Jump Start Ketosis by Kristen Mancinelli

Author:Kristen Mancinelli
Language: eng
Format: epub
Publisher: Ulysses Press
Published: 2018-12-19T16:00:00+00:00

Interview with Ashley Colpaart, age 36

Type of fast: Time-restricted eating

Ashley is the CEO of a food technology company that connects food entrepreneurs with commercial kitchen space. She is also a registered dietitian and has a PhD in food science and food safety from Colorado State University.

Q: Why did you start fasting?

A: I stumbled upon it. My sister who lives in California posted about it at a time when I was struggling with my weight. I knew it was a matter of stress as I was trying to finish my dissertation and start a company, and I wasn’t managing my weight well. I was searching for things to turn my weight gain around—like, I did a month of yoga—and I was open to trying new things because I was just stuck. That night I downloaded the app Zero, which helps you keep track of your fasts. It has a science section with hours of videos by fasting researchers—Panda, Longo, Ruth Patterson—and I become really intrigued. Especially as a registered dietitian with a background in science, it grabbed me. Then I joined the Facebook group Delay, Don’t Deny. This community…was extra supportive, and people who had struggled with their weight and other ailments for years were seeing results…and quickly! As a dietitian and a public health professional you always tell people there is no “magic bullet” for weight loss, and yet here these people were having this dramatic change in their bodies and their overall health. They were empowered and able to take control of something that seemed futile.

As for me, [while fasting,] I lost 15 pounds in two months! And I started gaining lean body mass. My clothes started fitting better and I threw out my worn-out stretchy jeans. I don’t even fit into the original wedding dress I bought for my wedding a year later. And I haven’t changed anything else—I still eat exactly the same, I just do time-restricted eating. It’s super easy, empowering, and fits with my lifestyle. It is a “way of eating,” not a diet.

Q: What’s does your fasting pattern look like?

A: I aim for 16 to 20 fasting hours per day. I close my eating window by 8 p.m. every night. Sixteen hours of fasting is my minimum every day, and sometimes I’ll do 18, and if I’m feeling really good I’ll do 20. So, I aim for 16 to 20 fasting hours per day.

I skip breakfast every day and I only drink black coffee and water during my fasting window. I don’t do anything that would spur insulin release: I don’t put cream in my coffee, I don’t chew gum, etc. Decreasing insulin gets me into mild ketosis every day, meaning my body is switching to burning fat for fuel. I get into ketosis pretty easily now, having been intermittent fasting for four months.

Q: What do you eat when you’re not fasting?

A: I open my eating window with a snack, like almonds, hard boiled eggs, or yogurt. Dinner may be vegetable and tofu curry with rice, and a Noosa yogurt for dessert.

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