Wednesday, April 30, 2014
So after spending about 30 minutes calculating and recalculating my BMR (relatively easy) and my BMI (much, much harder for me to get), I came away with much confusion over my base and my high caloric allotment given to me by SP.
Which leads me to my next post, which was coming whether I calculated my BMI or not or even knew what it was.
I have got to learn how to eat. Our ancestors--even 200 years ago-- knew how to eat. They ate when they were hungry. Someone knows the calculations of the average weight of our not so distant ancestors. Obesity is a 20th century disease that has come about by the scientific advancements in food storage and manufacturing of foods, that has made it easy to feed ourselves with less nutrients and more additives (to preserve shelf life) that has actually contributed to our eating more but being less satisfied.
All those commercials that show harried business people ordering in from Pizza Hut or grabbing a quick meal at McDonalds helps perpetuate the problem that gives us more calories and less nutrients from the food we eat.
No wonder vegetarianism that pushes grains from bulghur to wheat berries is in: this is the stuff that fills and expands in our stomachs and colons to make us full and to help push through other food. Whole grains and vegetables are good for us and need to be a bigger part of our diet. But saying no to the good stuff that Julia Child talked about and wrote about and cooked, that are among the last two vestiges of the old (sex is the other one), is hard to let go of!
When I first realized that I had a leaning towards vegetarianism and "whole", natural foods, I got upset about it. You see, I love to cook. It is an art form, it is creative. I didn't want to stop learning about cooking classic foods like flans or omelets or even steak. There is gourmet and then there is natural cooking. They are worlds apart in my book. You can cook vegetarian foods in a gourmet way. But the two, to me, don't go together. I wasn't going to become a vegetarian and not learn to cook other foods that I did not necessarily lean towards, like meat. I guess at that point I did not look at the question of how animals are raised; it was more that I didn't want to cut myself off from a culinary curiosity.
Will add more later today or tomorrow.