Ketosis with low BF%

by | Jan 11, 2013 | How Your Body Works, Low carb diet, Metabolism | 0 comments

Here you will find my comment regarding a post at Jimmy Moore’s about body fat

 

SeriousTyro said:

Excerpt from Lyle McDonald’s “The Ultimate Diet 2.0”:
One problem may be that lean individuals can’t make enough ketones to exert a protein sparing effect; this is a consequence of the difficulties in mobilizing fatty acids in the first place. Even during total starvation, when you’d expect ketosis to have the greatest impact, ketones aren’t protein sparing in lean individuals (<15% bodyfat or so). Perhaps this is the shining moment for MCTs (Medium-Chain Triglycerides), by producing ketones in larger amounts, we can exert a protein sparing effect beyond simply providing quick fat energy. Assuming protein intake is sufficient in the first place, I still tend to doubt ketosis has any huge advantages in this regards. If it does, it simply hasn’t shown up in real world experience.

When you have less fat to begin with, it becomes more difficult to mobilize the body fat because the body needs it as a survival mechanism. In turn, the body resorts to using protein in order to produce the glucose needed. Ketosis is more of a “side-effect” of fat loss for lean individuals due to the high rate of glycosis due to low insulin levels on a low-carb diet.

Quote from Arti
Quote:MCTs are mentioned because they break down faster than Long-Chain Triglycerides (commonly found in meat), and can be mobilized into energy much faster. The former can be found commonly as Coconut/Palm Kernel oil, and butter has a small amount of it as well.

A small amount of glucose provides a small sparring effect (as well as limiting ketosis), as well as increasing protein intake. The former is more efficient. That’s why “no carb” is relatively worse than “low carb”.

My take from this is:
So less body fat -> less oxidation of fat -> less ketones -> less fuel for body -> body gets fuel from protein -> if not enough protein then get from muscles?

To counteract this, consume fast burning fats, i.e, MCTs such as Coconut Oil?

What are your thoughts on this?

 

My response:

What are my thoughts on this? Well, I’m tempted to say, eat more cheese. I’m now running around with a 32-inch waist. A 50-inch waist wouldn’t let me do that. I much prefer to keep the 32-inch waist so I guess in many ways, I’m like nzmegs other half. Although I have to be honest, I haven’t got a clue what my body fat is. All I know is, it looks okay in the mirror. 

And nzmegs , you are exactly right! Your other half’s body will encourage him to eat more fat and protein. That’s exactly what mine does. If I’m working out in the yard, then I’m more likely to have a chunk of cheese with my cup of tea. Yes, they do go together, actually. Compared to when I’m sat in front of the computer, where a break might be accompanied with a slice of meat or two. And don’t forget, the body is clever and as a general rule, it won’t start breaking down muscles that are used on a regular basis, which leads me to the conclusion that we all know. A low carb diet is the only diet that works with the body and when we listen, our bodies will provide exactly what the body needs at exactly the right time.

Hope that helps,

Mark

 

Low Carb Pasta Sauce

by | Jan 10, 2013 | Food Choices, Low carb diet, Recipe | 0 comments

This is actually a post where I shared one of my delicious and healthy low carb pasta sauce

mdanziger’ request:

I was in the grocery store last night and I wanted to get some pasta sauce to use with my miracle noodles as well as my pork rind chicken parm.  Anyway, I must have looked at more than 50 jars, from store brand to gourmet ($7.99 per bottle), plain, flavored, marinara, pizza sauce, organic… every conceivable kind.  The net carbs per serving ranged from 4 to 14 grams.  Of course the lowest carb count was in the most expensive sauce.  Even the plain “pizza sauce” had 5 net carbs.

I tried the Walden Farms sauce, and found it inedible.  I was never a fan of sweet tomato sauce, so it amazes me how much sugar companies put in their sauce.  I never made my own “gravy” (as my Italian friends call it) before, but I am thinking that might be the way I have to go.  Can someone please recommend a good, low carb pasta sauce?  Thanks.

What I shared:

Here is a recipe that I use quite often. Actually, I had to stop and think about what ingredients went into it because I just make it as in when I need to. It’s really versatile. You can use it over most things that you would use any type of pasta sauce over such as shredded cauliflower, zucchini or whatever you fancy.

Recipe ingredients

Knob of Butter

200g smoked straky bacon, roughly chopped

Small onion finely chopped or shallots if you prefer

2 egg

2 eggs yolks

3 garlic cloves, very finely chops

1/2 cup thickened cream or Creme Fraiche

100g parmesan cheese, finely grated or in paper thin slivers

To Prepare:

Simply put the melted butter in a large pan. I prefer a nice cast-iron skillet over a medium heat. Add in the onions or the shallots if you prefer. Let them start to cook and then after 2 or 3 minutes, throw in the bacon as well. Continue cooking until the onions are nicely done and the bacon is well cooked, almost to the point of being nice and crispy. Note: Drain off the excess fat if you’re bacon is a bit fatty as you don’t need that much of the fat in the sauce.

In a clean bowl,  whisk together the eggs and the egg yolks, add in the cream and about half of the parmesan so that they are all nicely combined and then season with a bit of salt and pepper as you like to taste.

Drain off whatever you are going to have with it such as your cauliflower or your noodles but leave them in the warm saucepan.

Add to the warm saucepan, the cooked bacon and onion. Then pour over the egg and cream mixture and combine until all is nicely mixed and warming through gently over a low heat.

This actually makes a very versatile sauce base as you can add curry powder and fresh coriander for use with lamb or something like that or you can swap out half of the bacon and add in 200 grams of finely-chopped mushrooms and use it as a fish sauce.

Quick, simple, delicious and cheap.

Now, I feel a need to go off and cook something.

Hope that helps,

Mark

Atkin’s frozen meals

by | Jan 10, 2013 | Food Choices, Low carb diet | 0 comments

Below you will find the copy of the post that I recently replied to over at fattoskinny.net about low carb meals

nosugartalking’s post:

What are your thoughts?

 I have tried 5 0f the 9 varieties and found them to be very good. In fact they are way more tasty  than most other frozen meals on the market. Plus you get the benefit of low carb. Great to take to work or in a time crunch when there’s not much time to cook. All seem to be 6 carbs or lower. Just the right amount when  your in keiosis and  not that hungry. If you feel like you need more, you could always add a small salad. But I found them to be filling on there own.

Great price too, dinners under $4 and breakfast meals under $3 at Wal-Mart.

It’s about time we are offered meals without those cheap carb fillers like potatoes, rice and pasta the other so called “diet” dinners have in them. I rarely do the other Atkins products  like bars and shakes because I believe in eating  real food. But I must say I think they have got a winner here with these frozen meals. They are delicious.

My thoughts:

Prepared freshly from ingredients that I know and naturally-sourced. Hey, but that’s just me, I suspect. But anyway, I don’t think anything can beat the quality and flavors that you can get by packing up your own snack-box meal to eat during the day or even preparing something like that for the one you love. While it may not be convenient, you’ll certainly get a delicious meal for less than $3 or $4.

Just my 2 cent’s worth.

Mark

What is your “go to meal”

by | Jan 10, 2013 | Food Choices, High Protein Diet, Low carb diet, Meat Products | 0 comments

Here is a copy of the post on fattoskinny.net that I have responded to regarding meal choices

jetfans’ go-to meal:

What is your “go to Meal ” when you have time to make.
mine is:
Friend eggplant and chicken.
I season the eggplant, with several spices: salt, garlic pepper and hot pepper. then fry it, until it becomes soft.
Now for the chicken: One chicken breast cut into cubes, seasoned with all above spices,  and cooked the same way.
Then I mixed the two together and enjoy. Kind of like a mid. east dish  
Taste really good.

My go-to meal:

After reading through this topic for only two or three minutes, I wasn’t sure whether I should comment or go on and start cooking. But I guess that’s the problem when you read a topic like this just before lunchtime.

But seriously, my go-to meal is quite often bacon and eggs. Plain and simple or sometimes I put cheese on top of the bacon which is equally delicious.

Mmmmnnn….. now I really am going to have to start cooking.

Cheers,

Mark

Diet and Depression

by | Jan 10, 2013 | Artificial Sweeteners | 0 comments

Below is a copy of the post over at Jimmy Moore’s that I have commented to regarding diet sodas

Tacosaurus Said:

Yikes!

http://www.healthfinder.gov/News/Article.aspx?id=672292

Interesting to me that the study ranks Diet Sodas as more likely to cause depression in older adults than Good Ole HFCS sweetened drinks (although regular soda does a pretty good job of flattening the mood too according to the study).

I was relieved to see that drinking caffeinated coffee correlates with a decreased chance of depression.

Guess I know where I’ll focus my beverage attention.

My Insight:

It’s nice to see an official report about what my body has been telling me about coffee for years. That, really, is good news!

But on the more serious note about diet sodas, then the fact that they are linked to depression is probably one of the least serious causes that the artificial sweeteners in them can cause, as I’m sure, most readers of this particular website will be aware of.

Rather than go on about it here, I’m just  going to direct you to the work of Mary Nash Stoddard and her website aspartamesafety.com where you can find out so much more. Plus, she has the sides to back it all up and in fact that was the exact same science that I used to help my 82-year-old father understand that his doctor’s suggestion to start using artificial sweeteners in his coffee was perhaps not the best bit of advice he had ever been given.

Hope that’s useful,

Mark