Grated Parmesan -- the new butter?

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Marengo - 06 Mar 2006 23:24 GMT

About a week ago I went back to Atkins-induction type carb levels, mainly
because my triglycerides were starting to creep back up. I decided this go
around to cut back on the dairy more than I have in the past.

The first few days back on <20g carbs I ate my vegetables (broccoli,
cauliflower, etc.) plain as a nod to the heavy calories in butter. (I've
been getting plenty of fats in my meat as well as fistfuls of fish oil and
flaxseed oil that I take daily). Although I'd probably eventually get used
them plain, the veggies were pretty meh and it felt too much like a low-fat
diet.. Then a couple of days ago I tried sprinkling some grated parmesan on
my cauliflower and it was delicious! So now I'm putting parmesan on
everything that I used to slather with butter. It has way, way few calories
per portion and is really tasty, especially melted

BTW, I've lost 9 more pounds since last Monday (7 days). At this rate I'm
expecting great results again when I return next month to have those lipids
re-checked.

Peter

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jbuch - 07 Mar 2006 01:51 GMT

> x-no-archive: yes
>
[quoted text clipped - 17 lines]
>
> Peter

You can also try grated Romano cheese. More flavor, but often more money
for the treat.

Jim

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DB - 07 Mar 2006 02:07 GMT

"Marengo" <pjmarengo@yahoo.com> wrote in

> About a week ago I went back to Atkins-induction type carb levels, mainly
> because my triglycerides were starting to creep back up.

What are foods are you eating that makes you suspect they are at fault for
the climb?

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Marengo - 07 Mar 2006 07:44 GMT

|| "Marengo" <pjmarengo@yahoo.com> wrote in
||
[quoted text clipped - 3 lines]
|| What are foods are you eating that makes you suspect they are at
|| fault for the climb?

Nothing in particular. I've been maintaining for several months now (at
around 60 - 80g carbs/day) and I guess I gradually added too many carbs
back in. I should know better, because I'm pretty sure I have "syndrome x."
Extremely high triglycerides, mild diabetes, insulin resistance, high ldl,
high blood pressure. It's all perfectly controlled by eating a very low
carb diet, but when I increase carbs these symptoms creep back up. I guess
I had better just get used to 20g/carbs for good. I want to lose some more
so this is fine for now; but when I want to maintain again I'm going to have
to increase fat for calories and keep the carbs very low.

The elevated triglycerides were found in a routine physical exam. This is a
new doctor because I had moved last year, and he wanted to put me on statins
right away. I almost laughed. I told him no, I could lower the lipids by
changing my diet. When we got into it over that, I finally agreed to take
prescription Niacin (Niaspan). That was last week and I haven't taken it
yet; I know how improved the lipids will be when I go back for the recheck.

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Roger Zoul - 07 Mar 2006 10:55 GMT

:: x-no-archive: yes
::
[quoted text clipped - 17 lines]
:: this is fine for now; but when I want to maintain again I'm going to
:: have to increase fat for calories and keep the carbs very low.

Well, there still quite a range between 20 and 60. Maybe 50 is where you
really need to be.

:: The elevated triglycerides were found in a routine physical exam.
:: This is a new doctor because I had moved last year, and he wanted to
[quoted text clipped - 3 lines]
:: That was last week and I haven't taken it yet; I know how improved
:: the lipids will be when I go back for the recheck.

May I ask how high they had become?

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Marengo - 09 Mar 2006 01:35 GMT

|| Marengo wrote:

|||| The elevated triglycerides were found in a routine physical exam.
|||| This is a new doctor because I had moved last year, and he wanted
[quoted text clipped - 5 lines]
||
|| May I ask how high they had become?

300+, although my total cholesterol remained ok. HDL was low however (39)
and this is what worried the doctor combined with the elevated trigs.. I
went back on some of my old supplements (fish oil, flax oil, garlic)
besides steppinmg up my low-carb effort a notch. I've taken your advice BTW
Roger, and I'm trying a moderate carb level before I go extremely low.
Until you pointed it out I hadn't considered that there's a lot of territory
between 20 and 60g/day. Will see what happens. Today I ate 1100 calories
with 43g of carbs according to Fitday.

3/8/06 : fat 50%
carbs 15%
protein 35%

Heavier on protein today than usual because I grilled two 5" Italian
sausages on the Foreman grill along with a slice of green pepper and onion
and ate them on two low-carb tortilla shells with melted cheddar cheese.
(Yum! This is a "diet?")

I didn't plan my calories this low, just ate satisfying meals and this is
how it turned out. Lunch was a McDonalds Bacon Ranch salad with grilled
chicken, skipped the croutons and dressing.

Peter

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Roger Zoul - 09 Mar 2006 02:11 GMT

:: x-no-archive: yes
::
[quoted text clipped - 32 lines]
:: this is how it turned out. Lunch was a McDonalds Bacon Ranch salad
:: with grilled chicken, skipped the croutons and dressing.

Lovely! I hope it works for you.

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Marengo - 09 Mar 2006 06:43 GMT

|| Marengo wrote:
|||| x-no-archive: yes
[quoted text clipped - 37 lines]
||
|| Lovely! I hope it works for you.

Thanks Roger! I'll be posting more frequently now that I'm aggresively back
on my low-carb plan. (I can hear the groans now ...). I was never off of
low-carb completely; I don't think I ever will be it's so second nature to
me now. I had just not paid enough attention for a while to what and how
much I was eating and almost lost some of the side benefits that I've
bragged about ad nauseum.

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Hannah Gruen - 09 Mar 2006 11:32 GMT

>Thanks Roger! I'll be posting more frequently now that I'm aggresively back
>on my low-carb plan. (I can hear the groans now ...). I was never off of
>low-carb completely; I don't think I ever will be it's so second nature to
>me now. I had just not paid enough attention for a while to what and how
>much I was eating and almost lost some of the side benefits that I've
>bragged about ad nauseum.

This is the same thing that happens to me if I don't maintain focus.
It's so easy to forget... and with carb creep (as opposed to full
blown "off the wagon" eating of carbs), the old symptoms and appetite
just kind of sneak up on you slowly. Or they do with me. Maybe I need
to tatoo a reminder on my hand or something.

HG

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Saffire - 07 Mar 2006 08:36 GMT

> x-no-archive: yes
>
[quoted text clipped - 15 lines]
> expecting great results again when I return next month to have those lipids
> re-checked.

Good for you, Peter! I, too, enjoy parmesan on all kinds of things. I
get a relatively fresh-grated tub of it or a tub of mixed
parmesan/romano in the refrigerated section at Trader Joe's (as opposed
to the stuff that sits on a shelf in a can). I discovered this one day
when I asked my son to get me some grated cheese (thinking of the canned
stuff) and he brought home a couple of tubs of the fresh stuff because
he misunderstood -- WHAT A DIFFERENCE! I never looked back :-) I tend
to use it instead of other, more calorie-dense, cheeses or in order to
use LESS of other cheeses.

I still use butter (Irish), though :-)

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Marengo - 09 Mar 2006 23:37 GMT

|| Good for you, Peter! I, too, enjoy parmesan on all kinds of things.
|| I get a relatively fresh-grated tub of it or a tub of mixed
[quoted text clipped - 5 lines]
|| never looked back :-) I tend to use it instead of other, more
|| calorie-dense, cheeses or in order to use LESS of other cheeses.

Hey ,thanks for the tip Saffire! I did just what you suggested and bought a
tup of fresh-grated parmesan and just had it melted on my brocolli. You're
absolutely right; what a difference -- it's delicious!

Peter

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