cold ethyl
Well-Known Member
- Messages
- 3,210
- Type of diabetes
- Treatment type
- Diet only
@izzzi. I don't consider that your own reservations about the high fat bit is nit-picking. I myself have varied the amount of fat I eat whilst remaining with low carb. I am experimenting with more fat now. I'll let you know how I get on in a few months time.
To me the low carb bit has always been the most important bit of the equation. The amount of fat is the amount we each need personally to satiate our appetite. That's up to the individual. I like the fact that Dr Deakin has said 80% fat because some people may have been frightened to try it because of past (wrong) warnings about the dangers of saturated fat. The 80% says to me that you can eat fat freely. I don't take it as a prescriptive amount for each and every one of us. In the Summer I tend to have less fat than in the Winter. As long as I eat enough fat so I am not hungry and tempted to eat more carbs or protein then I'm happy with that.
That's how I've taken it. I probably don't eat as much fat as many on here as I don't actually like butter or cream all that much and I wanted to shift some of my excess weight a bit faster than eating cheese freely might have allowed. Now I'm getting within a stone of my goal weight , I've started having a bit more cheese if the fancy takes me and I have been known to eat all of the pork crackling from the roast myself! It's all about finding what level of fat you need to feel satiated on the absence of carbs. For some that may well be bulletproof coffees and buttery veg and fair play to them. I don't think there's any right or wrong answer except working out what level of carbs you can tolerate and working round that and the scores on your meter.