Fat Loss Food

In the latest version of 180 Degree Metabolism, I promised to come up with a video compilation of some of the foods I recommended for fat loss.  For those who haven’t had a chance to read the book, the basic premise was that after you reached a point in which your metabolism was up (increased body temperature), and your hunger was down, you could begin entering an offical fat loss phase. 

In this phase adequate protein is the priority, followed by at least enough starch to get a “protein-sparing effect” and insuring that there is no lean tissue losses as you lose weight.  This equates to nearly equal amounts of starch in relation to protein, or slightly less – although the starch levels can vary depending on your appetite and personal preferences.  Last but not least is fat.  Although some will be so primed for fat loss that there will be no need to eat fat to be able to satisfy the appetite (as fat will be released in large quantities from the adipose tissue), others will need to add small amounts of fat to their food until they find that no-hunger, fat-burning sweet spot.  As always, appetite is the guide and should never be argued with, even if that means not losing an ounce of weight. 

Anyway, although the exact methods and recipes differ slightly from those in the eBook itself, hopefully this video compilation will serve as a good guide for those needing some kitchen guidance. 

Easy Salad and Salmon Salad

Primer on Homefries

Creamy Grits – or “polenta” using cornmeal

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9 CommentsLeave a comment

  1. Hey Matt
    I have bought a stainless steel pan lately. I didn’t buy the All-Clad pan you adviced, but another high end brand pan. I’ve seen your potato salad video, and the truffle fries video, and tried to make it on the pan, but when i do they stick to the pan, and it is a bit of a mess. I use alot of coconut oil as adviced, but i don’t know what i am doing wrong..
    What do you do to avoid your food sticking to the stainless steel pan?

    • Hey Kasper,

      Good question. Most home cooks hate stainless steel. They see top chefs using it, then they bring it home and make a big mess and feel like losers. To keep food from sticking to it, you MUST get in the habit of getting the pan smoking hot before you add any food to it. This will stop the sticking. Stainless steel pans are always at their stickiest when you first buy them too, so be patient. But generally, the hotter the pan, the less food is inclined to stick to it. This also means not tossing the food you put into it around right as it hits the pan. At this point, the cold food hitting the hot pan can reduce the temperature of the pan and make stuff stick. Try that and see if that’s any better.

      • Hey Matt

        I tried your suggestion when i made the potato salad, and it worked like a charm! The only problem now is that there is coconut oil all over my kitchen..
        BTW the salad made my day! Thanks for all of your inspiring ‘formulas’ both here and in 180 Kitchen. I’m very much looking forward to the update of it 🙂

      • Awesome. I made a fried potato salad last night for some friends! Worth the mess I hope.

      • It is definately worth the mess!

        I just saw your homemade ranch dressing video, and i was wondering how your sour cream can last up to a month? The ones i buy says up to 2 days after opening it

      • They may say to eat within a couple days of opening, but sour cream is very stable. Anything that is bacterially cultured tends to be quite resistant to spoilage.

      • Hmm okay.. i just thought that was only the case with unpasteurized creme fraiche, and not the store bought pasteurized stuff..?
        I tried to make my own creme fraiche once, but my stomach told me after trying it that i did something wrong, even though it tasted good

  2. Hi Matt
    I’m really happy that I’ve discovered your site a week ago. I am trying to read the ebooks, it(s really interesting. I don’t know where to say you’re doing a great job, I think here you will read it 😉
    The interesting thing IMHO is that you talk about studies I’ve already read or at least heard of, and you put it all together in a sound way. Thanks a lot.
    I am a little frightened by the idea of following HED or RR… but I will think about it.

    • Thanks Estelle. You don’t have to be an overfeeder to be cool. Just eat some food. Treat yourself well. Cut out most junk. Live your life.


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