LCHF - Low Carb High Fat Diet Ver 2

[Helpmytrap]

Ooh, then I don't mind the 5.3 reading.

 

The first rule of LCHF is that we don't talk about LCHF...

I just left it at "I could have a really long chat to you about this" and carried on about how awesome the liver pate turned out.

Which brings me to this, why is it cheap to make but expensive to buy?

[TLW]

GRONDPAD!!! I didnt realise that you put the post on regarding your baby... thank heavens this forum is "anonymous" because this will shock you, but as i was reading your message is was on my way to an attorney with my husband and another couple - I am going to be their surrogate... So glad you didnt have to go this far because it costs R1000's for these people.

 

Glad to hear LCHF is a good pregnancy way to eat - Tim Noakes said my baby would thank me (ok, not mine, but my little bundle of cargo).

 

Maybe my miserableness this weekend and over the last few weeks has been a build up to today - who knows but I will keep on doing what the body tells me...

 

GOOD LUCK WITH THE PREGNANCY -

 

Fantastic news and allow me to join the chorus of CONGRATULATIONS on here !

 

Now read up about LCHF during pregnancy - there's a LOT of info out there and perhaps you and your wife together can change some of your child's destiny... there's a lot of theorizing going on about our adult eating patterns and the way we favour carbs being as a result of our mothers who ate a lot of carbs when they were pregnant with us.... Just saying

[HappyMartin]

So what really is the best cooking oil?

 

Anyone heard of Ghee?

 

Interesting reading here.

 

Another name is clarified butter. Used a lot in Indian cooking. You can buy it quite easily in KZN and I assume from Indian grocers anywhere else in the country. I usually just make it. Take a brick of normal unsalted butter. Melt in a heavy pot and allow to simmer on a low heat. Some solids cook out and rise to the surface as a creamy scummy sort of foam. Scrape these off and discard. When this stops occurring the process is complete. Usually some solids sink so the best is to filter the warm still liquid ghee to remove the remaining solids. The ghee will set at room temperature.

 

Ghee is better for frying than butter as it is more stable at higher temperatures and doesn't catch as quickly as butter. It also lasts a lot longer at room temperature. It has a lovely light fragrant aroma and a lighter more delicate flavor.

 

Good stuff all round from a culinary point of view. No idea from a health perspective though.

[Cuppa Bru]

Another name is clarified butter. Used a lot in Indian cooking. You can buy it quite easily in KZN and I assume from Indian grocers anywhere else in the country. I usually just make it. Take a brick of normal unsalted butter. Melt in a heavy pot and allow to simmer on a low heat. Some solids cook out and rise to the surface as a creamy scummy sort of foam. Scrape these off and discard. When this stops occurring the process is complete. Usually some solids sink so the best is to filter the warm still liquid ghee to remove the remaining solids. The ghee will set at room temperature.

 

Ghee is better for frying than butter as it is more stable at higher temperatures and doesn't catch as quickly as butter. It also lasts a lot longer at room temperature. It has a lovely light fragrant aroma and a lighter more delicate flavor.

 

Good stuff all round from a culinary point of view. No idea from a health perspective though.

 

Amazing how many McGuyvers are taking to the kitchen!

Googled and found a guide with pictures:

http://healthyvegetarianfoods.co.za/wp/archives/1145

 

Fat rendering is too "Fight Club" for me, so if I were to try it, I would get it from a Checkers Hyper.

They sell Ghee in caterer-sized round containers. More expensive than butter, but not by much.

[Helpmytrap]

Amazing how many McGuyvers are taking to the kitchen!

Googled and found a guide with pictures:

http://healthyvegeta...p/archives/1145

 

Fat rendering is too "Fight Club" for me, so if I were to try it, I would get it from a Checkers Hyper.

They sell Ghee in caterer-sized round containers. More expensive than butter, but not by much.

One of my best purchases that I made 2 weeks ago was a food processor. We already had a blender, juicer and smoothie maker but it's just not the same. So far I've made macadamia butter, chicken liver pate and I've just finished making a basil pesto. Next on my to do list is home made butter, already bought the cream. Maybe I'll take it a step further and make some ghee.

[Cuppa Bru]

@Helpmytrap: Sounds great!

Homemade is often tastier and lots of fun. but I'm the only one on LCHF in my household, and my diet is causing enough friction as it is. It'll be flat-out war if I start rendering fat

The article I linked to stated that one needs about 750gr butter for 500gr ghee, so I'll just add 50% more butter to my dishes and tell myself it's ghee

[Da Vinci]

Ooh, then I don't mind the 5.3 reading.

 

 

I just left it at "I could have a really long chat to you about this" and carried on about how awesome the liver pate turned out.

Which brings me to this, why is it cheap to make but expensive to buy?

Recipe pls!

 

[Helpmytrap]

Recipe pls!

The chicken liver I made to last the week:

1kg chicken liver

1 large red onion

1 pack of bacon (200g?)

20ml Avocado oil

20g butter, salted or unsalted (or more if you want to up the fat content)

2 cloves crushed garlic (or more depending on taste)

2 Tbsp lemon juice

 

Method:

Fry up the diced bacon and onions until soft in the avocado oil.

Add in the livers as well as butter, garlic, lemon juice and spices (pepper, rosemary, thyme and salt to taste).

Cook until livers are no longer red (add 1min to be safe.) Don't overcook them though, otherwise they have that really dry taste.

 

PS, as far as the liver itself goes, the ingredients are a guideline. Feel free to add what you think would work.

 

Pate':

I took about 300g of the above finished liver and bacon, preferable straight out the pot (that way when done the fat will collect on the top giving you the authentic Liver Pate' look),

30g unsalted butter (softened),

30-50ml OBS or any Sherry. (Note, this makes it sweet so add accordingly).

 

Method:

Throw the above ingredients into the food processor and "blend" until you have a smooth texture, it takes a few minutes.

Pour into final container and allow to cool before storing in the fridge.

Note: if the liver is cold, the butter will solidify on the food processor's container walls/sides while blending. The butter is needed to help it set.

Edited July 9, 2013 by Helpmytrap

[Helpmytrap]

Info for the morning,

FBS, 4.7mmol/L

30min postprandial, 4.4 (2 eggs, bullet proof coffee, 10g cream, 60g chicken liver, 30g smoked chicken, 100g broccoli & cauliflower)

Directly after 30min run, 4.1

30min after run, 3.6 (after eating an egg, 5g cashews, 3g almonds and 10g Greek yoghurt.)

[tombeej]

Your BG numbers look good, HMT. Nice and low.

 

Would be interesting for HMT to have an apple, then test. And then htone to have an apple, then test. To see how a low GI fruit spikes BG in a carb resistant vs unresistant person.

 

I'd also like to see comparisons of BG spikes i.t.o:

1. Milk

2. Low GI vege like broccoli

3. Handful of nuts (like macs)

4. Slice of 'health" bread.

 

We'd need to agree beforehand the brand & quantities.

 

You guys willing to be our guinea pigs?

[tombeej]

The other interesting one for me is seeing how whey protein supplements spike BG.

[htone]

I don't have to test everything, tombeej, I can tell you that them Pink Crisps would take me above 6.5 and sometimes above 7 even (depending on the sweetness of the specific apple). I have no reaction (virtually no) to low GI veggies like brocolli or cucumber.

 

You have seen what "health bread" did to me. I won't be trying that again soon.

 

On protein supplements, I have tried to stick to PVM and SSN and although the PVM lists higher carbs, it has never really "spiked" me, but I ascribe that to the fact that I always take protein with a lot of fat, like full cream (I mean loads of it). Having a load of fat with your carbs definitely mitigates the insulin response, I have proven that time and again.

 

When I get the opportunity to try some of the items on your list, I will post that. I am going out for a restaurant dinner tonight which will contain a small amount of potatoes in the form of potato gnocchi - will do a very unscientific before and after of that as well.

[davetapson]

I ascribe that to the fact that I always take protein with a lot of fat, like full cream (I mean loads of it). Having a load of fat with your carbs definitely mitigates the insulin response, I have proven that time and again.

 

Right HT, I need to ask the question no-one else is asking...

 

How much cream to add to hot apple pie to mitigate carbs...?

And Malva pudding?

 

Sounds like a win-win situation here!!

[htone]

Right HT, I need to ask the question no-one else is asking...

 

How much cream to add to hot apple pie to mitigate carbs...?

And Malva pudding?

 

Sounds like a win-win situation here!!

Bro, I mix a scoop of whey protein with about 200ml of thick cream and then add just enough milk to get it to a slightly thinner consistency - I then eat that very slowly with a spoon.... that's my pudding whenever I feel the need to do a self-reward

 

I reckon if you cover your puds in thick cream it will have a very minor blood-spiking effect

Try it and let us know. We could start a whole LCHF Cheaters thread !

[Mikesa9]

While discussing sweet stuff, I'd like to know what your guy's views on dark chocolate (80%+ cocoa) are. The way I read things is that it is high on fat and not that bad on carbs, I know there is a bit of sugar involved, but nothing insane. It seems to be ok from a Paleo perspective, but I can't see anything from a LCHF perspective.

[davetapson]

While discussing sweet stuff, I'd like to know what your guy's views on dark chocolate (80%+ cocoa) are. The way I read things is that it is high on fat and not that bad on carbs, I know there is a bit of sugar involved, but nothing insane. It seems to be ok from a Paleo perspective, but I can't see anything from a LCHF perspective.

 

I have a square of Lindt 70% or 85% most nights. Doesn't seem to cause a problem.