never fails

What's with this drinking oil?

Pat said:

What's with this drinking oil?

Oil is pure fat. Calories with no insulin response whatsoever. Fats
are thermogenic, eat it and you will burn lots of skippy.

c
science is my friend

Pat said:

What's with this drinking oil?

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within
a couple of days I could no longer gag the stuff down.

In the first few weeks of Atkins it's definitely the wrong thing to
do.
Once the appetite falls the answer isn't to forget food to the point
that you need to drink oil to keep out of the staravtion range. The
answer is to view food as fuel, and as a preventative measure to
keep hunger from coming back, and as something to be enjoyed
now that portion control is easy as small portions can be spread
over the time of a meal.

I see it as a common mistake folks make early in the plan. The
appetite drops, the newness of that impresses, and over-reaction
is done. As long as folks are nudged back towards eating real
food like veggies and meat, it should be temporary.

C - Don't turn the appetite suppression into a weapon used against
yourself. Use it as a tool to right-size portions. You've done it
before so do that again now. And enjoy the lack of cravings.

x-no-archive: yes

Jackie Patti said:

I just can't see sipping oil.

Bleah, me neither.

Quoted message said:

It seems to me much easier to add fat to your diet by combining it with
veggies: butterhead lettuce with olive oil drizzled on top; bell
peppers, onions and garlic stirfried in avocado oil; an artichoke dipped
in melted butter.

It's dead simple to get lots of fat if you use a veggie substrate for
the fat.

Brie, blue cheese atop salad or steak, sesame oil on sauteed veggies, YUM.

Susan

Doug Freyburger said:

Pat said:

What's with this drinking oil?

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within
a couple of days I could no longer gag the stuff down.

In the first few weeks of Atkins it's definitely the wrong thing to
do.
Once the appetite falls the answer isn't to forget food to the point
that you need to drink oil to keep out of the staravtion range. The
answer is to view food as fuel, and as a preventative measure to
keep hunger from coming back, and as something to be enjoyed
now that portion control is easy as small portions can be spread
over the time of a meal.

I see it as a common mistake folks make early in the plan. The
appetite drops, the newness of that impresses, and over-reaction
is done. As long as folks are nudged back towards eating real
food like veggies and meat, it should be temporary.

C - Don't turn the appetite suppression into a weapon used against
yourself. Use it as a tool to right-size portions. You've done it
before so do that again now. And enjoy the lack of cravings.

🙂. Hi Doug:

My rule is generally that when I'm not hungry, I don't eat. I've been
on a course of steroids and antidperessants, and I know that insulin
resistance has grown horns, a tail and rented a condo in my body at
this point. When my IR is low, I can eat 2000 and maintain my weight
way way under 200 pounds. When it's high, I have to go under 1500 at
least, and I tend to push the fat content up rather than add veggies
or protein.

Protein also spikes insulin to a lesser degree, Non starchy vegetables
do the same.

Nothing wrong with fat. Unless you eat it on a donut.

c

all butter, no muffin

Doug Freyburger said:

Pat said:

What's with this drinking oil?

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within
a couple of days I could no longer gag the stuff down.

I just can't see sipping oil.

It seems to me much easier to add fat to your diet by combining it with
veggies: butterhead lettuce with olive oil drizzled on top; bell
peppers, onions and garlic stirfried in avocado oil; an artichoke dipped
in melted butter.

It's dead simple to get lots of fat if you use a veggie substrate for
the fat.

--
http://www.ornery-geeks.org/consulting/

Susan wrote:
:: x-no-archive: yes
::
:: Jackie Patti wrote:
::
::: I just can't see sipping oil.
::
:: Bleah, me neither.
::
:::
::: It seems to me much easier to add fat to your diet by combining it
::: with veggies: butterhead lettuce with olive oil drizzled on top;
::: bell peppers, onions and garlic stirfried in avocado oil; an
::: artichoke dipped in melted butter.
:::
::: It's dead simple to get lots of fat if you use a veggie substrate
::: for the fat.
:::
::
:: Brie, blue cheese atop salad or steak, sesame oil on sauteed
:: veggies, YUM.

Unsweetened Baker's chocolate....

x-no-archive: yes

Roger Zoul said:

Unsweetened Baker's chocolate....

BLEAH, I won't touch that brand, and I do like just a touch of sugar in
mine. I think 85% is my limit.

Susan

Jackie Patti said:

Doug Freyburger said:

Pat said:

What's with this drinking oil?

Quoted message said:

It's a way to bring up total calories, and it's a way to increase the
fat to protein ratio. It's also self-limiting the time I tried it -
Within
a couple of days I could no longer gag the stuff down.

I just can't see sipping oil.

It seems to me much easier to add fat to your diet by combining it with
veggies: butterhead lettuce with olive oil drizzled on top; bell
peppers, onions and garlic stirfried in avocado oil; an artichoke dipped
in melted butter.

It's dead simple to get lots of fat if you use a veggie substrate for
the fat.

--http://www.ornery-geeks.org/consulting/

Onions rock but they're also 8 carbs per half cup and an artichoke is
about the same depending on how you cook it.

Lettuce...personally, I'd rather inhale fresh radon from the garden,
but thanks for the suggestion.

c

I'd smoke lettuce.

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Roger Zoul said:

Unsweetened Baker's chocolate....

BLEAH, I won't touch that brand, and I do like just a touch of sugar in
mine. I think 85% is my limit.

Frankly, I've not encountered any chocolate whose carb count was low enough
that thought I could handle eating just one square, other than this stuff.

Try unsweetened Ghirardelli chocolate, it's much better than Baker's.

Roger Zoul wrote:
| Unsweetened Baker's chocolate....

Iceberg lettuce sucks, romaine is pretty good, mixed baby greens are
wonderful. Spinach is excellent as well, raw or cooked.

[email hidden] wrote:
| Onions rock but they're also 8 carbs per half cup and an artichoke is
| about the same depending on how you cook it.
|
| Lettuce...personally, I'd rather inhale fresh radon from the garden,
| but thanks for the suggestion.
|
| c
|
| I'd smoke lettuce.

"FOB" <[email hidden]> wrote

Quoted message said:

Try unsweetened Ghirardelli chocolate, it's much better than Baker's.

I will, if it's not carbier. The Baker's tastes good to me.

Quoted message said:

Roger Zoul wrote:
| Unsweetened Baker's chocolate....

x-no-archive: yes

Roger Zoul said:

"Susan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

x-no-archive: yes

Roger Zoul said:

Unsweetened Baker's chocolate....

BLEAH, I won't touch that brand, and I do like just a touch of sugar in
mine. I think 85% is my limit.

Frankly, I've not encountered any chocolate whose carb count was low enough
that thought I could handle eating just one square, other than this stuff.

Cluizel makes very low sugar ones that are actually too dark even for
me, can't recall the %. I can eat just a bit of anything 70% or above.

Susan

x-no-archive: yes

FOB said:

Try unsweetened Ghirardelli chocolate, it's much better than Baker's.

Roger Zoul wrote:
| Unsweetened Baker's chocolate....

There are much better choices than both of those, Scharffen Berger, for
example.

Susan

Roger Zoul said:

"Susan" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

x-no-archive: yes

Quoted message said:

Roger Zoul wrote:

Quoted message said:

Quoted message said:

Unsweetened Baker's chocolate....

Quoted message said:

BLEAH, I won't touch that brand, and I do like just a touch of sugar in
mine. I think 85% is my limit.

Frankly, I've not encountered any chocolate whose carb count was low enough
that thought I could handle eating just one square, other than this stuff.

I searched high and low for a carb free chocolate source. I wanted
something inside the same budget as maybe a splenda packet. I scoured
all the baking sites, dabbled with couverture, performed various
pathetic experiments with cocoa powder and butter, cocoa butter, and
cream cheese, and there was still nothing that didn't come right down
to at least four carbs per serving.

If it's any consolation, raw cacao nubs go 12 minus 8 for 4
effective.

c
not to mention they taste like Excedrin

FOB said:

Iceberg lettuce sucks, romaine is pretty good, mixed baby greens are
wonderful. Spinach is excellent as well, raw or cooked.

[email hidden] wrote:

| Onions rock but they're also 8 carbs per half cup and an artichoke is
| about the same depending on how you cook it.
|
| Lettuce...personally, I'd rather inhale fresh radon from the garden,
| but thanks for the suggestion.
|
| c
|
| I'd smoke lettuce.

Iceberg lettuce is actually made of chilled and moisturized church
sermon programs. I'll tolerate one of those bags of green stuff they
sell at the store under the fake thunderstorm. Broccoli, cauliflower,
mushrooms.

Otherwise I'm out.

c
sugar, we're goin down 🙂

Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

Roger Zoul wrote:
| "FOB" <[email hidden]> wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....

"FOB" <[email hidden]> wrote

Quoted message said:

Each half ounce square, plenty to satisfy the chocolate urge, is slightly
over 2 g carb. They are thin bars so easier to break a section than the
Baker's.

ah...same carbs but easier to deal with. I'll definitely try it then as the
store has them.

Quoted message said:

Roger Zoul wrote:
| "FOB" <[email hidden]> wrote
|
|| Try unsweetened Ghirardelli chocolate, it's much better than Baker's.
|
| I will, if it's not carbier. The Baker's tastes good to me.
|
||
|| Roger Zoul wrote:
||| Unsweetened Baker's chocolate....