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Newcastle in USA

pjgtech said:
Yes, I did (and still do) have little salads, I quite like Apple Cider vinegar as a salad dressing, and its supposed to be good for you too? But would sometimes also have a small amount of salad cream, or a dollop of mustard.
Salads are so varied too, with so many possible ingredients, so you can very them and not get bored.
Keep at it Tony, as above maybe don't look at the scales every day, its easy to get fixated on them!
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I've heard about the apple vinegar thing. I think I saw an influencer called Glucose Goddess mention it. I will try adding to my veg tonite (I don't have anything on them so far).
 
Day 8
257 lbs
138 fbg

That was a crazy weekend! The hunger wasn't so bad at all (so I think the fasting effects have kicked in) but only as long as food is not around or there are no food smells. Its all calm. The real challenge was whenever food came up as a topic on TV or a few times when I walked past a deli or fast food restaurant.

The smell of french fry's especially triggered my appetite. Nearly fell "of the wagon" a few times, but powered thru.

I think this would be easy if I could just lock myself up in a room for 8 weeks. LOL.

Apart from that the FBG seems to be going down now and I lost 11lbs for the first week which i know is mostly water but its heading in the right direction.

I've now got 3 shakes that roughly meet the nutrient requirements Ensure, Slimfast and Premier Protein so that adds a bit of variety. Also found out zucchini is surprisingly low in calories so used that to beef up the veg serving (previously just broccoli, brussels sprouts and mushrooms)

So far so good, I guess.
 
Trenton Tony said:
I've heard about the apple vinegar thing. I think I saw an influencer called Glucose Goddess mention it. I will try adding to my veg tonite (I don't have anything on them so far).
Click to expand...
When cooking veg (BBQ, Air fry, baking or roasting) I always add:
A herb of some sort, eg: rosemary, thyme, mint, basil, parsley, chives, coriander, etc. Can be fresh or dried).
An acid of some sort, eg: plain vinegar, lemon juice, lime juice, white wine vinegar, apple cider vinegar, etc).
A sugar of some sort, eg: honey, maple syrup, marmalade, etc.
I sometimes also add a spice of some sort, eg: cumin, BBQ seasoning, cinnamon, chinese 5 spice, etc.
It always elevates an otherwise boring veg to another level, so makes them more enjoyable to eat.
 
pjgtech said:
When cooking veg (BBQ, Air fry, baking or roasting) I always add:
A herb of some sort, eg: rosemary, thyme, mint, basil, parsley, chives, coriander, etc. Can be fresh or dried).
An acid of some sort, eg: plain vinegar, lemon juice, lime juice, white wine vinegar, apple cider vinegar, etc).
A sugar of some sort, eg: honey, maple syrup, marmalade, etc.
I sometimes also add a spice of some sort, eg: cumin, BBQ seasoning, cinnamon, chinese 5 spice, etc.
It always elevates an otherwise boring veg to another level, so makes them more enjoyable to eat.
Click to expand...
Oh yeah! I definately drop some old bay seasoning onto the veg. Without that I don't think I could even eat much veg. Luckily the one thing I have in my favor is that my BP is still surprisingly normal so I don't have to be paranoid about sodium.
 
Hi @Trenton Tony. Great stuff. The fast food outlets and the TV companies have spent years training you (and most of the rest of the world) to react exactly as you did. Don't give them the satisfaction, is what I say!

Zuccini, or courgettes as we call them are a good low carb go-to as an alternative to things like broccoli. Keep looking about and before long you begin to build the basis of your new diet when you come off your shakes. Time to begin to understand food labels and the role of carbs and calories in your future. It does not have to be boring, just does not have to be what the marketing people want to train you to eat.
 
Docb said:
Zuccini, or courgettes as we call them are a good low carb go-to as an alternative to things like broccoli
Click to expand...

Took me a minute there @Docb - I was wondering why you were worried that broccoli wasn’t low carb like courgette and needed to be substituted. Scrolled back up the thread, and managed to work out that it’s an addition to @Trenton Tony ’s low carb arsenal (which includes broccoli!)

Do you get celeriac over your side of the pond Tony? That has a good reputation on the forum as a mashable / roastable option.

For when you are transitioning back to a more real-food menu, you might also find some of the veggie suggestions in this thread handy?

The Moderator Team

Thread 'The A to Z of Vegetables (from DSF)'

Kindly shared from the former DSF (diabetes support forum) with permission from @Pattidevans
 
@Trenton Tony huge apologies, I’m a little late to the thread, but good luck and enjoy the journey, wherever you are! Remember…it’s what works for you that counts, take everyone’s advise on board but convert it to your way, you’re new lifestyle
 
everydayupsanddowns said:
Took me a minute there @Docb - I was wondering why you were worried that broccoli wasn’t low carb like courgette and needed to be substituted. Scrolled back up the thread, and managed to work out that it’s an addition to @Trenton Tony ’s low carb arsenal (which includes broccoli!)

Do you get celeriac over your side of the pond Tony? That has a good reputation on the forum as a mashable / roastable option.

For when you are transitioning back to a more real-food menu, you might also find some of the veggie suggestions in this thread handy?

The Moderator Team

Thread 'The A to Z of Vegetables (from DSF)'

Kindly shared from the former DSF (diabetes support forum) with permission from @Pattidevans
Click to expand...
Thanks for that tip. I never heard of this. We have celery, but never seen the root of it sold. I'll check it out next time I got in the load up veg.
 
Kreator said:
@Trenton Tony huge apologies, I’m a little late to the thread, but good luck and enjoy the journey, wherever you are! Remember…it’s what works for you that counts, take everyone’s advise on board but convert it to your way, you’re new lifestyle
Click to expand...
Thanks. I saw your thread and the great results you had with this diet. Hope I can do the same.
 
Day 8
255 lbs
166 fbg

Weight continues to drop and hunger is stable. But FBG was a real shocker! Big move in the wrong direction. I did not expect that jump at all especially since it had seemed it was starting to go down. Right now it seems the lower my weight goes, the higher the FBG goes. Maybe I should start packing on the pounds again. LOL.

Called my Docs office and they've set me up with an appointment for this evening. He wants to "talk".
 
Back from the MD.

Appointment went far better than I expected.

Doc had no idea about the "Newcastle Diet" but was very happy with the approach and especially the 10lbs+ loss.
He had no concerns on the elevated FBG either and his comments aligned with what @rebrascora and others have outlined earlier in this thread. He advised me to measure, but not get concerned for at least 2 weeks. He assured me it will start to come down. Eventually.
 
Trenton Tony said:
Thanks for that tip. I never heard of this. We have celery, but never seen the root of it sold. I'll check it out next time I got in the load up veg.
Click to expand...
Yes The Internet suggests it may commonly be called ‘celery root’ in the US?
 
Trenton Tony said:
Day 8
255 lbs
166 fbg

Weight continues to drop and hunger is stable. But FBG was a real shocker! Big move in the wrong direction. I did not expect that jump at all especially since it had seemed it was starting to go down. Right now it seems the lower my weight goes, the higher the FBG goes. Maybe I should start packing on the pounds again. LOL.

Called my Docs office and they've set me up with an appointment for this evening. He wants to "talk".
Click to expand...
What might be happening - though this is only conjecture, is that your insulin levels, as thrown out by a hysterical pancreas trying to be noticed, are now reducing, and glucose is being released from storage.
It could mean that your metabolism is normalizing!!
Celeriac is called celery root due to the taste and the foliage - but it isn't actually the root of celery, just the ugly cousin.
 
Drummer said:
What might be happening - though this is only conjecture, is that your insulin levels, as thrown out by a hysterical pancreas trying to be noticed, are now reducing, and glucose is being released from storage.
It could mean that your metabolism is normalizing!!
Celeriac is called celery root due to the taste and the foliage - but it isn't actually the root of celery, just the ugly cousin.
Click to expand...
Interesting theory. My MD also used the words "metabolism normalizing" last night as well.

He told me to expect some turbulence on the way!

He suggested I control what I can, not worry about the rest.
 
Trenton Tony said:
Thank you! I will check it out.

I am sort of missing a transition veg. Something not as startch or calorie loaded as a potato (which is my weakness) but a little more substantial than broccoli.
Click to expand...
I like to use up leftover turnip or swede - one of those might be rutabaga in american-speak, to make the good old English breakfast food 'bubble and squeak'. It goes with bacon, but oven baked with grated cheese is another option to explore.
I have a pressure cooker, so I cut the root into slices, trim off the peel and cook it maybe 20 minutes on high pressure. It is then fairly easy to mash.
Next morning I take the leftovers out of the fridge and beat in a couple of eggs and maybe some leftover green veges, a pinch of salt and then make discs about 3 to 4 inches across and just less than an inch thick and then fry them after the bacon, turning them over several times. It is much lower in carbs than the potato version.
 
Trenton Tony said:
Thanks for that tip. I never heard of this. We have celery, but never seen the root of it sold. I'll check it out next time I got in the load up veg.
Click to expand...
Hi Tony, Swede is also a good alternative to potato, at only 5g carbs per 100g. Cheers
 
Drummer said:
I like to use up leftover turnip or swede - one of those might be rutabaga in american-speak, to make the good old English breakfast food 'bubble and squeak'. It goes with bacon, but oven baked with grated cheese is another option to explore.
I have a pressure cooker, so I cut the root into slices, trim off the peel and cook it maybe 20 minutes on high pressure. It is then fairly easy to mash.
Next morning I take the leftovers out of the fridge and beat in a couple of eggs and maybe some leftover green veges, a pinch of salt and then make discs about 3 to 4 inches across and just less than an inch thick and then fry them after the bacon, turning them over several times. It is much lower in carbs than the potato version.
Click to expand...
Ha! Rutabega's I know. But I don't think I've eaten one in 4 decades.

Thanks I will try that method.
 
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