Quote:
Originally Posted by Calianna
... every time I try to lower fat with the same or even higher protein, I'm hungry again in no time.
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Likewise, and I was high fat since Atkins, essentially. I try to dial it back, and a few days later I put half a brick of cream cheese in my two egg omelette. To catch up. So I make sure I get enough to satisfy.
Chuck is my favorite cut, and I eat it with avocado oil or Greek yogurt dressing. Lately, pork in a coconut wrap and shredded cheddar is a favorite. I do put coconut oil in my decaf coffee, with heavy cream. (Which I share with the tortie cat.) It's a form of MCT oil, energy which goes directly into the bloodstream. Which is why coconut works, and butter does not. At least, for me. Though cream does not bother me. Doesn't the fat change?
All to explain I don't have a problem with fat, but with carbs. I wonder if I'm one of those for whom carnivore works so well because my genetics are suited to it. 2/3rds of my genes are from mountaintops, and most of the other third is North Atlantic. Not places known for long growing seasons.
While the people in Brazil (where I attended a wedding) danced the night away on 80% carbs. I now have a geographic theory about what we should eat
But when we consider how much the local flora and fauna would dictate what we eat, until the last couple of hundred years which is an eye blink in body time, it only makes sense that the different blends of regional enzymes would get inherited far away, where people eat differently.
At least the four food groups let me pick and choose, and as a child I always liked to eat the way I eat now. I was forced to eat vegetables (like everyone else) but I preferred them in cheese sauce. And of course grains, which I no longer like. I love a local Italian crustless cheesecake.
As my low carb journey progressed, my tastes did change. I grew to find grains a taste-smothering barrier to good eating.