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5% Winter Challenge: Trigger foods

Wednesday, February 06, 2013

Today's assignment is about trigger foods, why they are triggers, and how I plan to avoid pulling the triggers.

Not all my trigger foods are unhealthy. I can eat string beans, for instance, until they come out of my ears. That gives me one strategy to deal with stress/emotional eating; as long as I have things like the beans to hand, which do no damage to health and weight I should be all right.

The trigger foods I want tend to be salty, although once started on something sweet that I really like it can be hard not to just polish of the lot.

Of the two the salt craving is most difficult to deal with as I do need to include a minimum of salt in my diet to offset the low blood pressure. However, I plan to continue aiming to get this from healthy foods like celery and miso paste, rather than from the salty foods that come loaded with nitrates and fat. I have to be particularly careful of this when it is hot, and/or when I have drunk more than usual water. I just don't buy chocolates, puddings, or other processed sweet things; if they are not in the house they can't talk to me!

I'm lucky in that since I started to follow Eat to Live principles I find I don't have a lot of cravings for trigger foods. Because ETL encourages bulky meals

I have no physical need to eat between meals. However, stress in any form (private or public) can still be a cause for grazing:

and I am learning to do some of the exercises I learn at the osteo gym class and I think I will try to find some quick breathing exercises to calm me down, and hopefully to subdue the comfort eating impulses. I will always have some low density vegetables available if I still want to eat despite the exercises. Vegetables I will have on tap: green beans, carrots, tomatoes, courgettes, cauliflower, broccoli, cabbage, celery, brussels sprouts, sprouted seeds, cucumber. It's summer in New Zealand so there is always something available in the garden.

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