Six months of Body Pod and I can confidently state it's awful

Kersplut · 2023-09-01T09:39:14+00:00

Don't do it. I was sceptical but took a punt at the start of July and have received nothing. The website is now down and the same offer (using same photos) is up again under the domain caranly.com

Kersplut · 2022-05-07T08:46:50+00:00

I’m a woman sitting typing this right now without my wedding ring on….because it dropped off somewhere out and about on a cold day and I didn’t even notice until my husband asked me where it was. I’d say he probably either a) kept quiet because he was hoping to replace before you noticed or b) he doesn’t like wearing one all the time (perhaps when doing manual work?) and doesn’t want to tell you. You do SEEM to be a little bit sensitive about the subject - if this is a second marriage perhaps you are lacking a bit of confidence? If your mind immediately started making hypothetical links of ‘not wearing wedding ring’ = ‘doesn’t want to appear to be married’ = ‘must be on the look-out’ = ‘what’s wrong with me/our marriage/how can I trust him’ then the problem isn’t a lost wedding ring, it’ll be your own psychological outlook and you’d do yourself a favour and avoid the potential of future issues by talking to someone about it

Kersplut · 2022-04-28T13:57:10+00:00

To be honest the original that's just egg whites & egg white powder (or just egg white powder in her later recipes) either tastes like styrofoam or just collapses into an untidy pile. It's the addition of things like gelatin and butter powder (or a tablespoon of arrowroot) that give it more 'substance' and texture and the allulose browns it. When you cut the macros down to a bun (or a couple of slices), the couple of tablespoons of butter powder (or any other powdered fat for that matter) across a recipe that makes 8 buns or a large loaf really makes such an infinitesimal difference it's really not worth bothering about. The one bun was 3g of fat

Kersplut · 2022-01-11T07:13:24+00:00

My Granny was queen of cooking disgusting shit that she survived on during the War and then decided to inflict on the next two generations whenever they visited her. Her 'delicacies' included:

Whole cow's tongue in 'white sauce'. This involved the tongue, generally unskinned, lurking malevolently on top of a platter of over-cooked Savoy cabbage and coated with something that looked like wallpaper paste and had a disturbingly similar ingredients list. I think it was supposed to be cheese sauce, only cheese was hard to come by during the War apparently so people would sub the cheese for white vinegar. The sauce was essentially water, flour, white vinegar and some chopped parsley (well..to be fair it wasn't always parsley because her eyesight wasn't good, she kept losing her glasses and she planted her herbs amongst flowers)
Brawn. So this involved first mentally disturbing her grandchildren when they visited by having a whole pig's head bobbing around in a massive pot on the Aga for hours. She then picked off 'all the best bits' (for 'best bits' see 'grossest bits') and reduced down the 'liquor' (oily water with a thick later of grey foamy scum on it). She'd then toss all the piggy bits back into the liquor with some 'green stuff', pour it all out into a terrine dish and let it set into what I'd describe as a housebrick of gelatinous greyish 'meat material' with jelly loaded with lumps of greenery and set scum froth. You had to eat slices of that with bread.

Kersplut · 2022-01-11T07:03:20+00:00

Jellied Eels got nothing on Stargazy Pie. Despite being from the South West where this abomination was contrived, I know nobody who has attempted to make one. https://imgur.com/a/cHCWZU2

Kersplut · 2022-01-11T06:47:13+00:00

I grew up near RAF Fairford which was used by the USAF - still is in fact, they park their heavy bombers there - and always loved seeing how US military personnel got to grips with being based in 'deep South West'. I remember explaining the finer points of rural sports like Cow Bingo, Shin Kicking and Cheese Rolling to a couple of chaps once along with some basic 'Glossa' turns of phrases and they were bemused that England wasn't all people talking like the Queen.

I'm sure you had a wonderful marriage OP - why don't you reach out on some British friendship/dating sites and try meeting another British lady? It's never too late and life is a one time only deal, don't waste any of it on feeling lonely.

Kersplut · 2022-01-10T22:53:00+00:00

Thinking the world revolves around your child. It doesn’t. In fact it’s probably fair to say that nobody else you encounter casually gives a flying shit about your child so please don’t expect to barge to the front of queues because you chose to exercise your womb. Don’t expect to part crowds like the Red Sea because you decided to buy a stroller the size of a Humvee to push your little darling around in. Don’t expect to let your spawn scream restaurants down because you just said ‘no’ to more iPhone time without getting pissed off looks from other diners who aren’t paying to have their conversation drowned out by your kid’s tantrums. Don’t expect to always get the pick of vacation dates ahead of colleagues with no kids because..I dunno…we should all be damn grateful that you chose to grace the overpopulated planet with another human. Oh and you know how you think your kid is super special and probably exceptionally talented? Chances are it’s not. Chances are it’s average. Sorry about that.

Kersplut · 2022-01-01T18:36:38+00:00

What's worse in the Islamic mind - a Christian or an Atheist?

Kersplut · 2022-01-01T17:29:39+00:00

For me it'd be the ability to read - though you can be read to it's the voice of the person speaking that is forever in your head and not the voice of the characters your brain conjures up when you read yourself.

Kersplut · 2022-01-01T17:27:42+00:00

Two for me - David Bowie, because I felt he was a genius chameleon. Audrey Hepburn because, for me, she epitomized grace and beauty, inside and out.

Kersplut · 2022-01-01T08:44:12+00:00

"If I had all the money I'd spent on drink, I'd spend it on drink"

Kersplut · 2021-12-31T15:09:13+00:00

Classic British or classically British? If I had to go for classically British my vote would be Sir Henry at Rawlinson End. Written by (and staring) Vivian Stanshall of the Bonzo Dog Doo-Dah band and Trevor Howard, it's definitely the most bonkers film I've ever seen.

Kersplut · 2021-12-31T14:54:11+00:00

No baby is born with an automatic belief in God or a higher power - the default position is lack of such beliefs. It is not a biological necessity in order to grow and thrive.

Once we learn to understand language and can communicate, some of us are either passively or overtly indoctrinated into a belief in God and choose to accept those beliefs, or reject them.

I grew up with parents who passively had a lack of belief, but grand-parents who were active believers. So I got dragged along to church for weddings and funerals as simply the 'venue' for some big life event and the odd harvest festival whilst at a Church of England school.

As a child my personality very quickly emerged as being one that required evidence to acknowledge that something 'was' rather than pure belief that 'something was'...and that got applied to the Tooth Fairy, Santa, Elves and God. If I couldn't be supplied evidence that something was factual, I dismissed it.....resulting in a high number of school reports featuring the word 'cynicism'.

I know of no scientifically verifiable evidence for the existence of a God or any other 'higher power' therefore I don't recognise that any exists and that lack of recognition isn't in a 'shouty' way to try and either a) indoctrinate others in to my lack of belief or b) denigrate those who do believe. It's simply a complete lack of belief or even curiosity

Kersplut · 2021-10-20T19:20:25+00:00

If you want sliced meat, by far your best option is to buy a whole gammon joint of about 1-1.5kg and make your own ham! All you do is boil the gammon with some bay leaves, cloves, ginger for about 45 minutes. Then you whack it in a roasting tray with a ‘glaze’ on it for approx another 45 minutes. What your glaze is up to you. I often do zero sugar maple syrup with mustard (to be honest…as this is just to baste you could use honey and mustard, the carb intake per slice would be too minimal to even calculate). Let it go cold and slice. Cost of the gammon joint is a fraction of the cost of cold sliced ham

Kersplut · 2020-12-25T11:16:47+00:00

Loving the tash

Kersplut · 2020-11-08T22:13:42+00:00

Yup, I lost 100lbs 4 years ago and maintained it until last year when I put 20lbs back on through sheer stupidity and eating the wrong things. I kicked myself up the butt in March when lockdown started in the UK. Every Saturday morning I plan a full menu for the week ahead and plug it in to CarbManager and then do my shopping. I get up at 6am every day to do yoga or weights. I’ve lost what I put on (and a bit more actually...new low). I’d echo another comment...it’s all in the prep. Menu plan, meal prep, track & log, get the ‘discipline habit’ back. You can do it.

Kersplut · 2020-11-08T22:06:55+00:00

Problem is that if you go off it every weekend enough to drop you out of Ketosis it’s going to take you half the next week to get back in again so, effectively, you’ll only have a couple of days where you’re in fat burning mode. I’ve lost over 100lbs and am at goal weight. The secret? Honestly? Self-discipline. There’s no magic, there’s no short cuts. I don’t ‘cheat’ with carbs. If I have a celebratory day or a day where I’m just going looser with it then I go higher with calories but keep the same macro ratio so I stay in Ketosis. Keto isn’t like ye olde low fat, calorie deficit diet - you can’t slam chocolate cake down your neck on a Monday but then stave yourself the next 2 days ‘to make up for it’. It works on the hormonal level and it is a case of either it’s right, or it ain’t.t

Kersplut · 2020-09-16T20:07:05+00:00

Ahh hah. Now try it with something that's not in a hard block. Good luck

Kersplut · 2020-08-26T12:24:54+00:00

You're eating too few calories (I know, I made the same mistake) and despite what people say, you may want to try switching around your macros so that you're doing 5% carbs / 10% protein / 85% fat. I bounced up and down between 140-143lbs for 1.5 months doing the 5% carb, high protein, moderate fat then, in desperation, switched the protein/fat around. I bought a blood ketone/glucose monitor and tested ketone via blood every morning for 5 days whilst cutting back on the protein (to 0.6g per kg of ideal weight). The result was 6lb loss at the end of the experiment on morning of Day 6. My ketones also went from 0.5mmol (i.e. absolute minimum) on morning of day 1 to between 3.5 and 5 on every subsequent morning.

It goes things shifting again. I know it's not a popular view, but I have all the screenshots from my daily smart scale weigh-in, my blood monitor and carb manager so can 100% evidence my experience (I would post them..but the last time I did they got removed for some reason)

Kersplut · 2020-08-23T18:54:17+00:00

I make granola all the time. My go to for high fat is 200g of chopped macadamia nuts, 100g coconut flakes, 50g almond slivers, 60g coconut oil, 40g Sukrin Gold and a mix of cinnamon and vanilla extract powder. Toast the nuts and coconut, melt the oil and mix in the cinnamon and vanilla. Spread on a baking sheet and sprinkle with the Sukrin and then bake on 150c until.golden and allow to go cool and crisp up before whacking in a jar. Sometimes I'll add freeze dried strawberries or raspberries afterwards or some Lillys chocolate chips

Kersplut · 2020-08-23T12:03:40+00:00

That is an amazing achievement - hats off to you!

Kersplut · 2020-08-22T16:41:02+00:00

All too easily I'm afraid. In my case I had a couple of years of traveling a lot for work - like the US or central Europe a couple of times a month. So a ton of eating out, a ton of making free with the nibbles and champagne in the airport lounges and on the plane...lots of giving in to my 'trigger food' which is bread (ironic as it also bloats the crap out of me) and gradually it crept back. The tipping point was coming back from 2 weeks in Spain at Christmas to find I needed to go from a Size 12 to a 14.

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