Eating fat only?

[Slapshot]

Dr A did not address the question of what would happen if you ate only fat.

Actually, I think he did when he discussed the benefits (and dangers) of a Fat Fast. That being said, I also agree with your sentiment that Erick and others should ask what they wish. For me, I'm constantly having to resist the urge to tell people to go read the book. When we're feeling desperate and confused (and don't have the book handy), this is the only resource that can help sometimes. The best tone I've seen taken here (by Georgiana, Megs, Sunny, etc.) is informative (links, etc.) with a gentle prod to go read the book. That carrot and stick approach works really well.

[phil h]

Have you read the book? Are you eating your vegetables?, Are you drinking your water? All have been way over done in my opinion.

[Helena-in-England]

LOL Phil I know what you mean.

Slapshot -- you are aware that the Atkins Fat Fast does not comprise of only fat, don't you?

The OP was talking about eating only fat, not the Atkins Fat Fast, which provides protein with the fat.

[Slapshot]

Slapshot -- you are aware that the Atkins Fat Fast does not comprise of only fat, don't you?

Yes, it's 90% fat, so for all intents and purposes, it's "only" fat. It is well nigh impossible to eat "100% fat" because carbs/protein (even in negligible amounts) are in virtually every food, even those items required to conduct a Fat Fast.

[Helena-in-England]

The Atkins fat fast is not the only way of doing a fat fast. His contains meat and fish.

[Slapshot]

Originally Posted by LastChance

The Atkins fat fast is not the only way of doing a fat fast. His contains meat and fish.

A "fat fast" (Atkins, keto-based, or otherwise) is not so much about what people eat (meat, fish, olive oil, mayo) as it is about following three very simple rules:

1,000 calories a day
200-calorie intakes at a time, 3-4 hours apart
90% fat

The only point I wanted to make was that there is no recommended or actual "100% fat" way of eating. The OP referenced mayo, olive oil, and butter. Mayo has carbs. So, what people were referring to as "eating fat only" really doesn't exist in reality unless you do something silly like drink olive oil all day. Maybe its semantics, but I consider the 90% fat intake on a Fat Fast to be about as close to "eating fat only" as someone can get. There are just too few realistic foods with zero carb to get to 100% fat intake (putting aside extreme, monolithic intakes of items with just fat).

[Helena-in-England]

I totally understand your point Slappie.

Yes indeed it would be quite revolting to literally live on fat alone (ie drink olive oil all day) - and that is my opinion though I eat currently 80% fat.

Do you happen to know if pork rinds (with no meat attached) contains any protien or carbs?

[Slapshot]

Originally Posted by LastChance

I totally understand your point Slappie.

Yes indeed it would be quite revolting to literally live on fat alone (ie drink olive oil all day) - and that is my opinion though I eat currently 80% fat.

Do you happen to know if pork rinds (with no meat attached) contains any protien or carbs?

Glad to see that you see where I was coming from. I think I was semantically looking at it slightly differently.

The pork rinds I've bought have always had 0 carbs, but have always had one level of protein or another (as well as a lot of sodium). Also, here in the states, labelers are able to list something as "0" if it has .49 grams of carbs or fewer. So, there are probably lots of "zero carb" items we eat that have varying amount of (small) carbs in them.

[Helena-in-England]

I do beg your pardon. I am not referring to pork rinds in a bag with the manufacturer's nutrition label. I am talking about buying the skin of a pig and baking it in the oven until it is crispy. Here in the UK we call this pork crackling. When I used that term on another American board I was told you call it rinds.

We are, alas, divided by a common language!

[chauber]

Originally Posted by LastChance

I do beg your pardon. I am not referring to pork rinds in a bag with the manufacturer's nutrition label. I am talking about buying the skin of a pig and baking it in the oven until it is crispy. Here in the UK we call this pork crackling. When I used that term on another American board I was told you call it rinds.

We are, alas, divided by a common language!

In the south (When I lived in Florida), we either would bake or fry the pig skin/fat and call in Cracklins also (I think that the qualifier would be that it had some skin to it rather than all fat and the weren't as airy as the kind in the bag). Pork rinds we always bought in a bag.