Point taken, Pebbles and Demuralist. A binge is a binge, and yes, I have binged on brussels sprouts cooked in bacon fat (when the feeling is about being out of control and eating way beyond satiety). So I'll quit with my "be nice to yourself" stuff. I am sure you've BTDT. I didn't mean any offense.
I think I have had some trouble with the macros because of some unwillingness to actually eat THAT much fat. But I am beginning to see it working even for me. (why I didn't think so, I can't imagine...)
Just got back from the market with four lovely lamb chops, a free range chicken, pastured eggs, some asparagus that is most certainly NOT organic, but I feel prepared for the next few days. Also have chicken broth started in the crock pot: I had never heard of making broth that way but I heard about it here and so thanks for that tip. And DH is off on a multi day ski trip AND I took next week off, so I am looking forward to a good week without anyone hovering over my carb intake but me. (He, of course, thinks I NEED carbs).
[QUOTE=demuralist;1105024]I am Primal while doing EMF I am not sure why you would gain weight going to Primal. Also for me EMF is likely lifetime.
According to the equation that we started with your carbs would be half of your protein. So 36g[/QUOTE]
My thoughts on gaining were based on eating more carbs on PB than EMF. I have been eating between 50 and 100 g carbs for the past 7 weeks. If I start eating no more than 36 g per day then switch back to 50-100g I thought that might trigger weight gain.
Thanks for the help on total carb g to eat daily.
[B]Pamola[/B], no offense taken! Congrats on getting a week alone to work out the details, and to results even before you have gotten all the way into it.
[B]MrsZimm[/B], as in any situation where you use a program to lose weight, if you jump back to what you were doing before the weight loss started you will gain the weight back. I would suggest that once you lose your weight, if you want to increase your carbs, you do it slowly and keep tabs on your weight. Your body will let you know where to stop. At the point you stop feeling as good or you start putting weight back on that is obviously where you would back it back up.
I am sorry, but I can't remember, are you losing weight on the Primal as you have been doing it these past 7 weeks?
[B]MrsZ[/B] re: traveling. It [I]can[/I] be done, although it is not easy. I do travel somewhat frequently for work. First, and I think this is important, be firmly (and I mean pretty firmly) in NK and have a routine. Then, plan, plan, plan. Take food if you can (I can usually eat breakfast by myself and then have obligations for lunch and dinner). If you can tolerate dairy and non-animal fats, it will be easier -- you can add sour cream, cheese, guac, etc. to get your fat up. In my case (no dairy and I need to limit non-animal fats), I do my best to get fatty meats. Authentic Mexican restaurants help a lot (although if you're like me, you don't have a whole lot of say about where you will be eating!). Also, if you can bring a stash of food to supplement if you can't find much decent to eat, that is also helpful.
Last night my boyfriend and I went out to a nice restaurant. They have a lovely bread basket of bread they make themselves, and they serve it with three little crocks containing unsalted butter, coarsely ground peppercorns, or salt. This time I took half the butter, scraped it on my bread and butter dish, sprinkled over pepper and salt, and nibbled on it while he ate bread.
When I travel I try to find steak and salad, or just salads with meat and cheese in them. Authentic Mexican recipes very often have flour in the ingredients, which I can't have.
[QUOTE=cori93437;1105029]Hey ladies... not sure if any of you are using/eating this stuff for a fat source now but I recommend it!
I picked up a thing today and glanced at the label. I hadn't had a jar in a while and didn't pay much attention to the label before.
It's Mexican Crema.
It's basically just a cultured HWC.
Much less tangy than yogurt and different in consistency and taste than continental style sour cream.
Absolutely delicious as a stand alone sauce if you put a couple of Tbs on some mushrooms or veggies IMO... heck... dab your meat in it too. ;)
The nutrition on mine reads like this one>
2Tbs, 80cal, 8gms fat, 1 carb, 1 protein...
[url=http://www.fatsecret.com/calories-nutrition/lala/crema-mexicana-(mexican-style-sour-cream)]Calories in Lala Crema Mexicana (Mexican Style Sour Cream) and Nutrition Facts[/url][/QUOTE]
I was looking at that last night at the store thinking about getting some. I may have to now!
[QUOTE=geostump;1105310]I was looking at that last night at the store thinking about getting some. I may have to now![/QUOTE]
I buy org sour cream, add a couple tsps of org lime juice and a little lime zest, let rest awhile in fridge.. So good.
I made no beans chili the other rainy night and it was so good on top.. DH couldn't stop praising my cooking skills:p
I took out large quantities of tomatoes and onions from my diet, using them only in small amounts on salads, after reading Dr. Bernstein's Diabetes Solution diet info. I really miss spaghetti and chili and even french onion soup. I wonder if ever few weeks making some would be too much.
Oh yeah, I a very interested to see what happens next week if I stay on point and do the burstfit dvd with cutie Dr. Josh. I saw a tremendous loss from the binge weeks and can't help but attribute it to burst. It says burn 3 x more fat right on the cover, lol.
Re protein – not eating a piece of meat is a small price to pay for being HSIS (if only……)[/QUOTE]
[QUOTE=JudyCr;1105324]I buy org sour cream, add a couple tsps of org lime juice and a little lime zest, let rest awhile in fridge.. So good.
I made no beans chili the other rainy night and it was so good on top.. DH couldn't stop praising my cooking skills:p[/QUOTE]
I often have something saucey made up as well, like tzatziki and other whimsy garlic dressings that work cold or warm, but this works very well for a plain sauce when you've got nothing already done.
It's flavor seems to have just the right amount of 'something' to go well on stuff, but not be overt. Just a mild creamy sauce.
I will probably be my 'go to' for mushrooms from now on as it's better than just creaming them. Just saute them, and dollop that on top after plating. :o
(and then the broccoli and pork chop all come over for a swoop in too)
I suppose you could heat it in the pan, but I didn't want to risk it breaking as some creams will.
Maybe once off heat next time.