Leave it to all you yahoos to lead a serious discussion off on a frivolous tangent.
Back on track, last night I used the induction unit with my Griswold 8 cast iron skillet to fry a bacon wrapped 1" pork tenderloin slice. Both the performance of the induction unit and the pork tenderloin were excellent.
Here I am, trying to lose weight, and having this really fun toy to play with, having to hold myself back from all the recipes I now want to experiment with. Bummer!
I used to lose quite a lot of wheight in the late 'seventies and early 'eighties without feeling hungry once. I just followed the low carb diet prescribed by Dr Richard Mackarness - and indirectly by William Banting and even by the founding father of gastronomy, Jean Anthelme Brillat-Savarin. Mackarness, of course, was more radical than Banting or Brillat-Savarin, but what they all have in common is that they'd realized that what makes you fat is carbo-hydrates.
Of course Mackarness went further than either his predecessors or the numerous low-carb advocates that we have seen lately. What he he recommended was not a low-carb diet, but a no-carb one. Even tomatoes were fattening. And on the other hand he implied that if you fell off the wagon and ate half a potato you could compensate by eating more fat - in other words, by actually increasing your calorie intake. The theory was that it would enhance your metabolism.
Now, I've heard the explanation that when a low-carb diet works (if it works), it's simply beacause a high protein diet will make you feel full and content with a lower energy intake. Based on my own experience I very much doubt that.
The problem with Mackarness's diet as with for instance Atkins' less stringent version of it is that in some forms carbo-hydrates taste good. After a few months you may start craving bread or potatoes or carrots or, God forbid, deserts.
Now, I am a glutton. When I eat I find it very hard to stop eating.
And for years I've been told to do what Crow recommended in the other O-P thread: "to eat small portions 5 or 6 times a day will help you to lose weight, if you only reduce your food intake your brain may interpret as a shortage of food in the environment, lower the metabolism and begin to store whatever it can for the "bad times" that won't happen if you eat more times a day".
But I find it difficult to eat small portions. When I start eating I get hungrier.
On the other hand I don't find skipping a meal difficult at all. So during the last two years I've gradually lost around 25 pounds (in your money - I would talk about kilos) not by eating less when I eat, but by simply eating less often. These days I only eat once a day and I try not to eat anything at all on Mondays.
Apart from weight-loss one other result has been that my blood-sugar levels are much lower.
I think Rudge was right when he wrote "we evolved to make the best of what we had. (Kill a deer,, eat the whole thing) The whole thing was stored in our cells as FAT. And that was a good thing.. back then. When was the next deer going to be killed?)"
But even if storing the whole thing as fat isn't necessary anymore, waiting for the next deer may be what we are still programmed to do. (When did you last see a fat caveman?)