What fats can I add to my Atkins diet

"Avatar" wrote in message
...
I'm a diabetic, and my blood glucose is staying high. I've been very
low-carb (20g) for three - four months now, but it's still high (over
165).

Posters here tell me that that could be because of excessive protein
in my diet--my diet is practially all meat, and they say that 50% of
extra protein gets converted to glucose. And my triglycerides are
still high (234), which could be from that extra glucose.

So what fats do you recommend adding to one's diet to avoid excessive
protein? Cheese, obviously (but am lactose intolerant and lactaid
tablets cost big bucks). Pork rinds. More eggs fried in butter...

Any suggestions on how to get fat content up and protein content down?

Thanks.


Add in measured amounts of nuts...eat more salad with oil for dressing.
Make veggie stry fry with oil, butter, and LC veggies...you can get your fat
% up to 65 to 70 or so if you try....

Butter
Coconut Oil
Coconut Milk
Drained full-fat yogurt
non-hydroginated lard
tallow
Olive oil

I'm a diabetic, and my blood glucose is staying high. I've been very
low-carb (20g) for three - four months now, but it's still high (over
165).

Posters here tell me that that could be because of excessive protein
in my diet--my diet is practially all meat, and they say that 50% of
extra protein gets converted to glucose. And my triglycerides are
still high (234), which could be from that extra glucose.

So what fats do you recommend adding to one's diet to avoid excessive
protein? Cheese, obviously (but am lactose intolerant and lactaid
tablets cost big bucks). Pork rinds. More eggs fried in butter...

Any suggestions on how to get fat content up and protein content down?

Thanks.

Avatar wrote:

I'm a diabetic, and my blood glucose is staying high. I've been very
low-carb (20g) for three - four months now, but it's still high (over
165).

Still no luck getting a better doctor or getting on insulin or
getting the blood tests suggested by Susan? Dude, she's
got more expertese on the topic than the doctors you have
mentioned in earlier threads. Without getting that blood
sugar down a lot of the other advice isn't going to help
enough.

Any suggestions on how to get fat content up and protein content down?

Nina suggested fattier cuts of meat. There's also the option
of using vegitable oils like olive, canola, walnut and so on as
a dip. There's no downside to having lean meat with added
vegitable oil versus fattier meat. Note that either approach
is much more filling than the meat itself so expect to taper
down your portions and end up very close to the same total
calories for the day as before you made the change.

On Tue, 08 Apr 2008 16:06:33 -0400, Nina
wrote:

On Tue, 8 Apr 2008 12:45:04 -0700 (PDT), "
wrote:

Butter
Coconut Oil
Coconut Milk
Drained full-fat yogurt
non-hydroginated lard
tallow
Olive oil

And choose fattier rather than leaner cuts of meat.

And cream, sour cream, and cream cheese are often tolerated very well
even by people who are lactose-intolerant.

Thanks to one and all for the suggestions!

Nuts, coconut oiil, etc...will try to work those in. (Cream kills me,
though.)

In article ,
Doug Freyburger says...

Nina suggested fattier cuts of meat.

I smoked 2 pork shoulders this weekend. When choosing a shoulder for smoking, it
is best to get one with a lot of fat. The fat dissolves slowly in the heat and
smoke and helps to tenderize the meat.

However, a lot of fat still remains throughout the shoulder. My wife and
daughter trim the fat off their pork slices. I eat both the meat and the fat.

Chicken legs and thighs are good sources of fat. Competition BBQers like to
smoke chicken thighs because the fat renders out and makes the meat tastier for
the judges.

I've watched people trim the fat off of steaks--bad idea. The fat helps to
tenderize the meat. One of my favorite beef cuts is the Tri-Tip. I buy the
untrimmed ones from the butcher with a fat cap on one side. I smoke them for 2
hours or so until they get to 140 degrees and eat them fat and all.

If one is trying to increase their fat intake, leave the lean cuts of meat at
the grocery store. Besides, most cuts of meat with lots of fat are generally
cheaper than the lean ones.

Last weekend, I bought 10 lbs. of pork shoulder for 69 cents per pound. 8^)

Mark
280/220/200

"Avatar" wrote in message
...
I'm a diabetic, and my blood glucose is staying high. I've been very
low-carb (20g) for three - four months now, but it's still high (over
165).

Posters here tell me that that could be because of excessive protein
in my diet--my diet is practially all meat, and they say that 50% of
extra protein gets converted to glucose. And my triglycerides are
still high (234), which could be from that extra glucose.

So what fats do you recommend adding to one's diet to avoid excessive
protein? Cheese, obviously (but am lactose intolerant and lactaid
tablets cost big bucks). Pork rinds. More eggs fried in butter...

Any suggestions on how to get fat content up and protein content down?

Thanks.


Do you like avacado? It's a good source of good fat.

On Apr 8, 4:10 pm, Avatar wrote:
I'm a diabetic, and my blood glucose is staying high. I've been very
low-carb (20g) for three - four months now, but it's still high (over
165).

Posters here tell me that that could be because of excessive protein
in my diet--my diet is practially all meat, and they say that 50% of
extra protein gets converted to glucose. And my triglycerides are
still high (234), which could be from that extra glucose.

So what fats do you recommend adding to one's diet to avoid excessive
protein? Cheese, obviously (but am lactose intolerant and lactaid
tablets cost big bucks). Pork rinds. More eggs fried in butter...

Any suggestions on how to get fat content up and protein content down?

Thanks.

Olives contain no protein and no carbs. All fat I think. And it is
the
good kind of fat too. But watch the salt - check that out - see if
you
can get low salt ones. Or sometimes people soak them in water and
the salt then comes out after a while - but then without any salt
they
don't taste so good - so I don't know ! But I love olives !

In article ,
says...

On the beef side, chuck roast is often quite cheap (for beef, anyway),
and it's terrific if you have time to braise it properly.

That's about all the beef I eat anymore, can't afford other cuts.
I buy two or three double packs at Sam's, cut them in half longwise for
giant "steaks".
If I think ahead, I marinate them to tenderize, if not I just use
unflavored meat tenderizer (not enough carb to matter) and garlic
powder, fork it down in there good, and broil.
Not as tender as a ribeye and similar, but fine enough. And plenty fat
enough.
Or I might simmer traditionally in a pot with a little water for
several hours. Throw in some broccoli, cauliflower, squash, onions,
whatever, toward the end to steam. But again, I usually don't think
ahead that much.

MM

In article , Nina says...

(Where does one get pork shoulder for 69 cents/lb., anyway?)

They were on sale at the local chain grocery store. When I went in the store, I
was looking for some tri-tip roasts. I gagged at the $6.49/lb price.

I next looked at pork ribs. An utrimmed rack of ribs is a good value at $1.99/lb
or less--they were priced at $2.99 lb. So I skipped them.

A fresh turkey was priced at $1.69--way too much $$, and I didn't have the time
to defrost a frozen one that was much cheaper.

So when I came upon the pork shoulders, I put two 5 pounders in the basket and
brought them home to smoke.

We sliced up one of them and ate it last night. There is one remaining that will
be eaten by my girls in tortillas with cheese. I'm just going to eat the pork
shoulder meat.

Mark