regards to the turkey. Sometimes i do eat it alone, like for breakfast sometimes I'll just have turkey or a piece of chicken breast ... normally the protein is by itself ... I've always been a thin guy. I'm 6'3 170-174. I use to be 180 to 185 before i cut out the gluten but since then its hard to get that many carbs. ... whenever i increase the armour, i seem to drop a few lbs. It's like my metabolism kicks up another notch when i add more.
Yes, your metabolism does kick up a notch w/increased Armour. You've lost 10+ lbs. on your current regimen, starting out pretty skinny. I would wonder whether your combo of diet & meds are sustainable over the long run.
The main foods you are eating: poultry, veg, whole grains -- they are great foods. Keep them. But your diet is obviously deficient in carbs. To maintain weight & muscle mass, the average male needs around 2500 cal. per day. An active male, or one who works out regularly, may need more. Around 50 percent (range 40 to 70%) of those calories need to be carbs. Fast metabolizers need a higher proportion of carbs in the diet. Carbs are the primary fuel for the brain & many body processes. Without adequate carbs, a good portion of the protein & fat ingested is turned into glucose in the body, an energy-intensive process.
So ... 1250 calories worth of carbs per day. That's about 312 grams of carbs.
Have you stopped to figure out how many carbs per day you are getting at present?
One cup of uncooked quinoa = 110 grams of carbs (cooks up to a boatload)
One cup of broccoli/peppers/tomatoes/zucchini, etc. = 5 grams of carbs
So, one boatload of quinoa per day plus 20 cups of light veg per day will give you around 200 grams of carbs. Where to find another 100 + grams of carbs ... perhaps the starchy veg, like oh, say 4 large potatoes or yams? Or maybe a plate full of fruit?
I'm not trying to be facetious here. I know very well what you are up against. I & my teens have multiple food intolerances including gluten. This is not an easy lifestyle at first. But avoiding learning the necessary accommodations will only increase your pain. As a long-time member of a gluten intolerance support group, I must tell you that people who do not make the adjustments, to add in the necessary GF carbs, do not succeed in the long term. The people who stick around for 7 years -- as I have, are the ones who perservere with the investment of time & energy in shopping & cooking. Some people have found it helpful to get a dietician's advice. Others live by the support group. There are many good books out there to teach you how to make the necessary dietary additions. Gluten-Free Living for Dummies
, by Dana Korn, is one that I would heartily recommened.
Whole grain rice is a very low-protein grain & an extremely infrequent allergen. However, if you are still concerned, sprouting the whole grain degrades the lectins & renders the grain even more digestible & less allergenic.
Frankly, if you have an extreme tendency to food allergy, I would be careful with quinoa & amaranth & any of the other novel high-protein gluten-free grains. If you are truly celiac, it may not be an issue, but if you mainly suffer food allergies, ck with your allergist. It is the proteins that provoke the allergic response. That's why the high-protein grains like wheat, corn, and soy (actually a legume) are among the most common allergens.
Cavemen ate a lot of FAT along with their protein, to assist their survival. Not that they lived long. People who are overweight can do Atkins/South Beach/low carb diets for a while. But they are generally in the end not sustainable diets. When faced with a blood glucose deficit, the body will burn fat, along with some protein. When both fat & glucose fuels are unavailable, the body will cannabalize its own muscle tissue to make glucose for the brain.
Unfortunately, the longer a low-carb diet is sustained, the messier the HPA axis interventions become. A good set of adrenal glands can prop up low blood sugar for a while, but inevitably, the adrenals get worn down from constant crisis intervention. Furthermore, a low-carb diet automatically slows conversion of T4 to T3. It's the body's protective mechanism: survival at the expense of slowing down & symptoms. We can all learn something from the wisdom of the body.
When your cortisol is used up (from everyday life, fighting inflam/allergies, responding to stress, & propping up blood sugar), you get to experience the delightful sensation of adrenaline, unbuffered by the cortisol, zinging into your T3-primed brain cells, now deficient of glucose. That makes for weak, shaky, sometimes even sick-feeling. I'm surprised you're not passing out all over the place. To make the nasty circle complete, a worn-out set of adrenals is going to predispose you to even more allergies of all sorts.
My daughter went through a similar phase & adjustment when she went off to college & had to start preparing her own food. It became easier just to skip the carbs. But soon she was into hypoG land. However, within 10 days of restoring adequate carbs to her diet, the weak & shaky episodes disappeared.
[QUOTE]And is it possible to have hypoglacemia or its symptoms without testing positive on a blood test i had over a year ago? [QUOTE] Absolutely. What I'm talking about here is hypoglycemia that results from dietary inadequacy, rather than from pancreatic insufficiency. If your adrenals were propping up your blood glucose level adequately on your chem panel, you would have likely fallen into the normal range. And the docs/labs are more concerned about hyperglycemia these days.
HbA1c is a test used to determine whether one has 'good glucose control ' -- a diabetes or prediabetes test.