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Dean's ZCarnivore MAM Experiment
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Dean



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PostPosted: Sun Feb 15, 2009 12:00 am    Post subject: Reply with quote

jeff,

Why are you comparing Week 4 with Week 1, where I was doing almost twice the number of calories? Talk about cherry picking your data! LOL Week 3 is roughly the same amount of calories, and I lost less than half as much as I did that week! I mean, there's a metabolic advantage, but, it's not like calories don't count for anything. Look over the weeks, and you'll see that the lower my cals, the more I lost. Same thing happened last year. The less cals I ate, the more I lost, and the dairy issue was very present in the whole equation, as it is this year. Dairy causes me to stall even more than high calories. So, high cals + dairy has always = stall city! My belly was getting distended, as it always has when I consume cow pus, and that was one of the minor issues. Hell, now I know what it feels like to give birth! Shock Yah, I'm happy to go back to real paleo eating. Yup



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Dean



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PostPosted: Sun Feb 15, 2009 12:03 am    Post subject: Reply with quote

Friday February 13

2874 Calories
78% Fat

Chuck Eye
Butter
Eggs
Italian Sausage


Wow, am I glad the dairy is gone from my WOE! Never again! Cool
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jeff



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PostPosted: Sun Feb 15, 2009 12:47 am    Post subject: Reply with quote

Dean wrote:
jeff,

Why are you comparing Week 4 with Week 1, where I was doing almost twice the number of calories? Talk about cherry picking your data! LOL Week 3 is roughly the same amount of calories, and I lost less than half as much as I did that week! I mean, there's a metabolic advantage, but, it's not like calories don't count for anything. Look over the weeks, and you'll see that the lower my cals, the more I lost. Same thing happened last year. The less cals I ate, the more I lost, and the dairy issue was very present in the whole equation, as it is this year. Dairy causes me to stall even more than high calories. So, high cals + dairy has always = stall city! My belly was getting distended, as it always has when I consume cow pus, and that was one of the minor issues. Hell, now I know what it feels like to give birth! Shock Yah, I'm happy to go back to real paleo eating. Yup


Dean, in your own words:

Quote:
Yes.

On ZCarnivore, calories are irrelevant. Yup


Quote:
Dairy causes me to stall even more than high calories. So, high cals + dairy has always = stall city!


Apparently we have a new definition of "stall".  If you only lose about 1.75 pounds in a week, you are "stalled".  Shock
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jeff



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PostPosted: Sun Feb 15, 2009 12:55 am    Post subject: Reply with quote

Also, what I was trying to say earlier was that weight can fluctuate for no apparent reason.  When we see a small change in pattern from one week to the next, you really can't pinpoint any one reason, even if you did make a change that week.

A few years ago, when I lost most of my weight, I was losing about 10 pounds per month pretty steadily.  But, every once in awhile I'd have a week where I'd gain weight for no apparent reason.

I was just trying to say that your decrease in weight loss may or may not have been due to the addition of cheese and eggs.  That week may have turned out the way it did no matter what.
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Kim



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PostPosted: Sun Feb 15, 2009 5:02 pm    Post subject: Reply with quote

Dean wrote:
Thursday February 12



I'm DONE with dairy! Mad It's just not worth it anymore.

For the last week, I've had gut issues, constipation, belly bloating, sinus problems, and crazy cravings. Now I've got a brick in my colon and a stuffed up head! Sad I know other Bus members who have had similar problems with this crap, and, so, it's official. Aside from a little butter for dipping seafood in, I'm all through with the cow pus! Yup

It's not even a paleo food. It's an agricultural concoction that has caused me way too much grief. Well, no more! I'm shippin' this stuff back to Wisconsin, where it belongs! LOL They can have it all. They can have my entire corporation. jeff, tell the governor to make my restraining order permanent! I don't care if I never see another dairy cow again! Wink


Dean, I think that cheese caused me the same problem.  Once I start eating it, it's hard to stop.  Even just eating meat and water with ocassional cheese, my sinuses have not completed cleared out.

Kim
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Manaloa




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PostPosted: Sun Feb 15, 2009 5:35 pm    Post subject: Reply with quote

I hear ya Dean, I also have problems with dairy as much as I love it. Send it back to Jeff. Yup
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Dean



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PostPosted: Wed Feb 18, 2009 8:02 pm    Post subject: Reply with quote

______________________________________

Week 1 : Wed Jan 14 - Tue Jan 20

Maintenance Calories: 2107
Food: Seasoned Meat and Water

Average Calories: 5232
Average Fat: 86%

Expected: 2.8 kg body fat gain
Actual: 0.4 kg body fat loss

______________________________________

Week 2 : Wed Jan 21 - Tue Jan 27

Maintenance Calories: 2103
Food: Seasoned Meat and Water

Average Calories: 4026
Average Fat: 88%

Expected: 1.7 kg body fat gain
Actual: 1.9 kg body fat loss

______________________________________

Week 3 : Wed Jan 28 - Tue Feb 3

Maintenance Calories: 2097
Food: Seasoned Meat and Water

Average Calories: 3057
Average Fat: 84%

Expected: 0.9 kg body fat gain
Actual: 2.0 kg body fat loss

______________________________________

Week 4 : Wed Feb 4 - Tue Feb 10

Maintenance Calories: 2081
Food: Seasoned Meat & Eggs, Cheese, Butter, Water

Average Calories: 3098
Average Fat: 80%

Expected: 0.9 kg body fat gain
Actual: 0.8 kg body fat loss

______________________________________

Week 5 : Wed Feb 11 - Tue Feb 17

Maintenance Calories: 2069
Food: Seasoned Meat & Eggs, Butter, Water

Average Calories: 3186
Average Fat: 82%

Expected: 1.0 kg body fat gain
Actual: 1.6 kg body fat loss

______________________________________

Total : Wed Jan 14 - Tue Feb 17

Average Calories: 3720
Average Fat: 84%

Expected: 7.3 kg body fat gain
Actual: 6.7 kg body fat loss

______________________________________

Week 5 results are in! Cool

Remove the cow pus, lose more body fat. Yup Belly bloat is now gone. GI tract is quiet. All is good. Down another pant size. Happy

To up my fat this past week, I did lots of butter. That does not bother me at all.

While dairy in general is definitely cow pus, butter is more like cow cum. Devil
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jeff



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PostPosted: Wed Feb 18, 2009 9:06 pm    Post subject: Reply with quote

Dean wrote:
While dairy in general is definitely cow pus, butter is more like cow cumDevil


LOL  LOL  LOL  LOL  LOL   OH my!  

Interesting.  Butter is still dairy, but people that have problems with dairy seem to usually be ok with butter.  Maybe it's the bit of carbs that are in cheese and cream, and not necessarily the fact that it's dairy.  Confused
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Manaloa




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PostPosted: Wed Feb 18, 2009 9:40 pm    Post subject: Reply with quote

Maybe it's the mold in the cheese and cream. No mold in the butter because of the high fat content surrounding anything that could mold (butter is like milk solids pemmican). I get the same sinus issues w/cream & cheese that I do when I'm around mold.
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Dean



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PostPosted: Wed Feb 18, 2009 9:52 pm    Post subject: Reply with quote

Great point, Tina! I think you've nailed it. Cool

Yah, that moldy old cow pus can stay in Wisconsin. Yup

Just ship me the cow cum! Devil
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PostPosted: Wed Feb 18, 2009 10:38 pm    Post subject: Reply with quote

Mold in cheese and cream?  That's news to me.  Confused

Quote:
Some supporters of this myth think that cheese cannot be ruined by mold because in some sense cheese is mold or at least is derived from mold. While it is true that molds are often used in cheesemaking, it is not a necessary ingredient.

Cheese is simply what you get by isolating the solid material in milk. Separating the curds (the solid part of milk) from the whey (the liquid part) most often begins with the addition of a starter culture to fresh milk. Starter culture is always a kind of bacteria, whereas mold is a kind of fungus. I think Myth #957 gains some of its support from the conflation of mold with bacteria.


Quote:
After curds are isolated from the milk, you've got cheese. The curds they can be cut, pressed or enriched with various additional flavors without molds ever entering the picture.

Molds do play an important role in the production of blue cheeses and soft-ripened cheeses like Brie and Camembert. Penicillium roqueforti, for example, is used in the production of Roquefort and other blue cheeses, and Penicillium camemberti and Penicillium candida are used in Brie and Camembert. (A different variety of Penicillium is used to produce penicillin.) Most types of cheese, however, do not require the action of any kind of mold.


http://corksandcurds.blogspot.com.../08/myths-about-moldy-cheese.html
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Dean



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PostPosted: Wed Feb 18, 2009 10:54 pm    Post subject: Reply with quote

Tell the governor to give it up, jeff!

Wine and cheese are toxic treats that will never be paleo!

We'll let butter slide, though. Wink The Boot Babes do it all the time. Devil
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jeff



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PostPosted: Thu Feb 19, 2009 12:44 am    Post subject: Reply with quote

Quote:
We'll let butter slide, though. Wink   The Boot Babes do it all the time. Devil  


There's always an exception, isn't there?  Yup  (Thank God!)  Devil
BTW, how many cows did paleo man eat?
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Dean



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PostPosted: Thu Feb 19, 2009 7:26 am    Post subject: Reply with quote

jeff wrote:
how many cows did paleo man eat?

One per day... except on Sunday? Dunno

I give up. How many? Confused

BTW, who the fuck is paleo man? LOL

Sounds like a Saturday morning cartoon character! Bonkers
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y0u



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PostPosted: Thu Feb 19, 2009 7:35 am    Post subject: Reply with quote

Just because....

http://www.youtube.com/watch?v=wO0XMYc1eBs
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Dean



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PostPosted: Thu Feb 19, 2009 7:56 am    Post subject: Reply with quote

y0u are deranged! Bonkers

And, I like it! Grin
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PostPosted: Thu Feb 19, 2009 1:17 pm    Post subject: Reply with quote

jeff wrote:
Mold in cheese and cream?  That's news to me.  Confused

Quote:
Some supporters of this myth think that cheese cannot be ruined by mold because in some sense cheese is mold or at least is derived from mold. While it is true that molds are often used in cheesemaking, it is not a necessary ingredient.

Cheese is simply what you get by isolating the solid material in milk. Separating the curds (the solid part of milk) from the whey (the liquid part) most often begins with the addition of a starter culture to fresh milk. Starter culture is always a kind of bacteria, whereas mold is a kind of fungus. I think Myth #957 gains some of its support from the conflation of mold with bacteria.


Quote:
After curds are isolated from the milk, you've got cheese. The curds they can be cut, pressed or enriched with various additional flavors without molds ever entering the picture.

Molds do play an important role in the production of blue cheeses and soft-ripened cheeses like Brie and Camembert. Penicillium roqueforti, for example, is used in the production of Roquefort and other blue cheeses, and Penicillium camemberti and Penicillium candida are used in Brie and Camembert. (A different variety of Penicillium is used to produce penicillin.) Most types of cheese, however, do not require the action of any kind of mold.


http://corksandcurds.blogspot.com.../08/myths-about-moldy-cheese.html


Yes, but what happens when you leave cheese to sit too long, it molds. As, of course, do a lot of fresh foods. I'm suggesting that the molds are present, but minimal on most cheeses until it gets to the point of obvious mold. I'm also suggesting that perhaps even that small amount of whatever particular mold that favors cheeses are what people have (some) sinus/gastro issues with.
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jeff



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PostPosted: Thu Feb 19, 2009 3:02 pm    Post subject: Reply with quote

Quote:
I give up. How many?   Confused


I'm not sure either, but very few, if any, I suspect.
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jeff



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PostPosted: Thu Feb 19, 2009 3:12 pm    Post subject: Reply with quote

Quote:
Yes, but what happens when you leave cheese to sit too long, it molds. As, of course, do a lot of fresh foods. I'm suggesting that the molds are present, but minimal on most cheeses until it gets to the point of obvious mold. I'm also suggesting that perhaps even that small amount of whatever particular mold that favors cheeses are what people have (some) sinus/gastro issues with.


Possibly, but I kind of doubt it.  As you mentioned, most any fresh food will develop mold.  So either the mold is present in all food to begin with, or it is airborne and affects the food only after exposure.  Mold will develop on the surface of the cheese.  This suggests that the mold is airborne, and not inherent in the cheese.  Contrast this with blue cheeses, which do contain mold.  The mold grows inside and throughout the cheese.
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PostPosted: Thu Feb 19, 2009 5:23 pm    Post subject: Reply with quote

Dean wrote:


Just ship me the cow cum! Devil


LOL  Dean, leave it to you to find a new way to make butter sound "dirty".     Devil
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PostPosted: Thu Feb 19, 2009 5:43 pm    Post subject: Reply with quote

Heather L wrote:
Dean wrote:


Just ship me the cow cum! Devil


LOL  Dean, leave it to you to find a new way to make butter sound "dirty".     Devil


I wonder what would happen if we mixed the cow cum with some Kool-Aid.  Wow   Perhaps we should retire to the back of the bus and find out.  Devil    Outta Here
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PostPosted: Thu Feb 19, 2009 5:46 pm    Post subject: Reply with quote

jeff wrote:
Heather L wrote:
Dean wrote:


Just ship me the cow cum! Devil


LOL  Dean, leave it to you to find a new way to make butter sound "dirty".     Devil


I wonder what would happen if we mixed the cow cum with some Kool-Aid.  Wow   Perhaps we should retire to the back of the bus and find out.  Devil    Outta Here

Jeff-  You know I like a good experiment.  Devil   Show me what you've got.  Wink
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jeff



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PostPosted: Thu Feb 19, 2009 5:48 pm    Post subject: Reply with quote

Heather L wrote:
jeff wrote:
Heather L wrote:
Dean wrote:


Just ship me the cow cum! Devil


LOL  Dean, leave it to you to find a new way to make butter sound "dirty".     Devil


I wonder what would happen if we mixed the cow cum with some Kool-Aid.  Wow   Perhaps we should retire to the back of the bus and find out.  Devil    Outta Here

Jeff-  You know I like a good experiment.  Devil   Show me what you've got.  Wink


Now there's an offer that's impossible to refuse!  Devil  Devil  Devil
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PostPosted: Thu Feb 19, 2009 7:26 pm    Post subject: Reply with quote

I used to work in a deli that had over 200 kinds of cheese.   The deli manager told me that the main reason cheese molds is because it came in contact with human skin, and that the oils in our skin provide a lovely base for the molds to grow on, along with the cheese.  It is my understanding that molds and yeasts are spores that travel about in the air and when they find a lovely culture or medium to nest upon..they make babies.  Think Belgian beer yeast..it makes it sound more romantic and exciting.. Cheese does not contain mold(besides the type that is inoculated into cheese on purpose).

Also for you pus haters out there...., Goat  milk cheeses are better tolerated by many because they contain very little lactose, so do cow swiss, parmesan, sour cream and cheddars.  Many folks who can tolerate goat cheese also do well with sheep cheeses.

Goat cheeses also contain more medium chain fatty acids than cow, that is what gives it it's tart flavor.

And yes Dean..I am strange..Now send me all your cheese..I'll put it to good use.  If nothing else, I will strap it to my thighs and hike up mountains and lose weight that way.
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Patricia




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PostPosted: Thu Feb 19, 2009 7:52 pm    Post subject: Reply with quote

ALL YOUR CHEESE ARE BELONG TO US

Grin
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jeff



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PostPosted: Thu Feb 19, 2009 8:01 pm    Post subject: Reply with quote

yOu, thanks for the cheese/mold explanation.  That is very much in line with what I was thinking.

I believe it about the human hands.  I work in a bar.  We get these huge 1 gallon jars of olives.  I have seen them several months old after being opened, and they are fine.  But I can always tell if somebody reaches in and grabs some with their bare hand.  Little specs of white mold will appear very quickly.

Dean.....and others......I think lactose is the problem.
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Nicola



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PostPosted: Thu Feb 19, 2009 9:43 pm    Post subject: Reply with quote

I know that I am on my "hobby horse" again and have posted this on two other forums but I think it's worth thinking about:

http://tinyurl.com/adbkrr

http://tinyurl.com/ckvew7

http://tinyurl.com/ap8kkp

Bad bugs in the gut and cheese sticks like glue!

Nicola
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PostPosted: Thu Feb 19, 2009 9:55 pm    Post subject: Reply with quote

Puke

.. 
Quote:
But I can always tell if somebody reaches in and grabs some with their bare hand.  Little specs of white mold will appear very quickly.


YUKKKK!!!!
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PostPosted: Thu Feb 19, 2009 10:36 pm    Post subject: Reply with quote

Jeff, I concur in regards to the lactose issue.  I also think the amount of dairy one consumes plays a large role as well.  I only eat about 2 ounces a day.


Nicola wrote:


Bad bugs in the gut and cheese sticks like glue!

Nicola


I like sniffing glue...do you think sniffing cheese will do the same thing?
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Dean



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PostPosted: Fri Feb 20, 2009 3:05 am    Post subject: Reply with quote

Paleo man might sniff cow pus from time to time, but, I think it's a disgusting practice! Shock
Like Bobi said. Puke
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Nicola



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PostPosted: Fri Feb 20, 2009 12:32 pm    Post subject: Reply with quote

y0u wrote:
Jeff, I concur in regards to the lactose issue.  I also think the amount of dairy one consumes plays a large role as well.  I only eat about 2 ounces a day.


Nicola wrote:


Bad bugs in the gut and cheese sticks like glue!

Nicola


I like sniffing glue...do you think sniffing cheese will do the same thing?


It's no rubbish; cheese is like glue in the gut (the gut is nice an warm!)

http://www.wikihow.com/Make-Glue-out-of-Milk

Nicola
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y0u



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PostPosted: Fri Feb 20, 2009 10:54 pm    Post subject: Reply with quote

I knew there was a reason I liked to eat glue...MmMMmMmmm Grin
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PostPosted: Sat Feb 21, 2009 12:29 pm    Post subject: Reply with quote

y0u like glue?!   Bonkers    No No

Help
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PostPosted: Sat Feb 21, 2009 6:26 pm    Post subject: Reply with quote

Ummmmm....Glue isn't what you stick pemmican together with...? Wow
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PostPosted: Sun Feb 22, 2009 2:24 pm    Post subject: Reply with quote

Dean wrote:
Paleo man might sniff cow pus from time to time, but, I think it's a disgusting practice! Shock
Like Bobi said. Puke


Dean, I still think we'd be much better off using human milk to make our dairy products.  Remember that discussion from a few years ago?   LOL   What could be healthier than eating a food that we know is specifically designed to be consumed by humans?
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y0u



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PostPosted: Sun Feb 22, 2009 7:46 pm    Post subject: Reply with quote

Jeff, You just want another excuse to suckle a nipple.... Grin
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Bobi



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PostPosted: Sun Feb 22, 2009 9:15 pm    Post subject: Reply with quote

Unfortunately, I despise milk!!! LOL I'll stick to heavy cream.
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Dean



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PostPosted: Mon Feb 23, 2009 3:12 am    Post subject: Reply with quote

I'm stickin' (like glue) to cow cum. Devil
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jeff



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PostPosted: Mon Feb 23, 2009 1:57 pm    Post subject: Reply with quote

y0u wrote:
Jeff, You just want another excuse to suckle a nipple.... Grin


Was I that obvious?   LOL
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Dean



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PostPosted: Tue Feb 24, 2009 6:40 am    Post subject: Reply with quote

Look who's talking about sexual innuendo! Devil
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Renee



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PostPosted: Fri Feb 27, 2009 8:27 pm    Post subject: Where does it go? Reply with quote

I've been marvelling at your metabolic experiments here.  I wouldn't be the first to say I can't get over the whole "calories don't matter" thing, even though I'm reading the evidence right here.  An extra 1000 calories of fat is about 1/4 pound, or half a cup of fat, I think.  And, during your experiments, you and Jeff ate between 1 and 3 times that above your calculated daily caloric needs.  According to a comment from Dr. Mike Eades (also discussed here), it isn't excreted in stool.  Which is surprising, because I'm pretty sure that's what's happened that time I was at a fish fry.  Then again, my body wasn't acclimated to that much fried fish.

1000 calories a day burned as heat (since you two went out of your way NOT to do extra extrinsic work).  That seems to be enough to raise the temperature of a 180lb human body 26 degrees.    Does your WOE keep your warm at night?  Does it make you thirsty?

Thanks for edifying the curious.
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jeff



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PostPosted: Sun Mar 01, 2009 2:04 pm    Post subject: Reply with quote

Hi Renee.  Welcome to the Bus.

When I was doing these experiments I did not notice any differences such as feeling warmer or thirstier.  I also beleive that the extra is not excreted.  If it was, I think it would have been obvious, if you know what I mean. Wink

Perhaps Dean can chime in with his experience as well.
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jeff



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PostPosted: Sun Mar 01, 2009 2:07 pm    Post subject: Reply with quote

Dean, what happened to week 6?  Too busy in the back of the Bus with the butter and the Boot Babes?  Devil
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Dean



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PostPosted: Sun Mar 01, 2009 9:34 pm    Post subject: Reply with quote

During my MAM Experiment, I don't recall feeling extra warm or thirsty.

Now, in the back of the Bus with lots of hot butter and Boot Babes, that has drastically changed! Devil
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Renee



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PostPosted: Mon Mar 02, 2009 2:16 pm    Post subject: Where does it go? Reply with quote

Dean and Jeff,
I imagine you WOULD notice a sudden 1/2 cup of fat (1000 Cal worth) in your daily stool!  What surprises me is that I'd think you'd notice the extra heat generated -- enough to raise the temp of a 180lb human 26 degrees.  Enough to evaporate 7 1/2 cups of sweat. Turning the fat into heat only produces about 10% of that water, I think.

So I'm surprised.  Where does it go?  Does your body temp run a little hotter all day and all night, allowing you to lose more heat to radiation without a noticeable increase in perspiration?  Has anyone done that metabolic experiment?

It's just amazing.  Where does it all go?
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PostPosted: Mon Mar 02, 2009 4:21 pm    Post subject: Reply with quote

Renee, it's possible our body temperature was slightly elevated, but it was nothing that I noticed.

Dr. Mike Eades gave a very detailed explanation of what happens to the excess energy.

http://magicbus.myfreeforum.org/about611.html&highlight=

The simple answer is futile cycles.  Things get shuffled around, lots of work gets done, but nothing is accomplished.  It's like moving a pile of rocks from one pile to another and then back again.  Alot of work was done, but nothing was accomplished.
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Dean



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PostPosted: Mon Mar 02, 2009 7:53 pm    Post subject: Reply with quote

Yah, the dietary fat gets broken down and the molecules go into the cells and they are used to create ATP molecules. On a normal diet of fat, versus glucose, for our energy needs, excess ATP is used up in futile cycles inside the cells. ATP molecules are used to shuttle protons through the inner mitochondrial membrane. The protons keep building up on one side of the membrane, and ATP is used to push them back to the other side, to create equilibrium. This is where all the extra fat goes - to make ATP that is burned up inside the cells, moving protons. It's futile work, moving these protons to the other side of the membrane, hence it's called "futile cycles". The fat does not simply go through the intestines, because, on this type of diet, I have extremely infrequent and minimal elimination.

When you use glucose for energy, the way ATP is created is different, so there is fat storage. Some of the byproducts of ATP production using glucose actually facilitates this fat storage.

So, pick your fuel, and get fat or get thin. It's your choice. Cool

Sunny
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Renee



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PostPosted: Mon Mar 02, 2009 9:51 pm    Post subject: Where Does it all go? Reply with quote

Yep.  I did read Dr. Mike Eades' comment on futile cycles -- the extra calories slosh around in one chemical form or another before finally being lost as heat.  That's what had me wondering what it was like to burn an extra 1000 to 3000 calories as heat.  The answer, for Dean and Jeff, seems to be -- not noticeable.

Amazing.
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PostPosted: Mon Mar 02, 2009 10:25 pm    Post subject: Reply with quote

Perhaps if we had taken our temperature it may have shown up.  I really don't know.

A calorie is the amount of energy required to raise the temperature of 1 gram of water by 1 degree celsius.  So 1,000 calories would be the amount of energy required to raise the temperature of 1 kilogram of water by 1 degree celsius, right?  My friend Google tells me that 1 kilogram of water is equal to 1 liter at 4 degrees celsius.  To be honest, it doesn't seem like it would take a whole lot for my body to raise the temperature of 1 liter of water by 1 degree celsius.  Especially if it has 24 hours in which to do it.

If that sounds crazy, nevermind.  I'm just thinking out loud.   LOL
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y0u



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PostPosted: Mon Mar 02, 2009 11:56 pm    Post subject: Reply with quote

Don't worry Jeff, we know your hot!! Heart



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