I’ve also have the same problem as Varangy with regard to pasta. Granted I’m better about it now. I only eat Dreamfields (still not convinced on their carb count, but seems to work) and try to only cook enough for the people eating. If my fiancee wants extra for leftovers, I make her cook it later. There’s no way I will not eat it. I also cover it in lots of fat and protein. All homemade, vodka sauce with lots sausage, grass fed beef meat sauce, alfredo with grilled chicken or shrimp and if I’m still hungry I eat more sauce by itself. Take just the leftover sauce for lunch a lot also, no pasta. Of course, I grew up in an Italian area with the sweetest little old lady who cooked a pot of sauce for the neighborhood kids every frickin’ day. Man that was good…:(

Mark, Thanks for stopping in. I tend to stick mainly with olive and coconut oils and coconut cream for my fat, but I’m like you…everything is well-coated. People just look at me wide-eyed while I pour olive oil all over my meat and vegetables or salad. I think the carb cravings largely go away over time, especially once one gets over the fear of fat.

Varangy and Migraineur, interesting stuff on the food aversion during pregnancy. I hadn’t heard anything about that…probably because I’ve never been a pregnant woman.

Cheers
Scott

Great point. I agree with you on the fullness versus satiety issue. You have framed it very, very well.

I, sadly, love carb-rich foods such as pasta and bread. I could eat 10 kilos of tasty pasta at any one sitting, and I would walk away stuffed but not sated. Were there more room in my stomach, I would eat more.

Whereas if I consume something with high fat, low cards and moderate to high protein, I am never, ever stuffed but am sated. That is, I cannot finish a large steak topped with butter b/c I am simply satisfied. I do not desire it any longer. Not the same with the aforementioned pasta, were I not physically stuffed to the gills from the pasta.

Psychologically I still want to eat my pasta.

Satiety versus fullness. Big difference.

People who ask me “what about my lingering carb cravings when I start your Primal way of eating?”, I say “wait until you find out you can replace that carb craving with a fat craving and have it be GOOD for you.”

I have read about the pregnany women food aversion theory as well — I want to say, U of W researcher evolutionary psychologist Margie Profet is its originator — but I could be wrong.

If I remember correctly, the theory is that the women’s most intense food aversions roughly corresponds to the first trimester — when the fetus is developing his or her nervous system and therefore thought to be most sensitive to any potential toxins in his or her mother’s food sources.