The passage of time between posts may make the update less surprising. My average weight has been slowly creeping back up, as have the peaks and valleys. I’ve done some intermittent fasts the last few months, but my eating has been largely haphazard, with a lot of junk food.
My weight this morning: 478. Really don’t want to see the 480s again, which I haven’t in months.
When we got back from vacation I was in the high 450s. the first couple of weeks after that I was in the 460s. this last week, the 470s. Yesterday I went bonkers at 7-11 and bought a crap-ton of junk food, and ate nearly all of it. Thousands of calories.
I have a new doctor appointment next week, and would like to show a bit of progress, so I decided last night that the next fast started then. So far I’m good – I did do a shot each of MCT and olive oil before noon – but pure fat is okay on the Fung-style fasts. My goal for today is no carbs, no protein.
I decided to sign up with the source, and enrolled in Dr. Fung’s Intensive Dietary Management long distance program. I’d been told last time I checked that they had a long waiting list, but when I had my initial consultation this week I was told they have more people on staff and can take me immediately. Today was the orientation conference call, more than six hours worth (with breaks) with Megan, the program director. I’ll be working directly with Dr. Nadia.
Fasting is one of those topics that you can find a lot of information (and misinformation) for online. I’ve decided to put my trust in the Fung method, which strikes me as the most medical, moderate, and personalized. His approach is flexible, and adaptable to your circumstances from week to week, month to month, even hour to hour.
I was pleased with the level of detail, which was even more nuts and bolts than Fung’s book, The Complete Guide to Fasting. she got specific about types of foods (all sugars are bad; starches are perilous; fiber is your friend; fat is your new lover). bacon and eggs are nature’s perfect fat foods – moderate protein, lots of good fat, very little carb. get friendly with apple cider vinegar, psyllium husks, chia seeds, flax seeds, coffee grinders, soda streams, La Croix waters, bulletproof coffee and tea, and learn to make your own bone broth in bulk. (gourmet jarred broth with no preservatives or sweeteners may be okay; check the label).
Megan suggesteed that the fun start Monday, but I think I need a head start. I’ve got enough surplus calories from yesterday to burn through today without eating, and then I’ll have two weekend days to deal with the keto flu. Monday would be day 4, when the fast starts to feel fun.
I gave Megan my brief stats and she suggested I give a longer fast a try. I’ve done 7 days, so try 14 or 21 day. The clinic record is apparently 31, but a few clients want to try for 40 days (good enough for Jesus…) and I wouldn’t mind trying to get there. I’m not diabetic so I’m not on insulin, which makes a longer fast easier. my blood sugars are elevated but not insane (under 130 most of the time). Megan did mention the other-than-weight benefits of fasting; she was one of Dr. Fung’s first guinea pigs, and lost 80 pounds over six months or so. she mentioned other illnesses she’s had, including osteoporosis that longer fasts (she’s done 14 days three times) have been helping to heal. Human growth hormone, stem cells, autophagy may not be miracle drugs, but fasting ramps up their production to your benefit.
So, I’m feeling like I got a shot of determination. I usually respond well to regular feedback and support, at least at first. If I get six solid consistent months out of it – I paid for twelve – I imagine I’ll see some good progress, and not just on the scale. The inflammation, joint pain, brain fog, leg swelling should all see an improvement. I look forward to testing my limits.