I'm late to this one and you're knee-deep in honey diet which I don't think those guys approve of this, but, quick recommendation? Try making your own bread if you do a phase like this again. I started making a no-knead bread and it was so easy and fun and delicious I spent a month eating LOBAD with a tiny smattering of grass-fed butter …
I'm late to this one and you're knee-deep in honey diet which I don't think those guys approve of this, but, quick recommendation? Try making your own bread if you do a phase like this again. I started making a no-knead bread and it was so easy and fun and delicious I spent a month eating LOBAD with a tiny smattering of grass-fed butter or goat cheese and salt+no-salt and lost about 5 lbs.
Another thing I've thought about with your data over the last few months; just a reminder that weight is weight, and I'm not surprised to see in someone with a body similar to mine big persistent *weight* swings like you saw after you finished rice and changed into another eating pattern. IMO the trend is the most important thing and basically all of your experiments are keeping the general trend good - anything is better than where you were 2 years ago, right? I fully expect for large men like us with PUFA damage getting to 200 itself is a huge metabolic push and there is a LOT of change to be done fixing various stuff inside that will involve certain things getting heavier and others lighter. Curing obesity ≠ short-term weight loss
Yea, I suspect you're right. That's why I'm not particularly concerned about regaining a few pounds on e.g. the rice diet. It's all about the long-term PUFA depletion, baby :)
LOBAD, heh. I am actually generally quite lazy, and have never baked bread. But I just made marshmallows on the honey diet for the first time, so maybe I'll learn how to do it. Certainly seems difficult to get seed oil free bread these days at the store :(
The bread recipe I've been using is so braindead easy I forgot the measurements bc I marked them on instruments. Something like... 250-350g bread flour, 275ml water, teaspoon yeast, salt. Sometimes I sprinkle sugar in there. Rough stir with a wooden spoon, leave in a warm place until doubled. Dump into a dutch oven, bake at 375 for 45. Like 2 minutes of work per loaf across a few hours. And yes - the only way to get VERIFIABLY seed-oil free bread, bc this is far better than the stuff at our grocery, from the bakery, labeled "just flour yeast salt in the copy" but with random shit in the actual label.
I'm late to this one and you're knee-deep in honey diet which I don't think those guys approve of this, but, quick recommendation? Try making your own bread if you do a phase like this again. I started making a no-knead bread and it was so easy and fun and delicious I spent a month eating LOBAD with a tiny smattering of grass-fed butter or goat cheese and salt+no-salt and lost about 5 lbs.
Another thing I've thought about with your data over the last few months; just a reminder that weight is weight, and I'm not surprised to see in someone with a body similar to mine big persistent *weight* swings like you saw after you finished rice and changed into another eating pattern. IMO the trend is the most important thing and basically all of your experiments are keeping the general trend good - anything is better than where you were 2 years ago, right? I fully expect for large men like us with PUFA damage getting to 200 itself is a huge metabolic push and there is a LOT of change to be done fixing various stuff inside that will involve certain things getting heavier and others lighter. Curing obesity ≠ short-term weight loss
Yea, I suspect you're right. That's why I'm not particularly concerned about regaining a few pounds on e.g. the rice diet. It's all about the long-term PUFA depletion, baby :)
LOBAD, heh. I am actually generally quite lazy, and have never baked bread. But I just made marshmallows on the honey diet for the first time, so maybe I'll learn how to do it. Certainly seems difficult to get seed oil free bread these days at the store :(
Eeeeexactly.
The bread recipe I've been using is so braindead easy I forgot the measurements bc I marked them on instruments. Something like... 250-350g bread flour, 275ml water, teaspoon yeast, salt. Sometimes I sprinkle sugar in there. Rough stir with a wooden spoon, leave in a warm place until doubled. Dump into a dutch oven, bake at 375 for 45. Like 2 minutes of work per loaf across a few hours. And yes - the only way to get VERIFIABLY seed-oil free bread, bc this is far better than the stuff at our grocery, from the bakery, labeled "just flour yeast salt in the copy" but with random shit in the actual label.
Do you use fortified flour?
I use King Arthur All-Purpose and/or Bread Flours.
Just what seemed the most sensible from what's available in my market - I did not do much research into particular flours.