3

votes

Is it better to eat lower carb (then usual) when eating out?

Answered on September 12, 2014
Created March 10, 2012 at 3:43 AM

I'm not saying to eat VLC or ketogenic (unless that's all that works for your particular situation). I'm wondering since people are omega6ed when eating out as vegetable oils are everywhere used, it might bet better to eat lower carb then at home, when people eat cleaner. Typically eating out, there are other issues as well - quality of food, fillers, preservatives, etc. but perhaps eating lower carb compensates partly for the omega 6? Just wondering. Any thoughts?

77877f762c40637911396daa19b53094

(78467)

on March 10, 2012
at 10:44 PM

Can you point out the comment where somebody is getting "really" upset or has it been deleted?

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 05:24 AM

The one place I can still safely eat at besides when I go to for sushi is Cracker Barrel. Thankfully my folks like that place because I can get trout or catfish with veggies and they actually do have real butter. I'm sure it's from grain-fed cows, but I'll deal. The last time we went, the waitress gave me the funniest deer-in-headlights look when I asked if I could have fried eggs as one of my "vegetable" sides.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:55 AM

LOL at the country crock spread. I have only one time REALLY TRIED to get real butter. The waiter first looked at me like he had never heard of this "butter" thing, then proceeded to still bring out margarine. Had him take it back for butter but it took forever. Since then I have just given up :)

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:46 AM

Gotcha, okay. The place I used to get ribs for forever apparently bastes them in some sort of canola oil rub. Had them back in December for the first time in awhile and it was like eating ribs dipped in motor oil. I was up all night with a lot of uncomfortable bloating and gurgling. Went back one other time since and the sliced turkey and pork was good, though I did trim off the charcoal. Ate half of the sweet potato because that's all I wanted, had a cup of greens and avoided the country crock "spread". It really is a shame that they don't even have real butter available.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:37 AM

Cool, I hear you. That wasn't directed at you or anyone specific, I was actually just generally referencing what I see to be mostly LC-minded folks who have been getting upset about things like "safe starches", anything other than LC to ZC, etc. I'm fairly new to all of this having only discovered paleo in October, so I came in a bit late to a lot of the discussions/arguments that have been circulating. I'm still learning and definitely still experimenting on myself :)

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:33 AM

I may be wrong...maybe safe starches are still fairly benign in the presence of higher O6.....but I've already got my ribs covered in some sugary glaze so I just try not to overdo it.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:32 AM

Well no...when I said you can't have them cook it in better oil I was pointing out your going to have a lot of O6 just like the OP said. At that point I just eat the meat and veggies. I'm fine with sashimi and rice....I'm replacing the potato with vegetables when I get the ribs.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:22 AM

I'm not upset :). I gave my reasoning. If I'm out at a meal after a workout I would prefer sushi with rice for a PWO meal :O. But, if I have not depleted my glycogen stores and giving a safe route for glucose disposal then yes I'm wary of how much I take in. I only work out a couple of times a week so this is obviously a to each their own thing.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:19 AM

Okay, I can see part of where you're coming from. Too much carbohydrate in the presence of a high dose of PUFA. Ignoring the fructose for a minute, does the quality of the PUFA and/or the carb still come into play? Like say I'm eating a rack of baby backs vs. a plate full of sashimi, and/or a baked sweet potato vs. a cup of white rice. Is it just "PUFA is PUFA" and "a carb is a carb"?

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:04 AM

Well if your looking at damaging factors over time carb overload is one of them. Excessive carb especially fructose in the presence of PUFA seems especially bad. So if your eating out and you cant have them cook it in better oil (lets face it...you cant), your next best bet is to not compound injury with a huge carb load at the same time. At least this is part of my reasoning.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 03:53 AM

Can you elaborate a bit on how that works? I'm curious.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 03:51 AM

Problem there is its NEVER BUTTER! I know hydrogenated vegetable oil when I see it! Silly waiters...

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6 Answers

3
Medium avatar

(1240)

on March 10, 2012
at 04:39 AM

I don't necessarily choose to restrict carbs more tightly when I'm dining out. However, if I'm staying away from home and won't be preparing my own food, I do my best to stay low carb as long as I can, as I anticipate running into a situation where my only option may involve carbs from fruit or potatoes at some point in the day.

3
9a86fa04b1a69b788e379093c7b83ef5

(402)

on March 10, 2012
at 03:49 AM

Just order some meat/fish and ask for a large side of veggies w/extra butter!

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 03:51 AM

Problem there is its NEVER BUTTER! I know hydrogenated vegetable oil when I see it! Silly waiters...

2
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on March 10, 2012
at 06:42 AM

I pick the safest food. I usually do not trust cooked vegetables unless the menu says steamed. I find that salads with no dressing (except vinegar) and seafood (non-fish) are my best bets. However I relax a bit (not too much) if it is a special ocassion etc...

I often hear. Is that all you are going to eat? Or the worst... Eric doesn't eat meat... I just laugh...

2
0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:13 AM

In my opinion, what you said about the quality of the food itself is more important than the macronutrient ratio of the meal.

I think most of us agree that we should avoid gluten grains and limit fructose and linoleic acid (vegetable oils), but where does this general fear of carbohydrates come from? I agree that lowering carb intake seems to be effective in helping one lose excess weight.

I'm fairly sure it was a big part of what helped me lose 50 pounds in my first 3 months eating paleo by limiting my carbs to 50-100g per day. I just want to know why everything seems to hinge on carb intake to the extent that it causes some folks to really get upset over it.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:37 AM

Cool, I hear you. That wasn't directed at you or anyone specific, I was actually just generally referencing what I see to be mostly LC-minded folks who have been getting upset about things like "safe starches", anything other than LC to ZC, etc. I'm fairly new to all of this having only discovered paleo in October, so I came in a bit late to a lot of the discussions/arguments that have been circulating. I'm still learning and definitely still experimenting on myself :)

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:22 AM

I'm not upset :). I gave my reasoning. If I'm out at a meal after a workout I would prefer sushi with rice for a PWO meal :O. But, if I have not depleted my glycogen stores and giving a safe route for glucose disposal then yes I'm wary of how much I take in. I only work out a couple of times a week so this is obviously a to each their own thing.

77877f762c40637911396daa19b53094

(78467)

on March 10, 2012
at 10:44 PM

Can you point out the comment where somebody is getting "really" upset or has it been deleted?

2
3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 03:48 AM

I know I do. I see LC as my way of mitigating other damaging factors.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 03:53 AM

Can you elaborate a bit on how that works? I'm curious.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:46 AM

Gotcha, okay. The place I used to get ribs for forever apparently bastes them in some sort of canola oil rub. Had them back in December for the first time in awhile and it was like eating ribs dipped in motor oil. I was up all night with a lot of uncomfortable bloating and gurgling. Went back one other time since and the sliced turkey and pork was good, though I did trim off the charcoal. Ate half of the sweet potato because that's all I wanted, had a cup of greens and avoided the country crock "spread". It really is a shame that they don't even have real butter available.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:32 AM

Well no...when I said you can't have them cook it in better oil I was pointing out your going to have a lot of O6 just like the OP said. At that point I just eat the meat and veggies. I'm fine with sashimi and rice....I'm replacing the potato with vegetables when I get the ribs.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:55 AM

LOL at the country crock spread. I have only one time REALLY TRIED to get real butter. The waiter first looked at me like he had never heard of this "butter" thing, then proceeded to still bring out margarine. Had him take it back for butter but it took forever. Since then I have just given up :)

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:33 AM

I may be wrong...maybe safe starches are still fairly benign in the presence of higher O6.....but I've already got my ribs covered in some sugary glaze so I just try not to overdo it.

3846a3b61bc9051e4baebdef62e58c52

(18635)

on March 10, 2012
at 04:04 AM

Well if your looking at damaging factors over time carb overload is one of them. Excessive carb especially fructose in the presence of PUFA seems especially bad. So if your eating out and you cant have them cook it in better oil (lets face it...you cant), your next best bet is to not compound injury with a huge carb load at the same time. At least this is part of my reasoning.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 05:24 AM

The one place I can still safely eat at besides when I go to for sushi is Cracker Barrel. Thankfully my folks like that place because I can get trout or catfish with veggies and they actually do have real butter. I'm sure it's from grain-fed cows, but I'll deal. The last time we went, the waitress gave me the funniest deer-in-headlights look when I asked if I could have fried eggs as one of my "vegetable" sides.

0df0b1c6ae16bbb75b4a5efa3d876765

(2240)

on March 10, 2012
at 04:19 AM

Okay, I can see part of where you're coming from. Too much carbohydrate in the presence of a high dose of PUFA. Ignoring the fructose for a minute, does the quality of the PUFA and/or the carb still come into play? Like say I'm eating a rack of baby backs vs. a plate full of sashimi, and/or a baked sweet potato vs. a cup of white rice. Is it just "PUFA is PUFA" and "a carb is a carb"?

0
427016b70156ae53719ccaec6d68aec0

on March 10, 2012
at 09:18 AM

It all depends (as Lyle McDonald would say). If you eat out regularly, yes. If you don't, no.

I rarely eat out, so for my recent birthday nosh-up, I went to a Toby Carvery. I must have piled 2lb of meat & veg (including several roast potatoes) on my plate. I ate the lot and didn't fall asleep afterwards!

I gained a bit of weight after that blow-out, but I'm still managing to get slimmer the rest of the time.

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