Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
poured on strong drip coffee. It really brought out the nuttiness in
the pecan oil, and was silkier in mouthfeel that coffee with only
cream or half& half. It didn't stay completely emulsified.
That, and about a 3oz. piece of rare sirloin leftover from last night
was breakfast. The scale read 178.0 this morning. That's 20 pounds
in <11 weeks. Yay!

--Bryan

On Jan 9, 7:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. *It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. *It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. *The scale read 178.0 this morning. *That's 20 pounds
> in <11 weeks. *Yay!
>
> --Bryan

Sounds delicious!

And congrats on the weight loss!

John Kuthe...

On Jan 9, 8:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. *It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. *It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. *The scale read 178.0 this morning. *That's 20 pounds
> in <11 weeks. *Yay!
>
> --Bryan

Good on losing the 20 pounds. Don't forget to exercise too. You'll
feel better if nothing else.

On Jan 9, 8:22*am, Kalmia > wrote:
> On Jan 9, 8:55*am, Bryan > wrote:
>
> > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> > poured on strong drip coffee. *It really brought out the nuttiness in
> > the pecan oil, and was silkier in mouthfeel that coffee with only
> > cream or half& half. *It didn't stay completely emulsified.
> > That, and about a 3oz. piece of rare sirloin leftover from last night
> > was breakfast. *The scale read 178.0 this morning. *That's 20 pounds
> > in <11 weeks. *Yay!
>
> > --Bryan
>
> Good on losing the 20 pounds. *Don't forget to exercise too. *You'll
> feel better if nothing else.

I don't know how often or how hard Bryan is exercising but he claims
to be. Somehow I doubt it's sufficient for a "lifestyle modification".
I know for me it took riding my bicycle 20 miles 3 or 4 days a week to
"alter my lifestyle" sufficiently to lose 20 lbs (with negligible
dietary changes.) Bryan is OCD about his dietary changes because as he
points out he has an eating disorder (he eats too much!) and is
apparently remedying his eating disorder.

John Kuthe...

"Bryan" > wrote in message
...
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. The scale read 178.0 this morning. That's 20 pounds
> in <11 weeks. Yay!
>
> --Bryan

Congrats on the weight loss.

Cheri

On 1/9/2012 7:55 AM, Bryan wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. The scale read 178.0 this morning. That's 20 pounds
> in<11 weeks. Yay!
>
> --Bryan

Congrats on your weight loss, I hope you have continued success. BTW,
my doctor wanted me to take flax seed oil every day, but your pecan oil
sounds tastier.

Becca

On Mon, 09 Jan 2012 11:40:49 -0600, Ema Nymton >
wrote:

> On 1/9/2012 7:55 AM, Bryan wrote:
> > Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> > poured on strong drip coffee. It really brought out the nuttiness in
> > the pecan oil, and was silkier in mouthfeel that coffee with only
> > cream or half& half. It didn't stay completely emulsified.
> > That, and about a 3oz. piece of rare sirloin leftover from last night
> > was breakfast. The scale read 178.0 this morning. That's 20 pounds
> > in<11 weeks. Yay!
> >
> > --Bryan
>
> Congrats on your weight loss, I hope you have continued success. BTW,
> my doctor wanted me to take flax seed oil every day, but your pecan oil
> sounds tastier.
>

Why did he want you to do that?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote:

>On Mon, 09 Jan 2012 11:40:49 -0600, Ema Nymton >

>> Congrats on your weight loss, I hope you have continued success. BTW,
>> my doctor wanted me to take flax seed oil every day, but your pecan oil
>> sounds tastier.

>Why did he want you to do that?

Usually it would be for the Omega-3's. Americans tend to get too
few of these because they mostly eat feed-lot beef and not enough fish.
Standard wisdom would be that a person consuming fish, grass-fed beef,
and eggs in reasonable quantities should not need flax oil supplementation,
otherwise you might, especially if your lipid profile is not so good.

Personally I have not been adding flax oil to my diet but that is mostly
out of laziness.


Steve

I lost 30 over the course of a year, and am keeping it off. Only change i made was to play frisbee at lunch and eat no carbs until I get home from work. I'm a bit of a bread addict. I just make a potroast for my lucnhes with plenty of carrots, celery, broccoli, some cilantro, and cabbage braised with a beef or pork roast or some browned chicken thighs.4-5 lunches out of that action. 'Bout $6-8 to make. Knowing how to cook even simple things pays off. My kids beg me to make pot roasts, and they always mop up the veggies.

Pretty painless and I feel I enjoy my food more.

Good job, though. I like fresh cream in many things (always get milk form my neighbor, and skim the cream). I've picked up expresso machines for $3-5 at resale stores, unused (prolly X-mas/wedding gifts). Love the stuff with a bit of cream and cane sugar (I buy brown stuff from the Mexican store). No problem wakin' up after that (I make 8 onces at a time). Found a good expresso grind for $2.40 a 10 oz. can that lasts a month. Pss on Starbucks!! I was a "drip" man, until I found a french press, until I found an expresso machine. WHEW!!!

On Mon, 9 Jan 2012 20:28:35 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Mon, 09 Jan 2012 11:40:49 -0600, Ema Nymton >
>
> >> Congrats on your weight loss, I hope you have continued success. BTW,
> >> my doctor wanted me to take flax seed oil every day, but your pecan oil
> >> sounds tastier.
>
> >Why did he want you to do that?
>
> Usually it would be for the Omega-3's. Americans tend to get too
> few of these because they mostly eat feed-lot beef and not enough fish.
> Standard wisdom would be that a person consuming fish, grass-fed beef,
> and eggs in reasonable quantities should not need flax oil supplementation,
> otherwise you might, especially if your lipid profile is not so good.
>
> Personally I have not been adding flax oil to my diet but that is mostly
> out of laziness.
>
What happened to fish oil for Omega-3's? It comes in capsules.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf > wrote:

>On Mon, 9 Jan 2012 20:28:35 +0000 (UTC), (Steve

>> Americans tend to get too
>> few of these because they mostly eat feed-lot beef and not enough fish.
>> Standard wisdom would be that a person consuming fish, grass-fed beef,
>> and eggs in reasonable quantities should not need flax oil supplementation,
>> otherwise you might, especially if your lipid profile is not so good.

>What happened to fish oil for Omega-3's? It comes in capsules.

Yes, you're right, that's another alternative to flax oil.

Steve

On Jan 9, 5:55*am, Bryan > wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. *It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. *It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. *The scale read 178.0 this morning. *That's 20 pounds
> in <11 weeks. *Yay!
>

My mom counted carbohydrates fifty years ago. (Widely publicized as
The Drinking Man's Diet). Of the dairy products, heavy cream was the
lowest in carbs. When we found out, my cousin and I started chanting,
"Drink Heavy Cream!"

spamtrap1888 > wrote:

> On Jan 9, 5:55*am, Bryan > wrote:
>> Today I mixed about 2T of heavy cream with about 1T of pecan oil,
>> then poured on strong drip coffee. *It really brought out the
>> nuttiness in the pecan oil, and was silkier in mouthfeel that coffee
>> with only cream or half& half. *It didn't stay completely emulsified.
>> That, and about a 3oz. piece of rare sirloin leftover from last night
>> was breakfast. *The scale read 178.0 this morning. *That's 20 pounds
>> in <11 weeks. *Yay!

> My mom counted carbohydrates fifty years ago. (Widely publicized as
> The Drinking Man's Diet). Of the dairy products, heavy cream was the
> lowest in carbs. When we found out, my cousin and I started chanting,
> "Drink Heavy Cream!"

Actually, cream turns out to not be as low as one might suspect. It has
about half of what milk has. Milk has 1 - 1.5 grams per ounce while the
heavy cream I buy is a bit shy of 1/2 gram per ounce. One needs much
less of it to flavor coffee (or in my scrambled eggs), so it is a pretty
good savings.

Low-carb has been around for a long time. Even Atkins started preaching
it in the 1970s. It's only recently that tests are showing that it
really does work and that high carb intakes can be a problem. Of
course, back in the early 60's, we didn't have government telling us to
eat lots of carbs and the grocery stores weren't filled with seemingly
limitless junk food.

In my house, we probably ate either too much fat or too much
carbohydrates (you really do need to cut one or the other) and high
cholesterol seems to have been rampant. Mine is only 153 (and still
dropping), but I'm sure my parents were much higher. I'm looking to go
to a leaner diet to try to push my LDL below 70 (recent research
indicates that arterial plaque decreases under those conditions). I
guess I'll have to cut back on the bacon and the cream. sigh.

--
Mike
http://www.facebook.com/groups/mikes.place.bar/
http://forums.delphiforums.com/mikes_place1/start
My Amazon.com author page: http://tinyurl.com/695lgym

On 1/9/2012 3:55 AM, Bryan wrote:
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. The scale read 178.0 this morning. That's 20 pounds
> in<11 weeks. Yay!
>
> --Bryan

I don't think you're nuts, just self-absorbed.

Congrats on the 20lb loss. Now would be the time to start thinking about
strategies for maintaining that loss. If my brother is any indication,
it's a bitch to keep on going. He lost a bunch of weight by cutting out
carbs but gained it back. Now he's back on low carbs and I'm betting
he'll lose a bunch. I'm also betting he'll gain it back again.

On 1/9/2012 3:27 PM, dsi1 wrote:

> I don't think you're nuts, just self-absorbed.
>
> Congrats on the 20lb loss. Now would be the time to start thinking about
> strategies for maintaining that loss. If my brother is any indication,
> it's a bitch to keep on going. He lost a bunch of weight by cutting out
> carbs but gained it back. Now he's back on low carbs and I'm betting
> he'll lose a bunch. I'm also betting he'll gain it back again.


If your brother would just eliminate white flour and sugar from his
diet, that would help him maintain his weight. I wish him luck.

Becca

On 1/9/2012 11:49 AM, Ema Nymton wrote:
> On 1/9/2012 3:27 PM, dsi1 wrote:
>
>> I don't think you're nuts, just self-absorbed.
>>
>> Congrats on the 20lb loss. Now would be the time to start thinking about
>> strategies for maintaining that loss. If my brother is any indication,
>> it's a bitch to keep on going. He lost a bunch of weight by cutting out
>> carbs but gained it back. Now he's back on low carbs and I'm betting
>> he'll lose a bunch. I'm also betting he'll gain it back again.
>
>
> If your brother would just eliminate white flour and sugar from his
> diet, that would help him maintain his weight. I wish him luck.
>
> Becca

My guess is that he already knows this. Mostly, he has to stay away from
rice, which is a little difficult to do in Hawaii. OTOH, he'll probably
be cutting down on flour and sugar since he's now a certified T2 diabetic.

OTOH, one of my favorite things to do is not give my brother advice.
It's just easier that way. I wish him luck too.

dsi1 wrote:
>
> Congrats on the 20lb loss. Now would be the time to start thinking about
> strategies for maintaining that loss. If my brother is any indication,
> it's a bitch to keep on going. He lost a bunch of weight by cutting out
> carbs but gained it back. Now he's back on low carbs and I'm betting
> he'll lose a bunch. I'm also betting he'll gain it back again.

With any diet no matter what type you have to do it forever or gain it
all back. It's simple cause and effect. Do the cause of eating the way
that made me fat in the first place, get the result of being fat all
over again.

To me the problem is the endless bitter opposition by the low fat
people.

For years it happened at home until we finally had a fight - Remember
me gaining 50 pounds in 20 years of trying low fat and then losing 40
pounds in 3 years of actually doing low carb? Then why are you
endlessly pressuring me to eat a way that does not work? But low fat
and light items continue to show up on the shelves. At best the
opposition went to mild.

Out on the street even though anyone can glance at the mall, close
their eyes and recall the crowd at the mall 40 years ago before the low
fat crze started, and conclude that low fat is a massive fail in the
general population. But no the low fat nonsense continues unabated.
Healthy automatically equates with low fat. It's nonsense for most of
the population.

Doug Freyburger > wrote:

>With any diet no matter what type you have to do it forever or gain it
>all back.

About a week or two ago, there was a NYT article (Tara Parker Pope)
that went into some detail about this effect. If you've been
at a higher weight for a certain minimum time (on the order of 3
or 4 months), then reduce to a lower weight, the maintenance diet
regime must last forever to avoid going back up in weight.
Apparently this notion has now crossed over from being folklore to
being scientifically established.


Steve

Steve Pope wrote:
> Doug Freyburger > wrote:
>
>>With any diet no matter what type you have to do it forever or gain it
>>all back.
>
> About a week or two ago, there was a NYT article (Tara Parker Pope)
> that went into some detail about this effect. If you've been
> at a higher weight for a certain minimum time (on the order of 3
> or 4 months), then reduce to a lower weight, the maintenance diet
> regime must last forever to avoid going back up in weight.
> Apparently this notion has now crossed over from being folklore to
> being scientifically established.

That's the set-point theory. People have observed stalls at such levels
for as far back as I've read about dieting. Not the same thing as my
simpler cause and effect point.

To me the cause and effect thing is pretty simple - To quit a plan
generally means to go back to the way you were eating before you
started the plan. Your weight before you started was the result and
eating the way before you started was the result. Therefore quitting
means you will head directly back towards your previous weight.

The set-point theory is about stalls during the loss phase. It says
that if you spent years at a certain weight before resuming long term
gain towards your highest, then you should expect a stall when you hit
that set-point weight as you lose. The cause and effect is no where
near as obvious in thaat case. You're eating in a way that the month
before caused an irregular pattern of loss. Why shouldn't loss continue
with a similar degree of irregularity?

On 1/10/2012 2:29 PM, Doug Freyburger wrote:
> Steve Pope wrote:
>> Doug > wrote:
>>
>>> With any diet no matter what type you have to do it forever or gain it
>>> all back.

> The set-point theory is about stalls during the loss phase. It says
> that if you spent years at a certain weight before resuming long term
> gain towards your highest, then you should expect a stall when you hit
> that set-point weight as you lose. The cause and effect is no where
> near as obvious in thaat case. You're eating in a way that the month
> before caused an irregular pattern of loss. Why shouldn't loss continue
> with a similar degree of irregularity?

Diets being the talked about subject on tv in January, I saw a
nutritionist say something that made sense on this plateau effect.

When you are bigger, it takes more calories to maintain your weight.
A larger person can consume more calories than a much smaller person
and not gain weight.

So when you diet, you reach a point where you need even fewer
calories to lose weight because you are smaller. The amount that
worked last month, you need to reduce in order to continue to lose weight.

In other words, your diet calories and your maintenance calories
reach a point where they match. Now to lose, you need to cut back even
more (or burn more, whichever).

nancy

Doug Freyburger > wrote:

>Steve Pope wrote:
>> Doug Freyburger > wrote:
>>
>>>With any diet no matter what type you have to do it forever or gain it
>>>all back.
>>
>> About a week or two ago, there was a NYT article (Tara Parker Pope)
>> that went into some detail about this effect. If you've been
>> at a higher weight for a certain minimum time (on the order of 3
>> or 4 months), then reduce to a lower weight, the maintenance diet
>> regime must last forever to avoid going back up in weight.
>> Apparently this notion has now crossed over from being folklore to
>> being scientifically established.
>
>That's the set-point theory. People have observed stalls at such levels
>for as far back as I've read about dieting. Not the same thing as my
>simpler cause and effect point.

I recommend you read the piece I mention above, the science of it
has much advanced since the set-point days.

Steve

On Jan 10, 11:31*am, Doug Freyburger > wrote:
>
> Out on the street even though anyone can glance at the mall, close
> their eyes and recall the crowd at the mall 40 years ago before the low
> fat crze started, and conclude that low fat is a massive fail in the
> general population. *But no the low fat nonsense continues unabated.
> Healthy automatically equates with low fat. *It's nonsense for most of
> the population.

Got home from work and sauteed myself a little piece of lamb shoulder
steak in EVOO, garlic, black pepper and dried oregano.
Diet food.

--Bryan

On Tue, 10 Jan 2012 13:30:31 -0800 (PST), Bryan
> wrote:

>
> Got home from work and sauteed myself a little piece of lamb shoulder
> steak in EVOO, garlic, black pepper and dried oregano.
> Diet food.
>
Sounds good to me!
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Bryan wrote:
>
> Got home from work and sauteed myself a little piece of lamb shoulder
> steak in EVOO, garlic, black pepper and dried oregano.
> Diet food.

Veggie?

Marion's Uber-sprouts

Cut brussels sprouts the long way and remove excess leaves
In a sautee pan heat oil
Dice and sautee a couple cloves of garlic and a couple slices of ginger
When sweated add the brussels sprouts and sautee part of the way
Reduce heat and let cook until the heat penatrates the rest of the way
Serve hot

Works well with ginger and/or bacon and/or onion and/or ham

On Jan 10, 4:51*pm, Doug Freyburger > wrote:
> Bryan wrote:
>
> > Got home from work and sauteed myself a little piece of lamb shoulder
> > steak in EVOO, garlic, black pepper and dried oregano.
> > Diet food.
>
> Veggie?
>
> Marion's Uber-sprouts
>
> Cut brussels sprouts the long way and remove excess leaves
> In a sautee pan heat oil
> Dice and sautee a couple cloves of garlic and a couple slices of ginger
> When sweated add the brussels sprouts and sautee part of the way
> Reduce heat and let cook until the heat penatrates the rest of the way
> Serve hot
>
> Works well with ginger and/or bacon and/or onion and/or ham

Brussels sprouts are disgusting, no matter how you prepare them. I'm
almost certain Bryan agrees.

John Kuthe...

On 10/01/2012 4:30 PM, Bryan wrote:
> On Jan 10, 11:31 am, Doug > wrote:
>>
>> Out on the street even though anyone can glance at the mall, close
>> their eyes and recall the crowd at the mall 40 years ago before the low
>> fat crze started, and conclude that low fat is a massive fail in the
>> general population. But no the low fat nonsense continues unabated.
>> Healthy automatically equates with low fat. It's nonsense for most of
>> the population.
>
> Got home from work and sauteed myself a little piece of lamb shoulder
> steak in EVOO, garlic, black pepper and dried oregano.
> Diet food.
>
>


Sounds good but..... diet food??? It would be more diet food if you had
picked a leaner piece of lamb. There is usually a lot of fat on shoulder
chops, though lamb tends to have the fat in layers rather than
throughout the flesh. Olive oil is supposed to be a healthier oil than
most, but you might skip the oil. It isn't usually needed with chops.

On Jan 10, 5:17*pm, Dave Smith > wrote:
....
>
> Sounds good but..... diet food??? It would be more diet food if you had
> picked a leaner piece of lamb. There is usually a lot of fat on shoulder
> chops, though lamb tends to have the fat in layers rather than
> throughout the flesh. Olive oil is supposed to be a healthier oil than
> most, but you might skip the oil. It isn't usually needed with chops.

Bryan's idea of diet food is lots of fat and protein, and ZERO carbs.
He is "low carbing" as he puts it. Ketones rule!

I call it OCD, as I think anyone in the psychiatric medical
professions would call it.

John Kuthe...

Dave Smith wrote:
> Bryan wrote:
>
>> Got home from work and sauteed myself a little piece of lamb shoulder
>> steak in EVOO, garlic, black pepper and dried oregano.
>> Diet food.
>
> Sounds good but..... diet food???

Absolutely diet food.

> It would be more diet food if you had
> picked a leaner piece of lamb. There is usually a lot of fat on shoulder
> chops, though lamb tends to have the fat in layers rather than
> throughout the flesh.

Low fat is not the one and only way to lose weight in a healthy way.
Absolutely false. Always was absolutely false no matter what the press
keeps on saying. And saying. And saying.

Bryan wrote:
>
> Today I mixed about 2T of heavy cream with about 1T of pecan oil, then
> poured on strong drip coffee. It really brought out the nuttiness in
> the pecan oil, and was silkier in mouthfeel that coffee with only
> cream or half& half. It didn't stay completely emulsified.
> That, and about a 3oz. piece of rare sirloin leftover from last night
> was breakfast. The scale read 178.0 this morning. That's 20 pounds
> in <11 weeks. Yay!

That's a very high percentage fat breakfast. Fine for loss probably not
for maintenance. I bet as you lose weight that will begin to seem too
rich for breakfast but now it likely seems about right. Here's the
biochemistry several levels of the "Freyburger low carb hypothesis" -

Principle one - Dietary carb directory triggers insulin release.
Insulin causes hunger and moves fat into storage. Therefore lower carb
tends to happen without hunger and it allows but does not cause fat to
flow out of storage. Translation - Low carb makes it easy to cut
calories without hunger. For many.

Principle two - Dietary protein in excess of daily cellular needs gets
converted to glucose at about 50ish percent efficiency and gets burned
as fuel that way. The body can storage very little protein except as
lean like extra muscle. Translation - Higher protein is easy and works
great for maintenance but does not help for loss.

Principle three - T3 levels matter and effect the time scales for
staying very low carb. Translation - Low is good does not imply that
lower is not better.

Principle four - Dietary fat indirectly increases glucagon levels.
Glucagon pulls fat out of storage. Translation - For the same total
calories for the day less protein and carb and more fat is better for
loss noting that more protein and less fat is better for maintenance.