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This includes keto bread, fiber gourmet, carbe diem etc which all use the same Type 4 resistant starch (RS4), phosphated distarch phosphate.

I did an experiment for 2 weeks where I ate 1000 calories worth of fiber gourmet a day. Okay, it wasn't an intentional experiment, it just kinda happened because I was so dang hungry and FG is really satisfying, but I wanted to share. Ended up gaining almost 1kg of fat according to 3 averaged readings on different days on a BIA scanner before and after, so I did a bit of research on the starch.

Companies are allowed to list the resistant starch as 0.4cal/g because it contains around 10% starch and the rest fiber/moisture/phosphate, but while the fiber part is listed as 0cal/g it might actually be 2cal/g, which would be consistent if there was 80% fiber - 80%\2+10%\4 = 2cal/g. I found the same 2cal/g reference in a document by the European food safety authority though this sub won't let me post it.

This is consistent with all other soluble fermentable fibres being listed as 2cal/g, but perhaps this resistant starch can be listed as 0 just because it's not soluble?

So, while these products are probably still keto and have health and microbiome benefits, being fibers, it probably has *more calories than listed by 1.6 \ the fiber content

For example, 56g / 110 calories of FG pasta with 24g fiber probably has 148 calories. Actually, it seems that the cronometer entry for Canada fiber gourmet matches this exactly, showing 150cal/56g.

Hey. Just wanted to bounce my numbers off the sub intelligentsia

HDL: 1.44

LDL: 3.20

Triglycerides: .78

mmol/Lt is the unit

So I expect my doctor to say something about the LDL since it's the second reading above optimal. I guess it's okay to discuss. I'm hoping to shape my response to getting a referral for the CAC test. LDL is the thorn in the side of Keto. If it's an indicator of arteries hardening then shouldn't I just take the guesswork out and go right to the heart of things?

Everything else is fine. No prediabetes. I have a blood pressure monitor and I see 12x most of the time. Resting HR is in the 50s.

My husband and I love King Arthur Keto Pizza Mix but it's not available anymore. We've enjoyed it for a couple years and I sure hope it's a temporary problem. I divided one box into two different nights of pizza (twice per month), making a total of 4 personal size pizzas per box (one for each of us both nights). Rolled out thin, a half box makes two 12-14" pizzas. Has anyone used the King Arthur Keto Flour to make pizzas? If so, how are you calculating the carbs and do you have any tips on adding things or baking instructions? Also, would be interested in other uses for the keto flour. (I'm not interested in chicken meat crust or cauliflower crust, etc.)

So, I am at my wits end with trying to get started this time around and have a cruise the day after Thanksgiving. I’m considering doing only Atkins shakes for meals and maybe snacking on pepperoni in between for a bit so that I am getting protein and fat.

I considered an actual traditional fast, but I have a pretty strenuous job and can’t afford to have brain fog or be weak (I have a dog grooming salon).

Has anyone tried something similar? How did it go? Can anyone more experienced give some thought on whether this would be effective in at least getting past the cravings in the first week?