Did you experience restriction, or the limiting, of your food consumption by your parents or caregivers during childhood? If so, please consider participating in a research study. The link below will take you to the informed consent. If you consent to participate, you will be asked a series of questions about your childhood experiences and current psychological and eating experiences. You will also be asked basic demographic questions. The aim of this study is to assess childhood experiences, including food restriction, as they relate to adult behaviors and psychological health. At the end of the study, you will be able to provide your email if you would like to be entered into a raffle for the chance to earn one of thirty $20 gift cards. This survey is estimated to take around 15 minutes. I wanted to add that I have not received a response from the moderators about whether it is okay to post this (I have messaged a few times), so if this is not okay, please let me know!   

Link to the study: https://bgsu.az1.qualtrics.com/jfe/form/SV_9QAZrhJ8c6vCgkK 

Ingredients:

• 2 ribeye steaks (about 8-10 oz each)
• 1 bunch of asparagus, trimmed
• 4 tablespoons olive oil (divided)
• 6 cloves garlic, minced (2 cloves for steak, 4 cloves for asparagus)
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for garnish)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes to ensure even cooking.
3. Season both sides of the steaks generously with salt and pepper.
4. In a skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat.
5. Once the oil is hot, add the steaks to the skillet. Cook for about 3-4 minutes on each side for medium-rare, or adjust cooking time according to your desired level of doneness.
6. While the steaks are cooking, place the trimmed asparagus on a baking sheet. Drizzle with 2 tablespoons of olive oil, minced garlic, and season with salt and pepper.
7. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender but still crisp.
8. In the skillet with the steaks, add minced garlic and butter. As the butter melts, use a spoon to baste the steaks with the garlic butter mixture.
9. Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a cutting board for a few minutes.
10. Slice the steaks against the grain and transfer to a serving plate.
11. Remove the asparagus from the oven and transfer to a serving dish.
12. Garnish the asparagus with grated Parmesan cheese if desired.
13. Drizzle any remaining garlic butter from the skillet over the sliced steaks.
14. Garnish both the steak and asparagus with chopped parsley if desired.
15. Serve hot and enjoy your delicious Keto-friendly Garlic Butter Steak with Roasted Asparagus!

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Hi, my name is Ryan!

I am investigating the effect of the Ketogenic Diet on personality and cognition in complex tasks. The ketogenic diet is of particular interest to me as it has largely improved my own health and standard of living. The study involves a variety of questionnaires and a cognitive task at the end.

I would greatly appreciate you spending 10-15 minutes to complete this study. The study must be completed on a computer/laptop and all data is anonymized. The study is not for profit but aims to increase our knowledge of the relationship between diet, particularly Ketogenic Diet, cognition, and personality traits. Thank you very much for your participation!

https://run.pavlovia.org/pavlovia/survey-2024.1.0/?surveyId=369283ba-ce29-4813-b66d-77bf0aadc3e9

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I have been using myfitnesspal as go-to meal tracking app. I personally feel that the mobile app is unnecessarily cluttered (at least for me). For someone like me, who likes to maintain a particular amount of macros and calories per day, eating the same meal everyday, logging every meal as you eat them is a path of resistance.

I am looking for an app that gives me the ability to maintain a diet in a table like format, allowing me to tweak certain food items and their quantity.

I would like to know if other people share the same inconvenience and how they tackle it.

Just wondering if anyone uses either of these tools for damage control to return to ketosis faster.

Hi, everyone, I'm Rose. I'm interested in how ketogenic diet can be used to improve mental health, and I'm currently doing my MSc dissertation on whether ketogenic diet can reduce experiences of dissociation. I wondered if anyone here would like to participate? All responses are anonymous and it takes about 10 minutes, also the study is ethically approved by Northumbria University. Thank you for your time :)

https://nupsych.qualtrics.com/jfe/form/SV_9tnA46B2aeDIFbo

Hey, just wanted to share my favourite low calorie keto dessert that's going to satisfy your sugar cravings! Hope you're going to like it, let me know which one you like as well!

Calorie breakdown at the bottom!

Ingedrients

• 1 c. dark chocolate chips, melted
• 1 medium avocado, mashed
• 1 tsp. vanilla extract
• 1/4 tsp. Kosher salt
• 1/4 c. cocoa powder

Directions

SAVE TO MY RECIPES

1. Step 1. In a medium bowl, combine melted chocolate with avocado, vanilla, and salt. Stir together until smooth and fully combined. Place in the refrigerator to firm up slightly, 15 to 20 minutes.
2. Step 2. When chocolate mixture has stiffened, use a small cookie scoop or small spoon to scoop approximately 1 tbsp chocolate mixture. Roll chocolate in the palm of your hand until round, then roll in cocoa powder.

Nutrition (per serving): 20 calories, 1 g protein, 2 g carbohydrates, 1 g fiber, 0 g sugar, 2 g fat, 0 g saturated fat, 35 mg sodiumI found this one is this ebook, there is like 50 more of them, you can check it out here.

I did Keto for about 8 weeks earlier this year as an experiment and loved it. I modulated out of keto for a backpacking trip, and now am transitioning back into keto, but this time for long term.

I actually ran out of urine strips a week and a half ago and had a very confusing/frustrating week last week because I couldn't figure out why I was gaining weight. I finally discovered I had purchased sweetened coconut milk by accident. It made me realize how being able to check if I am in ketosis is so important.

I have been using the urine strips but wonder if I will save money in the long run if I buy a breathalyser. Also, I have sometimes found the urine strips to be frustrating as it is hard to tell how my hydration levels are influencing the readings.

Any advice here from someone who uses brethalysers? Have they been helpful for you? Do you recommend them?

By the way, I am not interested in checking my blood because of the cost involved for the test strips.

Hi all. Starting Keto (the right way) for the first time. Help me find the right iPhone or iPad app to keep track of Macros, weight, exercise etc. Also, if anyone does IF with Keto and you use an app that helps you track both, please let me know.

Thank you! Thank you! Wish me luck!

-R

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🌟🌟 this is definitely a favorite now in our house! It is soooooo simple, quick & easy to make and so tasty!!!🌟🌟

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__________

* 1 pound shaved beef

* 1 bell pepper sliced thin

* 1 onion sliced

* 1/2 cup mushrooms, sliced or chopped

* 1/4 cup mayo

* 1 tsp garlic powder

* 1/4 cup grated Parmesean cheese

* 1/4 cup heavy cream

* 1 1/2 tbs butter

* salt & pepper

* 10-12 slices provolone cheese

* mozzarella to top

- 4 sheets of cutdacarb flatbreads

​

- Caramelize onions over medium low heat, stirring occasionally till caramelized and nicely browned about 7mins. Add in peppers and mushrooms. Stir to cook slightly (you want it tender but not fully cooked)

- Add in beef, salt, pepper and garlic powder. Stir around. In a bowl mix melted butter, heavy cream & Parmesean cheese. Throw that mixture into the beef.

- In a casserole dish, brush lightly with olive oil. Place a layer of cutdacarb bread, brush with some mayo and with Mozzarella; sprinkle some black pepper

- Bake at 400°F for 15-20mins. Broil the top until cheese is bubbly (about 3-4mins).

Jumping straight to the question: how much should I worry about feeling cold, and numbness, in my fingers and toes while in caloric deficit/fasting?

To add more context, I decided to start making healthy lifestyle changes beginning Oct-2021 (almost 3 months ago to the day). I wasn't horribly out of shape or obese or anything, but a half-pack-a-day smoker and, as I've learned since, following rather carb-rich eating habits, particularly breakfast (cereal and a can a monster 99 times out of 100).

Starting in October, I:

• quit smoking (cold-turkey)
• quit drinking Monster drinks. I still often drink a Bang in the afternoon.
• Eat a very diverse salad for lunch almost every day. Mixed greens, cruciferous veggies, couple oz of chicken, cherry tomatos, a spinkle of cheese, cucumber, radish, artichoke hearts, olives. Followed by about a 1-1.5 cups of fresh fruit, typically berries and grapes.
• Dinner is always whatever the wife cooks, usually a meal from Hello Fresh.
• My splurge is a bowl of ice cream, but sticking to a serving size. Recently switched to either a keto-friendly ice cream or slow-churned Edy's.
• Started exercising regularly. Started with steady-state cardio. Running at first, but I live in a cold state and switched to stationary bike in late December. Also incorporated more strength training, which became the primary focus and cardio usually being limited to 20 minutes, right after waking up (fasted cardio).

Over the last month or so, as I've followed more Dr Berg videos and similar, I've shifted more of my diet/nutrition away from carbs, especially sugar, and started experimenting with intermittent fasting. Mainly to get more protein in my diet to avoid losing muscle as I drop weight, but also for other health benefits. So I started eating a good serving of eggs with breakfast, replacing cereal with a high-protein oatmeal, and eating breakfast much later (around 10am instead of 6am).

I've been doing pretty well with all of it, and the weight is steadily coming off (down 15 pounds, below 20% body fat), but I'm noticing that I'm getting colder and colder. Especially in my fingers and toes, usually in the morning. Last night, I decided I would try a longer fast today. And as I type this, I'm shivering. In my house with a working heater. My toes feel somewhat numb and tingling. Many days, my right index finger goes into full Reynauld Syndrome if exposed to any cold temps (like from handling cold items in the fridge), to the point that I have to run warm water over it for a couple minutes to get the blood flow back to it. Worried that I'm pre-diabetic or something, or if its just part of the normal process of weening off excess sugar combined with a caloric deficit (body trying to conserve energy).

im using these https://www.walmart.com/ip/ReliOn-Ketone-Test-Strips-50-Count/33574014?athbdg=L1600

and they are in mg/dl but most sites measure ketosis in mmol/l

but I find different sites using different measurements. which is accurate??

http://www.scymed.com/en/smnxtb/tbcbgpr1.htm - uses mg/dl * .17212 (ex. 40mg/dl = 6.88 mmol/l)

https://complainingaboutfood.wordpress.com/2019/04/05/ketone-conversion-from-mg-dl-to-mmol-l/ - has it listed as 40 mg/dL = 3.9182 mmol/L . and explains it as such: Also, if you test at “MODERATE” “40mg/dL” you have a very high risk of DKA and should get medical help immediately. ---- is this true?