Eating more healthy fats allowed me to lose weight faster.
The following is a story I wanted to share with you about how your book, Eat Fat, Get Thin, changed my life:
I’ve been a runner for most of my young adult life. I started in track in middle school and eventually worked my way up to being on the varsity cross country team in high school. Throughout college, I maintained my shape and continued to run every day. However, with all the miles I was running, I thought it gave me an excuse to eat more; and I actually ended up overcompensating for the calories I was burning. After I graduated college, I continued to run and eat at the same level I did in college and suddenly started gaining weight, ending up at around 185-190 pounds. I was running 35 to 40 miles per week but wasn’t losing any weight, which surprised a lot of people including my family members.
Since I started college, I’ve been running half-marathons and now have completed over 20 of them. But in April of 2016, I had a big wake-up call. I was running in a local race, here in Kansas City, when one of my knees suddenly began to buckle and my thighs became extremely tight, to the point where I had trouble even walking. I was able to finish the race, but it was that point in time when I decided that I wanted to get serious about losing the weight, so I emailed my running coach and he recommended your book: Eat Fat, Get Thin.
On the Sunday after the race, I decided to implement two strategies: I ordered a DVD Series from Men’s Health called the 21-Day Metashred and also ordered Eat Fat, Get Thin. Over the course of the next few weeks, I followed the exercise routine from Men’s Health to the letter and also followed your 21-day plan using all of the recipes in the book. I lost 15 pounds very quickly, which turned into 20 pounds lost about 7 weeks after my lifestyle changes. Over the course of the next few months, I lost another 10 pounds and ended up losing around 30 pounds total.
I realized that, after losing all the weight, changing my diet and eating more healthy fats allowed me to lose weight faster. What is more surprising, is how I’ve managed to cut all refined carbohydrates out of my diet and still have the energy to train, running 40 to 50 miles a week. It wasn’t easy at first, but I was determined to succeed. The results of my weight loss have resulted in new personal best finishes in a 5K (17:57), 10K (38:03), and half marathon (1:27:54). I’ve kept the weight off for almost a year and don’t plan to change my diet anytime soon.
The reason I wanted to share my story is because I know many runners have the misconception that they need to eat refined carbohydrates to perform at a peak level and that running many, many miles gives people the excuse to overeat. I’m living proof that it is simply not the case. Eating lean and clean is the key to weight loss and high athletic performance.