chris

Customary short Sunday update. We’re having family over for tacos tonight, I’ll be drinking Keto Chow ?

Not to name drop or anything =) but I just got a call from Dave Feldman who had questions about mixing up the Savory Chicken Soup Keto Chow – For any that have the same question, you go here: https://old.ketochow.xyz/keto-chow-preparation/ and then click on the orange button for the Chicken Soup instructions. Dave can call me any time he wants, though I may not answer if it’s 1 am and I’m sleeping.

Today is day 25. I’m 1/4 of the way done with my 100 days of Keto Chow only challenge and 59% of the way done with the 42 day weight loss focused segment. According to my bathroom scale, I’m currently 16.7 lbs down from January 2 following a bit of a stall last weekend. Weight loss is not linear and speeds up and slows down a lot. If I were to extrapolate out my 16.7lb loss to the remainder of the 100 days, that would be almost 70lbs and there’s no freaking way I’m going to lose that much so I’m not going to get worked up about it and set myself up for disappointment when my unrealistic goals aren’t met =)

Anyhow, I’m drinking Strawberry Keto Chow (regular) this morning and I think I have Banana and maybe some Chocolate Mint for the remainder of the day. As soon as I get done with today’s post I’m going to get a package of pork ribs going for dinner tonight. I’d do them in the smoker but:

1. It’s covered in 2 feet of snow right now
2. I have a bunch of stuff I need to do today and I want to just put them in the oven, wrapped in foil, and get on with my day
3. I don’t want to be missing out on smoked ribs – yes I’m that selfish =P

I keep forgetting to report on my weight loss. As of today (day 24) I’m down 15.8 lbs from my starting weight. There are only 4 days left in the DietBet challenge!

I blew a 233 ppm breath acetone on the LEVL this morning, my blood Ketones were 2.1 mmol/dL – so I’m still doing well on all that. Dinner was leftovers so that wasn’t an issue =) I do think that I might have used some heavy cream that was borderline and the bottles of Keto Chow I mixed up with it are getting a bit iffy. They are still OK to drink for today but I might have to toss out 5 or 6, which sucks =( So goes life. Sometimes people will contact us because their Keto Chow tasted wrong, most of the time it’s due to heavy cream that went bad on them. Easiest fix is to simply taste the heavy cream by its self and see if anything is wrong. I guess it’s good for people to know that I’m not immune to having it happen to me too. I think that carton of heavy cream went bad quickly because it was the one that was used at the most recent Keto Meat-Up for making diet root beer+heavy cream Italian sodas. The time without refrigeration shortened its time.

Here at the Keto Chow office, we’re getting all official and stuff. Yesterday we put up a KanBan board so that we could manage what we’re working on and the backlog of stuff to do. This morning we’ll hold our first “Stand-up.” Late last night I enrolled in the “Keto Chow LLC 401(k)” plan. In about a week, the group health insurance plan begins, I’ll finally be off COBRA – took almost exactly a year.

The 100 days of Keto Chow are still going really well. I ended up drinking breakfast and lunch between 1 and 3 with dinner at 7 last night. The probiotic is still doing an amazing job. I think I have the “Garden of Life” one that I got from Costco. It says to refrigerate after opening and despite being like 2 years past the “best by” date, it’s still working great.

For any that are curious, I finally got the floor of our closet completely cleared and I vacuumed last night.

There was a discussion on Reddit recently about high-oleic sunflower oil. Normal sunflower oil is very high in poly-unstable fats that rapidly oxidize and cause problems, similar to soybean oil that the AHA loves so much because of how much they get paid by the soybean industry. High oleic sunflower oil comes from modified sunflowers that make more mono-unstable fats, similar to what you get from fruit oils like avocado and olive, that’s a good thing. The bad thing about high oleic sunflower oil is that it is much lower in saturated/stable fats compared to avocado or olive. Based on my own experiments, I try to get as much saturated/stable fat as I possibly can; with the rest mostly as mono-unstable, and as little poly-unstable as I can possibly get – with most of that as Omega 3s. The cool thing about all of this is there are actual math and science that you can use to determine how healthy a fat is for you. Dr. Michael Eades had a fantastic presentation at Low Carb Breckenridge last year that explains it all.

Most of today so far was spent picking up 1400 more of the “Super Secret In-Development Test Product” – we also visited the production facility where our electrolyte supplements are packaged. That took up most of the morning and now it’s a sprint to see if I can get everything done I needed to get done today in the few hours I have left!

Still going well on my 100 days of Keto Chow. Most days it’s not even an issue, even cooking food for the family that I’m not going to eat – yesterday I arrived home from work and launched immediately into clearing the driveway approach which had quite a lot of heavy and wet snow/slush that would be frozen solid in a few hours. When I finished up, I came inside to discover dinner was ready: low carb meatballs covered in Rao’s marinara sauce and cheese. Smelled absolutely amazing. I drank a Root Beer Float Keto Chow =)

Let’s talk about protein and your body’s glucose/insulin response to the protein. Years ago, I was misinformed about protein consumption and thought that if you overconsumed protein on a keto diet, your body would convert the excess into glucose. I also thought that any time you ate protein it would cause an insulin response. Last year we went to the Low Carb Breckenridge conference and sat in the presentation by Dr. Benjamin Bikman. You should give it a watch:

I’m not going to summarize it because he does that himself. Cool, cool stuff! As for eating meat, especially red meat. Here’s an excellent article that refutes some of the misconceptions.