MunchMunchMunchkin

Anybody?

NoSalt and NuSalt are just a brand names salt substitutes that consists of ground potassium. I'm sure there are plenty of others that are basically the same thing put out by most seasoning companies. A teaspoon is 2600mg of potassium in the case of NoSalt. As far as I can tell, all of these potassium based salt substitutes…

If you don't generally care for sweets, chocolate is still easy to add to a lot of dishes. A simple one is chocolate dipped bananas, covered with nuts or another topping of your choice. All you need are the banana, the ability to melt chocolate chips, and chopped nuts or other toppings.

I also aim for 40c/30f/30p, though I tend to not be able to fit in the carbs because I love meat so much. I tend not to worry about it as long as things don't get too far off from 40/30/30, I'd say I stay within 30-45c/30-40f/30-40p. No adverse affects from this level of variance as far as I can tell, I feel great.

Oh wow, really? That's way better than I expected. Taste won't be affected No particular package will likely ever need to last more than a couple weeks.

Is that much of it really absorbed by the food? Especially something like salmon that won't be tossed about much? Stuff like eggs I can understand soaking up everything though.

Okay, it looks like it's not well understood. I'll just stick to what I've been doing.

Other people might be getting too much, but that's of no concern to me, as I prepare almost all my own meals and consume very little oil. At a glance and using USDA figures as a thumb sketch, I'd say I average 3g of u3 and 8 of u6 each day. U6 rarely goes above 10g, some days U3 hits 10g too. I'm certainly never hitting…

Just one last bump to hear from the day time crowd, no vitamins or minerals are being cut/drained away it sounds like?

Buying leaner meat for many things simply isn't possible for me, unfortunately, I've never seen any store selling bacon or other 'trimmable' meats in such a fashion, always whole. Even for things that are available in lean form, I don't always prepare my own meals, but I don't mind being the weirdo at the barbeque getting…

Out of curiosity, how are you tracking the trimmed foods? Also, if anyone was curious, I shoot for a 40/30/30 carbs/protein/fat profile

Between the meat (even trimmed), eggs, cheese, fish, and chocolate, saturated fat definitely has a presence in my diet of between 15 to 35 grams a day, something which I'm unlikely to change. I eat a couple chicken livers each week, so vitamin A isn't a concern if any of it is held in the trimmed fat or drained grease.

Anybody?

Heh, I should have mentioned in the original post that the reason my diet is light on probiotics currently is because I can't stand yogurt, kimchi, sauerkraut, and pretty much all the other foods that appear in 'top 10 propbiotic food lists' in Google results. I can throw some chia seeds in oatmeal and see how that works…