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BMR, BMI and A, B, C, D, E, F, G

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.
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Member Comments About This Blog Post
    A little bit of help from experts whom I trust and listening to the part of me that listens to these experts.
    1509 days ago
    I am trying to get a better grip on things. I have been a little too casual and hit and miss and I am trying to be analytic, but in a very personal way.......not listen to authorities and experts so much.
    1510 days ago

    Comment edited on: 5/1/2014 7:35:50 AM
    Sounds like you're totally on top of your situation.
    1510 days ago
    Lately with foods, I am literally "going with my gut!" How does the food make my stomach & intestines feel and act right after eating and within the next 24 hours. Certain foods are causing obvious reactions and I am mentally noting them. I want to figure out what my body is comfortable with.
    1510 days ago
    You are right about that and I agree, and I think I follow that same regimen with those same foods. The great thing about replacements is that you can enjoy the same taste (i.e. replace sour cream with yogurt) and not have that addictive thing that happens with some foods. Foods have qualities that affect us and I am also interested in that like you, which is why I study Ayurveda when I make time for it. A. believes that foods have after-effects in the body when they're in it or being digested such as a sweet or sour residue and heating or cooling qualities as well. Also, they divide foods among qualities such as bitter, sweet, pungent, and sour (I may be missing one or two) which are good for some bodies and disturbing for others. For instance, heavy people don't need more sweet (fattening carbohydrate) foods, but can benefit by astringent ones (that "withdraw energy in" and are lightweight, like romaine lettuce). People who have fiery tempers and digestions don't need bitter and sour foods (hot peppers, cured olives) that would heat, and therefore aggravate, their already hot natures. It's more about the food's effect on digestion and assimilation than the personality of the person, but there are some overlaps in personality that can be aggravated by these foods.
    1510 days ago

    Comment edited on: 4/30/2014 3:54:17 PM
    I agree about not outlawing any food. On the other hand, I also am leery of using specific foods basically like a any one food kind of a super power. I just think that it is just more complex and individual than that. The only thing that I will avoid with certainty is trans fats if I know that is in something. I also try to avoid food that full of fat and basically nothing else cheesecake or fatty meats or sour cream dips. I just don't think all that fat does me any good and it can really rack up the calories. Plus those kinds of things either don't agree with me, don't satisfy me, or just make me want more!

    1510 days ago
    I totally agree with you, River. I am totally into different needs for different bodies, which is why I am trying to connect to my physical responses to foods and not just my habitual, knee-jerk response to their sensorial draw, i.e. the feel of cheddar cheese when you bite into it or it melts on something or how I can't stop eating semolina pasta, which never seems to really fill me up, yet satisfies me emotionally. I really am returning to those whole foods and reading about them. I am a long-time yoga teacher, as I told you, and I gravitate towards a natural way of eating. I have a book that talks about the digestive fire and the heating or cooling effect of certain foods. Reading it is going to help me with that more normal approach to food, i.e. eating when I am hungry and not because I'm supposed to by any measurement outside of my own body. Yesterday I realized that I have to get used to being hungry. That means that I am ready to eat (have a digestive fire). If I'm not, my digestive fire is weak. That is what Ayurveda would say (look into it--it's interesting).

    The paleo diet. Don't you think that any foods that we totally outlaw is setting us up for some sort of failure?
    1510 days ago
    Another interesting blog!
    I am very different from you in the kitchen! I am cooking for myself and my husband and we have very different taste in food.
    Plus he doesn't like to try anything new. I don't really like to cook and find that if I start looking at recipe books or cooking magazines & TV shows that I get really hungry!

    I also am nowhere near vegan....although I do love fruit and vegetables.
    Have looked into the paleo food movement and in theory do agree with the general ideas, but find it hard to put in to practice in every day life.

    Right now, what I am working on is that I am trying to pay attention to my physical response to specific foods. I am starting to think that we all need to find our own definition of what foods our body thrives on and that what is considered a "healthy" food, might actually bother us. Our body chemistry is unique and we respond differently. I think this also can change throughout life.

    1510 days ago

    Comment edited on: 4/30/2014 7:42:41 AM
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