Keto Times - Keeping the holidays
First, my blood tests continue to be great. Most impressively, the numbers showing early stages of kidney disease have improved and are now into the normal zone, which is a big hurrah. When I started this diet I had a possible prediction of maybe needing dialysis in five years. So yay indeed for this major change. Cholesterol continues to be normal. For six months now, I have been eating primarily fat, with some protein and almost no carbs, and I am very healthy. Healthier than I have been in a long time.
My arthritis and carpal tunnel syndrome are completely gone. My most recent MRI shows my brain lesions have stabilized. I feel great.
This time of year is particularly difficult. Things that are off my diet abound -- cookies, pies, and treats of all sorts. I'd be lying if I didn't admit that it's tough. And that sometimes Mark's highest purpose is to get something inappropriate so I can steal just a taste of it. Which always reminds me of why we love certain things -- they just taste so darn amazing!
By April 2012 I will be completely off my meds. This is scary and exciting. It's my goal. It makes it all the more important that I maintain a high level of ketosis in the coming year.
Here are a few things I've learned:
1) If I keep my fat content high, I don't crave sugar. And, if I do have a sugar craving, I can assuage it with fat. A little heavy whipping cream, some high fat cheese -- anything with a really high fat content will counter my desire for sugar. I think this is really interesting.
2) Vitamin D really works. It works to help heal injured kidneys, improve liver function, prevent osteoporosis, and a million other things. And, especially for us in the northern climes, is almost impossible to get naturally (by sunlight). I take orally 5,000 IUs of D3 every day by prescription. It took that much before my D levels showed as normal. I HIGHLY recommend that you have your vitamin D levels tested, and figure out how much you need to take to get them normalized. It will vary per person, by age, by gender. This may be one of the best, least expensive, things you can do for yourself.
3) If you do one good thing for yourself in 2012, cut down your sugar intake. I had no idea how much better I'd feel without sugar, or that it is everywhere. Read labels, and choose your food wisely. You may not want to completely 100% abstain as I must, but cutting down is no doubt good. And by sugar, I mean all of it. White sugar, brown sugar, honey, molasses, cane syrup. The whole pile of sweetness.
4) I had no idea how much I'd miss oranges, or how delicious a stalk of celery would taste. I used to despise celery. Now, I love it. And oranges were so mediocre. Now, I suck on the rinds when Mark is done with them. Gosh, I miss oranges!
There are lots of foods that are low-zero carb that we don't think about. This morning, I made a savory custard for breakfast so we could have sugar free maple syrup (I'm from New England, I need maple syrup once in a while, even if it's faux). It was awesome.
Breakfast Sausage Custard
Cook six pork links (or equivalent bulk sausage), then chop up fine after browning
4 tbsps fine chopped onion, cook until translucent
4 eggs
1/2 cup heavy whipping cream (if you're not me, you can use 1 cup of half and half, or even a cup of milk, but it won't taste as good)
1/2 cup almond or coconut milk
2 shakes cayenne
dash of salt
1/4 tsp of pepper
Beat together, then add in cooked (and cooled) sausage and onion
pour into buttered 1 qt casserole dish
bake at 350 for 40 - 60 minutes depending on your oven. Like all custards, it's done when a knife comes out clean from the center.
My arthritis and carpal tunnel syndrome are completely gone. My most recent MRI shows my brain lesions have stabilized. I feel great.
This time of year is particularly difficult. Things that are off my diet abound -- cookies, pies, and treats of all sorts. I'd be lying if I didn't admit that it's tough. And that sometimes Mark's highest purpose is to get something inappropriate so I can steal just a taste of it. Which always reminds me of why we love certain things -- they just taste so darn amazing!
By April 2012 I will be completely off my meds. This is scary and exciting. It's my goal. It makes it all the more important that I maintain a high level of ketosis in the coming year.
Here are a few things I've learned:
1) If I keep my fat content high, I don't crave sugar. And, if I do have a sugar craving, I can assuage it with fat. A little heavy whipping cream, some high fat cheese -- anything with a really high fat content will counter my desire for sugar. I think this is really interesting.
2) Vitamin D really works. It works to help heal injured kidneys, improve liver function, prevent osteoporosis, and a million other things. And, especially for us in the northern climes, is almost impossible to get naturally (by sunlight). I take orally 5,000 IUs of D3 every day by prescription. It took that much before my D levels showed as normal. I HIGHLY recommend that you have your vitamin D levels tested, and figure out how much you need to take to get them normalized. It will vary per person, by age, by gender. This may be one of the best, least expensive, things you can do for yourself.
3) If you do one good thing for yourself in 2012, cut down your sugar intake. I had no idea how much better I'd feel without sugar, or that it is everywhere. Read labels, and choose your food wisely. You may not want to completely 100% abstain as I must, but cutting down is no doubt good. And by sugar, I mean all of it. White sugar, brown sugar, honey, molasses, cane syrup. The whole pile of sweetness.
4) I had no idea how much I'd miss oranges, or how delicious a stalk of celery would taste. I used to despise celery. Now, I love it. And oranges were so mediocre. Now, I suck on the rinds when Mark is done with them. Gosh, I miss oranges!
There are lots of foods that are low-zero carb that we don't think about. This morning, I made a savory custard for breakfast so we could have sugar free maple syrup (I'm from New England, I need maple syrup once in a while, even if it's faux). It was awesome.
Breakfast Sausage Custard
Cook six pork links (or equivalent bulk sausage), then chop up fine after browning
4 tbsps fine chopped onion, cook until translucent
4 eggs
1/2 cup heavy whipping cream (if you're not me, you can use 1 cup of half and half, or even a cup of milk, but it won't taste as good)
1/2 cup almond or coconut milk
2 shakes cayenne
dash of salt
1/4 tsp of pepper
Beat together, then add in cooked (and cooled) sausage and onion
pour into buttered 1 qt casserole dish
bake at 350 for 40 - 60 minutes depending on your oven. Like all custards, it's done when a knife comes out clean from the center.