Jornal de alessandrigeldenhuys, 11 fev 19

I'm interested as to why you say your body doesn't like fat? I'm on Keto now for 4 days and really feel like I should be eating carbs but don't want to lose the weight loss benefits so I'm going on. .. 

Hi Louise! Well, it's multifaceted for me. The two main reasons are: I never lost weight on keto and despite giving my body time, my fasting cholesterol kept climbing and climbing. Give keto a fair chance - a month or two - before you decide if it works for you or not. One of my closest friends had stunning results on keto, but the harder I tried the more my weight said "Nope!" despite exercising 5 to 6 days a week. Everytime in the past that I've been at a healthy weight I've been on a higher carb diet 🤔 So I think it's just time for me to accept that as much as I wish keto worked for me (because I believe in the health benefits 110%!), it just doesn't 😔 

Oh, also... Those carb cravings do die down! Just push through the keto flu and be gentle with yourself ❤️❤️ 

Hey Nats! Unfortunately there's no one size fits all. Hubby thrives without carbs, and a friend of mine & her hubby do as well! But it comes down to each person's genetic makeup - some people are made to metabolise fat, others aren't. It's similar to how some folks can handle lactose and others can't (and there are strong links to genetic heritage for this). So... *shrugs* people like you and I may thrive on a higher-carb diet, but there are definitely folks who are on the opposite end of the spectrum and do 100% better with less (or zero) carbs  

Feeling way better today and can definitely move forward with this low carb(not NO carb) eating. I feel so good and I'm eating like half the usual calories. I guess we are all different and we need to find what works for us. Thx for the advice Alessandri 😉 

And @ Nats . . 11kgs??? this year? What kinda diet are you following??  

Hi Louise! I'm so excited that you're feeling better and adjusting to low carb 😀 That is such wonderful news! I'm a little envious if I must be honest 😉 Can't wait to see where keto is going to take you! Xx 

I'd also love access to Nats eating plan! Perhaps her method will work for me too! 11kg is unbelievably good!  

My two cents here. The big reason the Bloud Group diet was disproven, is because that nutritionist made a lot of assumptions and could not scientifically prove it. The main reason in my and many nutritionists opinion people are so different is not really genetics, but micro biome diversity aka gut bacteria. The reason families show similiar reactions here is because mom normally teach her children what to eat, mostly from what she was taught by her mother etc. Thus the same type and ratio gut flora thrives. To change and enhance our gut flora, fermented veggies(no, not the picture you have in your head) and drinks have to be consumed over an extended period of time. And the bacteria that might have overgrown your gut be starved. What scientists háve proven is that cancer and many other deseases thrive in an environment with lots of carbs (specifically starches/sugar). As soon as those are removed, the cancer cells die. For me, I feel syptoms much quicker than others because of my autoimmune. Within 24/48 hours I can feel how my body inflames when I overindulge on carbs. But certainly each person's gut flora is different. Therefore their body reacts different to the foods(and thus types of gut bacteria) they feed themselves. Because we as a society have basically made our diet starch/sugar based thát's what our bodies are reacting to. Some people can starve the bad starch fed bacteria by restricting their carb intake by a certain %. Others have to limit it much more. It takes more than a year of starving the bad and feeding the good bacteria(fermented food and drink), that our microbiome becomes more balanced. So it certainly does take time. As it took years of carb abuse to get your body in the state its in now.  

The no carb movement is due to the fact that more and more research shows that a certain percentage of the population are either carb, sensitive insulin resistant or pre-diabetic. The ONE remedy is reducing carbs. There is no one size fits all. We just arent designed that way. I know of people who eat a crap lot of carbs and they are skinny as in cant put on weight. @Lizline..awesome post!! I cant imagine life without my potent (albeit expensive) probiotic. Hoping I will be the first woman in our family to not have IBS..which can be absolute torture from what I have heard. Theres a lot to be said for healthy gut flora. 

I'm loving the discussions here :D @Lizline - thank you for your detailed comment! I definitely agree with what you're saying in terms of gut microbiome. I'm curious though - can the microbiome then also influence whether a person's cholesterol rises on a high-fat diet or not? Would be interesting to see if, over time and improving my gut microbiome, I may become more adapted to actually eating high-fat. @LowCarbFemmeFit - Which probiotic are you using? I've tried a few, but I'm not currently taking any. I'm now taking A Vogel's Molkosan pre-biotic  

@Alessandrigeldenhuys...are you on whatsapp...PM me with your number and I will send you the deets..pic etc. Don't worry I'm not a rep or get commision etc..just something I get from our local health shop and I've been very happy with it. 

@alessandrigeldenhuys I have been looking into research of the low carb and even low fat diets for a long time. There is absolute zero evidence that fat causes high cholesterol. As a matter of fact ALL of us have cholesterol. It is very necessary for our bodies to repair itself. What happens, according to what the medical research I have read is, that damage is caused to our arteries and organs due to the high volume of glucose floating around in our blood. Microscopic wise glucose paricles are like shards of glass and make small cuts in our arteries. The bodies normal function here is to try to patch this up with cholesterol. But before the process is complete we consume glucose again and thus the patches start forming clumps and break off from the main patch. Enough of these and you are diagnosed with high cholesterol. I will not persume to give you medical advice but do suggest you find yourself a doctor that have done proper research on low carb. As doctors are only given 6 months of nutritional training along the national guideline of low fat diets etc etc.This those versed in it have done some research/training on theor own. 

@LowCarbFemmeFit uet a good dry probiotic is great! But just imagine your gut is like a forrest. And for some people that "forrest" is overgrown with a certain type of tree. Because it was constantly fed with what it needs to grow. Given the other fauna very little space or chance to grow. When you consume a dry/pill form probiotic you are ingesting a "seed". For it to take hold and grow, there has to be nr1) space on "fertile ground" to land on and 2)time to grow and 3)the food it needs. So if that person is on low carb, at least the overgrown bacteria is being starved, so the seed might land on an open patch. But if not that little seed is too weak to try and fight for space and time to get to a strong "plant". It certainly is better than nothing not consuming any. But that is why I advocate so strongly to consume lìve probiotics in the form of fermented veg and drink. You are then consuming a live, strong "plant". Which has a much better chance to survive and fight for a space in your gut. Before refrigiration our forefathers used to rely on fermenting their produce and that kept them more healthy than they realised. Sadly, we have lost that knowledge since then. But its making a come back😊 

Thnx Lizline...that is very informative. What fermented food and drinks do you advise. I don't care much for the odour of sauerkraut, kefir from cows milk is no good for me...avoiding dairy products, kombucha is a mission to harvest. Any idea's? 

LowCarbFemmeFit look for Giardiniera on Youtube from Bon Appitite. Fire Cider is also nice. You can basically ferment any vegetable. After fermentation you can add a sugar substitute(I use Xylitol but ideally Erythritol - when I can afford it) and vinegar before you put it in the fridge if you like that. You can use them in anything e.g. bottled salads like curry green bean or mustard green bean salads. Fermentarion just give vegatables a deeper tastier sense with loads of live pobiotics. The most concentrated forms I know of, are indeed in saurkraut (not the canned kind) and Milk Kefir. So if you don't like that explore others. Please note that the Kefir grains eat the milk sugar (lactose) out of the milk. And that is what most people's bodies are intollerant to. But do what you are comfortable with. Do a search for fermentation groups on FB. There are lots with many recipes and ideas. It opened up a new world for me. Enjoy! 

Thnx for all the idea's Lizline. I will definitely check out all those options. My goal is optimal gut health, and feeling the difference already just by taking a probiotic has totally converted me Xx 

Those tinned sauerkraut are blech...and packed with salt. I'm sold on the idea of home made pickled vegetables. Going to make this soon. Have a great weekend! 

LowCarbFemmeFit consuming these kinds of veggies are so delicious and fun to make.😁 Also looks beautiful on your kitchen shelf while fermenting.😍 Canned saurkraut have been heated to high tempratures in order to seal the can. Thus killing most of the probiotics they contain. Bottled are healthier. You do get loads of different flavours. Maybe you'll find a flavour you like, or try making your own?😉 Kimchi as well. Just note, pickled and fermented veggies are not the same thing. Probiotic bacteria will not grow in vinegar/acid environment. Join those fermenting FB pages/google. It is quite facinating how nature takes care of us... if we let it. Have a lovely weekend.💐 

LowCarbFemmeFit consuming these kinds of veggies are so delicious and fun to make.😁 Also looks beautiful on your kitchen shelf while fermenting.😍 Canned saurkraut have been heated to high tempratures in order to seal the can. Thus killing most of the probiotics they contain. Bottled are healthier. You do get loads of different flavours. Maybe you'll find a flavour you like, or try making your own?😉 Kimchi as well. Just note, pickled and fermented veggies are not the same thing. Probiotic bacteria will not grow in vinegar/acid environment. Join those fermenting FB pages/google. It is quite facinating how nature takes care of us... if we let it. Have a lovely weekend.💐