CJay

I"m 5'8.5, female, 32 and about 128lbs and I eat about 1500/day. I exercise a lot though as well and have a pretty low bf%. I maintained about 10 lbs less than this without trying for years when I wasn't exercising but now I actually get hungry, lol. As much as it's harder now to not overeat than it was before it's probably better for health to have working hormones.... all that to say - even if you can maintain lower calories it doesn't mean that you should.

I’m really sorry for my dumb delay! I believe my notifications (email) we’re going to spam. I appreciate your thought out opinion. I’ve felt similarly about him so it was odd to find him on Attia’s podcast- as I generally appreciate Peter’s critical reading of literature.

Hi Everyone, I don’t generally agree with many (any?) nutrition authors and Taubes is IMO wrong about many things. That said, I appreciate things he brings to light & find his perspective of the literature valuable for further inquiry. I’m curious what other people have thought about his work- what do you think he has correct or not and what brings you to that conclusion? -Casey Inspired by my respect of Attia of course, even while being an ethical vegan who thinks most the “science” of vegan healthism is at least as flawed as Taubes.

Okay. IMO we have more evidence now and I can't find any evidence for that based on the described methods OG papers. That said, this is from the Rheuses monkey study "Once animals were assigned to either control or CR groups, each CR animal's individually determined baseline intake was reduced by 10% per month over a 3-month period to reach the desired 30% restriction" but it doesn't state the reason for doing it this way. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2812811/) I like this new article that reviews the evidence and makes recommendations, so you might want to check it out. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151159/

Hi Fred, who said CR is only effective when weaned into it? I think the recommendation is to wean so that people don’t experience adverse responses to the diet, go too extreme, etc. Do you know your caloric needs for maintenance now? -Casey

I've noticed it changing over time TBH due to aging and lifestyle. I used to work in entertainment/fashion so I had a very different work schedule from my data driven computer life now. I have a female body so my hormones change a lot basically until after menopause when they chill out. I have high quality supplements and I take them sometimes - I just think of it as an additive - but for heavens sake only excellent companies bc that industry is dirrrrrty. When I track on cronometer I love the data - I'm always low in things but I'm not that stressed about it. We honestly know so little about requirements for an individual that as long as I'm making generally intelligent decisions and making sure I eat consistently I can't reasonably shoot for more than that. I don't track with cronometer all the time bc I'm too obsessed with accuracy if, for example, I make a recipe and the bell pepper weights 50g and then I make it again and this time it weighs 70g I update the recipe.... (In other words - it takes too much time & brainspace). I guess I'm letting perfection be the enemy of the good. I don't know what you mean by aging well but I'm probably too young to comment (32). Plus I have good genetics so idk that CR has anything to do with it.

What kind of water do you drink? I'm vegan and I drink over a gallon of water a day but I don't have this problem - even drinking before bed. It stopped for me when I stopped drinking reverse osmosis filtered water (perhaps my body couldn't hold onto the lack of minerals?). It also helped to gain a little weight - I didn't have a period for awhile but now I do and I'm at bmi 18.5 again (was about 17-17.5 for most of my twenties). I restrict salt bc I don't generally like salty foods and I get migraines easily from it - it sounds like it's likely your water and food in the evening. Even if I have 32 oz in the evening most of my water and food is before 5pm.

Well if your wife would share the amounts of ingredients I will certainly try then. Beautiful either way

the swirl is beautiful! That takes skill I do not have 🙂

Wow, thank you for showing me this! Yes, my doctors have never been worried about it it was simply interesting to me. I appreciate these links!

Hello everyone, I am terrible at social media engagement but I do read your posts and appreciate everyone here. It seems like such a supportive community. I have a question I’m a little reticent to ask- I’m curious if anyone has persistently low levels of certain things on a general blood panel, or if this is a me problem? I also don’t really understand if it’s a problem. Ny urea nitrogen and creatinine is always low (idk if I spelled that right) and my sodium is usually between 131-133 while I think normal is considered 134. Personally, I thought this could just be individual variability but some doctors are fine with them and others sound alarm bells and make me retake weekly panels (which is how I know the numbers are super consistent). Anyway- thanks for your input! CJ

Thanks Rob! I don't eat white sauce much, it's just not a fave, noodles aren't really my thing

I find this incredibly filling and delicious on occasion - thought I don't eat it often. 1/3 cup sprouted garbanzo bean flour (20g) 1/3 cup water added 1 tbs at a time (less if it's too runny and stays that way) spices: I like italian blend and sometimes Nutritional Yeast and red pepper flakes) add all ingredients to a mug and let sit 5-10 minutes to thicken pour into mini-loaf pan and bake in toaster oven about 8 minutes at 375 until cooked through. It should be golden and puff up. Enjoy! (about 80 calories-- same nutriition as 20 g dry chickpeas)