Weight loss

Did I say low fat? I eat what I feel like in moderation and concentrate on keeping protein levels fairly high due to weight lifting...
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No you didn't. I just thought about throwing that in for those tempted to go low-fat.

I have not started lifting yet, but from my earlier stats you can see my diet last week was: 79% fat, 19% protein, 2% carbs. The protein intake I have allocated for each day is higher then I need.

How about you post a pic of yourself so we can see YOUR great weight lifting results on a high fat diet :)
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Maybe :P
 
The Strips turned purple this afternoon :)

I'm in ketosis baby :D

I'm going to remove all aspartame as well, stick to water (I don't drink tea or coffee)...

Hopefully it makes a difference
 
So my first cup of coffee in months is a cup of butter coffee, no sugar.

It is delicious...
 
DJ... said:
So my first cup of coffee in months is a cup of butter coffee, no sugar.

It is delicious...
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If the milk is stretched correctly then lactose is broken down to glucose during that process. There is also the issue of texture and how the tongue is coated by the milk...

Bottom line though: This is why a properly prepared sugar free flat white should have a sweetness to it.
 
Yoh guys, I got sick, came down with the flu (taking Benelyn 4 Flu and Dynalex Elixir), and I have so much crap to hand in at varsity, and I am worrying about DP at the moment :(

I think I can hit the gym from Thursday (that's when 1 of the projects clears)..
 
SlinkyMike said:
If the milk is stretched correctly then lactose is broken down to glucose during that process. There is also the issue of texture and how the tongue is coated by the milk...

Bottom line though: This is why a properly prepared sugar free flat white should have a sweetness to it.
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When you refer to stretching, what do you mean? I haven't come across the stretching of lactose before. Personally, I perceive lactose as somewhat sweet already, and the use of salted butter adds to the perception of sweetness too. I'm not 100% sure about the stretching of lactose though. I chose to blend it which will break down the fat particles and allow for faster uptake of the fat when digested. I know of enzymatic reactions using lactase to break the lactose down into glucose and galactose, but haven't come across the stretching bit.

The coating of the tongue is interesting as I think it helps to mask bitterness as well, which might also contribute towards the added sweet perception. What I will say is that the addition of butter and cream and blending them into an emulsion forms a very stable foam, which also traps the heat in, keeping the drink hotter for longer. The foam is also pretty damn delicious...
 
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