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Weight Loss Forum / Low Carb / June 2008What fats can I add to my Atkins diet
I'm a diabetic, and my blood glucose is staying high. I've been very low-carb (20g) for three - four months now, but it's still high (over 165). Posters here tell me that that could be because of excessive protein in my diet--my diet is practially all meat, and they say that 50% of extra protein gets converted to glucose. And my triglycerides are still high (234), which could be from that extra glucose. So what fats do you recommend adding to one's diet to avoid excessive protein? Cheese, obviously (but am lactose intolerant and lactaid tablets cost big bucks). Pork rinds. More eggs fried in butter... Any suggestions on how to get fat content up and protein content down? Thanks. > I'm a diabetic, and my blood glucose is staying high. I've been very > low-carb (20g) for three - four months now, but it's still high (over [quoted text clipped - 12 lines] > > Thanks. Add in measured amounts of nuts...eat more salad with oil for dressing. Make veggie stry fry with oil, butter, and LC veggies...you can get your fat % up to 65 to 70 or so if you try.... Butter Coconut Oil Coconut Milk Drained full-fat yogurt non-hydroginated lard tallow Olive oil >Butter >Coconut Oil [quoted text clipped - 3 lines] >tallow >Olive oil And choose fattier rather than leaner cuts of meat. And cream, sour cream, and cream cheese are often tolerated very well even by people who are lactose-intolerant. >>Butter >>Coconut Oil [quoted text clipped - 8 lines] >And cream, sour cream, and cream cheese are often tolerated very well >even by people who are lactose-intolerant. Thanks to one and all for the suggestions! Nuts, coconut oiil, etc...will try to work those in. (Cream kills me, though.) <wifezilla@gmail.com> wrote in > Butter > Coconut Oil > Coconut Milk I've been reading about the many benefits of taking coconut oil, about 3 table spoons a day. It's the Lauric Acid that has many Anti Viral properties and helps boost metabolism too by helping improve absorbtion of Thyroid harmones. Anybody have any experience with this oil? > <wifezilla@gmail.com> wrote in > [quoted text clipped - 9 lines] > > Anybody have any experience with this oil? Yea, loose stools with one tablespoon a day.  SignaturePramesh Rutaji p297tongue6221@newsguy.com - remove tongue to reply > I've been reading about the many benefits of taking coconut oil, about 3 > table spoons a day. [quoted text clipped - 3 lines] > > Anybody have any experience with this oil? Extra virgin coconut oil - ten dollars a liter at the fancy grocery. Regular coconut oil - three dollars a liter in the Mexican section at Super WalMart. It's solid but soft at room temperature. Melts easily. Has a very mild aroma and imparts little or no extra flavor into the food. I have used it to good effect sauteeing veggies, eggs, diced chicken. I have not tried it for deep frying. There's some sense in using it in place of vegitable shortening to avoid transfats and any lard I've found in stores has some transfats added so using coconut oil in place of that makes some sense also. The supposed anti-viral benefit I can't address but if true it's a nice addition. Since it's good for cooking I haven't tried it as an ingredient. "Doug Freyburger" <dfreybur@yahoo.com> wrote in > There's some sense in using it in place of vegitable shortening to > avoid transfats and any lard I've found in stores has some transfats > added so using coconut oil in place of that makes some sense > also. The supposed anti-viral benefit I can't address but if true > it's > a nice addition. Here the break down: http://www.iherb.com/ProductDetails.aspx?c=1&pid=-478495271248510386&at=0 125 calories per tablespoon is heavy, but well worth the benefits! I just started using it 2 days ago, so can't report any changes yet. tastes OK, not hard to choke down in liquid form as it's 80 degrees in here right now! not tried it for deep frying. > There's some sense in using it in place of vegitable shortening to > avoid transfats and any lard I've found in stores has some transfats > added so using coconut oil in place of that makes some sense > also. The supposed anti-viral benefit I can't address but if true > it's > a nice addition. Found this on the internet. They sell lard. http://www.prairiepridefarm.com/ I'm thinking about ordering it. If I do, I'll let know. I'm still thinking about it. Almost $9.00 for a pound of leaf lard is more than 4 times what I would pay for butter if the butter was on sale. Cookie > I'm a diabetic, and my blood glucose is staying high. I've been very > low-carb (20g) for three - four months now, but it's still high (over > 165). Still no luck getting a better doctor or getting on insulin or getting the blood tests suggested by Susan? Dude, she's got more expertese on the topic than the doctors you have mentioned in earlier threads. Without getting that blood sugar down a lot of the other advice isn't going to help enough. > Any suggestions on how to get fat content up and protein content down? Nina suggested fattier cuts of meat. There's also the option of using vegitable oils like olive, canola, walnut and so on as a dip. There's no downside to having lean meat with added vegitable oil versus fattier meat. Note that either approach is much more filling than the meat itself so expect to taper down your portions and end up very close to the same total calories for the day as before you made the change. >Nina suggested fattier cuts of meat. I smoked 2 pork shoulders this weekend. When choosing a shoulder for smoking, it is best to get one with a lot of fat. The fat dissolves slowly in the heat and smoke and helps to tenderize the meat. However, a lot of fat still remains throughout the shoulder. My wife and daughter trim the fat off their pork slices. I eat both the meat and the fat. Chicken legs and thighs are good sources of fat. Competition BBQers like to smoke chicken thighs because the fat renders out and makes the meat tastier for the judges. I've watched people trim the fat off of steaks--bad idea. The fat helps to tenderize the meat. One of my favorite beef cuts is the Tri-Tip. I buy the untrimmed ones from the butcher with a fat cap on one side. I smoke them for 2 hours or so until they get to 140 degrees and eat them fat and all. If one is trying to increase their fat intake, leave the lean cuts of meat at the grocery store. Besides, most cuts of meat with lots of fat are generally cheaper than the lean ones. Last weekend, I bought 10 lbs. of pork shoulder for 69 cents per pound. 8^) Mark 280/220/200 >>Nina suggested fattier cuts of meat. > [quoted text clipped - 19 lines] > >Last weekend, I bought 10 lbs. of pork shoulder for 69 cents per pound. 8^) On the beef side, chuck roast is often quite cheap (for beef, anyway), and it's terrific if you have time to braise it properly. I love oxtails, too, which are very fatty and relatively cheap, if you can find them. And tongue. We had ribeye steaks the other night; they were actually on sale for a change (so only ridiculously expensive rather that beyond absurd expensive), wonderfully tender and again, a good fatty cut choice. The thing for me is that I'm finding that I have to really watch portion size with fatty meat; if you up the fattiness and don't reduce the portion size, you end up with a lot, lot, lot of calories, and at some point unfortunately, it does matter. (Where does one get pork shoulder for 69 cents/lb., anyway?) > On the beef side, chuck roast is often quite cheap (for beef, anyway), > and it's terrific if you have time to braise it properly. That's about all the beef I eat anymore, can't afford other cuts. I buy two or three double packs at Sam's, cut them in half longwise for giant "steaks". If I think ahead, I marinate them to tenderize, if not I just use unflavored meat tenderizer (not enough carb to matter) and garlic powder, fork it down in there good, and broil. Not as tender as a ribeye and similar, but fine enough. And plenty fat enough. Or I might simmer traditionally in a pot with a little water for several hours. Throw in some broccoli, cauliflower, squash, onions, whatever, toward the end to steam. But again, I usually don't think ahead that much. MM >(Where does one get pork shoulder for 69 cents/lb., anyway?) They were on sale at the local chain grocery store. When I went in the store, I was looking for some tri-tip roasts. I gagged at the $6.49/lb price. I next looked at pork ribs. An utrimmed rack of ribs is a good value at $1.99/lb or less--they were priced at $2.99 lb. So I skipped them. A fresh turkey was priced at $1.69--way too much $$, and I didn't have the time to defrost a frozen one that was much cheaper. So when I came upon the pork shoulders, I put two 5 pounders in the basket and brought them home to smoke. We sliced up one of them and ate it last night. There is one remaining that will be eaten by my girls in tortillas with cheese. I'm just going to eat the pork shoulder meat. Mark I have a fresh ham in the roaster right now. On special for $0.99/lb. The smoking sounds delicious! I like to cook fresh pork roast, of one kind or another, to the point it will shred easily, and then serve with some kind of green Mexican-style salsa. Good with lc tortillas, too. Beef prices have gotten rediculous, haven't they? It seems like everyone I know professes to not be eating red meat, but somebody's eating it. HG >>(Where does one get pork shoulder for 69 cents/lb., anyway?) >> [quoted text clipped - 21 lines] > > Mark > Beef prices have gotten rediculous, haven't they? It seems like everyone I > know professes to not be eating red meat, but somebody's eating it. That would be me and mine! Range fed from Australia, beef and lamb. It is pricier than usual, but the Oze beef is more reasonable than the grass finished U.S. alleged natural beef. Susan Nice beef pot roast cooked in red wine, the fat absorbs some of the wine, delicious. | I smoked 2 pork shoulders this weekend. When choosing a shoulder for | smoking, it is best to get one with a lot of fat. The fat dissolves [quoted text clipped - 23 lines] | Mark | 280/220/200 > I smoked 2 pork shoulders this weekend. When choosing a shoulder for > smoking, it is best to get one with a lot of fat. The fat dissolves > slowly in the heat and smoke and helps to tenderize the meat. > > However, a lot of fat still remains throughout the shoulder. Yep. Last week, I slow-cooked a pork loin roast that my fiancee raved to everyone about for days. I took a 5-pound bone-in loin roast from one of my dad's hogs (that live outside and aren't pushed to excessive leanness, so the meat has plenty of fat); coated it with sea salt, cracked pepper, and sage; browned it in a hot stainless-steel skillet; then put it in the crock pot. I deglazed the skillet with a little wine, then cooked some chopped onions and celery in it until softened, and added that to the roast along with garlic, bay leaves, and cloves. Cooked it all day on low, and she couldn't get over how good it was--said the fat was like cream it was so soft and juicy. SignatureAaron -- 285/253/200 -- aaron.baugher.biz > I'm a diabetic, and my blood glucose is staying high. I've been very > low-carb (20g) for three - four months now, but it's still high (over [quoted text clipped - 12 lines] > > Thanks. Do you like avacado? It's a good source of good fat. > I'm a diabetic, and my blood glucose is staying high. I've been very > low-carb (20g) for three - four months now, but it's still high (over [quoted text clipped - 12 lines] > > Thanks. Olives contain no protein and no carbs. All fat I think. And it is the good kind of fat too. But watch the salt - check that out - see if you can get low salt ones. Or sometimes people soak them in water and the salt then comes out after a while - but then without any salt they don't taste so good - so I don't know ! But I love olives ! Close, but olives do have carbs. Around 3 g per 100 g of the black kind, per USDA (fiber subtracted). Not a lot, true, but you can't eat them by the boatload on induction. The high salt content is probably the biggest issue for most folks, you're right there. I think carb values for olives are often given for very small quantities (1 olive, 1 tablespoon, etc.) and so, as with values for heavy cream, rounding often produces a zero carb value. HG "John" <qjohnny2000@yahoo.com> wrote in message news:bbb56bc9-6c34-4bff-bc59- > Olives contain no protein and no carbs. All fat I think. And it is > the [quoted text clipped - 4 lines] > they > don't taste so good - so I don't know ! But I love olives ! > I'm a diabetic, and my blood glucose is staying high. I've been very > low-carb (20g) for three - four months now, but it's still high (over > 165). Is that your fasting or your post meal number or what? Saying your bg is 165 is kind of meaningless on its own. > Posters here tell me that that could be because of excessive protein > in my diet--my diet is practially all meat, and they say that 50% of > extra protein gets converted to glucose. And my triglycerides are > still high (234), which could be from that extra glucose. You bet. > So what fats do you recommend adding to one's diet to avoid excessive > protein? Cheese, obviously (but am lactose intolerant and lactaid > tablets cost big bucks). Pork rinds. More eggs fried in butter... Nuts, avocados, olives, aged cheeses and fully fermented whole milk yogurt, nut and olive oils for dressings. Real butter and cheese on veggies; you can take lactase tablets or drops. Susan Chicken Wings.... SignatureKen "Buddhism elucidates why we are sentient." "Buddhism follows thought throughout the Universe." "Karma means that you don't get away with anything." | I'm a diabetic, and my blood glucose is staying high. I've been very | low-carb (20g) for three - four months now, but it's still high (over [quoted text clipped - 12 lines] | | Thanks. |
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