Because we don’t have wings we need em to push the gas and brakes. Some even need to push the clutch still.
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So the week concludes with just over a kilo loss.
Started with 175.6 (it was a typo) and the scales this morning tell me 174.4.
The first week you dont lose that much because you are still running on the loose change your body still finds.
This coming week I would expect to see more loss.
We will see…!
By the way 120g slice of bread and a cuppa for breakfast.
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What kind of bread weighs 120g a slice?
- Thin-cut: 20g to 25g
- Medium/Standard sliced (White/Wheat): 30g to 38g
Just holding you to account buddy.
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Must have been the cheese weighing it down… 
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Oh sorry I should elaborate.
Slice bread plus topping: today It was two wheels of sausage on eisberg salad, tomato slice, cucumber slices, onion, mustard and a twist of pepper.
120g
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On the other hand I’ve often heard it said that initial weight losses are mainly down to water rather than fat, so many people get discouraged in weeks 3-4 when the rate of loss slows down massively. I’m sure you’re already aware of this though.
Never tried it myself (my weight’s only ever varied between about 80 and 90kg for my now-185cm height, since I lost my 30"-Levis waist in my late 20s) but I’ve known quite a number of women who experienced this. Of course, most of them weren’t really that much overweight in the first place, they just thought they were, so I don’t know if this is common across all starting weights.
That is very true in the case of most “fat” people, meaning those who have the fatty tissue over most of their bodies.
The cells of their “fat” are composed mainly of water and that is what is lost first. Meaning a perceived high weight loss in the beginning of the diat the slows down or even consolidates untill the body learns to use the fat cells as fuel, the exhaust from the combustion of this “fuel” is carbon which is then exhaled.
That is the long term weight loss.
Yup. The body’s short term energy reserves consist of up to ~1 pound “sugar” (glycogen), this requires the storage of an additional 3-4 times its weight in water. When fasting, the glycogen gets used (“burnt”) which in turn releases the corresponding amount of water, reducing the bodyweight.
At the point slammer’s at the fat mass is probably largely unaffected even though his bodyweight dropped. Usually it’s only with a continued calorie deficit that the fat reserves get tapped into and burnt off.
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I eat pretty healthily (mainly oats, seeds, milk, yoghurt (home-made muesli in morning) + skyr, nuts, fruit, veg, sauerkraut, wholegrain rice, wholegrain pasta, millet, fish, tofu and eggs). But there’s one “baddie” I haven’t yet given up that I’ve always been partial to: crisps. That’s just one bag a fortnight, but I’m beginning to wonder if it should be less than that or never. I once saw a comment online that a bag of crisps was “diabetes in a bag”. Probably true, sadly. 
Pretty sure you’re all right with that.
I’m with you on the weakness for crisps. I’m boring with ready salted but couldn’t really live without them. I usually treat myself to a crisp munch at the weekend.
About every two or three weeks I buy a roast chicken from a Gugeliwagen and a bag of crisps
Crisps are my weakness as well but I follow the ‘a little bit of what you fancy does you good‘ mantra my gran used to follow when it comes to food and figure a few crisps every now and then are not going to do me a lot of harm.
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Who doesn’t like crisps?
I eat all sorts, have no hang-ups or guilt about it but, probably like a few others, find it fairly easy not to over-indulge.
I see these things as treats and not part of an everyday diet so are something to look forward to and enjoy rather than feel guilty about.
If the only choice here was Zwiefels Natur, or Paprika (like it was when I first arrived), I wouldn’t eat them at all. Both are rank.
I solved my crisp addiction (salt&vinegar and some of strage ones from France) by making my own in the air fryer, you can buy olive oil in a spray can, dry the potato shavings in a paper towel ang give them a puff of oil, it works just fine.
But sadly even that is off the menue these days.
Yesterday I was tardy, S.W.D.N.R.A was here and requested Chinese, as she eats like a bulimic sparrow I tend to eat as much as she does, in this case half a cerial bowl of rice with a ladle of stirfry. I forgot to weigh though, but ,ou can imagine how much.
This morning the scales havnt budged a gramm but no worries, yet.
Today was 120g’s of bread and Aufstrich, and for tonight I have a small frozen pizza lined up.
But for now I am in front of my computer with a rumbling stomach…
Down boy, behave.
me 
My weakness is bread…and, unfortunately, it is not every forthnight…
wait…if it is not for these little life pleasures, what is the point of life? Even stoics bask from time to time on pleasure!
What is wrong with bread?
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calories
Dr Alex Wibberley seems to disapprove of bread, except sourdough, which he says is healthy (for reasons I can’t remember) but goes hard quickly, so can be frozen when fresh (which makes it even healthier, apparently).
I think that’s the point. It’s a good source of carbs (the wholemeal, multi-grain ones).
Carbs aren’t bad for you. This isn’t Tik Tok.
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I approve!
Well, obviously because it tastes great!
The dude has obviously never baked sourdoughs in his life. My – and most sourdough bakers’ – sourdough hydration is usually close to 80% (both below and above) and the bread lasts for a week.
Compare that to standard non-sourdough breads which feature a hydration of 65%-70%.
Also, Dr. Alex Wibberley is a medical doctor. Oh, I should have put “doctor” in quotes, as it almost implies like this guy did a PhD … in biology or some related field where the person actually understands the biology – let alone the chemistry! – of what they are talking about.
