My total weight loss from my highest weight five years back is 24.4 lbs. It is a genuine victory that I haven’t regained everything. I’m departing from my ultimate goal weight open. I’d like weight loss to be always a natural part of my life. I believe it shall be with the Granny Plan. I think I’ll set some mini-goals though.
Like getting to my pre-op weight, which was 219. And getting below 200. I think I’ll give myself little rewards as well. Or I might just give myself a reward every time I lose 10 pounds. I’m not sure. I’ll allow it roll around in my mind for some time. Now, about water – it is the only thing I drink almost. Obviously, I’ve cut out sugar. I’ve also cut out artificial sweeteners.
I am almost to the point that I think sugar is preferable to the artificial sweeteners, just almost. Right now, I’m allowing myself honey or stevia. I’ve found some stevia sweetened flavorings at Publix called Everly. I like them really. They may be nice mild flavors. Not overly lovely like Crystal Light or Mio can be, IMO.
But I miss my tea. I like honey in hot tea but not in iced tea. I’ve tried several brands of stevia, but I haven’t found one that I truly like. That stuff isn’t cheap therefore I don’t need it if I don’t think it’s great. I uncovered that I like agave nectar enough to pay the purchase price for it but then I learned that it is really no much better than sugar so far as spiking blood sugar is concerned. A couple of years ago, some stevia was cultivated by us in the garden. I brewed those leaves with my tea. I liked that. It got in regards to a glass of leaves per pitcher and just offered it a mild sweetness. So, of course, that only works in the summer. I’m looking for a good chemical free way to sweeten my tea.
As an outcome, the more energy is burnt through digestion on the high-carb diets, when compared with high unwanted fat diets. This creates a bigger calorie deficit and, low and behold, more body fat is lost. This goes a long way to debunking the insulin hypothesis. In research funded by ketogenic (low carb) proponents it was actually found that although insulin levels do go down and unwanted fat oxidation increased on a low-carb diet, this didn’t result in more fat reduction.
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Shockingly, the study stated it took participants 28 days to reduce the same amount of fat on the low-carb diet as it got them to accomplish in 15 days on the high-carb diet. Furthermore, the individuals lost muscle in the reduced-carb group. That’s not very good news for low-carbohydrate diets. So, once you’ve created a calorie deficit and established protein intake to be moderately high, the proportion of excess fat and carbs is not extremely significant. There is a slight trend to lower fat and higher carb intakes being beneficial for weight loss.
Another advantage of keeping carbohydrates greater than fats is that energy will be higher and the gasoline for high strength exercise (muscle glycogen) is more readily available. Therefore, you can train harder. Training harder means you can burn more calories and create a more impressive calorie deficit, that may lead to better fat loss. It would appear that anything between 2.3 and 3.1g per kg of lean muscle is sufficient for protein consumption.