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Food/Recipe Confusion

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DeusXM said:
I know, it's all quite a lot to take in at first!

One of the hardest things to do is to get into the mindset that fat isn't necessarily bad. Fat is fine - as long as you're metabolising it, not storing it!

Carb-counting can seem a little daunting at first but if you've ever counted calories, it's actually very similar. Packaging usually has a total carbs per portion figure on the back (use this figure, NOT the 'of which sugars' one) and should always have a per 100g figure, which you can then use to calculate the carbs in your portion if you know what it weighs. Otherwise, there is an app called Carbs and Cals which uses pictures of common foods - you simply select the picture that looks closest to the size of the thing on your plate and it gives you a rough estimate. Very useful when eating out.

Having said all that...I would be less focused on getting specific carb numbers down and more focused on simply minimising them. Culturally, most meals are usually a bit of protein (eg a steak, a chicken breast etc.) surrounded by a sea of filler carbs (rice, pasta, potato). The trick is to find other things to sit next to what you're looking to eat on your plate - more veg is usually the quickest, easiest and healthiest way of doing this.

There are lots of resources out there that will help you plan lower-carb meals. My particular favourite is http://www.ditchthecarbs.com/recipes/ as it's very good at developing substitutes for commonly high-carb meals so you never feel like you're missing out.
Click to expand...

Cheers for that!
 
There are some very interesting lectures by Prof Tim Noakes & Dr. Stephen Phinney on youtube which are worth the watch ( a little long but very informative)
 
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