Okay, I just looked it up, V, and proofing temps are usually around 80F/27C, so it looks like you can get dehydrating at any time, yippee! As a general rule, I keep the dehydrating temps on the low end of the range. I’d rather it take forever than that I overdry. I haven’t made jerkies or meat/fish things, though. If I did, I would go for the higher temp range because of the pathogens that need cooking off. A good herb to start off with, if you happen to have any handy, is oregano. It’s startling how different hand-dried is from store-bought. Have fun!

It was cold yesterday, WotW. The icy wind on the seafront was too much for us and we took a more sheltered route.

Another day with no change in my weight, but I’m still 5 lb down in the first week, so that’s not too bad. My husband has lost 2 lb (he’s been snacking a bit). We’ve both avoided alcohol all week. I can’t say we haven’t missed it, but it’s not been the struggle I thought it might be. Overall, we’ve both eaten a more healthy diet, lost some weight, done more exercise and feel fine. I call that a win.

Hi there, am fascinated by this, so literally raspberries on a tray in as low an oven as possible for a long time?

We have home grown raspberries (not til August though), so anything that gets a longer shelf life out of them I am up for, and also in my mission to get the kids into enjoying non-refined food in different ways (raspberry chocolate nut spread sounds divine!)

WOW! That sounds like magic!

…you could also take a look at Mark’s book – The Keto Reset – it’s low-carb but going into ketosis, which may not be where you want to be at the moment, however, Mark never separates diet from life-style so, again, some great advice about exercise.
Please believe me, I’m not promoting Mark – I just find his approach very sensible and I originally came across him through one of MM’s books.
SSB

Oh, I have no particular love for macadamias. I have a particular love for low carb foods, though, and macadamias and pecans are as good as nuts get. Pecans don’t pair intuitively with raspberries, but macadamias are very buttery and white chocolatey so they seemed a perfect fit. Suddenly macadamias tasted like raspberry cocoa butter, which, by the way I’m going to make on purpose next. I have some unsweetened pure cacao butter on order. If I throw some macadamias and salt in a food processor and let it go for 10-15 minutes, they’ll turn to butter too. Then I can add the cacao butter and some dehydrated and powdered vanilla beans and process together. Then the crumbled up raspberries/raspberry powder. End result: sugar free, low carb, all natural and handmade to the fullest insane extent Raspberry Macadamia Nutella. I bet it would sell.

I love, love, love this thread. Such diversity and never fails to lift my spirits. Here are mine fir today –

1. a cool change – they area wonderful thing
2. my fabulous daughters – they are always fabulous but when I’m feeling worried or vulnerable, they are magnificent
3. coming home to my beautiful dog, you’d think I was a walking miracle. He is the miracle.

And

4. Let’s hear it for our bones!

Luvtocook. Please, please, please seriously consider publishing your advice and recipes. Your depth of knowledge about food is amazing and the recipes are so tasty and we’ll thought out. Thank you so much! Keep going x

Hi Ian – that’s amazing! 😊. Fab news.
SSB

Thank you SSB. That sounds interesting. I’ll do that. The good news is that I’ve lost 3kg in the 1st week 😊
Best wishes, Ian

Hi Ian, I’m no expert but if you take a look at Mark Sisson on Mark’s Daily Apple, he talks a lot about ‘chronic cardio’. As I understand it, after a certain level of exercise/heart rate, you no longer burn fat so he suggests moderating exercise levels. Mark was a marathon runner and iron-man competitor and his Primal way of living sits very well with the BSD.
Good luck with everything.
SSB

LOL. Those raspberries sound fabulous but I’m not a lover of macadamias but hey who knows. I’m not sure how low my oven goes because I’m away just now but there is a dough proving setting which I’m guessing is pretty low. Maybe we could have this conversation again when I’m back because I’d love to try the raspberries.

Good morning everybody’s enthusiasm is really rubbing off on me too. JackieM you sound as though you are in a really good place! JGwen do you want to share your inspirational book on the ‘Take a look at this thread ‘?

Yesterday my first positive…..
1. Sitting by the ocean breathing in the ‘smell’ of the sea.
2. Having some girlfriends here for cocktails and I had only a very small one. Mainly Cava with just a smidgeon of orange liqueur and a splash of mandarin juice. I know very sugary and to be honest one was more than enough!
3. Scales dropped slightly so after a week away I have put on less than half a pound. I don’t think it’s realistic for me to try and lose weight on holiday but remaining static is a bonus.

It’s been interesting to hear lots of people who are suffering extreme heat at the moment say they are gaining. It makes so much sense that heat would make us more dehydrated and I wonder if that’s why I always gain a few pounds on holiday but they disappear with 48 hours when I get back home. Anyway, hope everyone has another positive day.

Here’s some more evidence. I’ve posted it on another thread but this seems a good place too

SSB

https://youtu.be/Sgeh2w0j51w

It depends on what you’re dehydrating, V, but for herbs it’s below 100F. I have a dial so I turn it up just past 95F. Google tells me that’s 35C. Does your oven go that low? I dehydrated some blueberries and raspberries a couple of weeks ago and they were at 135F, which is a more manageable 57C. They both came out great, but the rapsberries were a revelation. Dry as a bone, crunch like chips, tart blast followed by intense concentrated raspberry flavor. Then it occurred to me to eat one dried raspberry with one dry-roasted macadamia nut and I can’t even describe the combination. Perfection in a bite. I went to some friends’ house for dinner that night and I actually a carried a baggie of the raspberries and macadamias with me and forced everyone to have one of each, popping both in their mouth at the same time. They’re used to my rapturous enthusiasms so they went along with it. They also recognized the greatness of the pairing. Or so they assured me while hustling me out the door. 😀

There have been various questions on these forums about IF. I found this video on a Keto site but it’s really good, short explanation of the benefits of IF.
SSB

https://youtu.be/Sgeh2w0j51w

Well here’s the short back story – no permanent damage and nothing that time, physio and exercising won’t sort out. 😁😁🎉🎉🌟🌟

And, while my spine shows signs of wear and tear consistent with my age, and sadly some otherwise unknown arthritis, no sign of osteoporosis. In fact, my GP, who is very thorough, didn’t think there was any real point in a bone density scan.

Yipee, because this also means she, and I, see no reason not to continue on with another round of Fast 800 to shoot for my healthy weight! The fat around my middle was a much bigger concern. And of course, the enormous challenge of keeping it off.

So i’ve just finished my last meal of Round 1 and tomorrow marks the final weigh-in and Day 1 of Round 2. I wonder what it will bring. 🤪

Esnecca we have ‘spoken’ about dehydrating food before and I wonder if you could just remind me of the temperature you use. My fan oven goes to a very low temperature and I could use that.

LTC rosemary is great frozen and thyme just falls of the stem so none of that tedious ‘picking’ , I have experimented with ‘soft’ herbs like mint and basil and they do keep their flavour but not their texture. I wash the herbs and dry very well with paper towel before freezing. Try it you have nothing to loose!

Morning all,

Not posted for a while as routine went to pot over the school holidays. Kids all back today so I’m back on it. Remarkably, only put on a couple of pounds over the holidays! Thrilled as was by no means a saint. I skipped breakfast each day which I assume helped. Hubby remarked that he saw me not totally clear my plate on a few occasions and even chose not to have pudding a couple of times as I was full. I WAS FULL! Before this WOE I never felt full. I was so metabolically broken that I always felt empty.

It is good to be back even if a little late.

Allie- I have just switched from Samsung to iPhone, have got hubby’s old iPhone 6s. I love it and don’t think I could go back. This is mainly because I have an iPad and a Mac and the integration is good, also the family sharing of apps works for us.

The Sixers are playing tonight too, Marsie, but in a different game thank goodness. Maybe we have a chance against the Hurricanes!

Mariet a daughter’s wedding would be a very exciting event. My daughter is only 13 atm so that won’t be for a while, but when it does happen I plan to play every tearjerker “daddy’s little girl getting married” song I can find to make my husband weep. Butterfly Kisses is a good one.

I breakfasted on overnight oats made with porridge oats or steel cut oats for about 15 years. Although it probably beat eating sugary cereals or stopping on my way to work for a doughnut or pastry, it did not prevent me from gaining weight and heading down the path toward diabetes. I had always heard growing up that oats were good for you, and when I started eating them they certainly did keep me full longer than the toast and jam I had been eating in the mornings. My diabetic grandmother was told to eat them to manage her diabetes. She did live to 92 but that was actually a bit young for the women in her family who routinely lived well into their 100’s and she was a bit out of it in her later years whereas I remember visting her mother in hospital before she died and she was still as sharp as a tack.
I stay fuller longer now by having a ‘porridge’ or ‘overnight oats’ made of chia and flax with full fat greek yogurt on top. If you think about it, it is the soluble fibre in oats that is the healthy part, and I now get that from chia and flax and forgo the extra carbs that come with oats. After eating oats as a staple for so long, I thought I would really miss them, but I don’t.

I didn’t step foot on a scale until week 4. I had dedicated too many years to avoiding all attempts at weighing myself to turn on a dime and start. I wish I’d just bit the bullet so I’d have accurate total loss figures instead of an estimate, but we have to do what we have to do in the moment to propel us forward.

Family support is an important element in success. Any chance you get the teens to go snack somewhere where you aren’t? My OH took his Friday night burgers and fries to the porch and ate outside, the dear. I’m sure they don’t mean anything by it, but it would be good for them to pay a little attention to your needs. It’s basic politeness, really, as well as showing a modicum of respect for a loving parent trying to reclaim her health.

Good luck!

LTC, you might consider investing in a really good dehydrator. With the amount and variety of cooking you do, I bet you’d get tons of use out of it. You will be amazed at the difference between freshly dehydrated herbs/spices and store-bought. The two bear no relation to each other whatsoever.

Inka, I’m so happy you’ve signed on for the great kelp noodle experiment too! I think it’s time for me repost my Shrimp Faux Mein recipe. When you’re in the mood for Chinese takeout, this guy will blow your mind. Phenomenal leftover too. Better the next day. It does cook in the dressing and get too soft by day 3, though, so you can’t make too gigantic a batch.

Shrimp Faux Mein

The all important softening trick: kelp noodles come out of the bag tangled up in a crunchy skein. Dump them out of the bag into a collander, rinse them and run you fingers through the clump to untangle it. Fill a large mixing bowl with warm water and add a tablespoon of baking soda. Swirl it with your hand until the baking soda is dissolved. Add the noodles and let them soak for 2 minutes until they relax. You can easily feel and see the difference. Dump them back in the colander and rinse again. Let them sit, draining until you’re ready for them.

4 oz shiitake or portobello mushrooms, trimmed and sliced
2 oz snow peas, sliced thinly lengthwise
2 oz broccoli, clover or alfalfa sprouts
2 oz pea shoots or sunflower shoots
1 cup of baby bok choy, julienned or sliced to your liking
2 cloves garlic (5 grams), minced
1 medium green onion (16 grams), white part minced and green tops chopped
1/2 lb medium or large cooked shrimp, peeled and deveined, then cut in half lengthwise
1 package (12 oz) kelp noodles
3 tsp toasted sesame oil
3 tblsp soy sauce
1 tblsp hot chili garlic sauce (I use Huy Fong brand which has no sugar, be sure to check the ingredients and nutrition panel before you buy any prepared sauces)
1 tsp dried ginger or 2 tsps fresh ginger, finely minced
1 tsp ginger juice (grate the ginger and squeeze it through a cheesecloth or paper towel into the dressing)
10 drops fish sauce (Red Boat is the only one I know of that is made properly without added sugars)
1/2 tsp brown miso

Combine soy sauce, two teaspoons of the toasted sesame oil, the chili garlic sauce, the ginger, the minced white part of the scallion, one of the minced cloves of garlic, the fish sauce and the miso in a small bowl. Whisk vigorously. Set aside. If you have a low carb thickener (I use a combination of guar and xantham gum which is instantly effective and has no taste whatsoever) add a half teaspoon of it and whisk. Let it sit for five minutes to thicken. This step is optional. I like it because the thicker sauce sticks well to the noodles and is more reminiscent of the texture of dressings you get in restaurants, but it tastes wonderful even without the thickening step.

Put the last teaspoon of sesame oil in a large pan, heat on medium and sautee the mushrooms. Lightly salt and pepper to help them release their juices. Once they’ve softened a little, add the snow peas and sautee for a couple of minutes. I like them still crunchy with a bit of that delicious raw peapod taste. If you prefer them softer, cook an extra minute or two. Add the garlic and sautee for a minute until fragrant. Add the bok choy and sautee until they begin to wilt but the ribs are still firm.

Add the shrimp. I often get them already boiled, but I’ve also used raw. You just have to cook them first and readd once you’ve sauteed the veggies. You only sautee them with the veg for a minute or so to heat them up.

Add the kelp noodles. Add the dressing. Add the sprouts and shoots. Mix everything together in the pan, being sure to distribute the dressing well throughout the noodles. I use one of those spaghetti claw things.The noodles will change color to the brownish red of the dressing wherever it’s mixed in thoroughly, it’s easy to tell when the sauce is well-distributed.

Serve topped with chopped green parts of the scallion.

This recipe works with any protein you’d like in place of the shrimp. I’ve made versions with chicken, thinly sliced flank steak, tempeh and crispy marinated tofu chunks.

Hello all, didnt manage to get online at all yesterday, so lots of catching up to do. Looks like some ups and downs but overall, positive. I’m feeling lethargic and bloated both yesterday and today, scales reflecting that. Thought i was doing OK with liquids but am consciously upping that today. Better hope we find a seat on an aisle when we go in to cricket this evening😉 (BBL, Natalie. The Scorchers are our team).

Another weigh-in tomorrow, another week gone, hope some weight goes with it. MFODAAT

So I have just returned victorious from the health food store with my first packet of kelp noodles!
LTC I’m also now stocked up with golden flaxseed and other mysterious and exciting ingedients…am also going to try and bake the psyllium and flaxseed bread just to see what happens..!

Verano, thanks for the tip. A bunch of fresh herbs now cost about what you spend on one serving of protien these days (unless you are getting lovely fish of course). I will be freezing my herbs going forward….no more hesitation about buying them only to use 1 tsp worth with no immediate plans for the rest. I bet that works great with rosemary as well. And the parsely and cilantro….those get used up anyway ( I add them to tossed salads if I have no other use for them before they go bad).

Thanks Michael! Isn’t it amazing when you check the original research and it says the opposite to what the reviewer claims! I’ve found that phenomenon before. Whatever sells papers.

1. My husband gave me an unsolicited compliment today as he watched me dressing, saying that the thin-ness was just radiating off me!
2. I did the grocery shopping and the checkout I chose happened to be opposite the chips aisle. All I saw was rows of brightly coloured plastic. Nothing that looked edible or appealing. (It was only yesterday that I ate some chips from a bowl, but at least I don’t find the packaging enticing now!)
3. Husband would normally be returning to work today after the Christmas close-down, but he’s taken extra holidays so he’s still home.

Allie, that recipe carries me away to a seafood paradise. It is gorgeous! I’m going to the fish market you told me about with my parents next weekend. The soup will be first thing on the agenda once I’ve scored all the necessary fishies. I think I’ll steal the saffron threads from my mom to avoid having to pay the exorbitant cost, or I may sub with a teaspoon of turmeric for color if not flavor. I’ll steal their home canned heirloom San Marzano Redorta tomatoes too. Of course I’ll cut the amount at least in half but given what a huge batch of soup this is, I can afford to add the real thing, as long as it’s the great garden produce version instead of the sad pink, watery supermarket version. Scallions and shallots in place of onion and leek, fennel stalk and bulb in place of carrots, white wine vinegar in place of white wine, any number of herbs. I love the idea of thyme which goes so well in savory stews. Also tarragon. There isn’t a single fish that doesn’t thrive paired with tarragon. Such an exciting project! I can’t wait to dive in. 🙂

I discovered that my blood glucose is in the pre-diabetic range on 2/1/18. I’m using the BSD to get this down & lose weight. I weighed 93.6kg with a BMI of 25.9. This thing is that I run about 40 miles a week. I find it hard to stick to 800 calories a day & still run. I’ve modified the BSD by having unsweetened porridge for breakfast but I’ve finished some races feeling quite faint. Any suggestions? Should I just add more complex carbs?
I plan to get my weight down to 79kg, to overcome, what I suspect is insulin resistance, then switch to the 5:2 diet, to maintain that weight.

1. Electric blanket combined with a nice fluffy sheet, so nice to return to if you have to make a trip to the loo during the night in this weather.

2. I can finally get into the new jeans I bought when I was trying to inspire myself on the last diet, (not saying that sitting down when wearing them would be comfortable) but I can finally do them up. 🙂

3. I picked up a very inspiring book at a charity stall yesterday.

LTC I buy fresh thyme and freeze it and it works really well. I think it’s better than the dried stuff in fact I freeze lots but of left over herbs and most work well if you cook with them as opposed to using as a garnish.

Hi I’m new to this forum but have been reading all the comments as I’m finding most days I need some encouragement!
I started the 800 cal blood sugar diet on Jan 1st. Got to say first week was a challenge as I have two teens who are always snacking but I proudly avoided my vices: hot salty chips (drool).
Thinking I need to buy some scales but at the moment just going on how my clothes feel. Wore some pants yesterday that I’ve been avoiding lately coz they’d got to tight so pretty happy with that.

Thanks Natalie, I am now the proud owner of two step ladders, one for downstairs, one for upstairs, so no excuses.

Dear Whoosh Fairy,

Tomorrow is a big day. It will mark the successful completion of 8 week BSD. You are warmly invited to join the celebration.

Cheers, Flick

Thanks for all the helpful replies to my original post. As Dr MM pointed out, the Sunday Times have been less than 100% accurate In reporting what he said. Hopefully a long-term study of his methods will occur in time. For now, the evidence of many people , who have found that the low-carb approach works for them is good enough for me. Thus, I will continue to pursue this dietary method also.

I really do not understand how all you hardy Antipodeans cope. Anything above mid 20s floors me!! I really hope things become more temperate for you all soon – likewise for our friends in the USA who are suffering from the other extreme!

My positives today……………

1) My son joined us for Sunday lunch today – I hadn’t seen him since before Christmas because he had opted out of the big family Christmas in favour of skiing with his friends. So lovely to see him and catch up on his news.

2) My lovely granddaughter (who trains at The Royal Ballet School) turned up today with mountains of silk chiffon to ask me to make her half a dozen new ballet training skirts……”because you are sooo clever, grandma, and you can do ANYTHING!” Oh, the faith of youth!

3) We awoke to bright sunshine and a really hard frost so CLEAN DOGS – can’t remember when that last happened. Sun shone all day too.😁

Condolences Grannyvee, look after yourself. And lovely post Esnecca x

Hey Allie, it sounds like it is time to take gaining some weight as seriously and with the same care and cleverness as you applied to weight loss. Maybe you are burning more calories in the cold weather, so maybe eat iver your TDEE for a bit? Mind you a trip to the doctor is probably a sound idea.

Oh dear, Flick, that sounds really painful. I do hope it is resolved soon.

Stalls happen (falls too for that matter😉) and all you can do is ride them out – you have done so very well, and I’m sure that the scales will start plummeting down again soon, you are due a visit from the Whoosh Fairy, I think. x

Allie, my friend, I really do feel for you. As you know, I have been where you are now (and may be again one day, who knows?) and you have worried about and supported me. It is a really difficult balance – we have all worked so hard to reduce our weight, are desperate not to allow the pounds to creep back on, and also find our appetite has shrunk. I don’t tend to count calories much any more, keeping carbs low, but eat to satiety on BSD friendly foods. But sometimes I consciously have to eat when I really don’t feel the need in order to keep my weight steady now – and that is a bit of a conundrum too, as I (and I am sure you) really do not want to teach my body that it needs more food than it does (which is what made us overweight in the first place). But SURELY there must be a balance somewhere?

And, of course, the danger lies in seeing the low weight as the new “normal”. My target was 8st 7lbs, something I never thought I would manage (I started with a target of nearer 10st) but once I dropped into the 7s, I started thinking of 8st being my new “normal” and 7st 7lbs as my “wriggle room” figure, and I am still fighting with myself to accept that this is actually too low for me, and 8st must be my lowest weight. But it is hard, particularly when our bodies seem to have a mind of their own.

Please be careful – you may find that you are needing more fats atm because it is sooooooo cold in New England at the moment, although I hear you may reach a balmy minus 10 tomorrow? Hopefully, you are just using up far too many calories just to keep warm and, please God, things will even themselves out when the weather improves. Please keep us in the loop, my friend, we worry about you. xoxox

Ouch Flick! That sounds painful. I hope you heal up soon.

JackieM and VictoriaM lovely to meet you!

SueBlue we adults didn’t even go in the swimming pool yesterday (the kids did) it was just too hot to go outside! I could feel the hair on my arms crisping. We had visitors for lunch and the children ate outside (undercover – their choice, there was room inside but they were wet from swimming which kept them a bit cooler I guess) and when I collected the plates etc the metal cutlery was almost too hot to touch! They weren’t even in direct sun, in the shade, but still got uncomfortably hot. Very glad it will be normal hot not stupidly hot today.

Thank you, Theo, my friend! I think I’ve been having a bit of an anxiety
attack after this morning’s weigh in. A normal BMI for my height is
159.5. I set my target at 150lbs. This coincidentally is the figure
that my internist recommended as well. I’ve been holding steady at
138 lbs., supposedly an ideal weight for me. Now I see 135lbs on
the scale. And I haven’t been teetotalling either 🙂 🙂 🙂 Weight loss
was easy compared to this! Tomorrow will be a better day. I used
to dread the scale…now I do again! So glad that I’m not alone with
this 🙂

Have a good evening!

Allie

Hi Allie — you might need to eat more and more carbs too. I worry that this is the flip side of weight loss — now we get too comfortable with the low carb and low calorie and it just goes too low.
To fatten up African women for marriage, they eat sugar (molasses) and milk and grains — maybe a bit of all (in any form) for a few weeks to find some balance? (All are powerful insulin activators).

Will do….and don’t plan on changing a thing. I don’t buy a lot of fresh thyme because I just can use it fast enought. The cilantro and parsley I burn through. And the dried thyme works pretty well in most stuff. But now that I am thinking about it the one thing I do buy fresh for is steamed clams in white wine (love lots of garlic and lots of fresh thyme in that). Your recipe would certainly spending the money on even if half of the thyme went to waste. I moved to an apt building that gives me a south facing balcony and have big plants for herb pots for this summer.

As for changes…not a one. Sounds great just the way it is. My birthday is next month (oh yay…another year older! Beats the alternative as they say). Sounds like a perfect dish for dinner. Always do lunch out a favorite French resturants and do dinner at home. This sounds like just the thing.

PS: I used to not see a lot of monkfish here as well…but voila….my new favorite grocer is the Korean one 30 min away where I can get kabocha squash, seaweed for Esnecca’s salad, and the best and widest variety fish market I have seen around here. Love it. But none of the grocers have everything on my standard list so I do a rotation ….no way around it.

Allie, you have me worried too.

Can you keep your carbs at 25 and up your calories? How many calories are you eating now? Averaging up to 1800 yet?

Theoretically you should not gain weight with the extra calories if your carbs (and proteins) are low enough not to stimulate insulin. Your body is simply incapable of putting on weight without something stimulating the insulin (the lesson from the Type 1 diabetics).

You need to be drizzling some olive oil on veggies and eating more madadamias. With a glass of wine.

We can’t afford to lose you love….gotta fix this.

Thanks so much for the responses Theodora and Alliecat, I feel very lucky to be able to draw and n your experiences.

I am nursing a back injury. A shelf I was stupidly standing on to reach up to a very high shelf collapsed and sent me crashing, spine first, into a wooden bed frame. It has been excruciating, especially after lifting or carrying or after periods of static load – eg standing at the kitchen bench prepping food or sitting etc. Anyway, off to discuss x-ray results with my excellent GP today. The radiologist report says there is no evidence of wedge fractures, thank the lord!, but there is moderate loss of disc height at two lumbar joints. The x-ray also shows small osteophytes (thoracic and lumbar) This has given me pause for thought about bone health. I am however very confident my diet is bone friendly – I also eat yoghurt everyday, cheese, loads of leafy greens, nuts and seeds and sunshine is certainly not lacking! I’ll be pleased to see the GP. I’ve also made a preemptory appointment with my physio later today.

Anyway, mostly though I just hate medical stuff. I have a great doctor and we have an excellent health system here, but I like to keep a good safe distance from it all.

My plan is to continue in. I’m in a good rhythm, still enjoying all the good food and have great energy levels. I’ve been IF 16/8 but have saved more serious intermittent fasting patterns and more serious exercise big guns to roll out if the weight loss slows down to despressing rates.

Speaking of which, with just today to go to complete the first 8 weeks, my dear old body has been hanging grimly on to 67.9kg for FIVE DAYS! Enough already

I agree Sunny B I’m enjoying reading all of the positivity on here.
My three positives for today are:
1. First day back at work after a 2 week break – I’m prepared food wise as I made today’s breakfast, lunch & dinner yesterday, no excuses not to stray from BSD!
2. I’m wearing a lovely new dress I bought in the sales. I have been trying not to buy new clothes until I get down to my goal size, but it is nice to have something new to wear on my first day back 🙂
3. Today is predicted to be cooler, 38 deg centigrade. Yesterday was a bit much with Sydney recording its hottest day since 1939. It reached 47.3 in the outer western suburbs! Tad too warm for me!
And just realised I have a 4th today – when I weighed myself this morning I was almost back to my pre-Christmas weight. I’ve been able to lose 2.8kg over the past week 🙂

Exactly. That would be valid “extra points credit” if the diets worked in the long run. But if a diet that you do just peachy keen on for a while comes to a ginding halt in spite of your best efforts and then lowers your metabolism…..only to cause you to repeat, stall, repeat, stall….all the time raising your starting point higher and higher; wouldn’t any sane person conclude that diet is a failure?

They are only looking at the short term….missing the big picture entirely.

Obviously nobody is talking to the diabetologists that have ever growing waiting rooms packed with patients failing on their diets.

It’s interesting that the two they ranked last was because they were hard to follow. Not because they didn’t have health benefits. Too hard so don’t bother trying? That’s the life advice they are promoting? Let’s just take the easiest route then and have McD every meal!