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Hello everyone! I joined this forum today and am very excited to find a group of folks working on something that I have been doing on my own with no direction. Read a few articles about calorie restriction and started CR about 2 months ago. I started at 5'8, 200 pounds and am currently at 186. Checked BMR and am around 21% which is pretty good for my age. Here is my quesion: I started the first month at 1300 calories per day which was pretty low, but actually managable even though I do 30 minutes of varied workouts a day. Found that increasing to 1500 (max) worked better and still losing weight about 1 pound or more per week. Can I maintain at 1500? I've done it in the past for as long as a year or two (when I was younger). Anyone else of my size and age have similar experiences? I'm trying to nail down my maintenance calories for the long term. Thank you!
There are many factors, which act as stressors on the body, and seem to contribute to improved health outcomes. Some of these include: Exercise Fasting Cold exposure Caloric restriction Heat exposure Particular foods that exert hormetic effects (ie. cruciferous vegetables) Some of the above are not without their controversies, but it's interesting that mild sleep deprivation (a mild stressor) doesn't elicit a hormetic effect. Or perhaps it does? Has anyone else had this curious thought before and unpacked it a little?
All, is a fascinating infographic called What the World Eats on the National Geographic website based on data from the Food and Agriculture Organization of the UN depicting what people around the world eat today, and how it has changed over the last 50 years. Its really fun (but sad) to see the growth in the US of percent calories coming from added sugar and fat, and the total calories consumed over the years. Its even more shocking that even on a per gram basis, American's eat more dairy and eggs than the do fruits and vegetables. Here is a snapshot from the infographic of US data. On the website, you can click on each slice of the pie chart to see the types and percentages of foods that go into each slice. --Dean