never fails

On Oct 10, 5:05?pm, "FOB" wrote:
Iceberg lettuce sucks, romaine is pretty good, mixed baby greens are
wonderful. Spinach is excellent as well, raw or cooked.

wrote:

| Onions rock but they're also 8 carbs per half cup and an artichoke is
| about the same depending on how you cook it.
|
| Lettuce...personally, I'd rather inhale fresh radon from the garden,
| but thanks for the suggestion.
|
| c
|
| I'd smoke lettuce.

Iceberg lettuce is actually made of chilled and moisturized church
sermon programs. I'll tolerate one of those bags of green stuff they
sell at the store under the fake thunderstorm. Broccoli, cauliflower,
mushrooms.

Otherwise I'm out.

c
sugar, we're goin down

Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

Roger Zoul wrote:
| "FOB" wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....

"FOB" wrote
Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

ah...same carbs but easier to deal with. I'll definitely try it then as the
store has them.


Roger Zoul wrote:
| "FOB" wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....

On Oct 10, 3:20 pm, "Roger Zoul" wrote:
"FOB" wrote

Try unsweetened Ghirardelli chocolate, it's much better than Baker's.

I will, if it's not carbier. The Baker's tastes good to me.

1/4 cup virgin coconut oil, 1 packet Sweet Leaf Stevia Plus, 1/2
tablespoon unsweetened cocoa. Mix together and refrigerate/freeze on
a plate, in a plastic container, or spoon into small candy molds.
Makes 4 servings - 1/2 gram of carb and 1/2 gram of fiber per
serving. Rest is just good-for-you fat.

I use candy molds that hold about 1 teaspoon each, so one serving is 3
pieces.

You can also use flavor oils. I've been experimenting with peppermint
right now.

Myra

Chocolate is how you got fat in the first place.



"Roger Zoul" wrote in message
...

"FOB" wrote
Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

ah...same carbs but easier to deal with. I'll definitely try it then as
the store has them.


Roger Zoul wrote:
| "FOB" wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....

Chocolate that's been ****ed with by adding unnecessary sugar to it.

In article ,
"jcderkoeing" wrote:

Chocolate is how you got fat in the first place.



"Roger Zoul" wrote in message
...

"FOB" wrote
Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

ah...same carbs but easier to deal with. I'll definitely try it then as
the store has them.


Roger Zoul wrote:
| "FOB" wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....

Myra wrote:
:: On Oct 10, 3:20 pm, "Roger Zoul" wrote:
::: "FOB" wrote
:::
:::: Try unsweetened Ghirardelli chocolate, it's much better than
:::: Baker's.
:::
::: I will, if it's not carbier. The Baker's tastes good to me.
::
:: 1/4 cup virgin coconut oil, 1 packet Sweet Leaf Stevia Plus, 1/2
:: tablespoon unsweetened cocoa. Mix together and refrigerate/freeze on
:: a plate, in a plastic container, or spoon into small candy molds.
:: Makes 4 servings - 1/2 gram of carb and 1/2 gram of fiber per
:: serving. Rest is just good-for-you fat.
::
:: I use candy molds that hold about 1 teaspoon each, so one serving is
:: 3 pieces.
::
:: You can also use flavor oils. I've been experimenting with
:: peppermint right now.
::
:: Myra

Thanks, M!

On Oct 10, 5:11 pm, wrote:
On Oct 10, 1:07?pm, Jackie Patti wrote:



Doug Freyburger wrote:
"Pat" wrote:
What's with this drinking oil?

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within
a couple of days I could no longer gag the stuff down.

I just can't see sipping oil.

It seems to me much easier to add fat to your diet by combining it with
veggies: butterhead lettuce with olive oil drizzled on top; bell
peppers, onions and garlic stirfried in avocado oil; an artichoke dipped
in melted butter.

It's dead simple to get lots of fat if you use a veggie substrate for
the fat.

--http://www.ornery-geeks.org/consulting/

Onions rock but they're also 8 carbs per half cup and an artichoke is
about the same depending on how you cook it.

Lettuce...personally, I'd rather inhale fresh radon from the garden,
but thanks for the suggestion.

Why not skip the carby middle man and go for something like
Florentine beefsteak. Porterhouse + salt, pepper, aromatics and
extra virgin olive oil. Or, go with compound butter sauces. Old
school,
like before Ancel Keys tried to kill us all.

Losertown USA wrote:
Doug Freyburger wrote:
"Pat" wrote:

What's with this drinking oil?

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within a couple of days I could no longer gag the stuff down.

I tried it as "your body, your science experiment". I was not much
surprised when it triggered the gag reflex, but people kept saying
they tend to binge on fatty foods and I wanted to check for myself
how much those claims had to do with the carbs and/or protein
the fat is mixed with. In my case the more carbs mixed with the
fat (cookies) the more I will continue to over eat, but the more
protein mixed with the fat (steak) the less drive to over eat.
Purity of the fat matters so butter on triggers gag for me. I've
read for who will chug heavy cream but I haven't tried that level
of fat on myself.

I see it as a common mistake folks make early in the plan. The
appetite drops, the newness of that impresses, and over-reaction
is done. As long as folks are nudged back towards eating real
food like veggies and meat, it should be temporary.

My rule is generally that when I'm not hungry, I don't eat.

Your body, your science experiment. Treating food as a hunger
prevention mechanism means paying attention to portions and
gradually reducing to see if hunger is trigger - More work. IMO
waiting to get hungry before eating very gradually erodes my
motivation - Less work but a worse long term strategy. Especially
with the appetite suppression of ketonuria it's easy to drop into
starvation by wating until hunger arrives.

I've been
on a course of steroids and antidperessants, and I know that insulin
resistance has grown horns, a tail and rented a condo in my body at
this point. When my IR is low, I can eat 2000 and maintain my weight
way way under 200 pounds. When it's high, I have to go under 1500 at
least,

Since you know your calorie target, I suggest it's better to work to
the target than to use appetite to drive your food.

and I tend to push the fat content up rather than add veggies
or protein.

Both fat and protein increase glucagon so both drive fat
out of storage. It's ambiguous which is better at it and there
is disagreement on ASDLC on the topic. I'm in the fat
school and I have used lower-protein/higher-fat to bust stalls.

Protein also spikes insulin to a lesser degree, Non starchy vegetables
do the same.

That's extreme insulin resistance. Since IR varies by person,
shooting
for an average because it's an average is not the way to go once
you've
learned the ways you aren't average ...

I wonder how much of that is conditioning and how much natural aversion. I
enjoy butter, especially nice little slices of very cold butter, can
consume a condiserable amount of heavy cream with no problem. I also love
the fat on meat. I never bought into the low fat thing.

Doug Freyburger wrote:
|
| I tried it as "your body, your science experiment". I was not much
| surprised when it triggered the gag reflex, but people kept saying
| they tend to binge on fatty foods and I wanted to check for myself
| how much those claims had to do with the carbs and/or protein
| the fat is mixed with. In my case the more carbs mixed with the
| fat (cookies) the more I will continue to over eat, but the more
| protein mixed with the fat (steak) the less drive to over eat.
| Purity of the fat matters so butter on triggers gag for me. I've
| read for who will chug heavy cream but I haven't tried that level
| of fat on myself.
|