While its referred to as Low Carb High Fat it really should be low carb normal fat.
This is my thinking too - I don't like the idea of gratuitously adding extra fat to my meals; after a lifetime of watching what I eat and always being overweight, the concept doesn't sit well with me at all. I tend to think of it as using full fat products rather than low fat and maybe not being as careful with the quantity of fat items like cheese in dishes as I have been - but only time will tell if it works for me longer term. I'm already cutting back on the amount of fat I was eating initially.
I want to lose weight and don't think I'm lowering my carbs as much as others feel able to do - I think being a bit more moderate (both carbs and fat) will allow me to live with it more successfully longer term. I'm trying to up my exercise as a third factor to improve my general well-being - I know that I feel better when I'm fitter.
[...] how strict you have to be on the low carb side for it to be effective ie absolutely no bread, rice and potatoes or could you get away with just cutting them down?
I think you will need to find this out for yourself - a compromise between the control you want to achieve and how you can sustain living your life long term - and your personal circumstances. Reading the low carb forum it's clear to me that some people are able to lower their carbs more than I think I could achieve and would be comfortable (and successful) with long term.
I've settled at the moment on around 60-70g of carbs per day. I allow myself 2 of what I call 'carb portions' each day. For example, I have a slice of Burgen bread with my breakfast and only incidental carbs with lunch (those in cheese, vegetables, salad, nuts, yogurt etc.) and a small potato, portion of brown rice etc.at dinner. I seem to be able to manage lunch with minimal carbs, but find breakfast and dinner is where I miss them. If I have a carb portion at lunch, I don't at dinner etc. I've also modified dishes I make to use lower carb alternative ingredients, working on the concept that they all help - and you can often lower your carbs without too much difference in the palatability of the end result. For example, we had chicken in a creamy sauce last night that we normally eat with brown pasta - so now I add a load of green veggies to the sauce and only a little pasta. So I've settled on a regime that I
personally find manageable and sustainable in line with cooking as a couple etc.
I'd suggest reading guidance here (I was doing that as a lurker for a long time before I signed up) and see what ideas you like the sound of and do a bit of trial and error to see what will work
for you. And use your meter to ascertain what foods are safer to eat than others - for example, you might find that you're okay with rice, but not pasta etc.
