I have currently reached my lowest weight for the past 30 years. I just reached 173.2 lbs. My goal is to read 165lb by the New Years, but that goal looks unlikely by this point.

My diet is intermittent OMAD fasting with low carb. Both fasting and low carb essentially do the same thing: sustained lower blood glucose levels.

Though I am not going to go into details in this post, I wanted to just go through a breakdown of some of the biggest big picture ideas I've learned since intentionally trying to lose weight

Hunger is your friend.

Before fasting, I used to be scared of hunger. Hunger is used by the body to show malnutrition, right?

I thought so, but now, I am OK with hunger. Hunger is a poor indicator to show proper nutrition. It is one important factor, but this indicator frequently gives false positives.

Fiber First

There is a correct order to eating food. By eating fiber, fats, and proteins first, it slows down the absorption and breakdown of sugar.

Before, I scoffed at the idea of a salad first and sugary dinner last. But now, I realize it is to help reduce a sudden tick of insulin levels.

Preparation

How food is cooked and prepared vastly changes it's bioavailability. For example, rice has a pretty high Glycemic Index. But if you wash it then cook it with vinegar and olive oil, then cool it down for a day, it's GI reduces to that of brown rice.

A pureed banana increases sugar absorption than a pealed banana. Same thing with applesauce and a whole apple.

First,