Fat fast question
 

So I was reading a Facebook post and someone broached the idea of starting this woe off by doing a 3-5 fat fasting, or using fat bombs.

I haven’t done a fat fast, but have had to restart this woe a few hundred times. Would this make the first week a little easier ?

I’d love to get everyone’s thoughts on this……

TIA

My experience with fat fasting is that all fats are not created equal and how the individual body reacts is also different. Only you will be able to tell what works for you.

Eating mostly fat, but keeping the calories low means that you don't get to eat much. Also, they say you need to already be keto adapted.

Two fats work best for me: Chicken skin chips and macadamia nuts.

Good luck and I hope some others also share their fat fast experiences with you.

Thank you for your input.

I have never heard of chicken skin chips, care to share your recipe? Thank you!

Deb, I just call them that. Made it up. It's just raw chix skins that I lay out on a foiled baking sheet, salt and cook until crisp. If I get a large tray of bone in, skin on chix thighs, they do triple work for me. Give me the skin for my "chips" the meat for meals and bones to make broth. In addition, if I do it just right, the rendered chix fat is great to pour off and use later for cooking.

BTW, bone broth is great to have around as it contains the gelatin extracted by cooking the bones and is great to drink if you're fasting.

Also, if I make a large batch of chix skin chips, I store them in plastic bags in the freezer, just for safety. Don't want to have them go rancid.

Fat fasting did not work for me, I regained it all. And as Glenda said, you should really be fat-adapted already to do one successfully (keeping the calories under 1,000 while eating all fat).

To start/re-start, my suggestion is "just do it". Get your carbs to below 20 g., count and measure to be sure that habits learned from previous tries do not interfer with "the plan". "General Low Carb" does not work to get you into ketosis. Going "on and off" general low carb diets for 17 years has not worked for you. There is no magic to LC. As Lisa here writes: "Dieting is hard--don't let anybody try and tell you it's not. Being fat is hard. Pick your hard. " More starting tips from members here: http://forum.lowcarber.org/showthread.php?t=405273

#1 is Pick a plan. I suggest a strict LC plan with a simple food list to follow. https://www.dietdoctor.com/se/wp-co...starch_diet.pdf
Measure out only 2T cream, only 4 oz of cheese (that is a small amount, smaller than you think, even better none for the first two weeks), No nuts, No alcohol. Calories are Not limited, so if you do get hungry, you can eat from the allowed list of foods. (You cannot go over 1,000 on a fat fast, and being satisfied with the food is important)
Dr Naiman summarizes this type of LC plan as MEAL. https://www.dietdoctor.com/m-e-l-di...-rapid-fat-loss Simple list, and the added fats are only the minimum you need for cooking and satiety...no BPC, no fat bombs.
Go can do this! Welcome back :wave:

I have used a fat fast a couple times to get back into ketosis quickly, but do not think it would be a great way to start. It did get me back in ketosis quickly, but thinking long term, it was not worth giving up the salads to gain a day or two in ketosis. As for making the first week easier, I would think it would be harder. I agree with JEY100, pick a plan and just start. The easiest I have tried is the original Atkins 72. Two small salads per day and how ever much meat. eggs, cheese it takes to stay satisfied for the first week. Fat bombs or bulletproof coffee will help during this period but longer term, I had better success just eating more at meals without the snacking. Good luck.

One problem I could see here using the fat fast for induction is that a more dramatic decrease in insulin could make for a stronger initial loss of electrolytes. First time I did Atkins induction, I sort of over-stressed the fat and didn't do anything to make sure I got in enough salt or other electrolytes. I felt great but got heart flutters and other symptoms of electrolyte imbalance that were kind of scary. Ended up breaking the diet with a big pot of potatoes. I can eat the way I ate then now without these issues, it was just too much for me to jump right into from a higher carb diet.

Cravings come in two major varieties:
Creamy Sweet
Salty Crunchy

People who start LC eating without knowing all the pitfalls, still think they need to eat less salt. Lots of SALT is my motto.

I'm curious about the differences between a water fast and a fat fast. With near zero protein and carbs does insulin stay just as low as it does on a water fast? Even a 24 hour IF results in a significant increase in GH to preserve lean mass. Does the same thing happen on a fat fast? Not that I'm thinking of doing a fat fast, but I've been curious about the differences and to date I'd never stumbled across the answers to these questions.

Insulin will go a little higher on a fat fast if it's 10 percent non-fat like the original Keckwick/Pawan study.

http://high-fat-nutrition.blogspot....d-dr-davis.html



Heavy cream is around 94 percent calories from fat. Pretty close to 90, but then looked at another way, 10 percent non-fat calories is almost twice as many anti-ketogenic calories, so probably insulin would be a little higher.

Chicken skin is mainly monounsaturated, in the form of oleic acid. Oleic acid, also found in olive oil, is known for beneficial effects on cholesterol.