Tuesday, December 21, 2010

Tim Ferriss' Slow-Carb Diet Test: Day 1


Hello, World! Today marks the beginning of my 30 day Slow-Carb Diet, as laid out in Tim Ferriss' new book, The 4-Hour Body. For the next month, I will execute the plan, document my progress, and share any relevant observations along the way. Does it work? Is it worth doing? Do I have enough will power to stick it out? I invite you to join me on this 30 day adventure and find out.

Meals

  • Meal 1: Grilled chicken (8 oz), lentils, green beans, and water
  • Meal 2: Grilled chicken (8 oz), lentils, green beans, and water
  • Meal 3: Grilled chicken (8 oz), lentils, green beans, and water
  • Meal 4: Scrambled eggs (6 eggs = 2 eggs + 4 egg whites), 1/3 pound ground beef (93/7 lean), kimchi, water, and a glass of red wine
Physical Activities
No physical activities to report.

Statistics
I planned on weighing myself at the gym, but ran out of time. I'll be certain to capture my beginning stats Tuesday night.

Observations
For most of the day, I felt normal. However, as it neared dinner time, I had a strong urge to eat a starchy food. Give me some bread, pasta, or rice and I would have been quite content. Mentally, I kept telling myself that I shouldn't be hungry after scarfing down all this food, but meat, veggies, and legumes did not seem to satisfy the taste for bread.

As it relates to energy, I did fine for most of the day. However, around dinner time I felt myself dragging a bit. This lack of energy could be related to a busy day or fewer carbohydrates. I just don't know.

Final Thoughts
Overall, I did a good job sticking to the plan. There were plenty of potential distractions at work and during the Boy Scout celebration (i.e., cake, pizza, chips/dip, cheese, cookies, and more); however, I held firm.

Areas where I can do better include: Increasing my sleep time to 7.5+ hours and drinking more water throughout the day.

Feedback  
For those following along, how do you feel? What could you do better tomorrow? Leave me a comment in the section below.


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Damond L. Nollan, M.B.A.

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