The 'Stall' in Fat Loss Progress

When you cook a brisket, there's this period of time that's called the stall. OK, so it's cooking, it's cooking and then it stalls and nothing changes and you have to tough out the stall and then it progresses. And the stall can be an hour. It can be 10 hours. Depends on your equipment, your skill. when people hit the stall and in fat loss, they just automatically assume that they just need to do more work and eat less food when actually what might be happening is maybe your maintenance now drop and you are in a surplus, but you're building muscle. And if you just wait out the stall and not do anything crazy, your fat loss will come again. Right. So, you know, in your stall could be a week or three weeks, just if you're taking circumference measures and you're taking a global assessment of things, sometimes you just need to wait out the stall and not worry about that plateau as being an inherently bad thing. And