Cutting Weight

[owin]

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[shirleycooper]

Besides its unique flavour and fragrance, guava has been hailed as one of the super fruits due to the numerous health benefits it offers. It indeed is a powerhouse of nutrients. Guavas are also rich in manganese which helps the body to absorb other key nutrients from the food that we eat. Guavas contain folate, a mineral which helps promote fertility.Want to shed a few pounds? Guava is just the ticket. Without compromising your intake of proteins, vitamins and fiber, guava helps you lose weight by regulating your metabolism. It’s a win-win! Guava makes for a very filling snack and satisfies the appetite very easily. Guava, especially raw guava, also has far less sugar as compared to apples, oranges, grapes, and other fruits.
you can see get further information in this post. Besides,you can use guava for other purposes.

https://wikihomenutrition.com/guava-health-benefits/

[jubaji]

Cutting weight is short-term, not long-term.

[stevedav]

I believe, since the whole metabolism of the human body is founded on water as a reactant, that to drain your sinews and other units of water is a large-scale mistake.

[jubaji]

A couch is usually how people gain weight...

[Randolphw50]

I need a couch to lose my weight and getting cutting.

[jubaji]

hello guys...
thanks for sharing information....

You got some weight to cut?

[Paxton]

hello guys...
thanks for sharing information....

[jubaji]

I believe, since the whole metabolism of the human body is founded on water as a reactant, that to drain your sinews and other units of water is a large-scale mistake.

You do what you gotta do.

[wcjulha0710]

Recipe: Chickpea polenta with olives:

Dietitian's tip:
Panisse, a polenta-like side dish from southern France, is usually cut like french fries and fried. This adaptation is baked, then broiled until crispy. Chickpea flour can be found in Italian or East Indian markets.
By Mayo Clinic staff
Serves 8
Ingredients

1 3/4 cups chickpea (garbanzo) flour
2 cups plain soy milk (soya milk)
1 cup chicken stock, vegetable stock or broth
1 tablespoon extra-virgin olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh thyme, oregano or basil, or 1 teaspoon dried
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 egg whites

For the topping
1 tablespoon extra-virgin olive oil
1/2 yellow onion, minced
1/4 cup coarsely chopped pitted Nicoise olives
1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
Directions

In a blender or food processor, combine the flour, soy milk, stock, olive oil, garlic, thyme, mustard, salt and pepper. Process until smooth. Pour the batter into a large bowl. Let stand for 1 hour.

Preheat the oven to 425 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

In a large, spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

Pour the batter into the prepared pan. Bake until puffed and lightly browned around the edges, about 15 minutes. Let cool for 15 minutes.

Preheat the broiler. Position the rack 4 inches from the heat source.

While the polenta is cooling, make the topping. In a small saute or frying pan, heat the olive oil over medium-high heat. Add the onion and cook until soft and lightly golden, about 6 minutes. Add the olives and tomatoes and cook for 1 minute. Remove from the heat.

Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with the cheese. Broil until the top is lightly browned. Watch carefully; this takes only about 1 minute. Sprinkle with the parsley. Transfer to a wire rack and let cool for 10 minutes. Cut into 8 squares, then cut the squares on the diagonal into 16 wedges. Serve immediately.
Nutritional Analysis (per serving) Serving size: 2 wedges
Calories 152 Monounsaturated fat 3 g
Protein 9 g Cholesterol 1 mg
Carbohydrate 18 g Sodium 275 mg
Total fat 5 g Fiber 3 g
Saturated fat 1 g

[shane90]

I believe, since the whole metabolism of the human body is founded on water as a reactant, that to drain your sinews and other units of water is a large-scale mistake.

[pritamsingh98]

i hv heard bout it but dnt no clearly

[Bjjexpertise@be]

I'd just like to say I managed to cut from 166 to 147 in 2 days. Just happened!

[jubaji]

17 is not 'insane' depending on how much time you have, and using alcohol while cutting is pretty stupid.

[xSTAYinSHADOW11]

Unless you have some insane number to cut like 17 pounds, simply not eating or drinking much at all is the best way to do it. If the hunger gets to you that bad, it helped me to sip a bit of wine or vodka to make the aches go away.