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Help! Sick when low-carb?

PaulinaB

PaulinaB

Well-Known Member
Messages
594
Location
London, UK
Type of diabetes
Type 1
Treatment type
Insulin
Hi all!

So, I've been trying to start low-carbing... my problem are steakes. If I eat a meal with steak and veggies (replacing the "usual" potatoes/fries with extra veggies), I start feeling sick after the meal. I tried eating the steak made in different ways, everything from half-rare to well-done, restaurant and home-made, nothing helps. I feel horriby sick and nothing helps, except eating carbs :eek: I can't bare thinking of eating meat in that state, even the smell of meat in the kitchen makes me feel more sick.

I love steaks! I have no problem eating them with carbs (fries/potatoes, etc) and this has been stopping me from low-carbing for quite some time! What am I doing wrong? :( Should I add more fat or... I don't know what :arghh:
 
Omelet with different fillings. Making a meatza, a pizza with minced meat as bottom and what ever filling you like
 
What about pork or lamb, or duck or 1/2 chicken. All these are higher fat lower protein than steak, so in a sense better for LcHf diet.
 
Do you think it could be anything to do with the portion size/amount of protein?

I once read (centuries ago) that some people who think they are allergic to shellfish are actually reacting to the high protein content, without the fat that is found in normal meat, fish and protein. Those same people don't have problems if the shellfish are served with mayo, or butter.

Just speculation...

PLEASE NOTE: I'm talking about people who get indigestion from shellfish - not the ones who go into anaphylactic shock after projectile vomiting a single prawn!
 
Well, I have no problem eating a similar portion of minced beef (even the 5% fat stuff). But I guess it still has more fat than a steak itself. Maybe I should try some garlic or other butter on it and see how that goes.

Thanks!
 
PaulinaB said:
Well, I have no problem eating a similar portion of minced beef (even the 5% fat stuff). But I guess it still has more fat than a steak itself. Maybe I should try some garlic or other butter on it and see how that goes.

Thanks!
Click to expand...
Add some double cream in the mince and have some avocado with it.
 
PaulinaB said:
Hi all!

So, I've been trying to start low-carbing... my problem are steakes. If I eat a meal with steak and veggies (replacing the "usual" potatoes/fries with extra veggies), I start feeling sick after the meal. I tried eating the steak made in different ways, everything from half-rare to well-done, restaurant and home-made, nothing helps. I feel horriby sick and nothing helps, except eating carbs :eek: I can't bare thinking of eating meat in that state, even the smell of meat in the kitchen makes me feel more sick.

I love steaks! I have no problem eating them with carbs (fries/potatoes, etc) and this has been stopping me from low-carbing for quite some time! What am I doing wrong? :( Should I add more fat or... I don't know what :arghh:
Click to expand...
 
I decided to try low carbing a week or so ago - I'm 2-3 stone overweight and sugar levels are always high; plus a have a "fatty liver" which I was told (years ago now) that I couldn't do anything about. That has to have been rubbish! Anyway, after a near zero carb breakfast (chicken and mushroom stir fry) within an hour I thought I had food poisoning. I was vomiting and nauseous all day - so zero carbs or anything else for the rest of the day. Next day I went back onto carbs with a slice of wholemeal bread for breakfast and a small amount of potato with my evening meal.

I tried again a couple of days later with a similar, but slightly reduced reaction so I kept going until the following day when the reaction got worse, so I gave up. You may think I should have carried on but as a full time carer for my invalid husband, I don't have time to be ill.

I don't think I can go down the low carb route although I will try to reduce what obvious carbs I can and see what happens.
 
Annb said:
I decided to try low carbing a week or so ago - I'm 2-3 stone overweight and sugar levels are always high; plus a have a "fatty liver" which I was told (years ago now) that I couldn't do anything about. That has to have been rubbish! Anyway, after a near zero carb breakfast (chicken and mushroom stir fry) within an hour I thought I had food poisoning. I was vomiting and nauseous all day - so zero carbs or anything else for the rest of the day. Next day I went back onto carbs with a slice of wholemeal bread for breakfast and a small amount of potato with my evening meal.

I tried again a couple of days later with a similar, but slightly reduced reaction so I kept going until the following day when the reaction got worse, so I gave up. You may think I should have carried on but as a full time carer for my invalid husband, I don't have time to be ill.

I don't think I can go down the low carb route although I will try to reduce what obvious carbs I can and see what happens.
Click to expand...



hi, what did you eat? who said going zero carb was a good idea? if you can't afford to be ill i would seriously consider what will happen if you stay at your weight and keep high blood sugars, vomitting is going to be the least of your worries

reduce your carbs slowly, each week reduce a little more until you reach a level your comfortable with, you can't rule out the benefits to your bg and likely benefits to your weight because you ate a weird breakfast (for you) and felt ill afterwards
 
I agree with @Andy12345 's suggestion to cut down gradually. And up your protein/fats gradually, at the same time. That way you can tell exactly the point the nausea may start, and back track for a while, if necessary. If your sugar has been high for some time, it may be better to 'come down' gradually.

Our bodies are incredibly adaptive, but it can take a while.

Always providing you don't have any medical issues that affect your fat digestion (like gallstones, or no gall bladder...)
 
Brunneria said:
I agree with @Andy12345 's suggestion to cut down gradually. And up your protein/fats gradually, at the same time. That way you can tell exactly the point the nausea may start, and back track for a while, if necessary. If your sugar has been high for some time, it may be better to 'come down' gradually.

Our bodies are incredibly adaptive, but it can take a while.

Always providing you don't have any medical issues that affect your fat digestion (like gallstones, or no gall bladder...)
Click to expand...
 
Actually, I don't have a gall bladder any longer - not for some years - and that does affect the amount of fatty foods I can eat. Maybe that was my problem - a higher than usual proportion of fat and no carbs to speak of to soak it up. Just had my liver scanned and they can't see anything more than the normal fattiness, but boy was it sore getting the ultrasound head pushed into my liver! I'll have to ask the doctor about that when I get to see him.

Can I do a low carb diet without upping the fat too much? Our medical professionals just don't believe in straying from the old fashioned orthodoxy so I can't get much advice from any of them.
 
Hello Annb. Im not an expert but like you I am foolowing lowcarbhighfat without a gall bladder. I have been following this for about a month. I have found it fine. I must admit I seem to have increased protein more than fats.
 
Annb said:
Actually, I don't have a gall bladder any longer - not for some years - and that does affect the amount of fatty foods I can eat. Maybe that was my problem - a higher than usual proportion of fat and no carbs to speak of to soak it up. Just had my liver scanned and they can't see anything more than the normal fattiness, but boy was it sore getting the ultrasound head pushed into my liver! I'll have to ask the doctor about that when I get to see him.

Can I do a low carb diet without upping the fat too much? Our medical professionals just don't believe in straying from the old fashioned orthodoxy so I can't get much advice from any of them.
Click to expand...

Speaking as someone WITH a gallbladder (and therefor totally unqualified to give advice!). I can only suggest that raising your fat intake n tiny amounts would let you find out what your personal tolerance is.

And yes, you can up your protein to compensate. Unless of course there are kidney problems...
 
Thanks everyone. I can eat low-carb stuff like salmon with veggies - but I add butter on veggies and with salmon I guess it has much more fats than steak. We're planning steaks tomorrow, so I'll add some carbs for now (but less than usual) and I'll just cut them out gradually.
 
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