LCHF - Low Carb High Fat Diet Ver 2

[Topwine]

I am now on a low dose statin to dissolve some plaque build-up in my arteries (thanks to my lifestyle in my "previous life") and I cannot wait for my next sonar in 2 months' time to see if that has been resolved so that I can stop the meds again, so trust me, I am keeping a very beady eye on this !

 

Do I understand this correctly ? You dont believe in statins, was not on it before, but NOW you are on it ?

 

When was the last time you tested your Thyroid function ? What was the results ?

[Roux 1]

I am using the Contour TS BG meter. Do you get a usb cable for it locally?

[krl747]

What is the call on Quinoa? Eat? Don't eat?

[Roux 1]

What is the call on Quinoa? Eat? Don't eat?

Mr Sission has something to say:

One of the most popular choices in grain alternatives, particularly among the more moderate paleo set, is quinoa. Technically not a grain but a relative of green leafy vegetables like spinach and Swiss chard, quinoa is a complete protein that offers a respectable serving of all nine essential amino acids as well as a strong showing of manganese, magnesium, iron, copper and phosphorus. For those reasons, we can understand its popularity and agree that it does, indeed, have a lot to offer, particularly considering its low cost and shelf stability. Nonetheless, we’d offer a caution to its praises. While quinoa offers a decent helping of protein, it’s still pretty carb intensive, clocking in at a 53 on the glycemic index. Also, though quinoa is technically gluten free, it does contain a protein substance that has been known to cause digestive reactions in some.

So, what are some other options if you’re looking for grain alternatives in your meals? We’d first say, while it can initially be difficult to lose the meat and potatoes mindset, it does get easier with time. Eventually, meat and a salad will seem just as normal a dinner routine and you won’t even miss the starches. Nonetheless, when you’re looking for “closer” grain alternatives and have taken into account the added carb load, we do have some suggestions.

http://i247.photobucket.com/albums/gg158/MDA2008/11740828_b687cc3d4c.jpg

Nutrient-loaded squashes and sweet potatoes can serve as a respectable grain alternative. Likewise, lower glycemic beans such lentils can be a decent fill-in. One suggestion is to use these items, or quinoa, as a single ingredient in a veggie and meat dish rather than as the full dish itself. If you want or need to serve a grain alternative, use the substitute as a base for a more complex recipe. Say, add quinoa to greens and tuna, or use it sparingly as a base for meat and veggie stuffed peppers. Try cubed butternut squash in a rich fall salad full of nuts, chicken, and autumn veggies. Use summer squash and parmesan to make a warm but summery casserole side.

 

 

Read more: http://www.marksdailyapple.com/alternatives-to-grains-quinoa/#ixzz2bwW50ahd

[krl747]

Mr Sission has something to say:

One of the most popular choices in grain alternatives, particularly among the more moderate paleo set, is quinoa. Technically not a grain but a relative of green leafy vegetables like spinach and Swiss chard, quinoa is a complete protein that offers a respectable serving of all nine essential amino acids as well as a strong showing of manganese, magnesium, iron, copper and phosphorus. For those reasons, we can understand its popularity and agree that it does, indeed, have a lot to offer, particularly considering its low cost and shelf stability. Nonetheless, we’d offer a caution to its praises. While quinoa offers a decent helping of protein, it’s still pretty carb intensive, clocking in at a 53 on the glycemic index. Also, though quinoa is technically gluten free, it does contain a protein substance that has been known to cause digestive reactions in some.

So, what are some other options if you’re looking for grain alternatives in your meals? We’d first say, while it can initially be difficult to lose the meat and potatoes mindset, it does get easier with time. Eventually, meat and a salad will seem just as normal a dinner routine and you won’t even miss the starches. Nonetheless, when you’re looking for “closer” grain alternatives and have taken into account the added carb load, we do have some suggestions.

http://i247.photobucket.com/albums/gg158/MDA2008/11740828_b687cc3d4c.jpg

Nutrient-loaded squashes and sweet potatoes can serve as a respectable grain alternative. Likewise, lower glycemic beans such lentils can be a decent fill-in. One suggestion is to use these items, or quinoa, as a single ingredient in a veggie and meat dish rather than as the full dish itself. If you want or need to serve a grain alternative, use the substitute as a base for a more complex recipe. Say, add quinoa to greens and tuna, or use it sparingly as a base for meat and veggie stuffed peppers. Try cubed butternut squash in a rich fall salad full of nuts, chicken, and autumn veggies. Use summer squash and parmesan to make a warm but summery casserole side.

 

 

Read more: http://www.marksdail.../#ixzz2bwW50ahd

 

Thanks Roux1, very informative

[htone]

I am using the Contour TS BG meter. Do you get a usb cable for it locally?

 

Roux1, not sure, I bought a whole USB thingy for the Accucheck meter, but have never looked at the Bayer options.

(http://www.bayerdiabetes.co.za/sections/ourproducts/software)

 

I suggest you talk to one of the stockists, like Dischem and ask them, alternatively contact Bayer Helathcare (Diabetes Care) directly and ask them - often one of the reps will be able to point you in the right direction.

[htone]

Thanks Roux1, very informative

 

Just to add to that (from Wikipedia) - and you can draw conclusions from the nutrient profile that this is quite high carb but a complete source of plant protein:

 

Quinoa was important to the diet of pre-Columbian Andean civilizations.^[15] Today, people appreciate quinoa for its nutritional value. Quinoa has been called a superfood.^[14] Protein content is very high for a cereal/pseudo-cereal (14% by mass), yet not as high as most beans and legumes. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats.^[29] Nutritional evaluations of quinoa indicate that it is a source of complete protein.^[30][31][32] Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant.^[33] Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights.^[34]

 

Nutritional value per 100 g (3.5 oz) Energy 1,539 kJ (368 kcal) Carbohydrates 64 g - Starch 52 g - Dietary fibre 7 g Fat 6 g Protein 14 g

Edited August 14, 2013 by htone

[Cois]

Those of you that actually took the time to read some of Ray Peat's work will know that he is all about a healthy metabolic rate and good Thyroid hormone function. His stuff can be a bit difficult to read for the non-scientific minded, so here is a article that explains it all in a much more user friendly way.

 

http://valtsus.blogs...disease_13.html

 

 

in 1973, Barnes published some of his patient data in his article On the genesis of atherosclerosis. The occurrence of CVD in his 1500+ patients was 94% lower than Framingham statistics would have predicted. This is a remarkable results considering that Barnes didn't advocate his patients to quit smoking or change their other habits.

 

Thanks for the link.

 

Please start your own tread. Go and read my first post if you have any questions. Many thanks

[htone]

A fascinating talk by Dr Ron Rosedale - well worth spending the 22 minutes to watch - especially the Q&A part at the end (would I lie to you ?)

 

Ron Rosedale, M.D. presenting at the 2nd Annual Ancestral Health Symposium (AHS12) on Saturday, 11 August, 2012.

 

[krl747]

Just to add to that (from Wikipedia) - and you can draw conclusions from the nutrient profile that this is quite high carb but a complete source of plant protein:

 

Quinoa was important to the diet of pre-Columbian Andean civilizations.^[15] Today, people appreciate quinoa for its nutritional value. Quinoa has been called a superfood.^[14] Protein content is very high for a cereal/pseudo-cereal (14% by mass), yet not as high as most beans and legumes. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats.^[29] Nutritional evaluations of quinoa indicate that it is a source of complete protein.^[30][31][32] Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant.^[33] Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights.^[34]

 

Nutritional value per 100 g (3.5 oz) Energy 1,539 kJ (368 kcal) Carbohydrates 64 g - Starch 52 g - Dietary fibre 7 g Fat 6 g Protein 14 g

 

Didn't do my homework. The carb content is way too high. Too much sugar for me.

[P.A.K.]

Here is another interesting one:

 

[Topwine]

Thanks for the link.

 

Please start your own tread. Go and read my first post if you have any questions. Many thanks

 

No problem. I thought I was actually discussing LCHF, but I guess none is as blind than those that refuse to see. You are just as guilty as the same persons and doctors you acuse of promoting HC diets. You choose to ignore counter evidence and seeks only those opinions that agree with yours. Not very scientific, but your choice still.

 

Die young happily with CVD (hopefully thinner at least). Adios.

[Helpmytrap]

On tonight's menu, bacon brussel sprouts as per Mark Sisson's recipe - http://www.marksdailyapple.com/bacon-brussels-sprouts-with-brown-butter-vinaigrette/

 

Will be the first time in my life to ever eat them!

[P.A.K.]

I have found a South-African low-carb Facebook page:

https://www.facebook.com/LowCarbSAClub

[htone]

On tonight's menu, bacon brussel sprouts as per Mark Sisson's recipe - http://www.marksdail...er-vinaigrette/

 

Will be the first time in my life to ever eat them!

 

Enjoy - I love the stuff. I have started adding cabbage to some of my dishes, couldn't stand the stuff before, but in a nice mix with enough butter I found it to be surprisingly nice. I buy those little baby cabbages, cut them in half and then layer garlic, cheese and bacon on top of the open side, put that in the oven for about an hour on low heat and you have something that beats a filled mushroom!

[Cois]

No problem. I thought I was actually discussing LCHF, but I guess none is as blind than those that refuse to see. You are just as guilty as the same persons and doctors you accuse of promoting HC diets. You choose to ignore counter evidence and seeks only those opinions that agree with yours. Not very scientific, but your choice still.

 

Die young happily with CVD (hopefully thinner at least). Adios.

Then start your own tread. Will read and see what I can. And just for interest sake. I dropped the LCHF diet for two weeks. Gained 4 kg of weight.