6:1 diet and no sugar/gluten

What?
Try: http://community.myfitnesspal.com/en/discussion/1399829/step-by-step-guide-to-losing-weight-with-myfitnesspal

If you think gluten is an issue for you then you should probably get tested for celiac disease before going any further. Accurate celiac testing requires that you are eating gluten (1-2slices of bread per day) in the two to three months prior to testing. If you test later you will need to make yourself sick enough for accurate testing for months. Not fun.

The tests are tissue transglutiminase IgA and IgG, deaminated gliadin peptides IgA and IgG, endomysial antibodies IgA, total serum IgA control test, and possibly te older and less reliable anti- gliadin antibodies IgA and IgG.

Eating gluten free is perfectly safe and preferable for many. Its only downside is the inconvenience of it. If you rely on fortified wheat products for your micronutrients, you may need to take some vitamins.

Many find reducing sugar improves their health and is a good way to cut calories, especially if that is where their excess calories come from. Those with insulin resistance, a very large minority of North America, may find their health most improved by that move, and may find they lose weight easier.

If you reduce sugars enough to get close to, or into, a low carb diet, you may find fasting is complimentary. Many low carbers, and those in a ketogenic diet, find fasting compliments their diet well because their body is more used to using fat for energy rather than glucose from carbs. There is a lesser likelihood of experiencing light headedness or fatigue that those with a carb heavy diet ay experience. I often eat a very low calorie diet (500kcal or so) a few times a month and notice no negative side effects from doing so.

Some feel sugar needs to be part of their diet, as you can see from previous comments. Only you can decide what is appropriate for you, because sugar is not a requirement of life or good health. You need to decide how much you want sugar in your diet.

Best wishes.

Dropping gluten for weight loss? No. Did you mean carbs? Best of luck regardless.

alexzander219 wrote: »

Exactly, I need to drop the carb, since breads and pasta are carb heavy, I was thinking of avoiding them. I am restricting myself to under 1600 calories a day for weight loss. I currently weight 245 at 5'8", so I'm obese. I have essentially started Adkins, all added sugar is gone and I'm giving up all breads. I'm currently trying to eat plenty of greens and mix that with chicken, beef, and fish. I looking for a good jump start to get myself down to an ideal weight, hopefully then I can maintain through the skills I learned and then bulk up with muscle. Thoughts?

My thought is that at 245 pounds, you can eat bread and pasta and added sugar and anything else you want, and you will still lose weight if you limit yourself to 1600 calories a day. If it's easier for you to stick to 1600 calories a day if you don't eat bread, pasta, or added sugar, that's fine. But it's the overall calorie level that's doing it.

My other thought is that it's easier to retain muscle than it is to build new muscle, so you should take a muscle-sparing approach to weight loss: lift heavy, get plenty of protein, and don't lose weight too fast. There is a limit to how much energy your body can recover from your fat stores (about 30 calories per pound of fat per day), and if your deficit is too large, you'll unnecessarily force your body to plunder lean mass for energy (you'll never have pure fat loss, but there's no point in getting a larger amount of your stored energy from lean mass than is unavoidable). At 245 lbs, if you have 25% BF (you may have more, but I'm being conservative), you should be OK losing up to 3 or even 3 1/2 pounds a week for a while for purposes of muscle preservation, but that amount will drop steadily as you lose fat. If you find that you're losing faster than that, you should eat more.

You can do 6:1 with any food plan.
Here is a group: http://community.myfitnesspal.com/en/group/49-intermittent-fasting