Ketogenic update: don’t eat carbohydrates

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Ketogenic update: don’t eat carbohydrates

Ok, so this is fairly obvious, talking about a ketogenic diet where you have to keep all carbohydrates below 30g/day, but you should not decide “hey, I’ve had a good 2 1/2 week run, I’ll go out to dinner with my wife to Texas Roadhouse and get the Cactus Blossom and some grilled chicken and I’ll be fine” I say that because that’s what I did. Here, you can see the bars at the far left where I was on a more regular diet, and the spike on Friday:

carbs

My progress up to this point was steady and beautiful; based on some research I had done, I figured that if I did eat some carbs Friday at dinner, I should be able to get rid of them by:

  1. Doing a crazy workout Saturday morning (the elliptical usually says I burned 850 calories). Your muscles should blow through glucose with aplomb.
  2. Not eating anything at all until Lunch on Saturday to further get it going.

Yeah, I did that and my progress completely stopped. I checked my ketone levels on Saturday and Sunday and it didn’t even register. Today I finally got up to 1.5 (goal is around 1.5-3). One other major problem is: it’s far easier to do something 100% than 99%. Since Friday, sticking to just ketofood has been far more difficult. I’m guessing my brain’s going to take about a week to cut it out and be quiet. So now I’m doubling down and am re-committed to just ketofood. Let’s see how it goes.

Series Navigation<< Preparing KetofoodKetosis – the “cheat”; Raspberry Ketones are useless >>
By | 2016-10-14T07:18:06+00:00 November 11th, 2014|Categories: Soylent, Weight Loss|Tags: , |0 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his “day job”. He became involved in the powdered foods (aka “soylent”) movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb “ketogenic” variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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