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Results of a healthy diet experiment and cost - Page 2

post #16 of 261
4/16/10 at 12:50pm
Pics plz.
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post #17 of 261
4/16/10 at 12:58pm
Lowest bodyfat ever for me was tank-tested at 5.8%. At 6'2" I was 155 at the time... (190 today)

Got lot's of questions about cancer
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post #18 of 261
4/17/10 at 4:57pm
Congrats on your "success." FWIW most serious strength/physique athletes would consider the amount of lean mass that you lost absolutely unacceptable. Also I bet most of the rest of the human population would think you look pretty gross, but ultimately it's your opinion that matters most, within reason. Lastly you seem to be failing #6 pretty hard: "Meet caloric intake needed for muscle growth with adequate protein from consuming fish and lean meats. "
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post #19 of 261
4/17/10 at 5:33pm
Quote:
Originally Posted by kwilkinson
Also, if you want to add flavor (and save money) don't buy the filet. Just get a ribeye or sirloin. Much better flavor.
+1 Top sirloin is one of the cheapest, most flavorful, and leanest cuts of steak available.
Quote:
Originally Posted by username79
Surprisingly, I am not "skinny." The difference is, where there was fat, there is now muscle.
But...
Quote:
Originally Posted by RedLantern
According the OP's changes in body comp, he has lost 12lbs of LBM and 8lbs of fat on this diet.
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post #20 of 261
4/17/10 at 5:40pm
Quote:
According the OP's changes in body comp, he has lost 12lbs of LBM and 8lbs of fat on this diet.

Yes- that's really not a great result.
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post #21 of 261
4/17/10 at 6:36pm
LOL at all the haters in this thread..
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post #22 of 261
4/17/10 at 6:39pm
chilean sea bass is endangered. stop eating it man, youre ruining our oceans!@
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post #23 of 261
4/17/10 at 7:21pm
Thanks for taking the time to post. Have you dropped the coffee for a couple weeks at any point? I'd like to know the before/after/during as to the effects of coffee on top of what you are doing.
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post #24 of 261
4/17/10 at 7:23pm
Quote:
Originally Posted by fredfred View Post
Thanks for taking the time to post. Have you dropped the coffee for a couple weeks at any point? I'd like to know the before/after/during as to the effects of coffee on top of what you are doing.

What would you expect them to be? Would it have an effect?
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post #25 of 261
4/17/10 at 9:17pm
That is what my regular food meals are like except I do not watch calories (probably eating much more than the recommended). My monthly spending is actually slightly higher than yours (this is not including the food I purchase for some lunches on long school days). I just find eating common American fatty foods not appetizing.
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post #26 of 261
4/17/10 at 11:28pm
Thread Starter 
Quote:
Originally Posted by melwoesblvd View Post
chilean sea bass is endangered. stop eating it man, youre ruining our oceans!@

While this is probably sarcastic, I find this to be rather important. I try to only buy from the fishery in South Georgia which claims to be sustainable.
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post #27 of 261
4/17/10 at 11:31pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Wow, that's pretty badass.

Also, if you want to add flavor (and save money) don't buy the filet. Just get a ribeye or sirloin. Much better flavor. Then again that adds more fat, but still..

I'm pleased to have a chef's approval.

Actually, my main attraction to filet is the texture. A rare prime filet falls off the knife in such a manner that is hard to describe. Each bite has this naturally delicious buttery texture.
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post #28 of 261
4/17/10 at 11:41pm
How much planning do you go through to cook all your foods and plan your menu for the day/week? Do you just cook the same 5-8 things and get into a routine. Also, how do you manage all the prep and planning with your job? I know that when I get home, I'm usually pretty beat.
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post #29 of 261
4/17/10 at 11:51pm
I have admire the effort it takes to achieve that level of emaciation.
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post #30 of 261
4/18/10 at 12:04am
Thread Starter 
Quote:
Originally Posted by pitboss12 View Post
How much planning do you go through to cook all your foods and plan your menu for the day/week? Do you just cook the same 5-8 things and get into a routine. Also, how do you manage all the prep and planning with your job? I know that when I get home, I'm usually pretty beat.
My original goal was to learn how to cook. I took some cooking classes last year. Learned the basics of how to prepare foods, use herbs and spices, and bought a bunch of cookbooks. I've always been a food enthusiast and spent the last several years eating at various "landmark" restaurants around the world. Basically, my process goes like this: 1) Open cookbook. 2) Select recipe that looks appealing 3) Rewrite version of recipe that I consider "healthy" 4) When time permits, buy ingredients (lunch break, after work, etc.) 5) Cook it .. prep and cook usually takes an hour or less I try to cook something different every time. But found I have fallen into a cycle of fish/seafood during lunch. Salmon, Halibut, Chilean sea bass, Red Snapper, "Rockfish", Lobster. They are all very quick to prepare and this works for lunch. I can kill, split, clean, grill and be eating a lobster in ten minutes. Bought a thirty dollar Victorinox ten inches chef's knife and an "accusharp" for this purpose and recommend both. I've found that having a shaving sharp (at all times) knife of considerable size has really made prep easy. I used to get home from work tired but on this diet I am full of energy. I can pull a 10-12 hour work day, cook both lunch and dinner, go the gym, go for a five mile run, and still have trouble falling asleep.
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