Cooker's New Years Throwdown .... 1-1-2015

[Cooker]

Greeting from the household of Cooker and a wish for a very Happy New Year!!! I started a low carb type deal a few days ago and was having great success and was down a pound or two since last week!!! My weight loss was shanghaied by a New Years Eve Italian buffet and the celebration of DW's birthday!!! I 'm starting this year with today's weight and will hope for a better 2015 as far as weight reduction goes!!! Back on low carbs today!!!

2014 was a good but challenging year for most of us. We continue to support each other in our weight loss efforts and the ups and downs of life with prayer and best wishes.
My prayer for all Throwdowner's and their families is a health, happy and joyful 2015!!!!

2015 Starting Weight: 243.50

 

[skeptic49]

Low carbs did the trick for me. Over about an 18 month period i lost about 30 LBS from 237 to 207. Now I really mean low carbs: one slice of bread a week, one potato a week. I allow myself some pasta or a small mini pizza at lunch some days, but basically I eliminated probably 75 percent or more of the carbs I was eating. I made the adjustment because i needed the weight loss to keep my blood pressure down. Now, when I had my NSTMI/stroke on Dec. 9 I was about 208. I lost some weight in the hospital then gained some of it back. Last week I was 205, last night I was 202.5. I have also eliminated snacking, which I really like to do but it ads calories. Today I probably ate to much, but I didn't snack out so tomorrow it will be back on the plan.

202.5 for this week down from 205 last week.

I have two consultations with surgeons set for next week.

 

[Cooker]

Low carbs did the trick for me. Over about an 18 month period i lost about 30 LBS from 237 to 207. Now I really mean low carbs: one slice of bread a week, one potato a week. I allow myself some pasta or a small mini pizza at lunch some days, but basically I eliminated probably 75 percent or more of the carbs I was eating. I made the adjustment because i needed the weight loss to keep my blood pressure down. Now, when I had my NSTMI/stroke on Dec. 9 I was about 208. I lost some weight in the hospital then gained some of it back. Last week I was 205, last night I was 202.5. I have also eliminated snacking, which I really like to do but it ads calories. Today I probably ate to much, but I didn't snack out so tomorrow it will be back on the plan.

202.5 for this week down from 205 last week.

I have two consultations with surgeons set for next week.

Jim I lost a bunch on low carb before I had heart surgery. I also ate fruits but kept them to a minimum.

Keep me posted on the doctors report!!

 

[Paleowoman]

I eat very low carb, not because I need to lose weight but because I have diabetes - I'm actually too thin, BMI 17.5 at the mo due to the fact that I lost about 4 kilos (8 pounds) after heart surgery and it is very difficult to put on weight when you eat very low carb. I've only managed to regain just over two of those kilos and that's with eating tons of low carb foods: meat, fish, dairy,nuts eggs, green veggies and lots of additional fats like butter and coconut oil.This guy, Mark Sissons, has some terrific books on low carb, both about eating that way plus lovely cookery books: http://www.marksdailyapple.com

So what I'm trying to say to you guys is that on very low carb you can eat really, really well and never be hungry and lose weight !

 

[dornole]

My version of "low-carb" would be laughable to a devotee but I lost 35 lbs on it and have kept it off - when I am on track, I limit carbs to 130 g per day which generally allows for 1-2 fruits, lots of vegetables including carrots and beets etc, one serving of whole grains or potatoes, and a nice little tablespoon of ice cream mixed with my berries, or a cubic inch of dessert, every single day . . . very doable (I do exercise also). I'm guessing I easily used to ingest 200-400 g of carbs every single day so for me 130g is low-carb. : ) It seems to be a level I can live with without triggering a carb feeding frenzy.

 

[Cooker]

DW is doing better on low carb than I am!!! I'm doing my part by polishing off the remaining Christmas sweets!!!!

 

[Cooker]

I eat very low carb, not because I need to lose weight but because I have diabetes - I'm actually too thin, BMI 17.5 at the mo due to the fact that I lost about 4 kilos (8 pounds) after heart surgery and it is very difficult to put on weight when you eat very low carb. I've only managed to regain just over two of those kilos and that's with eating tons of low carb foods: meat, fish, dairy,nuts eggs, green veggies and lots of additional fats like butter and coconut oil.This guy, Mark Sissons, has some terrific books on low carb, both about eating that way plus lovely cookery books: http://www.marksdailyapple.com

So what I'm trying to say to you guys is that on very low carb you can eat really, really well and never be hungry and lose weight !

Thanks for the post!!! Please stick around... it's not just about weight loss it's also about building friendships!!!

 

[Paleowoman]

Thanks for the post!!! Please stick around... it's not just about weight loss it's also about building friendships!!!

Will do - don't worry ! I like to read all the posts on the forum as we're all in this together !

 

[Paleowoman]

Thought I would post a piccie of what we had for supper tonight - low carb spaghetti bolognese. The 'spaghetti' is actually courgettes (zucchini) which I sliced with a cheap Julienne cutter and then briefly sautéed for about four mins in a bit of coconut oil. The bolognese I made with a bit of onion, red pepper, some tinned organic tomatoes (the highest carb in this dish), herbs and lots of organic mince beef steak:

It was really yum and has now become part of the family meals. Son has wheat sphageti but hubby and I have the zucchini sphagetti which is much nicer and gives us more veggies on our plates !

 

[Cooker]

Thought I would post a piccie of what we had for supper tonight - low carb spaghetti bolognese. The 'spaghetti' is actually courgettes (zucchini) which I sliced with a cheap Julienne cutter and then briefly sautéed for about four mins in a bit of coconut oil. The bolognese I made with a bit of onion, red pepper, some tinned organic tomatoes (the highest carb in this dish), herbs and lots of organic mince beef steak:

It was really yum and has now become part of the family meals. Son has wheat sphageti but hubby and I have the zucchini sphagetti which is much nicer and gives us more veggies on our plates !

Anne, that looks great and a great idea!! We have used spaghetti squash but never zuke. We will give it a try!! We love all squash so I'm sure it will be a hit!!