Hm, can you elaborate further? I don’t think you’ve supported in your point in that you say that AI art can achieve the same subjective outcome of invoking emotion and getting a person to think, but you concluded that it’s not the same.

I feel like there’s a finer point you want to make but haven’t gotten across yet.

I cook most of my meals too. I just barcode scan the ingredients. For vegetables it’s the same as grocery selfcheckout, just type a few letters in the search bar and tap the corresponding listing, like “USDA broccoli” or “USDA red potato”.

They have a “create a recipe function” where you just scan in all the ingredients. So like I put in my turkey chili components, it resulted in 3994g of chili, so basically 10 servings of 400g each. Because I put in all the ingredients, it knows the total nutrients, and the amount in each serving. So when it comes to actually eating, I just go into “My Recipes”, tap “Turkey chili” 1 serving. I measure 400g into my bowl and I know I’ve consumed 26g carbs 22g fat and 66g protein, totaling 538 calories.

This is also applicable the first time I cook it, because on subsequent cooking times it’s already been entered. Also, it keeps a recent history so you don’t need to search frequently for eaten foods, it’s already available to tap.

It definitely takes a fair bit of time in the first weeks, you’re not wrong about that. But it also gets a lot faster and easier after those first few weeks.

Nah, they pay for Gympass membership (a service that gives you access to various gym franchises around the country) and the Gympass membership gives me access to a bunch of apps. (The other nice one I get is premium Strava, since I’d been using the free version of that for a long while)

MyFitnessPal. I had heard of it, but counting calories is a pain in the ass, no way I’d waste my time with that shit.

Workplace gives it to me for free, so why not take a look? Damn it’s so fast and easy and it has made such a huge difference in dirt success. Just wave the camera over barcodes and the rest of the data falls in place. When you actually get enough protein instead of thinking you’ve got enough protein, then you don’t have to feel hungry in a calorie deficit.

It seemed like a frivolous app, but it turned out to be the biggest driving factor for success. The key thing is, I didn’t realize how much it appealed to the nerd gamer instincts. The same way out optimize a build/load out for increased performance like in Diablo, that’s the same way rewarding feeling you get when you figure out new life hacks to optimize your macros even more to pack even more food into your calorie budget

Sure, it’s not my recipe, I just followed this guy’s recipe: https://youtu.be/l7RAaLZZDZI

I also like Jalalsalamfit on YouTube, he has good stuff too.

Ethan Cheblowski has a great channel, it’s not a health focused cooking channel but he’s an ex-fat person too so he tries to stay cognizant of macros in all the recipes he showcases. Good for learning the systems for cooking healthier. He has a video talking about the systems he applies : https://youtu.be/c1EpTfvPc84

Yeah it takes some more selective choices, but you can make some really good delicious and healthy meals. Certain kinds of foods like deep-fried butter sticks are out of the question but I’ve had a huge brick of cheesecake for breakfast everyday this week because I made it healthy. (21gCarb 3g Fat 41g protein)

Took a while but I changed my usual cooking recipes to macro-friendly versions and my family hasn’t minded at all, still tastes great. Trying to eat healthy outside the house is hard as hell though. Restaurants or premade foods rarely offer anything that fits my needs.

Like conceptually the hard part about eating burgers is the high carb buns and the excess fat in the meat. Can just use 93/7 ground beef, there’s only 170cal in a quarter pound, so why not double it? You just need to be much more careful when cooking it because the lower fat gives you less margin for error. Dress it with a spicy jalapeno cream sauce using Greek yogurt instead to bring back some of the moisture but without adding fat. Use something lower carb than potato roll or buttered brioche and you end up with a juicy burger with a lot more meat than what you’ll get from a restaurant and tastes better if you make it for yourself than some overworked line cook who doesn’t have to eat what he’s firing out the kitchen as fast as possible.