In this episode of Intermittent Fasting Stories, Gin talks to Dennis Gardon, an aspiring chef from New Jersey.
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Dennis is an aspiring chef who works in a hospital. In April of 2016, Dennis signed a contract to live and work as a cook in Hawaii. Once there, he wrote down four goals for his time there. One of his goals was to lose 100 pounds. He searched the internet for “weight loss” and “fitness,” stumbling across the Hodge Twins. They talked all about Intermittent Fasting, and how to do it.
Dennis says he “baby stepped IF,” simply moving breakfast later and later in the morning. He eventually settled on opening his window at 4 pm with a family meal. His weight loss was a consistent 2 pounds a week, and when it slowed, he tweaked things a bit. He removed sugar during the week, enjoying treats on Sundays.
Once he moved back to New Jersey, Dennis started lifting weights, shortened his window even more, and could now fit into a size XL chef’s coat! He has lost around 55 pounds overall, and now weighs 220 pounds.
The health benefits Dennis has experienced are improved sleep, no longer needing an afternoon nap, and lots of energy! The advice he’d give new IFers is: “Getting started is the hardest part, but it gets easy. ‘Baby Step’ IF. Journal your progress and take before & after photos.”
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