LCHF - Low Carb High Fat Diet Ver 2

[Mike Bike]

Remember 3 towers last year after the coke? High GI definitely gives you a boost.

 

It will be interesting to see such a study wonduhboy but from own experience (not scientific) racing with no carbs leads to bonking.

the steam i had on Sat was nothing like 3Towers..and im sure it didnt come from the little carbs i ingested. Something else was fuelling the fire

[Marge]

Hi all, I seriously need help ASAP. Does anyone know a Dietitian in the Welgemoed (Cape Town) area that is clued up on type 1 diabetes? Long story short, my niece (10 years old) have been taken up in the hospital this weekend with a bg of 30 and has been diagnosed with type 1 diabetes. I'm sitting in the hospital with her and listening to the dietician talking about her future diet and how everything should be low fat. Shame all the info is so overwhelming but surely it can't be wrong to get a seconfld opinion?

[jcza]

the steam i had on Sat was nothing like 3Towers..and im sure it didnt come from the little carbs i ingested. Something else was fuelling the fire

 

'kin hell best I get me some of that or I'm going to be bleeding trying to hang in!!

[htone]

Here is the link that supports what we have been saying - you can keep going at sub-VO2Max on a ketogenic diet, but it does impair your VO2Max performance:

 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC524027/

 

"Both observational and prospectively designed studies support the conclusion that submaximal endurance performance can be sustained despite the virtual exclusion of carbohydrate from the human diet. Clearly this result does not automatically follow the casual implementation of dietary carbohydrate restriction, however, as careful attention to time for keto-adaptation, mineral nutriture, and constraint of the daily protein dose is required. Contradictory results in the scientific literature can be explained by the lack of attention to these lessons learned (and for the most part now forgotten) by the cultures that traditionally lived by hunting. Therapeutic use of ketogenic diets should not require constraint of most forms of physical labor or recreational activity, with the one caveat that anaerobic (ie, weight lifting or sprint) performance is limited by the low muscle glycogen levels induced by a ketogenic diet, and this would strongly discourage its use under most conditions of competitive athletics."

[Mike Bike]

'kin hell best I get me some of that or I'm going to be bleeding trying to hang in!!

the other interesting thing is if you look at my HR readings, ave was 159, max 169...

[htone]

Hi all, I seriously need help ASAP. Does anyone know a Dietitian in the Welgemoed (Cape Town) area that is clued up on type 1 diabetes? Long story short, my niece (10 years old) have been taken up in the hospital this weekend with a bg of 30 and has been diagnosed with type 1 diabetes. I'm sitting in the hospital with her and listening to the dietician talking about her future diet and how everything should be low fat. Shame all the info is so overwhelming but surely it can't be wrong to get a seconfld opinion?

 

Sent you a PM

[htone]

'kin hell best I get me some of that or I'm going to be bleeding trying to hang in!!

 

You have created a monster....

[jcza]

the other interesting thing is if you look at my HR readings, ave was 159, max 169...

 

Is that lower than normal? My ave as 162 & max 179

[Mike Bike]

Is that lower than normal? My ave as 162 & max 179

ya normal max is around 176/177

[tombeej]

Hi htone, to answer some questions:

 

1. The nitrate issue. Sounds interesting, will look it up. For now though, the vinegar is doing its job very well, so happy for now.

2. The fan: I've got one of those plastic PC fans - they're also very popular for home made boxes. But haven't seen a need to add yet (reluctant to spoil the look of my pretty box ). I'll wait for our humid KZN summer to kick in and see if it's needed then. It really is amazing how the light bulb and vents work so well by themselves. That system really does produce a surprising flow of warm, dry air over the meat. Works like a charm. If I had a second layer of racks in the top section I might add the PC fan, or just a 2nd bulb.

 

I agree that we can't get away with hanging meat from the rafters in the garage here at the coast. It would rot before it dried.

 

In terms of the commercial spices, yes Freddy Hirsch is the most popular. I tried to find locally but came up empty so just used another brand. It was excellent as well. I just have a small concern about those commercial recipes in terms of the sugary carbs that go into them. They are often sweet - to cater to the taste of the ave. joe. I prefer to have control over exactly what goes into my biltong.

 

One other thing to mention: the soaking sauce can be used for 2 batches of biltong. Just decant your mix into a container when the first batch has been soaked and pop into the freezer. Folks are generally reluctant to use the mix more than twice though.

[htone]

Hi htone, to answer some questions:

 

1. The nitrate issue. Sounds interesting, will look it up. For now though, the vinegar is doing its job very well, so happy for now.

2. The fan: I've got one of those plastic PC fans - they're also very popular for home made boxes. But haven't seen a need to add yet (reluctant to spoil the look of my pretty box ). I'll wait for our humid KZN summer to kick in and see if it's needed then. It really is amazing how the light bulb and vents work so well by themselves. That system really does produce a surprising flow of warm, dry air over the meat. Works like a charm. If I had a second layer of racks in the top section I might add the PC fan, or just a 2nd bulb.

 

I agree that we can't get away with hanging meat from the rafters in the garage here at the coast. It would rot before it dried.

 

In terms of the commercial spices, yes Freddy Hirsch is the most popular. I tried to find locally but came up empty so just used another brand. It was excellent as well. I just have a small concern about those commercial recipes in terms of the sugary carbs that go into them. They are often sweet - to cater to the taste of the ave. joe. I prefer to have control over exactly what goes into my biltong.

 

One other thing to mention: the soaking sauce can be used for 2 batches of biltong. Just decant your mix into a container when the first batch has been soaked and pop into the freezer. Folks are generally reluctant to use the mix more than twice though.

 

@tombeej. On the plastic PC fan - I have just had a snoop around, make sure you have a 220V version and not the 12V PC variety, otherwise you will need a step-down transformer etc etc.

 

How much weight is lost in the drying process - from my discussions it appears about one third at least goes out the airholes as evaporated water ?

 

And thanks again for that extensive document, I really appreciate the effort !!!

 

@krouxsa - that is one healthy piece of meat in your pic. What do you pay per kg for rump or sirloin (can't quite read the fine print on that label) ? Here the prices seem to be well above R100/kg for quality meat.

 

@Sniffie - you have been far too quiet - there is a whole meat marketing opportunity opening up for you just on this thread. I should swing by your place when I next drive up to JNB and stock up on some good Free State beef !

 

edit: grammar

Edited August 5, 2013 by htone

[McD23]

my concern with this study, is that the low-carb athletes hadn't been LC for a long time. 48hours isn't really long enough to become fat adapted.

I'd like to see something similar, but with athletes who have been LC for a few months...

Hi,

I am on a study with SSISA that will be looking at glucose production during exercise with LCHF athletes ( properly adapted ) . Noakes being principle investigator. Start trials mid September.

Personally I have found that if I race and am at threshold for 1h40 or longer pretty much sustained ( maybe small recovery periods in between ) the wheels come off completely unless I take carbs on-board.

[jcza]

 

Hi,

I am on a study with SSISA that will be looking at glucose production during exercise with LCHF athletes ( properly adapted ) . Noakes being principle investigator. Start trials mid September.

Personally I have found that if I race and am at threshold for 1h40 or longer pretty much sustained ( maybe small recovery periods in between ) the wheels come off completely unless I take carbs on-board.

 

Same here, please keep us posted

[wonduhboy]

Hi,

I am on a study with SSISA that will be looking at glucose production during exercise with LCHF athletes ( properly adapted ) . Noakes being principle investigator. Start trials mid September.

Personally I have found that if I race and am at threshold for 1h40 or longer pretty much sustained ( maybe small recovery periods in between ) the wheels come off completely unless I take carbs on-board.

Cant wait to see what this study shows!

[htone]

Cant wait to see what this study shows!

 

I am expecting a result that will say we can do a lot more without carbs than we thought !

Look at the performances of people like Oscar Chalupsky and Bruce Fordyce on no carbs in recent ultra-events.... all under the guidance of Prof Noakes....

 

Sitting on the edge of my seat !

[htone]

I already bought 5kg, gonna go buy some more after work. I see the expiry is only in August 2014 so I'm sure I will have butter for a year!!!

 

Just on a side note, have you tried their Full Fat Dubliner Cheese and the 2 year mature cheddar? I tell you, that is some good cheese! R30 for 200g, but oh gosh, that's how all cheese should taste like.

 

Just a late thought - you know that you can freeze butter, effectively giving it a virtually unlimited "shelf life" ?