How about skipping breakfast and lunch, as done by Muslims during Ramadan? In general, Islam recommends voluntary fasting for 2 days every week (traditionally Monday and Thursday).
It's probably better to skip breakfast and dinner, and eat only at mid-day. You're still generally active for hours after the mid-day meal, so you don't have the tendency to gorge and then curl up on the couch or go to bed.
The issue with Ramadan is that they eat at night. It is indeed intermittent fasting, but it is not as good as intermittent fasting where you eat during the day, because eating is related to peripheral oscillators of our circadian rhythm.
There are some assertions that the wheat-based carbs we eat today are deficient in something (allegations vary depending upon who you speak with) that is missing from modern wheat grains and especially flours. It would be interesting to find a micro-culture or community that sources and exclusively uses freshly-stone-ground (not roller milled), whole, heirloom grain varieties for its flour, and compare the incidence of metabolic diseases with the general population.
That means a population that only uses a flour that is ground locally, then immediately used within 12-48 hours after grinding. The mill grinds the entire wheat grain, under cold temperatures, sourced from older strains of grain (e.g., einkorn or emmer), without separating and then adding back in bran, etc. Before milling, the grains are held in cold or even freezing, dry, dark storage.
If such a population can be found and studied, it could support or refute these assertions that modern hybrid grain strains and modern processes for even "whole wheat" flours is causing deficiencies in our diet that are contributing to various metabolic disorders.
Whole wheat is a poorly-regulated term [1]. Baking with whole, heirloom wheat might benefit from deep learning algos, automation, and appropriate sensor tech, considering how finicky the variables are [2]. If we can solve that, then we might be able to deliver industrial-scale baked goods with all the asserted benefits, without the high prices of artisan production. There are a lot of claims surrounding the adverse effects of industrialized grain and its affiliated production [3] [4], but I don't know of anyone coming at the other end, showing populations that eat heirloom grains that are freshly-processed differ from the general population in significant ways. I'm curious if an analogous condition exists for rice.
So damn true haha! Have you tried Tunisian cuisine? The food we are mostly known for is couscous. It's actually popular among North African countries, but I prefer the southern Tunisian variant to the rest.
