Once in a great while the old squirrel finds a nut. How and what the body does is still an amazing mystery. It has a separate high level intelligence that is a struggle for some to comprehend. By that I mean that if you take a brilliant person and an imbecile and give each an inch long cut on their arm the cuts will heal at a similar rate even though their intelligence is vastly different. This autophgy thing is really cool how it shovels out the crap in the order of its importance to the body. Over the decades of research using autopsies on people and animals that for whatever the reason were fasted to certain points, even to death, to develop this information.
How is your low-carb lifestyle thing doing? I recently joined a water fasting group on Facebook and am getting a lot of motivation there to do more extended day fasting. I am about to break under 200, but this weekend is our 49th wedding anniversary and I'm eating a lot of flour. No added sugar still. Using intermittent fasting to keep it off is very easy for me. I just always skip breakfast and also lunch a few times a week and then low carb for supper. Works for me!
It's working.
I'm below 300 and seem to be staying there.
I just bought a few gallons of pork rinds (no carbs) any time I get the munchies.
I muncha few.
And salads...so MANY salads...
but the good part is STEAK!
I love me some sirloins!
That's my go-to snack as well except that I use them as a shovel to scoop up zero-carb dip. It's our 49th wedding anniversary today, but we have spread the celebration over the weekend. We are skipping church today to revisit some old haunts and find new ones.
I'm into charcuterie so making delectable sausage and other smoked and cured meat is what fills my tummy and puts a smile on my face.
One of my favorite dips is a packet of French onion soup mix dumped into a pound of sour cream. Otherwise there's French onion off the shelf. Bacon ranch is a keeper too. Otherwise I love to cook. Takes a while to get good at it though. Before my stroke and anti-sugar kick I used to make creme brulee that is way easier than you would think.
The only way we can screw up autophagy is to eat too often. Our bodies were not made to eat often nor regularly. I don't know if this higher intelligence that runs the body is the subconscious or what.
Our bodies were not made to eat often nor regularly.
I've heard different.
Supposedly we should eat a great many small meals (snacks) a day, and only eat an ocassional big meal.
it's that 'hunter gatherer thing'...lotsa nuts and berries...not so many Buffalo.
Having food readily available is a recent phenomenon. Eating too often creates insulin resistance and then type II diabetes. Looking at the last couple of centuries the medical profession hasn't gotten much right when it comes to how food and our bodies react together.
Once in a great while the old squirrel finds a nut. How and what the body does is still an amazing mystery. It has a separate high level intelligence that is a struggle for some to comprehend. By that I mean that if you take a brilliant person and an imbecile and give each an inch long cut on their arm the cuts will heal at a similar rate even though their intelligence is vastly different. This autophgy thing is really cool how it shovels out the crap in the order of its importance to the body. Over the decades of research using autopsies on people and animals that for whatever the reason were fasted to certain points, even to death, to develop this information.
you know...I'd never really thought about the ratio between healing rate and intelligence.
How is your low-carb lifestyle thing doing? I recently joined a water fasting group on Facebook and am getting a lot of motivation there to do more extended day fasting. I am about to break under 200, but this weekend is our 49th wedding anniversary and I'm eating a lot of flour. No added sugar still. Using intermittent fasting to keep it off is very easy for me. I just always skip breakfast and also lunch a few times a week and then low carb for supper. Works for me!
It's working.
I'm below 300 and seem to be staying there.
I just bought a few gallons of pork rinds (no carbs) any time I get the munchies.
I muncha few.
And salads...so MANY salads...
but the good part is STEAK!
I love me some sirloins!
That's my go-to snack as well except that I use them as a shovel to scoop up zero-carb dip. It's our 49th wedding anniversary today, but we have spread the celebration over the weekend. We are skipping church today to revisit some old haunts and find new ones.
I'm into charcuterie so making delectable sausage and other smoked and cured meat is what fills my tummy and puts a smile on my face.
Never thought of that. Sounds Yummy.
Is the world ready for me to learn how to cook?
Utmost caution is advised.
I was looking for a horseradish dip for my rinds and found this. Most are low carb and the widest variety I've ever seen. https://www.hiddenvalley.com/recipe/?keyword=dips&action_ProcessRecipeSearchForm=Go&utm_source=yahoo&utm_medium=cpc&utm_campaign=HVF_Generic_Recipe_Dips_Phrase
Is there any other type of dip other than Ranch?
One of my favorite dips is a packet of French onion soup mix dumped into a pound of sour cream. Otherwise there's French onion off the shelf. Bacon ranch is a keeper too. Otherwise I love to cook. Takes a while to get good at it though. Before my stroke and anti-sugar kick I used to make creme brulee that is way easier than you would think.
The only way we can screw up autophagy is to eat too often. Our bodies were not made to eat often nor regularly. I don't know if this higher intelligence that runs the body is the subconscious or what.
Our bodies were not made to eat often nor regularly.
I've heard different.
Supposedly we should eat a great many small meals (snacks) a day, and only eat an ocassional big meal.
it's that 'hunter gatherer thing'...lotsa nuts and berries...not so many Buffalo.
Having food readily available is a recent phenomenon. Eating too often creates insulin resistance and then type II diabetes. Looking at the last couple of centuries the medical profession hasn't gotten much right when it comes to how food and our bodies react together.
Perhaps it's because the medical profession is devoted to fixing stuff that's broke and isn't up to speed about keeping stuff UNbroke.
You are exactly right.