The FastDay Forum

A new study dispelling the myth of eating breakfast but reports on elevated cholesterol for breakfast skippers. I wonder why the study just fed the participants carbs? http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4473164/

[Debs]

Thanks for that! And why there is a bloke grinning outside Maccas!!

Thanks! I was always convinced that I had to eat breakfast, from all the marketing out there. Ever since starting 5:2, I skip breakfast and I'm surprised how good I feel. I'm keeping my coffee, though!!

Thank you for the link to an interesting study. On the "only carbs" point, they did cite in background that those eating porridge had lower BMI than meat and egg eaters. Recently, there was a study cited in Prevention magazine (I will try to find the source info for it). It compared people eating breakfast (what they wanted to eat) and people not eating breakfast. The result was that breakfast eaters ate 500 calories at breakfast. Over the whole day (including breakfast), they consumed 500 calories more than the breakfast skippers. The weight of both groups stayed the same.
The take away for Prevention was that the speeded up metabolism from eating breakfast resulted in an extra 500 calories being burned up. So, it is better for you to eat breakfast because you have a chance to consume more nutrition ??? I guess. My takeaway is that if no one's weight changed, then obviously not consuming breakfast does not make your appetite (and eating) increase for the rest of the day. So, for me, it is personal and healthy choices about when and what and how much I eat!

For me, it's about being in tune with my body and when it's hungry, not (necessarily/always...maybe once in awhile?) eating just because it's "time." Over the years of weird diets and confusing/conflicting advice, I'd become pretty deaf to what my body was saying. So, rather than "never" eating breakfast--because "somebody said so"--or "always" eating breakfast--because "somebody said so"--I'm trying to tune in and see what my body wants--today! (Except on light days, of course; it doesn't get breakfast then, even if it wants it!)

Quite the day for overturning diet orthodoxy!

There's another story in the news tonight of a huge meta study that quite thoroughly debunks the belief that saturated fat causes heart disease and stroke. As the low carb community has been saying for 20 years, it isn't sat fat, but trans fat that's deadly. The meta study documented that too.

I'm so glad I enjoyed all that butter, cheese, and unprocessed meat over the last decades. We stopped buying food with trans fat on the label after I read Protein Power in 1998 and learned how toxic it is.

Interesting article to read thanks @Karen - on Feeding days I usually do the 16/8 window - however on these cold Melbourne mornings recently I have been having a bowl of porridge - BIG MISTAKE.
My body craves more food, more carbs as the day progresses - so once again no breakfast for me, it suits me better if I don't have it.

cheers
Maggie.

I came across a recipe for 'Paleo porridge' recently and am quite addicted. Based on coconut milk, the lighter kind, then add 2 tablespoons coconut flour, 2 tablespoons unsweetened dessicated coconut, 1 tablespoon ground linseed, 1 tablespoon ground almonds. Simmer gently made stir until the consistency you like, remove from heat, add sweetener if desired and decorate (chia seeds, flaked nuts, berries etc to taste). Of course I don't eat breakfast, but I like it as a dessert.

I currently have brunch:- a teaspoon of coconut oil, 2 soft boiled large organic eggs, 3 squares 99% chocolate, 2 mugs of real coffee one with a little double cream. If I'm really hungry I'll have an avocado with fresh lemon juice too.
I'm also having a protein shake before I pick up 2 lively grandsons this afternoon so I can keep up with them!
Dinner will be a bowl of soup and a natural yogurt.
Lovely sunny day here, have fun folks :0)

On the porridge front (or oatmeal as we call it here in the US), my husband loves it and will eat it everyday, if I make it. He seems to be kind of hypoglycemic, so I adopted the "Flatbelly" suggestion of mixing peanut butter in. I understand that peanut butter is not universally loved around the world, but it works for him. I probably put 3 tablespoons in a double or triple serving (he's a big, as in tall and muscular) guy, so he can put away a lot of oatmeal. Here is the basic plan: a banana, 2-3 servings of oatmeal, 2-3 Tablespoons crunchy only peanut and salt peanut butter, 3-4 Tablespoons tart dried cherries, 1/4 c. blueberries, a sprinkle of chia seed, 1-2 Tablespoons chopped nuts, and however much 2% milk he puts on. It keeps him going for 4-5 hours without any problems. Most other breakfasts leave him light headed and whining for more food within 2 hours.
On a couple of days a week, I steal about 1-2 tablespoons of his oatmeal and put some berries and chopped nuts and Greek Yogurt (1/3c.) on top. It is extremely filling and sort of like dessert. I usually pair it with 8-16 pistachios and several cups of black coffee. Some mornings, it's just nuts or cheese and berries. Either of these options keeps me satisfied until lunch (salad or homemade soup) without going into a carb frenzy.
So, if you're not a nutbutter fan, the coconut oil/butter might be the trick for you.

Thanks, @bordergirl. What a breakfast!

Am I correct that when you say "only peanut and salt peanut butter" you mean the natural kind without hydrogenated oil, sugar, etc? If so, you and others might be interested in my "new" method of mixing the oil on top of the jar. After trying many (messy) ways I've started first shaking the jar vigorously, turning it upside down overnight, shake again and turn again next day--repeat for 3 or 4 days, then refrigerate. Voila! It's mixed and stays mixed without a lot of mess.

Maybe this isn't news to everyone, but it was to me

Yes, natural, no sugar or other stuff peanut butter. I remember when my 'fatophobic' sister-in-law offered me some 'reduced fat' peanut butter. Imagine my shock when I saw partially hydrogenated vegetable oil on the ingredient list. I finally convinced her to give it up. Sometimes I worry that I am becomig 'sugarphobic' when I freak out at sugar (or any of its many names) as an ingredient in something that, to my knowledge, has no reason for sugar. Case in point--chicken broth. What in the world is sugar doing in chicken broth? Oh well, rant over.
I will definitely give the shaking and rotating the peanut butter a try! Thanks, Marybeth.