I’m feeling good at this point. I was down 9.5lbs the first week, and then lost 3.5lbs this week, for a total of 13lbs. It sounds like I can expect that to slow down to about 1-2lbs per week now. I’m staying under 1,000 calories a day, and around 50g of carbs.
The full liquid phase is turning out to be easier than I thought. I make a lot of soups and then blend them to liquid, and most of the time they taste pretty good. I’m cooking up my second batch of Cauliflower Cheddar Soup as I type this.
I was afraid to increase my fat intake due to so many people reporting that increasing fat makes gallstones, but I did more research on this, and it turns out that a low carb diet (which is naturally higher in fat) does cause the gallbladder to release more bile (to digest the fats). But it doesn’t create more stones (actually a low fat diet can cause more stones). So a higher fat diet can push the ones in there out during the beginning, but then after the initial phase, the gallbladder settles down. So I decided to just lower my carbs and push through because I do so much better low carb in every other aspect of health. For a few days I had gallbladder pain/flare, and then it just stopped, and hasn’t returned. Since then, my “brain fog” has lessened, and my chronic pain has lessened.
Since it’s officially fall, I’ve been longing for the fall scents and tastes of pumpkin spice. A pumpkin spice latte from Starbucks is way too much sugar, so I found a recipe for low carb pumpkin spice sauce, and I mix that with a scoop of my Vanilla Isopure protein powder, some milk, and some coffee, and it’s fantastic!
Food Find: I have found 2 protein Isolate powders that I actually like! The Whole Foods Isopure is great in the chocolate and vanilla flavors. I normally hate all of the ones that are low sugar, so this is a big find for me.
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