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Intermittent Fasting
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<blockquote data-quote="Copabanana" data-source="post: 688409" data-attributes="member: 18958"><p>Hi Nomad and Walrus: It does seem like each of you has intuitively put to work many of the ways that are touched upon in this work that I surveyed.</p><p></p><p>I found another person, Dr. James Johnson, who has a site. There is a handy calculator that give specific numbers for the down and up day targets, that allow input of age. My down day should be less than 390 calories and my up days less than 1500.</p><p></p><p>This site is more a diet. The Fung site is a summary of research, an actual history of thinking about diet through the millenia.</p><p></p><p>What I learned that you each touched on:</p><p></p><p></p><p>Quality of food. Processed food is poison, especially sugar. You know the drill: anything white.</p><p></p><p>Type of food: meat *oily fish, poultry, low-starch vegetables, plenty of them, fruit like berries, apples and pears, eggs are fine, olive oil, olives, butter. Limited dairy, even a little cheese is fine. Full fat yogurt is fine. It is a mediterean diet. Low carb, high fat is what the focus is.</p><p></p><p></p><p></p><p>There is the strong point that timing of eating is crucial. And the longer interval between resuming eating the better, up to 36 hours which includes sleep. They say that our bodies were not designed to graze, to eat constantly.</p><p>There are different ways to approach the fasting interval. Mosley centers on 5:2 based upon the work of a Dr. Taylor. Some people talk about a daily fast focusing on intervals of eating, eating windows.</p><p></p><p>For example, not eating breakfast (Fung says this is perfectly fine) and breaking fast at mid-day and eating dinner early, and that is it. So that would be a 5 hour or so window to eat.</p><p></p><p>One of the amazing things about reading this is the fact that our ancestors knew way more of this than we do. And this is on purpose. Some people believe that the government in collaboration with the food industry misled us for monetary gain. Corn, corn syrup, wheat--these are big money in the US.</p><p></p><p>My grandmother did the mini-fasts too. When she got up she would drink a pot of water with lemon juice. Her first meal was at noon. Her last meal was at 5 pm.</p><p></p><p>Mosley is also doing work on intermittent high intensity exercise, but I did not yet read up. Fung, I think it is, talks about the benefits of exercising before one has broken the fast. In that way the body is forced to tap fat storage instead of food glycogen for energy. I am still not clear of the chemistry of all of this, but I am motivated to understand.</p><p></p><p>This idea of movement is the central one, and I cannot remember why. </p><p></p><p></p><p>Fung stresses a multi-varial model of weight reduction. It is not just one thing. It is everything. and different things for different people:</p><p></p><p>I am convinced now I gained weight because of stress: increased cortisol levels. And I have already read of ways to reduce cortisol including some foods, massage, music.</p><p>This is fantastic Walrus.</p><p>Me too.</p></blockquote><p></p>
[QUOTE="Copabanana, post: 688409, member: 18958"] Hi Nomad and Walrus: It does seem like each of you has intuitively put to work many of the ways that are touched upon in this work that I surveyed. I found another person, Dr. James Johnson, who has a site. There is a handy calculator that give specific numbers for the down and up day targets, that allow input of age. My down day should be less than 390 calories and my up days less than 1500. This site is more a diet. The Fung site is a summary of research, an actual history of thinking about diet through the millenia. What I learned that you each touched on: Quality of food. Processed food is poison, especially sugar. You know the drill: anything white. Type of food: meat *oily fish, poultry, low-starch vegetables, plenty of them, fruit like berries, apples and pears, eggs are fine, olive oil, olives, butter. Limited dairy, even a little cheese is fine. Full fat yogurt is fine. It is a mediterean diet. Low carb, high fat is what the focus is. There is the strong point that timing of eating is crucial. And the longer interval between resuming eating the better, up to 36 hours which includes sleep. They say that our bodies were not designed to graze, to eat constantly. There are different ways to approach the fasting interval. Mosley centers on 5:2 based upon the work of a Dr. Taylor. Some people talk about a daily fast focusing on intervals of eating, eating windows. For example, not eating breakfast (Fung says this is perfectly fine) and breaking fast at mid-day and eating dinner early, and that is it. So that would be a 5 hour or so window to eat. One of the amazing things about reading this is the fact that our ancestors knew way more of this than we do. And this is on purpose. Some people believe that the government in collaboration with the food industry misled us for monetary gain. Corn, corn syrup, wheat--these are big money in the US. My grandmother did the mini-fasts too. When she got up she would drink a pot of water with lemon juice. Her first meal was at noon. Her last meal was at 5 pm. Mosley is also doing work on intermittent high intensity exercise, but I did not yet read up. Fung, I think it is, talks about the benefits of exercising before one has broken the fast. In that way the body is forced to tap fat storage instead of food glycogen for energy. I am still not clear of the chemistry of all of this, but I am motivated to understand. This idea of movement is the central one, and I cannot remember why. Fung stresses a multi-varial model of weight reduction. It is not just one thing. It is everything. and different things for different people: I am convinced now I gained weight because of stress: increased cortisol levels. And I have already read of ways to reduce cortisol including some foods, massage, music. This is fantastic Walrus. Me too. [/QUOTE]
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