Wednesday, April 18, 2012
Today I started over. I have read T Colin Campbell’s China Study, Joel Fuhrman, Oz, Ornish, and Esselstyn. I reviewed old diet books and “devalued them” in my ranking scheme. I had an old copy of Fit for Life in my basement that was full of BS. It was written by a husband-wife team who had mail-order PhD’s and was a NYT’s bestseller!!! Shame.
Anyhow, it is best to lower my fat intake and cut out the animal products. I crave. I binge. According to Esselstyn, if I stick to his regimen of no added oils, no meat, no dairy and CONTINUE with my success at INCREASING my leafy greens and nutrient dense vegetables, fruits and sensible whole grain portions, then my cravings will disappear in 12 weeks.
I can enter my log in here again and track my food. Also my exercise.
Today, I learned how to roast a Vidalia onion and a whole garlic. I learned how to roast bell pepper, peel the skin and throw it in some vinegar for marinade to later add to salad or beans. I can work these tasks into my workflow in the morning.
Right now, I am baking a banana. I added leftover roasted peppers and zucchini to an organic carrot-ginger soup as a base. I pureed leftover roasted cauliflower from supper into the soup in the blender and cut the other veggies into chunks. I added 5 handfuls of spinach the last few minutes of heating to wilt—so created a very healthful vegeterian dish for my hubby and I for tonight. The original soup had 5 grams fat, 19 CHO and 1 pr-. That means the original soup had 36% of its calories from fat --- but I diluted it down by adding all those veggies.
As a purist, Ellestyn would not like the original soup but maybe I’m OKAY with the way I doctored it. In the futre, I will continue to use soups as base for my cooking, but I will choose a fat free soup.