lpina2mi Member

Weekdays I generally do 20:4/2-6p, whereas on weekends I do 18:6/2-8p, to be more family & friends compatible. Like many, I do not count the coffee & cream I have between 16-18h. I find that I do better and feel stronger with a big meal at 2p, then a smaller one later, somedays I have a small snack in between. I drink lots…

@DananaNanas Initially attempt at fasting longer ended at 20h, for some reason I wasn't feeling strong physically. I tried again the next day and had broth w dollop of butter at 26h/4p then a few tablespoons of wholemilk plain yoghurt at 28h/6p. Next meal on the following day wasn't until after 2p. I was less hungry upon…

I am now drinking americanos with cream (same dbl shot of espresso, matched with same vol of hot water, then luscious cream!

Aug wk1 & wk 2: sleep in bed by 10:30p & end of day practice water 88oz/daily & start of day practice mineral salt & multi vit-min/daily IF 20:4 netcarbs 25g, fats 60% ttl g, fiber 15g min no chips (my current weakness) FitBit 12K steps, 18floors, 90 active min/daily HIIT 20 min/daily increase free weights up 2lbs --> aim…

I alternate between aggressive wt loss wks (net carbs<25g & IF 20:4) and wks when I use a lighter touch (net carbs<50g & IF 16:8). I am willing to live with 1/2lb/wk wt loss during light weeks to keep in the marathon mindset. I find the 1.5lb/wt loss during aggressive wks rewarding and motivating. I look forward to…

Me too. I have always given my cast iron a soapy swipe, then put them on my cooktop on low heat to to thoroughly dry. Site warned of electric cooktop set to high could warp cast iron because the heat was not diffused and the coils heat too quickly. It was my children who would let them sit in the sink like a casserole dish…

self-cleaning oven thing removes old baked on crud that the oven cleaner left behind. Worked great on the grill side of my contemporary retangular griddle. Site mentioned caution with vintage pans, as the super high temps during self-cleaning may crack them. Vinegar bath removes rust. I used equal amounts of white vinegar…

@Luna3386 You are correct; soap is fine... AND my pre-1960 lodge skillets are just as fine as my BSR. It's the Lodge "pre-seasoned" pcs whose bottoms are not milled fine. They were purposefully textured so that the manuf pre-seasoned coating would adhere.

UPDATE: oven cleaner (pro) works great and doing it with cast iron inside a plastic garbage bag minimizes fumes and keeps cleaner in contact with cast iron overnight. After rinsing object I would do a light scrub with scrotch pad and pick at raised debris with paint scraber. One piece needed treatment twice and another…

My experience with my body is that I do best when I get my fiber from vegetables, nuts & seeds, some legumes, and a little fruit. When I have made myself a bran porridge or taken psyllium or any other unsoluble fiber, I get hemmorroids. Acai and other soluble fibers are okay, but I choose fiber in its natural state…

I am darn lucky. Calder's Farm feeds their cows with the hay they grow, then delivers milks and creams and butters in glass containers to our neighborhood every Thursday--so it's Calder's for me. Our locally owned grocers carries Calder's products, but Whole Foods, being a bip-ole corporation more answerable to stock…

combining oven-cleaner chemical method with self-cleaning oven + vinegar method.

pans & dutch oven are coming along, but that griddle :( I live in a neighborhood of tiny lots and old homes--it would be difficult for me to dispose of a lye bath. The garbage bags and toweling of used caustic oven cleaner get carted away with garbage...for some reason this is more p.c..

I am in midst of reconditioning my cast iron pans and griddle. I am using this method: http://blackirondude.blogspot.com/2009/01/easy-cast-iron-skillet-reconditioning.html I'll let you know how it goes.

@DananaNanas let us know how Tuesday went for you.

I am need of re-seasoning my cast iron skillets. I have had them since college, but as my children grew and learned how to cook, my cast iron skillets (the dutch oven was spared) had soapy water sitting in them... I have done light steel wool and rub of oil with oven baking that recall doing decades ago--but my food sticks…

I really enjoy fresh raw fruit AND it's all in season currently. A whole fruit has fiber, which moderates the insulin impact of the sugar content. I often eat a few nuts or add dollop of cream or a 1/2 serving of plain yoghurt, when I am eating fruit. The added fat and protein furthers moderates the insulin impact. So, I…

Adding more fat to my macros and meeting RDA miniumuns for salt, for me are a WOE that prevents starchy carb cravings (which is closely aligned with sugar cravings). Until this WOE kicks-in, here are 2 temporary measures that I find helpful when I 'hanger' for something that I mentally do not want to eat: #1 brush my teeth…

I am ~3wks into IF and it has taken me that long to figure out half how to make it easy for me: #1 for 16:8 build upon platform already in place; I'm not much of a breakfast eater--so skip it AND be vigilant about no nightime eating #2 I exercise before eating, on Dr Fung's theory that my liver is storing yesterday's…

Another MFPer recommended this video. Although the focus is on carbs v fat, midway through there is a brain scan that is quite enlightening. https://proteinpower.com/drmike/2017/03/11/dr-david-ludwig-high-carb-vs-low-carb-vs-slow-carb-diets/

Another MFPer recommended this video. Although the focus is on carbs v fat, midway through there is a brain scan that is quite enlightening. https://proteinpower.com/drmike/2017/03/11/dr-david-ludwig-high-carb-vs-low-carb-vs-slow-carb-diets/

sugar does trigger fat storage, due to the insulin response

Another MFPer recommended this video. Although the focus is on carbs v fat, midway through there is a brain scan that is quite enlightening. https://proteinpower.com/drmike/2017/03/11/dr-david-ludwig-high-carb-vs-low-carb-vs-slow-carb-diets/

Another MFPer recommended this video. Although the focus is on carbs v fat, midway through there is a brain scan that is quite enlightening. https://proteinpower.com/drmike/2017/03/11/dr-david-ludwig-high-carb-vs-low-carb-vs-slow-carb-diets/

16:8 fits my tendency to skip breakfast--but I think I am one of those people who must have only water, so as not to break my fast. #1 I do enjoy my watered-down lattes, but because they have 1/4c whole milk it's a food and not hydration. #2 I concur with the electrolyte guidance. I supplement with 1/2tsp coarse himalyan…

16:8 is more or less natural for me. I always exercise before first meal and have had several of daily glasses of water by then too. 18:6 and 20:4 are more of a challenge, as is doing the fast without coffee (and milk). I'd rather go without coffee, as I do not like black. As long as I am going to bed on time, I don't need…

from wk1: I have HIIT goal of 30min daily 6x wk + I'm going back to Fitbit to track my efficacy--> DONE! I have water hydration goal of 10gl/daily + 1/2tsp mineral salt/daily --> DONE! I have IF goal to cease eating M-Th at 5p/20-25g net carbs--> not so much. Youngest extended visit so the holiday party continues. I aim to…

Many to be found here: http://community.myfitnesspal.com/en/group/394-low-carber-daily-forum-the-lcd-group Through this group, I learned the importance of salt. In sum, carbs help the body retain salt. Hence, low-carb diets allow more salt flushing. RDA minimuns are 2300mg. Many keto-ers recommend 3000-5000mg AND they use…

Here is an article I am reading from Dr Jason Fung's website, Intensive Dietary Management. Fung is generally keto friendly. He is a nephrologist (kidneys) and many of his patients are also dealing with diabetes and/or obesity. He has some YouTube videos too.…

waiting for my lunch: leftover riced cauliflower-parsley salad w a lemon tahini dressing, lots of red romaine from my garden, a small pc of round smothered in my garlic-infused olive oil that I intend to slice thinly and sprinkle w sea salt. I am thinking lettuce wraps.