1. We're about to get a puppy (our first dog) in early June. I was going to do Susan Garrett's crate games first and foremost.

  2. Thanks. This particular set of classes has AKC puppy program, level 1 and level 2 obedience, AKC good citizen program, then therapy dog training and AKC advanced canine good citizen training. More too (advanced obedience, rally, trick). I may also sign up for Susan Garrett's Recallers or other programs. But I want to see how classes go first. And our breeder says she breeds her dogs to be therapy dogs, but I'll have to see what the actual personality of the dog is like.

  3. Yes, we feed our bernedoodle a raw food diet. We feed him Iron Will raw food, the puppylicious line for the first year. It’s AFFCO certified and has the proper calcium to phosphate ratios for healthy bone development for growing puppies. We clean his beard after every meal with a warm slightly soapy rag. It’s a lot of work but we feel it’s the most natural for dogs so we decided to go the raw route. We meal prep and get his breakfast, lunch and dinner pre made in slow feeders for the following day. He has to eat out of a slow feeder otherwise he gulps the whole thing down in 3 seconds lol

  4. There are some valid reasons. Many doodle breeders don't health test their dogs so you're paying a lot of money for a dog that could come from bad health lines and be prone to cancer and joint issues. Most doodle breeders don't prove their dogs in sport or show so, similarly they aren't proven to have healthy joints and etc. Doodles are inherently a gamble also, they talk about temperament being good but doodles are often reactive, have no temperament showing and you could get the worst of both breeds temperaments, there is no constancy. Doodle coats are more likely to be mixed and more likely to mat. Many breeders won't tell you the real price and time commitment to keep your doodles coat clean, it's like $100-$150 for a groom and should be done at the very least 4 times a year and many dogs you have to brush every single day or their coats can get gross.

  5. What purebred would you look at? We need hypoallergenic, want a medium sized dog. The only purebred, hypoallergenic dog I liked was a poodle, but I don't like their looks as purebreds. That's what brought us to Bernedoodles. (We do like water dogs, but the extended family already has three of those.)

  6. Poodles can look so different based on haircuts. Many look identical to doodles actually, it’s really in the haircut, and groomers can do just about any look you want. Also, hypoallergenic is not accurate, you have to get allergy tested in detail to know what part of the dog you are allergic to. It can be the saliva, hair, dander, or others. The term “hypoallergenic” when used in the industry is based on dander for the most part and isn’t a blanket statement to everyone with allergies to dogs. If someone has an allergy in your family, definitely get tested before purchase! I’m on my 3rd owner having to rehome due to not knowing this ahead of time.

  7. Our extended family has three Portuguese water dogs. My wife is fine around them, although did have a minor reaction to their saliva. So, we're hopeful she's okay with a bernedoodle. (And we did not want to get a fourth, then a fifth, water dog; we plan to get two dogs, and five water dogs seems excessive. We wanted to go a different path.)

  8. I don’t know the answer, but I’d bet money that it’s more the PUFAs than genetics.

  9. But not by much. And her Lp(a) is three times less than mine. I also ate a diet very high in saturated fat, very low in PUFA, and my Lp(a) didn't move much.

  10. So, I got this test done and 23andme says mine is normal, and I do not have any greater propensity to gain weight from saturated fat.

  11. That's not how genes or science work. First of all it wasn't a test on the croissant diet. And second, it doesn't mean your destiny is sealed when reading these gene tests.

  12. It's based on crapidemiology, so it's most likely wrong anyway. What they did was find a correlation between "high fat" diets and obesity, found some gene they thought influenced it. It's wrong.

  13. Hmmm...why then have I always been able to get fat eating ice cream? It's low PUFA, high saturated fat. Yet, when I went into the military at 18, I gained 15+ pounds (after basic) eating ice cream (or that's what I remember anyway). Was I metabolically unhealthy after being on the football team, being a body builder, getting ripped, going into the military, then getting fat eating ice cream?

  14. My best results have come from no longer fasting, aside from the overnight fast, and being sure to not start the day with carbs (with few exceptions) per the

  15. My best results were achieved by stopping eating high saturated fat, going back to 36 hour fasts, and eating higher protein, lower fat, keto. Lost the 20+ pounds gained by TCD, gained muscle mass. I never stopped time-restricted eating. I can't eat breakfast after not eating it for 5+ years. 9 years LC/keto as of 1/1/22, with small exceptions for TCD and some paleo.

  16. I never noticed being hotter. But I'm one of those who gained a lot of weight.

  17. I agree, even the low energy high protein approach doesn't really work as far as satiety goes (I'm expecting a disagreement here about how TCD fails and HP keto is the holy grail ...)

  18. I personally have lost the 20+ pounds I gained while on the TCD with HP keto. Does that mean you should eat HP keto? No.

  19. Seems like it's the unrendered suet based on this quote from the article "If you’re trying to get a flaky crust with alternating layers of flour and fat the firm nature of unrendered suet gives you a huge advantage"

  20. I don't think that would work. Suet is relatively hard. It is not going to mix well with flour, at least if done by hand. You'll have big chunks of suet in there, not alternating layers of fat and flour. They also use a food processor, which might work.

  21. I don't think stearic acid supplementation is necessary. I'm not a fan of supplements in general.

  22. None of those fats sate me. I can eat as much butter as you want me to eat, and still be hungry. I've not tried it with tallow, which I make myself from suet, but that's because I think it would be gross. Even butter is very difficult for me to eat by itself, but in the past when I added it to everything and had bullet-proof coffee with it in, I was never sated. Never. (Goes for butter + "starch" too, as in croissants: I have to physically stop myself from eating those, with added butter.)

  23. The key to brewing ripe pu'erh is knowing that the steeping times can be very short and it will generally allow for many steeps. Black tea (which is not pu'erh) will say steep 3 to 4 minutes. With pu'erh the first 2 or 3 infusions may very well be only 15 seconds apiece. If you are able to acquire a see-through brewing vessel you will be able to see how quickly it becomes dark and is (probably) ready to drink.

  24. Mine usually lasts a week, but I only drink one "cup" per day. It might last longer, but I generally throw it away after a week.

  25. I'm French and like Nesquik (cocoa + sugar). So currently you do Hot Chocolate + veggies on a low fat diet ? Are veggies low carb ?

  26. Interesting. I'm thinking this is genetics, at least in part. For me, I can eat as much butter + starch as I want, with zero satiety. Gained 20+ pounds on the croissant diet. With "real" croissants (without added stearic acid), and with added butter, I have to physically stop myself from eating more. No satiety whatsoever. Same with cacoa butter. Same with potatoes fried in beef tallow I made myself from suet (so-called "french fries" in the US).

  27. I can honestly say that I have NEVER felt hungrier after eating higher PUFAs. NEVER. For instance, pork or chicken cause no larger hunger than does, say, beef. None whatsoever.

  28. I did alot of experiments. My goal is diet and reaching highest satiation point (longer fasting) My focus in the beginning was getting streaic acid. So I switched from butter to cocoa butter which got the highest stearic acid.

  29. But coconut oil is short fatty acids, which should not cause fat cells to be insulin resistant, thereby losing all the effects of the protons theory. It's mainly C12 followed by C14. Relatively low Palmitic (C16) and low Stearic (C18).

  30. Sounds to me like you lost a good chunk of fat at first, then your body put on the brakes. It's been harder to lose more weight because you've been losing muscle mass, not fat, and your body really wants to preserve your muscle mass.

  31. Eat some croissants? The ones that caused me to gain 20+ pounds? In almost no time whatsoever?

  32. I don't believe so. For instance, even when I was 18 (57 now), I could get fat easily eating ice cream. Went into the military, went through basic training, went to a school, gained 15 pounds eating ice cream.

  33. Low pufa but low fat doesn’t work either. I’d say that’s a big part of the problem there. Beer is high in purines which I’m hearing can cause weight gain through a uric acid pathway. Also chain pizza is probably a bit high in pufa too. Ice creams of course is high in fructose.

  34. I disagree. I went on a LFHP (low fat high protein) keto diet, and got into size 34 inch pants (from 43 inch pants). Then I tried TCD and blew past my 36s and had to buy 38s. By going back to LFHP keto, I'm back into my 36s, though not into my 34s quite yet.

  35. I personally don't think Peter D.'s theories apply to humans. Sorry.

  36. I should have been more clear, less than 2% calories from linoleic acid. I don't think this is any reasonable cut off for obesity, I'm more thinking about discussions Tucker Goodrich has had concerning linoleic acid and cancer occurrence. But I agree with you, I don't think there's any reason to restrict to 2% from pufa, but it's very realistic to restrict to 2% or less from linoleic acid specifically.

  37. I can't determine whether this is true. This says "Although linoleic acid accounts for ∼88% of the total PUFAs in soybean oil, the levels in most commonly consumed foods exceed 70%. For example, of all the PUFAs in most meats (beef, chicken, and pork), the contribution of linoleic acid is between 70 and 85% and >80% in eggs."

  38. I'm at 41% o6, at a lean 19 bmi. Very clean animal based keto for 2 years. Minimal eating out, no seed oils in the house, minimal packaged/refined food. Pork via fbm subscription, but I do have other chicken and pork. Sometimes you just gotta shrug....

  39. I got 32.76% O6, and I had been concentrating on eating sat fat for months before then (my sat fat was 36.91%, 97th percentile), along with reducing pork, chicken, oils of any kind, for a long while (years?). I also switched a while ago (years?) to eating beef at least for my lunches. I buy farm-raised chickens a lot, limit pork to the leanest meats, etc. Still eat some regular chicken and pork, though. Do think Brad's pork has the best fat, and I'd buy nothing but his pork if I could.

  40. I think Brad is delaying that, just to isolate what happens with lipoic acid.

  41. Exactly. I had a hunch that the lipoic acid was causing a lactate drop so I wanted to try just that. I have a weight loss experiment planned for after turkey day, but I'm also going to test the effect of succinate on lactate and then the two in combo.

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