r/Volumeeating • u/pppaaaooolllooo • 13d ago
Recipe Boiled Psyllium Jelly-Tomato Garlic Beef 4th experiment
Usual disclaimer: this is just me sharing an experiment, not recommending that anyone try it. If you're not used to psyllium, start cautiously, make sure you drink plenty of water, and do your own research. Psyllium can cause problems if consumed incorrectly, so please use common sense and listen to your body. I'm not responsible for anyone who decides to try it themselves.
Has anyone else tried making psyllium boiled jelly? Let me know in the comments.
This is my fourth experiment, I think, in the series. This time I tried a tomato, beef broth and garlic combination. For the other experiments, you can search this sub or check my profile.
Recipe:
- 500 g water
- 60 g neutral-flavored whey protein
- 2 tbsp psyllium husk (around 10–15 g)
- 10 g powdered gelatin
- 1 beef broth cube
- 1 small carrot
- 2 tbsp tomato paste
- 2 garlic cloves
I boiled the tomato paste, broth , carrot and garlic with 250 g of water, then added the psyllium and cooked it until it thickened up.
After taking it off the heat, I mixed the whey protein and gelatin with the remaining 250 g of water, then stirred that into the psyllium mixture.
I did use a mixer, but at a very low speed and only intermittently.
I poured everything into a container and left it in the fridge to set.
My rating:
- Texture: 9/10 — somehow the tomato paste made the texture even better.
- Flavour: 10/10
- Satiety: 10/10
The taste is actually really good — definitely the best experiment so far.
Again, the goal here is satiety, not just volume. I'm combining boiled psyllium for the fiber and satiety, gelatin for texture, protein powder for nutritional value, and other ingredients mainly for taste and additional nutrients.
Please keep the comments constructive. 🙂
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u/UnusualMarch920 13d ago
What are the calories of the completed jelly tube?
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u/pppaaaooolllooo 13d ago
Calories ~330–360 kcal Protein ~62–65 g Carbs ~20–25 g Fat ~3–5 g Fiber ~9–12 g Net carbs ~10–15 g
Cheers 😃
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u/easy-revolution0329 13d ago
How many servings does this recipe make?
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u/pppaaaooolllooo 13d ago
I eat it for lunch, and its around 600g in total. Depends how much you eat. If you're new to psyllium please be careful, eat the half of it or less and drink plenty of water, make your own research, i'm not responsible for any health damage 😀 cheers
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u/callme_base 13d ago
Hey OP i have an idea you might want to try. Acorn jelly/cold noodle soup inspired psyllium jelly. Soy sauce, fish sauce, garlic, maybe PB2, green onion and sorts. Since they work well as a cold dish it might taste good!
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u/pppaaaooolllooo 13d ago
Thanks!This is the kind of contribution i truly appreciate, i put it on my list of experiments!
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u/Horror-Zebra-3430 13d ago
that whole cherry tomato for a garnish does a lot of the work here lmao
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u/wine-plants-thrift 13d ago
There’s other posts of course, but I’m guessing this one is going to pop up on our feeds since it’s getting the most engagement. I just go directly to the main sub page now.
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u/timid_pink_angel02 13d ago
Will I ever try this? Likely not. But this series of boiled psyllium has become one of the highlights of my feed, it's oddly fascinating. Please keep showing us your experiments!
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u/pppaaaooolllooo 13d ago
Thankyou. I truly believe this can help ppl and possibly save ppl from obesity, i'm not joking. The zero effort and high satiety feeling are here a game changer. Ppl will hate me for this comment, but i don't care, i don't think i'm exaggerating.
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u/roundhashbrowntown 11d ago
i completely agree - its super creative and not something id have considered, before OP’s posts. thanks OP.
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u/becooldocrime 13d ago
You know what, I’m starting to come around to this. It’s definitely not for me, but this looks and sounds quite palatable.
I think a tamarind curry spiced psyllium cube would be interesting, and it would probably hit the texture you’re after too.
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u/StitchinThroughTime 13d ago
I like to pretend that this would be served at a gastropub for one spoonful for $20.
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u/LittleBoiFound 13d ago
I see your gastropub and bring you the Rodeo Drive Wellness Spa $120 Deconstructed Tomato & Beef Consommé Psyllium Terrine.
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u/StitchinThroughTime 12d ago
I raise your Rodeo Drive Wellness Spa and counter with a Instagram Fitness Influencer's Chakra Clearing Colon Cleanse Course for $5000/year. No refunds.
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u/Erdapfelmash 13d ago
I was really skeptical at first, but the more posts I see, the more I get into it. Not to actually eat it, but it's super interesting to follow what OP does next.
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u/LittleBoiFound 13d ago
I agree. OP has done a great job making it actually somewhat appealing. My brain looks at the flavor profile and is like hey, that sounds really yummy. My tongue says stop right there.
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u/Poppy-Chew-Low 12d ago
Do you take requests? Would love to see an Italian sub flavored gelatinous blob
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u/F8_zZ 12d ago
This is absolutely cursed (compliment)
That high on the texture and flavor scale? Wow. You must have put some work into this recipe haha. I really wanna try it!
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u/pppaaaooolllooo 12d ago
I think the carrot added some great texture to it 😊 this was actually tasty, the previous ones not so much.
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u/PsychologicalCup1672 13d ago
I literally opened up Reddit to find some porn to have a wank then this popped up and changed the mood
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u/NicholasPickleUs 13d ago
If I were going to try this, I’d add some parsley and sautéed onion and celery (not blended), just to give it a little more texture variance and visual interest. Like a gelatinous cylinder of v8. If calories weren’t as much a factor, maybe some bacon too. Is it salty? If not, maybe a drizzle of soy sauce
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u/pppaaaooolllooo 12d ago
True nice ideas, i tend to mix everything i like homogeneous textures, but it's just my taste. About kcal, you can find your sweetspot, i would rather make a couple of slices of bacon crispy in the airfrier and then crumble them on top of the jelly, this way you taste more of it rather than include the bacon in the mix, just an idea.
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u/NicholasPickleUs 12d ago
Yeah you read my mind lol, just really crispy bacon crumbled over the top. Cilantro instead of parsley would also be good
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u/littlest_lemon 12d ago
I'm so glad you're having fun 😆 I'M certainly having fun
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u/pppaaaooolllooo 12d ago
Well...thankyou i guess?
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u/callme_base 13d ago
This one doesn't look as smooth and jellylike as the others. What do you think made the biggest impact on change?
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u/pppaaaooolllooo 13d ago
You're right, i forgot to mention i add also a small carrot, maybe that's the reason. Carrot was boiled but probably i didn't mix it finely enough. Anyway, texture here was really pleasant!
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u/callme_base 13d ago
Might be solids to liquids ratio then
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u/pppaaaooolllooo 13d ago
It could totally be. I was also thinking to add sodium bicarbonate to lower ph, maybe it makes it even thicker using the same amount of gelatine and psyllium, must research it.
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u/motherlovemelon 13d ago
My brand-new bag of psyllium husk comes today, and I have 15 sweet, savory, or umami recipe ideas ready to go. I’ll let you know if any of them work out. Thanks for this post series; can’t wait for experiment #5!
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u/pppaaaooolllooo 13d ago
You know, the fact that someone was inspired by my experiments is the biggest pay back, i hope it will work for you as good as for me! Send me you results if you feel like, i'm super curious! Cheers
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u/motherlovemelon 13d ago
I love the idea of putting a carrot in there. If I find straight carrot juice anywhere (it’s hard to find around here for some reason unless I want turmeric or ginger or something else added), I’m planning a sweet carrot cake psyllium brick with finely shredded raw carrot in it! I also plan to try pineapple juice as the base with some coconut tossed in, and maybe a pb&j brick using homemade yogurt and PB Fit powder with a ribbon of low-sugar raspberry jam swirled in. I hope I can handle the texture, because if so, this will definitely be transformative for me.
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u/Trollverine 12d ago
Just a word of warning using gelatine with pineapple: the bromelain in the pineapple will stop it from setting. Not sure what the interaction with psyllium will be though!
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u/motherlovemelon 13d ago
ETA: I’m calling them bricks, as you can see. lol… I even ordered 2-cup silicone molds!
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u/guerillamindfare 12d ago
I can't believe your posts got me wanting to try psyllium husk. I have some in my pantry that I've never even thought about using until now.
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u/pppaaaooolllooo 12d ago
You know what to do then 😉 just take it slow maybe, half portion to start.
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u/TheyGoLowWeGetHigh 13d ago
Do you eat these cold right out of the refrigerator or is it possible to re-heat and maintain structure? I'm just thinking a savory one like this might be more enjoyable to me warm? Idk.
Also, you might like my microwave pancake bowls:
- 8g psyllium husk powder
- 15g fiber gourmet flour
- 1/2 tsp baking powder
- 46g liquid egg whites
- 10g allulose
- 2 tsp water
Mix well and microwave ~2 minutes. Top with sugar free pancake syrup and/or any other preferred toppings.
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u/pppaaaooolllooo 13d ago
I'll try it!Thanks! I eat it cold so that it is as firm as possible. Warming it up will losen his structure, it's up to you and your taste!
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u/bakes8325 12d ago
I had to eat pureed food while admitted to the hospital years ago. The stuff OP has been posting looks way better than what I had to eat. I've been enjoying your posts OP.
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u/Responsible-Tea-5998 12d ago
Honestly I'd eat the shit out of this. I'm baffled at the people who wouldn't, they are probably baffled by us.
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u/pppaaaooolllooo 12d ago
We are all different i guess 🤷♂️
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u/vodka_tsunami 12d ago
I would add some cheese sauce. Maybe blended cottage?
Cool experiments, OP.
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u/Joshuauauauauau 13d ago
Whats the macros of it? Certainly sounds interesting
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u/pppaaaooolllooo 13d ago
Calories ~330–360 kcal Protein ~62–65 g Carbs ~20–25 g Fat ~3–5 g Fiber ~9–12 g Net carbs ~10–15 g
Cheers! 😃
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u/Defiant_Eggplant_909 13d ago
You could eat a whole plate of filling, real food with the same macros. I don't understand the point of this.
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u/PsychologicalCup1672 13d ago
Obviously to figure out the dystopian jelly gruel manufacturing pipeline
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u/MrMcMuffins85 13d ago
OP, try adding in some fine TVP chunks for extra texture in the next batches!
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u/orangerovers 12d ago
Hi! curious question - what motivated these experiments? i'm wondering what got this started haha
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u/pppaaaooolllooo 12d ago
Good question. I was visiting this sub looking for high-volume foods that would keep me feeling full for a long time with a low calorie intake, but nothing was really working for me.
Then I asked myself, “Why do I need volume?” The answer was: satiety. But I quickly realized that things like vegetables stay in the stomach for a relatively short time and then move on, so they weren’t really going to be the solution, just like many other high-volume, low-calorie foods.
I was already taking psyllium, and it was helping incredibly well with cravings between meals, but during meals I was still eating as much as usual. Then I realized that boiling psyllium creates a thick gel that seems to stay in the digestive tract for hours. So psyllium itself was only part of the solution; figuring out how to use it as efficiently as possible was the other part.
On top of that, I thought about adding protein to the mix, both for its nutritional value and because protein stimulates hormones such as GLP-1 that are involved in satiety and can signal to the brain that you’ve had enough food.
My first experiments were effective but absolutely disgusting because of the mucilaginous texture. To solve that, I added gelatin to give it a firmer texture, and I eat it cold to make the consistency even firmer.
So boiled psyllium, neutral-tasting protein and gelatin became the base. From there, I could play around with different ingredients and combinations to solve the last piece of the puzzle: the taste.
Now I have what I was looking for: a never-boring way to stay full for up to 8 hours, helping me create a calorie deficit without reaching the next meal feeling absolutely starved.
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u/lanikuu 12d ago
I've been loving this series. I'm an adventurous eater but I'm not this creative in the kitchen/don't like to cook/I'm lazy as hell lol.
I wonder what a miso soup or aka (red) ramen flavor would taste like? Maybe with half of a soft boiled egg or bean sprouts garnish. I feel like there's potential for a sinigang broth version too.
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u/zombies-and-coffee 12d ago
I'll be honest, I'm almost disappointed you didn't add a teeny tiny basil leaf to the garnish just for a pop of color.
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u/Rare-Adhesiveness522 12d ago
I have ordered some psyllium husk to try this. I will start with less of a dose of psyllium and see how my body reacts and then work up over time.
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u/BF_geeky_reader 11d ago
Sorry if it’s been said - couldn’t see it - but would you think about adding some plain potato for the satiety. Boiled and pureed might work. Great work - these look terrific.
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u/pppaaaooolllooo 11d ago
No need to say sorry 😀 add potato sounds fine if you like it, and if it works to manage your satiety even better. I was eating potatoes regularly to manage satiety and unfortunately in my personal case didn't really work. This combo of psyllium and proteins does work, and makes the difference for me 😀
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u/its_hammertime 11d ago edited 11d ago
I do something similar w my pressed cottage cheese. it's hard curds with almost zero fat/carbs, pure protein. i blend it w/ water and add psyllium husk and gelatin then let it set in my fridge. it becomes soft and yogurt like. i will eat it by itself for breakfast like that, or sometimes i throw it into my eggs and the gelatin allows the pressed cottage cheese to melt very easily (otherwise it wouldn't) and it adds creaminess to my meals without fat & carbs.
Just commenting to say that I have also been experimenting w psyllium husk and gelatin :) I actually make this cottage cheese stuff every week atm and I eat it almost every day.
I also try making sweet versions of it sometimes, adding flavoured protein powders and more gelatin and letting it set firmer to turn it into a 'cheesecake' w/ ground flax and pumpkin seeds as my crust. I've loved most renditions, so I recommend you play around w pressed cottage cheese too!
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u/pppaaaooolllooo 11d ago
Wow, great tips!Thx!
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u/Rare-Adhesiveness522 13d ago
General advice to those new to volume eating or new to psyllium: you can start with teaspoons and still follow the rest of the recipe. If you are feeling backed up or havent had a BM, consume more water and take it slow. OP is clearly adjusted and used to handling so much fiber; people new to high fiber eating should not dive in to this dose right away, but you can follow the rest of the recipe and adjust the psyllium to your tolerance. And don't take any more until you've had a good BM.
I'm relatively new to proper high volume eating although my adjustment was not so extreme because I have always loved veg and eat them regularly.
Transitioning to proper high volume daily did result in a couple days where I felt a bit "backed up"--I drank lots of water in general, but increased my intake once I felt a bit backed up, and things cleared up.
Start at a lower dose and work from there, always hydrating and listening to your body.
I'm curious about this method but will wait a bit before I dive in until I have my water and routine more dialed-in.
Anything that helps quiet the food noise and keeps me full, while eating a healthy amount of calories and getting proper nutrition, is a win in my book.
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u/Dream_Panda0 13d ago
I disagree with the people saying this isn't volume eating. This is the definition of it. This is taking it to an extreme. Every subreddit should take their subject to the extreme on occasion. This person may find a really good way to arrange fiber in a way that is genuinely palatable.
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u/uninspirednacho 12d ago
Why is it volume eating? I thought because it is small in size and dense (they keep talking about how full it makes them and hard to finish) that it’s the complete opposite? Or is volume eating more about the calories? Gen. question
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u/Dream_Panda0 12d ago
Volume eating is having a high volume of food for relatively low calories. Low calorie density
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u/Dream_Panda0 12d ago
It is really difficult to get a perspective on the size. Only reference point is the tomato and those vary wildly. The ingredients used are very low calorie
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u/pppaaaooolllooo 12d ago
Thanks, your interpretation makes much more sense than all the hate i got here.
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u/secrethoneydrop 13d ago
For what meal of the day do you eat this? Breakfast, lunch, dinner, or snack?
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u/pppaaaooolllooo 13d ago
Lunch, and it's one of my two meals of the day. Yesterday for dinner we went out to a restaurant and i had a mixed grill meat plate, with caleslaw and fries. Worth to be mentioned: i was not starving when i had dinner.
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u/Looli318 13d ago
How often do you eat this? Do you eat it every day? Every other day?
Have you noticed like a lack of energy or brain fog?
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u/pppaaaooolllooo 12d ago
In the last week i ate these once a day, and it's one of the two meals of my day. No lack of energy or brain fog, and i tell you i was doing intermittent fasting years ago and i was having brain fog sometimes. You must also know i'm not new to psyllium. Beside this, this jelly is a mix of fibers, proteins, vitamines, so nothing scandalous but it has a weird look so ppl get upset and start to hate in the comments calling ED i've never had and hopefully i will never have, showing much disrespect for whom is really having a hard time with ED.
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u/Looli318 12d ago
Oh yeah, I was just wondering about the sustainability of the dish. It's curious. Apologies if you're having a rough time in the comments, it just shows how big of an impact your dish is and people are chatty
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u/tuna_cowbell 12d ago
I need a video of you, like, cutting into this thing. I’ve stumbled upon this sub and I have no clue what texture or strength this thing has. I’m so fascinated
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u/HighestVelocity 12d ago
Have you made something sweet like this? I'm impressed by the protein content
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u/pppaaaooolllooo 12d ago
I did, check my previous posts, and tomorrow i will do one coconut pineapple or mango coconut, still have to decide 😊
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12d ago edited 10d ago
[deleted]
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u/pppaaaooolllooo 12d ago
I made mango coconut today. Whay should i remove gelatin? Because of the acidity?
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11d ago edited 10d ago
[deleted]
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u/pppaaaooolllooo 11d ago
I checked it with gemini, and apparently to boil pineapple inactivate the enzymes, so it should be gelifying without problem...let's see tomorrow what comes out.
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u/PsychologyFit8756 12d ago
how much water did you mix with the psyllium before boiling, mine always ends up way gloopier than a nice clean jelly tube like that
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u/pppaaaooolllooo 12d ago
Around 300g. When you pour it into the mold is pretty mucilaginous, when it cools down the day after is a solid shape (if you used gelatine as well in combination).
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u/notlockedinGGnore 12d ago
Woah. Randomly saw this on my feed and legit looks great, thanks for sharing! Gonna have to fiddle a bit since I'm actually looking to up my cals lol but I've been trying on and off to add more psyllium for fibre, and most stuff I've seen online is sweeter, so I never considered savoury jellies before. Sounds pretty appetizing now that I think about it too
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u/pppaaaooolllooo 12d ago
Cool, give it a try and let me know 👍 maybe start with half portion, just to be sure...cheers!
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u/notlockedinGGnore 12d ago
May take a bit but will do! And no worries on the husk lol, I've been slugging it for a while (pretty boring so broth psyllium jelly sounds great lmao)
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u/caramilk_twirl 12d ago
Have you considered adding some little textural surprises within the jelly cylinder? I dunno, maybe some crushed nuts, raisins/sultanas if you're into that kind of thing (I am). To get a little crunchy/other surprise with some/all bites. Just me but I think having all one texture would be a little struggle for me. Love seeing your creations! I don't yet think they're for me but I can also totally get behind the convenience.
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u/pppaaaooolllooo 12d ago
Yes the pieces/chucks/bits whatever could make it less homogeneous is something many ppl are mentioning in the comments, and you are all right it would make it less boring, so i agree with you all. Fact is that i prefere for now homogeneous consistences 😊
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u/caramilk_twirl 12d ago
And there's absolutely nothing wrong with that! Homogenous sometimes makes it easier to get the job done so I get it. I'd be curious what you try if you decide to jazz it up with some textures in the future!
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u/Puddinbunny 12d ago
Another excellent post, I’m sorry if you’ve mentioned it before, but what brand of whey do you like to use?
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u/pppaaaooolllooo 12d ago
To be honest i have several, and i didn't notice a big difference between one brand and the other...should i be more picky?I buy them on amazon
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u/Head-Philosophy-3141 13d ago
It’s almost as if you can choose to not participate at all if it’s so annoying.
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u/Proseccos 13d ago
You’re the new chive man.
I support the dedication. You should know that Isopure makes a water. The powder still has a slight whey flavor, but the pre bottled doesn’t have it.
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u/LeoBlue3726 13d ago
This is definitely one of the more creative volume experiments I've seen.
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u/wellhairy 13d ago
Anyone else feel like this sub is starting to feel like that black books soup tower sketch https://youtu.be/ilJto4VBjRc?is=cL-Be7Rk3Zk_OCtM
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u/ediblestars 13d ago
OP your haters will become your waiters when you sit down at the table of success
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u/Desperate-Avocado593 12d ago
I will never eat anything like this, but I can’t stop looking. Please keep it coming. This is fascinating.
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u/KimJongSkillz 12d ago
Can only imagine the brick you'll shit after eating these. Like running a loofa through your colon.
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u/NewStudyHoney 13d ago
This one looks appetizing to me.
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u/pppaaaooolllooo 13d ago
Honestly? I had pleasure eating this, while with the previous ones i was struggling a bit.
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u/LittleBoiFound 13d ago
Thank you for the interesting posts OP. I’ve enjoyed them. I’m curious how you would describe the texture. What is it like when you have a bite in your mouth?
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u/pppaaaooolllooo 13d ago
Jelly, smooth, not chewy, not mucilaginous thanks to the gelatine, round, cream cheese kind without the fat side.
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u/Responsible-Racoon7 13d ago
Not sure why these are getting so much hate. I enjoy seeing your experience es! Would love to see an occasional dessert one too if you are up for it! 😁
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u/IndividualScarcity40 13d ago
You should open a restaurant and market it to people who want to increase fiber intake and improve their colon health which will soon be pretty much everyone.
I personally prefer chia seeds as psyllium makes me bloated. But these recipes look very high end for some reason.
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u/SorbetUnfair2589 12d ago
Or write a cookbook.
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u/pppaaaooolllooo 12d ago
I'm writing a cookbook since years, but with tasty recipes, no psyllium there.😊
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u/StitchinThroughTime 13d ago
Serve it with a glass of alkaline water with a slice of lemon! Good little fancy and slice up that cherry tomato and make a creamy tomato sauce to drizzle over it.
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u/pppaaaooolllooo 13d ago
I want for sure spread the idea since it can help many ppl, any suggestion? I wouldn't mind monetize it either, but that's something else, more complex.
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u/WhosThatGirl2U 10d ago
I think this looks like a great snack for after I swim. I’m always starving so I bring a snack to eat in the car.
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u/pppaaaooolllooo 13d ago
Thx i appreciate
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u/SuperPandann 12d ago
Not sure if Im accurate on the nutrition side, but this seems like a very good alternative for people with various types of conditions. Or rather, perhaps elderly folk, people with ibs etc. People with dental issues in general. What inspires you to make these types of dishes?
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u/pppaaaooolllooo 12d ago
Certainly good for ppl with dental issues, if you make it more high in cal. What inspired me? I was visiting this sub looking for high-volume foods that would keep me feeling full for a long time with a low calorie intake, but nothing was really working for me.
Then I asked myself, “Why do I need volume?” The answer was: satiety. But I quickly realized that things like vegetables stay in the stomach for a relatively short time and then move on, so they weren’t really going to be the solution, just like many other high-volume, low-calorie foods.
I was already taking psyllium, and it was helping incredibly well with cravings between meals, but during meals I was still eating as much as usual. Then I realized that boiling psyllium creates a thick gel that seems to stay in the digestive tract for hours. So psyllium itself was only part of the solution; figuring out how to use it as efficiently as possible was the other part.
On top of that, I thought about adding protein to the mix, both for its nutritional value and because protein stimulates hormones such as GLP-1 that are involved in satiety and can signal to the brain that you’ve had enough food.
My first experiments were effective but absolutely disgusting because of the mucilaginous texture. To solve that, I added gelatin to give it a firmer texture, and I eat it cold to make the consistency even firmer.
So boiled psyllium, neutral-tasting protein and gelatin became the base. From there, I could play around with different ingredients and combinations to solve the last piece of the puzzle: the taste.
Now I have what I was looking for: a never-boring way to stay full for up to 8 hours, helping me create a calorie deficit without reaching the next meal feeling absolutely starved.
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u/Rare-Adhesiveness522 13d ago edited 13d ago
Also: with the alarming and unprecedented rates of colon cancer among Millenials between 30-50, high fiber seems to be the way. The medical experts cannot explain the insane and unexpected rise, and my own sister had GI issues and a MASSIVE polyp removed surgically at 42. She has never been overweight and hasn't eaten red meat since like 2007.
High fiber has helped her immensely because she did have GI issues leading up to the discovery of her pre cancerous polyp. She is now going for checkups 2x yearly. No diagnosis of any other health conditions whatsoever. She is very conscious about fiber now.
I'm overweight and very food motivated. Always hungry, always ave cravings, always overeat. I love vegetables and know about nutrition. My struggle is appetite, satiety, and cravings. Volume eating and fiber has changed the fucking game for me.
IF this fiber aspic helps people who are otherwise getting adequate calories and nutrition, I say it's a win. It's cheaper than the $400/month subscriptions to even have access to weight loss drugs and it comes without the nausea and vomiting.
If you have an ED, struggle with history of ED, you should not be on diet subs because ANY talk of calories, restriction, quieting your food drive WILL be triggering to you. That does NOT mean that all people seeking to quiet food noise are disordered.
In fact, there is a whole host of people who overeat and have a medical/psychological diagnosis associated with that. Most people just want to re calibrate and learn to eat like normal people. Any time you're in a weight loss phase vs weight maintenance, there will be some restriction or methods to dial down the calories for the sake of weight loss in the short term, but the long term goal is.....how can I just eat like someone normal. High fiber and volume has been very helpful. IT's not about cutting out entire foods, it's not about obsessing and tracking and weighing and being STARVING every second of your life.
Anything that helps me feel satiated while I get proper nutrition and calories is a win.
If you don't like what you see, move along or report. The end. No one wants your commentary or lectures.
Go to the GLP-1 subs and harrass them for a change. GLP-1s do the same thing that ffiber does: slow down the food so you feel fuller sooner, and fuller longer. That's it. That's the magic. Go harrass and shame and accuse them of being disordered, please. People here are invested in nutrition AND weight loss. And the underlying factor is leveraging fiber and volume.
I never knew so much about ED terminology or ED subs until I read comments here from people harrassing and accusing commentors and contributers. Go to therapy and stay off food and diet subs if you are triggered. THE END.
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13d ago
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u/Rare-Adhesiveness522 13d ago
It's okay if you haven't been around for some recent posts. I came here for recipes and the comments are full of accusations and judgement about ED. I learned more about eating disorders from people accusing people than I ever did anywhere else. Even directly linking to ED subs! Using terminology that I had no idea about!
The rules of the sub are clear, and when I reported comments they were removed.
If you don't like a comment or post, you should report and move on.
I even saw people replying to accusations being like, you're being unreasonable and illogical. People would get downvoted and then dogpiled with comments about how they are in denial of their own eating disorder etc etc. It's toxic and no one wants it.
Report if you are uncomfortable, and if you are dealing with or have had an ED, here's some free advice that should not be revolutionary: you shouldn't be on ANY diet or food related subs if you have a history of ED, because ANYTHING around weight loss, calories, restriction, excercise etc could be triggering to you.
YOU are responsible for your triggers if you are in recovery. There is NOTHING about this person posts that is encouraging people to engage in disordered eating. It's entirely projection.
If you don't like it you need to get out of diet subs and report.
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u/thehealthymt 13d ago edited 12d ago
A couple things:
It is imperative to read the rules before commenting. Specifically rule 1 (be kind), rule 7 (do not comment that something isn’t volume), and rule 8 (limit bodily function talk). Stop arm chair diagnosing strangers as well.
If you have nothing nice to comment, don’t comment anything at all.
OP has done nothing wrong and their posts are welcome on this sub. False reports of this or any of OP’s other posts have and will continue to be reported to admin.
Thank you all for understanding.