|MARGIE, MARGIE, FULL OF FUN,|
HOW DOES YOUR GARDEN GROW?
DAFFODILS AND SCALLOP SHELLS
AND PRETTY PLANTS ALL IN A ROW.
274 DAYS MAINLY WHEAT FREE
TOTAL WEIGHT LOSS FOR 2012:- 27 kg/59.5 lbs
Welcome to my new readers.
It's never too late to change your life for better.
I've had this post sitting as an unedited draft for a few days.
Our life is not particularly easy these days. Family stuff keeps happening. Sometimes I wonder what we did to deserve it all. Other times I am able to be more positive and see current events in a positive manner. Stuff is coming out of the closet, so to speak. It's good to have things out in the open where they can be dealt with. We cannot enjoy this happening but we can be hopeful that we are not stagnating. Sometimes the process is painful, like surgery, but the end result should be an improvement.
We continue to plod on. Some days are harder than others and some nights I don't sleep as well as I'd like. When that happens we get tetchy with each other and I struggle to maintain my normal activities including tracking and blogging. My eating is OK my weight stays stable. I want to do better.
For a few weeks I have been thinking about tweaking my food again. I went dairy free and that made no apparent difference to my skin problems, so after a month I relented. I have been impressed by Jimmy Moore's n=1 experiment. I do think n=1 is a ridiculous expression for a personal experiment just as I think calling a basic seminar or program dadada 101 makes no real sense. This is a culture cringe on my part.
I am reading and learning and listening to podcasts. The term LCHF, meaning eating a low carbohydrate and high fat diet, makes more and more sense. I am slowly getting my head around the idea and learning to understand what are the ideal proportions between the macro-nutrients, carbohydrate, protein and fat. I think it is worth doing a trial. I probably do not need to change very much at all. I do need to pull my head in a bit on carbohydrates. I am struggling to visualise appropriate serving sizes of protein and fat so a couple of days of measuring is in my future.
This has been a strange year. Too much family stuff, a lot of grief and now a lot of sorting and organising. We have so many dreams and plans but they all remain on hold until Mum's house is sold. John and I went wheat free and I have lost a lot of weight and now I'm re-assessing things. I've also coped with medical things including Bells Palsy which remains a flaming nuisance. My blood pressure medication has been changed 3 or 4 times and sometimes the adjustment was problematic.
I am often frustrated but as I look back I can see that I've done well. I've done better than I could have expected of myself.
A few days ago I made a comment on Lynda's Blog about having an enjoyable relationship with food. You might want to read Lynda's post first.
Here is an edited copy of my comment.
ON MY SOAPBOX
I have an issue with people who are critical of re-making recipes and using alternative flours or any other so-called substitution. Is that not how new recipes are often devised?
Being a purist or perfectionist is not necessarily healthy.
Finding what suits you and eating with a healthy attitude is the key.
Recently we had a delicious gluten free cake made with almond flour and flavoured with orange. It probably had plenty of sugar resulting in a blood sugar spike but that is not something that bothers me so long as it is an occasional thing. This was followed up by eating a ton of pavlova with lashings of whipped cream two days in a row. It will be months before we eat like that again.
To me almond and coconut flours are as valid as any other food. We are winners because we have discovered new flavours and textures and they don't have the serious consequences that come with wheat and other starches.
So what constitutes junk food? In my book artificial sweeteners are high on the list along with artificial flavours on chips and corn and crackers. We have discovered that modern wheat is nothing like the wheat of the Bible. Nor is it wise to eat huge amounts of modern fruits because they are high in fructose, fruit sugar, which triggers cravings. It's too easy to overdose on fructose, not to mention HFCS, high-density fructose corn syrup which is found in too many manufactured and packaged foods. I have also learned that exchanging carbohydrates for a high protein diet has hooks. Apparently excess proteins are converted to glucose raising blood sugar.
In other words there are so many variables in how we metabolise food we can only read and learn and decide what works best in our personal situation.
Remaking recipes with healthier ingredients is challenging, creative and worth the effort when the end result is delicious and non-addictive. I love that we can be creative in the kitchen.
Lynda was concerned that she had altered a dessert recipe to serve at a meal with guests. She made a delicious dessert that she was able to enjoy alongside her guests. Her friends and family are very fortunate that Lynda cares enough to provide food they can all enjoy without the word 'diet' being mentioned.
In spite of some things I have read food is also for fun. We are meant to enjoy food. We are meant to celebrate and socialise with food. We are more than a mechanical thing that needs fuel. We are not inanimate objects like a car that has to be topped up with petrol to run.
We are highly complex beings that need complex feeding. Food is part of life, part of feeding the mind, soul and spirit. I love Nigella Lawson for her thoroughly honest enjoyment of good food. There are a few blogs I read purely for the pleasure of reading their love and respect for good food and joy in cooking. One of my favourites is Gluten Free Girl and the Chef by Shauna and Danny Ahern.
Lynda's post was triggered by a comment about being a hostage to food. The only way food can take us hostage is if we use it in unhealthy ways such as happens in eating disorders. Sadly some of us fell in a trap caused by the addictive properties of wheat and sugar while others learned to use food to manage unmanageable emotions.
We can always continue to learn and tweak responses and reactions around food but I would question anyone who tried to lower their interest and pleasure and excitement around food. You cannot dumb down one part of yourself and not dumb down other aspects.
Not everyone is a foodie but if you are interested in nutrition and food then I say go for what you love to do. Let your enthusiasm rise up and keep you within your healthy parameters.
I hope that all my readers have freedom to have fun and pleasure with food. I am passionate about freedom to enjoy this basic pleasure of life.
|LYNDA'S LUSCIOUS DESSERTS|
Breakfast:- Cheese omelet with mushroom garlic and onion
Lunch: Rice crackers and camembert, pesto
Dinner:- Roast beef, kumera, pumpkin, onion and cabbage
Snacks:- Almonds, dried apricot. Licorice
Drinks:- Water x 0
Flavoured Tea Infusions x 4
Black coffee x 2
Daily Goal:- 1.5lt or 5 - 6 cups large *no*
BP:- 11th May 2012, 147/75
23rd May 2012, 135/75
15th June 2012, 135/85
17th July 2012, 137/75
3rd September 2012, 125/75 ... Meds changed. Accuretic becomes Accupril.
Weigh In 7.30 am
1st August:- 91 kg/200 lbs
1st September:- 87 kg/191.5 lbs
Start Weight:- 114 kg/251 lbs
2012 Weight Loss History
January:- 10.5 kg/23 lbs
February:- 3.5 kg/7.5 lbs
March:- 3.5 kg/7.5 lbs
April:- 3 kg/6 lbs
May:- 1.5 kg/3 lbs
June:- 2.5 kg/5.5 lbs
July:- + 1 kg/2 lbs
August:- 4 kg/8.5 lbs
|SUGAR SNAP PEAS|
CAN'T WAIT TO PICK AND EAT