Wednesday, November 06, 2013
This is a new video that is available on youtube by Dr. Robert Lustig, a now famous pediatric endocrinologist.
He explains about the danger that a large number of Americans are in without knowing it, especially those who are not obese; the world-wide rise in obesity, metabolic syndrome and diabetes; the connection between the hormones insulin and leptin and why hormones are the cause of obesity , the role of fructose and much more.
He gives answers that many people still can't get from their doctors, dieticians and personal trainers about why they are sick and have trouble keeping weight off.
Monday, November 04, 2013
The thoughts that I am writing down are very much spur of the moment impressions, not to be weighed too heavily or taken as absolute truth.
I noticed today that food has started taking on a different role in my life, at the same time more important and much less important.
When I was eating a much higher carb diet many a waking moment was spent either eating, planning the next meal, buying food or deciding when to eat next, also how to avoid eating too soon again. The total amount of energy devoted to food was huge.
Food was one of the greatest pleasures of my life and I knew I'd better be really smart about finding ways to be able to continue enjoying it without hurting my health. So I became good at cooking, baking and otherwise preparing food. I improvised a great deal, modified recipes and tried new combinations. I also spent more money on higher quality food. All of this was a necessary and good step in the process of getting healthier.
Food now has become less important in the sense that I don't have to constantly think about which foods I can have.
I avoid all highly processed foods, all grains including rice, all legumes (beans, peas, lentils), starchy vegetables like potatoes, sugar, high-sugar fruit by not keeping them in the kitchen and staying out of restaurants for the most part.
Everything else I eat and combine in any way I feel like, paying little attention to traditional meal choices unless I feel like them.
I make meals based on what's in season (in our garden or local) and what's available for a good price.
I don't worry about meal times or eating regularly. My body can sustain itself from body fat for several days if necessary without any problem.
My preferred drink, water, is always there (Thank God for this blessing which we often take for granted) and I can make tea or decaf if I feel like a hot drink in cold weather. Not having to haul soda, juice, beer and wine and other heavy beverages must save at least one shopping trip a week.
My family has also gotten creative (I guess out of necessity since I don't cook 3 square meals a day ) and help themselves to whatever their heart desires whenever they feel like.
Common meal time is now truly about spending time together, not necessarily all eating the same food. It used to annoy me if there was a lot of conversation happening during meal time (kind of embarrassing to admit but true) because it kept me from enjoying my food while it is still hot. Now I truly enjoy talking more and listening to what people have to say. I don't even feel the need to shove food in my mouth while someone else is talking.
The other thing that has gotten easier is to get things done, anything: cleaning the house, doing the laundry, reading a good book, exercising, going shopping, spending time with people who are important to me, all of this is not interrupted by thoughts about food any more than by my breathing or my pulse. Just like my breathing, digestion and pulse are happening without conscious thought, eating is something that is very important, it sustains me with all the replacement parts that my body needs. It is also pleasurable at times. But it is much more in the background.
Do any low-carbers know what I'm talking about?
Monday, November 04, 2013
Or at least a big part of it.
It does not look as pretty as in magazines but you get the idea. I don't have things in my fridge that are a temptation.
The top shelf is mostly nuts, nut meals and a few gluten-free flours towards the very back that my husband sometimes uses. Also a small pitcher of heavy cream.
small drawer: cheese, sunflower seeds, sea vegetables
raw milk jars on the right, jar with tomato sauce, butter, bowl with chicken stock, whey jars on the left
more nuts, squash cooked and wrapped in aluminum foil, ready to be stuffed for dinner, homemade yogurt, several containers of duck eggs
vegetable drawers: cabbage from our garden, onion
door from top left to bottom right:
bulk spices (garlic and turmeric), seed packets, fish oil, yogurt starter, elderberry syrup (for flu), more fish oil tablets, organic lemonade for flavoring water, condiments, 1 bottle of gluten-free beer,
The rest of our food is either stored in the basement (veggies like squash, zucchini) or in our cabinets. Things that only some of us can eat are stored either in the back of the cabinets or in another room (study) or in a separate fridge (we got a mini-fridge for the rec room).
Most meat and veggies are in the freezer.
This system works great to keep unhealthy stuff out of sight and out of mind.
Sunday, November 03, 2013
Today was a great day, even though the weather was bad which usually affects me a little. Exercise was almost non-existent, just a mini-walk for each of the dogs, less than 30 minutes total.
My husband was so kind to do the morning chores today so I got to think about my plans for the next few weeks, talk to family and have a leisurely breakfast and lunch.
9 am breakfast: 1 cup decaf with 1/4 cup cream, 3/4 cup full-fat yogurt, 1/2 cup blueberries, 1 oz. nuts
2pm lunch: 1/2 squash filled with ground beef and topped with melted cheese
5:30pm special treat in honor of being on this plan for 10 days:
almond pancakes with dark chocolate sauce and another cup of decaf with lots of cream
The recipe is very simple. Mix almond or other nut flour (ground nuts) with 2 large eggs and enough cream to make a thick batter. Drop the batter in a frying pan with melted butter. Turn when brown on one side. Makes 6 small pancakes.
For the chocolate topping mix 1 oz.(30grams) of 85% dark chocolate in a small bowl and warm until the chocolate melts with 1 teaspoon Xylitol. This is the amount I used for 3 pancakes. Sorry, you'll have to figure out the carb count yourself.
I am full enough to where I won't need anything for dinner.
I've been wondering how many calories I consume on an average day. I know it does not matter on low-carb but sometimes I'm curious, I'm just too lazy to bother. The first couple of days on low-carb I usually eat more, then my appetite settles down and I may be eating less.
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