One more time....

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

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My problem has been that I reach a point at which I cannot take the
fat; it makes me almost nauseous just to think of it. Conversely,

Well, I think that you are making same mistake that my wife did when trying
for the first time. You think that "not doing low-fat" means that you have
to eat a lot of pure grease.

But in fact, it is rather about choosing non low-fat version, e.g. no
low-fat cheese, no low-fat milk etc. Other than that, you are not required
to eat a lot of fat, just stick to approved list of food. Just for the
record, LC works as either high-fat or high-protein. The key is to reduce
carbs... most favorably by replacing carb and calorie dense foods with
veggies with low density of both.

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Strict moderation for Jump-Start:
broccoli
lettuce
green beans
cauliflower
cucumber
spinach
olive oil

I see no reason for strict moderation of these ^

Other than that, your plan sounds reasonable. But hardest thing is to stick
with it for at least one year 🙂

Mirek

Yes. This time I am determined to do it, and make it work.

ERM

On 20 Oct 2004 20:19:31 -0700, Eric Mark wrote:
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Interesting ideas, especially about serving things hot. I'll save this
post for reference.

Thanks.

You're welcome. If you come up with any similar ideas, let me know.

Skinny

I forgot old cliche comfort food chicken soup.

Also, if you're having any carbs at all, if you let the fat soak into the
carbs it makes the fat more appetizing and it slows the absorbtion of the
carbs (makes them 'less glycemic' or 'lower glycemic'😉 which helps in some
systems. Like, oily tuna on crackers, oily cheese on nacho corn chips,
melted butter on hot cereal, etc. Spices help too: salsa with the nachos,
cinnamon/clove spices with hot cereals.

Skinny
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Skinny said:

On 19 Oct 2004 14:42:45 -0700, Eric Mark wrote:
/snip/

Quoted message said:

My problem has been that I reach a point at which I cannot take the
fat; it makes me almost nauseous just to think of it. Conversely,
trying to do LC and low-fat at the same time won't work, as Atkins
pointed out. My ongoing quest is to find a way to utilize the many
benefits of LC---weight-loss and otherwise---while also keeping 'some'
control of fat intake and not pushing myself to the point where I get
queasy at the sight of a pork chop or burger.

I pushed too much on fat my first attempt (last spring). Now I'm having
more protein, especially meat (bacon, tuna in oil). Less milk fats

(cream,

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yogurt, creamy cheese, stilton etc), more salty or sharp or textured ones
(almond butter, real butter, coconut milk, pinon nuts, sesame seeds).

Not sure how this works, but I think some combinations 'cut' the fat,

such

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as salt or acid. I made some cream of asparagus soup using coconut milk

and

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canned asparagus, which felt a bit too fatty, rich, yecch. So I added

some

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lemon juice and it became wonderful. Coconut milk as curry sauce, with

hot

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spices, doesn't seem fatty at all. Ranch dressing with buttermilk, sour
cream, mayo, and dill doesn't seem fatty, it's too sharp. Same with oil

and

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vinegar sorts of dressing, with lots of herbs. Especially served over

sharp

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salad greens. Also Mexican food with the spices would be good, if you

could

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avoid the carbs: melted cheese in hot sauce ("a naked enchilada", ie no
tortilla?), a taco and discard the wrapper.

Serving things hot helps: cream in hot chocolate, creamy soups or sauces.

I haven't tried this as a fat source, but a friend made some capsules
containing olive oil (as a laxative). It wasn't hard to make, the

'capsule

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maker' thingy was about $12 at the local organic produce store.

I'm not sure whether the appeal of fat varies with the kind of fat --

mono,

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poly, etc etc. Might be worth checking. Things that are solid at room
temperature, are more appetizing when hot/non-solid (butter, cream, etc).

Skinny