Weight loss

requiem said:
The Strips turned purple this afternoon :)

I'm in ketosis baby :D

I'm going to remove all aspartame as well, stick to water (I don't drink tea or coffee)...

Hopefully it makes a difference
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Something to consider:

After a few weeks of adapting to a ketogenic diet, most people's blood ketone levels go above the 1 mM level. As the levels of ketone bodies rise, the brain begins to use more than half of them for fuel.

In addition, the muscles of the body use all of the ketone body types. But after a few weeks of keto-adaptation, the muscles start converting the acetoacetate into β-hydroxybutyrate (BHB) and returning it to circulation, as the brain prefers to utilize BHB for fuel.

So as time goes on, and the muscles convert more acetoacetate to BHB, the levels of β-hydroxybutyrate ketones increase, and the acetoacetate levels decrease.

This is important to know because the Ketone stix you buy in the store only test for Acetoacetate, not β-hydroxybutyrate ketones.

So the longer you are eating low carb, the less MEASURABLE ketone bodies will show up in your urine and on the Ketostix. In other words, it will seem like ketosis is slowing. However, at this point, your brain will be happily burning the β-hydroxybutyrate ketones for fuel, and as long as you stay under your carb sensitivity levels, you will be burning fat for fuel.

The good news is that just recently, several companies have developed a blood meter to check for blood ketones at home. I've included links to these new products in the side bar at right.
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http://www.ketogenic-diet-resource.com/ketones.html
 
requiem said:
thank you DJ.

I only started showing on the strips today, and I have a limited supply Was intending on buying a blood meter from Dischem when they get stock again - I assume the blood meter will be more accurate long term?
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I'd suggest that you read up on whatever blood test you're buying. I don't know enough about them to say definiteively...:o
 
DJ... said:
I found that just a few minutes ago. It is brilliant.

If you want, I'll explain some of the big words to you some time...:p
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..|.

big fan of Peter Attia, check him out on youtube under jumpstartMD
 
DJ... said:
So my first cup of coffee in months is a cup of butter coffee, no sugar.
It is delicious...
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We have a winner!

DJ... said:
What I will say is that the addition of butter and cream and blending them into an emulsion forms a very stable foam, which also traps the heat in, keeping the drink hotter for longer. The foam is also pretty damn delicious...
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The foam is great! and I've noticed the cup staying hotter for longer too. I'm missing it since my stupid magic bullet blender broke on friday :(

requiem said:
I only started showing on the strips today, and I have a limited supply Was intending on buying a blood meter from Dischem when they get stock again - I assume the blood meter will be more accurate long term?
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Yes the blood meter is better, but the testing strips are hellishly expensive. Abbott Optium Beta Ketone Test Strips are about R14 each. I'm going to swop my current glucose meter for one that does ketones, but I haven't had a chance yet.

PS: In my second week urine ketones have already fallen.
 
DJ... said:
When you refer to stretching, what do you mean? I haven't come across the stretching of lactose before. Personally, I perceive lactose as somewhat sweet already, and the use of salted butter adds to the perception of sweetness too. I'm not 100% sure about the stretching of lactose though. I chose to blend it which will break down the fat particles and allow for faster uptake of the fat when digested. I know of enzymatic reactions using lactase to break the lactose down into glucose and galactose, but haven't come across the stretching bit.

The coating of the tongue is interesting as I think it helps to mask bitterness as well, which might also contribute towards the added sweet perception. What I will say is that the addition of butter and cream and blending them into an emulsion forms a very stable foam, which also traps the heat in, keeping the drink hotter for longer. The foam is also pretty damn delicious...
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'Stretching' milk is the proper term for 'steaming' milk as in cappuccino.

The difference is that simply heating milk by means of steam results in froth whereas stretched milk is micro textured and has a sliky texture resembling wet paint.

This is what helps coat that tongue thus adding to the perception of sweetness.

It can only be achieved by heating the milk to the correct temperature within the correct amount of time which demands the correct technique.

This is what is on display when you see latte art like a fern or a heart or a tulip cast into a cup of coffee.

It is not nonsensical fluff.

The latte art is an indicator that the correct level of skill has been exercised in the preparation of your drink.
 
SlinkyMike said:
'Stretching' milk is the proper term for 'steaming' milk as in cappuccino.

The difference is that simply heating milk by means of steam results in froth whereas stretched milk is micro textured and has a sliky texture resembling wet paint.

This is what helps coat that tongue thus adding to the perception of sweetness.

It can only be achieved by heating the milk to the correct temperature within the correct amount of time which demands the correct technique.

This is what is on display when you see latte art like a fern or a heart or a tulip cast into a cup of coffee.

It is not nonsensical fluff.

The latte art is an indicator that the correct level of skill has been exercised in the preparation of your drink.
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Its just milk....
 
googoodoll said:
Its just milk....
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attachment.php
 
I did pan-fried chicken breast with roasted vegetables and a lemon butter sauce, with a creamy French onion soup...

1380648835872.jpg
 
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