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The Shangri-La Diet => Tips and Innovations => Topic started by: BenekeMethod on June 17, 2006, 12:31:43 PM

Title: Beneke Method
Post by: BenekeMethod on June 17, 2006, 12:31:43 PM
Update on the "Beneke Method"
I am Timothy Beneke; Seth writes about my weight loss and method, on pages 110-112 of his book. Seth requested that I provide an update on what he generously calls the "Beneke Method".

A few points:

-- To anyone struggling to lose weight using Seth's ideas -- take heart! You can do it, with moderate, non-heroic effort. I started using Seth's ideas in November of 1999 and am currently 97 pounds lighter than I was when I began -- going from 280 to 183. I have lost 30 pounds (from 280 to 250) and kept it off for nearly 6 years; lost 70 pounds (from 280 to 210) and kept it off for more than 2 years; and have lost 90 pounds and kept it off for almost a year. I don't think of myself as particularly strong willed. I had 4 yo-yos between 1982 and 1999, in which I lost and regained substantial amounts of weight, using the wrong methods, that involved enduring hunger. It's all about method. I have used eating weak tasting/low GI foods; the sugar water; the olive oil; and the Beneke Bypassing Taste Mush Method to lose weight. I currently consume about 200 calories of olive oil per day, and varying amounts of mush, from 500 to maybe 2000 a day consumed taste free. I only do the 2000 when I go to complete taste fasting.

-- Making use of Seth's ideas does require you to be in touch with your hunger and eat when you are hungry and not eat when you are not hungry. Fortunately, this is not that hard to do. But if you eat when you're not hungry, it won't work as well.

-- The Beneke Method is really the same as the olive oil method, with a bit of a twist: in both cases you get taste-free calories. With the olive oil, the oil itself has very little taste. With the Beneke Method, the food is cooked to just the right consistency so that it can be placed in your mouth, avoiding your tongue, and floated down your throat with a gulp of water, taste free. It's the consistency, not the taste itself that enables you to get taste-free calories. The good thing about it is that it enables you to get from zero to 100% of your calories with as high-quality nutrition as you wish, taste free. When I found myself stuck at 210 pounds getting about 25% of my calories taste free (in the form of olive oil and mush), I got impatient and started going whole days doing 100% of my calories taste free. It's not as strange as it seems. In fact it felt liberating to just step away from the whole process of eating and tasting. Going to what I variously call taste celibacy, taste fasting, and taste liberation, I lost the remaining weight rapidly and easily.

In addition to assuming that taste-free calories lower hunger, which in my experience is dramatically obvious, the Beneke Method assumes that nutritious calories assuage hunger better than less nutritious ones. So aside from having enough powder in the mush to make it the right consistency, the only consideration is getting great nutrition.

I'm writing a long article about all of this so will stop here. Good luck!
Timothy Beneke

[MOD EDIT: This is now stickified. Beneke Balls have been forgotten--and this is a valid method for those of us who have stubborn fat. Read and enjoy.]
Title: Looking forward to your article - nm
Post by: Nile on June 17, 2006, 12:40:25 PM
nm
Title: Re: Beneke Method
Post by: mulville on June 22, 2006, 10:08:34 PM
Could you explain what "mush" is made up of and how thinned down is it?  Thankyou, Mulville
Title: Re: Beneke Method
Post by: Jamin on June 22, 2006, 10:50:48 PM
Could you explain what "mush" is made up of and how thinned down is it?  Thankyou, Mulville
The mush is described in the book on page 111.  If you haven't gotten the book yet, you really should.  I just got my book after trying the SLD for a week just based on what I was reading on-line. The book is well worth the money and read.
Title: Re: Beneke Method
Post by: Stephen M (Ethesis) on June 23, 2006, 01:51:48 PM
Could you explain what "mush" is made up of and how thinned down is it?  Thankyou, Mulville
The mush is described in the book on page 111.  If you haven't gotten the book yet, you really should.  I just got my book after trying the SLD for a week just based on what I was reading on-line. The book is well worth the money and read.

No kidding, the book is between eleven and twelve dollars at amazon.com, I find I save more than that in food not eaten every week.

Title: Re: Beneke Method
Post by: SFC on June 23, 2006, 02:44:14 PM
I used to spend $50-$60 per week at the Grocery stores for all the meals I ate at my office . . . I now spend $15 ONCE A MONTH on ELOO and Fructose.  HUGE savings.
Title: Re: Beneke Method
Post by: mulville on June 23, 2006, 03:55:13 PM
I did buy the book-but a friend borrowed it so I couldn't look up the mush info, now I remember it is actually in the form of pellets, which didn't interest me at the time, but now, hey, why not try mush pellets? Mulville
Title: Re: Beneke Method
Post by: Ann H on June 26, 2006, 02:53:40 AM
Thanks, Tim! It's great to see you online again after your posts at Freakonomics.

BTW, the final "straw" that sent me leaping and dancing through my house and shouting out various joyful bursts was seeing your before and after pictures at Freakonomics. After all my investigation of Seth's methods, that final seeing cemented my believing. (And you look like such a nice guy, BTW! :) )

Anyway, since, I started up a blog and lost 20 pounds and all my fat fear. I'm sure hundreds of others have been similarly inspired so far. So thanks to you, as well as Seth!

Cheers,
Ann H
http://shangrilawatcher.blogspot.com/
Title: Re: Beneke Method
Post by: porkypine on June 26, 2006, 08:57:24 AM
I purchased and read the book, but the page you refer to is somewhat vague about how the capsules are made. It just gives an ingredient list and describes how the capsules were made with a very tiny spoon. I definitely want to know more about the ingredients (like a recipe? how much of each item?), the type of spoon used (I have never seen one small enough to form swallow-able capsules) and if they were baked or what, for how long.

This is something I would like to do, but I need more information.
Title: Re: Beneke Method
Post by: BenekeMethod on June 26, 2006, 10:38:07 AM
The mush has to be not crusty and not soft; just in between. Take a smallish spoon, put it in your mouth trying to avoid the tongue; and quickly take a big gulp of water and float it down your throat. It's real easy to do. If the mush is too soft you may get some taste; if the mush is too hard, you may get some indigestion. It's easy to figure out the required consistency. Also, if you get some residue of taste just wash out your mouth and spit into a sink. Think of yourself as the taste police!

I'm in transit but will check emails daily, so I'm happy to explain more.

Good luck. The mush method enables you to get as many calories as you want
taste free and with great nutrition. I find that as long as I'm generally enjoying the rest of my life, I can go as tasteless as I want. I currently am 98 pounds lighter than when I started applying seth's theory. I regard his theory as a god send.

Cheers,
Tim
Title: Re: Beneke Method
Post by: Dana on June 26, 2006, 11:00:47 AM
This may sound gross to some people, but isn't their rabbit food in the form of pellets that you could swallow? I think I saw some made from oats. Hey, it may be called rabbit food, but if it's just oatmeal then that's not so gross is it? :shock:
Title: Re: Beneke Method
Post by: raina on July 06, 2006, 03:12:08 PM
I gave this a try today.  I'm trying to get a better feel for the consistancy you're going for.  I started out with something about the consistancy of sticky biscuit dough.  It was in a big soft clump.  I made it into little balls with my fingers and swallowed it without chewing or anything.  This was definitely giving me indigestion, so I added some water to get to the consistancy of thick oatmeal.  It was still clumping together, but was very soft and sticky.  This was better stomach wise, but now I was having the problem that it was sticking to the spoon so much I couldn't get it to come loose in my mouth in a clump and was getting a lot of flavor, so I gave up for now.  I got down about 100 calories worth total, but it took a while and I drank a LOT of water.  My guess is that these were both too thick, but I'm not sure.  Could you tell me, does either of these sound like the right consistancy?  Is yours so sticky?

I made it from brown rice flour, soy flour, oat bran, and flax seed and cooked it for about 3-4 minutes on the stove.

Let me tell you, I'm definitely not hungry after that, if only because I drank so much water. :)
Title: Re: Beneke Method
Post by: frenata on July 06, 2006, 03:34:32 PM
I gave this a try today.  I'm trying to get a better feel for the consistancy you're going for.  I started out with something about the consistancy of sticky biscuit dough.  It was in a big soft clump.  I made it into little balls with my fingers and swallowed it without chewing or anything.  This was definitely giving me indigestion, so I added some water to get to the consistancy of thick oatmeal.  It was still clumping together, but was very soft and sticky.  This was better stomach wise, but now I was having the problem that it was sticking to the spoon so much I couldn't get it to come loose in my mouth in a clump and was getting a lot of flavor, so I gave up for now.  I got down about 100 calories worth total, but it took a while and I drank a LOT of water.  My guess is that these were both too thick, but I'm not sure.  Could you tell me, does either of these sound like the right consistancy?  Is yours so sticky?

If it's sticky, why not roll a ball of it in one of the flours you're using?
Title: Re: Beneke Method
Post by: Ann H on July 08, 2006, 07:48:41 AM
You can also employ an old baker's trick: pinch off balls of the stuff with oily hands and smear a bit of oil all over the surface. Should slide down better, and add calories.

Let us know, brave experimenter!!

Ann
Title: Re: Beneke Method
Post by: raina on July 08, 2006, 03:38:47 PM
Gave it a try again today.  This time I added more water and cooked it longer to a consistancy that was somewhat between the two I mentioned before, but this time it was less sticky and more gelatinous.  I was able to put pieces on an oiled spoon and float it right down.  It still sounds a bit weird to me, and my husband thinks I'm nuts, but it sure does pack an appetite punch so I think I'll keep doing it sometimes.
Title: Re: Beneke Method
Post by: Dianne on July 08, 2006, 07:59:01 PM
I'm new to this whole idea, but I'm having a thought.  Would it be possible to make something with more of a milkshake type consistency and suck it thru a straw pretty far back in your throat so you can't taste it?  I'm gonna try it and let you all know how it goes...
Title: Re: Beneke Method
Post by: BenekeMethod on July 09, 2006, 09:54:22 PM
Hi Dianne,
I'd be curious to see how the straw works; be careful not to choke on it. I would think you could be vulnerable to choking getting liquids back in your throat. I find the mush so easy to do that I've never thought of  liquid through a straw. Maybe a curved straw that goes far back would work.
Tim

Title: Re: Beneke Method
Post by: Dianne on July 10, 2006, 07:15:28 AM
Hi Tim, thanks for your reply. 
I did try the straw this morning.  I made a simple mix of cottage cheese, milk (all fat free of course) and some ground flax seed, blended till smooth.  It was only partly successful, as I couldn't get the straw far back enough on my tongue to allow for suction without overspill on the back of my tongue.  So I did the best I could and followed each try with gulps of water.  I think I'm going to have to try your mush method.  It sounds complicated, but I'm sure it's probably MUCH simpler than it sounds once you try it just one time.  I'll report back!
Thanks again!
Dianne
Title: Re: Beneke Method
Post by: spired on July 10, 2006, 07:46:12 AM
If you're looking for pellet food, there's always pet food made for monkeys.  There's a guy that tried eating it for a week...he's not dead, but certainly wasn't happy eating only that for the week.  http://www.angryman.ca/monkey.html
Title: Re: Beneke Method
Post by: porkypine on July 10, 2006, 11:07:00 AM
Well, I am really intrigued, but am going to put off my experimentation for about a week. I am going to my brother's wedding this weekend and it is one of those situations where it would attract way too much attention if I just ate nothing at all (especially at the prices the parents are paying.)

I did, however, purchase the flours today. They were available at my local health food store. I will purchase the veggies when I return and begin.

However, I am having trouble getting my mind around the floating mush concept, and I don't like the idea of sticking anything down the back of my throat. I have decided instead to put my mush inside large empty vegetarian capsules, which I know I can handle no problem. I plan on making the mush and filling up the individual capsules with a pastry-bag type contraption (i.e. the end cut off a mush-filled baggie), then storing them in the fridge until needed. I ordered my capsules from here:

http://www.cap-m-quik.com

since my health food store did not carry them for some reason.

I am concerned about consistency, but I imagine sealing the mush up in a capsule shouldn't matter too much as long as it stays soft. I will update this thread after I return from the wedding and begin this project in earnest.
Title: Re: Beneke Method
Post by: Seth Roberts on July 10, 2006, 11:22:15 AM
The mixture is a little thicker than mush. You can make it into little capsules by itself. Then you just swallow them with water, if I remember correctly.
Title: Re: Beneke Method
Post by: BenekeMethod on July 10, 2006, 12:25:36 PM
Hi All,
Whatever works is fine. But I want to emphasize how, with a little practice, it is easy to learn to create the right consistency and happily float a lot of food down your mouth and digest it easily. The capsules are an extra step that you shouldn't need.

But that is something everyone must discover for themselves.

Tim
Title: Re: Beneke Method
Post by: jzkc on July 11, 2006, 05:29:02 PM
Maybe I've missed it somewhere, Tim (it's been a couple months since I read the book), but how do you know how many calories you're getting by eating the mush?
Title: Re: Beneke Method
Post by: SFC on July 11, 2006, 07:41:25 PM
Just for experimentation's sake, I started trying Tim's method.  I mixed the batch up on Sunday and had some yesterday and today (Monday and Tuesday).  Early results very interesting.  Normally, would need ~ 500 - 600 cals of oil, SW, or protein powder shake (imbibed so as to be essentially flavorless) to get me to dinner time (with no other food). Yesterday and today, needed only 300 cals of mush (taken per Tim's approach) to get me to 7:00pm, at which point I've had a dinner.  This includes a 4 mile run both days.  Will keep you posted over the next week or so.

Also, re: your question jzkc, here's how I've tracked.  I created a mush with boiled, then liquified vegetables, protein powder, garbonzo bean powder, etc and when I made the mixture, I kept track of total calories in the whole batch (~800 cals). I then divided into 4 equal parts (200 cals per portion) and put into small plastic containers. Can easily and pretty accurately approximate based on how much of each container I've eaten.  So there you have it. . .
Title: Re: Beneke Method
Post by: Seth Roberts on July 11, 2006, 08:46:09 PM
A different version of the Beneke method, you might say, is to make a highly nutritious mixture and then add random spices. (See my latest blog post, "Spices: A New Kind of Vitamin?" for why you might prefer randomly flavored to tasteless.) I've been doing that. You eat it normally. It's like a protein shake or meal replacement, but much cheaper and because of the heavy dose of spices possibly much healithier. I'm not trying to lose weight but a mixture with a few hundred calories is very filling, I've noticed.
Title: Re: Beneke Method
Post by: BenekeMethod on July 11, 2006, 08:54:31 PM
Hi JZKC,
I actually mostly don't know with precision how many calories I'm getting with the mush. I did calculations when I started a couple of years back. Now I estimate the percentage of calories that are taste free. It's obviously easy on those occasional days when I go 100% tasteless; or when I just taste a little. I always go at least a fourth tasteless. So these are rough estimates. When I go a third or a half tasteless I am just estimating.

If I find myself gaining, I up the tasteless calories. I'm still experimenting; I'm curious to see how far the mush can take me. If I go a couple of months at 80% or so tasteless, how thin will I get? I've been from 177-189 since last August and am around 183 or so now, which is a 97 pound loss total. I'm also curious to see if, as I do more taste free calories, over time, I will need fewer taste free to stay relatively thin. I have the impression that losing weight through hunger, which I did a lot when I was younger, is the opposite of losing weight through getting tasteless calories. Losing weight through enduring hunger always backfired on me and I ended up gaining a lot more. Losing weight weight through going tasteless seems to reduce my general hunger levels over the long term.

Time will tell.
Tim
Title: Re: Beneke Method
Post by: porkypine on July 12, 2006, 05:14:41 AM
Well, I made my mush last night. I will store it in the freezer until after the wedding. I wanted to check and see if this was about what it's supposed to look like. I used the flours, etc. in the proportions mentioned, and added spinach, bell pepper and strawberries (that's all I had on hand.) I tried to float one down my throat last night but could still taste something - this is why I am going to fill the capsules. I wish I could start right away, but I am curious to hear more from the others posting on this thread. Thanks!

Flours used - all from my local health food store. They had everything except potato flour. Almond meal is apparently very expensive, so I bought some bulk almonds and ground them up myself in my Cuisinart. That's what's int he front of the photo.
(http://static.flickr.com/69/187974480_06d9705dbb.jpg?v=0)

For some reason, I had tons of spinach in the freezer. I assume frozen veggies are fine.
(http://static.flickr.com/46/187974496_0ef3c33f31.jpg?v=0)

This is how it looked going into the oven.
(http://static.flickr.com/61/187974375_5926fc8e9b.jpg?v=0)

This is how it looks going into the freezer. It's not soft, but it's not rock solid either.
(http://static.flickr.com/61/187974528_46a8368c07.jpg?v=0)
Title: Re: Beneke Method
Post by: Seth Roberts on July 12, 2006, 05:25:17 AM
great pictures! and because a few of us have had trouble posting pictures, can you say how you did it?
Title: Re: Beneke Method
Post by: porkypine on July 12, 2006, 06:53:22 AM
Sure! I store all my photos on Flickr.com, they have a free account if you just want to store a few pics. It is easy to upload them from your computer following their instructions. The following assumes your photos are already uploaded somewhere.

In one window, open up Flickr (or wherever you store photos online) and go to the photo you want. Right click the photo, select "Properties" (at the bottom of the list.) See the Address: URL for the photo in the box that appears. Highlight the URL. Edit->Copy or Ctrl+C to copy the URL address.

In another window where you are making a post to the message boards, see the tiny button with the little picture frame (above the emoticons, 2nd from the left.) Click the button. In the message box will appear 2 html tags that look like this: [ img ] [ /img ]. Paste (Edit->Paste or Ctrl-V) the previously-copied URL between these two bracketed tags.

Click Preview to make sure it works.

Hope that helps!
Title: Re: Beneke Method
Post by: Seth Roberts on July 12, 2006, 07:55:58 AM
thanks, that's useful
Title: Re: Beneke Method
Post by: BenekeMethod on July 12, 2006, 07:58:40 AM
Hi Porkypine,
Yes, great pictures! (And great name!) The test will be whether it goes down hard and is rough on your digestion, in which case you should add just a touch of water and stir it in; or if a lot of taste comes off the mush when you float it down your throat, in which case you should heat it some and let some water evaporate. When you freeze it and defrost it, it tends to become more crumbly.

I use a microwave to heat mine up and can intuitively estimate pretty well how long it takes to get the right consistency.

Happy wedding.
Tim
Title: Re: Beneke Method
Post by: porkypine on July 12, 2006, 12:20:11 PM
I should add for clarification that I used 1 Tablespoon per part in the recipe mentioned by Tim. His recipe stated 6 parts rice flour, 3 parts garbanzo bean flour, etc. So I made mine with 6 Tbps. rice flour, 3 Tbsp. garbanzo bean flour, etc. All total, it was about 15 Tbsp. of flours, so I added 15 Tbsp. of veggie/fruit mixute to make it even. Using a direct Tbsp. equivalent makes quite a bit of mush. It might be good to start with a Tbsp. if you are just trying this for the first time.
Title: Re: Beneke Method
Post by: falconcy on July 12, 2006, 12:34:20 PM
Might give this a try and see what I can do with it once the book arrives. Most of the stuff should be available here. Garbanzo Flour is also known as Gram Flour, and can be purchased from Indian Ethnic Grocers.
Title: Re: Beneke Method
Post by: drouhard on July 13, 2006, 05:18:51 PM
you can get all of the flour ingredients from "Red Mill" ( the same company as pictured in porkypine's post) at there website.


http://www.bobsredmill.com/index.php

Title: Re: Beneke Method
Post by: drouhard on July 13, 2006, 05:23:15 PM
Tim
When you use your method.  Is the mush cooked enough that it falls off the spoon at the back of the mouth, then you wash it down.

Or does it stick to the spoon, and then you wash it off the spoon and down the throat with the spoon still in your mouth?
Thanks
Tom
Title: Re: Beneke Method
Post by: BenekeMethod on July 13, 2006, 06:13:41 PM
Hi Tom,
Standing over my kitchen sink, I hold the spoon with my right hand, a glass of water with my left, and lift the spoon with a clump of mush to my mouth, and "grab" the mush off the spoon with my lips and try to avoid getting it on my tongue; then I quickly take a big gulp of water and float the clump of mush down my throat. If there is a residue of taste in my mouth, I immediately wash out my mouth and spit into the sink, sometimes a couple of times or more. I think of myself as the taste police trying to eliminate any taste from my mouth. Often there is zero taste, but sometimes there is a vague residue.

With a little practice, it's not hard to heat the mush just enough to get the right texture, and to float it down with little taste. I make a lot of mush at one time, enough to last me three or four days if I were going totally tasteless, and keep it in the fridge.

I plan to post a before and after picture when I get around to it.

Good luck!
Tim
Title: Re: Beneke Method
Post by: drouhard on July 13, 2006, 11:41:58 PM
Thanks Tim
I had the mush for the first time today.  The first time I tasted it out of curiosity, then practiced your method.  To me it had very little taste even without washing it down.  When practicing I was trying to dump a clump at the back of my tongue, then wash it down.  Even tried rolling it into little balls, then dumping it off the spoon at the back of my throat, but that took a long time to consume very much.

As far as the rinse and spit thing - It would seem that if you get a taste, that rinsing your mouth out would be a good idea, but it also seems that at that point you may as well swallow the rinse/water as spit it out since its already been swishing around the mouth and you've already sensed what taste there is.

 What think?

Tom
Title: Re: Beneke Method
Post by: BenekeMethod on July 14, 2006, 08:03:01 AM
Hi Tom,
Probably either way is fine. I add water and rinse, just to try to be thorough so that after I stop, there will be little after taste. You don't want there to be enough taste so that you start noticing and liking it; that would be a bad sign. I never have had enough to really notice or like it.

Also there can be an issue of how much water you consume, at least for me. Sometimes when I'm going 100% tasteless, I must drink a lot of water to do the mush, and I'd rather have less than more. Especially if I'm going out. I'm 56 and find that I have to go more than I used to...
Tim
Title: Re: Beneke Method
Post by: SFC on July 14, 2006, 08:23:47 AM
Have been trying Tim's mush approach for four fill days now, today being my 5th.  Excellent early results.  Previously had been doing 500 - 600 cals of flavorless calories before (SW, ELOO, or Protein drink, drinken so as to be flavorless), followed by upwards of 1,300 - 1,500 regular calories.  Since I consume all my flavorless calories as the first calories of my day, the 500 to 600 (sometimes 700) would be required to get me to dinner time. (This includes an afternoon 4 mile run, by the way.)  This week, I've been doing about 200 calories (mistake in my earlier post that said 300) per day of the "mush" followed by 100 to 200 calories of the SW or ELOO.  First observation is that with the very nutritional mush, eaten so as to be completely flavorless, I'm needing fewer calories (200 to 300 fewer) to get me through to dinner time.  Second observation is that I'm filling up much more quickly at dinner, and overall consuming at least 300 to 500 fewer overall calories per day without feeling any less satisfied.  Third observation is that before this week, I had been essentially plateaued for a couple of months (although would have been fine had the needle never moved again since I'm pretty close to the bottom of where I'm going to be).  This week I'm down 1 - 1.5 lbs since Sunday.  That's a very encouraging result.

From an implementation standpoint, I started the week bringing a little container of mush (200 cals worth) to work with me and would dip a little mush out with a spoon and then, with my fingers, form into small mush balls that I could drop into the back of my mouth, swallowing and  chasing with water.  This was very messy and time consuming and was taking too long to do.  So, last night, I pre-made the balls all at once (with greased fingers), rolled them in powdered milk to keep them from sticking together and separated the layers in the container with waxpaper.  This morning I was able to open the container and pop down 10 in about one minute -- no mess and no time at all.  Almost as quick as the ELOO or SW (not counting the production time).  I think next week I will make the entire week's batch 'o balls all at once -- much more efficient that way.
Title: Re: Beneke Method
Post by: Ann H on July 14, 2006, 08:31:21 AM
Freaking brilliant, as always, SFC!

I, too, am turning to the mush, as my overworked-and-overfed-for-energy self is starting to gain a bit of weight again. I also can't take time to cook well for the next few days, so I think mush days folowed by fresh fruit & tofu nights might be a good solution: way better than the only other alternative, which is pizza or other standard convenience foods.

And I could pop down your balls while sitting at the computer, SFC! (Sounds a bit funny, dunnit. :) )

Will update as well!      Cheers!  Ann H
Title: Re: Beneke Method
Post by: SFC on July 14, 2006, 08:47:49 AM
Ann,

I had two funny thoughts as I was writing my last post -- one was the Alec Baldwin "Pete's Schweaty Balls / NPR talk show" skit from Saturday Night Live, and the other was the "I Love Lucy" candy factory episode.

Lot's of luck!
Title: Re: Beneke Method
Post by: BenekeMethod on July 15, 2006, 12:16:30 PM
Hi Everybody,
I'm posting a couple of before and after pictures. The before is from March 1999, when I weighed roughly 280; the after (taken by Seth) from September 2005 when I weighed about 180. I'm now three or four pounds heavier than the 2005 picture and will post recent pictures as soon as my friend downloads them to her computer.

I hope the pictures give hope and encouragement to all. All the weight lost relied on Seth's theory and method, or my method, which is an extension of his theory. It's not that hard to do!

Before -- March 1999
(http://static.flickr.com/47/190201206_4cb0bb3028_m.jpg)

After -- September 2005
(http://static.flickr.com/46/190201204_73f53470b5_m.jpg)
Title: Re: Beneke Method
Post by: frenata on July 15, 2006, 12:19:07 PM
Holy cow! You look great, Beneke! I'm assuming you're at your goal weight now?
Title: Re: Beneke Method
Post by: mulville on July 15, 2006, 12:46:10 PM
Wow, I'm planning to jump on the "mush wagon" as soon as I get the stuff together.
Title: Re: Beneke Method
Post by: Ann H on July 15, 2006, 09:06:31 PM
Hee hee, yep, someone should do up a comic pic. An old time wagon chain heading into "Shangri-La" (where thin people jump about exuberantly) with Tim running the chow wagon and ladling out the--er--mush. :)
Title: Re: Beneke Method
Post by: BenekeMethod on July 17, 2006, 10:41:51 PM
Thanks Paul L. I'm about 6 feet, maybe slightly under...
Title: Re: Beneke Method
Post by: porkypine on July 18, 2006, 09:11:31 AM
Photo Update: I defrosted the mush, put it into capsules and learned that I can't make more than I will eat at a given time!

My capsules, size 000.
(http://static.flickr.com/66/191313799_4f6106ead0.jpg?v=0)

I put the mush into a little baggie and snipped off a tiny bit on one corner.
(http://static.flickr.com/73/191313664_fbdd6937c0.jpg?v=0)

Open up the capsules and squeeze the mush in, just like a pastry bag.
(http://static.flickr.com/73/191313633_adb16e35d1.jpg?v=0)

This is the resulting capsule.
(http://static.flickr.com/76/191313577_d5b29b55e5.jpg?v=0)

They come together quickly, so I stored them in a glass in the fridge. What is not pictured is that when I went to retrieve them in the morning, they had almost completely dissolved the capsules! The moral of the story is, make and consume immediately if you are using capsules. On the upside, it is impossible to get any taste once they are safely ensconced. I had 10 last night and felt very satisfied.

BTW, Tim, wow! And thanks for this great information!
Title: Re: Beneke Method
Post by: Ann H on July 18, 2006, 08:37:30 PM
Almost like home sausage making. Nifty!
Title: Re: Beneke Method
Post by: drouhard on July 18, 2006, 09:17:44 PM
When you say:

"I defrosted the mush, put it into capsules and learned that I can't make more than I will eat at a given time!"

Do you mean - You can't make enough of them to work because its to difficult to make them, or you must eat them all immediately because otherwise they will dissolve?

As far as the dissolving thing - have you tried freezing them?

Also, I'm trying to decide if i should try the capsule or the crazy spice approach.  Do you have any idea how much you are getting in a capsule?  If you have a kitchen scale you could try weighing a bunch of empty and full capsules and subtract the difference.

Tom
Title: Re: Beneke Method
Post by: porkypine on July 19, 2006, 05:07:43 AM
I mean that I have to eat whatever I make right away, otherwise they will dissolve and I will lost the benefits of encapsulation.

I didn't think about freezing, although I worry that 1) while in the process of freezing, they will dissolve and 2) I'm not sure how my tummy will react to swallowing frozen food. In any case, it really only takes about 5 minutes to fill 10 capsules, so it's not a big deal in terms of time.

I do both crazy spicing and Beneke capsules, since I do not feel the need to consume 100% of my calories flavor-free. I think Tim mentioned here or elsewhere his estimate of calories per floated-swallowed-mush. If you click on his name, you can see all his prior posts to this website.
Title: Re: Beneke Method
Post by: drouhard on July 19, 2006, 10:09:10 PM
I have put together a spreadsheet that calculates the calories in the mush, but I'm just not sure how many capsules I would have to fill and eat to get 300 to 400 calories.
Tom