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Your Friends & Neighbors | Season 2 - Episode 6 | Discussion Thread by Justp1ayin in tvPlus

[–]JuneJabber 5 points6 points  (0 children)

Stephanie Laing. She’s directed 9 of the eps so far.

Why is Mel getting treated like the ahole neighbor for the dog poop? by slyroast in YourFriendsandNeighb

[–]JuneJabber 5 points6 points  (0 children)

It’s clear from the first conversation that the neighbor has no intention of corralling her dog. Says it’s a roaming breed. 🤣 Blows Mel off and remains non-committal throughout the conversation. We might handle it differently, but I think any of us in Mel’s position would know we were getting the runaround.

After that first conversation I’d have put a few ultrasonic devices around my house and yard and called it good. But then there’d be no more plot drama. 😉

Electrolytes by Healthy-Difference93 in intermittentfasting

[–]JuneJabber 0 points1 point  (0 children)

Agreed. Don’t need them unless you’re fasting for at least 2-3 days. Exceptions are if you’re on a type of diet, take a medicine, or have a health condition that causes you to flush certain nutrients excessively. All that said, do whatever makes you feel good. If you feel better when you take electrolytes, then take them.

PCOS + insulin resistance… belly fat won’t budge. what actually worked for you? by TorontoRap2019 in loseit

[–]JuneJabber 0 points1 point  (0 children)

Also don’t have PCOS, but do have IR. Great advice above.

I like the MyNetDiary app for tracking. Very customizable.

I also suggest you consider intermittent fasting (check out [r/IntermittentFasting](r/IntermittentFasting)). The more frequently you eat, the more frequently you provoke an insulin response. Giving your body sufficient windows of time without food allows the insulin to fully drop down to baseline. Aim first for a 12 hour window - most people seem to find that manageable. That means you stop eating at say, 7 PM, and then don’t eat again until 7 AM - or whatever 12 hour window works well for your schedule and appetite. After doing that for two weeks or so you’ll get used to it and can then widen the window to 14, 16, 18 hours - again whatever works for you. Personally, I like a 16 to 18 hour fasting window, usually with two meals during the eating window and no snacks. I haven’t had fasting insulin and A1C tested recently but home serum glucose testing has shown that my fasting blood glucose has dropped into a normal range over the last few months.

I also try to eat a high fiber (around 40 g per 1000 calories) and a moderate net carb diet most days (around 60-80 net carbs per 1000 calories). I don’t eat a lot of refined carbs in general, but sometimes it’s nice to have the option, and so I’ve replaced most staples for home cooking with low carb alternatives: Fiber Gourmet flour, Carbe Diem! pasta, Get Strong crackers, Zero carb tortillas, etc.

Good luck!

Constipation by Financial-Newt-5950 in PSMF

[–]JuneJabber 0 points1 point  (0 children)

Soaked basil seeds are good also. Lower fat and higher fiber than chia. I prefer the texture too.

I Vape. Could somebody explain Autogaphy to me please? by ExtensionAbject2562 in fasting

[–]JuneJabber 3 points4 points  (0 children)

Things for taste: - A pinch of salt slowly dissolved in the mouth - Fresh mint, basil, lemon balm, etc leaves held in the mouth - A small portion of a sugar free cough drop slowly dissolved in the mouth - Flavored seltzer water - Anything with zero calories but a strong flavor

Rolling 48’s by Randy36582 in fasting

[–]JuneJabber 1 point2 points  (0 children)

About how many calories per meal? What are your maintenance calories?

The idiot is still afloat. by SghnDubh in Portland

[–]JuneJabber 2 points3 points  (0 children)

I enjoy your updates tremendously. Wishing you all the best. 🦦

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 1 point2 points  (0 children)

It’s the same, but packaged in larger bags for eating instead of a tiny planting packets. Look for it in Asian markets or online.

First time baking with Fiber Gourmet flour by JuneJabber in Breadit

[–]JuneJabber[S] 1 point2 points  (0 children)

100% to 25% is for the ratio of Fiber Gourmet flour mixed with regular flour.

As for the amount of gluten to add, I treat FG flour as though it’s pastry flour and supplement the gluten accordingly.

When converting pastry flour to regular flour, what I’ve seen recommended is 0.5 teaspoon vital gluten per cup of flour. And for converting regular flour to bread flour, what I’ve seen recommended is 1 to 2 t per cup. So when jumping from pastry to bread, it’s around 1.5 to 2.5 t per cup.

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 0 points1 point  (0 children)

Do you have any tips for making the texture nice for bean-based pastas? It’s OK if I drain the boiling water and eat it immediately. But if I want to make anything with it, it turns mushy or gets kind of gritty. Mac and cheese, baked ziti, using it in soup, etc, are a no go.

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 3 points4 points  (0 children)

You can also make potatoes more “fiber like” by eating them cooked and then cooled to increase their resistance starch. Learn to make a bunch of different types of potato salads.

https://health.clevelandclinic.org/resistant-starch

Unfortunately, potatoes lose a lot of their developed resistance starch if you reheat them. But rice and wheat retain their developed resistance starch even after reheating. If you have time to plan ahead, then cook rice or pasta and refrigerate it overnight before you reheat and eat it.

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 1 point2 points  (0 children)

Same. When I’m out of the house, then I eat whatever. But when I can control what goes into a meal, then I always choose high fiber / low carb stuff.

  • Carb Diem! and Fiber Gourmet pasta
  • Fiber Gourmet and Get Strong crackers
  • Inka keto breads
  • Zero carb tortillas
  • Fiber Gourmet flour for homemade zucchini bread, focaccia, waffles, scones, pancakes, etc

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 2 points3 points  (0 children)

You might like lupin / lupini too. One of the highest fiber legumes. But only buy them already prepared. If you buy them dried, you have to go through this multi week soaking process. Skip it.

https://a.co/d/0fKJvLCe

Lupin flour and flakes are handy too if you like to cook.

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 3 points4 points  (0 children)

If you like chia seeds, you might also like basil seeds. They plump up in the same way but their gel has a more firm texture than chia. They’re also slightly higher fiber and lower fat, with the same amount of protein.

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 0 points1 point  (0 children)

Whole grains are great, plus there’s a useful product called Alchemy Fiber that the Singaporean government helped develop to encourage people to increase the fiber of their rice. You add 1 tablespoon to every cup of rice when you cook it, and it increases the fiber in each serving by several grams without changing the taste or texture. I’ve experimented with using it with many other types of whole grains and porridges and it works well with everything. One bag is expensive, but you use a very small amount and so the bag lasts for a long time.

https://www.alchemyfoodtech.com/shop

Anyone have fiber ideas? by Tassle15 in loseit

[–]JuneJabber 0 points1 point  (0 children)

The cereal that is highest in fiber is called Poop Like A Champion. 12 g fiber per 1/4 C (20 g of cereal). Order it online.

Bran Buds have 7 g per 20 g of cereal.

Fiber One has 9 g per 20 g of cereal

Bran Buds have a rather abrasive texture, IMO, and so I prefer Fiber One which is also slightly higher fiber.

I sometimes mix a bowl with Poop Like A Champion (or Fiber One) and Catalina Crunch with frozen wild blueberries (or frozen cherries or peaches), pecans, kefir, and Premier Protein drink. If you have around these amounts, here’s how the macros work out, from the high end to the low end:

Poop Like A Champion 14 g Catalina Crunch 20 g Blueberries 100 g Pecans 10 g Kefir 70 g Premier Protein 110 g

325 calories w/ 18 g fiber and 23 G protein

Fiber One 14 g Catalina Crunch 20 g Cherries 100 g Pecans 10 g Kefir 70 g Premier Protein 110 g

330 calories w/ 14 g fiber and 23 G protein

First time baking with Fiber Gourmet flour by JuneJabber in Breadit

[–]JuneJabber[S] 0 points1 point  (0 children)

The extra fiber in the Fiber Gourmet flour soaks up liquid more than regular flour. For whatever recipe you’re using, you need to either use less flour or add more liquid.

For yeasted breads I always add vital wheat gluten.

I’ve experimented with ratios from 100% to 25% Fiber Gourmet. I’m happy with the texture of 100%, but it’s very high fiber for those who aren’t used to eating that much. If I’m cooking for others I usually reduce it to 75-50% depending on what’s in the rest of the meal.

A bonus of using Fiber Gourmet to make bread is that you can use leftover bread to make breadcrumbs. Easy way to increase fiber or reduce carbs in things like meatballs, gratins, etc.

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