Thread: Going to P3, need help w/meal options

Carbalose™ flour (enzyme enriched wheat, vital wheat gluten, wheat fiber, high-protein patent wheat flour, soy fiber, canola oil, salt, emulsifiers, enzymes, ascorbic acid, calcium propionate), palm and palm-kernel oil, buttermilk powder, baking powder, egg white powder, lecithin, salt, natural flavors.

Carbalose flour appears to be mostly vital wheat gluten, which is basically protein. Problem ingredients could be: wheat flour (a starch), soy, canola oil (not an optimum oil), egg white powder

If you are ok with that, no reason not to give it a try. As with any of the alternate low-carb flours, you should be fine if used in moderation. Monitor for reactions (weight creep, racing pulse, constipation, bloating, low morning basal temp)

It means nothing as long as you do not go OVER your 2 pound upper limit. There have been many times in my P3s where I was up 1.8 or even 2 full pounds, but I wasn't yet over 2 pounds. In most cases, it dropped back down. If you go over the 2 pounds, you do a steak day. Other than that, just enjoy eating.

If by light cream, you mean half & half, that is fine for P3 and so is heavy cream. Full fat dairy is fine for P3.

I'm glad to hear you are adding some different foods. Really, it sounds to me like you are being overly careful with introducing new food varieties. I understand wanting to do it all safely, but its really not that complicated. You eat freely and correct if you run into a gain past the top of your window.

I don't think I ate much chicken in my P3s, except maybe some baked thighs with the skin on occasion. By the time I got there, I was pretty much sick of chicken.

Strangely if you seen my post from the past few months, when I was in P3 in my recent round, I would gain every time Ii had chicken I baked at home for some reason, so I just stopped eating it for the rest of P3. I'm in P4 for over a month now, and have grocery store rotisserie chicken about once a week, with no issues, but still afraid to go back to cooking my own.