)

I've done two stints with WW. WW is basically a re-packaged low-fat, high-carb diet, and if you're a Type 2 Diabetic, you'll constantly feel hungry due to your body's inability to handle carbs well. I'm not quite Type 2 Diabetic, but while on program I never understood why eating whole wheat spaghetti would make me lazy an…

Yes, you CAN believe it's not butter! =)

The way I look at hunger is that it can be satiated through a combination of two things: physical gut capacity and bio-chemical signals. Physical gut capacity seems self-explanatory, but bio-chemical signals are trickier. We can take pills, for instance, that act as an appetite suppressant, which make us think we're full…

I love eggs, but even I will get tired of them if I eat them everyday. You can make a crustless, low-carb version of a pizza called a "meatza" (i.e. http://www.foodrenegade.com/meatza-recipe-for-grainfree-pizza/), which can be modified to be just about zero-carb and reheats real well. You save carbs if you grate cheese by…