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An interesting low carb video

Z

zand

Master
Messages
10,856
Type of diabetes
Type 2
Treatment type
Diet only
Just thought some of you folks would like to see this video



I found it very interesting
 
Yes I know I am only 3 weeks in. I totally believe it. I am 58 and played 5 a side footy last night as though I was a 20 year old...and yes I was playing with 16 to 30 year olds.!!
 
I have been taking metformin for the past 8 or so years. My fasting sugar levels are 5.2-6.5 with an average about 5,7. All good. But my 2 hours after eating levels are too high. I am gradually persuaded that the low carb diet will be a very helpful factor for me and I hope to reportr here in a while that I am even able to be off the metofrmin and that cholesterols are behaving better.
Thanks for a most informative start to my membership of this forum.
 
winniethepooh said:
I have been taking metformin for the past 8 or so years. My fasting sugar levels are 5.2-6.5 with an average about 5,7. All good. But my 2 hours after eating levels are too high. I am gradually persuaded that the low carb diet will be a very helpful factor for me and I hope to reportr here in a while that I am even able to be off the metofrmin and that cholesterols are behaving better.
Thanks for a most informative start to my membership of this forum.
Click to expand...
Yes welcome from me too :)
 
Well, it started off sounding just like the rather old Horizon video on Atkins that is on you tube (just the same voice and tone, I really though deja vue)
Then I have to say there were a lot of statements I would challenge, I won't! (everyone breathes a sigh o relief!)

One thing though that did get me and I will mention is liver.
Liver, has anyone actually been told not to eat it and that it doesn't form a good cheap component of a healthy diet ? (I think pregnant women are told not to eat much because of the high vit A content. In my day you were told to eat it once a week in pregnancy for the iron)
You really don't see much offal the UK (here there is quite a variety of offal eaten from brains to gizzards and everything in between) .
My point is that I doubt anyone who wasn't vegetarian would disagree about the nutritional qualities. However, most offal isn't high fat. Bone marrow is the exception but is scarce and actually very high in monounsaturated fat with low or non existent sat fat content (depends on where I look, there aren't any good sources that list it unless you are into caribou marrow) That meal of Bolognese and courgette would have been relatively high protein
Ox liver is one of the cheapest bits of offal and is very high in nutrients . This site and I gave it just to show that it isn't forbidden by conventional dietary wisdom, lists all of it's attributes and says eat freely and regularly. (its in French but vitamins and minerals have the same names) http://www.i-dietetique.com/composition-nutritionnelle/foie-de-genisse/25307.html
 
Thanks @zand

I have to say, my personal experiences back up almost everything on the video.
Carb cravings gone.
Hunger virtually non-existent.
low carb and high fat food choices being deeply decadent, enjoyable and satisfying.
Weight loss is slow for me (other contributing factors) but it IS happening - which is amazing considering that higher carb eating never worked for me.
Blood work better.
Blood pressure better.
energy levels and sleep much improved.

But then I am one of the 'fat, carb intolerant, type 2, PCOS people' mentioned in the video, so I'm not surprised it works for me. :happy:
 
@phoenix Oh dear! I wish you had chosen one of the other points you wanted to make instead! I have been gradually training my taste buds to like meat. So far I can manage bacon, beef, chicken and some sausages (but alas not the best quality low carb pork ones) Lamb is next on my list, when I am brave enough. But liver, ugghhhh:wideyed: :yuck: ! I really don't think I'll ever manage to eat that! It's a shame, but I feel ill at the thought of it.

You are right you don't see much offal here in the UK (phew!) I also don't disagree about the nutritional qualities of offal (just don't make me eat it). I'm afraid that was one bit of the video I probably didn't pay too much attention to, (too busy trying not to be sick) so I hadn't noticed it, but of course you are right most of it isn't very high fat. (just horrible in my opinion)

I'm stepping away from the computer to recover now. Then I have lots of links to catch with. (still feeling ill, I'll be back later)
 
I love most organ meat (l***r, h**rt, k*dn*y, m*rr*w) - and they are brilliantly priced too.
Unfortunately Mr B dislikes the idea of them all.
Yet will happily scoff those cheap pink paste sausages served in cheap cafes!!!)

I'm not sure I will ever work myself up to br*wn or tr*pe.
 
Brunneria said:
I love most organ meat (l***r, h**rt, k*dn*y, m*rr*w) - and they are brilliantly priced too.
Unfortunately Mr B dislikes the idea of them all.
Yet will happily scoff those cheap pink paste sausages served in cheap cafes!!!)

I'm not sure I will ever work myself up to br*wn or tr*pe.
Click to expand...

@Brunneria lol So you don't think I'm capable of putting vowels into swear words now? :yuck:.......:)

The thing that put me off all of them was the chitterlings my Mum used to cook. I'm trying so hard not to puke as I type this. The smell was ghastly. I used to cycle to the other side of the village and stay away for hours until the smell had gone. :(
 
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I'm with you on the offal front, @zand though I wish I wasn't. My mother would never cook it and passed the aversion on to me. I've tried a couple of times to eat lamb's fry but everything about it makes me feel ill - taste, smell, texture. So many of the Paleo bloggers swear their health went to a whole new level by incorporating organ meats into their diets. I argue with myself every time I shop, but just can't bring myself to buy any of it. If only I had a chef like Pete Evans to successfully hide the stuff in dishes for me :p
 
zand said:
@phoenix Oh dear! I wish you had chosen one of the other points you wanted to make instead! I have been gradually training my taste buds to like meat. So far I can manage bacon, beef, chicken and some sausages (but alas not the best quality low carb pork ones) Lamb is next on my list, when I am brave enough. But liver, ugghhhh:wideyed: :yuck: ! I really don't think I'll ever manage to eat that! It's a shame, but I feel ill at the thought of it.

You are right you don't see much offal here in the UK (phew!) I also don't disagree about the nutritional qualities of offal (just don't make me eat it). I'm afraid that was one bit of the video I probably didn't pay too much attention to, (too busy trying not to be sick) so I hadn't noticed it, but of course you are right most of it isn't very high fat. (just horrible in my opinion)

I'm stepping away from the computer to recover now. Then I have lots of links to catch with. (still feeling ill, I'll be back later)
Click to expand...
Very thinly sliced lambs liver flash fried in a very little oil is delicious and I love chicken livers done the same way Over cooking it makes it bitter and hard then it is not nice at all
 
Well I'm glad you both like liver, I'm envious......and now feeling rather nauseous:yuck:
 
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