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    HELSINKIKNIGHTS   36,191
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Solutions Found

Tuesday, October 04, 2011

Since joining Spark People in 2008, I have lost 35 lbs. In the past 10 years a total of 65. I have 25 more to go to reach the goal I've set for myself for the end of the year. After I reach that goal, I'll re-evaluate and decide if I want to lose more. I know my goal weight is a comfortable weight for me, a weight where I am happy with my appearance and health. But I might be able to do more. Who knows?

Right now, I owe my current success to my decision to finally walk away from the food that makes me ill: grains. All and every single grain. No wheat, no oats, no rice, no spelt, no millet, nothing.

I have suffered from a myriad of health problems in the past 10 years, most of them self-induced, because I couldn't give up grains. I love bread, I love rice, I love oats, but none of these things love me. From both my parents, I inherited the metabolism and blood type of the true nomad. And now that I've started eating like one, the pounds are melting off and my health problems are a thing of the past.

No more joint pains, no more bleeding gums, no more sugar swings. I was on only a few meds, but now I'm off most of them. I've been able to greatly reduce the amount of thyroid medication I take as well. I expect to be able to drop even more as the weight continues to fall off.

I exercise gently on the treadmill, if I push myself, my body goes into panic mode and I pump out too much adrenalin and cortisol and I gain again. I lift weights. I do core exercises.

I haven't given up starches, but I now eat those which are healthy for me. Sweet potatoes with butter. Plantains fried in butter. Mashed potatoes made with butter and whole milk. I eat fish, lamb, grass-fed beef, buffalo and game meats. Chicken is long gone from my diet and my finger nails no longer break and peel. My hair is thicker and stronger. Olive oil is the only oil I use. Real butter has a reasonable place in my diet and I realized it was the butter, not the bread I craved. I eats lots of vegetables too and now, I actually like them. My sense of taste is no longer dulled from eating things that make me ill.

I eat the way I've always loved to eat. Small amounts of several different things at each meal. And I've added fermented foods to my diet. Blueberry yoghurt and ground flax seed is my new delight. I made my own sauerkraut and it's not bad. So different from the awful stuff I got served from a jar as a kid. I may even try Bubbi's pickles soon.

In Mongolia, where vegetables and grains are almost unheard of unless you live in the capitol city of Ulan Bator, the staple diet is meat and fermented beverages. The average cholesterol level of Mongolians is 178, acceptable by anyone's standards. I expect mine will be edging in that direction at my next checkup, now that the inflammation I suffered from is a thing of the past.

Giving up grains is not for everyone, but the "experts" in the US have become a victim of the "one size fits all" mentality that's encouraged by big business. Never has, never will. So I gleefully ignore their advice and listen to my own body, making my decisions based on what I know is healthy for myself.

And luckily, there is this wonderful place called Spark People where I can keep track of my progress, get new exercise ideas and peruse tons of useful recipes when I need something new on my plate.
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