Tuesday, May 07, 2013
I'm 58 years old - and I think I've been obsessed with trying to find out how to eat all my life. I've never had an 'eating disorder' but I realised that, at any one moment in time, I am always on some sort of 'eating plan'. I was vegetarian from the age of 18 (when it wasn't fashionable!), then after i got divorced at age 27, I put on about 20lbs and started counting calories at Slimming World with my Mum. I've been through the 'no sugar' regimes, the high-fibre regimes, the eating dinner at breakfast-time regime, raw food regimes, low g-i regimes, I've gone through phases of cutting out caffeine completely, eliminating wheat and gluten, vegan - and superfoods, liquids only regimes.
Now I've just been reading two books 'Body Clutter' by FlyLady Marla Cilley, and 'Mouth Trap' by Pam Young - they're all about embracing and working with your inner child (the one who is emotionally attached to eating the stuff most of us don't want to eat!) - and they are low-carb.
Now, low-carb is much more tricky for a non-meat, non-fish eater - and means you have to include much more protein - tofu, dairy, pulses, nuts etc. The other side of this is that those high-protein foods are considered to make the body too acid - which is, according to some health practitioners, the cause of all illness. Macrobiotics (oh I played with that for a while too) - show brown rice as being the most neutral of all foods in the yin/yang scale.
I've just ordered two new recipe books on low-carb vegetarian/vegan cooking - and am feeling like 'here I go again'!
I am on the Mindful Eating Challenge - although I haven't really plugged into it yet - and perhaps that will help me to decide what to eat too!
I feel so frustrated that I can be at this stage of my life and still be unsure about what I should be eating!
There are SO many bits of conflicting information out there - and some of it really counter-argues the 'official' nutritional lines -
I feel some of it is common sense - like avoiding processed foods, added sugars etc, and making meals with fresh ingredients - but the carb thing is really unclear - people DO feel better on it - is it because they are eating low carb - or is it because they are not eating gluten and sugar? Because I'd like to eat carbs - but could manage without the gluten and sugar
Ramble, ramble, ramble ................... no need to reply - it's all opinion - I'm just in a bit of a confused place at the moment.