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.

We're all going for 25 pound bags of Morton Salt at $18.50 including shipping. But you can also buy smaller quantities. Boxes of Kleenex so they can wipe their tears away, haemorrhoid cream because they're so but hurt, baby's dummies/pacifiers to help them stop crying....https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G/ref=sr_1_5_a_it?ie=UTF8&qid=1479699991&sr=8-5&keywords=morton%2Bsalt&th=1

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

• 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.

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.

TX caviar: 1 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.

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.

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.

Man, this brings back such memories. I worked at a local theater and we would routinely oversell Titanic by roughly 30-40 tickets (per management directive) so it was my job to tell 30-40 angry people they couldn't get in. 17 year old me got yelled at so much. As much as it sucked, I learned a lot dealing with all that.

BTW if you want authentic movie theater popcorn at home buy some Flavacol

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.

#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

Personally I think potassium is the most difficult nutrient to get enough of. To help with my daily goal I have switched over to using lite salt which is an iodized blend of sodium and potassium. Over the past 7 days I have averaged 4500 mg of potassium from dates, soy milk, coffee, carrots, and lite salt.

(To be fair, I am currently consuming an unsustainable amount of dates, but this 11 lb box isn't going to eat itself!)

For most people, leafy greens are the best bet for easily increasing your intake. One cup of cooked chard is nearly 1000 mg.

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.

Theoretically shouldn't be too hard. Toss your pork rinds in a little butter for sticking power and then some Flavacol to coat.

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

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.

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

Don’t forget the Flavacol!

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_3?keywords=Flavacol&qid=1566405149&s=gateway&sr=8-3

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.

Black Himalayan Salt in a tofu scramble adds an eggy flavor and it's vegan. I know eggs are vegetarian. But, I thought I would throw it out there.

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.

The best centipede I've seen on amazon

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G?th=1

The Human Body is composed of approximatly .4% Salt by body weight. I'm gonna use 150lbs as our average weight here, so that gives us 9.6 ounces of salt in our average human.

A Bulk order of salt comes in at around 5 cents per ounce.

That gives us .48 cents for the worth of the average human's salt.

Next time I hear anyone say something about someone showing what their salt is worth, I now have a witty comeback of "About 50 cents."

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.

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!

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.

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

product page on amazon

> 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?
  
  

I bought it in one of those health stores. You know, the ones that sell that weirdo organic, gluten free and healthy shit (here they often have vegan stuff. Can be downright treasure troves sometimes). Idk, I live in a small town, so it shouldn't be too hard to find? Worst case order it online.

It's obviously kinda pricey, but since I only use it for these egg kinda dishes, it lasts forever.

I work at a movie theatre this and coconut oil are what we use when we pop popcorn

For those of you not worried about the oil: Coconut oil and flavacol

I worked at a movie theatre for 8 years and make it the same way (just on a much smaller scale). 1/2 cup kernels, 3 tablespoons refined coconut oil, & 2 tsp Falvacol. It's available at Smart & Final for a couple bucks and will last forever. https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10

https://www.amazon.com/Diamond-Crystal-Kosher-Salt-lbs/dp/B0011BPMUK

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.
   
   

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!

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

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!

Only 8 bags left!

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G

It's not sugar, it's salt. You need a lot more salt on keto to maintain an electrolyte balance. Good to post and ask for help, instead of grabbing for something sugary. Get a salty broth to help keep your sodium level up. Do not fall for "electrolytes drinks" from the store, they're not enough for us. We don't hold water weight, and need those minerals replenished throughout the day. If you eat 3 meals, get your green veggies, fish, poultry, a few nuts and seeds in there, to get potassium and magnesium. If you skip those or fast and eat just once a day, then make a daily ketoade to help keep sodium, potassium, and magnesium in your system.

This is a popular method for ketoade:

Sodium & Potassium. 1/4 to 1 tsp
Morton Lite Salt

Magnesium 1/2 to 2 tsp
Natural Calm

Put in a large bottle of water or flavored drink or powerade zero and you have a ketoade. Sip through the day, don't chug ketoade.

You choose your own measurement, maybe start on the low end, see how you feel and up it as needed.

FAQ daily supplement recommendations:

Sodium 5000mg

Potassium 1000mg

Magnesium 300mg

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!

1. After lots of research, barring pre-existing medical conditions, I've never heard any arguments against it that don't fall along the lines of "You should eat, because I want to eat, and I don't want to feel like my way is wrong or for you to remind me how little self-discipline I have." LOL.
   
2. Fasting won't slow down your metabolism, but losing weight will! A smaller body burns fewer calories--you can't go back to eating your previous diet after losing a bunch of weight, regardless of how you lose it. Also, as /u/Eat_Like_A_Snake pointed out, extreme calorie restriction isn't the same as fasting--it can cause severe problems.
   
3. As you start weighing less, it takes less skeletal muscle to move your body around, and less heart muscle to pump blood around your smaller body, so unless you strength and aerobics-train, that muscle that you no longer need will disappear--this is true whether you're fasting or not! Your body does need some protein daily, but there are lots of non-muscle proteins--like that extra skin you don't need any more--for it to recycle! No, fasting is not a zombie. It will not eat your brain. Your body just spent years stocking away the perfect fuel for you (fat) to survive on in the absence of food--body fat even has fat-soluble vitamins in it! Why would it eat your brain instead?
   
4. As long as it takes? Angus Barbieri did it for 382 days--and coincidentally, the weight stayed off.
   
5. This article contains specifics on which nutrients you need to worry about during re-feeding, but in general, it goes like this: Keep the insulin index of your food down until your stomach has returned to a size that can hold enough calories to fuel your body. Low insulin-index foods are foods which are mostly made of fat, or which have barely any calories. That said, I broke my last 21-day fast with Thanksgiving dinner. LOL. As Dr. Fung mentions, re-feeding syndrome is something which was identified in severely malnourished concentration camp victims, and is probably not a concern for healthy people.
   
6. Your body needs protein, and that extra skin is a source of protein--so most of the time, fasting minimizes the loose skin, but occasionally, I'll read about someone who fasted and still ended up with loose skin, so maybe genetics is another factor, or maybe they're not fasting long enough to trigger autophagy.
   
7. Ehhh, most medical professionals are knee-jerk scared of anything unfamiliar just like normal humans, and fasting isn't mainstream... yet. So you're highly unlikely to find one that will be okay with this. Before-and-after hormone/endocrine/nutrient panels might be interesting, though!
   
8. I'm on Day 40, and here's my list of supplements: Garden of Life Multivitamin, Zhou Lyte Up (as needed), Now Bone Strength, Iodoral cut into quarters, and L-Theanine as-needed when the elevated adrenaline gets to be too much. All of these are fine on an empty stomach. Some cheaper alternatives I've tried are: Morton's Lite Salt is about half sodium chloride/half potassium Chloride; bulk Potassium Bicarbonate is super-cheap and flavorless; and you can take an Epsom Salt bath to get your magnesium. Like most other fasters, my fasting guru is Dr. Jason Fung. He has all sorts of YouTube videos, as well as the Intensive Dietary Management website, and a couple pretty famous books.
   
   More Notes:
   
   

• The maximum amount of calories you can convert from fat per day is kg of fat * 69.4692 or lbs of fat * 31.5053. It's possible for a person to not have enough body fat to meet their calorie needs, so they'd have to supplement dietary fat. Body fat supplies around 7,717 calories per kg or 3500 per lb. Using this math, if you lost more weight than the calories you burned according to your Fitbit or whatever, or more than your theoretical maximum, it's probably either glycogen (aka "water weight") or food in your digestive tract. I keep losing that extra weight until Day 12-ish.

Hey, if you're craving the egg taste, get some black salt aka kala namak! Look in the spice section of an international grocery store near you if you have one. Otherwise, you can order it online (like this or this). It imparts an eggy taste. It's popularly used in tofu scrambles and you can add it to deviled potatoes, too.

This Lo Salt is in many supermarkets and on amazon https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&psc=1&refRID=6ZK1X8T04R1Q1TBMNTSW

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.

The thing that sets movie theater apart from microwave is flavacol it is what give it the movie theater taste.

>really fine granulated popcorn salt

Flavacol

(You can thank me later)

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

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/

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

For potassium I use this.

For magnesium I use this.

I do not take a multivitamin.

I also get a lot of potassium from avocados.

Most of the formulations I've ever purchased are advertised as "salt lite" or "half salt", meaning that they are half potassium chloride and half sodium chloride.

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

I've tried the Nu-Salt or the Salt Substitute which is all potassium chloride and it tastes wrong to me. But that's just me. ;)

You only need extra sodium in the first few weeks while going keto/low carb because your kidneys are dumping water/sodium during this adaption period.

Regardless of the above information, I still supplement with extra sodium and potassium because I personally perform better with higher amounts. I put salt in my coffee, and put Morton Lite Salt (salt AND potassium) on all of my food and into my water.

I also do 2-4 epsom salt baths, for recovery and magnesium

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.

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're after that eggy taste, kala namak might help (Amazon link). It's sometimes also called black salt. It has a pretty sulfur-y eggy taste, though disclaimer: I haven't eaten an egg in over 25 years so my recollection may be a tiny bit foggy!

I like to take some extra firm tofu, cube it, toss with a bit of cornstarch, kala namak and black pepper and then fry with olive oil in a pretty hot pan.

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.

LiteSalt is half salt/half potassium. NoSalt is full potassium.

I think LiteSalt is best for fasting purposes, because you get a little salt deprived too. LiteSalt + magnesium supplementation.

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

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.

Fresher? When I worked at Showcase Cinemas, we would pop our popcorn days (up to 5) in advance, throw it in huge plastic bags, then bring it down and push hot air through it at the concession stands to warm it up before serving.

Wanna know why that shit tastes so good? Flavocol.

I bought mine on Amazon.

https://www.amazon.ca/Gold-Medal-Products-Flavacol-Seasoning/dp/B004W8LT10

I use it all the time when making popcorn.

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.

It's coconut oil! The butter flavor actually comes from a salt called Flavacol. And here's an idea of the yellow coconut oil. It has butter flavoring too, but most of it's in the flavacol

Also, your mushroom kernels should only be used with caramel corn! Standard kernels for normal popcorn!

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

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

Weird. Is it cured at all or completely raw? Maybe there was some undissolved pink salt?

You could make it, but you could also go to Amazon. All that the saltpeter does to finished product is to preserve the color as pink, which I value, but if you can't get it, the flavor will be fine.

I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.

Here's the product page, but I must have been lucky because the seller no longer has it in stock.

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!

Make your own!! Here's a recipe. Just take the honey out of his marinade recipe. I use a marinade of soy sauce, worcestershire sauce, garlic powder, fresh ground pepper, and curing salt, and I also got a dehydrator to make it easier. I only marinated the meat for 2 hours, and it came out great!

Actually, sodium acetate has very weak vinegar flavoring, especially if you're a vinegar lover. What you want to make is sodium diacetate, which is usually what they use on salt and vinegar chips and such. However the amount of vinegar you would need to yield a usable amount of sodium diacetate is impractical in a kitchen setting, so you're better off buying some flavoring like this one

Nope ordering via this link and used the free trial of Amazon Prime.

Was able to use my Australian CC no problem.

That last photo is amazing.

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

http://en.wikipedia.org/wiki/Potassium_nitrate#Food_preservation

It's used but it's less common nowadays. A lot of recipes call for stuff like this that's a dyed sodium nitrite. But you can still find recipes that call for it.


I'm not sure about availability in stores.

-- 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.

I bought this Sherpa Himalayan Pink Salt, and Potassium and Magnesium from Bulk Supplements on Amazon. All powdered and I just weigh it out into my water a few times a day. On day 2 of my first extended fast!

Most people recommend Himalayan pink salt, however if you're in a pinch just get whatever salt you can find. All salt has sodium which is what you really need.

​

The Himalayan pink salt (not to be confused with pink curing salt, don't get that) has more trace minerals, but there is some argument as to whether or not there is enough trace minerals in the salt to make a difference.

​

You can also buy it off Amazon - here

I purchased Himalayan pink salt on Amazon: https://www.amazon.com/dp/B00IZL255O/ but you can probably find it in a smaller quantity or a lower price in a grocery store. I went with the 2 lb. bag because I knew I'd be fasting regularly and occasionally for prolonged periods. As for the potassium, I bought NoSalt at my local Publix, but if you can't find it at a grocery store (where it will be cheaper), you can buy it on Amazon: https://www.amazon.com/dp/B000H185N6/ (If you plan to buy it online, try to find a better price, though. 11 bucks is kinda crazy.)

I put 1 tsp of pink salt and a little less than 2 tsp of NoSalt in a liter of water and sip it throughout the day. If you drink it too fast, you may get the runs. I may drink more water afterward if I'm still thirsty, but I try not to drink more fresh water than salt water because I'm not very active and I don't want to risk flushing the electrolytes out of my system. Good luck!

https://www.amazon.com/Morton-Salt-Lite-11/dp/B00KPX1B6Y?keywords=Morton%27s+Lite+Salt&qid=1536506089&sr=8-1&ref=mp_s_a_1_1

They're actually cheaper now, $10 for two. Even better. They're 11oz each, and they go a long way.

You are looking for a solution to successfully get more potassium and sodium in your diet, and I'm just telling you what I have done for ten months without fail. I have no idea why you wouldn't give it a try as it's the perfect fit for what you're needing, but that's your decision. Best of luck to you.

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.

Yup!

Maldon Salt - https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M

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.

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!

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.

https://www.amazon.com/Knorr-Cube-Bouillon-Beef-3-1/dp/B000HZGZES

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

Broscientifically, potassium is supposed to balance out the sodium intake.

Why do you think you're craving so much salt? It makes sense to want salt after a 48hr fast with lots of water, because you're flushing the necessary sodium out of your body. Do you feel worse if you reduce sodium? Is it purely a craving?

You can also buy this reduced sodium/added potassium salt that I use:

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_3_a_it?ie=UTF8&qid=1536421581&sr=8-3&keywords=reduced+sodium+salt

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

I have an 80oz bottle that I fill with water + tsp himalayan pink salt + tsp No Salt + teaspoon Natural Calm powder (magnesium). I sip t/o the day and can tell I difference if I forget and get behind. I also take a B complex pill and calcium pill in the morning and a magnesium citrate capsule at bedtime. This formula has been working very well for me over the past couple months. No more palpitations and laser-focus at work and home. KCKO!

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.

Have you looked at online retailers? I noticed that you can get it from Amazon Canada. But after factoring in shipping, it works out to $3.50 CAD per can, which seems kind of high. 36 ounces total.

Instead, you may want to try "lite salt," which is a blend of sodium and potassium. Here's 33 ounces of it for $15 and change. Most people find this more palatable than pure potassium chloride.

>I've also been advised potassium salt is very dangerous so I shouldn't be looking for it.

Only if you're taking medication that causes you to retain potassium, or a related health issue. Either way, get some blood tests from your doctor to figure out if you have any issues there, before taking supplements.

If you PM me your address I'll pot you some. I have a huge 4lb box I bought in America (I'm American) but can't go through that much so easily..

Or alternatively buy https://www.amazon.co.uk/Diamond-Crystal-Kosher-1-36kg--American/dp/B0011BPMUK/

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.

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.
   
   

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

• Eat avocados.
  
  
• Put this on foods that need salt - which is always everything.
  
  
• Read this if you want.
  

When it comes to cramping, the first thing to check is your electrolyte intake. Just sodium, or just potassium, isn't enough. You need adequate sodium, potassium, chloride, magnesium, and calcium.

Forget sports drinks, eating a banana, etc. Get some Morton's Lite Salt. You can get it from any grocery store if you don't want to get it from Amazon. It's a 50/50 mix of sodium & potassium chloride. Mix a quarter teaspoon in some water and drink it at least half an hour before exercise.

This should stop your cramping cold. Supplementing with Calcium and Magnesium Citrate is also a good idea when eating keto-style, as it helps prevent kidney stones in addition to ensuring adequate electrolyte intake.

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

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.

More than just feasible.

EDIT: a more informative link on potassium chloride salt substitutes.

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)

Nosalt:
https://www.amazon.com/NoSalt-Original-Sodium-Free-Alternative-Ounce/dp/B0049IRCAA

or equivalent salt substitute. You can find them by the regular salt in the store.

For this one particularly, it only has potassium chloride (K salt), and no sodium chloride (Nu salt), so you would mix with regular salt about 50%.

I pour a small bit in my hand and add it to a glass of water, and then I do the same with a bit of table salt. Zap in the the microwave for 1 minute and stir to get it to dissolve quickly. It should only taste mildly salty if at all.

On strict keto or fast, I'll have two a day, one in the morning, and once in evening. If on a fast or if I am having some 'distress', I'll also have some Metamucil. I'll also have a glass of salt water if I am feeling notably lethargic, I have a headache, or I notice my blood pressure is higher than normal (can be an indication of K deficiency).

I take a multivitamin each day (mostly for just piece of mind) along with vit. D and fish oil with my other medicines.

I take no other supplements. Most other supplements, outside of diagnosed deficiencies (usually the result of an illness or drug side effect), are of very suspect utility. Most of the time, you will get more than enough nutrients with a varied diet. The only steady deficiency for most people that is effective to supplement will be D and Omega 3.

Many people will say Himalayan salt, but it only has trace amounts of minerals other than sodium. It is mostly a fad for hippies/hipsters who don't know better. It is pseudoscience.

Slo-Mag &
Nu-Salt

These are critical to maintaining your electrolytes, along with sodium. You need more than just added table salt, think heavily salted food like pickles, or my favourite way is broth from these bullion cubes

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

This is an experiment that you can perform yourself although the company does say to consult a physician before using their product. This is because some people should be on a potassium restricted diet such as for kidney disease source.

second source about KCl and diabetes:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3197792/

Many grocery stores sell a table salt substitute called Nu-Salt that is a potassium based salt (KCl) instead of sodium based salt (NaCl).

https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC

You may find that the potassium salt tastes a bit "acrid" compared to sodium "table" salt.

http://www.nusalt.com/faq/

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!

Is this the right thing? https://www.amazon.ca/gp/aw/d/B004TEVING/ref=mp_s_a_1_6?ie=UTF8&qid=1525650040&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=no+salt&dpPl=1&dpID=5190vwFiSzL&ref=plSrch

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

I got you! The cooking spray and flavacol will give you an authentic butter experience with way less calories. Quick spray kernels and sprinkle some in with your popcorn before you pop and then top it off with some more spray once it's done to your desired butterness.

The bad thing is that Flavacol doesn't come in small, and the container they send will last you 5 years of heavy popcorn abuse. But it's seriously the same stuff they use at the movie theater

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

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

> Flavacol

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

If you want movie theater popcorn at home, buy some flavacol and put that on it. That's how they get that unique "movie theater" popcorn taste.

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

Flavacol master race.

Yup. All you need is a pot, some canola oil, salt or Flavacol and voila!


Oooh! Oooh! Gimme some!

http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1451599052&sr=8-1&keywords=flavacol

Go get that

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

The real secret is flavacol.

Amazon sells it in bulk, or you can get this stuff: https://www.amazon.com/dp/B00M8HPGMU/

comes in different sizes. we use the 4oz ones with our stir crazy popcorn maker.

You can buy in bulk and get cheaper with just the popping corn, carton of flavacol, and the coconut popping corn oil, but its a little more work to measure it all out. YMMV.

Have you tried Flavacol? It's the popcorn seasoning movie theaters use. You could melt/spray some popcorn coconut oil on pork rinds, shake on flavacol, and it would be LIKE popcorn.

You can order it directly on Amazon!

> I accidentally used kosher salt but my wife always complains they're too salty unless I use regular iodized typical stuff.

Salt is salt. No salt is more salty than any other salt.

For finishing salts, you want to stick with flake salt, like this stuff. Whole Foods carries it as well.

/u/anxiety_anne is probably describing something similar to your kosher salt.

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.

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!

Those potassium deficiency cramps are kicking in! I had really bad charlie horses in my calves for what seemed like a week - it hurt to walk. Once I upped my potassium, they went away! Lite Salt can help - sprinkle it on your food that needs salt, or sprinkle some in the water you're drinking.

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

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!

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.

Lite Salt + Mio + Trace Minerals.

Lite salt tastes like salt, but it's higher in potassium (which you need on keto). I have not tried a sweet version. I don't have a sweet tooth.

> 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.

Lite salt in the UK avail on Amazon...

https://www.amazon.co.uk/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

Ketoade...

1/4-1/2tsp lite salt in 20-28oz of water, add some mio, done.

Pickup some Magnesium Citrate tablets and pop 300mg or so at night before bed.

I bet that's low magnesium. Get some of these. And for electrolytes, get lite salt.

https://www.amazon.com/dp/B0005YM0UY/ref=cm_sw_em_r_mt_dp_U_nw9WDbC8JZRV9

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.

lite salt is half potassium half sodium instead full sodium link to amazon

No juices. Too many carbs. Here's my mix for 32 oz water:

1 tsp: www.amazon.com/dp/B003I4P3JS/ref=cm_sw_r_awd_O-Jcvb0KZ4N9K

1 scoop: https://www.amazon.com/dp/B00J85WI6W/ref=cm_sw_r_awd_kcKcvb0HD7Z6A

And for potassium 1/8 to 1/4 tsp: https://www.amazon.com/dp/B0005YM0UY/ref=cm_sw_r_awd_TdKcvb1DVXMY4

Everyone has their custom recipe just search sugar free electrolyte drink.

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.

In case you didn't know When people are saying No salt they mean the lite salt verities that have a mix of Potassium and Sodium.

http://www.amazon.com/gp/product/B0005YM0UY/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

(I didn't know this at first)

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.

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

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.

Electrolytes are sodium, potassium, and magnesium. When you keto (especially at the beginning) you are drinking a lot of water and peeing a lot, which can deplete your electrolytes. So an electrolyte supplement includes those things. I got NuSalt to sprinkle on foods because it has a lot of potassium which is my lowest one I think. I also ordered these electrolyte tablets that contain all three in small amounts, to carry with me for when I get dizzy/crampy. I had previously been drinking PoweradeZero which was ok, but kind of expensive, and didn't have that much of the minerals in it. Also full of fake sugar.

For detailed info I would highly recommend this segement of the FAQ from /r/keto http://www.reddit.com/r/keto/wiki/faq#wiki_what_is_.201Cketo_flu.201D_and_how_long_will_i_have_it.3F

If you have any sort of desire for an eggy taste, I’d recommend this stuff

It's also called kala namak or black salt and it's used in Indian cuisine a lot. You could try looking for it at an Indian grocery. I just ordered a pound of it from Amazon!

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?

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.

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

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

https://smile.amazon.com/DEEP-Black-Salt-3-5-oz/dp/B003WLZXBU/ref=sr_1_4_a_it?ie=UTF8&qid=1527706512&sr=8-4&keywords=kala+namak&dpID=51EigfPKPIL&preST=_SY300_QL70_&dpSrc=srch

Not expensive.

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.

The one I use is this one. It's potassium-based salt (potassium chloride) instead of sodium-based. So no sodium, all potassium basically.

(And my local grocery store has it; I don't buy it at the insane price Amazon has it listed for.)

As others have commented: It can taste metallic/different to some. But I personally can't tell the difference, especially when using it as an ingredient.

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

? But there are salt substitutes. Here's one http://www.amazon.com/gp/aw/d/B0049IRCAA/

No, the one I have sitting in front of me is a white container called "Original No Salt Sodium free Salt Alternative" with 650 mg of potassium.

http://www.amazon.com/gp/product/B0049IRCAA?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

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?

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

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

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.

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.

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

Chelated Magnesium

Cod Liver Oil (1000mg)

Lo Salt (Potassium)

Sodium = Use more salt on your food.

Additional supplements:
Multivitamin

Psyllium Husk (good for baking/bulking recipes/fibre for bowel movements

You can also get magnesium and potassium I believe from spinach, kale and avocado

You could get regular popcorn kernals from the grocery store, and then get yourself some flavacol to make your popcorn.

https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?th=1

You get quite a lot in a carton considering you only use a little bit with each batch of popcorn made, so it should last you at least a year.

This is the stuff they use at movie theatres to make them so tasty.

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.

Here you go. EDIT: Since I explained it wrong, here's my original source: https://www.reddit.com/r/Cooking/comments/27tygi/whats_the_closest_i_can_get_to_cinemastyle/ci4cldp/

Found a previous comment about this and used the guy's amazon links and replicated movie popcorn at home...

Popcorn Maker
https://www.amazon.com/Great-Northern-Popcorn-Original-Popper/dp/B005T3P6PM/

Popcorn Oil - Coconut variety (don't worry it doesn't taste coconutty)
https://www.amazon.com/Paragon-Coconut-Popcorn-Popping-Gallon/dp/B002YLI9E2

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

This setup will last you forever, you'll get sick of popcorn before you get through any of these. You do need to season the popper, just follow the directions. Its a metal pot after all.

My personal was to store the oil in my pantry so it was cool and dark. I had to icecream scoop a giant dollop of it into a cup and microwaved it to be liquid. Then you pop the popcorn like usual.

Then I would empty the popcorn into a giant bowl. I would stir it around and use the popcorn salt for about half the time, and then used finely ground Walmart type popcorn table salt.

Man do I want to know what rapeseed is? Oh and oil isn't the thing that gives popcorn it's flavor. I use this with my home made popcorn
http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10 makes it just like movie theater

• 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.

Pop popcorn, pour on flavocol.

Try a Whirley Pop, use coconut oil and 1/2 tsp of Flavacol, you'll never go back.

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.

There was a movie theater employee AMA or something like that, I think they put this thing in them.

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

Finally found flavacol and can made this delicious overpriced wonder of theatergoing at home.

> 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.

I have a theater style popcorn and this is what I use:

You want to get this type of coconut oil and Flavocol.

For every 1/2 cup of corn you pop, use 2 tablespoons of oil and about 1/2 teaspoon of Flavocol. The type of popcorn you use really doesn't matter.

This is the secret sauce to movie theater popcorn. http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1?ie=UTF8&qid=1415239438&sr=8-1&keywords=Flavacol

kernels, coconut oil, some seasoning, and clarified and you've got like 50 batches of movie theater popcorn for the same price!

I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)

My method, with links to things I use:

• To one of these I add 1/3 cup of popcorn, just enough coconut oil to coat the bottom, and a shake or two of this popcorn salt. I use the stir crank occasionally until popping stops.
  
  
• I dump the popcorn into a bowl with extra room so that I can shake it to mix. If it is stainless, it makes things very easy to clean up afterward.
  
  
• I then add about a tablespoon of this popcorn topping oil, distributed across as much as possible. Other oils work here, butter as well. You just need a very light coat, it helps the cheese powder bind to the popcorn (and adds flavor.)
  
  
• I sprinkle some of this cheddar cheese powder across the popcorn.
  
  
• I then shake the bowl, tossing the popcorn to distribute. Then repeat the oil/butter and cheddar powder.
  
  
• If needed I add extra salt.
  
  You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
  

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.

I used to work at a movie theater and the secret is coconut oil and Flavacol.

Rookie mistake. Butter is 15% water and will make your popcorn soggy.

Popcorn Pro tip: Many (most?) movie theaters flavor their popcorn with flavacol. Warning: contains over 100% of your daily sodium intake in a single teaspoon!

Regular old popcorn, topped with some Flavocal.

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).

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.

Here's what I use: https://www.amazon.com/D-Q-Curing-Salts-Pink-Salt/dp/B0050IM4MY

Amazon

I haven't had it, but this is amazon's choice

https://www.amazon.com/Gourmet-Fries-Seasonings-Bottle-Vinegar/dp/B005SSM64W/ref=sr_1_3_a_it?ie=UTF8&qid=1548986756&sr=8-3&keywords=salt%2Band%2Bvinegar%2Bseasoning%2Bpowder&th=1

​

http://www.amazon.com/gp/aw/d/B005SSM64W/ref=mp_s_a_1_1?qid=1453851528&sr=8-1&pi=SY200_QL40&keywords=vinegar+powder&dpPl=1&dpID=4193ABfAwPL&ref=plSrch

https://www.amazon.com/gp/aw/d/B005SSM64W/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1526598312&sr=8-1&keywords=salt+and+vinegar+seasoning&dpPl=1&dpID=4193ABfAwPL&ref=plSrch

That’s the one I got. There’s lots on amazon though!

I mean it's not that expensive for that much salt

https://www.amazon.com/Morton-Table-Salt-25-Pound/dp/B007SNJ98G

Cheaper than I can find a bag of walnut shells.

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.

Pink Himalayan Salt is the best option as it contains rich nutrients and magnesium
https://www.amazon.com/Sherpa-Pink-Himalayan-Extra-Fine-Grain/dp/B00IZL255O/ref=sr_1_1_sspa?s=grocery&ie=UTF8&qid=1524454358&sr=1-1-spons&keywords=pink+himalayan+salt&psc=1

i took half a teaspoon after the 3rd day of fasting with a cup of water.
Or a full teaspoon.
have to try it out..
if you get the runs and end up with on the toilet cut the salt in half
but never go 0 salt
so if you make 5 days fasting, take the salt on the 5th day.
Of course if you working out and sweating and drinking more water then instead of every other day, drink each day after 2 days of fasting.
All depends on activity level

https://www.amazon.com/gp/product/B00IZL255O/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

High quality, no fluoride, extra nutrients, mined below the earth to remove pollutants, and delicious.

Totally normal BUT you are probably not supplementing electrolytes properly. Get some Lite Salt or magnesium/potassium supplements. In a pinch, grab a Powerade Zero. You'll feel better soon!! Hang in there!

​

Lite Salt

I get this as well, when I do, I know I am low on electrolytes. Adding morton's lite salt to your diet will boost your potassium.

Also, mio electrolytes in your water bottle helps as well. Read up on keto flu for more electrolyte boosting options. Good luck.

Is this the right stuff? Reading all of these comments is making me curious.

https://www.amazon.ca/gp/product/B00IRW15ES/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B001CIELHW/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00NB4FSQI/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B002EITVVA/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B004W8LT10/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B0099XPG94/ref=od_aui_detailpages00?ie=UTF8&psc=1

Pink salt like the 'Himalayan salt' or the curing salt which has nitrates? I wonder what a cured burger would be like?

this salt & vinegar seasoning changed my life

I have one of these and just shake a little over or tip some in a bag and shake it up to distribute. Tastes just like the seasoning on chips to me...

http://www.amazon.com/Gourmet-Fries-Seasonings-Bottle-Vinegar/dp/B005SSM64W

Sure thing:
https://www.amazon.com/gp/aw/reviews/B007SNJ98G/ref=cm_cr_dp_mb_btm?ie=UTF8

It’s not at any stores around me. Amazon has a couple different brands. Hoosier Hill Farm Prague Powder... https://www.amazon.com/dp/B008X6KE0E?ref=ppx_pop_mob_ap_share

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.

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

Cheers!

Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.

Found an/the answer here: https://www.jerkyholic.com/faqs/

"If using curing salt, how much table salt do I add to a recipe?

If the recipe includes curing salt, make the recipe as stated. If the recipe does NOT include curing salt and you WANT to use curing salt; subtract the amount of curing salt used from the amount of regular salt listed. Example: If a 1 pound jerky recipe calls for 1tsp of table salt and NO curing salt but you want to ADD Prague Powder #1 curing salt. (1/4tsp Prague Powder #1 per 1 pound of meat). Use 1/4tsp of Prague Powder #1 & 3/4tsp of table salt."

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

Also thoughts on this pink salt? https://www.amazon.com/gp/product/B00IZL255O/ref=ox_sc_act_title_3?smid=AZMN6L7G3SVRG&psc=1

So the good news is it only takes 2-3 days to ditch the sugar addiction. It kind of sucks those first couple days, but be encouraged that the cravings will go away once your body adapts.

After that is the easier part.

Also since you're new to this, repeat after me "electrolytes, electrolytes, electrolytes." Add some Himalayan pink salt to EVERYTHING. It's a good idea to get Potassium and Magnesium supplements as well. If you keep up with this and drink lots of water, you'll keep feeling great!

Hey u/jmiles01

I used the keto calculator that's listed in the sidebar and put myself at a 15% deficit at sedentary.

Here's my current macros:
1141 calories (I started w more at a higher weight and scaled back as my weight dropped)

20g carbs or less

68g protein

87g fat or less

I supplement electrolytes with Lite Salt and CALM Magnesium

https://www.amazon.com/Morton-Salt-Lite-11/dp/B00KPX1B6Y/ref=sr_1_3?keywords=salt+light&qid=1556207934&s=grocery&sr=1-3

It's already a thing in Australia - it actually predates the American snack cracker. It's called Chicken Salt.

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

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.

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

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!

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!

I feel like hell without them.

Nibble on Maldon’s sea salt and have plenty of Berg’s Electrolyte Powder.

https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/

https://www.amazon.com/Dr-Electrolyte-Replenish-Rejuvenate-Maltodextrin/dp/B06W9F3X88/

Substitute normal salt in your recipes for this:

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

If you are needing canned items, look for the cans that say low sodium, or no sodium added.

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.

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

Lite salt is a mix of regular salt and "no salt"/Potassium chloride.

There doesn't seem to be science that pink salt is better salt for you than other salts, even if it's often recommended.

It doesn't need to be epsom salts. Look for a liquid magnesium citrate like this. It might be in a grocery store near the laxatives, or you might find it in a drug store or pharmacy. That's just one option for magnesium. Another is to get it in pill form. You might be able to find or order something like this.

For potassium, see if you can find something like Lite Salt or Lo Salt. I typically find these in the spice aisle of my grocery store.

This is really sounds like an electrolyte issue. If electrolytes are off, water and macro changes won't do much. I use Morton's Lite Salt on everything (it's half sodium salt and half potassium salt). Buy it at your supermarket, it's usually right near the regular salt, but in a smaller container. I also drink Electromix drink packets for potassium and magnesium - I buy those at Whole Foods or you can get them online. Finally, I also take magnesium malate capsules. With that regimen, I get no cramps and have never had any keto flu and feel great.

If you're still twitching, my money is on your electrolytes still being way too low. I aim to get at least 1000-1500 mg of extra potassium a day above what I get from diet. I also aim to get 300-600 extra mg of magnesium. And, salt what you eat.

> 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

Yes

https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY

This type of salt it has what u need in it

Lite Salt on everything

Chloride, but I would recommend just using Lite Salt. Potassium can be dangerous, so most OTC supplements are very under dosed.

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.

​

Half (or light) salt is half sodium- half potassium- chloride, so it's good to use instead of regular table salt if you need extra potassium in your diet.

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

Lite salt is table salt that is (approximately) 50% sodium chloride and 50% potassium chloride.

The traditional "healthy" community uses it as a way to reduce sodium in the diet. However, it can also be used as a cheap electrolyte source also.

Amazon link as an example

Tip: I just cook with [lite salt](http://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY/ref=sr_1_1?ie=UTF8&qid=1452041115&sr=8-1&keywords=lite+salt
) and use that whenever I would use salt. At the beginning I just dissolved a tablespoon in water and chugged that in the mornings.

> 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.

Lite salt is a popular option. People commonly mix it with water and a drink mix of choice (such as Mio) and call it "ketoade." I get my magnesium from a combination of a multivitamin and food sources (nuts, seeds, dark leafy greens, etc.).

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.

Have you redone your macros lately? You don't need as many calories now as you did 30lbs ago. And congrats on being 30lbs down. That is awesome. I would use the keto calculator on the sidebar, set yourself at sedentary even though you walk every day, put it at a 20% deficit and see how it lines up with what you've been eating. If it does match up, I'd lower calories by about 100 and see if that helps. The calculators are only estimates; sometimes we have to tweak. You got a food scale? If not, get one. The things you're eating are high calorie and underestimating on a couple things a day can make hundreds of calories' worth of difference.

Don't know your location, but potassium supplements in the U.S. are limited to 99mg, which is nowhere near what we need. I looked up Salt for Life and see it has about half the sodium and potassium of Lite Salt. Get Lite Salt if you can. It's what I use. I put 1/4tsp in 20oz bottles of water and drink them all day long. It's got 290mg of sodium and 350mg of potassium per 1/4tsp compared to Salt for Life's 140mg sodium and 180mg potassium.

I would recommend getting separate supplements. That one kind of takes a shotgun approach to each element. It also doesn't let you adjust each one as needed. Plus, Mg-oxide is a laxative.

I use these or this (probably cheaper locally) for K, and these for Mg.
For Na, just use plain salt, broth, etc. I don't worry about Calcium at all, and I don't think many others do either.

More important, learn to recognize when you need more. Na usually shows as the keto flu, K shows up as muscle cramps, and Mg shows up as a little bit of everything.

I don't understand how they can't buy the right chemicals. Every grocery store in America sells the chemicals they use. It's KCl aka no-salt salt.

Here you go, a pack of 12 off amazon for <$20

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.

One word: "NoSalt". If I add a little of that to my diet once in a while such such as adding it to eggs instead of salt, then I dont get any leg cramps at all.

http://www.amazon.com/Nu-Salt-3-Ounce-Shaker-Pack-12/dp/B000H1558E/ref=pd_sbs_k_5

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

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 :)

You can get kosher salt in the UK, just not off the shelf in supermarkets. You can order it online. I use Diamond Crystal Pure & Natural Kosher Salt from Amazon.

Am besten ist koshering salt, z.B. das hier
https://www.amazon.de/Kosher-Salt-1-36kg-American-Misc/dp/B0011BPMUK/ref=sr_1_1

I buy mine from here: https://www.amazon.co.uk/gp/aw/d/B0011BPMUK?psc=1&ref=ppx_pop_mob_b_asin_image

It’s a must! Once you go kosher...

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!

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'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.
  
  

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.

You might try putting the Costco 21 ingredient seasoning in a grinder. It has fairly large bits.

Edit: I tried linking just the photo... That's not the price they have at costco.

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.

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!

I agree totally. If you go with the Lite Salt, which is 50% salt, 50% potassium, it takes the edge off quite a bit.

Black Salt (kala namak) is the key to making tofu taste egg-y!

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!

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

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.

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.

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

Instead of lite salt, you can get pure potassium salt. That way you can get a higher amount of potassium without making things too salty.

Electrolytes!!!! Order This. Mix it with a 1\4 tsp of this. Problem solved.

If all you are looking for is Sodium and Chloride, then regular salt will do, NaCl. Some suggest pink Himalaya salt, which has less sodium chloride and more "other minerals" - it is less refined.

I use Salt Substitute for Potassium. I do two shots of 1/4 tsp spaced out. Recommended intake is 2000-3500mg, so two shots only gets you half way there, but hyperkalemia is a problem, and I didn't want to push it.

You can drink magnesium (epsom salt) or soak it up. I take a 15 minute bath because I am tired of drinking salt water with the salt and potassium.

http://www.amazon.com/Morton-Salt-Substitute-3-12-Ounce-88-6g/dp/B00473QUGO

is this what you're talking about? i don't think it is but want to confirm. where did you find this nosalt at?

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

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!

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!

http://smile.amazon.com/Salt-Substitute-11-Ounce-Cans-Pack/dp/B0049IRCAA/ref=sr_1_1?ie=UTF8&qid=1420097899&sr=8-1&keywords=no+salt

Look for salt alternatives, this one is called “NoSalt”

NoSalt Original Sodium-Free Salt Alternative 11 Ounce (Pack of 2) https://www.amazon.com/dp/B0049IRCAA/ref=cm_sw_r_cp_api_i_99fRCbRMTP1RC

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. 😊

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.
   

You can purchase a potassium based salt substitute to add to foods. The taste does not compare to salt, but I could see substituting some salt from a recipe for this, especially in something that has a lot of other spices.

I use this in combination with a liquid magnesium supplement, to make a calorie-free electrolyte drink that I use when outdoors on hot days. I find that this combination decreases my feelings of dehydration and fatigue.

By reading the nutrient facts on the back of this NuSalt (potassium chloride), it seems1 tsp contains the RDA of potassium. For comparison, when I make a drink with this, I usually am adding 1/4 tsp to 1L of water.

My understanding is that it takes a significant consumption of potassium to cause elevated levels, unless one has underlying kidney issues or medication. Of course, I would not take far in excess of the RDA without good reasons.

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.

Looking for a NoSalt substitute, I found these two options:

Lo Salt

https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING/ref=pd_day0_c_325_1/257-5157239-6616423?_encoding=UTF8&pd_rd_i=B004TEVING&pd_rd_r=9aaa5b1e-e019-11e8-9a86-056d0d37c5cd&pd_rd_w=9domI&pd_rd_wg=lU3qu&pf_rd_i=desktop-dp-sims&pf_rd_m=A3P5ROKL5A1OLE&pf_rd_p=c9a02ec5-23df-48a4-971f-ea408d60fd61&pf_rd_r=40P6YYK77DPMQRG9AS7Q&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&psc=1&refRID=40P6YYK77DPMQRG9AS7Q

Nu Salt

https://www.amazon.co.uk/Nu-Salt-Salt-Substitute-3-Oz/dp/B004EPBMRC/ref=pd_lpo_sbs_325_t_0/257-5157239-6616423?_encoding=UTF8&psc=1&refRID=40P6YYK77DPMQRG9AS7Q

​

Look at the back panel for potassium content and compare with no salt

​

I ordered 16 of these just in case.

It should last a while.

https://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC Is this the right stuff? So you take this every morning on an 18/6 fast or only on 24+ hour fast?

Potassium - Nu Salt

Just sprinkle it on some stuff throughout the day.

I find I get more than enough sodium from food and that it is easy to add more if needed. If adding sodium is making your headaches worse, then you need a lot more potassium. That's why I use electromix, because it does not have any sodium, and will help increase potassium ratios. Another (cheaper) way to get potassium only (no other electrolytes) is to dump some "salt substitute" (available in every grocery store) in with whatever you're drinking/eating. It is potassium chloride instead of sodium chloride and does taste salty, but odd.

http://www.amazon.com/Morton-Salt-Substitute-3-12/dp/B00A72NDGO/ref=sr_1_2?ie=UTF8&qid=1453764861&sr=8-2&keywords=salt+substitute

http://www.amazon.com/Nu-Salt-Substitute-Shaker-3-Ounce/dp/B004EPBMRC/ref=sr_1_3?ie=UTF8&qid=1453764861&sr=8-3&keywords=salt+substitute

With electrolytes you need to hit all of those macros, not just salt and magnesium. The ratio is the most important part.

I'm salting everything (even my tea and coffee!) taking 500mg magnesium twice a day and at least a teaspoon of this in the water I drink during the day https://www.amazon.co.uk/Lo-Salt-Reduced-Sodium-Alternative/dp/B004TEVING for potassium. I'm eating my greens, broccoli, green beans, kale and spinach...I'm eating more green stuff now than I ever did!

Lo-salt is similar though it doesn't contain iodine. It's ingredients are: Potassium Chloride (66% min.) Sodium Chloride (33.3% max.) Anticaking Agent (Magnesium Carbonate)

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 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'.

It's flavacol https://smile.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1466532423&sr=8-1&keywords=flavacol

Highly recommend, movie popcorn butter flavor

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?

$8 for popcorn at the theatre
$5 to buy all the stuff to make literally 10 bags of popcorn (assuming you have a reusable bag). If you want the flavouring the theatres use, look for flavacol online or at local stores. Amazon's a ripoff though, I've found it for about $6 CND, and it will make hundreds of bowls/bags of popcorn from a 1L carton. It's much more likely it'll expire rather than you use it up in a year's time.

Just bring some popcorn with you if you must go to a theatre, and it'll be healthier than whatever you'd get from the stands. Find the life hack that helps you smuggle popcorn into theatres instead, like putting a bunch (contained in something obviously) in a purse.

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.

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

A FUCKING MEN. Kettle corn is the worst. Popcorn is supposed to be salty first, buttery second. That's it. Not sweet. Caramel corn can fuck right off too.

To make GOOD popcorn, you take a big pot, you put in a few tablespoons of coconut oil, put your kernels in, throw in some Flavacol (what movie theaters use to make it taste the way it does, and make it yellow), then cover for five minutes. Done.

PS that Flavacol is a lifetime supply. It's the saltiest thing I've EVER tasted, and I witnessed us lose the SB to the Saints, and lurked the Vikings sub.

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

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.

I've not tried it, but I've heard this is good https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10/ref=sr_1_1_a_it?ie=UTF8&qid=1497355279&sr=8-1&keywords=flavacol&th=1

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.

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.

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.

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!

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.

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

Desconheço onde seja vendido em Portugal.

A minha sugestão é a compra online, a amazon tem este tipo de produtos à venda:

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

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

I use the Whirly Pop, coconut oil and Flavacol

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)
   

I use a product called flavicol This box will last forever, and is what makes my popcorn taste like the theater when I pop it in ghee. Yum. Now I want popcorn.

> 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.

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.

I used to be a manager at an 18 screen. The secret to movie theater popcorn is a combination of "popping oil" and a special orange powdery salt called Flavacol. It can be found online and at some Wal-Marts. It was engineered to make move theater popcorn smell, look, and taste the way it does. [http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10]()

How about the very thing that they use to make it taste so good at the theater?

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

That and pop it in coconut oil and you'll nail it!

How to make theater popcorn. http://www.amazon.com/gp/aw/d/B004W8LT10?pc_redir=1406834900&robot_redir=1

> Ahh that's right. I need bananas.

F- Bananas. They rot, and take up space. Grab some Lite Salt. Just pour it into the water. (dont go crazy)

It is a big hit with /r/keto users, due to the amount of water consumed.

And you will be drinking more water than the average person, so your % of daily value will need to be more than 100%. You drink a lot of water = you flush your system = Electrolyte Imbalance. Keep a eye on potassium, salt and magnesium.

It can be found in any grocery store, and has 350mg per 1/4th tsp. You will not find that ratio anywhere else. That is about the same as eating a 7" banana.

this worked for me

What I use

Lite Salt: http://www.amazon.com/gp/product/B0005YM0UY?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

Potassium for my shakes: http://www.amazon.com/gp/product/B00ENS39XK?psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

Magnesium for my shakes: http://www.amazon.com/gp/product/B000WVYB8Y?psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

Magnesium Suppliment: http://www.amazon.com/gp/product/B000WVYB8Y?psc=1&redirect=true&ref_=oh_aui_detailpage_o06_s00

If anyone is interested in making movie style popcorn at home these ingredients make a very close match.

• Paragon Coconut Popcorn Popping Oil coconut oil with beta cartone for color
  
  
  
• Wabash Farms Butter Flavored Popcorn Topping. Buy a spray bottle for even distribution
  
  
  
• Flavacol
  
  
  
• Paragon brand corn which pops up very fluffy with minimal dud kernals.

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.