Thread: The Ultimate P3 Correction Day: I Lost 2.6 lbs on a Chicken Thigh Day!!!!!!!!!!

Holy good goodness Lord Almighty. I lost EXACTLY WHAT I NEEDED TO BE BACK AT MY LIW ON MY CORRECTION DAY YESTERDAY!!!!!!!!!!!!!

I'm in Phase 3, and did a "chicken thigh day" for correcting an overage. After researching several different types of correction days, I decided upon the chicken thigh day due to the people who posted results (they didn't lose well with steak days, but did great on chicken thigh days). So....I followed their example! So, how much did I lose? Why, a WHOPPING 2.6 pounds in one day! I could actually "feel" my body releasing fat....it felt like my body was slightly humming along, very relaxed!! Amazing. Very happy! MUCH better than losing a measly .8 lbs on a steak day!

Here's what I would recommend:
**Due to everyone's thyroid already being in a sensitive/delicate state after coming out of P2, and the inherent blood sugar/starvation mode sensitivities of many folks in P3, I personally do not recommend waiting until lunch to start eating the thighs. The longer you wait to eat on a correction day, the longer your body is put into starvation mode, and the harder it will be to recover from it successfully the next day (and the harder it will be to keep the loss and stabilize in P3!).

So, instead of starting at lunch, I recommend the following:

+BREAKFAST: Starting at Breakfast, eat just one and a half (1.5) thighs, including the skin, the more greasy the better...I'd eat this at 7:30 AM; with two 16.6 ounce glasses of water -- one before I start eating, one after, both glasses with a lemon wedge inside it

+SECOND BREAKFAST: Drink your "large cup of coffee" sometime between Breakfast and Lunch; I use a large mug that has 3 cups of normal-sized cups of coffee as its capacity, and I fill it up!

+LUNCH: Eat two (2) thighs at Lunch, including the skin, the more greasy the better...I'd eat this at 11:30 AM; with two 16.6 ounce glasses of water -- one before I start eating, one after, both glasses with a lemon wedge inside it

+ONE MORE GLASS: Drink one 16.6 ounce glass of water, lemon optional, between meals -- doesn't matter which meals it's in-between, could be anytime throughout the day

+AFTERNOON SNACK: Eat two (2) thighs at Afternoon Snack, including the skin, the more greasy the better...I'd eat this at 3:30 PM; with two 16.6 ounce glasses of water -- one before I start eating, one after, both glasses with a lemon wedge inside it

+SECOND SNACK: Drink your second "large cup of coffee" sometime between Afternoon Snack and Dinner -- as long as you're drinking 3 cups of coffee (large mug optional, of course!) sometime throughout the afternoon, in addition to your morning one, that's great

+DINNER: Then finally, eat one and a half (1.5) thighs at Dinner, including the skin, the more greasy the better (and eat dinner no later than 7 PM)...I'd eat this at 6:30 PM; with two 16.6 ounce glasses of water -- one before I start eating, one after/during, both glasses with a lemon wedge inside it; drink your last glass of water before 7 PM as well

+Note: I cut my lemon up into 8 slices now, to help me remember how many glasses of water to drink, and also to make sure each glass of water is tasty! NO liquids of any kind should be consumed after 7 PM. If you're not drinking water as you needed to throughout the day, this rule may be adjusted; try to drink as close to the 9 glasses of approximately 16.6 ounces each before 8:30 PM at the very latest. It takes, at least for me, approximately 10 hours for all the liquids you drank (water included) to clear your system, and give you an accurate read on the scale in the morning. So add 10 hours to the last time you took a sip of anything, and you'll see when your read will be 100% accurate for the next morning (after you've peed that morning, of course!). This is why the cut-off period for liquids is 7 PM; it can show as less of a loss the next day, due to water still being in your system, if you drink late. BUT, the more negative consequence for not drinking enough glasses of water is a gain, so keep this all in mind as you drink water later than usual, if you ever do. Water drank late is better (even if your loss would show low, because it's not a true measure) than not enough water drank at all (which could lead to a true gain).

Also: Do NOT DRINK OVER this amount of water. It works out to be a teensy bit more than a gallon in water, and it's spread out over the period of the whole day, which is healthier than drinking a lot of water at once (and nobody should drink all this water at once, or even half this amount at once, by the way). If you drink more than this alotted amount, you risk unbalancing your cells and possibly having serious health implications. So no more water than this, ok? Don't let that frighten you into not drinking enough water; the amount of water I drank and listed here should be fine for everyone. It gets truly scary when someone drinks close to 2 gallons in a day; this amount I listed, when drank over the course of the day as I mentioned, is safe.

IMPORTANT: "EASING" BACK IN AFTERWARDS
And, one other thing: after this, or any other correction day, I recommend "easing" back into normal eating through a no-carb/low-carb strategy, gently and gradually increasing the amount of carbs and calories you consume over a period of time. Again, this is done starting the very next day after your CTD -- or any correction day (CD), for that matter. There's also a need for your body to consume less calories and so forth after a correction day, because, in my experience, piling on the calories and going back to how you ate before the correction day may be too much too soon; a CD puts your body in a state of stress, even if you're eating chicken thighs starting at breakfast; it's a shock to your system regardless, which is the case with any correction day. I outline how to do this post-correction day strategy, and how to calculate a modified calorie count for your post-correction days later on in this thread. It's outlined in later posts.

Just for reference, this is how I actually did my Chicken Thigh Day:

-Just water (plain, no lemon) until Lunch; had no caffeine until then

-Starting at Lunch, which was 11:45 AM for me, I ate 2 baked chicken thighs, including the skin

-Then, at 3:30 PM, which is 3 hours and 45 minutes later, I ate 2 and a half chicken thighs, including the skin

-Next, at 7:15 PM, which is also 3 hours and 45 minutes later, I ate the remaining 2 and a half chicken thighs, including the skin

-And, I drank the Millstone Hazelnut coffee and the lemon water as mentioned above

-I drank Millstone Hazelnut Cream coffee, in a large coffee cup (approximate 3 and a half cups in one large coffee cup), with 2 packets of Truvia brand stevia

-I also drank one large 16.6 ounce cup of hot tea, Earl Grey tea, by Bigelow (they have individually wrapped packets of tea to retain freshness)...used two tea bags for that one cup of tea

-I drank 149.4 (9 cups of 16.6 ounces each) ounces of water; that's about a gallon of water (but don't drink anymore water than this!). Out of those 9 cups, 5 of them had a wedge of lemon in them....I cut up one lemon into 6 wedges, and 5 got used yesterday; Simeons allows us to have the juice of one lemon, and I squeeze them into my water and leave each wedge in there while I drank that glass of water

COOKING
It took me almost 1 hour and 20 minutes to cook 7 chicken thighs at 425 degrees. The key to making sure it does not stick is to place it on aluminum foil (not cover it in foil, but just place the chicken thighs on top of the foil; pan or no pan below the foil, doesn't matter), then "wiggle" the thighs during the first 15 minutes, and occasionally thereafter. You could flip them back and forth throughout the baking time, but for some folks, flipping increases the chance of foil sticking. So just make sure you check on them occasionally, and wiggle them when you do. Note: if you forget how long it was exactly since you started cooking them, wait to make sure the skin is brown/golden brown, and crispy on top. That's the ultimate indicator of doneness. Then, leave all thighs uncovered in the fridge. If you cover them, condensation begins to gather, and it makes the skin floppy, and doesn't make eating them all that yummy. The grease/fat in the skin and meat will prevent it from drying out, so don't worry that if you leave it uncovered it will dry out; it won't. You're not going to leave them in the fridge for more than a couple of hours anyhow, because you'll eat them before the end of the day.

NO BUTTER, NO OIL, NO SPRAY USED IN COOKING
There was no butter, no oil, and no non-stick cooking spray used on the chicken thighs; all I used was a dash of salt on each, on the skin, mid-way through cooking the chicken thighs. In fact, I would never use dairy on my food because of my lactose intolerance. Just stuck them on tin foil that covered a roasting pan; again, I'll mention that there was no non-stick spray, no oil over the aluminum foil. Many sprays have silicone in them, or soy, or other nasties, and I choose to never use non-stick spray as a rule anyhow. The grease from the chicken thighs was enough to keep it from sticking. Just watch the thighs, as they first start cooking (during, say, the first 15 minutes) as chicken grease starts forming; when that happens, "wiggle" them around on the sheet, enough so there's grease under each of the thighs, so each thigh doesn't bond with the aluminum foil and start sticking. Then, check on the thighs occasionally throughout cooking, and wiggle them a little bit each time. You'll need kitchen thongs to do this. Kitchen thongs are indispensable, so grab a pair from the store if you don't have some already!

This was an amazing solution for me; I hope it's as amazing for other folks too! This is R2 for me; I only lost .8 lbs on a Steak Day. Then gained that amount back, plus another .8 lbs, the very next day! And that's what happened for me in R1 when I did a Steak Day too. So I knew a Steak Day was a bad idea for me.

If your body didn't respond well to a Steak Day, a Chicken Thigh Day may be what your body finally responds to! I'm also lactose intolerant, so a Full Fat Fage day would likely not work; it'd possibly cause an inflammatory response for me.

If anyone has any questions, feel free to post them here!

WOW! No lactose at all for gouda or swiss cheese??? That's AMAZING! I'm exceptionally impressed. Perhaps I can indulge my addiction to dairy/cheese through re-introducing swiss or gouda. As long as it is free of rGBH, steroids, and antibiotics, I'll feel comfortable eating it. There's also a theory floating around that these things I mention I'd like my dairy to be free of can also cause a lot of the symptoms of lactose intolerance, due to them not being recognized by the body; they're "junk" that the body doesn't know what to do with, so it believes there's a reason to start an inflammatory response (because if it doesn't recognize something, that something is believed by the body to be a pathogen).

Great info, Pensee! Thanks for posting this.

Originally Posted by Pensee

Yep. We r all learning a lot abt our bodies.
Read something interesting abt casein sensitivity yesterday though. Interestingly it's one of the most common cross reactivities with gluten. So if u r gluten sensitive, this can cause u to b casein sensitive as well. But in this case, when u stop having gluten long enough & ur gut starts healing, u might also lose the casein sensitivity. And a lot of people who e sensitive to casein in pasteurized dairy seem to b fine with raw milk products.
Full fat cheese (swiss, gouda, etc.) is also free of lactose by the way.

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