Captain Fastbastard Mayhem Posted February 29, 2016 Posted February 29, 2016 http://www.thehealthyhomeeconomist.com/can-celiacs-eat-true-sourdough-bread/http://www.mindbodygreen.com/0-12354/giving-up-gluten-why-you-should-say-hello-to-sourdough.htmlhttp://breadtopia.com/gluten-intolerance-and-bread/http://www.culturedfoodlife.com/can-sourdough-change-the-gluten-free-diet/http://www.livestrong.com/article/532865-gluten-intolerance-sour-dough-bread/
Veebee Posted February 29, 2016 Posted February 29, 2016 Myles, Sorry to hear about your dad, hope he makes a speedy recovery.
Help.Me. Posted February 29, 2016 Posted February 29, 2016 103.8kg this morning. I think my weight is starting to stabilize below 105 now......I must now just do what i do and i think the kg's will slowely melt away
Amberdrake Posted February 29, 2016 Posted February 29, 2016 On the subject of bread though... Started watching Michael Pollan's "Cooked" series, and he highlighted something that may help us retain our most favourite food-source - bread. Essentially, he highlighted the fact that bread (in terms of the store-bought loaves and such) is no longer just flour and water. It's flour, water and 30 other ingredients - stabilizers, fortifiers, preservatives and so on. It may be THIS, and not the gluten itself, that is causing all the "gluten sensitivity" in modern society. To this end, I've started my own sourdough starter. Sourdough is THE bread of choice, primarily due to the fermentation process that it undergoes, and the way that that breaks down the barriers to the proteins and nutrients being absorbed by our bodies... Here's a few sources to look at. I'm looking forward to this experiment, and may end up making all my own bread. Even though it may take 3 days for the dough to prove before I can bake it... If this works ill have to buy you a beer!Speedy recovery to your dad!
Captain Fastbastard Mayhem Posted February 29, 2016 Posted February 29, 2016 If this works ill have to buy you a beer!Speedy recovery to your dad!An ecerpt from the Breadtopia article... "A study published in 2007 in “Applied and Environmental Microbiology” purported that when wheat bread is thoroughly fermented, it reduces gluten levels from roughly 75,000 ppm to 12, which qualifies it as gluten-free."
Guest notmyname Posted March 14, 2016 Posted March 14, 2016 Sweet suprise this morning. Finally cracked a sub 90kg, Buffalo no more. 85kg is my next landmark. This weight is fully dressed with work shoes so probably out by 800/900g.
Captain Fastbastard Mayhem Posted March 14, 2016 Posted March 14, 2016 Sweet suprise this morning. Finally cracked a sub 90kg, Buffalo no more. 85kg is my next landmark. IMG_20160314_084145.jpg This weight is fully dressed with work shoes so probably out by 800/900g.You'd be surprised what clothing weighs... WELL DONE!!! Me, I'm still at 108. Not unhappy, but not pleased either.
Guest notmyname Posted March 14, 2016 Posted March 14, 2016 You'd be surprised what clothing weighs... WELL DONE!!! Me, I'm still at 108. Not unhappy, but not pleased either.Thanks Myles.
TheKaiser Posted March 14, 2016 Posted March 14, 2016 Sweet suprise this morning. Finally cracked a sub 90kg, Buffalo no more. 85kg is my next landmark. IMG_20160314_084145.jpgThis weight is fully dressed with work shoes so probably out by 800/900g.Up top! High 5 dude!
Captain Fastbastard Mayhem Posted April 28, 2016 Posted April 28, 2016 So - how's everybody going here? I had a bit of a plateau, thanks to not training and eating too much...
Guest notmyname Posted April 28, 2016 Posted April 28, 2016 Sitting at a comfortable 88kgs still. But I've not been on a bike in weeks.
Dazshell Posted April 28, 2016 Posted April 28, 2016 You have to love cycling when it comes to keeping your weight under control. I had my big weight loss 5 years ago. 102.5 to 77.5. I have managed to pretty much hold that weight since then. Other than "watching" what I eat, ie. not too much, and no sugar (coke, coffee, pudding, etc.) I eat what I like and make sure I am never hungry after a meal. I enjoy the odd glass of wine or 3 at least twice a week but only drink beer (or 3) after a race. Yes, I do ride quite a lot, 800 -1000kms a month, but if I feel I have picked up a kilo or 2 I just put the hammer down for the next couple of weeks and, boom, they're gone. Just on the bread issue. Bread is public fatty enemy number one! In the last week, it's been Passover so no bread for us and I don't really like Matzoh so I just cut it out and that was 1kg gone without trying!
Veebee Posted May 8, 2016 Posted May 8, 2016 The past month hasn't been good at all. Too much travelling, picked up a bug which meant I had to ease back on training, then a weeks holiday at a 5star lodge which just threw food in my face for breakfast, lunch and dinner and I had sales training at a 4star lodge for 4 days which was also just about food. End result - 5.5kg gain. Back to the basics this week.
Captain Fastbastard Mayhem Posted May 8, 2016 Posted May 8, 2016 same here. Weight is static at 105/106 kg mark, but i feel like absolute crud. Went for a full medical the other day and my BP was high (for me) at 130/100 and my Vit D levels are low. Iron levels are okay, but my thyroid readings are on the low side so that could be the reason for the lethargy and static weight. Then again it could be stress catching up to me from earlier in the year / last year. Stress is kaaaak to deal with when it catches up.
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