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Low-carb Diet Forum
How many carbs per day?
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<blockquote data-quote="Resurgam" data-source="post: 2361258" data-attributes="member: 355878"><p>Having felt really rather dismal for a while now, my breakfast was a bit of cheese and a tomato as I really miss going out to play music for dancing. </p><p>It seems to be perfectly adequate for a day around the house.</p><p>In better times I might have several eggs scrambled with butter along with some cheese and a bit of salad, or a stir fry of sweet pepper, mushrooms and courgette or aubergine.</p><p>Having found that a very few carbs first thing are the best option for me I can then venture out all day and not worry about food.</p><p>In the evening I have a larger meal, but I have no more than 40 gm of carb a day as that gives me normal results. I find that simple things such as cooking slices of swede under the joint or a chicken are a good thing, or boiling it then mashing it with cream make the meal seem more normal somehow.</p><p>When I do the swede under a roast I take out the tray and tip the juice out about half way through the cooking, then turn over the slices so the swede gets the benefit of the heat rather than being submerged in warm juices, which are not hot enough to do the trick.</p></blockquote><p></p>
[QUOTE="Resurgam, post: 2361258, member: 355878"] Having felt really rather dismal for a while now, my breakfast was a bit of cheese and a tomato as I really miss going out to play music for dancing. It seems to be perfectly adequate for a day around the house. In better times I might have several eggs scrambled with butter along with some cheese and a bit of salad, or a stir fry of sweet pepper, mushrooms and courgette or aubergine. Having found that a very few carbs first thing are the best option for me I can then venture out all day and not worry about food. In the evening I have a larger meal, but I have no more than 40 gm of carb a day as that gives me normal results. I find that simple things such as cooking slices of swede under the joint or a chicken are a good thing, or boiling it then mashing it with cream make the meal seem more normal somehow. When I do the swede under a roast I take out the tray and tip the juice out about half way through the cooking, then turn over the slices so the swede gets the benefit of the heat rather than being submerged in warm juices, which are not hot enough to do the trick. [/QUOTE]
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