Author Topic: Fermentation, Digestibility, and Insulin Secretion?  (Read 3462 times)

0 Members and 1 Guest are viewing this topic.

Offline Bill/SFNM

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4198
  • Location: Santa Fe, NM
Re: Fermentation, Digestibility, and Insulin Secretion?
« Reply #20 on: May 31, 2011, 08:10:19 AM »
Today the no-carb experiment ends. Lost a little over 7 lbs. Never hungry nor really felt deprived, but definitely bored - maybe because I was too busy to do much cooking to mix it up. Although I am an avid carnivore, it turns out I most enjoy meat accompanied with carbs - burger on a bun, bratwurst on a roll, steak and fries, eggs and toast, batter fried chicken, smoked ribs and corn bread, stir fry with rice, ..... 

For the month of June, I'll add back long-fermented breads/pizzas. Baking Tartine bread today! And maybe a little nutella now and then - Tartine bread with nutella. No sugar this month - except nutella. I'm so weak!


Good judgement comes from experience. Experience comes from bad judgement.