lebowski8 Member

I had to read this twice. At first, i thought you meant brats = spoiled children. Now I got it!

Wow. That seems unusual! Was she cooking just for you, or for a group? It seems like she didn't actually listen to or respect your requests? I've got vegan friends whom, when hosting, my wife and I have made special plates just for them-- doing research to be totally sure no animal derived ingredients got in the dishes.…

Thanks for the encouragement! I want to keep on going. I'm doing keto for reasons beyond weight loss, but really that's most of it. The other part is hypothesis-- I want to see if I can get the blood work to move into the correct range. I really believe that keto can put my metabolism right-- better than all the other diet…

I mix dannon plain whole milk yogurt at a ratio of 3/4 cup yogurt to 3 tbs heavy cream. It comes to: 8g protein, 8g carb, 24 g fat for a full serving. I might eat half that serving at a time. I imagine you might do something similar with whole milk greek, which is a few g lower carb but much higher protein.

That's a good idea too! When I read that link, I suddenly remembered doing that fat fast when i did atkins 12 years ago. I can't remember the results, but what I remembered was dividing up a couple jars of Macadamia nuts into 250 calorie portions.

Thanks for that link, I will take that advice

Thanks for the feedback. Maybe I've been losing inches?? I haven't even thought of remeasuring myself! thanks for the Good idea :)

Thanks. I agree about the double-checking of ingredients. I was looking for no HFCS / no sugar added tomato sauces. I went to 3 supermarkets before I found some. I've also found HFCS and sugars in most brands of sausage / wurst / hotdogs. Finding brands without those additives is time consuming.

I think i will try to eliminate one common "problem" food just one at a time, on a week by week basis, to see what happens. I eat a lot of dairy foods, for example, especially hard cheese and yogurt. I could start with the hard cheese next week.

Thanks for the tips. I'll ask my doctor for these tests at the next visit.

I have fixed the privacy setting, thanks for letting me know. And thanks for the tips & link.

I'll be sure to keep it under 25 g. It isn't that hard, if I cut back on yogurt. I'm counting total carbs also, not net carbs. I know that many say you can subtract the fiber, but I don't want to bother with the extra math.

When I have the next visit, I'll ask for the additional tests. I'm going to get a glucose meter this month. My last fasting test came out at 86, and that was back in May, when I was still doing the low GI diet. I'm curious to see what it is like now, and to get many points of data, not just 2 per year.

Thanks for the reply. . My timeline might be off somwehat in my venting, but in the past 5-6 weeks I've generally (90%) kept my carbs under 35 g , and on the 3 or 4 "off" days, under 60 g.

My thyroid tests came back in normal range. I've not seen an endocrinologist nor a nutritionist.

Thanks, I'll send a friend request

In the USA, it's called Gyro Meat.