This is a great thread, and I love that people are sticking with this and checking back in with their progress!
I'm going into Day 4 of <30ish net carbs and feeling good so far. I don't plan to do long-term keto, but want to get my sweet tooth under control. It was fine when I was following a stricter paleo diet, but has crept back on me with being lax and doing more baking. Last week I probably ate 2 bags of easter candy, and that shit needed to stop.
Back when I was doing more paleo, I was also running a lot, so I did well eating about 120 grams of carbs (total, I wasn't calculating net). But now my running is limited, so I suspect I should really reduce that and find the sweet spot
Leaving for a 5-day work trip on May 6, for which we'll be driving and have a hotel room with a fridge. Not drinking beer with my co-workers will probably be the biggest challenge. I'm thinking I'll shoot for <30 net carbs, and then allow one beer or red wine each night as well.
Breakfast this morning: carnitas fried up in their fat and scrambled with eggs, jalapeno and spinach, and topped with half a salted avocado. A few blueberries and raspberries on the side. Early I had a big cup of coffee with heavy cream (my normal already). On the weekends, eating a late breakfast around 11, maybe a tiny snack, and then dinner around 6-7 is what we already do. I'd love it if I could start skipping breakfast on workdays too. I think it's just the boredom of staring at a computer screen in the mornings that makes me want to eat.
Is anyone maintaining in lower carb, but not keto? From what I've read about insulin, it makes sense to me that eating keto 23 hours a day, and then eating a conservative amount of a low glycemic carb with one meal could work well, and allow more variety, because there's only one insulin release event per day instead of several. Of course, you need to not be insulin resistant to begin with.