My rule for my once per two weeks high carb day is that I have to plan what I eat in advance.
I have decided to remove rules on quantity of carbs beyond '150 minimum'.
I want to have a bowl of oatmeal with some milk;
a glass of fresh squeezed citrus juice;
and outback's pumpernickel bread.
Not at the same time, obviously. :-) I'll have lots of protein at the same time as each, eat them in fairly small portions at a time, and add fat and fiber where I can as well, to slow the insulin response a bit. It's also eating gluten, so I will be bloated and yucky for a couple days after, but we'll see if I can just revert and restore Ketosis in a reasonable period.
Aside from that, I intend to have:
Outback sirloin steak, salad with blue cheese, sauteed mushrooms, and broccoli.
I'm not going to eat the baked potato, or the chocolate dessert, or the sweet strawberry drink, even though I 'could'. I want my high carb days to be treats and carb-ups -- not total binging.
OK it's now officially declared. Damn I can't wait till tomorrow. :-)
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5 comments:
I sincerely like you a bunch and would not want to say anything that would harm your progress. So I hope you'll take this in the honest spirit in which it's said and if it isn't a help then please just erase it.
That plan sounds nothing short of insane to me. Carbs beyond a certain very very low point for you are nothing short of poision and as such will eventually kill you. This is akin to an alcoholic planning to treat himself to some beer once every two weeks. Are you nuts!!??
Please don't be mad with me now.
Gene S.
Heh! Naw I'm not mad, why would I be. You could be right.
What I'm trying to accomplish is breaking my body's extreme "adaptation" cycle. Being lowcarb, say 30 carbs a day, works when my body thinks it's lowcarb. Once my body adapts, I have to go yet lower. There's only so much lower you can go. My body's most notable quality seems to be its ability to adapt to damn near anything very quickly -- and restore homeostasis.
Like, in the last 3 weeks, I've eaten from just a few hundred to about 1800 calories a day (average probably 1200 or less), and except a couple 40-odd (total not ECC) carb days, my carbs have been around <15. I haven't lost a pound. I'm even a few pounds heavier. Go figure. The numbers are not enough. I think my body just needs variance to shake it up.
A lot of bodybuilders for decades have used carb-cycling of various ways and means, to "prevent the body's adaptation to a certain level" of carbs -- or calories, or fats, for that matter.
Now, if I have a hard time getting back into ketosis, if I have a hard time with cravings, or if I don't lose weight overall with the once per two weeks 'shake up', then I'm not going to be able to do it. But I won't know until I try.
I want to give it a sincere try for a couple months at least, and see what the results are. If it allows weight loss but reduces my 'adaptation' to ultra lowcarb, it will have served its purpose, even though one day every two weeks, my pancreas is probably not real happy. (I'm more worried about the gluten I'm likely to eat than the carbs at this point.)
I was going to put corn on my high carb day but I ate a tiny bit the other day and am not in the mood anymore!
Outback helped kick my butt of LC once before, so here's hoping it doesn't have that effect again, since I've planned it this time, and will only be having one HC thing on the menu!
You say you are avoiding gluten? Why is this? I have been using wheat gluten quite a bit as a flour substitue... then there were the pet food recalls due to contaminated gluten and I started to wonder how safe it was for human consumption... I have a co-worker who is gluten intollerent. He is always telling me that it is bad for me but I am not sure what risks may be involved in eating large amounts of it... It doesn't affect my bowels as it does those of celiacs... is there something else wrong with it?
Pumpernickel is rye, right? Rye doesn't have gluten unless they are adding wheat to the bread, also.
Uhh...rye has gluten. All cereal grains do. Gluten is the protein part of rye, barley, triticale and wheat and wheat varieties like spelt, kamut, farro, durum, semolina, bulgur. Oats don't have gluten, but are often contaminated with gluten during growing and/or processing so are best avoided if you have problems, unless you can get certified G-free ones.
Gluten affects far more than the bowels - some ppl don't have any GI symptoms at all. Neurological symptoms, emotional/mood symptoms, skin indicators...then of course the autoimmune diseases. Some people have no idea they're sensitive until they are suddenly struck with, say, lupus or AS. Anyway.
PJ...do what you will, but avoid gluten while you do it. If it makes you feel bloated and yucky, listen. I get the adaptation thing, and I sometimes do this to shake things up (usually to good effect, if I don't overdo it!) But if you're sensitive, even if you suspect you are, skip the gluten. Please. If you have a breadmaker in that insanely well-equipped kitchen of yours, get thee to the market for some gluten-free flour (Bob's Red Mill has some good ones)and GF breadmake your ass off! A safe way to enjoy a carby treat.
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