Okay, so the scale’s not the best method for determining success or failure of a ketogenic diet, according to Dr. Stephen Phinney. He’s an “authority” so who am I to argue with his decades of research and studies and books galore, right?
I differ with him on one thing and one thing firmly: The scale is the sole reason I’m even doing a ketogenic diet program in the first place. I don’t have more energy, I don’t have better health, and I don’t care about those things anyway. I’m doing this to lower my body fat percentage and to make sure I lose weight and regain the body I had before I came to Illinois and got promptly fat and lazy.
If the diet won’t succeed in that aspect, the last thing I want to hear from “authorities” is, “Well, be glad where you are. Re-set your expectations. You should be happy with what you have.”
Bullshit, forgive my harsh language. If that’s your answer, Dr. Phinney, you’re not the “authority” you claim to be. My weight is the problem I need to resolve, not some fact I have to accept like my hair color or height. If I can’t lose weight doing a ketogenic diet, I want to know why and what will work.
Anyway, gained a pound today somehow. Kept my numbers right where they should have been, though I came in very low in fat yesterday. Still, shouldn’t have seen a spike. Carbs might’ve been higher than I’d like, but still. Mysterious.
Today I’ll be better, methinks, and I started the day off with a good, solid breakfast of four eggs, scrambled with cream and topped with cheddar and sour cream, and two slices of bacon. Very keto, and delicious. I have to admit, one thing I did like hearing from Phinney was I may have more room for protein than I’ve been allowing. People on ketogenic diets need higher protein levels than those that aren’t, so the RDA for protein has to go out the window. 1.5-2g/kg of body weight is his recommendation. (That’s going to be too high for me, but maybe – just maybe – I can control fat and get there. I dunno.)
So I cooked up the bacon today and it’s awesome, and I’ve figured out a method for getting my eggs light and fluffy when they’re cooked! As a bonus, the egg taste is sort of neutralized so they could be used as bread substitutes without much consequence in flavor, I think. I want to make BLTs with them and see.