*this one, as in 'this specific edtition of The Vegetarian Myth'
All this reading seems to have speeded up my brain so that my fingers can no longer keep up with it
I prefer to think your LCHF diet is speeding up your brain.
The film "Fat Head" has a feature section after the film with interviews with several doctors. One of the comments made is that our brains are made of fat. Ergo the title, "Fat Head". And saturated fat in the diet is what keeps our brains working properly. It is theorized that the increase in ADD/ADHD and especially depression is directly related to low-fat diets.
I much prefer someone else say it rather than myself for a change, thank you Hyp!
The longer I stay on the LCHF diet, the more attuned I get, if that's the right word, with the signals my body is using when trying to communicate with my brain.
Hunger is a completely different concept these days. I need to completely stay off any kind of nourishments to even experience hunger now. On this diet, there simply is no hunger - and your cravings will diminish.
Mind you, today on my way home from w*rk, I gave in to a craving, and had the first icecream-on-a-stick (don't know the English word for it) of the year! Yep, first time this year I've had icecream.
Fake vanilla and chocolate icecream on a stick dipped in milk chocolate which in turn was dipped in roughly chopped mixed nuts.
For Milla and others, it's the 88:an
I think that it's good to treat yourself now and then. I know it's playing mind games, but there is a difference between saying, "I can't eat carbs on my diet," and "I can eat anything I please but choose not to eat carbs right now." The first is all about deprivation. The second is about choice.
The trick to it all is to stay faithful to the program 80% of the time. Trying to be perfect is way too stressful.
We also need to understand ~why~ eating LCHF is good for us. And you certainly know that. It is making me more and more frustrated to read all the hype about how healthy a high carb, low fat diet is for heart disease when the exact opposite is true. Isn't it time the medical establishment took a deep breath and admitted they got it wrong?
Two days ago SBU (Statens beredning för medicinsk utvärdering = The Swedish Council on Health Technology Assessment) published a report on best diet advices for diabetics.
The expectations were high - finally an assessment by people who are not involved with the food producing companies or pharmaceutical companies. It was thought they would either approve of or ban the LCHF diet.
And what did we get? A neither/nor report, which seems to leave the choice of whether, as a diabetic, to eat LCHF (Low Carb High Fat) or LFHC (Low Fat High Carb) to the patient.
It's OK for doctors or dietists to recommend LCHF but it is recommended that the patient should be tested on a regular basis (cholesterol etc).
Well, at least neither side can quote *that* report when arguing...
From The Vegetarian Myth: Find out more
and a Swedish site that I need to check:
Great links, Ti. Thanks.
After reading so much lately about soy, I'm glad I stopped eating it when I did.
I love the idea of eating foods in their natural state rather than processed. The most sensible rule of thumb I've heard is if our ancestors, without modern equipment, couldn't produce it, then don't eat it. It likely isn't a real food. Take corn oil. How on earth could any of us get oil out of corn? It takes highly involved chemical and mechanical processes to produce corn oil. Or soybean oil or canola oil or any of the other modern, manufactured oils. In contrast, people have been eating olive oil and butter for thousands of years.
I east very few things these days that I don't prepare myself from fresh ingredients.
I think I might try doing a tweaked version of JUDDDD - today, I had three hardboiled eggs mashed with butter and seasoned with herbal salt for breakfast.
At w*rk, I had two big mugs of coffee with double cream and maybe four big glasses of water.
On my way home, I felt a bit peckish and realised I hadn't had any lunch!
Dinner tonight was green olives stuffed with anchovy, diced Feta cheese and diced Hungarian salami, with a dressing made of olive oil, finely chopped garlic, black pepper and sea salt
And yesterday, my belt felt a bit tight, and when I checked, I had accidentally fastened it one hole tighter. It seems my body is definitely past the 'taking inventory' stage and intent on shedding more weight.
The only thing I have to worry about now is eating enough so as not to lose muscle tissue. Might have to start using one of those online tools to keep track of how much I eat.
On one of the Swedish LCHF forums, there was a posting today from someone who had lost their appetite - the advice was to temporarily re-introduce more carbs into your diet to trigger hunger feelings again.
JUDDDD isn't for everyone. It seems that it is more difficult for the people who eat lots of carbs. The reduction in appetite from LCHF lends itself to JUDDDD perfectly. It makes the down days a lot easier.
I have no problems at all with successful down days as long as I save my 500 calories for one after work meal. If I eat breakfast or succumb to a snack at work, then I seem to be doomed. Especially if the food contains carbs.
I really like the advise in Barry Grove's "Natural Health and Weight Loss" to not have any single meal or snack that contains more than 20 grams of carbohydrate. So on down days especially, I make sure my one meal is meat or fish and low-carb vegetables like cabbage or string beans.
One of my main failures is not getting enough exercise. I keep saying I'll do better, but it doesn't seem to happen.
Another thing I've discovered about myself when JUDDDDing is that I do better when I actually don't worry about precisely counting calories on down days. Recently I bought some frozen meals so I'd know the exact calories for down days. Well, they all contain more than 20 grams of carbs. And I started feeling hungry again. If I have just the one meal of meat and a serving of vegetables, I lose weight. And I don't have to obsess about whether it's 400 calories or 500 or 700. It works.
I keep saying I'm going to get more strict about carbs. I think I'll do that beginning this weekend. The weekends are usually times when I go overboard on carbs a bit.
Just make sure you don't buy any, and don't have any at home. I know it's difficult when you have guests or when you have meals elsewhere, but staying strict the rest of the time ought to make up for those occations.
That looked odd - occasions?
I might have mentioned this before - there's a young Swedish man (only 17) who is blogging about food, and foremost of the origin of the variuos ingredients, and about the artificial additives.
It turns out that one of the major 'Swedish' producers (mother company isn't Swedish as far as I know) of ready meals (that are sold in supermarkets as well as delivered to schools, hospitals etc) use chicken from Thailand - the chicken meat is then shipped to France where it is cooked and packaged as a full meal, frozen, and then transported to Sweden.
And that is *all* chicken ingredients in their products. Not a trace of Swedish chicken (and we have plenty). This information comes directly from the company's quality manager, whom the young man was referred to by a board member.
Only have a link in Swedish, sorry:
Eating locally produced food is always the best approach. That seems a ridiculous chain to get chicken on the table in Sweden. It also makes you wonder about contamination when there is so much transportation involved. I like to grow as much of my own food as I can. That way I know it isn't covered with pesticides. But I can't raise my own meat, obviously.
I wish I had the time to read all the links you post! I should go back and do that one day!
I'm not doing well on the low carb bit. Ho hum.
Milla, does it make you feel bad or is it a problem with cravings? Because it takesa long time to overcome cravings. Especially if we keep giving in to them, which I do too often.
Mostly conscience... I would like to slim down a little, but keep having that slice of bread with lunch (to sop up olive oil) and usually sourdough bread for breakfast. And pasta and potatoes. Bah.
I'm not as hungry or craving food as often as I used to. So that's ok I suppose.
But it feels like my middle is getting softer again...
Milla, you might want to check at least the latest link to see which company it might be a good idea to avoid buying products from... I'm definitely going to boycott them. Not that I buy any ready made meals while on LCHF - there simply aren't any suitable alternatives. It's just that sometimes I get tired of cooking everything from scratch, and it would be so nice to have a complete LCHF meal that I could simply pop into the microwave.
'For years, fat has been thought to cause heart disease, diabetes and obesity. But new evidence suggests it may not be the culprit after all.'
There is a campaign for trying vLCHF (very Low Carb High Fat) for 4 weeks starting 17 May on a Swedish forum, where the only carbs allowed will be those in cheese and eggs. No vegetables at all. Thinking about joining, but haven't made up my mind yet.
For lunch today: grilled salmon burger (made from minced salmon, I buy them ready made, raw) with fresh green Swedish (yay, the first I've seen this season!) asparagus that has been fried in butter together with finely chopped garlic. To that a cold sauce made from mayo, mustard and crème fraiche.
Quote from the article in the previous posting:
'Two years ago Professor Stampfer (Meir Stampfer, professor of nutrition and epidemiology at Harvard School of Public Health) co-authored a study published in The New England Journal of Medicine, which found that the group on a low-carbohydrate diet who ate the most saturated fat ended up with the healthiest ratio of HDL to LDL and lost twice as much weight as those on a low fat diet.'
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