So far, I’m about 36 days into the current time-restricted feeding experiment.
It also became a low-sodium diet about 3 weeks ago, keeping sodium intake between 530-1060 mg per day (measuring 1/4 to 1/2 tsp of salt for the daily allowance). I have to cook everything from scratch in order to maintain that goal. The only exceptions to the “from scratch” rule is an occasional can of sardines (the kind with no salt or oil added) and some vinegar.
It’s an extremely strict, vegan+fish, high-nutrient diet without any empty calories or junk in it. (example)
This is my first time on a low sodium diet, and I don’t miss the salt. Sometimes I end up eating less than 500 mg of sodium in a day, but I think 500 is a recommended minimum from the American Heart Association.
I try to eat at least 30 species of plants per week to be sure I’m getting a wide variety of nutrients and keeping gut microbes healthy. A couple of days ago I kept track of what I ate, and there were at least 32 species that day.
An example day's plant species
- adzuki beans
- almonds
- avocado
- banana
- blackberries
- blueberries
- Brazil nuts
- broccoli
- buckwheat groats
- cabbage
- cantaloupe
- carrots
- cauliflower
- celery
- daikon (white and purple)
- garlic
- ginger
- grapes
- kale
- lime
- moqua
- onions
- orange
- orange sweet potato
- parsnip
- purple yam
- rutabaga
- salad mix (assorted greens)
- sesame seeds
- sunflower seeds
- walnuts
- watermelon
(plus a small can of sardines,1/2 tsp of salt, and a little vinegar)
(Broccoli, cabbage, kale, and cauliflower are all the same species, but they are different enough varieties that I list them separately.)
The idea might sound strange, but I’ve been feeling significantly better and will continue for at least another month. 