Red wine causes withdrawal

(LeeAnn Brooks) #21

It will be worth it for me to save up my carbs for a glass of wine. :wine_glass::heart:

#22

Hey @Explorer Jana – thanks for the detailed metrics and I must say your story is very inspiring to anyone who hopes to age with grace.

I’ve done one 3 day EF, and have been OMAD on weekdays for the last 3 weeks. Still finishing Fung’s Obesity Code and sitting on the fence a bit – I’m at 180 pounds, would like to get to 165 and don’t want to confound weight loss with a drastic slowdown of metabolic rate (still trying to figure out if EF and IF will increase or decrease metabolism). Once I’m at 165, I’ll care less and frankly feel like lower metabolism and food requirements will support longevity.

Of course, any thoughts and recommendations are greatly appreciated!

(Raj Seth) #23

2 words - box wine :+1:

(Jana) #24

Dave,
Looks like you and I have about the same weight loss goal remaining. I have another 15-20 lbs to lose. The good news is I’m 100% confident that I will remain a fat burner for life. This is the healthiest I’ve been in my entire life.

Any advice I have for you is the same I’m considering myself. Progress is very slow at the moment, so I’m in an exploring mode. Switching to an alternate day fast is one thing I am considering. I’ve tried it out and it seems do-able. On day one eat two meals with a 4-6 hour window ending at 5 for example. Then the next day fast for 24 hours and eat one meal at 5. That way I still eat every day.

I also want to switch my fat intake to be nutrient dense, not cream, ghee or butter but bone broth, tallow, fish and meat. Also, keeping my fat intake to a minimum helps me burn body fat. Once I’m at my goal weight, I can eat more fat.

I want to track my carbs again to make sure I’m staying under 20 grams. I may even go lower than 20.

One specific recommendation for you is to consider two meals a day spaced a few hours apart. I heard Megan Ramos say that she uses OMAD as a maintenance method for her patients.

Consider healing your gut. I used the book entitled The Prime by an American MD. Of course I skipped the chapter at the end about diet, because I know what food choices are best for me. If you’re up for an adventure into feeling clean and healthy, this is it. I did this for 3 months. Maybe I will do a thread on this method. It’s truly amazing.

I will be looking for your posts to track how you’re doing. In the meantime, savor your non scale accomplishments. :blush:

(Jana) #25

Oh Dave, about fasting and metabolic rate, Dr Fung’s book The Complete Guide to Fasting and his YouTube videos on fasting will answer your questions on fasting. Last November that book helped guide me through a 14 day water and salt fast with ease.

(LeeAnn Brooks) #26

I’ve got that plus a few other books sitting in my Amazon cart.

If spent all my discrescionary money this month.
Just waiting for July to hit the buy button.

(Jana) #27

Annie,
Another awesome book that I bought recently is Keto Clarity. It’s been out for awhile but I just ran across it recently.

I wish I could go through the program with Megan. Personalizing this way of eating is so much trial and error. It gets more than a little frustrating at times.

The truly awesome news is that as of last week I have a new young doctor. I told his medical assistant that one health goal was to lose another 20 lbs. She said “Have you ever heard of the Keto diet? This doctor is trained in it.” I could hardly believe it. Basically he just told me to keep doing what I’m doing.

#28

@Explorer Jana – what a fortunate series of events it has been for you to be able to say this. If you think about it, most people after age 50 are feeling a decline. I certainly was.

Just reserved it at my library. I’m fascinated by the latest findings regarding our gut biology. I read The Good Gut by the Sonnenbergs, liked it, but found little actionable advice outside of “avoid antibiotics” and “increase gut diversity”. I’m hopeful The Prime will have more.

This is happening for me automatically – I have several lunches a week with clients, so this pushes me into 2 meals per day.

Isn’t that the truth? I’m really amazed at the improvement in quality of life from a physical, mental and even an emotional perspective. Thanks!

(Jana) #29

Daves_Not_Here
Dave,
I was drawn to The Prime, because it is endorsed by Dr David Perlmutter. This cleansing method is far more involved than the typical health store cleanses. It involves four stages. As you would expect, the fourth is a very powerful detoxifying process. I did omit a couple of things that were not keto friendly but still got great results. I plan to do The Prime again this Autumn.

After doing The Prime for three months, I ran into a friend I’ve known for 20 yrs. She is trained as a medical assistant and was stunned at what she called my transformation. She said, “You look so healthy inside and out.” We talked briefly about my method. By the end of that same day she emailed me that she had purchased The Prime Audiobook and liked it a lot.

If you have any questions when you get the book, feel free to send me a message or post it on this topic thread. If you take this challenge, I am confident that it will change your life in many unexpected ways!!!

(Doug) #30

Many a red wine benefits from ‘breathing’ for a while, getting exposure to oxygen. Quite a few people will “slow-oxidize” a bottle by taking the cork out and letting air in for a bit, then corking it back up, for drinking the next day. That’s a lot less aggressive practice than decanting the wine or pouring it through an aerator.

There are many variables - the grape varietal, the producer, the vintage, one’s personal tastes, etc. - but just because a bottle isn’t especially “fresh” may not rule out it being good.

(LeeAnn Brooks) #31

The rate I drink it, it would take me a week and a half to two weeks to finish. I rarely have more than one glass at a time, and I don’t typically drink more than a couple times a week. Maybe 3. At least that’s my preferred rate.

Most wines don’t flavor well after that amount of time.

(Doug) #32

:slightly_smiling_face: Yeah, a day or two or three and that’s about it…

(Jana) #33

Annie,
I have heard that there is a wine bottle tool that removes the air from the bottle. This allows you to store an opened bottle longer. Maybe Old Doug know what I’m referring to.

(LeeAnn Brooks) #34

I saw something that’s like a needle that punctures the cork and you can pour through it, then remove and the cork closes back up to make a seal like it was never opened.

I need to find that.

Of course a lot of wines are going away from corks for screw tops.

#35

there are vacuum pump corks that work very well
https://www.amazon.co.uk/s/?ie=UTF8&keywords=vacuum+cork&tag=googiehydra-21&index=aps&hvadid=155841721418&hvpos=1t1&hvnetw=g&hvrand=8219412313264906940&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=1007835&hvlocphy=1028792&hvtargid=kwd-35620733275&ref=pd_sl_5tn2lny4jj_e

(Doug) #36

Yeah - Coravin, which uses argon gas to pressurize the gas space in the bottle, pushing wine out, and thus not letting air in. Dang expensive, though, and so are the argon canisters. I think it’s a rip-off, though I know several people who use and love it. Usually hard-core wine-lovers who have expensive wine - but if one wants to drink a bottle over a long period of time, then usually the air (oxygen) has to be kept away.

I love screw-tops. No issues with leaking corks, air infiltration, premature oxidation, “corked” wines, etc. It does take a bit of the romance out of things, the somewhat ceremonial “popping of the cork,” but I’ll take that - much better than really having high hopes for a bottle of wine and then finding that it’s no good.

One cheap way to preserve wine is to pour it into something like a mason jar, with an airtight seal. Needs to be the right size, so as little air is inside as possible. That, and refrigerating it - colder temperatures slow the rate of oxidation - can prolong things a good while. But it’s a hassle and there too - some of the romance is gone.

(Doug) #37

Not a bad way to go - very reasonably priced, and it removes about 70% of the air. With a fairly full bottle I think it will be admirably effective - there really won’t be all that much oxygen left. The clock will still be ticking, though…

#38

Agreeing with you on the vacuum cork – I get at least a week, but I also refrigerate reds after opening.

(Eric - The patient needs to be patient!) #39

I use one of these things. I find the rubber top needs to be replaced once and awhile because they start to leak air.

(Jane) #40

What is this “week and a half to two weeks to finish” you speak of???
:open_mouth: :scream: :wine_glass: