I didn't see that, I'll have to hunt it down. I don't use a lot of Stevia, but I still do use it.
So I made another attempt at a green shake today. Just a couple of broccoli florets, a bunch of spinach, a small piece of cucumber and 3 stevia drops. Couldn't taste the stevia at all. It was very bland so I tried with a little lime juice...still bland. It wasn't horrible though, just bland, lol. I managed to drink the whole thing though, which was my goal. By the end of the glass, I actually decided I liked it even though it was bland, lol.
[QUOTE=Paleobird;1131333]I think we should compile a list of all the various formulas kicking around for how to calculate protein needs. Then people can pick and choose (maybe blend) their own. This can be a confusing topic. These are my numbers just for fun.
Sisson's PB says .7g/lb of Lean body mass (So at 150 and 20% that is 120X.7=[B]84gr[/B])
Kwasniewski's Optimal Diet says "Ideal" weight in kilos (140lbs=63.5k so [B]63.5gr[/B]) the trick here is how to define "ideal".
Phinney & Voleck say :according to this table [url=http://www.carbsmart.com/how-to-add-more-fat-to-your-low-carb-diet-for-nutritional-ketosis.html]How to Add More Fat to Your Low Carb Diet for Nutritional Ketosis[/url] my range as a 5'10" female would be anywhere from [B]81-169gr[/B]
Rosedale says:[url=http://drrosedale.com/healthplan.htm#axzz2NxlwZXJ1]Welcome to Dr.Rosedale's Website[/url] Ideal weight in kilos-10% so for me 63.5-6.35=[B]57.15gr[/B]
PLEASE HELP ME FILL IN ANY OTHERS YOU CAN THINK OF. THANKS.[/QUOTE]
Another summary of various protein requirement options (some the same as PB has listed and some different). [url=http://www.ketogenic-diet-resource.com/daily-protein-requirement.html]Daily Protein Requirement[/url]
[QUOTE=InSearchOfAbs;1133067]The wagon burst into flames so I had to jump off before being incinerated.
That said, it's only once a week and I'm finding I just like a couple of cans
Coors Light and that's it.
WAY better than a whole bottle of wine.....snort.
And way, WAY better than my early 20's which was a BOTTLE
of Bacardi a night.... sometimes it would even be Bacardi 151.
Oh my liver must have hated me.....
Good for you for not letting your husband buy any more rum.
I hope he's keeping up his end of the bargain.
MY husband would buy it anyway, and then give me reasons as
to why we need to cocktail. And anything goes with him:
1.) It's Raining
2.) There are dust particles falling
3.) It's end of quarter
4.) I got a big bonus check
5.) The cat needs brushing
6.) I got home an hour early
7.) The sky is blue
8.) We are breathing
He is a very, very EVIL MAN.[/QUOTE]
OMG - this is hilarious. I kinda love your hubs.
I made it through a Saturday night without any Bourbon. Yay to the me.
I am still reading everything here you guys. My head spins on a daily basis (as someone mentioned earlier). I seem to not be able to handle all the math involved. (you know what I mean)
Catching up a bit. I recommend Tom Naughton's blog, especially his latest book review on the Fat Fast Cookbook. Notice the effect of dietary composition on weight loss ~ experiments done in the 1950s and 60s.
Love Fathead, it is how I got started on all of this in the first place.
Phew, just got back from a nice 65 minute walk...wore me out even though I walked slow, lol. I didn't realize how really out of shape I am. It's hard to believe that at one time I did 2 back-to-back rounds of P90X and could do over 100 push-ups in an hour. NOT ANY MORE, lol. Course, I was 7 years younger, but I was doing very low carb back then and had enough energy, though I guess I had lost most of the weight I needed to lose by the time I started. But, I ramble...
I tried making my own mayo for the first time today. Although the bought mayo I use contains no sugar & all natural ingredients, it does contain sunflower oil & I wanted to switch to olive oil & CO as Iíve been using a lot just lately.
Seems easy enough (I am no cook): 2 egg yolks, 1 tsp mustard, Ĺ cup light olive oil, 1.2 cup CO, some ACV.
Well the first batch went ok until I came to add the ACV. Not knowing how much, I added ľ cup (thinking it was 1/8). The result was not good.
So I thought I would just make some more & add it in to dilute the ACV. 12 eggs & 2hrs later I finally got there. I now have 6 jars of mayo in the fridge & I learnt 2 things: donít use the CO when trying to emulsify & donít use too much vinegar lol
PS what does one do with 14 egg whites? I usually give them to the dog but even he can't eat that many
pretty sure you can freeze them, definitely after you cook them.
I use a straight egg in mine. I will look for the recipe, can't remember it off the top of my head.
[QUOTE=demuralist;1137091]pretty sure you can freeze them, definitely after you cook them.
I use a straight egg in mine. I will look for the recipe, can't remember it off the top of my head.[/QUOTE]
Thanks I'll try it next time if you can find it
• 2 cup light olive oil
• 2 egg
• 2 tablespoon lemon juice or lime or ACV
• 1 teaspoon dry mustard
• Ĺ teaspoon salt or to taste
• 3 tablespoon hot water or as needed
Whizz 1/2 cup of the oil with the eggs, lemon juice, dry mustard and salt in a blender for a few seconds.
Slowly, VERY slowly as in drop by drop at first then to a thin stream, drizzle the remaining oil into the mixture (through the top hatch) while the blender is running. Be patient.
Finally, blend in the hot water, if you need it to thin. I usually just stop and use less oil if it starts to get too thick.
Refrigerate until use.
If I haven't put this in our recipe thread, I will do it now.