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Hi question on 80/20 concept & fat loss, also first post on this site

Answered on August 19, 2014
Created November 25, 2012 at 8:23 PM

Okay hey y'all, paleohack community, this is my first post.

I wanted to collect some of your opinions and experiences on this. say if someone who is obese who weights 220 lb was to eat strictly paleo, once in a blue moon starches, Just meat + fat + veggies each meal with a couple of green smoothies throughout the week could that person cook in coconut flour like 4 times a week?

I want to know if it's possible to have coconut flour or almond flour as my 20% because I enjoy fried foods. All I cook with is coconut oil and rarely butter, but I've been using the regular store bought pre seasoned fish fry & chicken fry, it comes preseason so all I do is wet the chicken or fish and roll it around in it, but it's loaded with gluten & I think PUFAS and stuff. Not sure. Has anyone else saw that they were losing weight and feeling good while eating strictly paleo but pan frying meats in coconut or almond flour a couple times a week?

btw I love veggies, so I all do for them is just cut em up, boil em, drain boiled water, throw in a piece of butter, or olive oil and serve with the meat that was cooked in coconut oil. Tell me if I need to change anything for someone who is male 19, 5'9, 220 lb Thank you.

Lastly, I've been doing this paleo thing for two years off and on with no motivation and real effort, but now I'm in it to win it and finish my goal which is just to get below 200 then once I hit that goal then I'll start working out(playing).

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on November 27, 2012
at 05:14 PM

It is hard when you give up grains because a lot of delightful crunch goes out the window. If you are not opposed to rice (I eat rice), a rice cereal (a la rice crispies) pounded up and then coated on fish or chicken could get more of the crunch you're looking for, I've had meat coated in nuts has a weird mouth feel, so I just scraped it off. But on the chicken, if it is dark meat (has more fat and skin so doesn't dry out at 400 F) it can get a nice crust on it with a salt and herb crust. Skin on full leg (drum and thigh still together) is the best way to go for texture.. or grilling helps!

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:54 AM

Thank you jackie, you understand my thought process. So to clarify, you bake chicken in the oven and you buy chicken with the skin on it, and season it up and basically bake it, to give it that crispy taste because I think if anything, that is something that is hard to give up on lol. Everything else is easy, I've been done with grains. Just sometimes I like a crunch factor in my food, not retirement nursing home food, licorice, tapioca, mush, baby food etc. XD

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:50 AM

Your right, I should not make excuses, Just do it. Thanks :D

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:50 AM

I Thank you for your advice and experience.

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3 Answers

3
0382fa263de4c83328dc34a56e25437f

on November 25, 2012
at 09:38 PM

Some people do really well with nut flours and some don't. I didn't reach my health or weight goals until I cut out the flours, coconut products and the baked good mentality altogether. Others here have amazing results and are perfectly happy recreating SAD foods, and like to point out that the orthodox crowd needs to lighten up and live a little. Your mileage will be unique to you, so the only way to get an answer to your question is to hack yourself, that is, to do the self-experimentation that leads to the kinds of responses you're reading here on PH. Many of us took a long time answering these questions for ourselves, and we didn't all reach the same conclusions.

This goes for how you cook your vegetables, and in fact whether you cook them at all. I do horribly on most raw veggies. Others here will be quick to jump in and advise "more raw veggies."

The only thing I can advise you with any degree of certainty is that it's generally risky to buy anything that's pre-seasoned, considering all the godawful things they're allowed to slip in under the "natural ingredients" listing.

And one opinion, entirely my own: treating Paleo like a "diet" will more likely lead to jumping on and off, as you put it. Start thinking of it as "this is the way I eat, now" and you'll find that 80/20 hit a 95/5 with less effort and far fewer incidents of self-sabotage. My 5 percent is 100% dark chocolate and the occasional whiskey and it is always a conscious decision, based on my own self-experimentation and discovering what worked for me, what didn't, and just how serious I wanted to be about my health.

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:50 AM

I Thank you for your advice and experience.

1
363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on November 26, 2012
at 06:52 AM

All nuts, except macadamia nuts, totally stall me out, even with low calories, low carb. I don't really like coconut flour so I have no experience with this, but I can't imagine a light dredging being that bad. You may find that you like the chicken or fish fried in the pan as is, with coconut oil or butter? Depending on the fish (whether it can hold together or not), I have had a lot of success with butter and a dab of olive oil (not perfect on the PUFA scale, but not awful, at least for me). It still seems "fried", much more so than baking the fish and covering it in butter. Butter sauteed chicken is really awesome too, cut into small strips.

With chicken, I think oven baking is also great, and you can get some crispiness by coating with the fat of your choice, and making a crust of salt, pepper, oregano, and garlic. This tends to work better with skin on dark meat selections.

I find that when I am having regular weight loss I tend to stay more motivated. Maybe try cutting out the nuts and extras for a week or two and see what happens. Just remind yourself that it isn't forever. This helps me too. I just say "this is only for a week" or "just 5 more days" when experimenting with cutting out something I love, and typically I end up not really wanting or craving it as time goes on, the cravings feel like they are more in my head than anything. Anyways, good luck, you're young and you have that on your side!!

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:54 AM

Thank you jackie, you understand my thought process. So to clarify, you bake chicken in the oven and you buy chicken with the skin on it, and season it up and basically bake it, to give it that crispy taste because I think if anything, that is something that is hard to give up on lol. Everything else is easy, I've been done with grains. Just sometimes I like a crunch factor in my food, not retirement nursing home food, licorice, tapioca, mush, baby food etc. XD

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on November 27, 2012
at 05:14 PM

It is hard when you give up grains because a lot of delightful crunch goes out the window. If you are not opposed to rice (I eat rice), a rice cereal (a la rice crispies) pounded up and then coated on fish or chicken could get more of the crunch you're looking for, I've had meat coated in nuts has a weird mouth feel, so I just scraped it off. But on the chicken, if it is dark meat (has more fat and skin so doesn't dry out at 400 F) it can get a nice crust on it with a salt and herb crust. Skin on full leg (drum and thigh still together) is the best way to go for texture.. or grilling helps!

0
D00e326f678192fdcaf9e9dabb2f6129

on November 25, 2012
at 09:13 PM

Why wait to workout? Raw veggies would be a nice addition. More filling.

0f876b4ace079100ba362465a46bd5b9

(10)

on November 27, 2012
at 01:50 AM

Your right, I should not make excuses, Just do it. Thanks :D

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