Log Your Weight

[tamado]

I keep thinking my weight loss has stalled. It's a mental thing, I believe I'm not succeeding anymore.  When I look back and see 2-3lbs per week loss and last week was no different, I realize I'm not stalled.  I'm 1.5 lbs from 50 lbs lost and getting impatient but I can see that I am still progressing and will probably be able to celebrate that acheivment next week.  The ability to look back and see that progress and see the normal variances reminds me that everything is fine.

[josephz2va]

The most important part is you're seeing progress even if it is slow. You don't want to go super duper fast in weight loss. There's positives and negatives to rapid weight loss even if people have lost a lot of weight in two months. Can't remember if organ failure was one of them, but congrats in any case.

[I-train-hard]

Not to discourage you but the 20% will not disappear without some diet.

You can’t out train fat. 

[tamado]

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@I-train-hard wrote:

Not to discourage you but the 20% will not disappear without some diet.

You can’t out train fat. 

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Not sure how I came across.  Trust me, I haven't lost 48.5 lbs without changing my diet.  I'm not dieting, I'm changing my lifestyle.  I haven't touched pop in four months, I'm eating low carb, hi protein, lean and lots of vegetables.  It's coming off, my only point is that when I think it's not, looking back on the log proves to me that it is.

[I-train-hard]

48 lbs – great job man!

Looks like you on the right track. 

[divedragon]

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@tamado wrote:

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@I-train-hard wrote:

Not to discourage you but the 20% will not disappear without some diet.

You can’t out train fat. 

---

Not sure how I came across.  Trust me, I haven't lost 48.5 lbs without changing my diet.  I'm not dieting, I'm changing my lifestyle.  I haven't touched pop in four months, I'm eating low carb, hi protein, lean and lots of vegetables.  It's coming off, my only point is that when I think it's not, looking back on the log proves to me that it is.

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look into the Low Carb, High Fat diet.  Fat's have very low insulin response.  It's not hugly different than the low carb high protein, but protein does tend to spike insulin production and fat is a protective factor against that.  So is fiber, so eat high fiber veggies with your protein and fat.  Another mitigator of insulin production is vinegar.  I'll dilute two tablespoons in water and drink before my meal if I can.  Some fruit is high fiber, but careful of too much fructose - it's not directly metbolized into blood glucose but rather is shunted directly to the liver where insulin stores it as fat there - that incidentally is how they make foie gras.  They force feed a goose high fructose corn syurp to fatten it's liver before harvesting it.  TMI?  Also, read labels and try to avoid HFCS. 

Good luck with those last few.  I'm in the same boat as you.  I've lost 50, but have 10 more to go and they are coming off slowly (mostly from a letting down of my guard for a bit).

[KimShea]

Mine is going even slower.  I'd love to have the losses you've had!  I'm closer to .2 to .5 a week.  Great job!!

[tamado]

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@divedragon wrote:

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@tamado wrote:

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@I-train-hard wrote:

Not to discourage you but the 20% will not disappear without some diet.

You can’t out train fat. 

---

Not sure how I came across.  Trust me, I haven't lost 48.5 lbs without changing my diet.  I'm not dieting, I'm changing my lifestyle.  I haven't touched pop in four months, I'm eating low carb, hi protein, lean and lots of vegetables.  It's coming off, my only point is that when I think it's not, looking back on the log proves to me that it is.

---

look into the Low Carb, High Fat diet.  Fat's have very low insulin response.  It's not hugly different than the low carb high protein, but protein does tend to spike insulin production and fat is a protective factor against that.  So is fiber, so eat high fiber veggies with your protein and fat.  Another mitigator of insulin production is vinegar.  I'll dilute two tablespoons in water and drink before my meal if I can.  Some fruit is high fiber, but careful of too much fructose - it's not directly metbolized into blood glucose but rather is shunted directly to the liver where insulin stores it as fat there - that incidentally is how they make foie gras.  They force feed a goose high fructose corn syurp to fatten it's liver before harvesting it.  TMI?  Also, read labels and try to avoid HFCS. 

Good luck with those last few.  I'm in the same boat as you.  I've lost 50, but have 10 more to go and they are coming off slowly (mostly from a letting down of my guard for a bit).

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I understand your premise but again, I'm not "on a diet".  I'm changing how I eat.  Overall, I'm probably low to mid 40% range for fat, below 30 for carbs and in the 30's for protein.  That seems to be a balanced diet overall.  There are times when I spike one macro or another, but I am working on keeping my carbs down, protein up and let the fat fall where it may.  I try to eat healthy fats - I love eating my taco salad for lunch with guacamole for example and have cut back dramatically on my usual bacon consumption but overall, I'm not afraid of fat.  I am not a huge fruit eater anyway so if I do want some, I have it because it isn't even daily.  I make a nice salad most every day to go with supper and usually just a touch of oil, a nice balsamic glaze and a good herb mix on it.  Again, the approach is working, I just love the graphs and the charts of weight when I have logged it.  I want to keep the slope of the line going for a while yet and so far, so good.

[I-train-hard]

Do a different approach for while.

I love healthy eating, not diet but a better eating.

Use this on every meal- 40 % protein 35 % carbs 25 % good fat.

It should do the trick for you.

[emili]

@tamado- good for you. I too took the healthy life style approach instead of diet and I lost weight and have kept it off. I do not eat starchy food or processed food, etc. I eat what my body wants, not what my brain tells it. You are doing great!

[tamado]

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@I-train-hard wrote:

Do a different approach for while.

I love healthy eating, not diet but a better eating.

Use this on every meal- 40 % protein 35 % carbs 25 % good fat.

It should do the trick for you.

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This is close to what I am for but don't always succeed.  In the end, I usually end up with a little higher fat (but mostly good fat) and a little lower protein and carbs.  I'm worried about good fat but I'm more worried about good carbs.  I am not trying to get down to 10 or 20% carbs like some programs suggest, I am just trying to lower them and eliminate the simple sugar spiking insulin releasing ones.  Thanks for the tips though, I'll keep tweaking my cooking.  It's funny, my wife is now being more conscious of her choices too with me doing this.  She isn't overweight but is enjoying feeling a little healthier.  The whole family wins (the kids haven't embraced all of my salads yet, but one meal at a time).