Low Carb Diet (atkins)

Ted_Hutchinson

Badger_Lady wrote: »

Thanks for these... my lodger does a type of intermittent fasting - he does a kick-start "detox" with a full week on nothing but brown rice (by the end you get fed up of brown rice and eat nothing), then he goes back to normal eating but fasts from Saturday morning to Sunday teatime.

Brown rice still has a highish glycemic load and really isn't helpful for anyone low carbing.

The Intermittent Fasting programmes suggested in your links sound much more sensible - might have to give it a go for a week and report results!

The point of these is NOT to shut down your metabolism completly (otherwise you'll find it harder to lose weight when you eat your normal low carb diet) You really do have to prevent it entering starvation mode. That is why Dr Davis is so insistent that a reasonable amount of nutrition via V8 or Soy Milk is available throughout the day along with plenty of water.

shykins

i have been doing IF as i said for about a week , basically i eat in a 5hr 'window' but not outside of it other than i do have a coffee with cream first thing which isnt strictly permissible but i refuse to give that up lol

to be honest its no hardship to me, i have never eaten breakfast and can easily go to 2pm without eating but get hungry at night, so thats what i have been doing.... i even managed it pretty well at the weekend when we were out except for not being able to drink as much water as i would like

when i do eat i do still stick to lowcarb, cant bear the high carb stuff anyways so thats no hardship either....havent read teds links sorry not had time but thats how i have been doing it and feel much better for it i have to say
x

Ted_Hutchinson

Faster Fatteners
When it comes to making fat, not all sugars are created equal. Researchers have shown that fructose creates fat in your body more rapidly than other sugars.

This research is saying when we consume fructose, particularly high fructose corn syrup,the fat synthesis rate is more than twice, almost three times the rate than glucose alone.”

This does NOT mean that glucose (as in ordinary sugar) is safe or good for you. It will raise blood sugar and cause raised insulin levels, it's just does it a little slower.

Knowing fructose & HFCS create fat faster than sugar means concerned parents should first eliminate HFCS completely, then reduce sugar where ever possible and increase vegetable and whole fruit (rather than juiced fruit) consumption.

paula7924

I'm feeling a bit poorly today - sore throaty. This is the fist time I've felt horrible while low carbing and I really want some hot chocolate (as I alwas do when I get a sore throat). That is obviously out - how can i get a milky-drink fix? Would soya milk make a nice cup of cocoa? Any other sugestions.
(I tried making cocoa with cream, splenda, cocoa and water and it was really bland and horrid despite all of the cream)

Ted_Hutchinson

paula7924 wrote: »

I'm feeling a bit poorly today - sore throaty. This is the fist time I've felt horrible while low carbing and I really want some hot chocolate (as I alwas do when I get a sore throat). That is obviously out - how can i get a milky-drink fix? Would soya milk make a nice cup of cocoa? Any other sugestions.
(I tried making cocoa with cream, splenda, cocoa and water and it was really bland and horrid despite all of the cream)

Soya milk has fewer carbs than dairy milk, if that helps. Since I have been keeping my D3 status around 150nmol/l with 5000iu/d I don't seem to catch infections of any kind so it's not been a problem I have had to deal with.

paula7924

I've just tried soya milk cocoa - fairly rank (but no worse than cocoa made from cream and water) but maybe an aquired taste.

The unsweetened soya milk is 0.3g carb in 250ml (normal mug) so that's ok.

Ted_Hutchinson

paula7924 wrote: »

I've just tried soya milk cocoa - fairly rank (but no worse than cocoa made from cream and water) but maybe an aquired taste.

The unsweetened soya milk is 0.3g carb in 250ml (normal mug) so that's ok.

Could try putting cream in the soya cocoa to make it smoother, creamier and more satisfying.

Badger_Lady

I make a dairy-free cocoa thus:

1 tsp cocoa powder
1 tsp agave nectar (I'm guessing Splenda does this job)
Pinch cinnamon
1/2 square dark chocolate
1/2 cup oat milk (or soya milk)
1/4 cup oat cream (I'm guessing you could use dairy cream??)

Mix up cocoa powder, cinnamon and most of the dark chocolate in the bottom of a small pan, then stir in a little cream to make a smooth paste. Turn on the heat and pour in remainder cream, soya milk and agarve nectar. Keep stirring until warm and serve with the rest of the dark chocolate sprinkled on top.

I find this a complete luxury, but then I don't have a very sweet tooth.

sandy2_2

Badger_Lady wrote: »

I make a dairy-free cocoa thus:

1 tsp cocoa powder
1 tsp agave nectar (I'm guessing Splenda does this job)
Pinch cinnamon
1/2 square dark chocolate
1/2 cup oat milk (or soya milk)
1/4 cup oat cream (I'm guessing you could use dairy cream??)

Mix up cocoa powder, cinnamon and most of the dark chocolate in the bottom of a small pan, then stir in a little cream to make a smooth paste. Turn on the heat and pour in remainder cream, soya milk and agarve nectar. Keep stirring until warm and serve with the rest of the dark chocolate sprinkled on top.

I find this a complete luxury, but then I don't have a very sweet tooth.

ooohhh that sounds delish, I´ve got a roll of natural chocolate from the caribean so I might try with that.

Birdie85

Oooh, that cocoa does sound nice! If I hadn't been such a bad girl I'd be able to have that tonight but I'm doing the 2 weeks detox (again!). I'll just have to look forward to having it in 13 days!