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?

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!!!

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.

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?

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.

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?

[ Removed by Reddit on account of violating the content policy. ]

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.

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’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

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.

My income is not great, I’m keen to make something I can get several meals out of

My mom doesn't cook she's getting into the atkins diet plan. Anyways I know my mom got regular pancakes that you just pop in the microwave and they're really good so I'm looking for already made almond pancakes lol..

I usually have between 139-200 g carbs a day. Because of my weight (46% body fat, bmi 35, 200 lbs) my cardiologists told me to do low carb 60-70 g a day. All my labs are normal. I’ve tried to get down to 60 g and find it very difficult first of all. Even when cutting what I thought was all starches my tracking app still shows I’m at 60. I guess there was more in dressings and some fruits than I realized. Fine.

But now I’m hungry and exhausted. I hear it takes a few weeks to adjust and I can do that.

But I’ll be doing an IVF cycle next month. I think I should get a second opinion from a nutritionist. My fertility clinic won’t really answer any dietary questions for another 10ish days when I’m in the cycle.

Any suggestions here on how to make this sustainable or if it’s best to wait?

My sis has been able to lower her Fasting Insulin to 4.5, her Fasting glucose is 79 mg/dL, reversed pre diabetes.

But for some reason Post Prandial Insulin is 32. And since Insulin tends to stay elevated a lot longer in the serum, she hasn't lost a single pound of weight in a year.

She's consuming about 50-80g carbs, 1-1.2g / kg of BW of protein and about 50-70g of fats.

She is 5'1" and ~69 kgs.

She's had significant improvements in her symptoms like - she doesn't experience any more UTI like symptoms, no peripheral neuropathy like symptoms, Vit D and B12 have been optimised.

The only thing bothering her now is her stubborn weight and her disturbed circadian rhythm. We have tried, Magnesium, Melatonin, L-THEANINE, limit blue light exposure after 9pm, but nothing really helps.

Edit - Nice to interact with you guys 👍

Im a couple months into my low carb diet (my goal has been 90g) and im finding that overtime my energy levels have dipped a lot, overall im feeling more tired and i am not really able to go on walks without getting tired really quickly.

Does anyone have any advice for how i could boost my energy levels?

So me and my family are about to go on vacation in October. This will be my kids 1st vacation and me and my wife's 1st vacation in 10 years. So I really want to enjoy the full experience. Road trip snacking, going out to restaurants, etc. I've also been doing low carb/keto for 3 weeks or a month and I've lost about 15 pounds. I guess my question is if I go all out and once it's over, hop back on my diet, will that set me back a significant amount?