Megan on fasting...longer is NOT better

(Mark Rhodes) #41

Absolutely. It’s always compliance.

#42

I actually listened to this today, while working in my office. I believe she also mentioned that some don’t always get enough when doing OMAD. Like herself being 5’1" and only getting (I think?) 1400-1500 cals? But that her husband, being 6’ 4" eats about twice as her. … So I took it that some may under-eat when doing OMAD. - I for one, have never had that issue though. :slight_smile: I make sure to eat full plates, especially when doing OMAD, which is pretty much 90+% of the time since I started. (36 weeks ago)

#43

This week I switched from OMAD to TMAD IF…I was on OMAD since September. Recently, my histamine intolerance started to kick back in, so I cut out all dairy last week for the final elimination. I found it extremely difficult to get above 1000kcal in OMAD without drenching my food in fats (i’m on a pretty restrictive diet, options are limited). I guess the success of OMAD depends on your food options and how youre feeling after it.

(Katie the Quiche Scoffing Stick Ninja ) #44

You sound fat adapted
That would be why
Why would you register ketones on a piss strip if your body is effectively using all of those ketones you create for energy? They wont be excreted through urine if they are being used.

(Faith Reynolds) #45

Slows your metabolism. Best to mix it up. OMAD is considered good for maintenance.

(Amy Latorres Rios) #46

I have gone 568 hours thus far and I feel pretty good. I am not hungry at all, but I do miss eating and often feel temptation to eat with my friends and my kids. Still, I set some pretty big goals for myself, so Im pushing forward. I will be 50 years old in mid march and I set out to drop 30lbs and bring myself down to 30% body fat (at most) and I am a little over halfway there. I dropped 17lbs and have stalled so I have started dry fasting to see if I can drain my cells of fluids and my body of inflammation.

#47

Please tell me you’re under a doctor’s supervision.

(Amy Latorres Rios) #48

I actually just underwent an iron infusion through my hematologist, I have 2 more dosages scheduled. At first he complimented me for the weight I’ve lost since our last visit, 5 months ago, he was happy that my blood pressure was perfect and that overall, I look healthier. When I told him about the prolonged fasting, he gave me the shaky finger and explained that with my anemia, this fasting regimen is not wise. I do believe him but I take it with a grain of salt, since, as Cole Robinson would say, his business is built on me staying sick. I know I must sound totally crazy but I have read so much about prolonged and intermittent fasting and only through these means have I been able to achieve some of my health/weight related goals. I do appreciate your concern.

#49

Why a dry fast versus water fast though?

(Empress of the Unexpected) #50

Logic dictates that is NOT the way to good health.

#51

Even fasting guru Dr. Fung doesn’t suggest dry fasting, and he wouldn’t have approved of this type of extended fasting either. Dry fasting won’t help with your inflammation, as water has nothing to do with that. And you’re anemic on top of it. I highly suggest you break your fast. It seems you are using it solely to lose weight in the quickest amount of time possible, and that’s not only unhealthy, it’s dangerous.

(Doug) #52

Amy, have you ever seen any actual scientific proof that dry fasting is better, faster, more effective, etc., versus water fasting? There are very common claims made - that dry fasting brings benefits three times faster, that it “turns our cells into furnaces that burn away inflammation,” etc.

The only things I’ve seen in print or heard in videos are at best just unsupported claims - other than that it’s stuff that is obviously false. A lot of it “sounds good” but I can find nothing that makes real sense for the human body and what we know about nutritional and cellular metabolism.

(KetoQ) #53

Bunny –

Really intriguing info on wild rice v. grass fed beef. However, when I plugged these in Cronometer, and dug a little deeper, found the following:

100g uncooked wild rice 14.7g protein
100g raw grass fed beef 16.5g protein

That was stunning. However, what was equally stunning is that cooking the rice cooks away away a lot of the nutrients and proteins.

However, you can preserve the nutrients in the rice it by scoring and soaking it. See the following blog post: https://marikosakata.com/blooming-wild-rice/

#54

Hmm…so you go to your doctor to get infusions to make you healthier, he tells you excessive fasting is NOT recommended but you decide to listen to some YouTube internet person. You are not only restricting food but water as well. I am worried for you. It seems like you are bordering on an eating disorder.

(Bunny) #55

African Wild Rice is used for medicinal purposes in Africa. I wonder what vitamin, mineral and trace elements or other content (compounds) it might reveal? (can’t find a breakdown anywhere)

Unlike white rice, wild rice retains unsaturated fatty acids, protein, minerals, and vitamins that are usually removed during extensive polishing. African wild rice is eaten as food and taken as medicine. …More The white-African wild rice (Oryza barthii) is a close relative of the red-African wild rice (Oryza glaberrima). Both are alkaline grains and contains no starch. They look almost similar to the conventional rice from Asia (Oryza Sativa), but they are different and nutritionally better. This rice grow freely in the wild, in deep/shallow water and in seasonally flooded lands. Unfortunately in Africa, they wild rice are shunned or are hardly cultivated by most farmers and are not traded internationally, due to the dominance of the Asian rice (Oryza sativa) in Africa and in other parts of the world. 60% of the rice consumed in some countries in Africa are imported from Asia. It was predicted for over 30 years ago that the African rice would disappear due to the focus of the african farmers on mainly cultivating the Asian rice, but fortunately it has not happened. Large scale farmers in Africa mostly grow the Asian rice, while small scale farmers prefer the African rice for its taste, and ability to withstand flood and its nutritional content …” …More

(Central Florida Bob ) #56

Part of the reason they’re stunning might be that the protein numbers are evaluated differently. Dr. Peter Ballerstedt was on the Diet Doctor podcast last week and he talked about how they typically measure Crude Protein and that makes vegetarian sources look better. Crude Protein assays the amount of nitrogen in the food and use a simple multiplier to turn that nitrogen into a number for protein. Because not all Nitrogen in something is necessarily protein, it ends up being less biologically available than the protein in animals.

He ends up shattering a lot of myths about the dire consequences of ruminant agriculture, cattle farts and other things we hear about all the time.

(KetoQ) #57

Bob, thanks for the insights.

(Bob M) #58

Is this the one with Dr. Bret Scher as the interviewer? The only thing I did not like about this was the answer to the question about Allan Savory. Dr. Ballerstedt went off in a totally different (albeit interesting) direction but never really answered the original question.

And there is no way that 100g uncooked wild rice = 100g of grass fed beef, in anything.

(Brian) #59

A vegetarian / vegan doctor friend of mine posted something on his FB page about broccoli being = to beef. This kind of stuff seems to go around. It’s just not.

That said, I am not saying that wild rice is a bad thing, nor is broccoli. But they don’t equal each other.

(Bob M) #60

As a recovering super-low-fat, super-high-carb person, I ate a ton of wild rice. I even like wild rice and will sometimes eat it if it’s offered with a steak for instance. (I know I’ve had wild rice once in the last few years…with my steak, though, not as a replacement for it.)

But there are so many issues with equating things like this. Even if there were actually that amount of protein in wild rice, it’s not a complete protein. By the time you add the beans or whatever you’re going to use to actually get a complete protein that adds up to actual amount of protein in beef, you’re at many, many more calories than beef. See this for instance:

To get the same amount of protein in a 4oz steak (181 calories) you’d need to eat 12 oz of kidney beans (almost one pound!) plus a cup of rice, which equals 638 calories, and 122g of carbs. Imagine trying to get 100g of protein from this sort of diet!
…
What about nuts? To get the 30g of protein from almonds, you would need to consume a little over 1 cup of chopped almonds, which is over 850 calories and 75g of fat. YIKES!

From:

https://sustainabledish.com/20-ways-eat-lancets-global-diet-is-wrongfully-vilifying-meat/