I’m steeling for the next doctor visit. He’s sure to ask how I have been losing weight, without adding that following his and the nutritionist’s advice did not work. I’m sure he can’t begin to accept that the super-simpleminded just-eat-fewer-calories-than-you-burn-up cliché might be flawed. He’s like most medical professionals, totally invested in that conceit.
It’s likely that when he hears low-carb, he’ll react with the litany of provably false slams. It’s water weight that will come right back on, it’ll clog your vessels with fat and plaque, and you can’t sustain that loss, no one does. My case has been continual week-to-week loss of fat and pounds; if there were water loss/regain, it disappeared into the non-stop and net.
I did my research and continue to tweak and added knowledge that he doesn’t have though. The trick of course is no trick at all. It requires that overworked phrase lifestyle change.
I snort severally. That term lifestyle does terrific work. The anti-LGBT folk love to call homosexuality a lifestyle, so they can pretend that disdain and discrimination are not those at all. However, food choices certainly can be.
Fortunately, as the main cook and shopper around here, I have more than a one-man vote. I stock the pantry, fridge and food bowls.
My research has resulted in a new mini-library in that process. My low-carb books, printouts and PDF files almost all come with recipes as well.
Unfortunately for us low-carb converts, many of those dish and meal maps don’t excite us. Many of the docs and nutritionists who developed them tried sincerely, but seem to have been more concerned with paralleling their guidelines rather than pleasing the mouths, eyes and noses of the new lifestyle followers. I can project what these recipes’ output will be like from reading their ingredients and preparation steps. Many lack sensuality and attention to savor (a.k.a. sapidity).
I’m confident that I can augment those to please me and my family and guests. I cook to please.
Meanwhile, I’m fine-tuning my planned food lifestyle as I add more carbs from the base level. I’ll report on both what I try in carb/fat/protein percentages/grams, and how I tweak those from the scale and body-fat analysis as I get into it. There are bound to be changes.
This series includes:
Call it Lifestyle on the intellectual and emotional commitment to low-carb
Watching the Struggle on my grandmothers diet woes
Wrestling with Fat on overcoming fear of dietary fats
Hunger? do you starve on a low-carb diet?
Low-Carb Eats on what’s on the menu in the regimen
How Much of What Food on calories-in/calories-out cliché
Dr. Cadaver on mindless trust in group averages
Who’s Counting on body fast v. weight
Part 1 on pants don’t lie
Tags: harrumpher, fat, diet, low-carb, recipes