I get asked a LOT of questions from people about my diet. Low carb isn’t a new thing anymore, but it still raises eyebrows. I get a lot of “but carbs are so delicious!” and “aren’t you worried about your heart?”. Yes, I agree that carbs are delicious *pause for dramatic effect*… but 1)that’s sort of the problem, they become an addiction and 2)I don’t need them. As far as the “heart” worries, I direct them to read “Good Calories, Bad Calories”, and so far no one has made it through the entire book to debate it with me so I’m safe for now 😀
For my low carb creds, let me give you the rundown: I’ve lost 52 lbs. I’ve got a long way to go. But that’s a lot of weight. I keep my carb count under 30 carbs/day. I’m not afraid of butter, heavy cream, fatty meat, and I’ve been known to sear my steak in bacon lard (try it, it’s amazing).
If you’re reading this and you live in the US and you decide to start going low carb, the first few weeks will feel ridiculous because every ounce of you is going to fight the amount of fat that you’re eating. You see Subway commercials bragging about how low in fat their subs are, there are fat free salad dressings (loaded with sugar, of course) lining the shelves, and if you can find a single kind of yogurt with more than 2% milkfat on your grocery store shelf i’d be shocked. If you try to do low carb AND low fat, you are going to want to chew off your own arm. The fat is your fuel, and it is what satisfies you. Satiety is what low fat diets lack. It’s why you can eat 3 cubic feet of salad drowned in fat free dressing and still be starving. I used to be able to eat a double cheeseburger and a large fry and still be hungry. Now I can eat the double cheeseburger without the bun and be completely satisfied and not want to eat anything for hours.
So, with time I’m going to post resources, recipes, keep everyone updated on my own weight loss, hopefully get some guest posts in here, and allow the voices of those following LCHF to be heard.