Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Hi - I was glad to hear that you use the meal planner for ground beef. I was extremely hesitant but want to add red meat to 's diet given his low carnitine and low cholesterol. I tried it last night and so far, so good. I was so pleased to hear that is doing better. It sounds like your finetuning methods are working! HUGS to ! --- Falk frumpymumma@...> wrote: > Dear > > I have begun to use it, along with other red meats, > for . I just fry it until it is well done and > pat off any excess fat with a paper towel, or > whatever. I fry it in a nonstick pan. Also, the > s Hopkins planner I use says " lean " ... Never > have any problems, and that is pretty generic. > > ...'s mum > > michelle paulson michelle101291@...> wrote: > OK - dumb question here - I don't typically use > ground > beef for 's meals just b/c I never know what > values to use BUT decided to make a go of it > tonight. > I originally used the values in the Stanford meal > planner and came up w/a meal plan. I then went in > to > the " food values " section and changed the ground > beef > to match the sticker values from the grocery store. > Went back to check my original meal plan and it was > WAY off. Figured the values Stanford used were > AFTER > frying. Also am figuring the values listed on the > sticker were pre-cooked. Thus the differences. > What > to use? I already fried the hamburger cause I > didn't > want to deal w/raw meat each meal so I guess I'm > answering my own question here - I'm stuck w/the > averages the meal planner has, right? > > Does anyone ever have any problems w/ground beef > since > there are so many different per cent fats in ground > beef? > > UGH.... > (mom to - low carnitine so am trying > to boost it naturally) > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Thanks, When I read of the sensitivities the children have, I wonder how we (actually ) do as well as we do on just the plain old diet. Too, I think some children develop the sensitivities after being on the diet a while, and I guess I need to vary her meals more, to hopefully avoid this. Right now she is big into the sour cream-olive oil- stevia- favoring yogurt for breakfast. Like every day! Had been eggs and applesauce for some time. She/we get in a rut, I guess. You sound like a keen sleuther and much more knowledge- able of food than I am. I am still sorting out which supplements to give. If you notice ground lean meat, you can really find some that is very very lean. Almost hard to cook in a nonstick, as it is so lean. Also, buffalo meat is available here, and it is very lean. The planner specifies LEAN. mentioned in a post that the J H planner was somewhat obsolete in its food values, and that Langan's new keto team wanted to do their menus for better accuracy. I guess if was having problems I would check each food value and add bunches more, but she is doing fine, and feel it is closer in accuracy than the exchange list we were using. 's dietitian wanted and did do all her diets, too, and she did for a while until we got into trouble and needed to do some modifying on a weekend, and I enjoy the freedom and creativity of a planner, FOR SURE! Also, I do not work outside the home, which allows me more time to fiddle around with that kind of thing than those who are gone for a good part of the day. The good side is that is doing well on the 2.5 : 1 ratio, and calorie decrease. Only one seizure since this started almost two weeks ago, so that is good. She cycled with seizures, so I never know just how much the diet is doing. However, the week she used to have that was bad each month seems gone. Praise the Lord! It was a nightmare for her... and for all of us who love her. Keep writing about what you are doing. I keep reading and learning... never knowing when I will need to use what others have shared and learned out of necessity. Blessings to you! . michelle paulson michelle101291@...> wrote: Hi - I was glad to hear that you use the meal planner for ground beef. I was extremely hesitant but want to add red meat to 's diet given his low carnitine and low cholesterol. I tried it last night and so far, so good. I was so pleased to hear that is doing better. It sounds like your finetuning methods are working! HUGS to ! --- Falk frumpymumma@...> wrote: > Dear > > I have begun to use it, along with other red meats, > for . I just fry it until it is well done and > pat off any excess fat with a paper towel, or > whatever. I fry it in a nonstick pan. Also, the > s Hopkins planner I use says " lean " ... Never > have any problems, and that is pretty generic. > > ...'s mum > > michelle paulson michelle101291@...> wrote: > OK - dumb question here - I don't typically use > ground > beef for 's meals just b/c I never know what > values to use BUT decided to make a go of it > tonight. > I originally used the values in the Stanford meal > planner and came up w/a meal plan. I then went in > to > the " food values " section and changed the ground > beef > to match the sticker values from the grocery store. > Went back to check my original meal plan and it was > WAY off. Figured the values Stanford used were > AFTER > frying. Also am figuring the values listed on the > sticker were pre-cooked. Thus the differences. > What > to use? I already fried the hamburger cause I > didn't > want to deal w/raw meat each meal so I guess I'm > answering my own question here - I'm stuck w/the > averages the meal planner has, right? > > Does anyone ever have any problems w/ground beef > since > there are so many different per cent fats in ground > beef? > > UGH.... > (mom to - low carnitine so am trying > to boost it naturally) > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Newbie question: Why are we to use lean hamburger? Of course I'd normally rather feed my son lean beef, but we actually went out of our way to find beef with the most fat in it, thinking it would be easier to get the fats in him and he wouldn't have to take as much cream. Thanks, > > > Date: 2004/09/10 Fri PM 03:17:08 CDT > To: ketogenic > Subject: Re: hamburger values - > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Two things - you want to make sure with their protien allowance they are getting as much pure protien as possible. Now I geuss if you were calculating it right you would be calculating it as some fat and some protien so you would still make sure you had the right amount of protien, but that would only work if you knew exact amounts Secondly, I wouldn't want to use too much saturated fat off the meat, its just not a healthy form of fat. Of course the cream is sat fat too, which is why limiting the amount of cream and using more oils is a much healthier choice for our kids , 's mom dyhopper@... wrote: > Newbie question: > > Why are we to use lean hamburger? Of course I'd normally rather feed > my son lean beef, but we actually went out of our way to find beef > with the most fat in it, thinking it would be easier to get the fats > in him and he wouldn't have to take as much cream. > Thanks, > > > > > > > > > Date: 2004/09/10 Fri PM 03:17:08 CDT > > To: ketogenic > > Subject: Re: hamburger values - > > > > > > > > " The Ketogenic Diet....a realistic treatment option, NOT just a last > resort! " > > List is for parent to parent support only. > It is important to get medical advice from a > professional keto team! > Subscribe: ketogenic-subscribe > Unsubscribe: ketogenic-unsubscribe > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 My guess is that on an Atkins type diet the meat you got would be fine, but on keto EVERYTHING is calculated, and how would you ever know how much fat was in that meat? And, if you don't know, how would you know the amount to decrease in the fats and oils you add? It would throw off the ratio balance if you couldn't accurately discern how much was fat and how much was protein. And, I want to get the protein that I am weighing as protein, not counting fat as protein. I think on Atkins, it would not be a problem... My best guess... dyhopper@... wrote: Newbie question: Why are we to use lean hamburger? Of course I'd normally rather feed my son lean beef, but we actually went out of our way to find beef with the most fat in it, thinking it would be easier to get the fats in him and he wouldn't have to take as much cream. Thanks, > > > Date: 2004/09/10 Fri PM 03:17:08 CDT > To: ketogenic > Subject: Re: hamburger values - > > " The Ketogenic Diet....a realistic treatment option, NOT just a last resort! " List is for parent to parent support only. It is important to get medical advice from a professional keto team! Subscribe: ketogenic-subscribe Unsubscribe: ketogenic-unsubscribe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Thanks for the response. We have added 5 entries to our meal planner (from the USDA database), one for 5% fat, 10% fat, etc. The ground beef is always labeled as " not to exceed xx% fat " . So, we can get a pretty accurate estimation of the fat and protein in there. So, it IS easier in our case to get more fat using higher fat beef. But, I agree that the fat from the oils is better for him, so we'll try to do that from here on out. The high fat meat is pretty disgusting, IMO, anyway. Thanks again, > > > Date: 2004/09/10 Fri PM 05:53:11 CDT > To: ketogenic > Subject: Re: hamburger values - > > My guess is that on an Atkins type diet the meat you got would be fine, but on keto EVERYTHING is calculated, and how would you ever know how much fat was in that meat? And, if you don't know, how would you know the amount to decrease in the fats and oils you add? I think on Atkins, it would not be a problem... My best guess... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Two problems 1. Calculations are difficult as there is a great variety in how much fat is in what you are using and what is given in the food values, plus there is an uncertainty about the cooking and serving methods. Not what you want on the diet. 2. You are giving a lot of fat in the diet and cholesterol levels are very high for a long period of time. There is little knowledge of this situation. Giving animal fat as one of the sources could make this situation worse, better to use less harmful vegetable sources. Bill dyhopper@... wrote: > Newbie question: > > Why are we to use lean hamburger? Of course I'd normally rather feed my son lean beef, but we actually went out of our way to find beef with the most fat in it, thinking it would be easier to get the fats in him and he wouldn't have to take as much cream. > Thanks, > > > > >> >>Date: 2004/09/10 Fri PM 03:17:08 CDT >>To: ketogenic >>Subject: Re: hamburger values - >> >> > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 , You might have to dig up the references at the USDA website to determine how they arrived at the figures for cooked meat. These seem to be mostly studies from the 1970's. I was puzzled by the figures when I compared raw and cooked. I can see that mainly the water is driven off, so cooked would have higher numbers per 100 gm, but there seemed to be a bigger change for the protein than for the fat. If you find out a really good answer, let me know. Bill dyhopper@... wrote: > Thanks for the response. We have added 5 entries to our meal planner > (from the USDA database), one for 5% fat, 10% fat, etc. The ground > beef is always labeled as " not to exceed xx% fat " . So, we can get a > pretty accurate estimation of the fat and protein in there. So, it > IS easier in our case to get more fat using higher fat beef. But, I > agree that the fat from the oils is better for him, so we'll try to > do that from here on out. The high fat meat is pretty disgusting, > IMO, anyway. Thanks again, > Quote Link to comment Share on other sites More sharing options...
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