Weight loss

D3nz said:
How many calories should I aim for on a low carb diet? I'm counting them and they barely add up to 1200 including the butter coffee which seems to be suppressing my appetite. Will it affect my metabolism eating so few calories?
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geez. I'm at 6500kj (1552Kcal) after just coffee and lunch (with supplemental oils).
 
Incredible how popular this thread is. There's clearly a lot of fat fsckers on mybroadband.

I recently joined your ranks...:(
 
DJ... said:
Incredible how popular this thread is. There's clearly a lot of fat fsckers on mybroadband.

I recently joined your ranks...:(
Click to expand...

We're actually a pretty small group - we just post a lot, wanna add your stats to the front page?
 
DJ... said:
Incredible how popular this thread is. There's clearly a lot of fat fsckers on mybroadband.

I recently joined your ranks...:(
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I am not fat bastid! I just have a bit a blubber around my waistline that is particularly hard to get rid of :o
 
DrewChan said:
We're actually a pretty small group - we just post a lot, wanna add your stats to the front page?
Click to expand...

Sure:

DJ...
Starting Weight: 90.6kg
Progress: fsckall
BF: 23,4%
Height: 176cm
Goal: 80kg then weight gain from training
 
So I figured out a way to reduce the fat intake by at least 5% but maintain the same benefit: emulsions. But it's unlikely you'll be able to adopt these methods considering how prohibitive the sourcing of the ingredients are.

Research has shown that emulsions of fat help with fat digestibility. This research comes from the commercial animal feed industry and it is sound. It's how they lower the fat content in the feed and reduce costs with the same results. Basically it has to do with how enzymes break down the fat in the pancreas and how micelles aid in fat absorption by the lipophilic cell membranes. It's complicated.

Of all the emulsifiers I've looked at that could do the trick, polyoxyethylene sorbitan monolaurate (E432), polyoxyethylene sorbitan monooleate (E433), polyoxyethylene sorbitan monopalmitate (E434), polyoxyethylene sorbitan monostearate (E435), and polyoxyethylene sorbitan tristearate (E436) are the prime candidates for this to work, as once the fat hits your digestive system, the ratio of water to fat changes (more water to fat) so you need an emulsifier with a high HLB count that is strongly hydrophilic to maintain the emulsion in your gut.

All of those emulsifiers are classed as polysorbates - http://en.wikipedia.org/wiki/Polysorbate so look out for Alkest, Canarcel, and Tween, which is their commercial names.

Ingesting these polysorbates will increase the fat absorption rate and will aid in reducing the quantity of fat required.

The food geek in me felt like you needed to know this...
 
Korn1 said:
Had some steak with harissa
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See, I'm sort of okay with this, but where's the fat? You need a much higher fat : protein ratio in order for this to work. So you effectively want to reduce the protein size and replace it with fats. Halve the steak and replace the lost component with a high fat cheese. Or a creamy sauce...
 
DJ... said:
So I figured out a way to reduce the fat intake by at least 5% but maintain the same benefit: emulsions. But it's unlikely you'll be able to adopt these methods considering how prohibitive the sourcing of the ingredients are.

Research has shown that emulsions of fat help with fat digestibility. This research comes from the commercial animal feed industry and it is sound. It's how they lower the fat content in the feed and reduce costs with the same results. Basically it has to do with how enzymes break down the fat in the pancreas and how micelles aid in fat absorption by the lipophilic cell membranes. It's complicated.

Of all the emulsifiers I've looked at that could do the trick, polyoxyethylene sorbitan monolaurate (E432), polyoxyethylene sorbitan monooleate (E433), polyoxyethylene sorbitan monopalmitate (E434), polyoxyethylene sorbitan monostearate (E435), and polyoxyethylene sorbitan tristearate (E436) are the prime candidates for this to work, as once the fat hits your digestive system, the ratio of water to fat changes (more water to fat) so you need an emulsifier with a high HLB count that is strongly hydrophilic to maintain the emulsion in your gut.

All of those emulsifiers are classed as polysorbates - http://en.wikipedia.org/wiki/Polysorbate so look out for Alkest, Canarcel, and Tween, which is their commercial names.

Ingesting these polysorbates will increase the fat absorption rate and will aid in reducing the quantity of fat required.

The food geek in me felt like you needed to know this...
Click to expand...

Oh, and another thing: emulsifiers will allow you to make sauces with your oils, so that you're not simply drinking oil. You can chuck the oil with some stock and some cream, add some polysorbate emulsifier and hand blend it into a sauce. Increasing the fat content of the sauce, making the fat more efficiently digested and utilised, and making the fat more palatable...
 
DJ... said:
See, I'm sort of okay with this, but where's the fat? You need a much higher fat : protein ratio in order for this to work. So you effectively want to reduce the protein size and replace it with fats. Halve the steak and replace the lost component with a high fat cheese. Or a creamy sauce...
Click to expand...


I will have some coleslaw and peanut butter(not mixed together:erm:) later. :p Does that count?
 
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