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Keto/low carb with fasting
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<blockquote data-quote="Lotties" data-source="post: 2195647" data-attributes="member: 517727"><p>I blame zero carb on the good folks here in Carnivore Corner <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" />. They suggested I join them in a totally meat January.</p><p>So, for the 4 days since Jan 1st ( that was a blowout) that I haven't fasted, I've eaten meat and fat with some seasoning. Lamb steak, rump steak fried pork skin (my favourite), corned beef, roast beef, lambs liver & kidneys, double cream, butter, coffee and Jarlsberg cheese. Looking forward to tomorrow night as I have some lamb neck to stew, some streaky bacon, more liver & pigskin and a pigs kidney; I restrained myself at the butchers this visit. I dont eat huge portions. About 150-200g per meal and a lot of fat.</p><p>Not my usual fare, the last 6 months I was 20g low carb OMAD (about 1.25 lb sauted green veg daily) 60g protein and fat - 800 cals or unlimited which was roughly 1800-2500 cals. Lots of eggs for the choline for my liver as well. I went swiftly from 16:8 to OMAD. The 5:2 diet's 500 cal days just made me ravenous - totally unsustainable for me; the same with alternate day fasting. After getting properly fat adapted, I can fast easily for 4 days but my body says that's enough. I never got keto-flu just dry lips (eat more salt for me) and sometimes vit C and a glass of lemon juice water. This month I'm doing a bit of a test reset on my fatty liver and fasting for 3 days each week allowing black coffee and teas. I fast workdays as there's more distractions and less temptation. I couldn't do weekends!</p><p>I've been on Jason Fung's website but not read the book.</p><p>I hope you get success in fasting. Don't push it and quit earlier rather than later. It's not a willpower and resolve challenge. If you plan 5 days and decideasy to quit after 3 that's 3 great days!</p></blockquote><p></p>
[QUOTE="Lotties, post: 2195647, member: 517727"] I blame zero carb on the good folks here in Carnivore Corner :D. They suggested I join them in a totally meat January. So, for the 4 days since Jan 1st ( that was a blowout) that I haven't fasted, I've eaten meat and fat with some seasoning. Lamb steak, rump steak fried pork skin (my favourite), corned beef, roast beef, lambs liver & kidneys, double cream, butter, coffee and Jarlsberg cheese. Looking forward to tomorrow night as I have some lamb neck to stew, some streaky bacon, more liver & pigskin and a pigs kidney; I restrained myself at the butchers this visit. I dont eat huge portions. About 150-200g per meal and a lot of fat. Not my usual fare, the last 6 months I was 20g low carb OMAD (about 1.25 lb sauted green veg daily) 60g protein and fat - 800 cals or unlimited which was roughly 1800-2500 cals. Lots of eggs for the choline for my liver as well. I went swiftly from 16:8 to OMAD. The 5:2 diet's 500 cal days just made me ravenous - totally unsustainable for me; the same with alternate day fasting. After getting properly fat adapted, I can fast easily for 4 days but my body says that's enough. I never got keto-flu just dry lips (eat more salt for me) and sometimes vit C and a glass of lemon juice water. This month I'm doing a bit of a test reset on my fatty liver and fasting for 3 days each week allowing black coffee and teas. I fast workdays as there's more distractions and less temptation. I couldn't do weekends! I've been on Jason Fung's website but not read the book. I hope you get success in fasting. Don't push it and quit earlier rather than later. It's not a willpower and resolve challenge. If you plan 5 days and decideasy to quit after 3 that's 3 great days! [/QUOTE]
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