Testing with acacia gum progressing well, thinking about starting lifting

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Testing with acacia gum progressing well, thinking about starting lifting

So my test of Keto Chow with Acacia gum instead of Psyllium Husk powder seems to be going pretty well. Acacia gum doesn’t thicken like psyllium does so I’m having to use a thickening agent too, MOAR fiber I guess. It’s smoother that the psyllium, like really smooth with almost no texture at all except the peanut butter flour I added to this batch.

I’m still rocking 100% Keto Chow since Tuesday (well except the pickles I ate yesterday…. and then I drank all the pickle juice in the jar which was fun since they were hot chili pickles. My wife has planned for us to go out to dinner with friends tonight so I’l going to break my streak. I’m still down 4lbs from Tuesday.

I’ve been thinking about starting lifting at a gym, particularly since this post. It kinda snowballed yesterday when somebody posted a home gym on a yardsale site. I ended up talking to my brother (the one that is supposed to eventually post his experience with Keto and lifting) about it. His advice: “rent” the equipment with a gym membership, if you’re truly serious about it you can buy some later. OK, good plan. The price of the bowflex would be 3.5 years of membership at the gym nearest my house. Now the problem becomes: when will I have time to work out!? I think the solution will be to stash gym clothes in my car and stop on my way home. My awesome wife said she was going to suggest I start going to the gym but didn’t want to offend me =) So good timing I guess.

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About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

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