--- In fast5@yahoogroups.com, "RickS" <rstewart@...> wrote:
>
> Hiya-
>
> Some of Barnaby's comments got me thinking so I read "Good Calories, Bad Calories", "Trick and Treat", and "Protein Power". I started a zero carb diet about a month ago while continuing to commute by bicycle 30 miles per day. I like to push the envelope to see what happens so I've been eating zero carb Fast-5. My poor wife... :)
>
> As I believe in eating Paleo, I thought it would be a good idea to try a zero carb diet in the winter at a time when fruits and vegetation probably wouldn't have been available to ancient humans from northern European climates.
>
> So, on to the gruesome details...
>
> After the first few days, I noticed that I was getting VERY cut in the abs. At the same time, I stopped having BMs. So my weight started to go up. I have read that a life of high fiber dieting will weaken the peristaltic motion of your intestines but they will strengthen in time as your body adapts to no fiber... and they have. BM is now every two or three days, but I don't feel bloated anymore like I did in the beginning. My weight got up to 175 before gradually coming back down to 168. Now however, I'm at 168 and have very little fat on my belly and the remaining fat on my lower back and legs has gone down quite a bit. I can wear my 30" waist slacks now.
>
> Food choices are somewhat limited as it's challenging to find whole foods that supply fat and protein but have no carbs. So I eat lots of eggs, tuna, beef, low sodium bacon with no nitrites/nitrates, sardines, whole rotisserie chickens with livers, bone broth, lard, and butter for cooking, etc. LOTS of water. Tuna and egg salad has olives.
>
> I REALLY have no desire for vegetation yet. But during this experiment, I've come to see spices and herbs as really important to this way of eating. First for taste, but second as a really big source of nutrients. For instance, according to Mercola.com, "the potency of oregano ranks supreme: Oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries." And here's an interesting article along the same lines, http://www.whfoods.com/genpage.php?tname=news&dbid=35 .
>
> I was concerned about vitamin C as humans cannot make it on their own which makes it an essential nutrient. However as it turns out, if we don't eat carbs, the body needs much less of it because a large amount of vitamin C is used to process grains and other carbs. Meats do contain small amounts of vitamin C. I need to research this more but until I find some answers, I'm taking a daily multi-vitamin pack.
>
> Sugar in the diet is a MAJOR hindrance to the immune system. So part of this experiment is to see if I catch any colds or other airborne illnesses this year. So far, so good.
>
> One article that really got me interested in this whole idea can be found here: http://www.npr.org/templates/story/story.php?storyId=128849908 . It's about how we are so different from chimps and Australopithecus afarensis. You can see from the photo at the top of the article that a combination of eating meat, using tools to hunt, and cooking our food has TOTALLY changed our teeth. If our ancestors had continued to eat large amounts of vegetation like gorillas and chimps, our molars wouldn't have gotten so small in comparison and we'd still have much longer intestines like other primates.
>
> I know there's a lot here and I'm sort of skimming over a lot, but I wanted to share my experiences so far with the group.
>
> -Rick
>
Glad to hear you kept your mind open to including food Selection in addition to your use of Intermittent Fasting.
I too, have added spices like Cayenne Pepper and Cinnamon to the usual salt and pepper that I put on meat. Red Peppers great source of Vitamin C.
Interesting to see you mention how intestine strengthens soon when away from a period of eating more fiber. I had assumed my brief bout of constipation had been stopped by more animal fats. I also eat more low-carb extenders such as cabbage and lettuce in my diet. I add cheese to the eggs I'm fond of and fatty dark-meat chicken and pork sirloin I have been eating recently at 49-99 Cents a pound. Mackerel and Salmon are other canned fish to add to your list. Meat proteins definitely provide satisfaction to carry you easily through long fasting periods.
Haven't yet read Barry Grove's "Trick and Treat", just his earlier "Eat Fat get Thin". Gary Tubes' newest "Why we get Fat" reiterates much of what he said in 2007 GCBC. Eades has always been a pusher of Protein. Yet, I still haven't quite picked up on why a larger proportion of Fat to Protein is always recommended. Has it really "clicked" for you, Rick, on why Protein isn't given higher priority than Fat?
Here is Part 5 of a BBC series on Low Carb, which claims it is the High Protein which makes us satiated most, and because of that, Low Carbers actually eat less food.
http://www.youtube.com/watch?v=MtQIqf2WiYM
Periods of not paying enough attention to the invasive quantity of High Fructose Corn Syrup in nearly EVERYTHING had slowed my Fat loss, yet the fasting proved the benefit it has for Weight Maintenance, even in those periods of the wrong food selections with too many carbs. Combine Low Carb with the Fasting, and you start to get back on track with body Fat loss, as you and I are seeing with loss of Belly Fat.
I've picked up a trend in advertisers starting to make the "No High Fructose Corn Syrup" in our food products claim. And I truly think that a trending away from HFCS will help many who have plateaued in their fat loss.
Best "Bang for the Buck" in my opinion is to Combine Food selection as low Carb, with Fasting.
Barnaby
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