Wow, that pyloric valve is one amazing part of the anatomy!

I was eating some poached salmon for dinner, and *SLAM!* went my pylorus. I am just amazed that I can go from eager to eat (starving?!) one moment to omg, I can't even bear to take another bite. So wild!

Gets even better when you cook it in extra virgin olive oil.

What do you mean? 

Once you learn that calories don't matter, and that it's really about what type of calories you eat, then you learn that cooking in oils with high fat is better for you provided you're using the proper oils.  A quality extra virgin olive oil is the best option.

Once you start that, you'll find the extra satiety from salmon fried up in olive oil will shut the pyloric up even quicker.

I would question these statements on several levels....as they are not consistent with my findings.

Not saying your wrong for you, but certainly goes against what I've learned to be true for most.

And don't get me wrong, as I'm all for good fats in my diet and not afraid of them in general.

Fat is flavor and used properly can elevate flavor, taste and texture.

Fat is also calorie dense. EVOO is about 120 calories a tbsp.

If fat calories didn't matter than the Duodenal Switch wouldn't be as effective as it is with the malabsorption of fat calories with it's intestinal bypass component.

It is also my understanding that oils have zero effect on the pyloric valve function. Oils and fats can increase the duration of satiety, but for other reasons and nothing to do with the pyloric valve.

My maintenance strategy is all about increased calories from the "content" of my food with added fats and fiber vs. quantity.

The difference between a 300cal. meal and a 400cal. meal can be as simple as adding 2 tbsp. of FF (edit:Full Fat) mayo or 1 tbsp. of olive oil.

Again, I love me my fats but calories count and they do matter.

frisco

"The difference between a 300cal. meal and a 400cal. meal can be as simple as adding 2 tbsp. of FF mayo or 1 tbsp. of olive oil."

The point is that you should always choose the olive oil over the fat free (ick) mayo.  Or even better, make your own mayo using a food processor, and egg, dry mustard, and 1 cup of EVOO.  Delicious.  Calories? Who cares.  It's made of good fats and protein.  Calories count to a point, but when you're making a terrible food choice in lieu of a much better one it's not a great decision. 

There are a myriad of studies from the past 10 years that show a low-carb (and therefore protein and good fat focused) diet, versus a low-fat diet wins out every time.  The key is that the low-fat participants are also calorie controlled while the low-carbers are not.  Low-carbers still lose more weight and show better biomarkers for health overall.   

http://www.nejm.org/doi/full/10.1056/NEJMoa022637

http://press.endocrine.org/doi/full/10.1210/jc.2002-021480

Can't wait for the salmon stage.  I am still on liquids but I so understand.  Where did the hunger pains go?