Flyer's diary
- Thread starter overlandflyer
- Start date
overlandflyer
Well-known member
it's been a while since i've documented enough weigh-ins to establish a baseline. it's much too soon to see a trend. i've only been posting weigh-ins a bit after i get up in the early morning, but i saw a 166 after eating yesterday. i do think it might be a while before i see a 170+ reading again... at least i'm fairly confident about that. i have seen a lower reading, but as i said before, those was mainly due to dehydration. the readings i'm getting now are notably different.
overlandflyer
Well-known member
ok... now you've got me to wondering.
at the Dr's office... if i were there... and his scale was as inaccurate as mine...
10 minutes after i get home...
hmmmm ... i think i've got to reevaluate this losing 4.5 lb challenge.
overlandflyer
Well-known member
from past experience i tend to see steps rather than a gradual decrease in weight. for example at one time about 6-8 months ago i seem to remember seeing 172(ish) readings.... up until a week ago or so it was ~168. i see 163 recently. i'm not going to try predicting what tomorrow will bring.
overlandflyer
Well-known member
for the 3rd time... but feeling less like an anomaly ... stay tuned...
overlandflyer
Well-known member
i've got to say that yesterday and maybe today i did cut back a little on calories. not that i counted them, but i judged what i might typically have had and then just cut back on each a little. calorie restriction ... which i berate as not working all the time? yes, but a little different. take the past two days...
say i shifted a few hundred calories... even worse, carbs... from my breakfast in the mid afternoon to a "light" breakfast at 8am. my overnight fast would have come to a complete halt with a sharp insulin rise. out the door starting a 4 mile walk, i will now be using the blood sugar increase to fuel my muscles... no or very little ketosis going on... no fat stores are being tapped. in fact, i might be storing fat as i exercise.
the 2nd effect would even be worse. those few 100 calories causing a sharp insulin rise will eventually have a sharp drop. in a few hours i would have been much more hungry than if i actually had skipped that early breakfast. strange, but true.
my calorie restriction during my eating window will have a much different effect. i will merely enter a state of ketosis earlier than the typical 12-14 hours. that 4 mile walk will have to use fat stores.... there are no easy calories to get at.
say i shifted a few hundred calories... even worse, carbs... from my breakfast in the mid afternoon to a "light" breakfast at 8am. my overnight fast would have come to a complete halt with a sharp insulin rise. out the door starting a 4 mile walk, i will now be using the blood sugar increase to fuel my muscles... no or very little ketosis going on... no fat stores are being tapped. in fact, i might be storing fat as i exercise.
the 2nd effect would even be worse. those few 100 calories causing a sharp insulin rise will eventually have a sharp drop. in a few hours i would have been much more hungry than if i actually had skipped that early breakfast. strange, but true.
my calorie restriction during my eating window will have a much different effect. i will merely enter a state of ketosis earlier than the typical 12-14 hours. that 4 mile walk will have to use fat stores.... there are no easy calories to get at.
overlandflyer
Well-known member
from the learn-something-new-everyday list...
=====+++=====
Do You Really Have to Preheat Your Oven or Skillet?
Lauren Cahn
Should you preheat your oven or skillet? Or...can you get away with skipping that step?
Who hasn’t been tempted to skip the preheating and go straight to baking? You probably want your sheet pan suppers done ASAP! We’re all pressed for time, and preheating takes, well, an extra 15 minutes or so.
Here’s what you need to know—and when you might be able to skip the warm-up.
The Science Behind Preheating
Should you preheat your oven or skillet? Lots of chemical reactions occur when you cook, and almost all depend on the temperature. For example:
Should You Preheat Your Oven or Skillet?
Here’s our starter guide on when and why you should preheat (and when it’s OK to skip):
=====+++=====
Do You Really Have to Preheat Your Oven or Skillet?
Lauren Cahn
Should you preheat your oven or skillet? Or...can you get away with skipping that step?
Who hasn’t been tempted to skip the preheating and go straight to baking? You probably want your sheet pan suppers done ASAP! We’re all pressed for time, and preheating takes, well, an extra 15 minutes or so.
Here’s what you need to know—and when you might be able to skip the warm-up.
The Science Behind Preheating
Should you preheat your oven or skillet? Lots of chemical reactions occur when you cook, and almost all depend on the temperature. For example:
- The “Maillard reaction”: This refers to the process that causes food to turn golden brown. It can only happen at temperatures above 300°, so if you’re looking for a nice, brown sear on a piece of beef or chicken before you start cooking it through, you’ll need to preheat your skillet.
- Leavening: Leavening agents (like yeast and baking powder) rise when exposed suddenly to high temperatures, which can’t happen in an oven that starts cold.
Should You Preheat Your Oven or Skillet?
Here’s our starter guide on when and why you should preheat (and when it’s OK to skip):
- Searing meat: Preheat your skillet.
- Roasting meat: Preheat the oven for even cooking.
- Casseroles: Preheating is optional (unless your recipe includes eggs). Here’s the best casserole recipe from every state!
- Pasta: Preheat the water.
- Eggs: Preheat the pan before frying or scrambling. Preheat the water before poaching. For more on how to cook eggs, here’s your go-to guide.
- Toasting nuts: Preheat your skillet.
- Toasting spices: Preheat your skillet and remove from the heat almost immediately.
- Making a pizza: Preheat your oven, and ideally, your baking surface / pizza stone. (This will help the pizza crust get brown and crispy while the toppings cook.) Looking for practice? Here are dozens of pizza picks to whip up at home.
- Baking bread, cookies, cake or anything that needs to rise: Preheat your oven or skillet (in the case of pancakes).
- Roasting vegetables: Preheat your oven (which allows the outside surface to caramelize before the insides cook through).
- Sautéeing vegetables: Preheat your skillet (as with roasting, this permits the Maillard effect to occur before the vegetables cook through).
- Sautéeing garlic: Start with a cold skillet (to keep the garlic soft and moist).
- Sautéeing mushrooms: Start with a cold skillet (to keep them soft and moist); start with a preheated skillet to get them caramelized.
- Steaming vegetables: Preheating the water is optional. For more on steaming vegetables, here’s our handy how-to.
I'm not sure I see what you're saying, flyer. What are the key takeaways? Is it that you're burning more fat and therefore more calories and losing weight because of the timing of when you have carbs and when/how long you're in ketosis? Is it that you don't experience a glycemic spike in the morning? Does 100 calories of carbs really affect you a lot? How is your life different than when you weren't following IF?
overlandflyer
Well-known member
ok... i do agree that there is no way to lose weight if the calories you burn do not exceed the calories you take in, but the timing is what i see as the most important part. take a 1200 calorie day.
intermittent fasting... with a 1200 calorie day, i would think an 18/6 intermittent fasting day would be called for. during the 6 hour eating window, i will get an insulin reaction which will store some fat, and also store easy to get at energy in muscles and my liver. when my eating window subsides and through the next 10-14 hours, stored glycogen will be burned, my insulin to glucagon ratio will lower and my body will start generating ketone bodies and start to burn fat. being in a fasting state, that's all that can happen until my next eating window. depending on exercise levels, i should be burning fat stores for the last 6-8 hours of my fasting window.
now the same 1200 spread out over 3 meals + a snack. breakfast at 8am, lunch at noon, dinner at 5pm, snack at 8pm. for 12-14 hours you're keeping your blood sugar high enough to generate an insulin reaction. as long as your insulin to glucagon ratio is high, you will not be able to get at any fat stores for energy. with reduced calorie meals you may not be storing much fat, but since you can't tap those stores, your metabolism will react by slowing down to conserve the available energy. the ~10 or less you are not eating (after your nighttime eating or drinking (alcohol) stops) is just short of the time your body needs to readjust your hormone levels... then, of course, it's time for breakfast again.
there is a myth that is often debunked ...for the wrong reason. the myth states that eating at night will cause you to gain weight.
you can read this whole article, but pay attention to this particular paragraph...
"A study in the journal Obesity added to the confusion by suggesting that there may be more to nighttime eating than just overeating calories. Northwestern University researchers found that eating at night led to twice as much weight gain -- even when total calories consumed were the same. But this research was done on mice, not humans, and the reason for the weight gain is unknown. And a single mouse study should not cause us to toss out the wealth of evidence supporting the calorie in/calorie out theory."
i believe they are missing the major benefit of nighttime fasting. added to 8 hours sleep and perhaps an hour after you awake before breakfast, you are giving your body a 12 and hopefully up to 14 hour break from eating. those extra 4-6 fasting hours (assuming you don't raid the fridge in the middle of the night) do your body a world of good.
even if you stick to the 3 meals a day routine ... i guess because everyone else does? finding 12 hours to give your digestive system a break from food is a good habit addendum to any diet.
intermittent fasting... with a 1200 calorie day, i would think an 18/6 intermittent fasting day would be called for. during the 6 hour eating window, i will get an insulin reaction which will store some fat, and also store easy to get at energy in muscles and my liver. when my eating window subsides and through the next 10-14 hours, stored glycogen will be burned, my insulin to glucagon ratio will lower and my body will start generating ketone bodies and start to burn fat. being in a fasting state, that's all that can happen until my next eating window. depending on exercise levels, i should be burning fat stores for the last 6-8 hours of my fasting window.
now the same 1200 spread out over 3 meals + a snack. breakfast at 8am, lunch at noon, dinner at 5pm, snack at 8pm. for 12-14 hours you're keeping your blood sugar high enough to generate an insulin reaction. as long as your insulin to glucagon ratio is high, you will not be able to get at any fat stores for energy. with reduced calorie meals you may not be storing much fat, but since you can't tap those stores, your metabolism will react by slowing down to conserve the available energy. the ~10 or less you are not eating (after your nighttime eating or drinking (alcohol) stops) is just short of the time your body needs to readjust your hormone levels... then, of course, it's time for breakfast again.
there is a myth that is often debunked ...for the wrong reason. the myth states that eating at night will cause you to gain weight.
you can read this whole article, but pay attention to this particular paragraph...
"A study in the journal Obesity added to the confusion by suggesting that there may be more to nighttime eating than just overeating calories. Northwestern University researchers found that eating at night led to twice as much weight gain -- even when total calories consumed were the same. But this research was done on mice, not humans, and the reason for the weight gain is unknown. And a single mouse study should not cause us to toss out the wealth of evidence supporting the calorie in/calorie out theory."
i believe they are missing the major benefit of nighttime fasting. added to 8 hours sleep and perhaps an hour after you awake before breakfast, you are giving your body a 12 and hopefully up to 14 hour break from eating. those extra 4-6 fasting hours (assuming you don't raid the fridge in the middle of the night) do your body a world of good.
even if you stick to the 3 meals a day routine ... i guess because everyone else does? finding 12 hours to give your digestive system a break from food is a good habit addendum to any diet.
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overlandflyer
Well-known member
let me add... all this information is solely based on what i've read and what i've seen produces results... i.e. i've been successful with intermittent fasting having tried other means without any positive result. in fact as i've stated, through intermittent fasting, i'm currently at a weight well under what i had initially planned as a goal weight.
overlandflyer
Well-known member
rather than grocery shop yesterday i discovered a big container of the 15 bean soups i made last week still in the freezer, so i decided to base my eating day on that. unfortunately as i was having a second bowl i started to feel this coming...
as much as i think i have some self restraint most days, the soup was just sooooo good...
it's actually the first time in a looooog time i've actually felt stuffed.
food shopping this morning... should be a factor in my attitude... i hope.
on the upside... i cannot deny that i seem to be solidly in the mid to lower 160's now.
that's a shift i should not really dismiss.
if i saw something closer to 170, THAT might worry me a bit.
as much as i think i have some self restraint most days, the soup was just sooooo good...
it's actually the first time in a looooog time i've actually felt stuffed.
food shopping this morning... should be a factor in my attitude... i hope.
on the upside... i cannot deny that i seem to be solidly in the mid to lower 160's now.
that's a shift i should not really dismiss.
if i saw something closer to 170, THAT might worry me a bit.
overlandflyer
Well-known member
can't believe i'm still getting peppers ripening in November...!
i'm beginning to understand how these plants function. during the summer, the plants vegetate and start to form flowers, however, since my plants are in pots, it seems like the root system knows it cannot support all those buds, so just enough seem to mature into peppers and the rest stay as just small post-flowering buds. then when the peppers mature and are picked, the immature buds will then start to grow into peppers. i cannot even fathom the biochemistry that has to go on to support activity like this. ...amazing nature at work.
i'm beginning to understand how these plants function. during the summer, the plants vegetate and start to form flowers, however, since my plants are in pots, it seems like the root system knows it cannot support all those buds, so just enough seem to mature into peppers and the rest stay as just small post-flowering buds. then when the peppers mature and are picked, the immature buds will then start to grow into peppers. i cannot even fathom the biochemistry that has to go on to support activity like this. ...amazing nature at work.
alligatorob
Respected Member
Your peppers look great. And by our standards you don't have winter, more of a perpetual spring!
overlandflyer
Well-known member
i'm going to plant more Poblano and Anaheim peppers next year... it was fun, but i have way too much heat in the fridge to use in the near future even after giving away many. i'm going to try and look up ways to turn them into dried pepper flakes. we have a huge weekend swap meet close by that i don't attend much, but i know a few people who do. i'm going to have them keep an eye out for a good condition dehydrator. from what i remember about the meet, it shouldn't take long to track one down that is either NOS or in that "got it as a gift and never used it" category.
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overlandflyer
Well-known member
zowie...!
front & center is a new one... called Sparkler.
the top left was in with the squashes.... looks like some variety of Acorn.
the others are more Tiger Stripe and Casper (so far my fav..!)
including one more that missed the group photo... $8.91 total.
we couldn't have had the only sale... get out there and score some...!
if you bake these please remember the first step is to wash it well.
you don't eat the "skin", but it sits in a pan and cooks in it.
front & center is a new one... called Sparkler.
the top left was in with the squashes.... looks like some variety of Acorn.
the others are more Tiger Stripe and Casper (so far my fav..!)
including one more that missed the group photo... $8.91 total.
we couldn't have had the only sale... get out there and score some...!
if you bake these please remember the first step is to wash it well.
you don't eat the "skin", but it sits in a pan and cooks in it.
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overlandflyer
Well-known member
*sigh*...
but, but.... it's a limited edition...
but, but.... it's a limited edition...
Haha. Baileys is good but so fattening.
What is your ultimate goal weight, are you close to it now?
I enjoyed reading about intermittent fasting, your point about giving your body a break from eating and a chance to digest is a good one. I would be happy just to get into good eating habits, but if it works for you, then that's great.
overlandflyer
Well-known member
fa, la, la, la, la, .... la, la, la, laaaaaaaaaa....
i've done worse...
CERTIFIED Color...!!
i've done worse...
CERTIFIED Color...!!
overlandflyer
Well-known member
i seem to be hovering in the low 160's recently... that's actually a good sign to me...
i'm pretty much at my goal weight or at least a weight i never thought i'd see when i began. as i think i've said, my original goal was just to get back to ~190. being stalled in the upper 160's for a while, i thought i'd take a stab at seeing if i could hit 159.5 for even a day. that would be close to a BMI = 22 for me. i have a bizarre theory that if i get rid of about 5-8 more lbs of fat, when i put it back, it wouldn't all go to my little bit of a pudgy gut left. i think i'm beginning to see how people with eating disorders can be critical of an otherwise healthy body.
i'm pretty much at my goal weight or at least a weight i never thought i'd see when i began. as i think i've said, my original goal was just to get back to ~190. being stalled in the upper 160's for a while, i thought i'd take a stab at seeing if i could hit 159.5 for even a day. that would be close to a BMI = 22 for me. i have a bizarre theory that if i get rid of about 5-8 more lbs of fat, when i put it back, it wouldn't all go to my little bit of a pudgy gut left. i think i'm beginning to see how people with eating disorders can be critical of an otherwise healthy body.