Fats

[Gwynn]

The obvious sometimes eludes me, however eventually I get there

I have been adjusting my diet towards weight maintenance and over the last month my weight has wobbled up and down by mostly 0.1 to 0.2 Kg day on day always hovering around the 59.5Kg mark. Which is fine.

The implementation of the ISI XP protein helped me get the calories up at no carb cost. But as someone pointed out I needed to get the 'fats' up too.

This presented me with a difficulty because adding fats inevitably also added carbs, unless I ate pure butter (ugh!). Everything you stick butter on seems to be loaded with carbs.

However, I have discovered the obvious. Thought I might mention it here just in case any one else is pondering the same as me.

The recipe (if you can call it such), is to use a rice cake spread with butter. One rice cake, 10g butter. But not just any butter. I found that most butters are pretty horrid. Kerrygold butter has a lovely gentle but rich flavour. Put on top of a rice cake from sainsburys and the result is a great texture and a great taste. And quite a lot to eat in each rice cake. The advantage is that it is reasonably high in calories, lowish carb and high fat.

Calories 81.2 Cal
Carbs 2g
Fats 7.9g

Just the ticket now that I am trying to increase my calories and fats whilst keeping the carbs down.

Sorry if this is utterly obvious to anyone.

I also discovered Ritz crispbread with peanut butter. Very nice but higher in carbs and takes quite a lot of time and mess to make.

 

[trophywench]

Kerrygold had used to be my fave butter cos it was really truly made from the milk of rich pasture-fed cows - and this was evident from the taste - but there's no guarantee of that important bit now so you can't be sure.

Question though as not sure everyone does it. You know when you have white cabbage as a normal hot veg with a dinner, after draining the cooking water out I chuck a knob of butter in, add a generous amount of pepper and mix it all up in the saucepan before serving it onto the waiting plates. Did everyone add butter or just my friend's mom? - cos that's who got me doing the same as I thought it tasted better when I had 'her' dinners.

Ryvita crispbread are fairly substantial but only approx 6g carb each - one side has lots of 'hills and vales' and the other is basically flat - so butter the lumpy side not the flat one before adding whatever you want for lunch onto it.

 

[rebrascora]

Why do you feel the need to use carbs as a carrier for fat and why butter particularly. I incorporate fat into my diet by having double cream in my morning coffee. Like @trophywench I have butter on my cabbage (I much prefer savoy or spring greens to white cabbage though) but I'm sure butter and black pepper complement them all. I eat avocado and olives and cheeses of all varieties but I don't feel a need to have carbs with them.

 

[Ljc]

Buttered cabbage sounds lovely.

I usually add a knob of butter to peas.
@Gwynn, the H F of the LCHF is really misleading , as it’s really just a normal amount of good fats , rather than a pound of it. eg I opt for the full fat version if things rather than the low fat option , I like a nice strong cheddar cheese , but I don’t go mad on it , not had any this week.

 

[Deleted member 21371]

Kerrygold had used to be my fave butter cos it was really truly made from the milk of rich pasture-fed cows - and this was evident from the taste - but there's no guarantee of that important bit now so you can't be sure.

Question though as not sure everyone does it. You know when you have white cabbage as a normal hot veg with a dinner, after draining the cooking water out I chuck a knob of butter in, add a generous amount of pepper and mix it all up in the saucepan before serving it onto the waiting plates. Did everyone add butter or just my friend's mom? - cos that's who got me doing the same as I thought it tasted better when I had 'her' dinners.

Ryvita crispbread are fairly substantial but only approx 6g carb each - one side has lots of 'hills and vales' and the other is basically flat - so butter the lumpy side not the flat one before adding whatever you want for lunch onto it.

It is still (mostly).
But they are fed supplements, and other feeds, particularly in bad weather, winter, and other times as needed.


They were sued in America, in 2018,

Myers-Taylor v. Ornua Foods​

"the products are derived from cows that feed not just on grass but also on “soy, corn and other grains, among other non-grass feed, including grains that are genetically modified"

Ornua Foods moved to dismiss, and the district court granted the motion. The court agreed with the defense that because Kerrygold’s butter labels did not state that the butter was derived from cows that were 100 percent or only grass-fed, a reasonable consumer would not expect that the cows were not fed any grain or other food.

​

 

[helli]

@Gwynn If I wanted to increase my fats without increasing carbs, I think I would be grabbing the cheese, tins of sardines, handfuls of almonds and eating peanut butter straight out of the jar - crunchy peanut butter, of course. I can eat any of them without carbs.
I am sure meat eaters have more sources of fat such as pork scratchings (not sure if the hairs help).

 

[rebrascora]

Boiled eggs with a dollop of full fat mayonnaise is another option.

 

[silentsquirrel]

Butter on veg, yes, especially peas and cabbage. I sometimes cook cabbage with onions or leeks in butter adding just a tiny amount of water to stop sticking, rather than adding butter after cooking.

Rice cakes to me are like eating expanded polystyrine! Mention of them always reminds me of the "dinnerladies" tale of someone's aunt at a wedding eating a raffia coaster (she thought it was a high-fibre biscuit) - and having to be dissuaded from buttering and eating several more!

I enjoy Tesco Cheese Thins with butter or pate or soft cheese - I think the branded version is McVities Cheddars? They satisfy a need for something crunchy and savoury at very little carb cost, just 1.9g each.

 

[Gwynn]

Ahh double cream. I'll give it a go in my coffee. Not sure about it in tea though. I hadn't thought of it.

Unfortunately meats and fish etc do tend to have lots of cholesterol which I was advised to reduce. But I also read that what we consume in terms of cholesterol has little bearing on body cholesterol. Not sure if that is right. So I wonder if I should pay any attention to it for my diet.

I have to say it but diabetes seems to need some cash to be able to buy the 'better' foods. Carb heavy foods are everywhere and cheap too.

Just thinking about stuff and trying to give myself more options.

Todays diet totals

Carbs 115g
Protein 76g
Fibre 22g
Fats 46g
Salt 2.7
Cholesterol 201 mg

Not too happy with the carbs as I wanted to get below 100g, but its ok.

 

[trophywench]

I feel the same about rice cakes!

I mean I'm OK to have a sandwich made with bread - but when I just don't want to eat bread, I'll slap whatever was going to go on the sandwich and a couple of Rvita instead - and butter just helps glue it onto the Ryvita in order to eat it without dropping the 'filling' down my T shirt!

 

[Ljc]

Ahh double cream. I'll give it a go in my coffee. Not sure about it in tea though. I hadn't thought of it.

Unfortunately meats and fish etc do tend to have lots of cholesterol which I was advised to reduce. But I also read that what we consume in terms of cholesterol has little bearing on body cholesterol. Not sure if that is right. So I wonder if I should pay any attention to it for my diet.

I have to say it but diabetes seems to need some cash to be able to buy the 'better' foods. Carb heavy foods are everywhere and cheap too.

Just thinking about stuff and trying to give myself more options.

Todays diet totals

Carbs 115g
Protein 76g
Fibre 22g
Fats 46g
Salt 2.7
Cholesterol 201 mg

Not too happy with the carbs as I wanted to get below 100g, but its ok.

In my non medical opinion . It’s important to be given the full breakdown of our cholesterol not juts the one figure,
Ie just telling us our cholesterol level is say 5.5 , it may be that our good cholesterol (HDL high density lipids) is highe butthe so called baddies are quite low, or it could be the other way round.

Yes we do make our own cholesterol as it is important for our body, the brain I believe but not sure