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Hehe - documentation that I brought back from JNB on a previous trip, all they had was a Bakers Choice Assorted cookie box ! Well spotted, Little Fish / MONS. (You missed the envelope on top of the box though, so up your game !) Perhaps we should start a Cluedo game online ?

Behind every man... is a pack of dogs ! 5/6 chilling on "their bed", Max was dossing on the floor.

Congrats on maintaining the weight (more than a few us can say on here... ) ! The ketostix show whether you are in dietary ketosis or not - this is not super NB for many people, but for me it is, as that was how I determined when my carb intake took my body out of ketosis, i.e. how sensitive I am to carbs. Interestingly enough, the longer I am eating low-carb, the more sensitive I seem to become. I could initially quite easily get away with well over 100g of carbs per day and if I dipped out of ketosis I would be back in the next day. Now the limit is somewhere between 70 - 80g of carbs then my BG starts spiking (that's the meter you are asking about) and I go out of ketosis. My last little inspired experiment took me almost 3 days to get control over my BG levels and get my ketone readings to what would be +++ on the ketostix. I am busy reading Peter Attia's article that I posted a link to this morning, and it bears out what I have experienced - being in ketosis is not a guarantee that you would lose weight. Having said that, I can almost certainly say that not being in ketosis (for me) is an almost certain recipe to gain weight. How long have you been doing strict LCHF ? I ask because it takes a good couple of months and you need to surf that bonk so that your body can get used to switching between energy sources - remember that if you are fully fat adapted the intake of fats won't really matter - your body carries ample of its own fat and it will just as readily break that down as consumed dietary fat (except for MCT's which are easier to use as an energy source).

Mmm... yep, that would do it. At least the season has turned, or so it seems. The days are getting longer and I actually managed to get a ride in yesterday, but yeah, I am so not a winter person....

Now this is starting to look better !!! https://www.facebook...7&type=1&ref=nf

Join the club. I also think it is not watching how much has gone down the pie-hole coupled with lack of exercise... dang...

IIRC about R150 from @flexia and then about R80 to ship via Post Office. Send her a PM.

Here 's some hefty reading on "does being in ketosis automatically result in weight loss" by Peter Attia. As usual, it is a helluva detailed and technical piece, so that should keep you busy for a while http://eatingacademy.com/weight-loss/how-to-make-a-fat-cell-less-not-thin-the-lessons-of-fat-flux

Ok, so combo of the chicken, liver and exercise. I got back from a ride yesterday, but I had been snacking on droëwors during the day, my BG was 4.8 (pre-ride 5.1).

Smoked as in "proper" smoked ? Otherwise the commercial smoked whatever we buy is often just coated with a flavourant and preservative to give it a smoked look and both those coatings and preservatives could contain stuff that could spike your BG ("spike" is a strong term, "raise" is more like it). I recall a discussion about smoked mackerel or salmon that someone bought at Woolies that had high carb numbers... What is in the chicken liver ? Again - check for hidden carbs. What is in your bulletproof coffee ? Ditto. If none of those lead you to an answer, measure your BG, don't eat anything, go for a hard ride of at least 90 min, come back and measure your BG again. I have had BG above 6.5 in instances like that, and I am theorising it is because of the intense exercise that your body is pumping your system full of glucose. I can readily simulate this, so you should be able to do the same. On days when I "carb load" before, I have the opposite happening, I come back and my BG is lower than at the start. And... ahem.... nudge, nudge.... there were some statements made by some contributors on here about BG measurements that we due to start over the weekend ? (I promise not to say ANYTHING about the MCT article then)

MHT, that salt is actually exactly what you need, especially at your training levels. And the salt keeps the butter from going rancid. If you are going to use unsalted butter you should def consider adding at least a teaspoon of salt to your daily food intake.

I have made a "batch" with cream, and only let it sit for about 24 hours (before it separates into water and whey) and I must say it came out very nicely, tasting almost like creamy buttermilk - not sour at all. I suspect the commercial varieties, much like amasi and cultured buttermilk, get "hurried along" hence the difference in taste from the real thing. My kefir consumption seems to be resetting my intestinal flora in a big way - had a major "purge" initially, but now I really actually feel a lot better (difficult to explain in words, just that feeling when you know your digestive process is working like it should). I am now adding the kefir to my breakfast shake i.s.o. milk and one can hardly taste the difference. But I agree that it may be too sour for some - it is fermented milk, after all !

Yes, but you don't pronounce the backslash LOL.

http://en.wikipedia....unsaturated_fat or http://nutritiondata...0000000000.html

Now we're talking !

Martin, I read something similar about the Omega 3 (not 6) supplements from fish oil, but that was due to species of fish being contaminated with heavy metals that are being dumped into the oceans and then concentrate in the fish livers. This is why one should always buy a good quality Omega 3 supplement, made from fish that are fished in the deep sea - how one actually verifies that is beyond me, but I have stuck to Cardio-Zen as a primary source of that, with Pharma-Choice a close second. I wouldn't supplement ANY Omega 6, as there is plenty Omega 6 in just about everything we eat. On the salt, it seems that high carb diets cause salt retention and when one takes in too much salt, it causes a rise in BP (but that would normally be linked to something like being overweight as well). Perhaps one of the guys with "The Art & Science..." on Kindle can paste the section from the book where Doc Phinney explains why you should supplement with salt on LCHF - he explains it rather eloquintly ? edit: "on Kindle" added

Extreme mid-day napping....

Now that you have mentioned that your doctor is a she - if you haven't yet watched this, please do. I know I have posted this before, but I just love the piece (at around 07:15 into the video) where Dr Mary Vernon talks about people getting "shockingly well" on LCHF. This is still one of my fave LCHF videos to show the people who don't believe what it can do !

Last question - your age group ? Just more or less. Closest century will do. Reason why I am asking is that more and more people are saying (Noakes too) that your TC SHOULD go up as you age. People with higher cholesterol live longer than those with low cholesterol - that has been proven by meticulous meta-analysis of years' of data.

I can echo this. He advised to check Ultrasensitive CRP (inflammation marker) and Uric Acid - both mine were well below limits. Particle size is a bit more difficult as the Pathology labs don't readily check that (yet), but an APO count showed again that all was within the normal spec. It is going to take a long. long time for some doctors to change their views, considering they make their money off "treating" people by prescribing medicine and when things get too complex they simply refer you to someone who is a specialist (read charges even more money).

Nothing that I see there would worry me - not in the least. If your doc is still not happy with this, I would seriously consider changing doctors for at least a paleo-friendly doc. Stop worrying - what is happening is what SHOULD be happening on LCHF !

Ok, I started in October last year. RodTi - if you don't mind posting it, what are those numbers looking like ? My TC went from a low of 3.1 to a high of 6.7, then flattened out at 6.1 HDL went from 0.7 to 1.14, now at around 1.04 LDL from a low of 1.15 to 5.0, now at 4.3 TG from a high of 3.08 to about 1.02 where I am now at (that very high number was on a low-fat diet as well !) I was worried when my TC went up like it did, because I had been on statins prior to that, but my doc sent the stats through to Prof Noakes who was not concerned at all and said that it was to be expected. If you are still worried, then consider opting for a very low dose statin (e.g. 5mg Crestor) but just keep in mind that statins come with their own Pandora's box....

How long have you been on LCHF ? This is quite normal, you know and Prof Noakes will tell you to not worry about that...

Or take before and after pics. Nothing tells the LCHF story better than before and after pics... I still have people commenting on my "weight loss", yet I know that I have picked up weight - not to the lard ass scale that I used to be at, but still... you will most certainly lose centimeters and water weight. Also remember that muscle weighs roughly 3x as much as fat by volume. So if you add 1kg of muscle you will need to lose more than 3x that volume of fat to show weight loss. Think of it in terms of a lekker big 500g steak lying in a plate - 500g fat is a heck of a lot of fat if you had to "unpack" that on a plate !

There is a definite relationship between BG and ketones, but it is not always linear (hope that makes sense). I have had relatively high BG (around 6) but my ketones were well above 0.5. But I could also have low BG (say around 4) without being in ketosis. Low BG is not a guarantee of being in ketosis. My cut-off for ketosis from a BG perspective seems to be around the 6.5 - 7.0 mark, once my BG goes to that level, my ketone production stops almost completely. But this is in line with what Prof Lustig explains in "Sugar - the bitter truth". Insulin goes up, ketones come down, fat burning stops. (Again, I have to stress that although it differs from person to person, the carb load in a day is cumulative - for me it is the same with protein. I can manage my BG, but if I cross the "line" my ketosis stops, although my BG may not always shoot up). Sjoe, I have read this again now and I hope this makes sense ? But this is why I would recommend a dual approach to measuring initially - take the guesswork out of until you get to know your body well enough. So either get a Freestyle type meter where you can measure both BG and ketones or get a BG meter and measure your ketones with urine ketostix. I know a lot of people will try to tell you that the ketostix are not always 100% accurate and that is true, but at least you can see if there are ketones present or not. I have yet to hear of someone who has been so effective at burning ketones that they get a high reading on the blood ketone meter and a low or no reading on the stix. Here's an experiment that dietdoctor Andreas Eenfeldt did with his meter vs ketostix and you will see that you can track the two and the relationship with BG. http://www.dietdoctor.com/final-report-two-months-of-strict-lchf-and-ketone-monitoring I am yet to be convinced of the blood type diet, although there are certain elements relating to carbs that make sense. I have not really immersed myself in blood type diets at all, so my answer here is more of a gut reaction than a qualified or educated one. I am A+, but my wife is a relatively scarce AB+, she is MUCH more carb sensitive than I am (please check your blood type guide if that is in line with what they say ?) - yet I have seen this same high carb sensitivity in most of the females that I have worked with on LCHF - it is almost certainly gender related as well. You would do well to follow that advice, though ! edit: corrected link