Gosh Bluetit
Currently trying 25% carbs, 25% protein, 50% fat and 1200 calories
Love to know a day's menu with 50% fat and 1200 calories!!
QUOTE]
Eggs, fish, meat, (all contain fat) plus yogurt and butter. I don't deliberately eat "fats", I just don't avoid them. I meet my targets most days and have lost 2st. 3lbs and still losing.
Gosh Bluetit
Currently trying 25% carbs, 25% protein, 50% fat and 1200 calories
Love to know a day's menu with 50% fat and 1200 calories!!
Now that Link from Brunnaria is more my style in that it said nothing has been proven about high protein. I do a lot of exercise - usually 2 cardio classes an evening (this evening I did Body Combat and then Tabata) and I am elderly (65) so I reckon I am allowed extra protein from your link!!.
WOW... can't believe that dietician! Its strange that she says you have to incorporate starchy carbohydrates - out of all the carbs these are ones that can raise your sugars the most! Even on diets, those are the carbs most people are told to avoid (corn, potatoes etc) or cut down on to small serves (pasta, rice). There has been a whole book written about starch by a US Dr who has diabetes himself. If you should eat carbs the better ones would be from fruit and veg, not starch.I think dieticians and doctors are reluctant to recommend anything different or that has medium fat, because for so long now the recommendation has been low fat. Well done for doing what is right for you - it seems to be working!
Have you tried low carb high/moderate fat? Then you wouldn't need to carb countI saw a dietitian for a while last year. Last time I saw her I asked about going on a DESMOND course, and she said I couldn't because I'd been diagnosed for longer than 9 months. I then asked about carb counting, since all my online diabetic contacts had talked about it, and were horrified I wasn't doing it already. She said that really it was for type 1s and I didn't need to bother with it. (Obese, sky high BS for 2 years, medications making no impact, hell I need to try SOMETHING...) While I love carbs, and cutting them down is very hard for me, I've trialled it twice, and, after 2 days on each occasion, my BS levels were within NORMAL RANGE... I cancelled my next dietitian's appointment. I got a letter from the service saying they were "disappointed" I'd done this. Considering her tone was "there's really not much more I can do to help you" and she couldn't/wouldn't assist with the matters I did want help with, I did her a favour by not wasting her time any more. Anyone know of any good carb counting/measuring apps for a Windows Phone?
Only just come across this thread, and have to say I have now have problems probably not helped by a diet with high protein levels, and with a lot of that being meat and fish. I've had my first attack of gout, and a diet with a high level of high-purine foods can be one of the causes.
Since T2 diagnosis I've decreased my carbs - and increased my percentage of protein foods, and because I'd like any meat I eat to be free-range, etc, it's included game amongst several of the higher purine level meats. And lots of oily fish too - which is also high purine. I do now wish someone had warned me and tested me for the risk of this and advised me more appropriately.
Sorry to hear this, but i keep reading sources which say that lchf is not (most emphatically NOT) a high protein diet. It is a common misunderstanding often perpetrated by the Paleo and bodybuilding communities. Voleck and Phinney, Trudi Deakin, etc. All stress normal protein, added fat. Too much protein is one of the first reasons suggested when people have ketosis issues.
Admittedly, i strayed into higher protein in my first few months of lchf, but it got old fast. My body started feeling claggy and heavy, so i gradually morphed into 'normal' protein with added veg and fat.
So if you are feeling that the higher protein isn't working, then you can tweak the way of eating in a lot of ways, whether it is reducing protein portions, or reducing protein frequency. When i switched from a protein breakfast every day, and replaced it with coffeencream, i felt an almost instantaneous improvement.
I now work on a very rough guideline of 1/4 of the plate protein source, 3/4 of plate as veg, with fat to feel satisfied. Works for me.
Sorry to hear this, but i keep reading sources which say that lchf is not (most emphatically NOT) a high protein diet. It is a common misunderstanding often perpetrated by the Paleo and bodybuilding communities. Voleck and Phinney, Trudi Deakin, etc. All stress normal protein, added fat. Too much protein is one of the first reasons suggested when people have ketosis issues.
Admittedly, i strayed into higher protein in my first few months of lchf, but it got old fast. My body started feeling claggy and heavy, so i gradually morphed into 'normal' protein with added veg and fat.
So if you are feeling that the higher protein isn't working, then you can tweak the way of eating in a lot of ways, whether it is reducing protein portions, or reducing protein frequency. When i switched from a protein breakfast every day, and replaced it with coffeencream, i felt an almost instantaneous improvement.
I now work on a very rough guideline of 1/4 of the plate protein source, 3/4 of plate as veg, with fat to feel satisfied. Works for me.
Indeed I've had similar problems with dieticians. When I was first diagnosed in 98 I saw one and got the high carb/low fat speech. I watched the arrival of the Atkins diet with interest and even consulted my diabetic nurse as to whether it would be safe to try. I would have had to stop my medication and chickened out. A couple of yrs ago I was more convinced by low carb and found Montignac diet listing the carb value of different foods. I thought I'd give the dietician another go and see if attitudes had changed. Not one sausage! She said only Canada and Australia supported it. At that point I thought, forget it.What is it with Dietitians and low carb diets?
I was sent to a dietitian last month as my blood sugar kept rising and I'm morbidly obese (BMI 43). I saw her on 12th March and was told to follow the Eat Well Plate with smaller portions (fistsize potato, bread, etc.) and to come back today. I had told her that my main concern is my blood sugar, and my weight only in as far as it impacts my health.
I followed (more or less) her advice for the first 25 days and my blood sugar stayed pretty much the same. I lost 1 kg of weight. Then I joined the Diabetes forum and discovered the joys of Low Carb Medium Fat... For the next 23 days I followed this way of eating and my blood sugar went down from an average of 6.22 in March, to 5.32 for the last 23 days.
I went back to the dietitian today and showed her the monthly average data I had collected since I measured my fasting BS:
August 2013 - 5.57
September 2013 - 5.79
October 2013 - 5.94
November 2013 - 6.05
December 2013 - 5.78
January 2014 - 5.80
February 2014 - 5.99
March 2014 - 6.22
I then told her that I had followed a low carb medium fat diet and my average blood sugar is down now to 5.32 (and I lost another half stone in the last 3 weeks).
She didn't know what to do.... She kept congratulating me at how wonderful my results were, and in the same sentence told me that I must incorporate starchy carbohydrates with my meals. "but why?" I asked and pointed to the better results in lowering BS. She told me that low carb eating would damage my kidneys. I asked her to explain in what way the kidneys would be damaged and she was a bit evasive... kept saying that it could eventually lead to dialysis and kidney damage, even kidney failure. I pressed her for more specific reasons and research and finally she confessed she didn't know but would have to read up on it.
She pointed to the damage caused by saturated fat and again I asked her for specific research into this as compared to the damage caused by diabetes.
Poor woman... I think she was glad when I finally left. She did say in parting, that she is obsessed with carbohydrates. I could detect a definite sigh of relief when I said I don't need to see her again
@NicksuI'm not sure I could ever go high fat
Only just come across this thread, and have to say I have now have problems probably not helped by a diet with high protein levels, and with a lot of that being meat and fish. I've had my first attack of gout, and a diet with a high level of high-purine foods can be one of the causes.
Since T2 diagnosis I've decreased my carbs - and increased my percentage of protein foods, and because I'd like any meat I eat to be free-range, etc, it's included game amongst several of the higher purine level meats. And lots of oily fish too - which is also high purine. I do now wish someone had warned me and tested me for the risk of this and advised me more appropriately.
Just came across this which I thought was interesting.Sorry to hear this, but i keep reading sources which say that lchf is not (most emphatically NOT) a high protein diet. It is a common misunderstanding often perpetrated by the Paleo and bodybuilding communities. Voleck and Phinney, Trudi Deakin, etc. All stress normal protein, added fat. Too much protein is one of the first reasons suggested when people have ketosis issues.
Admittedly, i strayed into higher protein in my first few months of lchf, but it got old fast. My body started feeling claggy and heavy, so i gradually morphed into 'normal' protein with added veg and fat.
So if you are feeling that the higher protein isn't working, then you can tweak the way of eating in a lot of ways, whether it is reducing protein portions, or reducing protein frequency. When i switched from a protein breakfast every day, and replaced it with coffeencream, i felt an almost instantaneous improvement.
I now work on a very rough guideline of 1/4 of the plate protein source, 3/4 of plate as veg, with fat to feel satisfied. Works for me.
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