I think you are confusing me, Carol – I’m the resident Kiwi 🙂 Big Booty was talking about Adelaide weather.
This topic contains 11,627 replies, has 174 voices, and was last updated by hermajtomomi 7 months, 1 week ago.
I’ve been thinking about your comment Purple, re willpower and trigger foods. I realise that for me there is only a tiny part of the spectrum when willpower can come in to play.
If I have been eating too much sugar (which, for me, means hardly any) the cravings are intolerable and all the willpower in the world can’t overcome them.
If I have been eating no added sugar or sweet foods (remembering that nearly every food contains some sugars) willpower is not an issue. I am free to make sensible decisions such as: “I won’t eat that because it will make me feel terrible”, or “it will set off the intolerable munchies.”
The only time willpower makes a difference is if (after a month or more of no sweet things) I have had a small amount of something sweet (eg a dozen raspberries with yoghurt) when I can say, “just make it to the end of the day. Fast Day tomorrow.”
And then use the fast day to reset myself.
PS Sitting here at (hopefully) the end of Melbourne’s heatwave with the fan on and my fast day well underway!
Well yes, I guess I do occasionally decide to have the trigger food, when I haven’t had anything sweet for ages, but I don’t think it is a willpower issue, I think it is an eternal optimism 🙂
And the fact that I still haven’t worked out that line of how much I can tolerate, or how often I can tolerate it.
Hello Everyone,
I came at this from a different angle from Damon Gameau and That sugar book-what Australians eat that they think is healthy..and what impact it has on the body and mind and then he referred to Robert Lustig-Fat chance, the hidden truth about sugar, obesity and disease- whois a bit of a guru of mine. Lustig not only removed the blame for my desire for the sweet stuff(completely liberating) and resulted in a complete overhaul in what we ate. BUT, Lustig was still carrying more weight than he wanted to and I was maintaining despite needing to lose more(around my belly)..was there something else that was conspiring against me and my guru? I heard about Fung on a number of forums and gave in to read The Obesity Code..and might have found the secret in longer/regular fasting.For the first time that I can remember..January 1st=same weight despite all that I ate and enjoyed.
Week 1 of less refined carbs and I am disappointed that the scales haven’t moved, but my jeans are looser and sit much better on the waist. I have also have pasta(not had any for ages and I didn’t sleep well, had 1 portion of rice(not had any for ages) and it made me feel rubbish…so next week I will do without either and see what happens.
Yup, back where I belong again, Carol. My heart is here. 🙂
No al fresco dining here, P, with the breeze (and wind-chill). But at least BBQ weather. It will be harder fasting this week, don’t go back to work until next Monday (but could really get used to retirement! – apart from the $s)
I seem not to suffer any effect when I eat pasta, rice etc, but then neither I, OH, nor our children have any impact from sugar. The youngsters would come home at Halloween when we lived in the US with a pillowcase of candies, but I didn’t know what sugar-rush was until I read about it. And I can have breakfast and not worry about lunch, so no cravings triggered. Yes, lucky, I know 🙂
Herm, thanks for that link. I’ve ordered it, although it probably won’t come before we leave for the States.
The discussion on trigger foods is interesting. I don’t think I have an individual trigger, but find that one ‘bigger’ meal makes me want another. So small portions, please!
I’m still finding that bran flakes for breakfast, at 1pm, with a banana works for me. We looked at all in the cereals in Marks, Sainsburys, Tesco, Aldi and Lidl to find the one with the lowest sugar. It’s Tesco own brand. It doesn’t give me a sugar rush.
Potatoes were my downfall. I’m still amazed to read that they are !free foods’ in Slimming World! I’d still be like a little barrel if I listened to that advice! 😯
Pol. 💁🏼
Well I know for me that added sugar sets off ‘eat more food’ cravings, as will bread and pasta eaten plain (refined carbs eaten without fat and protein).
I rarely eat pasta at all now, it doesn’t appeal, bread and maybe homemade biscuits in moderation at weekends only. Like you Cinque, the cravings can then be quashed by a Monday fast/ weekday no sugar rule.
I suspect if I never ate refined carbs or added sugar I would easily maintain my weight without fasting. I’m just not quite ready to give up all my food vices!
Barata,
Interesting that you don’t think you react to sugar or refined carbs. They seem to be the cause of weight gain for most people.
Apologies if you’ve told us this before, but if carbs and sugars are not issues for you, and you don’t suffer any food cravings, then what did cause you and OH to gain weight? And have you had to make no dietary changes, except for the addition of the two fast days? Do you still eat refined carbs and added sugars freely through the week?
Queasy tum today following a disturbed night, and it serves me bloody well right!! Those final Christmas odds and sods – the bum end of a Stollen and a couple of scones – should have been left to Him Indoors or put in the bin.
HI is now under strict instructions to keep anything sugary and refined-carby well hidden or, better still, not buy the buggers in the first place. Although his BMI is under 25, he still whinges about having regained a few kilos, seemingly failing to realise that such delicacies have consequences.
It’s good in a way, as the idea of “BSD-lite” combined with 24-hour fasting (starting tomorrow, FD days to be decided) is more than a little appealing. In my search for suitable low-GI recipes I went back to the good old Beeb Good Food website and found this http://www.bbcgoodfood.com/howto/guide/spotlight-low-gi which I thought worth sharing. I’m delighted to say the list includes a number of recipes that I already use on a fairly regular basis. Doesn’t anyone else have some interesting links to share?
To avoid domestic strife, some advice on the following would be appreciated. My Old Man is a good and versatile baker who gets very upset at my already fairly limited carb consumption, which means I eat only a slice or two of his home-made loaves. Do any of you carb-careful home bakers out there have suggestions for bread that would fit into my (and hopefully his) proposed regime?
Annette, I don’t think you should be too disappointed at the end of Week 1. The looser-around-the-middle jeans is proof that you are doing something right. Ditching the rice and pasta next week will probably make a noticeable difference. As you can see, I totally identify with the rubbish feeling that follows eating the wrong stuff.
Thanks Hermaj,
Inspired by your comments I have had a big clothes try on. Very very pleased as skirts that I could not have zipped up before Christmas, I can now wear. I have a favourite shift dress that takes no prisoners which I also couldn’t do up and now I can.
I like making bread and have also struggled on how to do this without feeling rubbish.I have made Ciabatta and Foccacia which we enjoyed with a homemade lasagne and I didn’t notice any negative effects.I ate a shop bought crusty bread roll with homemade soup yesterday and I felt tired afterwards, so I am wondering if it is shop bought bread that is the problem for me, not homemade. More experimentation I think. I use Paul Hollywoods book as a complete novice.
Sorry you had a rubbish night, at least you can identify the culprits and now avoid them. I am finding that my reducing consumption by different foods and then having them and feeling rubbish or fine is very helpful. If I hadn’t reduced consumption then I would have had no idea of what foods make e want to avoid them and not feel in any way deprived.
I am not sure that I can fit 24 hour fasts in with work and running. Might try a spot of experimentation this week to see what works and what doesn’t.
Hi Annette,
I’ve just taken delivery of the 8-week blood sugar diet recipe book and all I can say is Wow! Can this be a diet recipe book that includes a Full English – as long as you ditch the toast?
There is some lovely stuff, including fish recipes which I know you are interested in. The calorie counts are higher than you might expect, but the daily allowance on the BSD is 800 cals, no doubt to allow for a somewhat higher fat content.
Interestingly, there are a couple of very promising bread recipes in a section headed “Occasional Treats”. Also in the list of store cupboard essentials are almond flour, baking powder*, cocoa powder, cornflour, gram flour, ground almonds* wholemeal flour, wholemeal spelt* and wholemeal rye – the asterisks indicating that the authors use a lot of that ingredient.
I’m sure you are right about homemade bread being less likely to cause problems than shop-bought. I’m a huge fan of Ciabatta and Foccacia. Certainly OH has successfully made the latter so I’ll suggest he has a crack at Ciabatta.
I take your point about fitting fasts around work. Being freelance does help a bit – I’m actually doing a spot of work right now – although when I’ve got a largish job on a tight deadline things can go a bit haywire.
Thank you for the warm welcome to this forum
Had wine with dinner last night and overindulged in both food and wine………….should not have had and certainly did not need the port and cheese after dinner as well – wine has that terrible effect on me………As a result I had a dreadful night – poor sleep and heartburn – when will I learn? – @hermajtomomi I feel your pain today!
I also woke up with a sore throat and have feeling a bit worse as the day goes on, and my leg injury (I have a left hamstring strain and a Baker’s Cyst) has been playing up and is gnawing at me and getting me down………I think I’m missing my regular walks and yoga sessions…..Oh well enough of the negatives!
I decided to take my own advice “If you ever veer off the road, just make a U-Turn and head back in the right direction” so today has been a mindful day – no breakfast or lunch but my OH took me out for a coffee and slice of cake (almond and apple since you ask!! and I shared this with OH after he had wolved his cake down……) when he returned from him fell run. I have a lovely bowl of various mixed salads planned for dinner with that leftover wine but I will NOT overindulge again tonight.
Planning on fasting after lunch tomorrow (friend’s birthday and we are taking her out) until Wednesday evening – date night with OH
Since reaching maintenance I have kept fasting for 2 days every week and the reason is to gain the benefits as clarified by Dr Mosely in his book on Page 70
The benefits of Fasting include:-
– Weight loss
– A reduction of IGF-1, which means that you are reducing your risk of a number of age-related diseases,
such as cancer
– The switching-on of countless repair genes in response to this stressor
– Giving your pancreas a rest, which will boost the effectiveness of the insulin it produces in response to elevated blood glucose. Increased insulin sensitivity will reduce your risk of obesity, diabetes, heart disease and cognitive decline.
– An overall enhancement in your mood and sense of wellbeing. This may be a consequence of your brain producing increased levels of neurotrophic factor, which will hopefully make you more cheerful, which in turn should make fasting more doable.
PVE and Cinque were talking about trigger foods – mine seems to bread (which I avoid like the plague) and wine (which I don’t avoid so much!!!!! but compromise by not drinking on 3/4 days of the week and usually have a bottle over 2/3 days as my OH is a teetotaller)
@hermajtomomi – OH is also the baker in the family and he is very health conscious and uses only spelt flour to make his bread – Spelt (Triticum spelta)is an ancient grain which should not be confused with common bread wheat (Triticum sativum), rye, barley or even oats. Spelt is a member of the same grain family but is an entirely different species and has certain properties which make it in many respects quite different. Having fallen from favour as a grain for cultivation in the 19th century following the rapid development in modern farming techniques, spelt is currently enjoying a resurgence in popularity as information about its value as a food source and its ability to be tolerated by many people with wheat sensitivities becomes more widely known.
Hi AT,
A bit of role reversal in our respective households. He’s the wine drinker, I’m the teetotaller. Not for any moral or health reasons. When I gave up the ciggies coming up for 16 years ago, wine started to taste like vomit and my other favourite tipple, G&T, like something better suited for cleaning the loo. I felt somewhat cheated as it was widely accepted that things tasted better when you gave up smoking. Still, it leaves a few calories free to enjoy other stuff.
I’m pleased to report that we already have spelt among the various baking ingredients.
Your explanation suggests to me that you are someone who understands these things. What’s your day job? I’m a freelance translator specialising in Arts and Media and my first encounter with spelt was while translating something historic and food-related. I confess I had never previously heard the word until then. It was years ago, so I can’t remember the details.
Herm, I’ve order Mimi’s new recipe book, so thanks very much for that link. I hope it comes before we go away. Can’t remember whether I said that on previous page.
Annette, I think we all experienced those early disappointments at the scales. My daughter kept telling me to ignore them. Go by your clothes and they seem to be giving the positive message.
Ha ha, AT, your OH is a fell runner… you’re in my neck of the woods then! I’m in south Lakeland 😀 I DO run in summer (I get exercise induced asthma in winter when it’s cold and/or windy….so that’s most days!) but I’m definitely not a fell runner!
I seem to be better with grains like spelt, but also loaves like sourdough and soda (even if white flour)so maybe it’s a mix of factors – the yeast/ the refinedness of the flour/ the gluten?
Hermaj,
I don’t really have one go-to for low GI/GL, but take bits and pieces from my favourite chefs (I have a long-standing crush on Hugh Fearnley-Whittingstall… ‘s food 😍, and also like a lot of what Anna Jones does (veggie/ vegan, but I can some meat on the side for OH!)
Good morning everyone,
Barata they think these cravings are a lot to do with the type of gut bacteria we each have… I want some of yours!
Although I am feeling so good after just a couple of days of being super strict, and there are still lots of wonderful things to eat. So I am not feeling deprived.
I had a great fast day yesterday and I am going to make chickpea pancakes for breakfast with chili, chives and cheese in the mixture! ‘Ch’ rules!
Re bread Hermaj, Does your OH use the slow rise method? That is the single best thing I have found for excellent flavour but I am pretty sure it as added health benefits too. I just tried to look up what other effects it has, and there are claims it helps with digestibility and lowers the GI. I found his interesting article: https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits
I don’t have a sourdough starter, I use 1/4 tsp of yeast and let it rise for about 18 hours.
Cheers everyone!
My sourdough starter “Charlie” ( named for a now lost contributor to this thread…. hi Iwillbe!), sits happily in my fridge. He is often neglected, but responds very quickly to some tlc the day before I need him. 😊
Dead easy to start a sourdough starter and very low maintenance. The health benefits are innumerable. A couple of tablespoons of wholemeal plain flour, same of filtered water and, initially, a little tinned pineapple juice. Stir rapidly and seal in a lidded container. Feed every day (with a little flour, water and a brisk stir) at first. It can be kept out of the fridge to speed the growth up. Put it in the fridge to slow it down.
I’m a firm believer that it is the quick rising yeast in commercial breads, including many sourdoughs, which upsets the gut bacteria.
As to what grains to use….your imagination is your only limitation and it keeps for weeks in the fridge, so no pressure to eat. 😊
I’ve joined the sleepless nights folk after an entertaining day that involved too much food and drink, not enough exercise. Thank goodness it’s Monday fast day today. P
Mmm, Cinque, love the thought of your breakfast! I use gram flour for bhajis and fritters. I used to love love love pancakes (and Yorkshire puddings 😊), and I’m not entirely sure I could trust myself with any form of pancake…and particularly not to start the day…!
P, I’m not sure I’d agree re imagination being the only limitation. I think with new (old!) grains, particularly if you aren’t a baker, it’s confidence re: consistency/wetness/rise/cooking time etc. Thank god for the internet is all I can say!
Happy, I didn’t mean that carbs don’t put on weight, just that neither of us seem to be attacked by the munchies when we eat them, and they don’t cause any bloating or other symptoms – except I note the arthritis in the hands when I endulge.
I did strict 5:2 to get to my present weight, have only been skipping breakfast some days, eating less carbs, and upping the fat, since. OH resists any attempt to make any changes on non-fast days. His problem is mostly the result of beer, and a very sedentary life, over the decades 🙁 He has gained back half his losses over the Christmas break, but first FD and he’s back at work today, so there should be some downward movement on the scales tomorrow. He drinks little or no water, will not consider giving up artificial sweeteners and sweetened drinks, but at least he is willing to carry on fasting.
I have reduced carbs overall now, and have little or no added sugar most days, but weight seems to have been creeping up over the last few months, even with this. Post-holiday effort has started today.
We have less carbs in our meals, and I haven’t used the breadmaker in many months. Might re-start the sourdough starter, though, P, for an occasional loaf, if it is as occasional as you suggest. I still have your original instructions. 🙂
I think we both have good guts here, Cinque 🙂
Morning, all. Barata, your OH sounds like mine! A ‘coupl of pints’, watching rugby, no longer playing gave him the bay window he carried around for years! He took over the cooking when I went to do my degree and now loves cooking. Unfortunately, he still thinks he’s cooking for four and much of it has been irresistible- resulting in me looking like a tub!
Thankfully, he’s enjoyed Mimi’s recipes and loves tinkering with ingredients.
PVE, I’m drooling at the thought of your buckwheat galettes!
It’s coffees for us today, then chick pea curry from the freezer with a crunchy feta salad. We need to run the fridge down before we go to the States. Can’t wait to see the gorgeous boys.
Hi Barata,
Thanks. I guess I was getting acute and chronic mixed up! I thought for a minute you were saying that carbs and sugar weren’t a problem for you 😊
On the subject of fasting length, I see that Dr Xand van Tulleken (medical Dr and TV presenter) is promoting his ‘Definitive Diet’. He apparently lost 6 stone by taking the best bits of other diets. I haven’t seen any menu plans, but it looks to be either one, two or three meals a day, maximum 800 calories, binning junk and processed food, not juicing, eating plenty of vegetables, not overeating, weighing yourself every day…. Sound at all familiar?!
I gather the Daily Mail (UK) have been running a series of articles. Although it sounds like he’s ‘discovered’ what we’d already worked out for ourselves 😀
Well I haven’t read it in any detail, but I think the very restricted calories and 24 hour fasts might be a 2 week kickstart.
However, the 8 week blood sugar diet involves restricting calories daily for…yep…8 weeks, and that seems to reap rewards with no slowing of metabolism, certainly not while doing the diet?
Indeed Happy, but after 8 weeks they need to change to 5:2 to maintain the benefits.
I was rereading a Jason Fung article today on bariatric surgery and type 2 diabetes. The massive improvement in insulin sensitivity happened quickly after the surgery, as a result of the enforced fasting, not weightloss which happened later. I guess you could say it is an example of everyday calorie restriction.
All very complex, isn’t it. P 😊
I’ve also wondered what is the strategy after the 8 weeks on the blood sugar diet. We don’t intend to change now, as this has worked so well for us both. Blooming expensive- OH bought two shirts, some trousers and a new top coat on Saturday. That’s as well as the new suit and formal shirt two weeks ago.
Just had email to say Mimi’s new book has been dispatched, so hopefully it will arrive before Friday.
Pol 💁🏼
Pol, if it’s anything like my recent order of the BSD cookbook, your recipe book will hopefully arrive well within the next 48 hours.
Quite by chance, I woke up late this morning, not through a queasy tum, which after an abstemious day yesterday has eased off considerably, so much so I did some work yesterday and am now about to finish the job off and deliver it. It was only my weird night-owl body clock kicking in. This means I won’t even be able to face food until mid-afternoon and I can surely last out until 6.30-7.00 p.m., so an unplanned 24-hour fast is in the offing, thus starting off my attempt to combine the Fung approach with the BSD variation on 5:2. As Himself is out teaching tomorrow lunchtime, I may well do a back-to-back. Maybe, just maybe, I might get rid of those lingering 5-6 kilos (doesn’t sound as bad as a stone).
As I understand it, the plan after the 8 weeks is to relax but stick to a low-carb Mediterranean-style diet, perhaps allowing yourself a few more treats, like those suggested in the book, than when dieting. The BSD recipe book is a revelation and includes some wonderful ideas. Well worth a look, even as an all-purpose cookbook.
I do envy you flying off to the States. Where are you off to? Can I come? We’ve only been twice, first to the East Coast, taking in Boston, much of New England (in the fall – believe the hype!!), including a stay with an old school mate, then still dean of social work at the University of Connecticut in Hartford but recently retired, before returning to New York. The second trip took us down the middle starting in Chicago and down as far as Kentucky, then back northwards to NYC. Can’t wait for the next trip.
We love the USA, Herm, to our surprise. Our son has been there since 2005, originally in Florida which is nothing like the Disney cliche, now he’s in freezing cold Princeton, New Jersey. It’s handy for New York, though. I just want time and lots of cwtches with the boys, 5 and 3.
We will cook, as they’re both st work, son and wife I mean, so can be Wright aware.
Hi all
I figured this thread would be a good place to post a question about daily weight fluctuations. I know nothing about mine as I weigh weekly only, the morning after the second fast day. Today, however, I weighed after the weekend plus 3 NFDs so possibly at my heaviest. I am 1.5lbs up from last Friday morning just after the second of two fast days.
I don’t think I am unduly concerned but interested to know that compares with other people’s experiences on the scales.
For context I am approaching midway through the weight loss phase of my journey, 21 pounds down with 26 to go.
My weight fluctuates up & down about 5 lbs during the day. It also varies plus/minus 2 lbs depending if I weight in after a FD or NFD. I tend to only weight in once a week, but have noted the fluctuations when I was trying to closely monitor weight.
For ref My current weight is about 170 lbs, BMI 22. I use the weight taken first thing in the morning after a NFD.
Hi Sarah,
I weigh daily. My weight is highest on a Monday morning post-weekend, and lowest on a Saturday morning. The difference can be as much as 1.5kg (I weigh 59-60).
If I avoid refined carbs and added sugar my weight will be remarkably stable day-to-day, so it’s the carbs and associated water weight that I’m seeing on Monday morning. Even though I know it’s not fat gain it’s still an incentive to fast/ be mindful!
The following article might be interesting to you
https://www.theguardian.com/lifeandstyle/2015/jan/11/how-often-should-i-weigh-myself
Do yourself a favour Sarah. Weigh every day, morning and night, make a mental note about the difference to the speed of your digestive system a lot of carbs makes, and record the lowest. This keeps you aware of the significant fluctuations and boosts your spirit as you get to catch that lowest reading.
It is all about mindfulness. My experience, in maintainance is the same as Happy’s.
I drew a predicted graph back, in 2013 when I started 5:2, once I was losing weight and plotted my lowest weights. I calculated a healthy goal weight and achievable timeline….30kg in 12 months…and did it.
All the best, P
So I’ve just done my first 24-hour fast combined with the toned-down version of the BSD, based on the 5:2 format with the 800 cal allowance. I’ve used two very tasty and filling veggie recipes from the BSD cookbook, totalling 590 plus around 60 for a spot of Greek yogurt.
I think this is going to work. I’m full to the brim, but I’m hoping that, with no refined carbs involved, this will work its way through painlessly. Apart from a cup of spiced redbush tea, that is my lot for today. I can’t imagine I shall feel like eating again until 7 p.m. tomorrow. Because I’m having a non-fasting day out on Wednesday I shall make sure that tomorrow’s evening meal will be somewhat lighter, maybe involving salmon and avocado, two of my very favourite foods.
One question. I see that cottage cheese crops up as a frequent ingredient in the BSD book. I can’t stand the stuff, cooked or uncooked. Can anyone suggest a suitable alternative?
Well done Herm. It is such a great feeling to set a goal and achieve it.
From the link I put on yesterday, it indicates higher fat cheeses have a lower insuloglycemic effect. Cheddar was up there with the goodies. Avoid low fat cheeses. I’d use a little good grated parmsan myself.
We very much follow the principles of BSD foods, but discovered this way of eating with trial and error with Mr P operating as the canary in the mine (daily bloodsugar testing gives great feedback on food choices😊).
Good luck with tomorrow, but no hair shirts if you can’t make it, just keep away from the carbs. 😉😉 P
P, thank you. I know it sounds ridiculous but back in September this would simply have felt hideous. I guess what you’re saying is about actually getting to know and understand how my body works under certain conditions. I now believe that anything is possible with this WOE. I am fully in tune with the low carb philosophy. I am not saying I always achieve it but keeping carbs low and fat higher and sugar non existent is certainly the way forward for me and probably for everyone. I WILL use the scales more productively from now on.
Thanks for the good wishes, P. I have a very good feeling about this new approach. It looks eminently doable and the book comes up with some fabulous ideas that look far too naughty for a diet book and include many ingredients that I absolutely love.
I’m not overly worried about the fat content of cheese, it’s more about flavour and texture. Being mildly lactose intolerant I have to tread a little warily, but I don’t think fat content is relevant anyway. It’s only about not O D-ing on any form of dairy.
It was just a question of whether cottage cheese might be chosen because it would produce a particular texture or consistency and whether the same effect could be produced by another variety that I find less disgusting. I won’t spoil anyone’s lunch or dinner saying what it reminds me of. 🙂
Hi All!
Tonight sees the end of my first week of FD. I understand that you are lightest in the morning but I have just weighed myself as it is the same time as I first weighed myself one week ago. My total weigh loss still stands at 5lbs. I’m ecstatic! I will weigh myself in the morning too just to see what the difference is.
I enjoyed our meal out on Saturday and ate starters, main and a piece of coffee & walnut birthday cake. I chose chilli chicken for starters which was similar to chilli paste on chicken breast….very tasty and a real kick to it! I had lamb balti for my main meal which I had with one spoon of pilau rice and a quarter of a nan bread…..and do you know what? I ate until I was full and ended up leaving just over half !! I would usually have scoffed the lot! But even after consuming a few glasses of prosecco I kept mindful of what and how much I was eating. Over the weekend I have drank two bottles of prosecco…..my mother in law is my partner in crime where prosecco is concerned 😂😂
So, considering all of this I’m really pleased with the weight loss! I have made the decision to only drink alcohol once a week…..unless it’s a special occasion.
Thank you all for spurring me on your comments really are helpful. I enjoy reading all of your posts.
Here’s to this week…..I have fasted today (much easier this time) and will do again on Wednesday. Daft as it sounds I’m looking forward to Wednesday! 😄
Well I never weighed myself pre 5:2, head very firmly in…the sand 😀 And where did that get me? Yep, overweight and in denial!
I started weighing myself to monitor progress, and instead of calorie counting, but fully intended to throw the scales out once I reached goal. Fast forward nearly three years, I’ve continued to weigh just about every day and have been maintaining +/-1kg (Saturday’s weight, the lowest of the week is the one I record!). I’m never going to count calories, and clothes fit is a poor measure for me (I gain all over so can be 3kg up before my waist band is tight), so weight it is!
Sorry, I wasn’t being very helpful re a taste alternative to cottage cheese Herm. I was just tossing in the info that, not only is full fat cheese more satiating, it actually has a lower effect on insulin spikes so therefore a further reason to stick to full fat dairy.
Mr P always found hard cheeses the best option for a lactose intolerant. That’s why I use parmesan. Adds lots of flavour for a small quantity too. 😊
It’s great trying new recipes and stimulating the palate while still eating healthily, isn’t it? P
Not to worry, P, a bit of trial and error will be fun.
I had no idea that Mr P was lactose intolerant. It seems I’m in distinguished company. 🙂 Fortunately, it’s getting considerably easier to find lactose-free cheeses that don’t taste like soap as they did at the beginning, for example we now have a fairly strong cheddar and, more recently, lactose-free mozzarella, a bit pricey but worth it. Over Christmas I even found lactose-free cream which tasted exactly the same as full cream.
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8 Jan 17