First off, I am by no means an expert in keto, and almost everything I have learned has been from /r/keto, and trial and error. This may also be a novel, as I am very long winded...

FOOD

With food, I found that most processed foods were off limits. This was hard at first because that's just about all I ate. Keto forced me to prepare every meal, every day, from scratch. I have no problem with that, as I LOVE cooking, and as a SAHM, I have the time for it. Some people find this very hard to do, and it makes keto very stressful for them. I'm sure there is a way to do it without being a good cook and having oodles of time, but you'd have to refer to someone else for advice there.

As for what foods worked for me, we ate a lot of ground beef, sausage, and pork. Anything that is usually on a bun/tortilla/rice, I just made into salad. Hamburger salad with (reduced sugar) ketchup and mayo for dressing, taco salad with no shells, fajita salad, stir-fry salad, etc.

My side dishes were usually spinach, cauliflower, asparagus, zucchini, or broccoli. There are a ton of ways to prepare them all, so it didn't get as boring as it sounds.

For snacks, I like them easy, so I'd have things like string cheese with pepperonis, handful of almonds, lunchmeat rolled with sliced cheese, tuna/chicken/egg salad with pork rinds, or leftovers. If I could just pull it out of the fridge, it was fair game.

I found millions of recipes and ideas just by googling whatever I wanted with the word "keto". For example, google "keto lasagna" and you will find a bunch of recipes where people have already figured out how to reduce the carbs. When you have learned some tricks from others, it becomes easy to start to see what you can do with your own favorite meals.

My biggest piece of advice for food is: do NOT drive yourself crazy trying to "keto-fy" everything. For example, keto fried chicken is easy, just 'bread' the chicken with crushed pork rinds, and cook like usual. Bam. Done. Then there are recipes for bread that call for physllium husk and xanthum gum. They are do-able, but will just make you crazy and leave you craving the real thing. Keep it simple, especially at first.

ELECTROLYTES

For electrolytes, I believe the recommendations are 5000mg of sodium, 1000mg of potassium, and 300mg of magnesium. For sodium, I just salt my food to taste, though I really like salt, so it was easy for me. My husband found that he can't salt his food that much.

For potassium, I bought Morton's Lite Salt at my grocery store. I used it for salting most of my food, and use it to make my own 'sports drink'. (I've found that most sports drinks contain high carbs, and the ones that don't contain so little electrolytes, you'd have to drink a ton of them.) 1/4 tablespoon in a bottle of water with a liquid 'drink enhancer' like Mio, though I use a store brand, and you have 350mg potassium and a little sodium knocked out. I usually did this 2 times a day.

For magnesium, I take a 500mg supplement with my multivitamin everyday. It's the only electrolyte that I needed to take a supplement to reach. You should be getting a lot of these from your foods, but sometimes it just doesn't work that way.

LOGGING

Log everything you put in your mouth. Every gram of every bite, even your supplements, and you will know what you need and where you are. Some people can do 'lazy' keto and have success, but I found that I needed to see my numbers everyday. MyFitnessPal is amazing for this, and after using it a while, it becomes even easier. You can add recipes to it as you cook, and get an accurate macro count. You can log your new 'sports drinks' and know if you are lacking in something. My husband and I were religious about logging, and I think that is why we had so much success. It is a lot of work, but it leaves you with answers to questions of "have I had enough ___ yet?"

BEING STRICT WITH CARBS

I had a limit of 20g carbs and tried to NEVER go over that. Some days I saw 21g or 25g. Very rarely, I would have a 30g day. My reasoning for a super hard cap of 20g was 'hidden carbs'. Like I replied before, some things will be labeled as 0g carbs, because if it is less than 0.5g, they legally can. Two servings leads to one 'hidden carb.' Sometimes, MFP counts are off a little, especially veggies, and you don't want to ruin your day. I've read that people can stay in ketosis under 50g carbs, but I didn't want to near that. Capping at 20 guaranteed I stayed in ketosis, and theoretically gave me a 30g cushion, should I have missed something. I do not think I ever came out of ketosis, so it seemed to work well for me.

CHEAT DAYS

My husband and I are proud to say that in 100 days, neither of use had cheat days. We did, however, have days where we said "fuck it" to MFP and just relied on our knowledge of our food to keep on track, but this didn't happen until after a couple of months. I am not against cheat days, but they can knock you out of ketosis, make you retain water, and, in my experience, going from few carbs to a lot of carbs and back makes my body feel like crap. I say that if you need to 'cheat' make it one meal, and still try to keep the carbs as low as possible. Need french fries once a month to live? Have a bunless burger and your fries. It's roughly 70g carbs for a large McD's fries, so you've gone way over, but if it is for your sanity, once in a long while won't completely derail you, just make a couple days a little wonky.

HAVING A PARTNER

This run was my third go at keto. The first two I didn't last over a month. Part of that was my lack of knowledge, and part was doing it alone. I live with my husband, 4 year old, and mother in law. The first two times I did keto, I did it alone. The first time, I found that I was cooking almost 4 different meals for every meal of the day: me on keto, something for my picky kid, gluten free for my MIL, and something 'regular' for my husband. That's 12 different meals a day. I love cooking, but not that much.

The second go around my kid was a little less picky, my MIL dropped the gluten free diet, and my husband is extremely easy to please with food. I learned how to make one meal that worked for everyone, by making different sides for myself and the others, or adding what I needed, like excess fats, after the fact.

What I found most beneficial from ketoing with my husband is that I have someone to commiserate with. Online support definitely helps, but having my husband to complain to was much more helpful, as well as instantaneous. I would tell him I want mashed potatoes, he would say that he does too. We would laugh a little, cry a little, and resign ourselves to our mashed cauliflower. Also, his successes made me just as happy as my own.

Well, I hope some of this helps! Sorry that it is a wall of text, but like I said, long winded. I like sharing my experience, because I really endorse keto as a great tool. I am currently coming off of keto, but have decided to keep my cap to 50g carbs because I have never felt better than I do when limiting them. This may keep me in ketosis, but that is no longer my main concern. I know that I have keto in my arsenal now, and I will return to it if I ever need to. Good luck, and feel free to ask any other questions you have, and I will be happy to try to help!

> Peanut butter is actually one of the worst culprits for Omega 6 fatty acids.

Whoops! There's stuff like like this which has greatly reduced fat: https://smile.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS

A serving has 1.5g fat compared to about 16g for actual peanut butter. It only has 5g protein compared to 8g for regular peanut butter, though, so if you ate the equivalent amount it would probably be around 2.6g fat.

> But it looks like Macadamia nuts are nearly free of Omega 6, and they are lower in fiber than the other nuts.

Just keep 'em away from your dog, if you have one. They're pretty toxic to dogs. They're pretty high in fat, so you probably couldn't get a lot of protein from them without exceeding your caloric requirements but variety is always nice.

These are the kind I've had in the past: https://smile.amazon.com/gp/product/B00OBIL8SU

I'd recommend them, but they are pretty expensive. They were the best deal for reasonably rated hemp hearts at the time I investigated. 10g protein to 1g fibre. They taste similar to wheat germ, just with a bit of a nuttier/sharper taste.

> I also saw seaweed can be great if you can actually eat enough of the stuff.

I'm not really a fan, but if you enjoy it!

> What do you use in substitution for eggs? Most substitutes I see are high fiber and I'd prefer not to use those.

For baking? I usually don't use anything, but I don't bake a lot of stuff like cakes. Apple sauce and mashed banana are two substitutes that come to mind which are frequently used in baking. You might be able to use silken tofu or arrowroot powder (mostly starch, I don't think it would have much fiber.)

There are also dedicated egg replacers, like this stuff: http://www.ener-g.com/egg-replacer.html
It doesn't seem to have any significant fiber. I don't think I've ever tried it myself.

By the way, if you crave the eggy taste for non-baking stuff there's a salt called kala namak which has a very sulfery-eggy taste. I like to toss some cubed tofu with a bit of cornstarch, kala namak, and black pepper then fry it in a hot pan with some olive oil. Tastes a lot like fried eggs and the texture is pretty much like egg whites.

This is what I have: https://smile.amazon.com/gp/product/B001O1VDXM/

Not sure if it's still the best deal, but a little goes a long way. I bought the 1lb package back in 2012 and still have a decent amount left.

By the way, the Amazon links aren't affiliate links or anything like that. Just a possible place to acquire it if you're interested. I'd certainly recommend doing a little independent research before buying.

A great breakfast that's easy is hard/medium boiled eggs! You can make a bunch in advance. I make a mixture of Lite Salt (to get my potassium!), black pepper, and a little bit of garlic powder and I dip the eggs in that when I'm eating them. It's great!

As others said, avoid fruit! Even natural sugars are going throw you off on this diet. I know it's difficult if you enjoy fruit, but I promise it's worth it. You can do this!! The community in this subreddit is so supportive and helpful.

Another sub to check out is /r/ketorecipes. I've found some great things there. I'm making coconut butter cookies tonight! Something good that's low carb that I love is steamed brussel sprouts that I put butter, salt, pepper, and garlic powder on. That with keto meatloaf is amazing. I have some good recipes, so if you want any help with that please PM me!

KCKO! You've got this! :D

I worked at a theaterpub and got to work on developing the popcorn process for the theater. The best theater popcorn uses a coconut oil base as the popping fat. You want to use pure coconut oil or get a product like this or this. These products are primarily coconut oil with annatto for coloring, and they are solid at room temperature. They are better than regular oils or butter flavored liquid popping oil because the coconut oil tastes richer and more unctuous.

You also want to get Flavacol popcorn salt. This is a commercial product, and I've never seen it offered in retail, but you can get it from Amazon. Flavacol is a superfine powdered salt with butter flavoring and annatto. It's a finer grind than the popcorn salt sold in grocery stores. When you make popcorn, you add the coconut oil to the pot, heat it up, then add the popcorn and the Flavacol. It sticks to the kernels as they pop, and the popcorn doesn't need to be salted after popping.

Finally, the butter. You can't use just straight melted butter, because the water fraction of the butter will soak into the popcorn and make it soggy. You need to use clarified butter. Melt a pound or so of butter in a pot on the stove, and let it simmer for awhile. You want to let the water underneath the butterfat reduce and boil away, but you don't want to let all of it boil away or the butter will burn. You want to allow the milk sugar in the water to begin to caramelize. This will flavor the butterfat with a wonderful, nutty aroma. Once that happens, let the butter cool, then pour off the fat. Use this clarified butter to butter your popcorn. It won't make the kernels soggy. You can refrigerate any leftover butter tightly sealed for next time.

Once you have butter on the popcorn, you can add flavorings. But anything you use needs to be very finely pulverized. That's why Kraft-style powdered cheese is so popular. Even powdered parmesan cheese like you get in the green can is too coarse to really stick, but you can pulverize it finer in a food processor.

One of my favorite seasonings is bacon, cheese and chive. The bacon needs to be fried crisp and drained well, then frozen before processing. You can't get it quite as fine as parmesan before it balls up, but you can get it close enough. Then pulverize some good parmesan, Reggiano or Grana Padana. Mix together the bacon and parmesan with some Kraft-style powdered cheese, dehydrated chives, black pepper, cayenne and a hint of garlic powder to taste. You can add a little cornstarch to this mixture to keep it from clumping.

---

If you like popcorn, you should try mushroom popcorn which pops up rounder. It's not my personal favorite, but it's used by lots of kettle corn companies, and the shape is distinctive.

Here's a good recipe for butter toffee popcorn. It's better than caramel corn, because butter, and the candy coating is more crispy. This recipe includes peanuts, so it's like Cracker Jack, only better. I've made this with alder smoked salt and toasted chopped almonds/pecans instead of peanuts, and it's a big hit. Sort of like smokehouse almonds with caramel corn.

Looks pretty good to me.

• Magnesium citrate is one of the best forms; the one to avoid is magnesium oxide, which has around 10% bioavailability. [I don't think dosing time is too important, so I usually just spread out the doses throughout the day.]
  
  
• That dose of vitamin D might be a bit large. Examine.com recommends 2000 IU/day, but 10,000 IU/day isn't harmful, so that's up to you. [Vit D is Fat-soluble, so recommended to take with a meal or when you take fish oil]
  
  
• Potassium looks fine. I usually have half a teaspoon of something like LoSalt (66% potassium chloride, 3.8 GBP on Amazon) rather than pills, but that's just personal preference (cheaper). Dissolving it in hot water helps it taste less like seawater.
  
  
• Fish oil looks good. I find that locally (where I am in the US) the "fish oil" version is a better price than the "omega-3" version of pills, but that may be preference as well (I end up taking 3g of fish oil each day to get 900mg of omega-3).
  
  
• Sodium might be worth thinking about depending on how much you sweat. Bullion cubes can do the trick.
  
  PS: www.examine.com is a phenomenal resource for supplement information; it's well respected on /r/ketogains and /r/supplements. It's where I typically go first to find supplement information.

So, like the others, I'm not only flabbergasted, but extremely intrigued by this idea. But, what's more interesting, is that when I go look it up, it see that...

> US Made

WUT? So, at least whats around here is made here. Very interesting.

I will ship you some American bacon if you'll help me coordinate the best shipping option. I'll also include some of the Chicken and Biskit crackers the others are mentioning.

I hope you enjoy the gold as much as I will enjoy my new chicken salt. Seriously, thank you.

• Coating chicken breasts with powdered milk (in addition to whatever herbs+spices) helps it brown quicker so that the outside is nice and brown without drying out the meat.
  
  
• I use a baking soda mix to rough up the surface of really smooth meats so that they brown much better. Chicken breast, loins, and other whole muscle meats take this well.
  
  
• Using homemade shio koji in place of salt in many savory dishes adds a little savory bump to dishes.
  
  
• When apple juice concentrate goes on sale, I buy 3-4 cans. 1 can apple juice concentrate + 2TB kosher salt = super tasty dark meat poultry brine. Bonus if you sear then smoke the birds. Citrus juices work too but the high acidity tends to make the meat mushy.
  
  
• When recipes ask for the use of any citrus, I use at least 2 versions of that citrus to increase the complexity of the profile. If lemon chicken requires lemon juice, then I use lemon juice, fresh zest, and macerated lemon peel.
  
  
• When recipes ask for vinegar, I sometimes mix and use multiple types to make the profile interesting. For example, a balsamic vinegar dressing might also include a partial substitution with rice vinegar or black vinegar.
  
  
• Nearly every root vegetable can be made in the same style as mashed potato. My favorite is half celery root and half yukon gold potatoes. It's lighter and there's a slight herbal hint that goes well with the cream and butter. Parsnip and potato is a nice combo too.
  
  
• When coating small items with salt.... nuts, popcorn, croutons, etc.... I use Flavacol. Read the reviews here.
  
  
• When making poke, I always start by coating the fish with sesame oil first. If you salt and spice it first then the fish gets mushy quicker and weeps fish juice. Blech.
  
  
• When making grilled cheese, I start by putting one piece of bread down in the hot pan ON TOP of cheese. In 3-4 minutes, the cheese browns and gets really nutty. Then I flip that slice, add more cheese, and another buttered slice on top. The nutty cheese inside of the sandwich is life changing if you use a flavorful cheese and brown it right.
  
  
• When making kale salads, chop the kale and then roll it tightly in a kitchen towel. Then twist, massage, and bend the bundle to tenderize the kale. It removes some of the unpleasant toughness.
  
  
• When serving foods that are accompanied by mustard and ketchup, I make 'fresh' versions which can be a refreshing change from the bottled stuff. Ketchup is basically a cooked combination of tomato sauce, vinegar, sugar, onion powder, and salt. I just mix those ingredients and add a tomato (shaved over a grater). The fresh versions are definitely different in flavor but just similar enough to make a friendly impression. I do the same with mustard starting with mustard powder, vinegar, soy sauce, pepper, salt, and spices.
  
  
• When I serve steaks, I buy +15% more than I need and dry age at home.
  http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe.html
  
  I have more but I have to actually work today.

The reason they found it expensive is because they looked for easy replacements for their Standard American Diet Foods.
If you get a box of corndogs for $6 every month, then find it's the same price for half as many vegan corn dogs, you're gonna have a hard time. If you want junk food, think onion rings or tater tots instead, which are $2-3 for a huge bag.
If you are used to getting a Krispy Creme dozen for $10, finding a single vegan donut costing $3.50 is going to shock you. Instead, buy a box of Oreos for $3.


A lot of vegans will just be like "expensive? lolol rice and beans." But no one (or most people) don't want to eat bland sadness every day. As a new vegan, you just don't understand the "accidentally" vegan foods. You don't know the cheap vegan. You just know that Daiya Cheese costs more than regular cheese- I totally get that.


junk food that is vegan:

https://www.peta.org/living/food/accidentally-vegan/
https://www.peta.org/living/food/top-accidentally-vegan-foods/
https://vegnews.com/2018/7/25-accidentally-vegan-snacks-that-you-can-find-at-a-convenience-store
https://www.buzzfeed.com/whitneyjefferson/foods-you-wont-believe-are-actually-vegan?utm_term=.itjGe7dB4#.yyP47Xb9G


Some (kinda expensive but lasts a LONG time) vegan staples:
https://www.amazon.com/Dixie-Diners-Club-Beef-Ground/dp/B00T3LW20I/ref=sr_1_8_s_it?s=grocery&ie=UTF8&qid=1535965270&sr=1-8&keywords=dixie+diner (rehydrates to 3.4lbs of ground 'beef' for $10. Add to pasta sauce, or a packet of taco seasoning and use in taco/burrito/etc.)
https://www.amazon.com/Anthonys-Premium-Nutritional-Flakes-Verified/dp/B06Y1JPZ4F/ref=sr_1_5_a_it?ie=UTF8&qid=1535964474&sr=8-5&keywords=vegan+nutritional+yeast (Used in TONS of vegan recipes to make cheesy sauce, eggs, sour cream, cream cheese, etc., or to add a cheesy-nutty nuance to many dishes. Top popcorn or pasta with it. $13 for MONTHS worth of servings.)
https://www.amazon.com/Planters-Fancy-Whole-Cashews-Salted/dp/B00ADX5WZ2/ref=sr_1_2_sspa?s=grocery&ie=UTF8&qid=1535964626&sr=1-2-spons&keywords=cashews&psc=1 (you'll find the bulk of vegan pasta sauces, dips, sour cream, cream cheese, lasagna, and tons of other shit require soaked cashews. $16 is again, months worth.)
https://www.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/ref=pd_lpo_vtph_lp_img_3?_encoding=UTF8&psc=1&refRID=YPJCRC11RX5ZJBTKHCEP&dpID=51EigfPKPIL&preST=_SY300_QL70_&dpSrc=detail Kala Namak/black salt. It adds a sulfur-eggy flavor to anything (i.e., tofu egg scrambles, ramen.) It's a giant bag of salt for $4. Almost as cheap as regular salt.


Easy cheap vegan meals:
Biscuits and gravy (Bisquick is vegan.)
Pancakes (Again, Bisquick. Also maple syrup and margarine.)
Burrito (rice, beans, the vegan beef I mentioned above, gauc/salsa/fake sour cream/corn/onions or wtf ever you like on burrito.)
Spaghetti + garlic bread (use margarine instead of butter, that's it.)
PB+J
Grain bowls (they are super easy and cheap and have a million varieties, you'll find one to your taste.)
Curries (use tofu instead of chicken. Simply Balanced by Target has a few different good, cheap vegan curry sauces if you don't like to make your own.)
Tofu scramble (tons of different varieties if you google for recipes.)
Falafel (almost all falafel mixes are vegan.)
Salad (Italian dressing is usually vegan. Bac'n Pieces are vegan.)
Veggie stir fries
Pesto pasta
Oatmeal (top with nuts, PB, fruit, cinnamon, maple syrup, raisins, whatever.)
Pasta salad, omit the salami/pepperoni.
potato salad, vegannaise instead of mayo.
Anything you can imagine with potatoes + sweet potatoes - grilled, hashbrowns, fries, hassleback, baked, tots, mashed.
Smoothies (vegan flavored protein powder is more expensive than whey, I know. But soy and pea protein isolate are very cheap. Add plain protein, banana, ice, plant milk, peanut butter, cocoa powder and sweetener/sugar.)
Chili
Caramel rice cakes topped with coconut/almond reddi-whip and nuts.





Here's some more outside of the box but cheap meals:
Jackfruit pulled pork (I just use slowcooked jackfruit and storebought BBQ sauce.)
Fried plantains
Fried zucchini
Tempura veggies
Baked acorn or butternut squash with margarine + brown sugar
Zucchini fritters (there's recipes everywhere and they're amazing.)
Chow mein
Pan fried bean sprouts
Chia pudding
Ceviche omit the shrimp/fish
Roasted eggplant
Mujaddara
Mushroom shawarma


Plant milk is more expensive than cow's milk, but you can make cheap-ass oatmillk at home*. There's tons of baking egg replacers (banana, applesauce, etc,) but I highly recommend flax egg** for some easy omega-3s.


Some life-saving cheap recipes:
https://avirtualvegan.com/oat-milk/ *
https://lovingitvegan.com/how-to-make-a-flax-egg/ **
https://ohsheglows.com/2017/11/08/all-purpose-vegan-cheese-sauce/
https://cookieandkate.com/2018/vegan-sour-cream-recipe/
https://www.connoisseurusveg.com/cashew-cream-cheese/
https://www.cearaskitchen.com/vegan-yogurt/
https://www.joyfulhealthyeats.com/vegan-chickpea-cookie-dough/ (the semi-sweet chocochips at Trader Joes are vegan, so are their marshmallows. I recommend adding both.)



I realize how big my post is now that I'm finished.. Hope you find it helpful haha.

Nah fuck bananas, 1/4 teaspoon of this has more potassium than a banana. Don't go overboard, just shake it once or twice over your food. I use it on my meet/eggs while they cook, popcorn, etc. I miss my soy sauce but I feel better.

Coconut water also has a ton of potassium. The idea is to get a balanced ratio of potassium:sodium, whereas unless you actively incorporate foods like mushrooms, oranges, bananas - the average diet is sodium heavy, especially if you don't cook your own food.

Stan Efferding talks about it here: https://www.youtube.com/watch?v=xGdw1GQV_y8

Celery acts as a vasodialator and has a ton of fiber, both help bp. u/platewrecked recommends 3 stalks/day. I just chomp them while my food cooks.

Honestly, lisinopril is super cheap and very effective with no sides ime. Sometimes a tiny pill is way cheaper than the trial and error of natural remedies.

https://www.amazon.com/Nu-Salt-3-Ounce-Shaker-Count/dp/B000H1558E/ref=sr_1_13?keywords=potassium+salt&qid=1573675924&sr=8-13

https://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-Pack/dp/B00473QUGO/ref=sr_1_12?keywords=potassium+salt&qid=1573675954&sr=8-12

The machine isn't totally necessary unless you want it for aesthetics, or for its ability to keep popcorn warm. You can get similar results by making it homemade on the stove-top though and you'd save a lot of money. Easier clean-up, too.

That said, I'm not too sure about good popcorn machines, but here are some popular options for good popping oil, salt, and kernels:

Oil:
https://www.amazon.com/Snappy-Popcorn-Colored-Coconut-Gallon/dp/B003C4UDEY

Salt:
https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

Kernels:
https://www.amazon.com/Orville-Redenbacher-Popcorn-Kernel-Original/dp/B0098IOL2S

And if you're interested in the stove-top method, I wrote a blog about the technique here:

http://mycomfortfoods.blogspot.com/2016_08_01_archive.html

Happy popping!

I have the air popper and really enjoy it. It's a single use device but I use it all the time. Here's what I do and everyone seems to love it:

1. Coconut oil on top to melt. Add before the next ingredients so it sticks.
   
   
2. Fine salt. The Flavacol might work, but I prefer a finely ground salt. I use this. Any salt will work, that was just the finest salt they had at the grocery.
   
   
3. Costco's No-Salt Seasoning. I love this stuff. It's about $8 or so for one container. $14 on Amazon (it'll last a while). I use it on all sorts of things.
   
   
4. Nutritional yeast. I get it from Trader Joe's but most groceries will have it. Get the smallest container you can, you won't need much. Put in an empty shaker.
   
   
5. I've only tried two types of popcorn. Bob Redmill White Popcorn and Trader Joe's Yellow. I prefer Trader Joe's Yellow so far. It seems to pop better with less kernels. Either way, a small bag lasts forever. It took me 3 years to finish this.
   
   

Great!! The keto flu is much improved if you replenish your sodium, potassium and magnesium! So, make sure to drink a cup of broth every day this week... Morton Lite Salt is a good source of potassium and Natural Calm is my favorite magnesium supplement. And if you don't have magnesium or potassium supplements, try some Powerade Zero or sugar-free Gatorade to get those in your system.

Most of all, stick with it through the flu! For me it was only two or three days, and once I was through it I felt so great. More energy, more happiness, less need to sleep all the time... yay keto!

I buy Orville Redenbacher kernels myself. Jolly Time tasted absolutely terrible.

Flavacol makes popcorn amazing, IMO. It's available on amazon.ca as well but the price isn't great: https://www.amazon.ca/Gold-Medal-Products-Flavacol-Seasoning/dp/B004W8LT10/

edit: this post prompted me to make some, and I finished off a container of kernels with a 'best of' date in 2015. They still taste amazing, they keep perfectly 'fresh'.

Full data on all the nutrient content.

I call this the 5-layered super half-moon omelet. It's super because it is very high in anti-oxidants, vitamins, and minerals. And just one can give you half the calories for the day, and over half the vitamins and minerals(I take one effervescent multivitamin pill every day so I have over 100% of all vitamins required; effervescent pills have almost 100% bio-availability unlike normal non-dissolving pills)). It is also super because:

• it is easy to make
  
  
• it is quick to make - under 6 min for both cooking and prepping
  
  
• it is inexpensive
  
  
• it contains no exotic, US-only ingredients
  
  Instructions:
  
  
• Beat two large eggs, add a pinch of cinnamon and iodized sea salt, then mix it some more.
  
  
• Lather the non-stick pan with butter or margarine, not oil. Pour the egg-mix into the pan.
  
  
• After 10 seconds add the first layer - cheese (you can layer half of it or full surface, as melted cheese becomes a part of the egg surface).
  
  
• Add other 4 layers on top of the first one in the following order: chicken/turkey salami(mine is enriched with red peppers), red onions (of all the onion types these have the highest anti-oxidant count), spinach, tomatoes.
  
  
• add Nu-salt - it's potassium, not salt.
  
  
• While you were doing all that, the eggs should already be done, so remove it from the heating surface and place a lid on the pan so the steam does its work for about 40sec.
  
  
• Put mayonnaise on top of the last layer.
  
  
• Fold it.
  
  P.S.
  
  It tastes delicious!
  
  The combo of cinnamon integrated into the eggs, enveloping cheese, the mayo, onions and tomatoes make it just right (spinach is undetectable taste-wise).

If you want your tofu scramble to taste eggy, do yourself a huge favor and buy some [kala namak] (https://www.amazon.com/Spice-Himalayan-BLACK-Crystal-ground/dp/B001O1VDXM/ref=sr_1_1_a_it?ie=UTF8&qid=1466094545&sr=8-1&keywords=kala+namak) - the one linked I bought like four years ago and I still have a half a bag. Use in place of regular salt. It tastes like egg salt and it's bizarre but it really helps out in the scramble department!

Buy some extra firm tofu, smoosh/crumble it into an oiled pan, add in black salt, pepper, I like dill and basil as well, add in some sauteed veggies and soy crumbles, and top off with some good sauce!

1/4 teaspoon salt, 1/4 teaspoon NuSalt/potassium salt, 1/8 teaspoon food grade epsom salt (magnesium), and 1/8 teaspoon baking soda per 16.9floz/500ml water is the ratio I use. I added the magnesium and the baking soda after reading the Snake Juice guide because I hated swallowing the magnesium tablets I have. Tracking electrolytes on top of calories and macros is kinda frustrating so I just kinda wing it. Some days I drink 1L, others just 500ml, but I guess you should experiment and see what works for you. I also generously salt my food which gives me added support.

I have a little plastic container with 4 compartments that makes it really quick & easy to take a scoop of each and get a water bottle ready to take with me on my morning commute or a hike. I also enjoy adding Ultima Lemonade for flavor but it's probably way overpriced compared to the benefit.

If you're in the states, look for [this] (https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY). It's cheaper if you've got a grocery store that carries it. This has your potassium as well as a a little magnesium, but I don't think the magnesium is that physioactive. It helps me a LOT more than the salt that I used before. Just add a bit, I've heard between a 1/4 tsp and a full tsp, to your bottle of water and, if you want, add some vitamin fortified water additive, like [Mio] (https://www.amazon.com/Mio-Vitamins-Tropical-Naturally-Sweetened/dp/B01I5RHUPM/ref=sr_1_1_a_it?ie=UTF8&qid=1497978718&sr=8-1&keywords=mio%2Bwater%2Benhancer%2Bstevia&th=1). I like this one with the stevia and the additional B vitamins. It's a wonder drink for me!! But, if you're feeling ok, then go with what's been working for you!

alright it might not seem like much of the same thing but coming from being a tour guide there is one thing I know.. Paperwork. I had a TON of paperwork as a tour guide and in your job.. you will also... trust me when I say.. even though you won't be on the road you will need THIS

I even conferred with my wife who works in a ton of offices and she agrees :p

as for what I want well honestly Bacon sorta... however if you don't have prime then

I'd look really cool adding this new Top hat to my collection :D

I posted this in your LPT thread, I think it is worth reading so here.

A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.

1. Gold Medal Flavacol popcorn salt
   
2. Coconut oil for popcorn
   
3. Whirley-Pop
   
   All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.
   
   The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)
   
   If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.
   
   As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.
   
   
   
   
   **
   As a note
   I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.
   
   

You should read the product reviews on the Amazon page...'pedes are amazing. The first one titled, "But I am only reviewing Morton's because Morton's is the best. Morton is a great guy" is absolutely fkn brilliant.

https://www.amazon.com/Morton-Table-Salt-25-Pound/product-reviews/B007SNJ98G/ref=cm_cr_arp_d_viewopt_srt?ie=UTF8&reviewerType=all_reviews&showViewpoints=1&sortBy=recent&pageNumber=1

Himalayan is good stuff but it has trace amounts of potassium at best. I have used [this](NoSalt Sodium-Free Salt Alternative, 11 Oz https://www.amazon.com/dp/B000H185N6/ref=cm_sw_r_cp_apa_i_8ZWwCb8H2HWVG), and [this](Nu-Salt Substitute Shaker, 3 Ounce https://www.amazon.com/dp/B004EPBMRC/ref=cm_sw_r_cp_apa_i_B0WwCbZSF5540) in the past. Its usually on the very bottom shelf in the salt section.

These are the recomended amounts of each per day

5000 mg of sodium

1000-4700mg of potassium

300 mg of magnesium

Your Himalayan is perfect for sodium, which is the big one. Same thing with the magnesium. Potassium needs really vary per person, but if you notice that you're feeling wonky, achy, or cramping up its a sign you're not getting enough and might want to try and track down the no/nu salt.

With regards to your recipe, you can use myfitnesspal (or whatever) to track them and make sure youre getting your recommended amounts. Beyond that it's really personal preference. The only caution about that is to make sure you're spreading it throughout the day, because too much, too.quick has have a really unfortunate diuretic effect.

I dont know about you, but I don't really like bananas all that much. Orange Juice has a fair amount of potassium, or you could do something like Nu-Salt which is potassium chloride instead of sodium chloride. I live by this stuff, since I live in Florida, and electrolyte depletion in summer is a fact of life. A bit of this on your eggs before you go riding in the morning, and I promise you'll be fine. I really like it on my post-ride burgers, steaks, whatever. Tastes the same as salt, but it's a lot more helpful.

Sorry, I misspoke: After going to the cupboard, turns out I don’t use lite salt, I use a no salt potassium called “Original No Salt” (https://www.amazon.com/dp/B0049IRCAA/ref=cm_sw_r_sms_tai_oviTCbGW5D9ZH). I added the link cause it’s easier than taking a picture of it and posting that here. Oh, and I can find it in my local grocery stores.

I got this cause I don’t need the extra salt - that’s what the bouillon cubes are for...

And since I’m typing this, here’s a link to show you the magnesium supplement I use, unflavored Natural Calm: https://www.amazon.com/dp/B000OQ2DL4/ref=cm_sw_r_sms_tai_NCiTCbW2VCPKP Again, the link is for the picture - I can buy it in my local grocery stores (tho this one IS cheaper from Amazon).

The combo of bouillon and the No Salt is a salty drink, but I personally don’t think it tastes too salty. But, I love the taste of salt, so there’s that. 😊

Congratulations! I'm about one month in but haven't made it official with the Ketostix. Drink plenty of water and get yourself some Lite Salt or other source of sodium, potassium, and magnesium. It's comforting to see the great support in this thread.

Sub upgrade would be nice. That seems like a good place to crank it up if you want a lot of bass.

Those Polk's are fine. The T15's are still popular. I wouldn't upgrade them just for the hell of it. If you go demo some speakers and find something you like a lot more then go from there. Placement isn't great, the T50 towers would give you better placement and are part of the same series at the T15's.

As for the absolute best bang for the buck upgrade for your home theater experience, I know exactly what it is. It's very rarely brought up in this subreddit but there it is:

https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_4?keywords=popcorn+flavacol&qid=1563901584&s=gateway&sr=8-4

Affordable, and will definitely improve your movie watching experience. Just be careful with the new couch and everything.

Real talk? A whirlipop popcorn maker, it makes the best damn popcorn I've ever tasted! I make a bowl or two a week and its amazing how consistently good it is. If you like your popcorn a bit saltier there's this stuff on Amazon called Flavacol which is the seasoning they add in theatre popcorn, I put about a teaspoon in with the oil & corn usually.

https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1479915964&sr=1-1&keywords=Flavacol

This is of course not factoring in the price of oil and kernels, let me just say that coconut oil will make the popcorn taste x10 better than any other kind of cooking oil.

Cavender's sounds great on popcorn. I'll have to try that. I tend to like it prepared movie theater style - coconut oil, flavacol and fake butter. Cooked in a aluminum bowl with aluminum foil over the top and holes punched in the foil to let the steam escape.

This way is pretty good too....

http://allrecipes.com/recipe/microwave-caramel-popcorn/

Maldon salt is really good for that sort of thing (they are cool little hollow pyramids of salt) or a med-coarse sea salt (I like the grey salt from france - one of my favorite finishing salts). there are a few others, but those would be my top 2 finishing salts (currently).

Kosher should work though, if you want. The only downsides are that it is still a thin flake, and can dissolve before you enjoy your dessert. It also isn't as 'bursty' with salt flavor as a proper finishing salt (as they have bigger pieces), and sea salt has extra flavor from the included minerals that kosher doesn't have. I still keep kosher salt and use it for salting meat and all sorts of things, just usually not as a finishing salt, those will really up your game on things where one would consider salt a proper 'ingredient', like this dessert.

I was also a movie theater employee, and I can confirm that this oil is NOT what makes the popcorn amazing. Here it is (or at least some similar variant): flavacol
This is some amazing tasting salt material which is grated extremely finely, giving it a huge surface area to volume ratio, thus allowing it to dissolve into the popcorn easier than typical salt.

Try to find some black salt, "Kala namak", if you can. It has a very eggy taste that will make your scrambles tofu really resemble eggs! I like making mine with a firm silken tofu; it sounds like an oxymoron, but I promise it's actually a thing. 😊 It has that soft texture of eggs!

And here's the part where I get flooded with downvotes from those who haven't embraced the palate-ial wonder of lightly burned popcorn paired with some melted "real" butter and melted parmigiano reggiano, served with some Flavacol popcorn salt.

Don't be a douche and burn popcorn in your office/workspace, but you owe it to yourself to at least try a batch of what I mentioned at home. Just use something like a microplane grater to layer some decent parmigiano reggiano throughout the bowl of popcorn, add the melted (salted) butter and then microwave the doctored-up popcorn for about 15-20 seconds. Finish it off with the Flavacol stuff and enjoy the complex, slightly charred (in a good way) taste of what's certain to become your new snack addition.

Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these - http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10. You now can make movie theater style popcorn in less than five minutes.


Enjoy!

> it still doesn't feel like enough. Also, it's especially dumb because dairy products make me itchy at best and give me hives at worst.

If you're feeling stressed out by it, why don't you do what will ultimately make you happy?

You say

> I'm not ready to become a vegan now ...

but then you also say

> I buy vegan butter and ice cream and chocolate and stuff

That's great!

So why not take the same approach for the remaining things you consume that aren't vegan? Meaning: try to find replacements, one at a time, for them?

For example,

> there are a few things that I can't make myself give up yet (cheese and eggs)

Why not try vegan cheese substitutes

• Field Roast Chao,
  
• Vegan Mac and Cheese Sauce (I use almond milk and a bit of oil instead of cashews and coconut milk),
  
  or vegan egg substitutes
  
  
• the Follow Your Heart VeganEgg + kala namak/black salt,
  
• Whole food vegan egg substitutes?
  
  

That one just looks like a typical air popper. They're around $15-$30. I got this one(#2 Best Seller on Amazon) from Fred Meyer, and have owned it for about a year. It's great, no complaints, and the little cup on top for butter is even the perfect size to measure out how much popcorn you're supposed to put in it. My dad has an older model by the same company, and after around 7 years, it still works almost as good as when he got it.

As for seasoning it, ignore what /u/JustGreg said about using oil to pop if he likes the buttery flavoring. Oil popped popcorn is awesome(I have one of these too), and coconut oil that's been artificially colored and flavored for popcorn is what you should get if you want movie theater style popcorn, but if he likes the flavor of butter, just put butter on it. Take 1/4 to 1/2 a stick of butter, and either microwave it(AFTER you pop the popcorn, unless you have a 25 amp circuit in your kitchen!), or leave it on the the cup on top of the popper while it pops, and drizzle it on the popcorn after it pops. As for salts, I like Flavacol, which is what a lot of theaters use, Paragon Butter Flavored Seasoning Salt, or Jolly Time Buttery Popcorn Seasoning. Or if you're as lazy as I am, you can just pour some of all three into one of these.

Just remember with the air poppers, the only thing that ever goes into the area where it pops is popcorn, never put butter, oil, or seasonings in while it pops!

You may want to add a pinch of salt to your water. LiteSalt is awesome and I use it daily. You could also try that pink salt that's super popular.

​

A general tip about adding salt to water. Don't add so much that the water tastes salty. That's way too much. Only add enough so that the water tastes a little off. Like a different type of tap water, if that makes sense.

I found this shake-on white cheddar seasoning in the grocery store that's pretty good and doesn't take much to add flavor; I use it in combination with Badia ground jalapeno. Jalapeno-cheddar popcorn is the shit. Badia also has Louisiana Cajun Seasoning that goes good on popcorn.

You can buy 2 bottles here though it is more expensive than if you found it in a grocery store in the seasoning section where you would find regular salt. Most grocery stores will have some kind of salt alternative for people with low sodium needs, just look for one with potassium in the ingredients. Magnesium can also be consumed and it's pretty cheap to get epsom salt safe for ingestion or magnesium in liquid form.

I do recommend you read that link about the starvation experiment if you didn't before, you're not likely to feel really good with 500 calories every few days. Hope it all works out for you, whatever you do!

Thank you! This sounds like great advice.


My product is a seasoning blend working as a salt substitue without potassium - a requirement for kidney patients.

Table tasty:

https://www.amazon.com/Bensons-Substitute-Potassium-Chloride-Alternative/dp/B006GCMI5Q

So yeast makes sense as the key ingredient like you say.

So I'll start from that and slowly add ingredients down the list and taste.

I'm curious , why won't a GC help ?

That looks scrumptious!

I must try the garbanzo flour.

Have you tried the salt that tastes like eggs?

The recipe I use is super simple and is included in the revolutionary Non-Dairy Evolution Cookbook by Chef Skye Michael Conroy. The uncannily eggy flavor in this recipe (and in many others in this feature) is achieved via kala namak salt, a highly sulfurous rock salt that tastes and smells just like eggs.

I have worked it out... well I googled it and now my popcorn tastes like it was fresh popped in a theater.

You need to:

1. cook in coconut oil
   
2. use Flavacol salt added to the oil before popping
   
   There is special coconut oil but I just use plain the special stuff is just colored.
   
   I use a fancy schmancy popcorn popper that lets the steam out but you should get excellent results following this advice (but still add the Flavacol to the oil with the kernels)
   

Initial 24hr fast while transitioning off carbs left me feeling a little woozy.

Later, when fasting for 48 hours coming from ketosis, I managed to work out hard (ie. running for 30 minutes with heart-rate 180-200bpm) both fasting days without any problems.

Sounds like you may want to be prepared with Light-Salt saying your diet sounds awfully sodium light, and the extra potassium is also good for your heart when water fasting.

Physio-Nerd here. Potassium, Magnesium, Water. If it's a big problem try to aim at at least get 4000-5000mg Potassium daily and 500mg magnesium. Stay hydrated because your kidneys need water in order to clear magnesium from your system. These values are slightly higher than the RDA if you look it up, but RDA values are typically a "what's the least amount that you can function properly on" not a value that provides optimal performance. (NOTE: I'm NOT saying that there isn't a max value you shouldn't cross, but these values are typically much higher than the RDA). We also lose electrolytes through our sweat, so going slightly higher will help balance that out.

A recommendation I can make is to buy something called lite salt (https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY) It's half sodium, half potassium, so that can give you a good way to passively get more potassium.

TL;DR: Electrolytes, water, something, something, something, salt.

I actually do use High5 Zero, usually 1h before running/exercise. It seems to be carb-free. The amount of magnesium looked decent enough to me, but potassium and sodium were on the low side so I also add a bit of Lo-Salt to it (1/8 tsp):

https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING

That should add about 200mg potassium and 100mg sodium.
Doesn't change the taste much if at all.

Note that you will probably stop feeling bad in a few days even if you don't supplement, its just that things are much easier if you do. I still do get the symptoms from time to time (maybe once per week, when I forget to eat), they're just significantly milder

I also recommend carrying a couple of Knor chicken stock cubes with you. Half a cube, 1 cup of hot water and a bit of double cream makes for some really nice soup that adds about 0.5g salt, usually enough to get rid of the symptoms.

My plan is to also try Pret's bone broth: https://www.pret.co.uk/en-gb/1903-soups-bone-broth.aspx as it seems to hit all the good points at once.

Regarding exercise, I would recommend to wait for at least a week or two after starting keto to become better adapted to burning fat for fuel. More info: https://www.verywell.com/what-is-keto-adaptation-2241629

Love the joke, but for real, the alton brown method is awesome and gives you real movie theater popcorn at home. (I LOVE movie theater popcorn and microwave shit just isn't the same.)

In a big metal bowl on the store and a couple spoons of coconut oil. Throw in one kernal, when it pops it's ready. Throw in the rest of the premeasured popcorn and flavacol, the stuff they use at the theaters, and then seal with aluminum foil poked with holes to vent and then shake it jiffypop style till it just stops popping.

Perfect pop every time, transfer to another bowl and drizzle butter on top if you want.

I still get popcorn at the theaters, but there have been times where I have wanted to go to the movies just because I was having a popcorn craving, and now I don't have to, LoL.

Just to clarify, they're talking about Morton Lite Salt which contains Potassium.

I supplement with chelated Magnsium (have done since before keto) as pretty much everyone could stand to have more. Potassium is more challenging to compensate for nutritionally on keto. I haven't heard much good about supplementation besides the rec's here re: lite salt and aiming for potassium rich greens in your diet.

Electrolytes are super essential. A lot of people also swear by epsom salt baths!

Prague powder

Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.

Thank you! It's a Westbend 4Qt Air Popper. Bought it off of Amazon and then did a little homework and found some great coconut oil and butter salt used by many commercial theaters to make my popcorn taste and smell EXACTLY like the stuff in the theater!

West Bend 4QT Popcorn Machine:

https://www.amazon.com/gp/product/B01HRGJE88?ref_=hit_wr_dt_tyl&coliid=ASIN%3AB01HRGJE88|ATVPDKIKX0DER&colid=3A64PQAAYG4CI


Commercial Theater Popcorn Coconut Oil:

https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1



Buttersalt for Flavor:

https://www.amazon.com/gp/product/B007HN5KNA/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

>Apart from electrolytes, I have been supplementing with a multivitamin, B12, iron (once a week) & calcium tablets.

Please ensure that your supplementation regime is on-point. It's easy to get too much or too little of certain nutrients unless you have plugged everything into a tracker like Cronometer. My primary concern without knowing more details is your electrolyte status. You want to be getting at least 3000 mg potassium and 1500 mg sodium in your day, which is generally very hard to do on a water fast unless you are purposely ingesting something like Lite Salt. You could also be getting too much or little of the iron and calcium, and you are likely not getting enough vitamin D (~1000-4000 IU per day, depending on your situation).

If you miss the theatre popcorn, you can always replicate it at home as well. The yellow salt that the theatres use is normally Flavacol, and it's super cheap.

$6 here gets you an absolutely absurd amount of the stuff.

When you combine that with coconut oil and pop your corn in it, it's identical to the stuff you get at the theatre, except made whenever you feel like it and virtually free.

Edit: You can also buy the butter topping in small jugs on Amazon.

So one easy way is to start adding more salt than you think you should to your food. That's why restaurant food tastes sooooo good, salt and butter.

Soy sauce marinades on fish and chicken will also help salt. And getting a good quality popcorn salt. There's a lot more sodium per tsp of theater grade popcorn salt than in sea salt because of the finer grind.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1417147427&sr=8-1&keywords=movie+theater+popcorn+salt

This is the popcorn salt I use.

Thanks for posting! I would love to have sunny side up "eggs" again. People are getting so damn clever with recipes. Did it really taste like eggs? I put the black kala Namak salt in my tofu scrambles. It does have a good egg flavor.

You can buy that special salt on Amazon 11 bucks for a pound of it. (That's a crazy amount but you can share it.)

> I wonder if that has any affect on it.

Definitely, and even if you didn't, salt is still crucial for water fasts. If you can, try and get something like this https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

Instead of just sodium like in normal table salt, half of it is potassium which is necessary as well like /u/bootelho mentioned already.

I'm a huge fan of vegan chicken salt

https://www.amazon.com/Chicken-Salt-Australias-Selling-Seasoning/dp/B00P89MGYG

​

it tastes like the packets that come with ramen noodles, in the best way. instant flavor.

You can try taking sodium free salt. Just add it in water and stir. Something like this: http://www.amazon.com/Nu-Salt-3-Ounce-Shaker-Pack-12/dp/B000H1558E/ref=sr_1_3?ie=UTF8&qid=1397648537&sr=8-3&keywords=salt+substitute

Very easy way to increase your potassium intake.

In the beginning months I would also get cramps during sleeping, stretching, or after working out. I use the following on a daily basis and do not have any cramping anymore.

1. One avocado a day and will sprinkle NoSalt and Himalayan salt on it.
   
   
2. 1-2 servings of spinach. Usually go nuts on spinach.
   
   
3. NoSalt. Will sprinkle it on most anything.
   
   
4. Chicken Bouillon Cubes. Have 3 cubes over the course of a day. Mix NoSalt with it.
   
   
5. Best Maid Dill Juice. Will have 4oz before working out and 4oz after working out.
   
   
6. Doctor's Best High Absorption Magnesium Glycinate Lysinate. Found to be the most critical. Definitely notice if I forget to take the daily dose.
   
   For good measure:
   
   
7. Optimum Nutrition Opti-Men. Took these pre-keto, but I'm sure they help.
   

Tried doing the reverse sear?


I've been doing this for over a year and have yet to make a bad steak in the 20 or so times I've done it. A few changes though - I like my steak (Ribeye!) to be about 1.25 inches thick. 215 for about 40 minutes, or until internal temp is 123F. The thicker the cut, the lower the temp and higher the time needs to be.

FLAKE sea salt and pepper 2 hours before going into the oven. I use Avocado oil in the pan, with real butter. Definitely use a digital thermometer for a perfect medium rare at 123 degrees internal temp. Don't forget to rest the meat before the pan (10 mins!), and before serving it. (another 10 mins!)

Sear that puppy on all sides for maximum maillard reaction. You should be just below the smoke point of the Avocado oil before the steak goes in the pan. About 480 degrees I think.

If you did it right, the steak should fall apart with just a fork and be super juicy. Even choice cuts taste amazing with this method.

The easiest way to ensure adequate sodium & potassium is to simply use Morton's Lite Salt, which is just a 50/50 mix of sodium & potassium chloride. It can be found anywhere, I just linked to Amazon for convenience. :)

You really don't need much oil either it's easy to overestimate imo. But I usually end up making a pretty big bowl for 2 people and it only comes out to ~480 cals. I use spray butter and Flavacol to make it more movie theater like as well without adding another 800 cals.

You can try Keto-ade. I make it with ice, water, bottled lemon juice drops, a decent dash of "lite salt", and you can always add some stevia drops but I don't. Also, some people use those Mio drops as well.

​

It's really great! You just have to not overdo it.

Aldi doesn't sell this, but this is the common one used by popcorn vendors. If you buy the whole quart, it's really pretty cheap and will last for years. Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_cp_apa_A4qXBb542Z581

Those symptoms sound like a lack of electrolytes and/or dehydration. Try drinking more water and supplementing electrolytes. If it is electrolytes, after supplementing, the dizziness/headache feeling should go away quickly, and in a while, you should get your energy back, maybe next day.

For starters, I would just start with sodium specifically, just by drink a glass or two of water with a teaspoon of table salt in it.

Better would be getting salt with potassium in it, though, like this Lo Salt https://www.amazon.co.uk/gp/product/B004TEVING - they sell these or similar ones in most supermarkets.

For magnesium, you can get pills. But don't buy chelated magnesium, I heard it gives you diarrhea, I use magnesium malate - https://www.amazon.co.uk/gp/product/B0013RGUK8 - It says it is 10 calories a pill though and recommends 3 pills a day - I usually only took 1 or 2 depending on how I felt.

Never really supplemented calcium, and most of the times don't take magnesium either. Go by the feeling, start with sodium/potassium salt first and see how you feel.

I haven't done a fast longer than 4 days though.

Well, you can take things to help with the electrolytes, as you should.

You wanna double your Sodium intake. You can use Lite Salt as that has sodium AND potassium in it, and a pretty good amount of potassium as well. Better than most supplements anyway. And then you will wanna buy a magnesium citrate. I also use chicken boullion cubes for sodiumm, i put it in a coffee cup and put hot water in it, then drink it. Tastes like soup kinda.

https://www.amazon.com/Tones-Bouillon-Cubes-Chicken-Ounce/dp/B00COCUM96/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1518037994&sr=1-1&keywords=chicken+boullion+cubes

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_1_sspa?ie=UTF8&qid=1518037860&sr=8-1-spons&keywords=lite+salt&psc=1&smid=A2OEG1SKNGURE1

https://www.amazon.com/Natural-Vitality-Magnesium-Stress-Original/dp/B000OQ2DL4/ref=sr_1_1_a_it?s=grocery&ie=UTF8&qid=1518037876&sr=8-1&keywords=magnesium+citrate+calm&dpID=41DVGX7wPXL&preST=_SY300_QL70_&dpSrc=srch

Its not about "going hard", its not a crash diet. You just figure out your macros and stick to it. Let your body handle the rest.

And no stuff like Powerade has electrolytes in it but nearly enough.

Like others have said... water intake and electrolyte supplementation are very important. 99% of the time I'm feeling fatigued/headachey/sluggish is because of dehydration or lack of electrolytes.

My super quick pick-me-up is a glass of water with a squirt of Mio (or other no-cal no-carb drink sweeneter), 1/4 tsp of No Salt (625mg of potassium) and a dash of table salt. I take 2 magnesium citrate tablets (each one provides 200mg) with my drink and I feel better within the hour.

What's your DRA? 1500mg? Whenever I do a low sodium diet, I shoot for roughly 1500mg.

For this type of dietary restriction, I normally stuck to foods that don't need a lot of salt, like veggies, lean meats, and fruit. You'd be surprised how much salt is in bread, crackers, pastries and other baked goods. Pastas and rice also tend to need more salt to add flavor, so I avoid those too, however, rice is more forgiving with how many spices you can add to it.

How do you feel about potassium-free salts and low sodium salt substitutes? There's a pretty good half & half on amazon that has good reviews: https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_12_a_it?ie=UTF8&qid=1511449360&sr=8-12&keywords=salt+substitute

https://www.amazon.com/GoodSalt-Substitute-Iodized-Mineral-Alternative/dp/B00UKSA5D4/ref=sr_1_9_a_it?ie=UTF8&qid=1511449360&sr=8-9&keywords=salt+substitute

https://www.amazon.com/Bensons-Potassium-Chloride-Substitute-Alternative/dp/B006GCMI5Q/ref=sr_1_1_sspa?ie=UTF8&qid=1511449360&sr=8-1-spons&keywords=salt+substitute&psc=1

Like everyone is saying, beef or chicken bouillon (cubes, powder, whatever) is the way to do it. I also usually had a fair amount of Nu-Salt for the potassium as well.

It sounds very weird at first, but let me tell you, drinking chicken broth out of a glass tastes pretty damn amazing.

I tried real butter just the other day on my popcorn and still felt it was missing something. Some people search out that movie theater taste and prefer it to real ingredients.

For those people, beta carotene colored coconut oil, Flavacol salt, and butter topping is all it is. Flavacol has the added benefit of being super finely milled salt, it doesn't have the problem sticking to popcorn like normal salt does.

• Peanut butter and a cup of milk. But I honestly don't crave this if I don't have good bread. I love a high moisture/gummy bread for pb&j. My local Asian/Japanese bakery makes white bread and their bread makes this a gourmet meal!
  
  A shot of canned whip cream straight to the mouth.
  
  
• Bacon, and then runny eggs cooked in the grease. A cup of Ayran (Turkish/arab salted Lassi drink) on the side.
  
  Water.
  
  
  
• Popcorn. Not air popped. Oil popped and oil was cheated beforehand with flavacol.
  
  
• Good quality corn tortilla chips and a jug of mass produced salsa.
  
  
  
  
  
  Special mention. Black coffee to suppress my hunger further.

I'm not a super strict healthy eater. I'm quick to order a burger or I'll have a slice of pizza if I'm hanging out with friends but at least 4-5 days out of the week me and my fiancee eat pretty cleanly for the most part.

• Fish: (Cod, Steelhead Trout, Coho & Alaskan Salmon) main dinner options that I get from a local fish market (live in Chicago). Will grill or bake them with various marinades we make.
  
• Chicken wings/breast: Same as above, will grill them or bake them with various marinades and normally get them from a butcher in the city. Would suggest brining them for 2-3 hrs you're going to grill to keep them from getting dried out.
  
• Apples: snacks
  
• Bulk eggs from Costco
  
• Bananas: snacks
  
• Big canister of unsalted mixed nuts from Costco
  
• Bag of carrot sticks
  
• Organic hummus
  
• Mushrooms/Zucchini/Bell pepper (sauté or roast for a side with dinner)
  
• Bagged/boxed salad
  
• Tomato/Banana pepper (go to on salad)
  
• Frozen broccoli: roast or steam w/no salt seasoning
  
• Big bag of brown rice. Season with a bit of no-salt for a starch if you're craving one.
  
• No-salt seasoning Works well on damn near anything that a person would describe as "savory". Good flavor and no salt.
  
  We have one of those food vacuum sealers so we get fish and chicken in bulk cause it's way cheaper and then will vacuum seal it in individual portions for dinners. It'll stay fresh for weeks and we can pull out 1-2 packs to thaw the day prior.
  
  I was around 197lbs earlier this year in Feb and down to around 180lbs now. Still training normally with BJJ and Muay Thai. I'll drink beer when I'm gaming and still have junk food but like I said before, most of my meals throughout the week are decent.
  
  

from what i've found online, healthy adults are supposed to get between 2600-3400 mg of potassium per day, depending on gender.

so take for example Nature Made potassium gluconate. each tablet is 550 mg but each only provides 90 mg of potassium. so to get the recommended daily amount of potassium you'd have to take either 29(F) or 38(M) of the tablets per day, which seems like an expensive and inefficient solution to me.

NoSalt however, provides 650mg of potassium per 1/4 teaspoon. the recipe on snakediet.com calls for 1 teaspoon of NoSalt which comes out to 2600 mg potassium.

mixing NoSalt in water seems much more practical than taking 29+ potassium gluconate tablets daily.

edit: URL

Bragg's Liquid Aminos add a great beefy flavor to anything it goes in. I also use Bacon Salt pretty liberally! Both are vegetarian.

The Nordic Ware microwave Popcorn popper, and Flavacol is what we use. Excellent results every time, and SO easy.

Yeah, popcorn is great. I like to use some sprinklings of this stuff; a single box is $7 and will last you a lifetime:

Flavacol Popcorn Seasoning Salt

Combine that with an oil mister and you have popcorn that is far tastier than its calorie content would suggest (though obviously still higher than plain popcorn).

If you can use Amazon, this is what I take:

https://www.amazon.com/gp/product/B000BCYRRE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

​

I have only had eye twitches like this when I'm really low on electrolytes like magnesium and potassium. I've had them be so violent that they caused one eye to spasm. It is really frustrating and super hard to work like that.

​

For Potassium, I use this:

https://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-Pack/dp/B00473QUGO/ref=sr_1_2?crid=2XG2MR8FX227D&keywords=morton%2Bsalt%2Bsubstitute&qid=1556714611&s=hpc&sprefix=morton%2B%2Chpc%2C122&sr=1-2-catcorr&th=1

​

I put 1/2 teaspoon in 32 ounces of water (sorry, you'll have to convert those measurements) plus some regular table salt for taste. Plus some kind of powdered or liquid flavoring - we have liquid drops here in the States to flavor water. You could use lemon since you're already drinking that.

I use a pretty popular recipe... but let me know what you think. I use 3 tablespoons of coconut oil, 1/2 cup of corn of your choice, and 1/2-1 teaspoon of flavacol. Tastes pretty close to movie theater popcorn to me.

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1415817297&sr=8-1&keywords=flavacol

people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.

hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.

the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.

a while back someone posted these as great for making "movie theater popcorn"

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1418010489&sr=8-1&keywords=flavacol

http://www.amazon.com/dp/B003C4UDEY/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1WDE09HYJVHMP&coliid=I1SA77W3SBQNC0

i have not tried them yet, but i hope to.

just posted on this but try to use NoSalt for your Potassium needs. I'm not sure if a local grocery store would have it but if they don't, look for Litesalt which is 50%sodium and 50%potassium. good luck!

-- Sorry for the wall of text.

Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.

____

[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.

Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).

_____

Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.

Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".

There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.

This is the stuff you want for jerky.

from original post (thank you u/ccquinn):

>TX caviar: chopped orange sweet pepper, 41g corn, 31g avocado, 1/2 cup black beans, 1chopped roma tomato, small, 2 T dressing (see recipe below)
>
>dressing, 1 cup (only used 2 T for serving): apple cider vinegar, 1 T oil, dash of vegan chicken salt(or user other spices like garlic powder, onion powder, whatever you like), dash of fajita seasoning, no cal sweetener to taste, salt, ground black pepper to taste, lime juice or you can use TrueLime.
>
>rice mix is regular rice with cauli rice. While cooking the regular rice in the rice cooker I added a little No-chicken bouillon and some cilantro. So yum. Then microwaved Green giant Cauli rice and mixed some of that with the regular rice. Then mixed in lime juice.

I've made a similar dish before and typically also add a little finely chopped red onion to the bean mixture. Also I've seen black eyed peas used instead of black beans. Both are good, imo.

If you want actual theater popcorn taste, you have to go with Flavacol. It's the stuff theaters use. Delicious.

Plus it's relatively inexpensive. Bonus.

Interesting... I'd just been looking at this on Amazon.

I've always thought I was in pretty good shape, but recently found out my blood pressure's a bit high. I'm brand new to r/nutrition, so maybe this is a stupid question... can you overuse a salt-alternative seasoning like this? Or can you just go nuts and use it like your typical over-eating human would use a salt shaker?

Hey, I was going through the same thing. My solution that has been partially stated is nu-salt for potassium, Seasonello for sodium and iodine (It's sea salt with iodine), and Ultima Replenisher for the magnesium(It's just a pure electrolyte blend with 100mg of magnesium per serving). I use these because I cycle from water fasting to a keto during the week and all my electrolytes suffer unless you replenish them. I hope this helps and I highly recommend cycling water fasting and keto since fasting puts your body into ketosis. I watched an incredible video albeit a little long on water fasting by Dorian Wilson. (https://youtu.be/DghrZNUP5vo) GL with the diet.

Seasonello: https://www.amazon.com/gp/product/B00CV1OHSC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Nu-Salt: https://www.amazon.com/gp/product/B000H1558E/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Ultima Replenisher: https://www.amazon.com/gp/product/B07SXD8CTL/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Ah I use primarily sea salt when I cook, none of the processed iodized anti-clumping stuff, I find it tastes better. I am not into the fancy pink Himalayan salts and other "gourmet salts" in general, but I have no problems with paying a bit more for Kosher salt.

Also, if you haven't yet, you should try at least once, using a quality salt like Maldon for grilling or cast iron skillet frying a steak, you'll find that the crust that develops and flavor that it produces is vastly superior to table salt.

It also produces a much better result when used with Chocolate..

http://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1456943449&sr=8-1&keywords=maldon+salt

Personally, I just get whatever is the cheapest, which is usually an off brand.

Here is an example of good salt.

Here is an example of what you don't want (lite salt).

Edit: Potassium iodine is fine as it is only used in super small quantities for the iodine content. What you don't want is a large amount of the salt being potassium based, e.g. potassium chloride.

I think pink sea salt is just hype with too few minerals to make much of a difference. I recommend a quality multivitamin and 50/50 sodium and potassium salt in order to make sure you're getting enough potassium which is an important electrolyte. A splash (teaspoon) of magnesium in your water will give you a good amount of this important electrolyte as well and at a much lower cost than pink salt. Magnesium can be a laxative if taken in higher doses and that effect occurs with both the liquid and pill.

I HATE taking large pills, that's why I use liquid or gummies, but feel free to take pills if you'd like.

Combine these and you will be getting everything you need, and at a lower price than pink salt.

Mio is that liquid you squeeze into water to flavor it. The mixture tastes like salt water (because it's salt water) and it's hard to get down, so the mio makes it taste more like gatorade. They make sugar free gatorade but it's way less expensive to make your own.

The lite salt has potassium. The mixture I use for ketoade is based on how much potassium and sodium I need while on keto combined with what my normal diet gives me, so you can always do your own calculations and do less lite salt or salt if you make your own. I just find that ketoade is the best tasting way to get enough of those electrolytes in a day. Drinking broth makes me gag.

Hey everyone,

I think I came up with a good recipe for ketoade and I'd like to get your feedback on it! I have a 24oz bottle that I fill up once per day to sip on, but I make it in batches (120oz) that last me 5 days.

​

Recipe:

• 5 servings of Keto Chow Fasting Drops (1 serving = 1/2 tsp) - 1,100mg sodium, 180mg magnesium
  
• 6 servings of Nu-Salt (1 serving = 1/6tsp) - 3,180mg potassium
  
• 5 servings of Mio Sport w/Electrolytes Berry Bast(1 serving = 1/2 tsp) - 400mg sodium
  
  Makes 5 24oz servings.
  
  Totals per serving;
  
  
• Sodium: 300mg
  
• Potassium: 636mg
  
• Magnesium: 35mg
  
  The only thing I can think of to improve this would be to add more magnesium. What do you think? Any recommendations?

absolutely, yes. K and Na are your two big ones usually with initial cramping analysis. If you are experiencing frequent urination, you very well could be low on both.

Fortunately, they're both very easy to test. Table salt will work fine and you can also purchase, generally from a local shop, a salt-substitute, which is generally simply potassium chloride. Mortons Salt Substitute

Costco sells a salt-free seasoning mix, which I use on the celery, and on eggs, and on just about anything else I'm prepping or cooking. It's excellent, organic, and good for ya.

It costs [$13.95 from Amazon] (http://www.amazon.com/Kirkland-Signature-Organic-No-Salt-Seasoning/dp/B002W5SDEQ/ref=sr_1_1?ie=UTF8&qid=1420390331&sr=8-1&keywords=Kirkland+Signatures+--+Organic+No-Salt+Seasoning), which might seem like a lot of money, but it's 14.5 ounces — and that's a huge container, about half the size of my head. I've filled and refilled a normal-sized spice shaker three times so far, and the huge container is still 4/5 full.

https://smile.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/

Here you go, Lazybones. $3 and free shipping with Amazon Prime. :)

Okay. Well, sea salt can come in different colours depending on the minerals in the salt, so I wouldn't rule it out. I'm more inclined to think it's a sea salt of some variety, because it was soft flakes, and mineral salt tends to be more crystalline.

Take a look at this site, and see if you spot it;

http://www.saltworks.us/salt_info/si_gourmet_reference.asp#.VDAh2flr7J8

It's most likely some sort of flaked sea salt. You might not be able to get the colour you want easily, but white sea salt will taste much the same. I use Maldon sea salt all the time, it's really nice, without getting into really pricey territory.

http://www.amazon.com/gp/product/B00017028M/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687762&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0019S6GLE&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0FBJS9X749W579FR4ABW

Do you use flavacol? Seriously, buy this shit, pop your own kernels, and bask in the brilliance of perfect popcorn.

i have the bacon salt in 4 different varieties. they all rock. original, natural, peppered, and my favorite, hickory.

http://www.amazon.com/Ds-Bacon-Salt-Sampler-4-pack/dp/B001II480G

You can get it at Indian grocery stores, or online.

https://www.amazon.com/Deep-Spices-Black-Salt-3-5/dp/B003WLZXBU/ref=sr_1_7?crid=3TVYSUAX2NK3H&keywords=black+salt+kala+namak&qid=1558907305&s=gateway&sprefix=black+salt%2Caps%2C194&sr=8-7

It's really an amazing flavor boost for tofu scrambles, quiches, and all things faux-egg.

Extra salt n extra butter.

But the secret to movie theater popcorn is the bomb ass powder known as Flavacol. Instantly makes all popcorn better.

Generally it's added to the kernels before popping but I also sprinkle a little on top after too.

For best results, I recommend getting a Whirly Pop. Add some Flavacol and you've got movie popcorn.

I can make popcorn that tastes just like the movie theater stuff. The main secret is just to use what the theaters use. I know, not very amazing, but it works!

First, use popcorn colored coconut oil like this: https://www.amazon.com/gp/product/B003C4UDEY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
You want to use just enough to coat the bottom of your pan and half way up the popcorn kernels (amount depends on how big the pot is and how much popcorn you put in. For me its a couple of tablespoons. I just eyeball it.

Before you put the kernels in, put in 1/2 to 3/4 tsp of Flavcol: https://www.amazon.com/gp/product/B004W8LT10/ref=oh_aui_search_detailpage?ie=UTF8&th=1 Nothing else really works. Its got to be this brand. It is super-fine flavored salt and it is yummy. I use 3/4 of a tsp but that is too salty for most people.


If I am really lazy, I make home made microwave popcorn, too. I just put some kernels and oil and the salt in a bag, shake it up and staple it. Pop in the microwave. The staples do not seem to hurt the microwave.

Trace Minerals brand

When I make an electrolyte drink I use a teaspoon of this, but then I'll also add a few shakes of this potassium salt so that i get a good 10-15% of my recommended potassium in one drink.

The best, most closest thing to replicating they taste of salt, that I’ve ever found is “Table Tasty”. It’s not cheap but it lasts, and is absolutely worth it. I highly encourage all of you to try it out...

Benson's - Table Tasty Salt Substitute - No Potassium Chloride Salt Substitute - No Bitter After Taste - Good Flavor - No Sodium Salt Alternative - New Size 3 oz Bottle With Shaker Top https://www.amazon.com/dp/B006GCMI5Q/ref=cm_sw_r_cp_api_i_AtWRDb428DNYN

I’ve also found that certain amounts of sugar makes some foods taste good, in just a slightly different way. I had a hard time with spaghetti after I had to lose salt, but subbing just a bit of sugar in place of it made it very tasty again. This mainly works for sauces and the sort.

Popcorn is the best! I finally caved and bought a stovetop popcorn maker and I've used it about 5 times in the last week already. Cooked in a little coconut oil and adding in some Flavacol it tastes just like it does in the theatre! And it costs so little but is really not that bad for you!

What kind of popper do you have, a kettle, or an air pump? If you have a kettle, you're in luck. What you need is some butter flavored coconut oil, some flavacol seasoning salt, and some butter topping!


Paragon Coconut Popcorn Popping Oil (Gallon) https://www.amazon.com/dp/B002YLI9E2/ref=cm_sw_r_udp_awd_AsL3tb11QZ0R4WSD


Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz. https://www.amazon.com/dp/B004W8LT10/ref=cm_sw_r_udp_awd_YpL3tb1JXSFMGA3R

Paragon 16-Ounce O'Dells Supur-Kist II Butter Flavored Popcorn Topping https://www.amazon.com/dp/B002YLG8QS/ref=cm_sw_r_udp_awd_EtL3tb1J6RA9B7B0

That last photo is amazing.

Also, for those wondering like I was, Prague Powder.

It's called flavacol, a salt that sticks to popcorn better, and you can buy it on Amazon.com. Add it to Snappy white popcorn and you'll have something better than the movie theater.

nu salt (per /u/perritosupergordito, contains ingredients derived from honey) and lo salt are pretty good.

I get my potassium from Nu-Salt and was able to completely avoid the keto flu-like symptoms. Best of luck with your latest attempt!

Sodium: broth/bouillon. Beef tastes better but chicken is more readily available. I'll put a TBSP into my 24oz coffee cup in the morning, drink it throughout the day, and that's about 2500mg of sodium. More if I counted the splash of Frank's Red Hot. Adding a TBSP of heavy cream really kicks it up a notch.

Potassium: No Salt (NOT Nu Salt or Lite Salt) as it provides 2600mg of potassium per TSP. Nu Salt contains more, if I'm not mistaken. I'll sneak 1/4 tsp of No Salt into that same coffee cup in the morning and usually split the remaining 3/4 tsp into two 28 oz bottles of water with a few squeezes of Mio water enhancer. Looks like Nu Salt might be easier for you to find, at least on amazon. Also, spinach.

Magnesium: two of these

https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1493329014&sr=8-1&keywords=maldon+salt

OP GET THIS IT'S SUPER TASTY!

congratulations! this is what i use for potassium. i think one can order it on amazon
https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC?th=1

Well, we do ('murica!!), but you can get the stuff I use possibly where you are:

http://www.amazon.com/Kernel-Seasons-Cheddar-Seasoning-Shakers/dp/B000ILK9PM/ref=sr_1_1?ie=UTF8&qid=1414275010&sr=8-1&keywords=kernel%27s+white+cheddar

Worth a look at your local Amazon site!

10 year theater veteran checking in...

You need both proper seasoning and a proper device to make it in.

To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.

The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.

So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.

Copy/pasting my comment from another thread:

----------

This is what I use at home:

• Popcorn popper
  
  
• Yellow popcorn
  
  
• Butter-flavored coconut oil
  
  
• Butter-flavored salt
  
  Indistinguishable from movie theater popcorn.
  
  The popper isn't terribly cheap, but it's worth it if you make a lot of popcorn. The popper isn't really the most important part, though. The oil and salt are what makes the theater popcorn so damned good.

This is what you really want, OP : https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

Use whatever popcorn and oil is handy/works best, that seasoning is what'll make the difference.

Chicken Salt!

https://www.amazon.com/gp/product/B00P89MGYG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

great on avocados and everything else

Get this: https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?ie=UTF8&qid=1378260313&ref_=sr_1_1&sr=8-1


and this: https://www.amazon.com/Amish-Country-Rainbow-Blend-Popcorn/dp/B00017LEZC?ie=UTF8&qid=1378260344&ref_=sr_1_2&sr=8-2


and this: https://www.amazon.com/West-Bend-82306-6-Quart-Electric/dp/B00004RC6R?ie=UTF8&qid=1378260208&ref_=sr_1_1&sr=8-1


For the best popcorn you have ever tried in your life.

I used to get these so horribly, it felt like the muscle was literally trying to rip itself out of my leg, and it was all I could do not to scream. They've subsided in recent years.

One of the cheapest sources of potassium is "lite" salt, such as this. I've found that calcium pills help too.

I'm going to give you some high protein, no oil, no soy recipes but you'll need to adjust them for no salt, no onion. (Is a salt substitute possible? (haven't used this myself, just has good reviews) Do dried or very well cooked onions work for her, or onion powder, or shallots or leeks?)

These may be highly spiced, but don't need to be spicy-hot at all. They call for onion, just leave it out, or use a bit of onion powder if that works. If you leave out all the salt, I'd increase the other spices and vinegar.

Cumin Infused Veggies and Chickpeas over Quinoa

Lentil Soup

Smokey Apple Baked Beans

Mushroom Lentil Burgers

Burmese Tofu

Peanut butter on whole wheat toast

a pea protein powder to make smoothies, or smoothies w/ oats and flax added

​

Some other places for ideas:

Low FODMAP recipes won't have onion

Fat Free Vegan recipe website and Susan's blog

Nutritarian or SOS-free groups have no salt recipes

The best centipede I've seen on amazon

I make my own Gatorade for cramps. In the spices section of your grocery store, there should be a salt alternative for people trying to lower their sodium intake called Salt Lite. It's a mixture of salt and potassium which also tastes salty. It's supposed to trick you into thinking that you've added more salt to your food than you actually have, but it's a mixture of the same two ingredients in sports drinks. I put 1/4th a teaspoon of that in a water bottle, add a squirt of the store brand (Kroger) Crystal Lite to make it taste good. They make some with B vitamins in it and one with caffeine and B vitamins. I have some of each. I top it off with water and shake it up. I will also add a 1/2 teaspoon of creatine in there if it's the drink I'm going to take with me after breakfast.

Despite not wanting to use a pan, not wanting to accept that you purchased a $200 machine that does the job of a pan you already own can do, use a pan. It's cheaper, easier to clean, simple to use, doesn't take up space, and fits in your existing cabinet.

Put this in a large sauce pan with lid on the stove on medium:

30g of ghee
5g of popcorn salt / ground kosher salt (mortar / pestle works)

heat it just until the oil starts to sizzle on the edges.

Add 60g of popcorn and crank the heat up to high on your stove. when the first few kernels start popping, gently shake the pan to keep the oil moving and coating all the kernels that pop.

Ghee is clarified butter, butter with the milk solids removed. Milk solids burn at a lower temp than the oil in the butter, which is they are removed for this task. You can buy this in your grocery store or international (Indian) market.

As soon as the popcorn is done popping, get it off the heat and get the lid off. Excess steam exposure will overcook the popped corn and make it tough.

If you feel you must buy some sort of machine, I suggest the WhirleyPop, as it eliminates the need to shake the corn by simply turning a handle.

If that isn't buttery enough for you, movie popcorn fans often like it with Flavacol, the buttery powder placed in coconut or other oils that gives movie theater popcorn its yellow appearance and oddly buttery flavor.

I'm gonna recommend this because it's often a lot easier to get your sodium than your potassium, so I prefer the full potassium source.

Just don't eat too much at once - 1/2 tsp or more and you'll be running for the bathroom promptly.

Not local, but I bought this stuff and it's pretty decent:
https://www.amazon.com/gp/product/B008X6KE0E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

This is the shit with popcorn!

Sodium. Potassium. Magnesium. In that order.

Want to make it easy? Buy bullion paste or cubes. Drink hot broth twice a day with 1/8-1/4 tsp of potassium salt in in. That's what I do. Have some next to me right now as a matter of fact.

This is what I use specifically:
Boullion:

Potassium:

Magnesium:

[Although I recently switched to four of these a day:] (http://www.amazon.com/Cardiovascular-Research-Magnesium-Taurate-Capsules/dp/B00014D5TS/ref=sr_1_2?s=grocery&ie=UTF8&qid=1450453968&sr=8-2&keywords=magnesium+taurate)

I used this recipe as a guide but I adjusted it for my tastes.

The only thing I put in it other than the salmon, eggs, and almond flour is this.

It has "organic onion, organic garlic, organic carrot, organic black pepper, organic red bell pepper, organic tomato granules, organic orange peel, organic parsley organic bay leaves, organic thyme, organic basil, organic celery, organic lemon peel, organic oregano, organic savory, organic mustard seed, organic cumin, Organic marjoram, organic coriander, organic cayenne pepper, citric acid and organic rosemary".

It's very tasty. :)

Also I make my own almond flour by throwing some almonds (also from Aldi) in my food processor.

Also, you might want to remove the skin and bones. I don't (the bones are soft and the skin has fat) but some people don't like the texture.

This is the only answer.

Source: I love popcorn. Add some white cheddar popcorn seasoning and you're set.

> Could potassium supplementation help?

YES lol, look up "lite salt" https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY.

It's 350mg potassium and 290mg sodium, I guarantee you probably aren't getting any potassium and it's raping you.

Oh, I overlooked the link. This is interesting - 70mcg per 1.5 gram or 47mcg per gram and that's 45% of daily value (DV). Where did 120mcg/g come from?

The other salt contains 40% of DV per serving of 1.4g. According to National Institutes of Health, the DV for iodine is 150 mcg for adults, so that's roughly 60mcg or 0.06mg per 1.4g.

​

Those look damn good! I can't tell if that's kosher salt on top or Maldon. If it's not Maldon, try it; it makes a huge difference!

I use this stuff in place of salt in most recipes. It's good stuff. You can get it at Costco, or for a little more at Amazon.

https://www.amazon.com/Kirkland-Organic-No-Salt-Seasoning-14-5-oz/product-reviews/B002W5SDEQ

Here's your starter kit:

>https://www.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1495559034&sr=8-1&keywords=popcorn+popper+stove

>https://www.amazon.com/Gold-Medal-Products-Flavacol-Seasoning/dp/B007HN5KNA/ref=sr_1_2_a_it?ie=UTF8&qid=1495559045&sr=8-2&keywords=popcorn+flavor+salt

>https://www.amazon.com/Natures-Way-Organic-Virgin-Coconut/dp/B00J51RB3E/ref=sr_1_1?ie=UTF8&qid=1495559064&sr=8-1-spons&keywords=coconut+oil&psc=1

>https://www.amazon.com/Snappy-Yellow-Popcorn-4-Pounds/dp/B003832GRQ/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1495559074&sr=1-10&keywords=popcorn

>https://www.amazon.com/Amish-Country-Buttery-Popcorn-Topping/dp/B00AX6JGI8/ref=sr_1_4_a_it?ie=UTF8&qid=1495559107&sr=8-4&keywords=popcorn+topping+butter

You only need a little bit of salt at a time, so that'll last you years. I like the Orville popcorn topping, but couldn't find it cheap on Amazon. Anyways, this is a good set so you don't have gallons of stuff in your house, but still get authentic movie theater taste.

What is 'lite' salt? Is it just this which appears they have replaced a portion of it with potassium chloride to make it "lite" ?

If so, I suppose I could try that. Thanks for the tip!

My wife used to eat 4 eggs a day before we switched, so she gets it. Anyway, she loves this salt. It has the sulfur taste you need. Just put it on food, tofu scramble, etc, AFTER the food is done cooking because the sulfur taste does cook out of it.

It's a brand name, hence the quotation marks. It's this stuff - potassium chloride, and thus an excellent source of potassium.

mortens lite salt... you can make your own gatorade with crystal lite packets. it is perfect because you are deficient for potassium on keto and you are not going to find an effective potassium supplement as it can kill you if abused so they ban it out right but allow it for low sodium diets aka lite salt.... also has calcium, sodium and magnesium, good balance 1/4 teaspoon once or twice a day depending on exercise should do you <fine>(https://www.amazon.com/Morton-Salt-Lite-Less-Sodium/dp/B071VRKP4C/ref=sr_1_2_a_it?ie=UTF8&qid=1549423092&sr=8-2&keywords=morton+lite+salt)

What you want is Flavacol... orange salty goodness!

product page on amazon

Ok, so let me get this straight here.

I should put kernels in a paper bag with some of this stuff, microwave it, and pour it into the bowl with some of this stuff on top?

> What do yall do with popcorn? I usually just open the bag and shake in a ton of hot sauce. It's amazing!

I start with this, pour in this and this, add the popcorn, cook, then finish it with some melted butter.

It is hard to go back to microwave popcorn.

Use Lite Salt (find it locally for cheap) on ALL THE THINGS! \o/

#Guys looks like Amazon is starting to run out! It says on their website only 20 left in stock LOL

Edit: 17 left in stock. 3 more centipede's ordered since the time of this post. Edit at 8:41 PST

Don't forget Nama Kalak (Black Salt) it's witchcraft for tofu scrambled eggs. It's used in every veg-egg replacer and cheap to get at Indian/Middle Eastern groceries or Amazon; makes it taste/smell just like scrambled eggs.

garbanzo/ Chickpea egg?
here some recipes

https://www.youtube.com/watch?v=a62y52IKMxo

https://www.youtube.com/watch?v=Lu8am92PwlE

there is also that stuff they sell vegan egg

https://www.amazon.com/Follow-Your-Heart-VeganEgg-4-Ounce/dp/B0182XQRIU/ref=sr_1_3_a_it?ie=UTF8&qid=1522707993&sr=8-3&keywords=vegan+egg


also if you make the tofu maybe she can try it ? This black sea really makes it taste like eggs here the one I use.

https://www.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/ref=sr_1_3_a_it?ie=UTF8&qid=1522708110&sr=8-3&keywords=black+salt+indian

I gave it in the directions. NO SALT which you ca find at the market is just potassium Pink himalayan salt. CALM is a magnesium powder product that is effervescent and mixes in water. Usually taken for bed or anytime to relax. CALM: https://www.naturalvitality.com/natural-calm . NO SALT: https://www.amazon.com/NoSalt-Original-Sodium-Free-Alternative-Ounce/dp/B0049IRCAA/ref=sr_1_3?gclid=Cj0KCQjw753rBRCVARIsANe3o47n5X7jnqJ0rEqGolFoE58nfMfU-aN6LZJJnJNtbRuGTDbZVk_TsEoaAn4LEALw_wcB&hvadid=241641998359&hvdev=c&hvlocphy=9007733&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=9701294421541340602&hvtargid=kwd-6827623241&keywords=no-salt&qid=1567083886&s=gateway&sr=8-3&th=1

Nope, that's another brand, but probably the same thing - mainly potassium chloride. The one I like is Morton Salt Substitute in a small dark blue container. There's yet another brand in a bright blue container called Nu-Salt, which I hate because some additive in it burns my tongue! Amazon has a picture and description of Morton Salt Substitute at http://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-88-6g/dp/B00473QUGO

You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.

Cheers!

I ended up getting this [Magnesium] (http://www.amazon.com/gp/product/B000BD0RT0?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00) and I got [NuSalt] (http://www.amazon.com/gp/product/B000H1558E?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00) and they will be arriving tomorrow :)

>really fine granulated popcorn salt

Flavacol

(You can thank me later)

You can get a similar machine for pretty cheap, and just use Flavacol.

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

Boom. Movie theater popcorn.

I disagree. Try some Flavacol and you'll love it. Best shit ever

Sure,

• Pork Belly: $2.99/lb
  
• Pink Cure #1: $14.22
  
• Kosher Salt: $7.91
  
• Brown Sugar: $6.00
  
  Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.

In the US, you can't get a potassium supplement over 99mg, and you need 1000mg. Just get the Nu-Salt at hopefully most grocery stores, looks like this and will be by the spices/salt, usually on a low shelf.

If you're going to make popcorn, do it right.

• Wabash Valley Farms Whirley-Pop Stovetop Popcorn Popper
  
• Savannah Gold Popcorn
  
• Wabash Valley Farms Real Theatre Popcorn Popping Oil
  
• Gold Medal Flavacol Seasoning Popcorn Salt

The vast majority of us use Lite Salt (which has 350mg potassium and 290g sodium per quarter teaspoon) or No Salt (which has 610mg per quarter teaspoon). Mix it into broth or ketorade, or just use it on your food throughout the day.

Much easier than taking pills imo!

> My personal reason. My home theater falls into the category of "just good enough"

A growing issue is it is becoming more and more affordable for people to own home theater setups that surpass the theater experience. The only thing that I feel my personal setup doesn't beat is a true imax. Other than that being able to cuddle on the couch in my jammies with popcorn that cost under a dollar far beats any experience a theater can deliver.

Pro-tip: Flavacol your popcorn.

There are 3 things you need to make popcorn at home that is just as good as movie theatre popcorn. First, a good popper. Second, pop it in coconut oil. Third, and this is the real secret, fake butter seasoning. So, so good.

This oil + this salt + these kernels = Movie Theater Butter. The Flavacol makes a HUGE difference.

Lite Salt. It's basically salt with less sodium and potassium added. Most definitely cheaper in stores however.

So whats wrong with the stuff you make? Have you tried different oils or anything? I started using https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1491135589&sr=8-1&keywords=flavacol&th=1 not too long ago and it makes my popcorn taste just as good or better than movie theater popcorn.

Get one of these and ensure you use this with it and it's exactly the same and much cheaper.

It takes about 5 minutes to make a large popcorn that's movie theater quality.

I just bought this one: https://www.amazon.com/gp/product/B0005YM0UY/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

It has twice more potassium in 1/4 teaspoon, in case you are interested.

especially if you put some Flavacol on it. it’s the secret ingredient all theaters use to make their popcorn taste better than microwave popcorn

Not to mention, a little bit of this for good measure...

The real stuff used in theatres is flavacol, which you can buy on amazon. Works way better than regular salt.

Try "lite salt" which is 50/50 NaCl and KCl - this will help supplement your potassium too, which is generally harder to get than sodium. Get accustomed to putting some on your food, cook with it, and even dissolve a small amount in water you drink throughout the day if need be.

Listen to your body. I can tell you that when I am deficient, putting it on my eggs in the morning makes them taste much more delicious. If it tastes noticeably salty, I cut back. Give it a week and you'll start to see what I'm talking about firsthand.

How do you recommend getting the electrolytes? Is there a better/tastier option than just drinking lite salt or no salt and water?

A lot of people get Lite Salt - Which like half sodium and half potassium.

You're probably going to want some plain old table salt to go along with that though. I just get Sea Salt from Trader Joe's.

lite salt

> Morton’s lite salt

I found this, but it is crazy expensive. Funny because it costs 8.50 on amazon US https://www.amazon.ca/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY