LV was saying instead of always writing at BP on random topics; I should be offering my services (pro bono) on weight loss and weight lifting.
The author went from 87kg to 65kg. Roughly my height and weight but I started with much more muscle (at 89kg I was still a waist size 34).
I plan for 68.5kg to be my “death weight” so the idea is come what may I’ll stick to that.
I am relying on red meat however as I love it so much (it’s my crutch). A George Foreman grill cooks meat in 5 minutes flat and pair it off with a salad. I don’t put any oil on the meat but I probably should.
Apparently Protein is the most satiating nutrient so I tend to front-load my nutrition first thing in the morning.
I will rebalance my diet once I hit my weight metrics for more sustainability but I have the advantage that I have a somewhat “iron constitution” and I am not “taste-sensitive.”
I also use the mental trick of filling up my fridge and freezer with groceries. Since I have a pathological aversion to wasting any food, it stops me from going out to eat.
My problem is that I am a fast eater; I don’t chew as much as I want to so mindfulness is important in that area.
Apps I use:
Noom (Fitness Pal with Psychology)
Fitbod (for weight lifting)
Peak (for brain training)
Things I Do:
OMAD (one meal a day): I try to limit myself to 1.5kg a week of weight loss (so technically on Tuesday the 25th of June I should be 75.9kg instead of 79.9kg according to my timeline) so I use OMAD to nudge myself downward when I need.
IF (intermittent fasting): I used to do this 8/9yrs ago but I’m sort of building this up. I do find not eating does give a rest to the body.
The fear that if one *starves* the body goes into metabolic shutdown/slowdown seems a bit overrated. A Cambridge Prof, who runs some of the nation’s largest diabetes studies, was telling me that there were two Lancet published studies on the utility of a low calorie diet.
The key in an weight loss is long term sustainability.