I can’t wrap my head around eating that many calories (to sustain a high level of athleticism) with a one meal a day plan.
Peter Attia is also very athletic and a regular faster. I am not familiar with his particular routine though.
So interesting! 
I don’t know how Walker did it, but remember that protein and especially fat have quite a lot of calories. A steak and half a dozen eggs, in butter, is a lot. Ask me how I know 
First, I didn’t say, IF and building muscle couldn’t be done simultaneously, but requires additional planning and effort. It certainly can be done.
Second, regarding Ronda Rousey:
https://www.womenshealth.com.au/what-ronda-rousey-eats-in-a-day
Third, regarding Hershal Walker:
https://www.livestrong.com/article/427194-herschel-walkers-diet/
And you’re talking about two elite athletes as well. I don’t think we can make any comparisons to them.
I’m not convinced that there’s a difference between a more standard calorie restrictive diet and IF. But I’m enjoying reading about your success story.
No. Lots and lots of people tried to follow the recommended low fat diet that was pushed on us in the late 70s and 80s. They went to the gym. They quit eating grilled chicken thighs and went for only the breast. They cut out the alfredo sauce, used marinara, and some people even switched to whole grain pastas and breads. And our society continued to get more and more unhealthy. Don’t you remember the low fat/no cholesterol phase? We could buy fat free cookies. We ate bagels and egg white omelets. We saw boxes of whole grain pasta labeled “no cholesterol.” Yeah.
If you give people who are pre-disposed to diabetes a low fat, moderate protein, high carb (and by no means all junk) diet, many people will still end up with high triglycerides, inflammatory markers, and high blood sugars. Those people cannot metabolize carbohydrates the way that “normal” people do. That’s the thing, much as some seem to believe it’s only the high fat/junk carbs combo that is the problem. I did the “healthy diet” for decades and swore by it. I was skeptical of people who claimed that they ate the same diet as I did and worked out, but continued to get fat.
Until it happened to me. My ability to eat my chicken breasts, egg white omelets, all those “healthy whole grains” and tons of fruit came to a resounding end. I gained weight-and I had been fit and skinny all my life-in spite of “eating healthy” and working out all the time. Nothing changed in my routine, yet all of sudden I was overweight and pre-diabetic. I had some scary blood lipids. Just like my mother.
If you take those same people who didn’t do well (in terms of prediabetses/diabetes/cardiac markers) on the low fat/high carb/moderate protein diet and put them on a keto or very low carb diet, many of them do extraordinarily well. Their triglycerides fall significantly. Their blood sugars normalize. More importantly, their insulin levels decrease and their insulin resistance resolves. With the resolution of insulin resistance, you often see a reduction in blood pressure and an improvement in lipid levels. They lose belly weight, the unhealthy fat pattern.
This just isn’t about people who live on pizza, cheeseburgers, and cheesecake, which as you mention, is the worst of the worst (combining high fat with high refined carbs). This syndrome also happens to people who eat a low fat, moderate protein, high carb (lots of grains, fruits, and starchy veggies) diet. It doesn’t happen to everyone who eats that way, which is part of what some here are saying. How the body reacts to food is unique to the individual, influenced in part by heredity.
People always imagine that the keto diet or other versions of low carb is all about eating bacon dipped in mayonnaise, eating a huge fatty steak, and lathering everything in oil. It’s not. It’s eating moderate protein (think 3-5 oz. of salmon) with low carb -lots of leafy greens and non-starchy vegetables (think a healthy serving of grilled zucchini brushed with avocado oil or a modest pat of butter or a big serving of spinach salad). A small serving of fresh berries with a litte dollop of homemade no sugar added whipped cream for dessert might top off the meal. It’s not a free for all with fats-no transfats or other fats that are documented to increase inflammation are “allowed”.
Eating that kind of diet and doing some IF reversed my insulin resistance and pre-diabetes. My blood work looked like that of another person. Eating high fat/moderate protein/low carb.
The hardest thing is that refined carbs and starches are delicious and ubiquitous. I totally got off the wagon and I’m going to have to start all over again. It’s definitely not easy. And it’s not necessary or most people. I’m just one of the lucky ones who really struggles with insulin resistance and normal measures just do not work for me and others like me.
@sushiritto , I probably shouldn’t have veered into strength training discussion; not my lane. I also don’t know about “standard calorie restrictive diet” vs IF and low carb. I know many diabetics, myself included, who failed at a standard diet., in my case for decades.
IF was an instant improvement in my health, and was further improved when I went low carb. I appreciate the theory behind keto, and have some friends who do it successfully, but I can’t do it fully. I had “bullet proof” coffee a couple of times; it made me nauseous. I tried an egg fast, and mind you I can eat a half dozen eggs easily, but the keto egg fast calls for so much butter with the eggs that after 3 days of good faith effort, I couldn’t look at an egg for a week.
@IxnayBob I’m very happy your health turned around and you’re having success. As I said above, I’m enjoying this thread. Much better than the handbag thread. :lol:
many of the fads are promoted by so-called nutritionists, and many of the nutritional studies are longitudinal surveys done retrospectively, imho, of very low validity.
@IxnayBob
Do you use resistant starch? I do eat sushi (love them) occasionally as I think the rice there are considered resistant starch and thus shouldn’t be considered the same as normal carbs.
We use home made lard/tallow/duck fat, avocado oil, EVOO in cooking, with lots of leafy/colorful veggies and grass-fed/organic/wild caught meat. I feel
like we could eat many dinners happily together. ?
I do miss thin-crust Pizza and German baguette .
You sent me to google. If cold rice worked in a low carb diet I’d be very happy - I miss sushi 
Sushi rice contains vinegar and sugar, so while I haven’t investigated it, I don’t think it’s “healthy.” But, IMO, if served properly, there should be a hunk of fish on top of a minimal portion of rice. Some sushi restaurants seem to use a thin slice of fish on top of a boatload of rice.
I eat a clean diet, but I always can make room for sushi. But as I do in most restaurants, I will typically make my own modifications, in the case of sushi, doubling up the fish (combining) pieces and/or halving the amount of rice underneath the fish. Or just ordering some sashimi (no rice). 
I can see why you mention the sugar in sushi, @sushiritto but not sure why the mention of vinegar? What’s wrong with vinegar (unseasoned)?
@doschicos Nothing to my knowledge, just listing the ingredients.
You have me intrigued - I just bought Jason Fungs book.
@dragonmom, which one?
@OHMomof2
In my book, good sushi is something that “worth a sin or two” ?
I don’t know what Dr. Fung’s or @IxnayBob’s opinions on resistant starch are, but they are considered to be prebiotic and are good for healthy gut-biome. I am a true believer in the gut-brain connection and good microbiome are critical to many aspects of our physical and mental health. Refined/processed food contribute to unhealthy microbiome and lead to many other health issues. But that might be a digression.
People with glucose control issues should use as much apple cider vinegar (ACV) as they can tolerate. My go-to salad dressing is equal parts avocado oil and ACV.
@makemesmart , funny you should mention German baguettes. When I was little, I flew from the US to Germany to visit family. I pigged out on those baguettes to the point that my relatives wondered if my parents were starving me. They just tasted so good; baguette and good German butter. Can I have another?
@sushiritto
Sushi rice is soaked in vinegar, with no sugar, at least that’s when we make them at home. But I just checked the ingredient list of Wholefoods sushi (where we mostly eat) and are surprised at the sugar content. SMH ? thanks for letting me know about it.
@makemesmart Good for you for making sushi at home. We have a couple good sushi places nearby, and while I don’t know for sure if they use sugar, I just assume they do. That’s why I tend to make modifications aka rice-dectomy).
If you order inari or tomago (neither is fish), then I’m almost positive that sugar is involved there.
They are actually very different in terms of how the body reacts.
Dr. Fung goes into great detail about how they most certainly do not have the same effects on the body.
I’m referring to his book on fasting.