04/25/2021
🔥 I’ve been cooking and eating according to the principles laid out in ’s book and I have some things to report:
1️⃣ Dropped 6.4 pounds so far since last Sunday when I started. In the book it says some of that is water weight but that once you remove the carbs and sugar from your diet and your body switches from being glucose adapted to fat adapted—and with consistency and time—your body will continue to burn its fat storages.
2️⃣ The premise is not to count calories at first, just to focus on eating the best quality proteins + organic vegetables. You can have some seasonal fruit + dark chocolate but because my body craves sugar all the time (a sign of insulin resistance) I’ve made it a point to really try and keep a lot of sugar out of my diet.
3️⃣ My client .farm has become one of my greatest resources for how to eat correctly. Grass fed raw butter, raw cheese, fermented vegetables (like sauerkraut and kimchi), and the stock up of meats we’ve kept since quarantine have really come in handy.
4️⃣ I’ve known for some time that I needed to break my addiction to carbs and sugar. Especially sugar. It was to the point that after I would eat the sugar craving was so much that it was all I could think about sometime. And, I was also eating a good amount of fast food and restaurant food deficient in good fats (typically cooked in low-grade canola oil). The book really helps to break down why this type of diet leads to more of this ... and how it prevents your body from absorbing nutrition and is basically harmful for it.
I’m going to post the meals I’ve been eating so you can see. This is with (paprika, garlic, parsley, lemon juice) and with , lemon juice salt and pepper.