Step by Step
Wednesday, October 31, 2012
I'm now down another three pounds ... and two inches in the waist. As I mentioned in my last blog, when I get back into the swing of "sparking," my initial weight loss is always very slow and then I start to gain momentum as my fitness increases (lovely little muscles that they are). I'm also more focused on losing perhaps 1/2 to 1 pound a week instead of more. I'm hoping for a more seamless transition into maintenance.
This time I'm being much more attentive about tracking what I eat even on days when I'm doing less than stellar on food choices. My goal is to determine what it really takes to maintain a certain range. The sparkpeople website has some great tools for determining BMR (how many calories does it take to just sustain my body with no activity) but the best the tools can come up with is a guideline.
Based on my doctor's input, I am "blessed" with a very efficient body. On the positive side, even overweight I maintain blood pressure and cholostrol within healthy ranges, on the challenging side, it does make it harder to lose weight and my BMR is probably lower than guidelines suggest. Sigh.
Anyway, keeping track of every morsel as well as fitness minutes, is giving me a better idea of what my maintenance range should be. I've also been focused on making meals that are tasty, healthy, and something my husband and I don't think of as "diet." We tried the South Beach diet a few years ago (because of the health properties more so than the "diet" aspect). We lost weight but the food changes were not ones we needed or wanted to live with; we tried it for almost a year to see if our taste buds and desires would change as a result of persistence. No go. But we did adopt light butter and less sugar and have been able to maintain those changes.