Post by drharry on May 12, 2016 21:35:22 GMT -5
Hi guys,
New to all this, so this is my first post.
I've come to this through the work of Peter Attia and Dom D'Agostino, especially their podcasts with Tim Ferris. And now I've got a few questions!
I've just done a 7 day fast (not quite a perfect fast but pretty close). Before the fast I was eating reasonably low carb, but not specifically low carb, and I certainly had a bunch of chocolate the night before I started! Been measuring bloods with a diabetes device made by Abbot (not the Precision Xtra).
Anyway. Questions:
I hit ketosis really fast. I was about 0.7 MM after 24 hours. That seems super quick or is it just me? Would that be because my liver glycogen was already low from mostly low-ish carb eating?
Hit the 7 days yesterday. Had a couple of chocolate lava cakes. Had most of a big bag of chips! Ate lots of cheese and ham and some bacon. Lots of sour cream
Anyway, I ate a lot of calories, a lot of which were fat, but an awful lot of which were carbs and protein. The chips themselves would have had at least 100 grams of carbohydrate. This morning when I check my levels I was still at 2.2 MM which means I'm still in ketosis. Any thoughts to why this maybe? Could I be an inefficient producer of glycogen? Are my stores still so low that that wasn't enough to kick me out?
I imagine I'll probably drop of ketosis this weekend, although i won't go too crazy. A lot of the recipes out there seem really protein heavy. Whereas Dom eats a very small amount of protein and talks about having starch with your protein to ensure that the protein doesn't get converted into glucose. Anyone know anything about this? How much starchy stuff should I have with my proteins? How much protein should I be having?
I normally eat a lot of beans and a lot of vegies, things like sweet potato, for example. If I'm eating these foods but my bloods are still at .5 mm (for example) that should mean that I'm still ketotic and fat adapted right?
Anyone have any experience of occasionally being in ketosis and returning to it? If you've done it once does it get easier? I can see myself doing it most of the time, but I can't see myself making it all of the time, so would be interested on feedback on that.
Any thoughts or idea from people would be great, thanks for reading!
Cheers,
harry
New to all this, so this is my first post.
I've come to this through the work of Peter Attia and Dom D'Agostino, especially their podcasts with Tim Ferris. And now I've got a few questions!
I've just done a 7 day fast (not quite a perfect fast but pretty close). Before the fast I was eating reasonably low carb, but not specifically low carb, and I certainly had a bunch of chocolate the night before I started! Been measuring bloods with a diabetes device made by Abbot (not the Precision Xtra).
Anyway. Questions:
I hit ketosis really fast. I was about 0.7 MM after 24 hours. That seems super quick or is it just me? Would that be because my liver glycogen was already low from mostly low-ish carb eating?
Hit the 7 days yesterday. Had a couple of chocolate lava cakes. Had most of a big bag of chips! Ate lots of cheese and ham and some bacon. Lots of sour cream
Anyway, I ate a lot of calories, a lot of which were fat, but an awful lot of which were carbs and protein. The chips themselves would have had at least 100 grams of carbohydrate. This morning when I check my levels I was still at 2.2 MM which means I'm still in ketosis. Any thoughts to why this maybe? Could I be an inefficient producer of glycogen? Are my stores still so low that that wasn't enough to kick me out?I imagine I'll probably drop of ketosis this weekend, although i won't go too crazy. A lot of the recipes out there seem really protein heavy. Whereas Dom eats a very small amount of protein and talks about having starch with your protein to ensure that the protein doesn't get converted into glucose. Anyone know anything about this? How much starchy stuff should I have with my proteins? How much protein should I be having?
I normally eat a lot of beans and a lot of vegies, things like sweet potato, for example. If I'm eating these foods but my bloods are still at .5 mm (for example) that should mean that I'm still ketotic and fat adapted right?
Anyone have any experience of occasionally being in ketosis and returning to it? If you've done it once does it get easier? I can see myself doing it most of the time, but I can't see myself making it all of the time, so would be interested on feedback on that.
Any thoughts or idea from people would be great, thanks for reading!
Cheers,
harry