This is great, this thread. I curtsy with gratitude in your direction, Paleobird. So simple, the way you have united the CICO and the EAT MOAR FAT camps! and obvious -- after you did it. (Now, could you please do the Republicans and the Democrats?)
I am one of those people who never had a big bunch of weight to lose (was skinny-fat for most of my younger days) but I've been quite strict PB for more than two years now because of the other health benefits. But I would like to lose the fat padding on my belly and my arm bat-wings, if I could, which would mean losing maybe 10 pounds.
So I'm giving this a try. To get to my goal weight, I need to eat 300 cal/75 grams of protein, 38 g/152 cal of carbs, and 150 g/1350 cal of fat, for a total of about 1800 calories per day. (I'm six foot one.)
I think I've done all right the last two days, maxing out at maybe 1500 -1600 calories, 80/20/20, but today I ate 3019 calories, 86% of which was fat. And I could have eaten more, because it tasted so good. (Eggplant sauted in butter and coconut and olive oil, mostly.) Why such a capacity to suck back the fat? Is this what my body needs/wants? Do I need it for some kind of brain reconstruction? I used to be this way with carbs, but I didn't think fat would do it. Can't say I exactly craved it, but I certainly did eat it.
I'm really fascinated by the effects of ketosis on brain function. The feeling of calm, the content, the clarity -- I so want to experience that. I remember from the time I did the Atkins diet for three weeks how it felt like I had beautiful free-flowing hot water in my veins (I tend to be a cold, socks in bed kind of person). I've felt almost like this again, so I shall keep on keeping on.
Am I right in thinking that being in ketosis depends not on total calories, but on keeping carbs low? Maybe 38 grams of carbs is too high, even though that's what I calculate? What do y'all think?
I have the simplest tastes. I am always satisfied with the best.
Well. Guess who's sitting here, eating her first ever pot of home-made Paleobird Paté Par-Excellence for dinner! I'm dead impressed with myself. Who knew it would be so easy? Kept it simple, just added a couple of rashers of bacon to the recipe for extra saltiness/flavour. Next time I'm thinking mushrooms, or perhaps some truffle oil ...
Thanks for the inspiration, Robin!
And a question: How long will this stuff keep in the fridge? I made four little pots tonight (Sunday evening) - if I eat one a day over the next few days will it last okay, or should I freeze one or two pots? I'm always nervous about keeping offal for very long, especially given my experience at how fast stuff like liverwurst can "turn" and smell off to me.
I have the simplest tastes. I am always satisfied with the best.
Where does one find lebne kefir cheese?
Also: my liver purchases have royally been pissing me off lately. I usually fry up my liver in bacon or onions or sometimes both. But lately, I try and cut myself a piece, and there's tendons INSIDE this particular piece. OMG! Totally un-edible and highly frustrating!
How does one cut out tendons that are INSIDE liver?
I may just make a wackload of pate. I can't use cream though. It might turn out ok with bacon and lard, no? Hmmm...
A Post-Primal PrimalPat
Do not allow yourself to become wrapped up in a food 'lifestyle'. That is ego, and you are not that.
Okay, so far I gained about half a pound. I did not do a carb-up, but ate a bit more fruit than would have kept me between 20 and 30 g carbs (about a cup of bluebs & a couple of slices of mango). I already consumed about 1/2 a banana& some blueberries today as well, while stockpiling them for freezing for my folks, but I am going to avoid any and all carbs till tomorrow, so could still end up Okay. Half a pound gain happened prior to consuming extra fruit.
However, I was experiencing faint dizziness on Friday and it went away after having some fruit on Sat. Bad or good?
Since I am doing W30, I will not be counting macros, but I know now approximately how much I need to eat for 20-30 g carbs, and I just don't feel like chasing prot-fat ratio. I will simply use whole eggs instead of eggs and egg whites, and try to use more fat on my veggies & reduce servings of fish and meat.
My Journal: http://www.marksdailyapple.com/forum/thread57916.html
When I let go of what I am, I become what I might be.
Yes, the brain effects are amazing. But, when you consider that the brain is made up of mostly fat, understandable.
Your actual carb number will be different from anyone else's. All these formulas are just a place to start, not absolutes.
Last edited by Paleobird; 09-02-2012 at 10:33 AM.
However, while I guess there's little harm in having a little fruit as you adapt, and it's certainly better than falling and breaking your nose or something, have a look at this post by Dr. Rades:
The Blog of Michael R. Eades, M.D. » Tips & tricks for starting (or restarting) low-carb Pt IIThe most common cause of virtually all the symptoms listed [including dizziness] above is an imbalance in electrolytes. ...
About the liver having tendons - not possible, AFAIK. However, I have encountered livers from mature animals that had holes in the slices where blood vessels had gone, and these holes were surrounded by white tissue, which can be a bit tough if not cut out. There is another possibility that I shudder to mention. One time many moons ago, I bought most of a liver from my local butcher. I noticed a piece of "string" in it; so followed it through the consecutive slices. A worm! Arrrrgh! Butcher didn't think it was, but after my years of dosing various farm animals and pets for parasites, I know cows do not have some special immunity and I was 99% sure that's what it was. Turned me off liver for a while, but I'm back eating my (processed) liver pate until I can make Paleobird's recipe. It looks delish!
anatomically impossible for livers to have tendons. i make pate without cream, only because i don't often have it at my house. (the cream lives at the b/f's house.) i poach the livers and just whizz up with butter, seasonings and a splash of cognac. if you can't use butter, any kind of animal fat will work -- duck or goose fat would be especially great. it keeps a week or two, but if i make several pounds of livers at a time, i portion it and freeze, which works great.
have been trying to catch up on this thread, lol, phew. finally.
last summer i had middle-aged lady hormonal kaplooeyness and gained almost 10 pounds that i could not shake. got some of it off after having an iud removed and beginning some chinese herbs. cut my protein, upped my fats this past thursday and friday and saturday was down 1.5 pounds from thursday. it was the lowest weight i've seen since last year.
did not weigh today because we had sashimi with soy sauce and lots of fish roe last night, so didn't want the sodium water weight sads.
i have noticed that i've been running very hot since friday. however, this does seem like very small amounts of protein. typically i eat twice per day and was probably eating twice as much. right now i am shooting for about 70 gms, jeebus. not much food. but i will stick with it and know my appetite will adjust.
i began this whole journey with atkins 3 years ago, so i too count net carbs. i don't consume foods with sugar alcohols, so don't know/worry about that fuzzy math.
now that i feel more myself, "more balanced," i feel more capable of tackling this in a concentrated way. my brain and moods were so effed from the synthetic hormones and yadayada. honestly, i do think a good bit of this protein game is gender-based. i wonder if women are simply not designed to consume as much as men, even with all other things being equal.
thanks for this thread.
Last edited by noodletoy; 09-02-2012 at 03:23 PM.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway