Monday Meeting: The Rubbish Diet Challenge Wk 8, The finale

OK, down with the trumpet fanfare. It's too soon for that, but what a fine start to Week 8 of The Rubbish Diet challenge, with reports already coming in from some of our fabulous bin slimmers about how little rubbish has been created last week. Terry-Anna's rubbish bag is so small, it's dumpier than a HP sauce bottle and you can fit it into the palm of your hand.  As for Tim's rubbish, there's much excitement that for the first time throughout the challenge, it's possible to see the bottom of his bin.

This is indeed the last week of the challenge, the finale week that comes with an extra mission, which should they choose to accept it, will give our volunteers the opportunity to attempt a Zero Waste Week.  That's going one whole week, trying to create no rubbish at all.  Of course they can recycle, reuse and compost what they can.  It's what ends up in their rubbish bin that counts.

Zero waste is naturally the ideal, but for this week, it is just a goal.  This week is really about just going that extra mile to see how low you can go, reinforcing all that has been learned during the previous weeks and heightening awareness of your impact on waste outside the home.   For those who attempt the challenge, some will find it easier than others, due to better recycling facilities, size of household, or better control over daily routines.

So are you up for a zero waste challenge? If so, then read on.

The first thing to remember before attempting a Zero Waste challenge is not to be afraid of failure if you don't reach it.  The second is that it is only a week, a week where you might choose to change your habits to experience the impact, but it doesn't mean that you are setting your expectations for a lifetime. And finally, even if a week seems too long, don't be put off.  Try a Zero Waste Day if it feels less scary.  Most of all, do try and make the week fun, looking for more ways where you can save money along the way.

More information about attempting a Zero Waste Week can be found in the online guide that accompanies the Rubbish Diet blog and this final week.  Also, the following mini-challenges will set you off on the right foot.

1. Agree who is taking part in the Zero Waste challenge? Is it just you, or your whole household? If it's the household, write out a list of reminders about what can be recycled & composted as well as a list of things that can't.

2. Even if you can compost\recycle your foodwaste, try to keep it low.  Follow advice at www.lovefoodhatewaste.com to find out more about storage, portion sizes and leftovers. If you often have fruit going to waste at the end of the week, try to buy less this week, store it in the fridge or use it up before it goes mouldy.  If certain foods regularly go to waste, this could be the week that you decide to buy them less frequently.

3. Avoid rubbish whilst out and about. Even if you've got rubbish under control at home, as soon as you step outdoors, society almost throws it at you, from plastic straws in bars, to single servings of condiments.  Possibly one of the biggest culprits are those disposable cups.  Even some of those hot cotton handwipes, given out at the end of an Indian meal, could count as rubbish, as many restaurants buy them as cheap disposables.  And don't assume that the bottle left over from your favourite tipple will get recycled by your favourite cafe, bar or restaurant. Although it's getting better it still depends very much on the establishment's attitude to recycling and the way in which it manages its waste stream.  However, a few tricks up your sleeve will boost your rubbish-busting defences, such as a portable reusable cup, pre-empting rubbish by refusing it, asking the right questions and keeping your eyes peeled for on-street recycling bins that help you recycle on the go.

4. Ask for a doggy bag.  We've all been there, having a great meal at a restaurant but too full to finish what's on the plate.  If you''ve enjoyed it, don't look a gifthorse in the mouth! Ask for a doggy bag and take it home for finishing later.  Trust me, this is a trend that is no longer frowned upon by the catering industry.  I'd bet they'd even take it as a compliment.  In fact, many restaurants are now positively encouraging you to repeat your enjoyment at home, in order to reduce the problem of food waste.  If you don't believe me, take a look at the Too Good to Waste campaign, which has been launched by the Sustainable Restaurant Association.  There are even tips to avoid food waste in the first place, by ordering smaller portions or juggling the menu options to match your appetite.

5. Don't give rubbish to others.  Until now, The Rubbish Diet challenge has focused on how to reduce rubbish at home.  However, this week's Zero Waste Week is also a good opportunity to think about how much rubbish we give to others, especially when buying presents.  Remember, when choosing gifts, much of the plastic used in packaging still can't be recycled by many of the councils across the UK, so try to avoid it where possible.  At least the great news with the forthcoming Easter celebrations is that many chocolate eggs now come without plastic packaging.  Of course another tricky area when it comes to gifting is giving unwanted presents, so it is always wise to check, even if you'd prefer the idea of a surprise.  And remember, if you give plastic gift cards to help the recipient choose what they'd like, these are not widely recycled either, despite their great abundance.

So, I hope that helps you kick-start the final week of The Rubbish Diet challenge.  In just seven days it will soon be over.  Throughout the next week, I will be updating the blog with stories about people and organisations who are doing some great things to reduce their contribution to our country's waste mountain. So do drop back for the latest update and if you've spotted something too, please do share.

In the meantime, let's catch up with some of our volunteers who have been reducing their rubbish on the home-front.  Results will be updated as they come in and I can't wait to see how they get on this week.

1.  Terry-Anna.
Household: 2 adults, in Ipswich Borough, Suffolk. 
WK1 Weigh-in: 1.5 large bags, filling one third of a wheelie bin (fortnightly):  WK 8:  a small bag that can fit into the palm of your hand.

2.  Ness.  @NessyThompson
Household: 2 adults & 5 children, a rural village in Mid Suffolk
WK1 Weigh-in:  2 full wheelie bins (fortnightly).  WK 8: 1 bin, just over half-full.

3.  Donna.  @Donna_De
Household: 2 adults, in Tower Hamlets in London. www.beatinglimitations.com/blog
WK1 Weigh-in: 1 30L rubbish sack. (weekly).  WK 8: 1/2 30 rubbish sack

4. Amy. @AmyMarpman
Household: 2 adults in New York City.   www.beyondthebluebin.com
WK1 Weigh-in: 2 bin bags - estimated 9kg / 20lbs. (Weekly) WK 8: 5.5kg /12 lbs

5: Kate. @BusinessPlumber
Household: 2 adults, in a rural village in Mid Suffolk : www.businessplumber.co.uk
WK1 Weigh-in: 1 unusually full wheelie bin - incl Christmas waste. (fortnightly): WK 8:1 small bag

6: Jax. @LiveOtherwise
Household: 2 adults, 3 children & a baby, in Suffolk Coast. http://liveotherwise.co.uk/makingitup/
WK1 Weigh-in: 7 small bin bags - filling one third or half of a wheelie bin (fortnightly). WK8

7.Melanie
Household: 2 adults, 2 children, Aylesbury Vale, Buckinghamshire
WK 1 Weigh-in:  3 large bin bags, almost filling a whole wheelie bin. (weekly).  WK 8

8.Tim @Dotterel
Household: 2 adults, 3 children, Lincolnshire.  www.bringingupcharlie.co.uk
WK 1 Weigh-in: 1 full wheelie bin (fortnightly). WK8:. 3 small bags, so little you can see the bottom of the bin.

Don't forget, just because the Rubbish Diet challenge is already in WK 8, the finale week, it doesn't mean that you can't join in.  Just visit the online guide to catch up with everything you need to do.  There's also lots happening on Twitter too, so to join in the conversation just use the hashtag #therubbishdiet, or tweet @karencannard.

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Gaining muscle and losing fat at the same time: A more customized approach based on strength training and calorie intake variation

In the two last posts I discussed the idea of gaining muscle and losing fat at the same time () (). This post outlines one approach to make that happen, based on my own experience and that of several HCE () users. This approach may well be the most natural from an evolutionary perspective.

But first let us address one important question: Why would anyone want to reach a certain body weight and keep it constant, resorting to the more difficult and slow strategy of “turning fat into muscle”, so to speak? One could simply keep on losing fat, without losing or gaining muscle, until he or she reaches a very low body fat percentage (e.g., a single-digit body fat percentage, for men). Then he or she could go up from there, slowly putting on muscle.

The reason why it is advisable to reach a certain body weight and keep it constant is that, below a certain weight, one is likely to run into nutrient deficiencies. Non-exercise energy expenditure is proportional to body weight. As you keep on losing body weight, calorie intake may become too low to allow you to have a nutrient intake that is the minimum for your body structure. Unfortunately eating highly nutritious vegetables or consuming copious amounts of vitamin and mineral supplements will not work very well, because the nutritional needs of your body include both micro- and macro-nutrients that need co-factors to be properly absorbed and/or metabolized. One example is dietary fat, which is necessary for the absorption of fat-soluble vitamins.

If you place yourself into a state of nutrient deficiency, your body will compensate by mounting a multipronged defense, resorting to psychological and physiological mechanisms. Your body will do that because it is hardwired for self-preservation; as noted below, being in a state of nutrient deficiency for too long is very dangerous for one's health. Most people cannot oppose this body reaction by willpower alone. That is where binge-eating often starts. This is one of the key reasons why looking for a common denominator of most diets leads to the conclusion that all succeed at first, and eventually fail ().

If you are one of the few who can oppose the body’s reaction, and maintain a very low calorie intake even in the face of nutrient deficiencies, chances are you will become much more vulnerable to diseases caused by pathogens. Individually you will be placing yourself in a state that is similar to that of populations that have faced famine in the past. Historically speaking, famines are associated with decreases in degenerative diseases, and increases in diseases caused by pathogens. Pandemics, like the Black Death (), have historically been preceded by periods of food scarcity.

The approach to gaining muscle and losing fat at the same time, outlined here, relies mainly on the following elements: (a) regularly conducting strength training; (b) varying calorie intake based on exercise; and (c) eating protein regularly. To that, I would add becoming more active, which does not necessarily mean exercising but does mean doing things that involve physical motion of some kind (e.g., walking, climbing stairs, moving things around), to the tune of 1 hour or more every day. These increase calorie expenditure, enabling a slightly higher calorie intake while maintaining the same weight, and thus more nutrients on a diet of unprocessed foods. In fact, even things like fidgeting count (). These activities should not cause muscle damage to the point of preventing recovery from strength training.

As far as strength training goes, the main idea, as discussed in the previous post, is to regularly hit the supercompensation window, with progressive overload, and maintain your current body weight. In fact, over time, as muscle gain progresses, you will probably want to increase your calorie intake to increase your body weight, but very slowly to keep any fat gain from happening. This way your body fat percentage will go down, even as your weight goes up slowly. The first element, regularly hitting the supercompensation window, was discussed in a previous post ().

Varying calorie intake based on exercise. Here one approach that seems to work well is to eat more in the hours after a strength training session, and less in the hours preceding the next strength training session, keeping the calorie intake at maintenance over a week. Individual customization here is very important. Many people will respond quite well to a calorie surplus window of 8 – 24 h after exercise, and a calorie deficit in the following 40 – 24 h. This assumes that strength training sessions take place every other day. The weekend break in routine is a good one, as well as other random variations (e.g., random fasts), as the body tends to adapt to anything over time ().

One example would be someone following a two-day cycle where on the first day he or she would do strength training, and eat the following to satisfaction: muscle meats, fatty seafood (e.g., salmon), cheese, eggs, fruits, and starchy tubers (e.g., sweet potato). On the second day, a rest day, the person would eat the following, to near satisfaction, limiting portions a bit to offset the calorie surplus of the previous day: organ meats (e.g., heart and liver), lean seafood (e.g., shrimp and mussels), and non-starchy nutritious vegetables (e.g., spinach and cabbage). This would lead to periodic glycogen depletion, and also to unsettling water-weight variations; these can softened a bit, if they are bothering, by adding a small amount of fruit and/or starchy foods on rest days.

Organ meats, lean seafood, and non-starchy nutritious vegetables are all low-calorie foods. So restricting calories with them is relatively easy, without the need to reduce the volume of food eaten that much. If maintenance is achieved at around 2,000 calories per day, a possible calorie intake pattern would be 3,000 calories on one day, mostly after strength training, and 1,000 calories the next. This of course would depend on a number of factors including body size and nonexercise thermogenesis. A few calories could be added or removed here and there to make up for a different calorie intake during the weekend.

Some people believe that, if you vary your calorie intake in this way, the calorie deficit period will lead to muscle loss. This is the rationale behind the multiple balanced meals a day approach; which also works, and is successfully used by many bodybuilders, such as Doug Miller () and Scooby (). However, it seems that the positive nitrogen balance stimulus caused by strength training leads to a variation in nitrogen balance that is nonlinear and also different from the stimulus to muscle gain. Being in positive or neutral nitrogen balance is not the same as gaining muscle mass, although the two should be very highly correlated. While the muscle gain window may close relatively quickly after the strength training session, the window in which nitrogen balance is positive or neutral may remain open for much longer, even in the face of a calorie deficit during part of it. This difference in nonlinear response is illustrated through the schematic graph below.

Eating protein regularly. Here what seems to be the most advisable approach is to eat protein throughout, in amounts that make you feel good. (Yes, you should rely on sense of well being as a measure as well.) There is no need for overconsumption of protein, as one does not need much to be in nitrogen balance when doing strength training. For someone weighing 200 lbs (91 kg) about 109 g/d of high-quality protein would be an overestimation () because strength training itself pushes one’s nitrogen balance into positive territory (). The amount of carbohydrate needed depends on the amount of glycogen depleted through exercise and the amount of protein consumed. The two chief sources for glycogen replenishment, in muscle and liver, are protein and carbohydrate – with the latter being much more efficient if you are not insulin resistant.

How much dietary protein can you store in muscle? About 15 g/d if you are a gifted bodybuilder (). Still, consumption of protein stimulates muscle growth through complex processes. And protein does not usually become fat if one is in calorie deficit, particularly if consumption of carbohydrates is limited ().

The above is probably much easier to understand than to implement in practice, because it requires a lot of customization. It seems natural because our Paleolithic ancestors probably consumed more calories after hunting-gathering activities (i.e., exercise), and fewer calories before those activities. Our body seems to respond quite well to alternate day calorie restriction (). Moreover, the break in routine every other day, and the delayed but certain satisfaction provided by the higher calorie intake on exercise days, can serve as powerful motivators.

The temptation to set rigid rules, or a generic formula, always exists. But each person is unique (). For some people, adopting various windows of fasting (usually in the 8 – 24 h range) seems to be a very good strategy to achieve calorie deficits while maintaining a positive or neutral nitrogen balance.

For others, fasting has the opposite effect, perhaps due to an abnormal increase in cortisol levels. This is particularly true for fasting windows of 12 – 24 h or more. If regularly fasting within this range stresses you out, as opposed to “liberating” you (), you may be in the category that does better with more frequently meals.

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The Rubbish Diet, Wk 7: Saturday catchup. Composting, radio & packaging protest

"Gee, I never guessed it would be as big as that!" were the words utttered by Rubbish Dieter Ness, as she collected her compost bin this week and tried to squeeze it into the boot of her car.

I did my best to reassure her that when placed in situ, it really would look considerably smaller.

Ness has never composted before, but since the start of her Rubbish Diet, she's been keen to give it a go and on hearing this news, Suffolk County Council were delighted to support the project by providing one of the 'dalek' style bins, similar to the ones I've been using for years. Earlier this week, we went to collect it from my local council in Bury St Edmunds and pictured with Ness, is Mike Culver, our borough's recycling officer.

Although I was able to give Ness advice on what she can compost at home and point her in the direction of more information on the Internet, I knew that could never beat introducing her to one of our local experts.  So I arranged for Paul Turner, one of our county's master composters, to visit and share his knowledge directly.  Paul is a full time fire officer, but also a keen gardener and allotment owner, and volunteers his time to the Garden Organic's master composting scheme.

Paul was able to advise on where best to site the compost bin and suggested a sunny spot, where it could rest directly on soil so that it would attract sufficient worms to help break down its contents.  Also, it's fairly close to the kitchen, which means that it will be easily accessible. By the time I arrived, Ness had already started filling the bin with the 'green' kitchen waste that would otherwise have gone into the landfill bin, and Paul was explaining the need to mix in other 'brown' compostables from around the home, such as paper and card.  Other top tips included adding nettles or comfrey, which act as accelerators. thus speeding up the composting process. He also suggested picking up spent coffee grounds from some of the coffee houses around town.

With the Zero Waste challenge next week, which marks Week 8, the final week of The Rubbish Diet, having a composter in place will help tremendously and I reckon Ness will see some great results.

And it's not just Ness who's been thinking about composting this week.  Elsewhere, our New York bin slimmer Amy is getting ready to start using her new backyard composter and Jo, aka Rubbish Geek, who is also voluntarily embarking on the challenge, is in the process of filling her new bins, whilst trying to prevent them blowing over in the wind because there's not much in them yet.

In other news this week, whilst I've been out and about visiting local businesses to see how they reduce waste (more on that next week), Jax, one of the Rubbish Dieters from the Suffolk Coastal area, was interviewed on BBC Radio Suffolk and was a real inspiration in the way she spoke about her passion for reducing her family's waste footprint.  You can catch the interview on The Mark Murphy Show, which was broadcast on Thursday, only four days after the delivery of her new baby boy.  Find it here on Listen Again, where you'll need to fast forward to 2hrs 4mins. There is also more information on her blog at Live Otherwise.

Now, if that's not enough to get on with, then check this out.  Blogger and Tweeter 8CW is calling upon shoppers to be brave and leave any excess packaging at the shops today, declaring 10 March 2012 Tweeps against Packaging Day.  So if you're feeling a bit rebellious and want to join in, today's the day to strip off any excess unwanted material at the till. Packaging only of course.  After all, you wouldn't want to get yourself arrested.

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Climate Week: 12-18 March and my Twitter interview #CWCuisine

 Climate Week on Twitter

Next week is Climate Week, Britain's biggest climate change campaign, which is raising awareness of the small changes we can make in working towards a more sustainable future.  I'm proud that Week 8, the finale week of The Rubbish Diet challenge will be running alongside it.

Reducing waste is a key step to living more sustainably, bringing benefits from energy saved through recycling as well as preventing embedded resources being wasted across the whole of the production and supply chain.  That especially applies to food and this will be something close to the hearts of those who are attempting the Zero Waste challenge for next week's Rubbish Diet finale.

It's great that one of the initiatives organised by this year's Climate Week campaign is Eat Low Carbon, encouraging consumers to reduce food waste, by shopping more carefully and using up leftovers, as well as other more sustainable options such as eating less meat & dairy and choosing local and season food.

I was invited by Climate Week to participate in a Twitter interview, ahead of their campaign, about my thoughts on food waste.  Here's a copy of the interview from this morning.  #CWCuisine is the hashtag used to help track discussions about Climate Week Cuisine.

Climate_Week: @KarenCannard How did the Rubbish Diet project begin? #CWCuisine

In 2008 I took the @stedsbc Zero Waste challenge.I was shocked how much food waste & other resources I’d junked #CWCuisine

Climate_Week: @KarenCannard I see... So what made u get interested in campaigning abt #FoodWaste? Why is it important to reduce our food waste? #CWCuisine

Firstly, reducing food waste lowers the impact of methane, a GHG released from food left rotting in landfill. #CWCuisine

Reducing food waste also reduces the embedded water & energy from farming, production, packaging & transport. #CWCuisine

For example, according to @WRAP_UK, 2,400 litres of water are needed to produce just one burger. #CWCuisine

Climate_Week: @KarenCannard Wow "2400 ltrs of water for 1 burger!" Those are some powerful stats! What easy tips do u have for reducing waste? #CWCuisine

Keep a food waste diary.Don’t buy things that regularly get thrown away & freeze unused food before use-by date #CWCuisine

Avoid plate waste by reducing portions. Let ppl help themselves & follow @toogood_towaste’s doggy bag campaign #CWCuisine

Climate_Week: @KarenCannard Those are some powerful & EASY tips. What do u think the government can do to encourage ppl to cut back on waste? #CWCuisine

Local government is doing a great job with the #lovefoodhatewaste campaign but more could be done via schools. #CWCuisine  

The @schoolfoodtrust is leading a Food Waste Heroes campaign & this should be adopted by every UK school. #CWCuisine 

Climate_Week: @KarenCannard So motivate & mobilise the public much as possible then. Does reducing your food waste have any economic benefits? #CWCuisine

Absolutely, the story about my accidental ornamental melons shows how I saved £300 alone. http://bit.ly/wd3WGe #CWCuisine 

And on average, households could save around £50 a month by reducing food waste #CWCuisine 

Climate_Week: @KarenCannard So we can all save a pretty penny then! What’s ur favourite #CWCuisine recipe from the #ClimateWeek website & why? #CWCuisine

Oooh it has to be the Turkish Roasted Veg from @itvthismorning’s Phil Vickery. Great for spicing up British veg #CWCuisine 

Climate_Week: @KarenCannard @Foodcycle has given our EatLowCarbon action some great recipes for using up leftovers.Do u know of any other such rec sites?

My favourite sites are @turquoiselemons’s monthly #foodwaste challenge, @myzerowaste and http://www.lovefoodhatewaste.com #CWCuisine

I hope you enjoyed the interview and the challenge of me trying to squeeze my usual verbosity into 140 character answers.  It was fun.

 

More information about Climate Week can be found at www.climateweek.com. There are some great recipes in the Eat Low Carbon section, including a competition to register your own.  Live updates about the week can also be found by following @Climate_Week.

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Monday Meeting: The Rubbish Diet Challenge Wk 7

Well, here we are, the penultimate week of The Rubbish Diet Challenge.

Over the last six weeks, our bin-slimming volunteers have got to grips with local recycling, looked for ways of avoiding waste whilst out shopping and have focused on habits and areas around the home where certain rubbish can now be banished for good. And this is the last week before they are ready do tackle their zero waste challenge.

This week's focus is on decluttering and getting prepared for those risky moments when in the midst of a clear-out, impatience can easily take over and stuff ends up in the rubbish bin.  But with a little forethought, a dose of patience and extra knowledge, that bin full of stuff for landfill can be easily avoided.

So, if you're able to invest just a few hours sorting out your stuff this week, and fancy a spot of decluttering - even if it is just one drawer - roll up your sleeves and read on.

Of course the motto when it comes to decluttering is "Be Prepared".  Even if it's a small clearout, you need to have an action plan of what you're going to do with your stuff.  If you don't, your patience will soon crack.  Try these mini-challenges below and for more background information, check out the online guide for Week 7, The Big Declutter.

1. Think about things that are currently decluttering your home and mentally organise them into different categories, e.g. things that you are going to give to a charity shop;  Items that can be given away via sites such as Freecycle; Items that you wish to sell; Consumables that should be recycled; Things you regularly use, but need to put back in place; Goodies that you can’t bear to part with and stuff that needs repairing.  Now start putting an action plan in place. First allocate a time in your diary for taking to the charity shop, recycling centre, or organising selling or repairs. Make it imminent.  Then, find some empty boxes or bags and start collating your unwanted clutter.

2. Don't tackle it all in one go, start with a mini-treasure hunt.  Allocate just a couple of hours and immerse yourself in a clutter hotspot, guiding your actions by the categories that you've allocated.

3. Think about repair or reuse first. If something is broken or in tatty condition, think about how it can be repaired or reused before even pondering replacing it. Even if you don't want the responsibility yourself, pass it on via groups such as Freecycle instead of recycling it.  Hopefully the Self-Repair Manifesto at ifixit.com will provide extra inspiration. I love their manifesto poster, which applies to all sorts of material goods and the site offers great advice for dealing with electronics in particular.

4. Decluttering lots of paper? Of course, old magazines can be distributed to other people before they end up in the recycling bin, e.g. friends, schools, community & craft groups.  If you find yourself needing to recycle a lot of paper, please spare a thought for you and your bin crew and spread it out across a number of collections, as a recycling bin that's full of paper is very heavy.

5.Think about ways of reducing future clutter. There are all sorts of ways of reducing that clutter, from avoiding impulse purchases, to focusing on how to keep unwanted things out of your home.  Thanks to faster broadband and digital technology, downloads and streaming facilities are replacing physical collections that are traditionally associated with multi-media, so books, music and movies are typical things that can be streamlined in the future.  Also, do you find you and your friends or family are constantly swapping gifts that you don't want?  There are many ways of addressing gifting that can help reduce the amount of future clutter, e.g. asking for membership, cinema tickets, or experiences instead.  Reducing the amount of stuff that comes into our homes will not just help you in your mission to declutter, but it will help minimise the world's material resources and the waste associated with production.  If you've got a spare 20 minutes, take a peek at the popular video The Story of Stuff, by Annie Leonard.

So how have the Rubbish Diet 8 been getting on recently?  The great news is they've been keeping that rubbish weight down, but the big announcement this week is that Jax from Suffolk has got a different type of weigh-in on her mind today, with the arrival of her new baby boy only this morning.  That's far more exciting than thinking about rubbish and I'd like to take the opportunity to wish her and her family huge congratulations on their new arrival. 

As for everyone else, their regular weigh-ins are starting to come in and their WK 7 results will be updated as they are received, while they get prepared for next week's Zero Waste challenge.  If you'd like to join in the challenge, take a look at the online guide to find out what you'll be letting yourself in for.

1.  Terry-Anna.
Household: 2 adults, in Ipswich Borough, Suffolk. 
WK1 Weigh-in: 1.5 large bags, filling one third of a wheelie bin (fortnightly):  WK 7: less than half a small bag.

2.  Ness.  @NessyThompson
Household: 2 adults & 5 children, a rural village in Mid Suffolk
WK1 Weigh-in:  2 full wheelie bins (fortnightly).  WK 7: 1 wheelie bin

3.  Donna.  @Donna_De
Household: 2 adults, in Tower Hamlets in London. www.beatinglimitations.com/blog
WK1 Weigh-in: 1 30L rubbish sack. (weekly).  WK 7:  1 30L rubbish sack

4. Amy. @AmyMarpman
Household: 2 adults in New York City.   www.beyondthebluebin.com
WK1 Weigh-in: 2 bin bags - estimated 9kg / 20lbs. (Weekly) WK 7: 2.3kg/5lbs

5: Kate. @BusinessPlumber
Household: 2 adults, in a rural village in Mid Suffolk : www.businessplumber.co.uk
WK1 Weigh-in: 1 unusually full wheelie bin - incl Christmas waste. (fortnightly): WK 7: 1 & 3/4 small kitchen bags.

6: Jax. @LiveOtherwise
Household: 2 adults, 3 children & a baby, in Suffolk Coast. http://liveotherwise.co.uk/makingitup/
WK1 Weigh-in: 7 small bin bags - filling one third or half of a wheelie bin (fortnightly). WK7: Still only a third full after 3 three weeks.

7.Melanie
Household: 2 adults, 2 children, Aylesbury Vale, Buckinghamshire
WK 1 Weigh-in:  3 large bin bags, almost filling a whole wheelie bin. (weekly).  WK 7

8.Tim @Dotterel
Household: 2 adults, 3 children, Lincolnshire.  www.bringingupcharlie.co.uk
WK 1 Weigh-in: 1 full wheelie bin (fortnightly). WK7:. 7 small bags. Wheelie bin estimated 1/3 full.

Don't forget, just because the Rubbish Diet challenge is already in WK 7, it doesn't mean that you can't join in.  Just visit the online guide to catch up with everything you need to do.  There's also lots happening on Twitter too, so to join in the conversation just use the hashtag #therubbishdiet, or tweet @karencannard.

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Gaining muscle and losing fat at the same time: Various issues and two key requirements

In my previous post (), I mentioned that the idea of gaining muscle and losing fat at the same time seems impossible to most people because of three widely held misconceptions: (a) to gain muscle you need a calorie surplus; (b) to lose fat you need a calorie deficit; and (c) you cannot achieve a calorie surplus and deficit at the same time.

The scenario used to illustrate what I see as a non-traumatic move from obese or seriously overweight to lean is one in which weight loss and fat loss go hand in hand until a relatively lean level is reached, beyond which weight is maintained constant (as illustrated in the schematic graph below). If you are departing from an obese or seriously overweight level, it may be advisable to lose weight until you reach a body fat level of around 21-24 percent for women or 14-17 percent for men. Once you reach that level, it may be best to stop losing weight, and instead slowly gain muscle and lose fat, in equal amounts. I will discuss the rationale for this in more detail in my next post; this post will focus on addressing the misconceptions above.

Before I address the misconceptions, let me first clarify that, when I say “gaining muscle” I do not mean only increasing the amount of protein stored in muscle tissue. Muscle tissue is mostly water, by far. An important component of muscle tissue is muscle glycogen, which increases dramatically with strength training, and also tends to increase the amount of water stored in muscle. So, when you gain muscle, you gain a significant amount of water.

Now let us take a look at the misconceptions. The first misconception, that to gain muscle you need a calorie surplus, was dispelled in a previous post featuring a study by Ballor and colleagues (). In that study, obese subjects combined strength training with a mild calorie deficit, and gained muscle. They also lost fat, but ended up a bit heavier than at the beginning of the intervention. Another study along the same lines was linked by Clint (thanks) in the comments section under the last post ().

The second misconception, that to lose fat you need a calorie deficit; is related to the third, that you cannot achieve a calorie surplus and deficit at the same time. In part these misconceptions are about semantics, as most people understand “calorie deficit” to mean “constant calorie deficit”. One can easily vary calorie intake every other day, generating various calorie deficits and surpluses over a week, but with no overall calorie deficit or surplus for the entire week. This is why I say that one can achieve a calorie surplus and deficit “at the same time”. But let us make a point very clear, most of the evidence that I have seen so far suggests that you do not need a calorie deficit to lose fat, but you do need a calorie deficit to lose structural weight (i.e., non-water weight). With a few exceptions, not many people will want to lose structural weight by shedding anything other than body fat. One exception would be professional athletes who are already very lean and yet are very big for the weight class in which they compete, being unable to "make weight" through dehydration.

Perhaps the most surprising to some people is that, based on my own experience and that of several HCE () users, you don’t even need to vary your calorie intake that much to gain muscle and lose fat at the same time. You can achieve that by eating enough to maintain your body weight. In fact, you can even slowly increase your calorie intake over time, as muscle growth progresses beyond the body fat lost. And here I mean increasing your calorie intake very slowly, proportionally to the amount of muscle you gain; which also means that the incremental increase in calorie intake will vary from person to person. If you are already relatively lean, at around 21-24 percent of body fat for women and 14-17 percent for men, gaining muscle and losing fat in equal amounts will lead to a visible change in body composition over time () ().

Two key requirements seem to be common denominators for most people. You must eat protein regularly; not because muscle tissue is mostly protein, but because protein seems to act as a hormone, signaling to muscle tissue that it should repair itself. (Many hormones are proteins, actually peptides, and also bind to receptor proteins.) And you also must conduct strength training to the point that you are regularly hitting the supercompensation window (). This takes a lot of individual customization (). You can achieve that with body weight exercises, although free weights and machines seem to be generally more effective. Keep in mind that individual customization will allow you to reach your "sweet spots", but that still results will vary across individuals, in some cases dramatically.

If you regularly hit the supercompensation window, you will be progressively spending slightly more energy in each exercise session, chiefly in the form of muscle glycogen, as you progress with your strength training program. You will also be creating a hormonal mix that will increase the body’s reliance on fat as a source of energy during recovery. As a compensatory adaptation (), your body will gradually increase the size of its glycogen stores, raising insulin sensitivity and making it progressively more difficult for glucose to become body fat.

Since you will be progressively spending slightly more energy over time due to regularly hitting the supercompensation window, that is another reason why you will need to increase your calorie intake. Again, very slowly, proportionally to your muscle gain. If you do not do that, you will provide a strong stimulus for autophagy () to occur, which I think is healthy and would even recommend from time to time. In fact, one of the most powerful stimuli to autophagy is doing strength training and fasting afterwards. If you do that only occasionally (e.g., once every few months), you will probably not experience muscle loss or gain, but you may experience health improvements as a result of autophagy.

The human body is very adaptable, so there are many variations of the general strategy above. In my next post, I will talk a bit more about a variation that seems to work well for many people. It involves a combination of strength training and calorie intake variation that may well be the most natural from an evolutionary perspective.

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The Rubbish Diet. - Saturday catchup - pondering communications

I've spent much of this week thinking about recycling communications. In theory it should be a simple process, but in reality it can be filled with great complexities as well as unintentional ambiguity.

Take our latest council leaflet for instance.  I was delighted to discover a copy in my youngest son's book bag, which had been distributed through his primary school.  Not only was this a great way of reaching local families, but it's the first time I've seen a visual representation of what can go in our kerbside recycling bin.

Personally, I think this is a much better method of communication, because there is less onus on the resident to interpret and second-guess what would otherwise be a sheet full of lengthy descriptions and instructions.

However, even when photos are used as illustrations, there is risk of ambiguity, often brought about by what's missing.  For example, in our borough, like much of the UK, we can recycle detergent bottles and shampoo bottles, but the photo used in the leaflet only shows drinks bottles and a clear washing up liquid bottle. I can now imagine the conversations over the bins, with residents pondering if they can recycling their bottles of Domestos or Head & Shoulders, because they don't match the bottles in the picture.

Plastics is probably the hardest area of recycling about which to communicate to households. Only last week, someone else I know reported back on a very confusing email conversation she'd had with her council over the types of plastics she could recycle. She wanted to know which polymer numbers, she could add, but like most local authorities, the council spoke of the categories of containers they could accept.

And I empathise with both sides. For example, many councils are still restricted in their recycling by the type of packaging.  They may be able to collect plastic drinks bottles (made from polymer type 1 - PET)  but it doesn't mean they can also collect fruit punnets or meat trays made from the same material (due to limitations on sorting technologies that are programmed to only capture materials in a bottle shape).  Consequently for such a council to tell a resident that they can accept Type 1 plastics would be wrong.

And if a council can't take yoghurt pots, there'll be no room for argument, no matter whether such a restriction is due to the polymer used or the shape of the packaging, 

However many residents do hanker after more information and I think there is scope for councils to use polymer numbers in communications to reduce householder ambiguity where it helps, even if this is restricted to their website, where there is greater opportunity to outline more detailed information about their local recycling policy.  After all, the packaging industry marks its goods with a polymer number, and if that information can be used in the right way, it would help many residents better understand the recycling opportunities as well as the restrictions that are in place.

At the moment, the only other information that a householder has to rely on is the On-Pack Recycling Label, which despite being a great call-to-action, doesn't respond to the amibiguity issue at all.  Shoppers still have to rely on local authority communications to know what can actually be recycled in their bins and further afield at their Household Waste Recycling Centre.

It really does illiustrate that even at a local level, residents have different information requirements and the whole nature of recycling communications needs to be tackled in the same way as any other marketing campaign, through market segmentation and targeted messages to reach different levels of interest, commitment and understanding.

And on that note, wouldn't it be great if each local council could release its own online guide, to advise residents on how best to aim for Zero Waste or get as close as possible with the facilities available.  But that takes communication to a whole different level, moving from information to motivation.

And developing motivation techniques is a whole different area indeed.

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