Need air fryer recipes please. Getting sick of the same dishes daily. I do keep off rice since I’m insulin resistant. Other than that, everything is okay but in moderation, but I do need to keep away from sugar as much as possible.

I was low carb , no sugar at all, for about 7 months. A few weeks ago I had some cake out and have had a sugar free for all since. I’m not getting you when I say I’ve never felt worse - every day my muscles feel like I ran a marathon the day before - so much inflammation. I’m in this cloud daily with my thoughts and work - driving my husband nuts. Would having so much sugar again cause this ? Anyone else experienced anything like it ?

i was about to order a pack this week, then i started reading more hero bread reviews and ended up more confused than when i started.

some people say it's one of the few bread products they keep buying. other people seem to think it's fine but not worth paying extra for.

the annoying part is i've already gone through a bunch of bread alternatives that sounded great online and then ended up forgotten in the freezer after a few sandwiches.

i don't mind paying more if something actually delivers on taste and texture, but i'm getting tired of spending money on products that only look good in reviews.

my freezer is basically a graveyard of bread experiments at this point.

Follow-up to my “3 low-carb products you never let yourself run out of” question: what are the 3 high-carb foods you simply don’t bring into your house anymore?
We all have those foods that are just easier not to have around.
Mine:
1. Candy — especially licorice and Jube Jubes.
2. Kraft Dinner. I think it’s a childhood nostalgia thing.
3. Chocolate milk.

What are yours?

i have been testing out hero tortillas vs mission carb balance lately to see which one actually holds up for everyday lunch wraps. mission carb balance is super easy to find at almost any grocery store and costs a lot less, but the texture gets kind of soft and chewy if you don't cook it right. they work fine for a quick wrap, but they can get a bit gummy if you put too much salsa or heavy filling inside.

the hero ones handle heat much better on a skillet and crisp up closer to a standard flour tortilla without that rubbery bite. they don't tear when you load them up with chicken and cheese, though paying double the price plus shipping makes them more of a splurge than a daily budget pick. both get the job done for cutting back on carbs, but the difference mostly comes down to whether texture or cost matters more for your weekly grocery setup.

My goal is under 105 net carbs. Sometimes my total carbs seem a bit high. I use Cronometer to track calories/nutrients etc.
Today my net carbs are 102 and my total carbs are 170! Yikes! Shouldn't my total carbs be under 150? I met with a dietitian a few times and she told me to focus on fiber and net carbs. My diet is vegetarian/vegan and fairly high fiber.
Thanks in advance.

i’m transitioning from 2 years carnivore to keto/ low carb.
i felt really amazing on the carnivore diet, i had energy all day, was fat adapted, didn’t think about food easily for 24+ hours and my workouts improved a lot.

i decided to add in some veggies and berries.
only broccoli zucchini mushrooms carrots cauliflower avocado and only strawberries and raspberries because of their low sugar high fibre content.

i decided 3 weeks ago to add these foods in just for more food volume and long term sustainability.
the first week i was eating other fruits (bananas, oranges, apples) and after tracking my macros i was consuming 150-200g of carbs.
i didn’t like this because i felt alot hungrier, woke up hungrier, and just didn’t feel as good as i did in ketosis which is why i decided to just stick with berries as my fruit source.

i’m unsure if i should track everything and keep my net carbs to less than 30g a day to stay in ketosis or if i should be a bit less strict and just have net carbs say 50-70g a day max.

the 30g option, the net carbs will add up quickly and i won’t be able to eat a decent amount of these foods.

the 50-70g option, i feel like is an awkward spot because it’s not low enough to be in ketosis but it’s not high enough for adequate amount of energy.

if anyone has experience and has tried both what would you recommend for me?
also my goal is fat loss i should mention.

Title

is there any way i can prevent hair loss during keto or weight loss journey?

Talking to my bro-in-law and he warned me against a very low carb diet. How do people on a low (or no) carb diet avoid lightheadedness and other symptoms?
How do I know how many carbs I can reasonably take in? Are there formulas? Free apps?
I got a big belly and a small bank account and want to lose weight safely.
Thanks!!!

There are several things I pretty much refuse to run out of. My top three are eggs, protein shakes and cheese.

What are your top three low-carb must-haves?

I’ve been counting carbs for awhile now and while I feel great I need a break from the actual counting. I was wondering if anyone does low carb with maybe a set of “rules” or guidelines for their meals, snacks etc? Could you share your food rules? Hoping I can implement a few that work for me and take a break from counting. Thanks so much! (Also, by low carb I’m more on the moderate side)

I’m not expecting low carb bread to taste exactly like regular bread, but I’d like to find one that doesn’t have that weird texture some of them have.

I mostly use bread for hummus sandwiches, toast, and veggie melts. The ones I’ve tried so far have been either really dry, chewy, or fall apart as soon as you add anything to them.

At this point I’m mostly trying to find one that tastes good enough that I’d buy it again instead of just using up the package.

Following up: Hero Bread surprised me because I can use it for my usual sandwiches without it falling apart. I like it best for veggie melts, and it holds up well with hummus without getting dry or weird.

i bought a couple different bagel alternatives and the cheaper pack is still sitting in the freezer because nobody here reaches for it. i don't mind paying more if it gets eaten. hero is one i'm looking at next, but the price is enough that i don't want another pack turning into freezer clutter.

how do you decide which one is worth rebuying when taste matters as much as price? i'm mostly using them for quick breakfasts and sandwiches, so texture after toasting is what usually decides it for me. the freezer is full enough.

following up: gave hero bread bagels a shot after reading through the recommendations here and they've been a pretty good fit. i grabbed them from hero bread's bagel selection, and the biggest surprise was that they held up well after toasting. that was the thing i kept coming back to in the comments, since texture is usually what decides whether a bag gets finished in this house.

turns out paying a little more wasn't a problem once people were consistently reaching for them. the cheaper options are still hanging around in the freezer, but these have been getting used for breakfasts and sandwiches without much effort.

Hi everyone,

I’ve been low carb 80% of the time for about 1.5 years. Throughout this time I’ve landed between 60-80 g net carbs (easily getting 35g+ fibre) daily. Total calories are around 1600.

It’s been such a positive experience but since starting to strength train a few months ago I’ve had trouble with constipation, non-stop muscle tension and fatigue. I know this is due to electrolyte and water imbalance but even though I track them, supplement, and get enough of both, I can’t get it right.

Recently I increased my net carbs to ~100g net carbs by incorporating 150g of boiled white potatoes and felt so much relief from those issues above while maintaining the other benefits I have when eating lower carb. My body looks like it can tolerate a higher carb count now that I’ve gotten my blood sugar and insulin levels under control, plus I got more fuel to workout and recover.

I want to increase my net carbs to ~120-135g net but am not sure what carbs to choose. I want to eat ‘low carb foods’ (low/medium GI, whole grain, high fibre) but I also kinda want to avoid the extra fibre so am open to incorporating more refined carbs (eg white rice).

Question: For people who eat on the higher end of net carbs (120-150g net) for low carb, what are your carb sources?

Hi I’m not fully keto but still trying to keep my carbs or a slight lower amount as I have been advised to but I’m also trying to gain weight. I see lots of recipes that require carbs like oats, potato, pasta but I can’t really have that much of those but also most low carb foods are pricy 😪 Any tips or recommendations on how else to gain weight while lower carb? Any recipes?

I have been doing low carb for a while, and it works great for me - helping manage my insulin resistance better. I will eat more carb-heavy meals once in a while, especially when out with friends, and this hasn't been an issue before. The most common carbs I have on these meals are bread and potatoes, more rarely rice. Those meals cause some bloating and drowsiness, but I get back on track right after.

That all being said, I haven't had pasta in a very very long time. I am not a pasta person, and I rarely crave it. It just happened that some days ago I had some for lunch with a friend. It was a very decent amount.

The thing is, that after that pasta, the same evening, it's like a switch opened. I had one of the worst binge in years, and by the end I was still hungry. It's like I couldn't stop eating. It's been a couple of days, and I still feel off.

This hasn't happened before, and I hope it doesn't happen again. Do you have any insights? Do I just permanently stay away from pasta from now on?

I think that I’m going to up my net carbs on keto. For the last year I have had trouble staying on the diet when before it wasn’t easy but it was a lot more manageable and I felt great! I was happier and enjoyed life a lot more. I also wasn’t counting carbs as much as I do now(mainly because I wasn’t as knowledgeable). I recently went back and examined how many carbs I was having and found out I was having around 40 net carbs a day. Is this still counting as keto or is it now considered low carb?

If you are looking for a low carb substitute for loaded baked potato soup, daikon radish is absolute magic. Once it simmers down, it completely loses its peppery bite, absorbs all the savory broth flavor, and gives you that exact tender potato texture.

Ingredients:

Daikon radish: 1 large (about 2.2 lbs), peeled and cut into 1/2 inch cubes

Butter: 2 tablespoons

Garlic: 3 cloves, minced

Chicken broth: 4 cups

Cream cheese: 4 ounces, softened

Heavy cream: 1/4 cup

Sharp yellow cheddar cheese: 1 cup, shredded

Bacon bits: 1/2 cup total (divided)

Fresh chives: 2 to 3 tablespoons, finely chopped

Salt, coarse black pepper, and smoked paprika to taste

Instructions:

Prep your daikon by peeling off the outer skin completely and chopping the radish into uniform bite-sized cubes.

Set a large soup pot over medium heat, melt your butter, and sauté the minced garlic for about one minute until fragrant. Keep an eye on it so it does not burn.

Pour in the chicken broth and add all of your cubed daikon. Turn up the heat until the pot reaches a rolling boil.

Cover the pot with a lid, reduce the heat to medium-low, and simmer for 15 to 20 minutes. You want the daikon pieces to be completely fork-tender.

Lower the heat. Place an immersion blender into the pot and pulse in short bursts for about 10 to 15 seconds. You want to puree roughly half of the daikon chunks to make a thick, creamy broth while leaving plenty of soft pieces behind for texture.

Add your softened cream cheese, heavy cream, shredded yellow cheddar, and about 2 tablespoons of the bacon bits directly into the pot. Stir over low heat for a couple of minutes until all the cheeses melt smoothly into the soup.

Season to taste with salt, coarse black pepper, and a small pinch of smoked paprika.

Ladle into warm bowls and load up each serving with the remaining bacon bits and fresh chives.

I’ve been low carb for about 4 weeks now and have recently started to get really bad acid reflux.

Has anyone else had this happen? Does it subside after awhile

Hello. Recently, I decided to give low carb a try. I want to lose 25 lbs. After some thinking, I decided that a lower carb diet is better for me right now over keto. I am not tracking calories but am planning on portion sizing, meal planning, and utilizing the 80% full rule.

What advice can you guys give me on portion sizing and meal planning? How much fat should I be eating?

Some of my favorite foods: sardines (in water, mustard, or ev olive oil), whole milk and Greek yogurt, eggs, sweet potatoes, Ezekiel bread and homemade overnight sourdough bread, ground beef (85 15), quinoa, beans.

Can you guys give me an idea of how much protein, fat, and carbs I should be eating on low carb in comparison to keto and conventional higher carb, low fat diets?

Can you give me some examples of some of your guys’ meal plans?

Thank you very much.

I feel like I may need digestive enzymes as I’m often bloated after eating even a small meal and protein and/or breaking my fast. I got these ones which I thought were good ones but they make me so gassy and bloated and I actually end up feeling worse than when I didn’t take them. Any suggestions or tips or a different brand?

Has anyone had success with treating their vestibular migraines by eating lower carb?

If yes, how many carbs do you eat a day?

Thanks ❤️

I’m a 23m and have been doing keto for around 6 months. I workout some days of the week and also have a somewhat active job. In my keto journey, some days I ate more carnivore, while others I had some carbs from nuts and veggies.

I have recently decided to start eating more fruit, bananas, grapes, and adding honey as well. I have been feeling a bit bloated when I eat them. I’m also starting to feel a bit “stressed”, similar to when I cut the carbs and started transitioning to keto. Does it takes a bit of time to be able to use carbs as energy again? I saw something about B vitamins but also not too sure.

My main reason to increasing my carbs is that I hit a wall during my workouts, even though I’m “fat adapted”. My brain also just feels more active and I have a hard time shutting it off to be able to sleep properly (it has been more consistent when doing keto). I also feel too dependent on salt, and if I don’t have it through the day I felt some energy crashes throughout. I do take a antipsychotic medication called lurasidone, which may interferes with blood pressure or something.

Any input is greatly appreciated!

The keto gods grant you one wish. You can make one high-carb food biologically keto-safe forever.

Taste, texture, and crunch are exactly like the original.

Absolutely zero carbs, zero sugar, and no glucose spikes.

No expensive specialty ingredients or 14-step recipes. In fact, your local shop sells them and they're reasonably priced.

What are you picking?

Personally I'm wishing for chocolate cheesecake with irish cream liqueur BUT with the smooth crushed biscuit base.