williams969 Member

I eat LCHF, but I never use/consume leftover fats from cooking. I don't like it, and would rather have my daily fat intake come from some yummy olive oil or avocadoes. I suppose, if you like it, consume it. Be sure to log your meat raw, to ensure you're counting the fat that ran off (and are consuming) in your calorie…

That gives me an idea. I love eggnog! Alas, I have become increasingly lactose intolerant. I make my own milk kefir (with secondary ferment to reduce the lactose further). I think I may have to experiment. :) Otherwise, there's dairy free recipes on the internet, too.

I love sauerkraut, kefir, and kimchi (not too spicy, though). I make my sauerkraut and started making milk kefir (ridiculously easy, imo). Kimchi I buy, but haven't since moving to Nevada; haven't found a Korean market close to me.

My username means I was too lazy to think of something clever. It's a truncated version of the MFP assigned default. :| :D

@canadjineh , I love the KIND company and their products! I just can't fit a bar in my day right now, unless I don't eat my veggies (that's not gonna happen, lol). Once I up my carbs to 50g, then they're back in the mix. Those were always a go to, portable snack for me<3 I have had the strong + kind bars (the savory…

Start of LC diet (Oct 1): 143lbs Start of keto (Oct 13): 139.8lbs Today: 137.4lbs GW: 130lbs (128-132 range) Whoa! LC, particularly keto, is very powerfully successful for me! Why, oh why, did I stubbornly hold on to the low fat, low sodium, high carb dogma for so long? THIS WOE is right for me! Even though I've been…

I saw that train wreck and chose to stay out of the fray, lol! I don't like arguments that like. Yeah, I choose to keep the calories on, but I totally understand why you, and anyone, want to hide the column. It's really not necessary or helpful data for some folks. There's a script for that ;)

Nope. Never will, either. I chose this lifestyle not for specific medical reasons. Rather, I chose it for carb addiction/binge issues and for keeping my energy level throughout the day, while not feeling constantly hangry. As long as I'm accomplishing those things, I figure I'm fat adapted; testing won't tell me anything…

Dark leafy greens; occassional bits of tomato, onion, peppers, and garlic; avocado, 15-30g nut butter here and there, and a wee bit in my dairy intake (30ml HWC, around 50-60g cheese daily). Im at 20g net carbs.

I'm the same. No matter the brand or protein source (I've only tried whey, whey isolate, egg, and soy powders), cramps and intestinal distress. And I've no problem with allergies or intolerances to those things in food form. I just chalk it up to the often added sweeteners. My tummy doesn't like it, so I don't use powders.

I think I'm in a similar place. <100g net carbs since Oct 1, day 3 of <30g net carbs for me. I only had one, umm, intestinal distress (loose and urgent stool), likely due to too much fat only at one time (no BFC or fat bombs for me, thank you, lol). No other keto flu symptoms (yet?), no keto stink, no faintness, but I'm…

Prior, I've lost 10lbs in 9 months on high carb/low fat "IIFYM style" eating. Constant thinking about when my next meal will be. Felt "full" after every meal, but never satisfied long. Afternoon "crash" every day, despite pushing all the "magical, energy producing, happy carbs" into my piehole all day long. 2 weeks of…

Lol. Yeah, that explains why everything they're eating is exactly opposite of LCHF. Times, they are a changin' (well, WOE has for op). :)

One tablespoon each of natural peanut (or other nut) butter and coconut oil does it for me when I'm way under calories. And a square or chunk of hard cheese is never wrong. There's always room for those. Otherwise, simply adding extra butter or oil to your current meal adds calories without extra bulk.

That's just referencing whether or not the butcher trims the fat circling the edge/outside of the roast/steak. Those two usda listing are for consuming the fat and lean, ie the fat running inside and throughout the cut. Which I assumed you're eating.

Use the USDA standard reference. 23202 for 1/8" fat. 23231 for trimmed to 0" fat.

Search for "beef, rib eye steak, choice, raw". Just like that (rib eye are two words in the usda database). Then choose the one that applies, ie. I believe there are listings for trimmed to 0" fat and trimmed to 1/8" fat, and lean only or lean and fat. I'm guessing you're going to eat the fat (yummy, yummy fat). In that…

Don't. I never had any creepers or noodz or anything obscene. Until I did. Gross!!! After that, I deleted all male MFP friends, save for 4 guys whom I know are upstanding, moral gentlemen with shared fitness goals. And good for you, @Bonny132 for reporting. I did the same for my creeper. He's long gone from here. Zero…

Hi, lovely lady! Yes, I've come to the dark side. I was told there'd be bacon and pork rinds, lol!

Yasss! I'm a baby low-carber (former lowish fat IIFYM-er), and I still have a freezer full of blah extra lean steaks/roasts and 99% lean turkey, which honestly tastes like leather and cardboard, respectively. Drooled over some lovely untrimmed, super marbled ribeyes at the meat counter. Not today, but you'll be mine,…

I agree. Throughout my time on MFP (2-1/2 years now), I've lost, maintained, bulked, and am finishing my cut, without much fuss or difficulty. My personal choice has always been to eat mostly whole foods, strive to eat lots of plants (always a work in progress for me), limit (not restrict or abolish) fast foods and treats,…

I agree with the consensus, it's not necessary. Plus, #4 is near impossible for animal product consumers. All meats contain fats. So that leaves protein powders or plant based proteins. Oh, wait a second. My favorite plant protein source is lentils. High in protein AND carbs (as are many whole food, protein rich plants).…

Umm, I said 5 lbs over 2 years. Sorry I was unclear. The 3 month bulks every year aided in that, as lifestyle wise, I won't commit to a 6 month bulk.

I'm just about at this point. I've chosen (no reason, just wanna) to reduce my sugar and dairy intake. I used to take my coffee like you, OP--lots of heavy cream and sugar for me. First, I switched to all splenda (no sugar), and slowly replaced my cream with skim milk and one 15ml/1Tbsp of sugar free flavored creamer. Then…

Agreed! Since 2014, I've used these months for a purposeful bulking season. I typically gain 5-7lbs total over the holidays, then shed it in Jan/Feb. Because of this, I'm at the same weight as Oct 2014, but with 5lbs more LBM. Even if I did not track the muscle gains, I'm still content to accept that I'm going to indulge…

Yaass. I just buy 100 calorie snack bags or pre-popped popcorn (with serving size listed in grams) to stop myself from over-analyzing such confusing labeling. Another confusing label I came across was on Honey Maid graham crackers. "Serving size 8 crackers. 1 serving = 2 full crackers." WTF? Good thing I use a food scale.…

Cheese Peanut butter Pork rinds/chiccarones Those are my favorites

Breakfast: Kefir and coffee, liver and eggs with sauteed veggies Lunch: Big ol garden salad topped w/ avocado, sardines, and dressing Dinner : Pot roast, broccoli w cheese, roasted potatoes Snack: celery w peanut butter

I see quite a few of you saying lentils, and I totally agree. I had them for the first time last week, simply cooked in chicken broth. Wow! So delicious and filling. I'm definitely going to try the curried lentils mentioned above. I think it may be a crowd pleaser for my hungry, hungry family (teen boys and an active…

I grew up with 2% milk, 2% cottage cheese, nonfat yogurt, and full fat cheese and real butter. To me, those taste best, as I'm accustomed to them. I tried 4% cottage cheese once and whole milk. Way too "fatty" of a texture for me. I stick to my choices based on flavor preference, and adjust portions to fit my goals.