"Fat Free" Short grain rice and skimmed milk diet highly effective for fat loss
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@GuantanamO-Shea doing something similar at the moment to lean out a bit. I've cut out most fat apart from some egg and coconut oil, removing all cheese (I was eating a lot) from my diet and replacing whole milk with skim. I'm seeing really good results already without feeling too hungry or struggling with lifts in the gym.
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@Spud_consumer This is great to hear! Glad to hear that it can work in variants that allow more dietary fat, though of course those fats being coconut oil and egg yolks certainly helps.
@jrwhisky said in "Fat Free" Short grain rice and skimmed milk diet highly effective for fat loss:
@Netabolism I think it would work quite well, I have been following this blog on it for a while.
https://slimemoldtimemold.com/2022/04/29/potato-diet-community-trial-sign-up-now-lol/
I tried it 18 months ago and like a lot of people lost strength but also quite a lot of fat. I think the skim milk option might be the solution for staying anabolic.
Yeah I can't imagine doing this without the milk, even more so with potatoes since you'd have to eat so much of them. I think when you are eating starches at the quantities needed for a diet like this ease of digestibility is paramount, since any slowdown in digestion will result in more and more hitting the gut bacteria, which could very easily go completely wild.
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@jrwhisky Reminds me of "I’m not aware of a formal name for this, so I’m dubbing it carbosis until further notice. It’s a state where insulin sensitivity dramatically improves, and where carbohydrate metabolism is optimized."
from https://deniseminger.com/2015/10/06/in-defense-of-low-fat-a-call-for-some-evolution-of-thought-part-1/ -
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Brief update in regards to the experiment. Still going very well, seeing more and more slimming and overall weight has started to drop as well. Particularly noticing slimming in the face, with jaw becoming more defined and more noticeable cheekbones.
Felt vindicated about the plan's efficacy when I saw this haidut post: https://bioenergetic.forum/topic/1155/obesity-linked-to-mitochondrial-dysfunction-in-gi-tract-treatable-by-fat-restriction
Will keep going until the summer at least, getting better at flavoring the rice has made this much more feasible. If I play my cards right I will be downright lean by then.
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@GuantanamO-Shea congratulations on the success. This is the kind of experimental lifestyles that us the pionerring generation of peater's should embrace. Can you advice how you are flavouring the rice?
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@Norwegian-Mugabe currently using a mixture of chicken stock and just adding in various spices to taste. Nothing too complicated, mostly the goal is to make this palatable, since I'm not going to pretend its the most intellectually stimulating diet. May play around with making a rice-pudding like sweet variation in the near future, add some sweetness into the mix.
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Would any brand of sticky rice work do you think?
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Would this work if we ate rice pudding made with organic rice and skimmed milk?
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@questforhealth that sounds really good.
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@dan-dominic
would adding sugar hurt. i might do this. i made some yesterday and felt warm -
High/unlimited carbs + very low fat is the best thing ever.
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do you eat the rice and consume the milk together??
i used skim milk for a milkrice dish once and it wasnt as good in terms of taste than it is with full fat milk ...
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this is a really good blank slate to build a peaty fat loss regimen. thanks for sharing! i am currently eating under 60g of fat per day on a 2400-2500 calorie diet, but once i can get ahold of some of some supplements to get the fat soluble vitamins, i might try and go with about 20-30g of per day or lower.
have you thought of getting good protein from fat free yogurt/skyr or collage/bone broth for the glycine?
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@idealabsrat i tried this last night and when i went to cook the rice after rinsing the water would not evaporate. my rice essentially turned into porridge slop. i boiled it for one hour, rinsed the rice in a strainer, then brought to a boil with a bit of water and cooked on low heat. not sure what i'm doing wrong or if this is the proper texture when cooking it this way