myfitnesspale3 Member

"Fiber One Cereal" is a high-carb ingredient that will interfere with your expressed low-carb intent. It will tend to stimulate hunger later. Agree that PLAIN full-fat yogurt, with stevia sweetener, is a low-carb ingredient.

google "almond flour bread" has it, there are many minor variations. example: http://allrecipes.com/recipe/246002/almond-flour-bread/

my wife has been making these great coarse-almond-flour-based flatbreads. Relatively low-carb and strong enough to use as sandwich breads. It makes a good bun for sausage-egg-and-cheese breakfast biscuit. There are only 3-4 ingredients such as farmers-cheese, egg, almond-flour, and probably baking soda. If you haven't…

yeah, me too. The craving/hunger goes away after you get back to low-carb.

in general Chinese food (American Chinese restaurant food) is high fat and high carb, but relatively LCHF can be achieved by not eating the rice (or pancakes and hoisin sauce of moo-shu-pork, for example). Some added sugar and MSG will practically unavoidable without a special request and delay. Even when you make a…

have to say I love me some busted can of biscuits

it makes perfect sense that if you are eating the same as before, and no additional activity, then you will return to a similar weight. Many others have said, motivation for change is required. Have you got something to motivate you, other than the goal number? Think about how your family's health is affected by extra…

Salt is a factor that increases water retainage. But if you are eating more bread than usual then you will retain additional water to digest the bread carbs.

almond flour bread and buns. 5-6 ingredients (great), but the crust is not as tough as I would like. It is a good low-carb substitute for wheat-based buns.

Maybe you want to add a hunger maintenance strategy. You can tweak your hunger level by increasing your ratio of carbs to fats+protein.

Ground-flaxseed, muffin in a mug, takes 3 minutes including cooking, has 8-10 grams fiber.

some people are afraid to ask because the weight loss might be from cancer. Funny and sad.

increased salt intake causes increased water retainage immediately to dilute the blood sodium level. It probably also makes you thirsty so you drink more than average. I've noticed the next day, measuring once daily/morning, weight peaks with increased calories by additional water retainage just to metabolize the extra…

5kg, 7% is pretty wide range. Suggest that 2kg, 3% is a good range that makes the difference easier to manage. If I tried to maintain 5kg range then it would take 5-10 days of persistent attention to reduce from max to minimum - that increases chances of discouragement and quitting.

I stopped logging food after entering maintenance weight range. That saved some significant time, but I did not consider it a lapse, since I still log weight carefully. The first 6 months of logging food, taught me the caloric and other effects of my diet so now I only estimate the effect on maintenance weight. I do log…

low-fat manufactured foods usually have fat purposefully reduced. Reducing fat often decreases its taste appeal. Food manufacturers often add sugars to increase the taste appeal. It is no coincidence that increasing sugar content of low-fat foods, increases the carb content which spikes blood glucose higher than fatty…

lowfat and fat-free processed foods tend to make Americans fatter. Lowfat sounds good but dietary fat does not make you fat.

Eat all the pickles, mustard and sauerkraut I want - no limit. No pickles with sugar in them. Kills appetite.

Increasing sugar and carbs proportion of total calories, will tend to increase hunger, which makes it easier to eat more. Increasing fats proportion will make it harder to eat more since it has little effect on blood sugar and will not stimulate hunger.

Dramatic weight change is upsetting to people that think they know you completely. It rattles their cage/foundation thought. After they see you for 2 years at your low weight then that becomes the new normal. Perhaps they will be inspired. Remember 125 is just a number to start you - there may be a better maintenance…

400 calories of carbs will tend to stimulate more hunger than 400 calories of protein or fat. If the hunger difference does not cause you to eat extra calories, then then you have good calorie control.

if your added calories are higher proportion in carbs, then you will tend to get more hungry.

carbs make you hungry. So you eat more carbs. You don't use the extra-hungry calories, and they turn into fat.

If your allergy is by skin exposure then maybe a widespread coating of GlovesInABottle could help. Hot showers, urea, hydrocortizone, and distraction also helps me.

Brown rice and white rice are so similar that it doesn't matter which. It's junk food with little nutrition other than carb calories.

I just noticed this too, From the past 3 years. From no change and no attention to diet, Then taking many small steps that made me today's low-carb weirdo. The change never felt like a painful revolution. Three years ago I never imagined that potatoes could become an unusual treat.

Wow, but you didn't need to lose anything. It must be interesting to see the changes. Nice to be in control. 8 more pounds seems arbitrary - I don't why you are going for it, unless you are a wrestler or biker

Your calories expenditure would range 200-450 because your height, weight, level of effort and efficiency are unique to you at that time. The google calculation range is just a guess for anybody. I'd guess your calories at 200 and suggest do NOT eat them all back. A heart rate monitor configured for your weight and height,…

Sounds anemic, need more iron/meat. If you log all your food then you can see your vitamin/mineral intake and then supplement as needed.

Lots of sugar and carb junkies never realize they are addicts. They get hungry, so they eat more chips. Food companies are happy to feed their monkey without limit, and engineer more unsatisfying food to stimulate the monkey's appetite. It's just business.