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<blockquote data-quote="Carpetsalesman" data-source="post: 2351915" data-attributes="member: 526513"><p>I think my weight loss has stabilised at about 10/6lbs 21.5 BMI, 22lbs lost. Certainly the lightest I've been for 25 years. I am a walker rather than a runner, 6km a day average. I think the answer might be swapping out some cardio for weights. Right now you take calories in and burn them off running with a slight net loss. Instead, take calories in and turn some off those calories into muscle, which increases your weight in a good way and provides a bigger sink for any glucose improving your insulin sensitivity. But this is an untested personal theory because weights are tedious and the gyms are all shut anyway.</p><p></p><p>I've been on 10g/100g full fat greek yoghurt, sausages, cod, haddock, salmon, kippers, chicken, lots of nuts, butter, omelettes, ham, cheese, burgers, roasted veg in goose fat, steamed veg with butter, glass of red wine every night. I've increased the portions too. Six beef chipolatas, two burgers, two salmon fillets, whole roasted cauliflower in garlic butter, a heap of broccoli, etc. I'm eating like some kind of medieval baron. But still I find that sometimes I just can't be bothered with an evening meal, just not hungry enough to motivate myself to cook another piece of animal flesh. Jesus wept I miss beans on toast. </p><p></p><p>I would like to get bloods done in February and the big question is cholesterol. If the newer theory holds, the bad carbs are actually the big contributor to bad cholesterol scores. If the old theory holds and I've gone sky high, diet gets really restricted...</p><p></p><p>Tough Christmas, I had two days of total splurge and have only just today got FBG back under 5.5. I don't have much leeway to stay out of the high sixes. It wasn't worth it!</p></blockquote><p></p>
[QUOTE="Carpetsalesman, post: 2351915, member: 526513"] I think my weight loss has stabilised at about 10/6lbs 21.5 BMI, 22lbs lost. Certainly the lightest I've been for 25 years. I am a walker rather than a runner, 6km a day average. I think the answer might be swapping out some cardio for weights. Right now you take calories in and burn them off running with a slight net loss. Instead, take calories in and turn some off those calories into muscle, which increases your weight in a good way and provides a bigger sink for any glucose improving your insulin sensitivity. But this is an untested personal theory because weights are tedious and the gyms are all shut anyway. I've been on 10g/100g full fat greek yoghurt, sausages, cod, haddock, salmon, kippers, chicken, lots of nuts, butter, omelettes, ham, cheese, burgers, roasted veg in goose fat, steamed veg with butter, glass of red wine every night. I've increased the portions too. Six beef chipolatas, two burgers, two salmon fillets, whole roasted cauliflower in garlic butter, a heap of broccoli, etc. I'm eating like some kind of medieval baron. But still I find that sometimes I just can't be bothered with an evening meal, just not hungry enough to motivate myself to cook another piece of animal flesh. Jesus wept I miss beans on toast. I would like to get bloods done in February and the big question is cholesterol. If the newer theory holds, the bad carbs are actually the big contributor to bad cholesterol scores. If the old theory holds and I've gone sky high, diet gets really restricted... Tough Christmas, I had two days of total splurge and have only just today got FBG back under 5.5. I don't have much leeway to stay out of the high sixes. It wasn't worth it! [/QUOTE]
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