Increasing My Food Repertoire; Food Metrics
Wednesday, February 20, 2013
Reading other peoples blogs and posts as well as articles has led me to understand that a great part of the nutrition program that I've crafted for myself is to eat a very limited number of foods that are high in fulfillment, and low in calories, fats, and carbs (especially highly processed carbs). This also has the effect that I am familiar with the caloric and other metrics of the food, so I don't have to take a lot of time planning what (and hiow much) I will or will not eat.
Between the text that I've read, here, and my family's encouragement to eat out, I've slowly started to expand my menu to include some bread, some tortillas, and some sauces. I'm still loathe to eat pizza, pasta and rice, but I have tried some baked snack chips, and other cereals, recently.
Consistency may be the hobgoblin of creativity, but it's the foundation of changing one's habits. And, it's definitely got me to over 100 pounds of weight loss.
BTW, one of the things that I find puzzlling about the nutrition reports is that I am always in the middle of the ranges of carbs, fats and proteins, even when I'm over in calories. How is that possible?
Also, despite the SP disclaimer, I find the calorie differential across time, to be the most important metric I've ever seen. It really keep me on track.