Week 10 - Low Carb Bootcamp - sadly we're not out yet ...

[BIWI]

Well, this Bootcamp was designed to finish on what's become known as Freedom Day, next Monday.

Sadly it looks like that isn't to be

However, I hope that the last few weeks have helped you get ready to burst out into the new world! In many ways, the extra four weeks does give us a bit more time! (Don't worry, Bootcamp will still finish with next Monday's weigh-in )

Anyway, as ever, here is the Spreadsheet of Fabulousness

Looks like it's going to be a glorious day - at least here Darn Sarf. I have nothing planned, and DH is out playing golf, so I shall enjoy the garden to myself, I think.

Hope we all have a good last week

@BIWI good news on the coconut then! I was really touched because he’d gone out of his way to find something I could eat and really love that would cheer me up. Better than a cake. He even chopped it up for me.

Envious of the Portugal trip @nowlook. One of my favourite places. Had many memorable trips there when DC were younger. We won’t mention the time I came back in plaster.

Have a fabulous holiday @nowlook

@Rayna37 what bike did you go for?

I spent today with DD at Charleston House in E Sussex. The house and gardens were beautiful. I ate badly but that seems to be par for the course this week

@nowlook have a fantastic holiday!

Just placemarking! Been busy with work but I'm starting week 1 on Monday so will hopefully be below what I was at the beginning of this bootcamp, at the next bootcamp fingers crossed 🤞🏼

Broccoli, anchovies, cream, butter
Celery stick w Almond butter

2 sausages and a dollop of the pasta sauce I made for the rest of the family (pancetta, cherry toms, garlic and basil) with some cauliflower rice.
Small plain Greek yogurt

Oh and 2.5l water

So a pound on today. Clinging on to the thought that week 3 and 4 are stalling weeks but feeling rather demotivated. I think I've been really strict on no/low carbs. Not sure what else I can do except keep BO

@Bryonyshcmyony could you put the scales away for two weeks, or a week at least? Enjoy the delicious food that you’re making and eating, and temporarily‘pretend’ to yourself that this isn’t a weight loss exercise, but you’re eating this way simply by choice, because you love it? Then have a look in a week or so and you may be pleasantly surprised?

It’s the constant need for a loss, and the demotivation that results when the body naturally plateaus temporarily, that results in us sabotaging our efforts I think sometimes?

I'm scared to. I have to lose this weight and nothing else has worked.

How tall are you @Bryonyshcmyony, and how much do you currently weigh?

The one thing I'd say looking at your latest post is that it looks like you're not really eating very much protein - possibly not enough fat either.

God I feel as though I couldn't possibly have more fat! Butter in everything.

I'm 5 foot 7 and weigh 12.13 now. This is the weight I always get stuck at. I started low carb as I had snuck up to 13.5. I want to have riding lessons and need to be below 12 stone to book them.

I'm definitely not as regular as I was either which is probably not helping the scales!

@Oneborneverydecade I have bought a Trek FX3- a hybrid but towards the road bike end of the scale. My current bike is a Bobbin Brownie so stylish but steady, rude people might call it a shopper Dutch/City bike style. Enjoying it! I never had a bike as an adult until my mid 30s and I was never a confident cyclist as a kid so really proud of how I've progressed.

At that weight, you should be drinking at least 3 litres of water.

Also, thinking again about your meals:

Broccoli, anchovies, cream, butter
Celery stick w Almond butter
2 sausages and a dollop of the pasta sauce I made for the rest of the family (pancetta, cherry toms, garlic and basil) with some cauliflower rice
Small plain Greek yogurt

Proportionately that's a lot of carbs relative to protein and fat. It's really important that this WOE is high fat, medium protein and low carb - in those ratios.

Most of what you're eating is carbs or low fat - apart from adding cream/butter. So a dish based around broccoli will be more carbs than either protein or fat. I'd also put money on your sausages being low in fat. They may be high in protein, but then you'd only had two!

Cauliflower rice will also be mainly carbs - and you haven't said if you've added any fat with them.

You need to add more protein - and make it good quality/unprocessed protein as well as fat. Choose fattier cuts of meat or fattier fish. Cook with fat as well as adding it to your food.

@Bryonyshcmyony I am the same height and was exactly the same starting weight as you. Started this WOE on 1 April following a boot up the backside in the form of a work-sponsored private health assessment on 29 March . Today I am 11 9 and - more importantly - feel that I could keep going on a very slightly more relaxed form of this WOE for the foreseeable future once I get down to my target plus a buffer (about 10 -12 lbs to go). Have not been a saint - have drunk wine, the occasional beer and a few pulses (most of family are veggie). But it really works. Have recently tried to avoid eating anything until after 12 noon, which I think is helping drive weight down again after a bit of plateauing. KOKO - great that you have a clear goal and riding lessons as excellent motivation. Try upping water to 3 litres if you can - I have never managed all the water when I have low carbed before and that definitely makes a difference. Also making more effort to cook new things and buy delicious ingredients has worked for me (and while we aren't really eating out and I'm drinking a lot less, the extra cost is more than offset). All the best to you x

Argh! Thank you BIWI.

I'm definitely not drinking 3l of water.

Today 3 x coffee with almond milk, one with a splash double cream

Two eggs and bacon fried in butter

500ml water!

Hi everyone!! I’ve missed you all. I’ve decided to pop back in and spend the rest of the week with you, it’s always such a great inspiration and a very positive thing to see everyone’s losses and general progress at the end of a bootcamp. Good luck for the last few days!!😊😊

I’ve been unofficially off the wagon but more or less maintaining, busy getting used to our new way of life now that DH is preparing to slow down a bit.

DH has taken up baking as part of his new, relaxed approach to life...very inconvenient for me! But I do have to take the blame for it as I got him a sourdough baking kit for his birthday last year...

Hope you’re all well and happy and safe.🌻

pangolinfan that is very inspiring and lovely to hear from you. Thank you. I have tried not eating until 12, but I get up at 6.30 (we have various animals that need tending to) and sometimes by 10.30 I feel tired and hungry and have a chance to eat, so I do. I can actually manage quite well on just water and coffee if I have to.

Hey y'all

@Bryonyshcmyony I remember being horrified / disbelieving about the amount of fat when I first started. Plus it took a while for my taste buds to adapt to high fat food.

And thank you for the general reminder @BIWI as I've probably snuck a bit back towards the low fat / low cal mindset as I get closer to target.

What are the 'poster' foods for high fat pls?? I have a tendancy to rely a bit too much on cheese / Mayo / bacon / other processed meats if I'm not careful. Also interested to see the discussion around vegetable oils earlier.

I was under the impression that olive oil at a high temperature is to be avoided so I started using more rapeseed for cooking - should I revert back to olive oil??

Hi @Ninkanink!!! I think you need to set DH the challenge of working on the low carb baking options - I had great success with making my own rolls the other day.

Woops food:

Yesterday
Did a mega fast as we eat very early for activities so had some chicken and sugar snap peas as a very late lunch (bad from fat view)
Then a Keto pizza (cheese and egg base, tuna, veg, olives and more cheese on top) and salad (loads of hm vinaigrette and some Mayo) for dinner

So I think that dinner was sufficiently fat laden to make up for crappy snack lunch? but it was mainly through cheese and the oil in the vinaigrette and Mayo. Ooh tuna was in oil.

Today
No idea for lunch - bacon cheese and peppers omelette maybe
Dinner at friends but I'm cooking so lamb kofta kebabs, halloumi, aubergine, courgette, peppers, lashings of hm tsatsiki can't wait

That looks ok to me too?? Heavy fat in kebabs (processed meat though) and halloumi and full fat Greek yog for tsatsiki??

Oh and finally (!) don't remember who runs / exercises but again, at the beginning of this I thought there was NO WAY it would work for running and I'd have to have days 'off' when I did my long runs etc so I could fuel up.

I now run 10+ mile distances at least once a week when I'm about 13 hours fasted  and I genuinely feel like the Duracell bunny.

It's nuts what a massive life changing discovery this group and @BIWI was / is so thank you thank you thank you

@Bryonyshcmyony the best way I feel to get my water is a pint at breakfast drink it first. Pint at lunch and Pint at dinner and your nearly there. Have a litre bottle then to drink throughout day or in your tea and coffee.
I am around same height and have lost over a stone on this bc
I weigh on a Friday to see if I have any relaxation for the weekend and then on a Monday but I don't become obsessed with weighing if I forget on a Friday.
I lost steay between 1 and 2lbs a week which all added up.
The only thing I'm not happy with is measurement around fattest part of stomach has not changed cut a ribbon around week 3 and I'm still at same place on it. But everywhere else even my rings turn on my finger which they haven't for 18 years since first child.
Have a nice weekend everyone
Looking forward to keeping the thread going @BIWI thanks for doing this really helps

@Rayna37 I'm lusting after a Bobbin Brownie now. I can imagine it now, my life would be so different if I had one: I'd be a stone lighter, only wear floaty dresses and always have the right shoes, my waves would become curls and I'd never lose my temper with my teenager. Ahhhh

@FusionChefGeoff olive oil is high in omega 3 which we need more of to balance the inflammatory omega 6 is my understanding. I think I read on here that the high temperature thing is a myth but I may well have misremembered.

Hello @Ninkanink glad you're well

www.bbc.co.uk/news/uk-57419041

An interesting article on the BBC about obesity. Seems to touch on a lot of what Dr A Jenkins says

FusionChefGeoff I was never that convinced by the idea that oils go rancid if you cook with them, or quite what a rancid oil means. If I'm roasting something it's usually in olive oil; if frying then I use butter, beef dripping or lard; if I'm deep frying then I use lard. For high fat foods, fatty cuts of meat or oily fish are your best options. If you just want to add more fat then add butter. I have a cream jug that I put butter in, melt it in the microwave for 30 seconds, then pour over vegetables. If I'm having salad I make vinaigrette from three parts extra virgin olive oil to one part wine vinegar then add salt, pepper, a little garlic powder, dried mixed herbs and a small amount of Dijon mustard. The mustard allows the vinaigrette to emulsify really well when shaken or stirred. It keeps for ages out of the fridge (so long as you don't use fresh garlic) so you can make a load up in a jar or other lidded container.

I had my second Covid vaccination today so that feels like a weight off my chest. Three weeks to go and I will be immune! I also booked my DS1 in for his first jab next Friday now that they're down to 18-year-olds. He's terrified of needles so he's dreading it - he asked me to blindfold him!