Week 6 - Low Carb Bootcamp - Drawing a Line Under It

[BIWI]

Time for the new thread ...

Am on iPad and have no time to link to the Spreadsheet, but please talk here! Will do links later (unless some kind soul could do them for me)

[StuntNun]

Is it familial hypercholesterolemia Suzymoo or something else? Your GP should have put all your test results and risk factors into the risk calculator and given you a number for your cardiovascular disease risk. This is really important as the numbers itself don't mean much unless taken in context. Yes your LDL is high but your high HDL will at least partially offset that in the risk calculator and your ratios were excellent. It's difficult to interpret results such as yours where one marker is bad and the rest are all great which is one reason for using the risk calculator. Naturally on these threads we tend to be somewhat enthusiastic about low carb-high fat diets but the truth is they are not necessarily the ideal diet for everyone, Volek and Phinney make that very clear in their book. For example my MIL has an autoimmune liver disease and she can't eat a diet that will put any strain on her liver so in her case she's better off eating at least 150g carbs a day to avoid gluconeogenesis.

[BIWI]

Morning all!

Week 7 chat thread is here

[HolgerDanske]

About cholesterol, my GP said to me at my last review that although it is slightly too high, the ratio is good and she is happy for me to keep doing what I'm doing.

[Hissy]

I just tried to make courgette pasta ribbons. Not overly successful. What am I doing wrong. Is there a helpful hint somewhere?

Made it with meatballs and pasta sauce, tasted nice, but as I say, needs practice on the courgette ribbons.

Got paneer coming in shop later, going to try the spinach paneer recipe from recipe thread! :D

Slowly clambering back on bus! :D

[StuntNun]

You're on the wrong thread Hissy, we're over here now. For courgette pappardelle don't press the potato peeler too hard. I use big courgettes and you only get a line of green skin on one side of the ribbon. I recommend doing them I advance and leaving them in the fridge for a couple of hours before cooking, that way they don't go mushy.