Both of the books I’ve mentioned suggested combining fasting and LCHF dieting with high-intensity workouts to accelerate

On August 19 — two days after my diabetes revelation and, by this time, well into Dr. Fung’s book — I resolved to do my first 24-hour fast. This is sometimes referred to as One Meal A Day, or OMAD. What I discovered during that first OMAD validated Dr. Fung’s claim that “hunger is more like an emotion than a state.” Whenever I felt hunger, I drank about 8 ounces of water, and the hunger went away quickly. I made it pretty easily through my first OMAD fast.

I prefer to prepare my own meals — so switching over to keto recipes was reasonably painless for me. I bought some ground pork and beef for the first time in, like, forever! I found a rich storehouse of keto recipes online, particularly at what have become my two favorite recipe sites. I’ll share them with you here:

And so I did it again. When I weighed in after two days of OMAD, I had lost one pound. Encouraging! I did OMADs and 16:8 fasting on alternate days for the first week. I weighed in with a three-pound weight loss for the week. I was amazed at how easily I adapted to fasting — and its outcome!

Dr. Fung recommends that for extended fasts, you make and sip bone broth on occasion — for its nutritional value and for hunger relief. Or he suggests “Bulletproof Coffee” in the morning — a yucky-sounding but yummy-tasting blend of coffee, heavy cream, coconut oil, and butter aka a fat bomb. It’ll energize you in the morning and create a feeling of satiation to ward off hunger throughout the day.

In the first few chapters of Dr. Fung’s book, I discovered that his clinic has had wonderful success reversing diabetes within months by reducing visceral fat via fasting programs—from 16:8 fasts to 24, 48, or 72 hours. (The water-fasting record holder lasted over 365 days!)

Contrary to conventional wisdom, reducing you daily caloric intake is one of the worst things you can do to lose weight. When your body realizes that fewer calories are coming in, it adjusts your metabolism downward to function well at that lower-calorie level.

“If you minimize insulin production, it’s nearly impossible to add excess body fat. If you don’t minimize insulin production, though, you will steadily pack on extra fat over the years. The severity of your fat accumulation depends on your unique familial genetics—the luck of the draw. Even if you come from skinny lineage, bad stuff happens inside when you are carb-dependent; becoming fat-adapted is the only true way to steer clear of the metabolic syndrome disease epidemic.”

Miss bread products? No problem, use fathead dough made with almond or coconut flour and mozzarella cheese for LCHF bagels, naan bread, pizza crust, muffins, or anything else. Fathead dough is so delicious it’s addictive!

In a study of 135,000 people from 18 different countries, no relationship was identified between fat and cardiovascular disease. A diet high in saturated fat reduced the risk of stroke. To quote from the study:

Nope, not according to science. Actually, it may help you shed a few pounds! And not just the healthy fats in the oils the USDA tells us to avoid. Animal fats, too. Meaning that fatty, skin-on chicken thighs are healthier for you than lean, boneless, skinless chicken breast.

When I learned more about the macronutrients of the foods I ate and how my body responds to each, I learned to adjust the types of foods I ate to consume more fat and fewer carbohydrates.

Dr. Fung also recommended a low-carb/high-fat diet (aka keto) as a means of adapting my metabolism to use fat for energy rather than carbohydrates. This would, he said, complement fasting to accelerate my weight loss.

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a force on your body that’s equivalent to the gravitational acceleration on Earth — or a force that’s equal to your weight — scientifically that’s known as “1g” (pronounced “one-gee”). Typically, humans can only withstand a handful of gs over a sustained period of time before either lasting damage occurs or we lose consciousness.

And that’s when I started reading “The Keto Reset Diet.” He reiterated much of what I’ve already written here about carbohydrates and fats and their relationship to weight loss, health, and fitness. A key paragraph from the book:

I discovered cooking with meats, healthy oils, nuts, cheeses, and cream — mostly yummy stuff I had avoided for 30 years (thank you, USDA) — was loaded with wonderful flavors and healthy fats.