Too much fat?(13 Posts)
I'm new to low carbing properly so bear with me. I'm worried about the amount of fat I'm eating. Can it be too much? I'm getting over 50% cals from fat. I feel scared about that. I'm currently eating 20g carbs around 100g protein. It's lovely but when I see my fat intake I quake a bit.
Why are you worried about it? What exactly is worrying you? You're transitioning your body to burn fat for energy instead of sugars so the fat you're taking in will be used not stored.
I'm just so used to restricting fat. When I started low carbing - just days ago- I was eating more protein and less fat. I'm following instructions and eating more fat. And thats much easier to do. Still plenty protein but I'm now eating what feels like scary amounts of fat. I've read the info etc. I understand what im supposed to do. But i just can't quite get my head around it.
I have genetically high levels of blood fats. I've spent 20 years with doctors telling me I need to monitor blood fats and I'm a heart disease risk and now I'm eating huge quantities of fat. Every time I punch in my mfp numbers I look at the fat and think what if I have this wrong? am I killing myself? So that's what scares me.
Having said that I've tried so hard this year to lose weight and it's not worked. The usual csl restriction low fat and exercise and I lost almost no weight at all over several months. Plus if I restricted too much I ended up bingeing. It was awful and I felt miserable and stressed.
Now on low carb I finally feel ok. My daily cal intake means I'll lose weight. But I have a lipid clinic appointment at the end of June and I'm going to have to say I ignored your diet sheet entirely because I just can't do it. I'm worried they may not treat me if I don't follow their advice. I'm worried I'm damaging my arteries.
Sorry long wail. I am going to do this. I'm going to see what it does to my blood work. But it's not a lighthearted decision for me.
Most LCHF diets suggest 70% fat, 25% protein and 5% (max. 20g) carbs.
Wow 70%. OK so I'm doing it right. I just need to follow through and we'll see blood results soon enough
I dont eat alot of fat. I do paleo and only have fat when cooking something that needs it. I use coconut oil/olive or walnut. Too much fat for me causes me to have horrendous tummy pains and ending up on the loo. Also gives me terrible cramps in the gallbladder area. Too much protein also causes me issues. So, try things and see if they work for you and if they dont you can always modify.
Why don't you come and join us on the 2nd week of bootcamp thread? Lots of helpful advice/guidance there and recipes
That's a good idea flisspaps thanks
jemima apart from the constipation I feel fine.
I think its psychological mostly. I eat fat and imagine it clogging up my arteries like drains. Perhaps I should try visualise it oiling and smoothing my insides instead, like putting oil on skin. I think its like a mental habit i look at eating fat and see it as disgusting clotting lumps in a drain when really I use lots of oils and butters on my skin and love it.
I just came on to the low carb section to start a thread on this subject so thanks for doing it for me last .
I too have started very low carbing and have slowly been preparing to get started in earnest tomorrow (sorting cupboards, planning, shopping etc).
Today I had a large piece of roasted salmon (with olive oil) and roasted slices of cauliflower covered in oil/herbs/garlic with a home made cheese/mushroom sauce (first time making a sauce, usually use packets; it was awesome!) made with double cream, spinach and home made coleslaw (finely white cabbage and radish, Hellman's mayo). Mmmm, yummy indeed, but oh so much fat!
I have been brought up thinking that fat is bad so it is taking time for me to get my head round the idea of eating 70% fat. I have read a couple of fascinating books preceding this change of eating; Why We Get Fat, and Escape the Diet Trap, so I know I am on the right track.
Currently I have no appetite for tea so won't bother. Now I understand why low carbing/high fatting reduces appetite.
Fliss I'll come along to the second week bootcamp. I thought it might be too late or something .
Anyone can join at any time!
And if you've done the reading that you have, you should really be reassured about eating fat! But I know it's hard, as it runs so counter to everything we've been told we should be eating over the last 30-40 years.
I did a very high fat (80%) very low carbs (1%!) week to crack my stubborn recurring last 7lbs and have never lost weight so fast in my life (it was the egg fast ... super high choline intake to boost metabolism or something like that). No way does fat make you fat when consumed in the absence of carbs. I was losing a pound a day and eating as much butter as I could shove in
It finally reset my brain to understand that fat is not bad...it's absolutely great for keeping slim and it's fantastic for a youthful face. I've been low carbing for ages but the anti-fat brainwashing is extremely hard to shake.
Getting blood work done is a great idea.
BIWIs bootcamp are always really welcoming and supportive places to hang out...that's how I discovered this way of eating in the first place
Extremely, that sounds interesting. Luckily, I love eggs . What was your daily menu, all omlettes?
BIWI yes, I am getting used to it and today really enjoyed the freedom to just munch on the Sunday roasted chicken skin (liberally doused with pepper and salt). In the past I would throw it away . My husband is worried about me having a heart attack though .
I also love the lack of appetite. With the usual diets I was always peckish long before a meal. I measure out my 100ml of milk per day for home use and have herbal tea (green tea & ginger) during the day.
Yesterday I tried making bearnnaise sauce for my fried salmon. It separated but still tasted ok. I used a whole 250g of butter . I looked on youtube for advice about cooking it without it splitting, and realised that I probably overheated it. Next time I will get it right.
That's the other thing about this way of eating. I am cooking everything from scratch even sauces. That way I know exactly what's in them.
I found this recipe for low carb bread and will attempt to make it this week. Looking forward to having a well buttered piece of toast or cheese sarnie .
Anyone else used this recipe? How did you get on?
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