Support and ideas for those on low-carb diet

Also, if you've not got loads of pasta, rice, potatoes, etc to pile on your plate you are more likely to turn to extra vegetables.

Sorry, granjura. I'm sure the scientists on here will have a better explanation.

The reason low fat diets have not always been successful is because of the high sugar content in low fat products and because carbohydrates will convert to glucose.

As Anya says, you are unlikely to eat too much fat because there are no puds to put your cream on, no bread for your butter and you can still cut the fat off meat if you want to.

Merlot- your explanation has got me more confused than ever- sorry.
Will post on other thread, in order not to derail this one any longer.

No I don't eat nests that should read meat !

I think that's right too Merlot I'm not eating huge amounts of fat per se. I'm actually eating more protein. Yes, some of that protein does contain saturated fats, such as the eggs, cheese and nests, but I'm not eating huge amounts.

And having no bread in the house there's nothing to put my butter on either!!!

I has double cream with my blueberries this morning for breakfast. But it wasn't a huge amount and because it filled me up I've only just felt hungry enough for lunch (3 boiled quails eggs in smoked salmon, not a huge amount but it will last me till tea time).

Dinner tonight is stuffed peppers (mushroom, sundried tomato, toasted hazelnuts and a smidgen of breadcrumbs to hold it all together, and feta cheese).

I still aim to get my 5-a-day at least.

I think the simple answer is that you normally get your energy from carbs so if you eat fat you store it as fat. If you cut out carbs you have to get your energy from somewhere so you burn off fat. That's why it's important not to cheat or you will burn off the carbs first and not the fat.

Actually that doesn't answer your question, does it? Sorry! I think the very high fat bit is to do with ketosis at the beginning of the diet, which I don't really understand and we didn't try to do. Perhaps others can explain it?
As I said on the other thread, we kept fruit (though not tropical fruit) in all the way through as well as moderate amounts of dry wine, while we did the diet slowly over a year. Our doctor had been trying to get us to give up cheese and even eat low-fat spread (no chance!) and we ignored that advice. She has had to stop saying it now.

Thanks- sorry, I had no intention of derailing thread- just cannot get my head around it.

I put this link on the other thread but will repeat it here GJ.
www.zoeharcombe.com/2015/03/saturated-fat-chd-in-europe/
Basically the data here shows that the higher the level of saturated fat in the diet the lower the number of deaths from CHD. The science is explained at the bottom of the article. I don't want to derail this thread which is meant to be a support thread, but before we started the diet I spent a long time reading around the subject. You really have to do that to understand how it works. As I understand it the premise is that saturated fat in the diet does not turn into fat in the body and helps control insulin better. I am not a scientist though!
We haven't gone mad on fat but have eaten butter, cheese etc whenever we want. We have both seen a huge fall in cholesterol.

I know I am being a bit dim- but can anyone explain, in simple terms for a simpleton- why HIGH FAT is good: I totally get the no carb and no sugar- but why does it have to be compensated by high fat in extreme amounts? Surely one can cut carbs and sugar, and have some sensible fat, but surely loads and loads of eggs, butter, full-fat cream, etc (and have always believed that a little butter or olive oil is better than substitutes- I know too many women with osteoporosis who have cute ALL fats from their diet forever...) - eg, in an extreme manner, the more the better... can't be good for you? Don't get it (sorry).

When my mother wanted to lose a bit of weight - she was always slim - she gave up bread and potatoes, ate Ryvita at breakfast instead of toast and drank PLJ. That was it.....simples.

I saw the programme about sugar as well and agree about how scary were the amounts of sugar in processed foods and fizzy drinks. The Atkins diet was rubbished in its day but then the bread/pasta/rice industry had to fight back somehow I suppose.

The best bit about a very low carb/high fat diet is that the food is LOVELY

In the 1960s I was told about a low carb diet devised by Professor John Yudkin in his book 'This Slimming Business'. He also wrote a book about the dangers of sugar in another book, 'Pure, white and deadly'. Unfortunately the food industry got its claws into him and his reputation as a diet expert was rubbished. Fiona Phillips had a programme on TV last week making exactly the same points and most frighteningly showing the vast amounts of sugar in soft fizzy drinks - no wonder there are so many overweight children (and adults) with bad teeth. The good news for me is that 'This Slimming Business' is back in print in a revised edition and I have ordered it - who knows what happened to my original book!

It seems that no matter what fad diets come and go, the low carb one will keep coming back.

Sounds yummy Merlot

I'm doing sole in a creamed horseradish sauce tomorrow. I've also bough fennel so I'll be using your recipe to go with it. And using up some left over leeks that need eating up to.

Thanks

Teetime I'm doing my own version if you're intersted.

Very simply:-
No carbs from bread, pasta, rice, potatoes
No sugars

Only one piece of fruit a day in the morning
Loads of vegetables, but go easy on starchy root ones such as carrots etc

Lots of water (I like a slice of lime in mine)

And one small glass of red wine.

Everything else is GO.

So I'm getting essential carbs from the (one) fruit and vegetables.

I've lost 4lbs the first week (as everyone is sick of hearing!) so it obviously works.

Thank you mamie I'll look it up

This site is American, but the basics are there Teetime.
www.dietdoctor.com/lchf
I used the threads on Mumnet a lot and read Zoe Harcombe.
Granjura, the flour would be fine in maintenance mode but not at the beginning when the diet is much stricter. Mumsnet do a bootcamp thread every so often. Your bechamel should be full-fat milk though.
We had minestrone for lunch, plus fruit. Dinner is lamb, slow cooked in a spicy crust in the oven, served with spinach.

So much easier to start it now with the summer ahead, granjura.

We're having roast chicken today with brussels sprouts and braised fennel. The fennel is braised in a tablespoon of oil, white wine, lemon juice and water until it has all reduced - it's a Rose Elliott veggie recipe but I've left out the carrots. I'll then do a lime and tarragon sauce with creme fraiche.

Hopefully I won't miss the crunchy roast potatoes like I did last Sunday.

Yes, I am interested too.
I did WW for a couple of years but have always found weight loss easier if I avoided bread.

However, I do love cake some carbs which makes it difficult.

We moved to low GI carbs quite a while ago- but I am very tempted with the no or low carb diet. Just don't know how to even imagine living without (low GI) carbs- especially in winter- but as Summer approaches, it becomes more easily conceivable and tempting.

I was shocked though, that my suggestion to make béchamel (white sauce) with half skimmed milk and a dessert spoon of cornflour was just too much carb! really?

having read all the comments about thi and read up a bit I am very interested in this diet. I've been on SW for years now and my weight loss seems to have stagnated. I was wondering if this would work for me. Can someone sum it up for me in a few sentences please. What I have read says no grains and high good quality protein but can I still eat fruit and veg freely and is wine allowed? Thank you.

Meant to say I've used four of their recipes this week alone.

Decadent!

Merlot I might take you up on that offer. Thank you.

Something else which would be a good support is to mentioned recipe books which have a high proportion of low carb recipes or ones which are easily adapted.

I've used 4 recipes from the original Hairy Bikers Lose Weight one. They are very tasty. We're having their stuffed peppers tonight., it's a favourite anyway.

There is a small amount of carbohydrates in the few bread crumbs they add, but not enough to worry about.

OH is frying the egg and bacon!
I like baby courgettes but agree that the big wooly ones are not much good. We try to pick them like that but always find a few stray giants later...

Blueberries and double cream for breakfast.

Can't say courgette float my boat except find them a useful addition to cake em.... forget I said that.