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LCHF & NAFLD

Emma_369

Well-Known Member
Messages
874
Type of diabetes
Treatment type
Diet only
I was actually diagnosed with nafld a month prior to my diabetic diagnosis (scans for gall stones led to nafld discovery, which led to blood tests and found diabetes)
Since the diabetes to be honest I’d sort of put the nafld to the back of mind and focusing most on getting my Bg levels as stable as I can. I’ve been following lchf and it’s working for the Bg levels. Has anybody had the same issue and follow up liver scans shown reduction of nafld? I’ve lost 3 stone so hoping that will help and want to continue lchf but had a sudden panic that what if the high fat could make the liver worse. Thanks in advance
 
Losing the weight should help considerably with the NAFLD. Just carry on with what you are doing.. its the carbs (and especially fruit) that lead to fat build up around the liver.
 
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LCHF aids the liver in emptying it of its stores of fat so it is all good. Remember that fruit has high levels of carbs in the form of fructose, fructose can only be metabolised in the liver and it is stored there as fat so keep fruit consumption to an absolute minimum or cut it completely if you can even temporarily if you must.
Good luck with your future tests.
 
Thanks both @Guzzler & @bulkbiker
Fruit has definitely gone - an occasional couple of strawberries with cream if I’m desperate for dessert but in 2 months that’s happened twice so I can happily knock that on the head too. Shall continue as I am on the lchf
 
As diagnosis my waistline was more of an equator, and my liver was rock hard, I could not bend over to get anything off the floor or a low shelf.
I was never diagnosed with NAFLD, but the hardness of my liver pushed my ribs out of line. I am now two years from diagnosis, my waistline has shrunk considerably, and I am able to bend - even to wash out the bottom of the fridge, so I am rather pleased with that result.
 
Sorry for digging up an old thread but didn't want to create another identical one.

Dropping fruit is one thing noted and going low carb being the other, anyone got any thoughts on the types of oils used in our foods also contributing to it ?

For example eating things like coleslaw, mayo, protein powders that might contain either Rapeseed oil, soy oil etc... should we be avoiding certains oils aswell with NAFLD ? which are the best ones ? My food list is good but need to find subs for condiments right now i'm using no added salt/sugar tomato ketchup with everything as it doesnt contain any additives or nasty stuff that I can see but would like to find some variety.

Thanks.
 
If you are a mayo lover, have the time and like a challenge, you can make your own using just olive oil and an egg. It's so sublimely delicious that it's worth the work.
 
A scan showed my NAFLD had resolved after a year on low carb. I eat moderately more fat than before including double cream.
 
Outlier said:
If you are a mayo lover, have the time and like a challenge, you can make your own using just olive oil and an egg. It's so sublimely delicious that it's worth the work.
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Tried it a while back was a disaster lol but might be better if I get the right tools next time round.
 
TriciaWs said:
A scan showed my NAFLD had resolved after a year on low carb. I eat moderately more fat than before including double cream.
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I had watched a video that mentioned there is clean Keto and Dirty Keto and that Dirty Keto can be just as bad for the liver as fructose if the foods you eat contain a ton of processed oils.so just wanted to get others input on this.
 
fendertele said:
I had watched a video that mentioned there is clean Keto and Dirty Keto and that Dirty Keto can be just as bad for the liver as fructose if the foods you eat contain a ton of processed oils.so just wanted to get others input on this.
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I'm low carb as I found I could get into remission on 80-85g of carbs a day.

I eat mainly home cooked chicken and fish, or egg and cheese omelettes, with bacon occasionally. Loads of green veg or green salad (with balsalmic vinegar), and cauliflower rice.
I use olive oil if I add any oil at all.
I sometimes have butter on my veg
Most days I have Greek yogurt with fresh raspberries but I do bake keto cakes, again with butter or olive oil.
Breakfast is a mix of milled flaxseed and chia seeds, sometimes with a little oatbran, plus a chopped nut or two, sunflower seeds and cinnamon, cooked in water. Then I stir in a spoon of coconut milk and a little salt* and serve it with double cream.
and I eat 85% chocolate.
On extra busy days I have one the lower carb M&S curries with green veg and cauliflower rice.

* My other consultant told me to have more salt to counter the reflex syncope.
 
From my understsnding of LCHF, natural oils and fats take precedence over industrually produced seed oils. So Olive Oil, lard, butter, fish oils that contain mainly omega -3 fats Avoid transfats and processed fats such as butter substitutes and spreadables, marge / shortening. The jury is out on coconut oil but many here use it. Not sure about nut oils but nuts are generally useful.
 

Sounds very similar to mine except a lot more experimental I need to start looking into making keto deserts as it's the part I miss the most... don't mind eating the same thing for breakfast/lunch/dinner but miss the tasty snacks.


Resurgam said:
I have one of those Bamix stick blenders and it will do mayonnaise no trouble, and process anything at all - I have the attachments with it and use it every day. Useful for making seeds into flour for instance.
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Yeah when I attempted it was just your basic handheld blender and after many attempts gave up but as I love mayo so much gonna invest in the right stuff to make a batch thanks.



Yeah they basically said soy oil and the likes put a ton of strain on the liver as it struggles to break it down.
 
Here is a recent article from GQ which is a well known magazine, regarding seed oils
https://www.gq.com/story/seed-oil-health
I cannot vouch for it being completely free of bias, but it is an interesting read.

I have seen a paper that has the theory that odd chain fatty acids cause inflammation because they do not resolve fully into Acetyl-CoA which we use for metabolism so leaving bits and bobs of unusable detritus that has to be got rid of. Most fatty acids in natural fats are even chain, especially animal based fats. But the industrial processing of vegetable oil products produces transfats and odd chain FA aplenty. Seems plausible? The jury is out.
 
fendertele said:
Yeah when I attempted it was just your basic handheld blender and after many attempts gave up but as I love mayo so much gonna invest in the right stuff to make a batch thanks.
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I think that there are several tutorials on YouTube about making mayonnaise with the Bamix - it really is a doddle if you have a tall narrow container and an egg at room temperature.
 
Resurgam said:
I have one of those Bamix stick blenders and it will do mayonnaise no trouble, and process anything at all - I have the attachments with it and use it every day. Useful for making seeds into flour for instance.
Click to expand...
Does the bamix make almomds in to almond flour? Of so which attachment/model?
 
MrsA2 said:
Does the bamix make almomds in to almond flour? Of so which attachment/model?
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Any model should be able to use all the attachment.
I have used the wet and dry grinder to make seeds into flour - grinding, sieve out the fine stuff and put the coarse stuff back with more seeds, and I sieve the ground almonds and make the coarsest bits finer - I am sure it would take whole almonds - or anything really, but I have not needed to do so.
 
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