I still have another 15 pounds until my weight.loss target — when I’ll feel confident that I’ve dropped all my belly and

Both of the books I’ve mentioned suggested combining fasting and LCHF dieting with high-intensity workouts to accelerate weight loss. It was about this time when the city where I live eased up on pandemic lockdowns, and my gym reopened.

I can’t describe my excitement at seeing my blood panel results on October 15. It confirmed what my daily blood glucose readings had been pointing to. By following Dr. Fung’s advice on fasting and shifting to an LCHF diet when I broke my fast, I had completely normalized my metabolism and reversed my diabetes.

A fasting blood sugar of less than 100 is considered nondiabetic, according to the Mayo Clinic. When I went from regular 100 readings to frequent readings in the 80s and rarely spiking over 100 — I was pretty confident I’d beaten diabetes.

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.

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:

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!

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.

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be a writer. During her senior year, Scott, like all Princeton seniors, was required to do an independent project — in her case, a 173-page thesis — and was able to land Morrison as her adviser. Getting a high-profile or famous professor to advise a thesis required ambition, says classmate Kari Kohl; students took classes with certain professors, attended office hours, and got to know them before popping the thesis question.

It’s not unusual for me to prepare dinner at the end of a 24- or 48-hour fast without feeling particularly hungry. The rituals of meal preparation and eating a delicious dinner with my partner sometimes seem to be greater incentives than hunger.

After four or five months off, I started slowly but then worked up to some of the most intensive weight training I’ve done. I found I actually had more energy — rather than less — as a result of fasting and adapting my body to use fat rather than carbs for energy.

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.

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!

“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.”

Before long, I experimented with 48-hour fasts. The first one was a struggle, but more recently, I’ve been working in one 48-hour fast per week. I’ve fasted on all but three days since I started, about two months ago. I have a December 1 intermediate target, and I’m determined to meet it. (Hint: It should be easy — I’ve already set my stretch goal to my weight target).

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: