#NoSnackNovember is on!

///#NoSnackNovember is on!

#NoSnackNovember is on!

There are a lot of “No” in November things that go on, I like to shave the sides of my face so I’m not doing “noSHAVEmber”, and I think that one of my biggest obstacles is snacking. So I’m doing No Snack November. That means if I’m going to eat something, it has to be during a meal. No after dinner treats, mid-day stuff, etc…

There’s a popular belief that “we need lots of small meals throughout the day to keep our energy and metabolism up.” The biggest issue with that is there’s no science to back it up. So far as we can tell, it’s actually a marketing campaign by grain-based snack food companies trying to make us feel good about buying their products. It’s a “Factoid” which is defined as “an assumption or speculation that is reported and repeated so often that it becomes accepted as fact.” To the contrary, every time you eat, there’s an insulin response and that keeps your body from using stored energy in the form of fat. The IDM Program has a great article that discusses the perils of snacking.

What you really need to do is limit the number of times you eat in a day. Even better is to go for a period of time without eating anything and then follow that up with eating. This is often referred to as “Intermittent Fasting” but is more properly known as “Time-Restricted Feeding”. You can read more about the benefits and methodology of IF/TRF on this excellent site. IDM has an article on TRF too.

So, the challenge is to go all of November without any snacking. Who’s with me?!

By |2018-11-02T10:24:12+00:00November 2nd, 2018|Categories: Ketogenic|Tags: , , , , |0 Comments

About the Author:

Chris Bair is a technology and computer geek. He became involved in the nutritionally complete "future foods" 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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