Reading For Fun and Profit

Standard

Literature is a textually transmitted disease, normally contracted in childhood. ― Jane Yolen

It’s not actually books I have to recommend to you today, but interesting news in the world of science and nutrition. I’ve been sick, you’ve been sick, we’re all busy. So when you have a few minutes to relax, have a look at these and see what analysis you come up with. I’ve given mine, naturally.

  • Ancient Greek athlete training diet. I found this particularly interesting, as modern trainers overwhelmingly assure us that it is “impossible” to be any kind of high-performance athlete without lots and lots and lots of carbohydrates. Apparently the Greeks didn’t think that at all, and recommended abstaining from bread for six months prior to any serious competition. Interestingly, the Greeks also didn’t think it was normal for someone to be a sobbing, shaking, emotional mess by the end of a race, either: something we think it perfectly normal.
  • Low blood sugar and marital aggression. Don’t get me started on what was done in this study, or whether it was a good idea to give a bunch of couples voodoo dolls, representing their spouses, to shove pins into. Or, even worse, get them to compete against each other, with the winner permitted to cause physical discomfort to the loser. I’m tempted….ARGH. Ok, I’ve got it under control. Let’s just talk about the findings. SHOCKINGLY, when you have low blood sugar you have a harder time controlling your temper. Idiotically, the conclusion they came to was this:

Sugar, or glucose, is used by the brain as fuel to help regulate self-control…If couples have a sensitive topic to discuss, it would be really smart to do it over dinner or better yet after dinner.

*Sigh. YOU DO NOT NEED TO EAT SUGAR TO FUEL YOUR BRAIN OR CONTROL YOURSELF. Yes, your brain needs some glucose. That’s why your body can easily make glucose, especially if you fuel it with all the fat it wants and needs. But your dietary need for glucose is precisely 0%. Ask any diabetic: Too much glucose=coma and death. Too little glucose=coma and death. What you need is a very steady supply of glucose. Your body, by the way, is excellent at self-regulating the amount of glucose your brain needs when you don’t abuse it. A high-carbohydrate diet, by the way, is abuse. Too much, too little, too much, too little, too much, too little is the constant cycle you get trapped in, leading to the destruction of your organs and arteries.

What’s happening to the couples described in the study is that their blood sugar is dropping too low as a result of diet that is too high in carbohydrates. It’s not normal. It’s not right. It’s not what the body is made to do. And it’s seriously impeding their ability to control themselves.

The answer isn’t to avoid talking about anything serious till after everyone’s eaten. What kind of stupid, foolish advice is that? Since when does life wait for you? Anyone? Since when do your kids say, “Hey, Mom, I know you haven’t had lunch yet so I’ll just sit here quietly and play by myself till your blood sugar is high again.” Or “Hey, Dad, what a stressful day and I’ll bet your blood sugar is really low after that sandwich and candy bar you had for lunch. Why don’t Sister and I put off our hair-pulling and screaming match till after you’ve had a chance to eat?” Since when does the phone have a glucometer attached that monitors your blood sugar levels and only allows stressful calls about bad news to come through after meals?

This is a band-aid suggestion for a wound that needs stitches and antibiotics. The answer is to stop eating, and stop feeding Sister, all those carbohydrates. Stop riding a blood sugar roller coaster all day long. No more spaghetti, garlic bread, pizza, oatmeal and smoothies. Eat fat and meat and vegetables and a moderate amount of fruit, in that order, and let your body regulate your blood sugar–and your mood–all by itself. Make sure you get the fat, because your body desperately needs it to regulate and manufacture hormones, which is another key to balanced moods. Then you can work on controlling yourself and your emotions honestly, without a 100-pound sugar-shaped weight around your neck slowing you down.

You know what else this means? It means that when you’re feeling sad/depressed/angry/frustrated/upset/bored the worst possible thing you can do is to go snarf down a donut to make yourself feel better. You’re only making it worse.

If you want proof that I’m right, you could try the experiment that I tried personally. Accidentally, really. I stopped eating grain and sugar and upped my intake of saturated fat. When I did eat sugar, it was in controlled amounts, after large, satiating meals and in mediums packed with fat, like custard and cheesecake. But once in a while–perhaps three times in the last year?–I’ve had more sugar than I should have on a relatively empty stomach. (No grain, so this isn’t to be confused with the hormone-altering power of gluten. This was sugar only.) It’s a long story how it happened; won’t go into that, or the immediate physical effects which weren’t pleasant. What’s important is the effects a bit later, about the time my blood sugar was plummeting like stone. Each time my emotions went crazy. I felt like an insane person because there was a part of me that knew this was irrational and wrong. I was incandescently angry…at nothing. I was giddy with excitement…over nothing. I was depressed to the point of suicide…for no reason at all. The first time it shocked me. I didn’t know what was happening. The second time I was ready for it. I first made a conscious decision to ignore my emotions. Then I drank 4 tablespoons of butter and coconut oil in some decaf. That helped everything very quickly. So if you want to know what sugar is really doing to you, give it up for a couple months and then suddenly add it back in. Irrespective of the physical consequences, I’m pretty sure you won’t like the emotional ones.

To test this theory Dr Ramagopalan has examined blood taken from the umbilical cords of 50 healthy babies born in November and 50 born in May when, after winter, levels of vitamin D are low. The May babies had a far higher frequency of newly generated white blood cells called T cells which are normally programmed to react against infection by an outside agent and to tolerate the body’s own tissues.

However certain types of T cells react against the body tissues and they may cause autoimmune disease later on if they persist. These unwanted T cells are normally removed from the body in the first year of life by a clever arrangement – they are deleted in the thymus gland, a process that requires vitamin D. So a low vitamin D level leaves the baby at risk.

I think the moms’ diets too high in carbohydrates, and grain in particular, is highly implicated in inflammation and immune disorders. BUT, if vitamin D is essential to clearing out the junk, then eating too many carbohydrates and also being low on vitamin D is a double whammy putting you at greater risk of disease. Kind of like first feeding your kid a sugar cereal for breakfast and then also denying him hormone-producing and regulating essential fats by giving him skim milk, and then punishing him for having a screaming fit 30 minutes later…

 

Stuff and Bother

Standard

It was the year my Aunt Clara went to visit her cousin. Now, her cousin was not only gifted on the glockenspiel, but being a screech owl, also sang soprano in the London Opera.

–Owl

The long silence has been due to illness. I got the flu and it was just too much to blog while living the rest of life. The main problem was not the illness per se, but all the pollution that greatly exacerbates the breathing difficulties of any illness that affects the respiratory system.

However other than having difficulty breathing, which is related to air quality, this illness was not nearly as bad as it used to be.

This is one of the benefits of living a life without sugar and without grain: better health in general. You don’t get as sick as often, and generally when you do get sick it isn’t as debilitating or as lengthy. We all understand here that I’m talking about common illnesses, right? I can’t say what will happen if you go get malaria, tuberculosis or polio.

Why is this? There are two reasons, positive and negative. First, when you don’t force your body to run on glucose all the time, you stop flaying your immune system at every meal. This particularly happens when you eat sugar. Second, when you fill yourself with healthy saturated fats you provide the immune system with the building blocks it needs to work properly and efficiently.

Recently The Roommate had a blood test specifically related to immune system function. The doctor called, mildly concerned because some markers were a little high. This made me laugh. “Nothing to worry about, just keep an eye on it.” So we went looking into it. Everyone knows if the markers are low this is bad. But high? Sure enough, we found that her values are actually safely within the true normal range–just the high end of normal. What this doctor perceived as “normal” is only the “new norm.”  Let me explain what I mean.

This kind of blood test has been available in developed countries for quite some time, and hence a true range of normal has had time to be established. Here in this country, it has only been available for a short time–exactly the same time that people have been turning to a low fat, high carbohydrate diet in line with Western nutritional standards, and sugar has suddenly become an important part of the everyday diet. (Purely coincidence, of course, that this is also the time when heart disease, diabetes, cancer and obesity have been skyrocketing mysteriously.) During that short time, a much narrower range has been established as “normal.” And here’s where it gets interesting. Although the Chinese range has a bottom number the same as ours, its top number is much smaller. This explained the doctor’s strange ambivalence. The number she saw was higher than she ever normally sees: 3.7. But despite the fact that this is higher than normal for her experience and the Chinese’ recently established “normal” range, no doctor anywhere thinks you should bother to be concerned unless the number goes over 4 and stays there for a long time. And most don’t think you should really care until it gets over 5, at which point you should start looking for things like leukemia. Western testing standards have 3.7 as within the normal range, at the high end. Meaning….Ninja Assassin Immune System function.

Which also explains The Roommate’s raging good health. During all her healthy whole grain and fruit smoothie years, she got every little sniffle that crossed her path. She lived in a constant state of getting a cold or getting over a cold. This happens when you live and work tightly packed with 20,000,000 other people. But a month or two into ditching the grain and sugar, and especially once she started drinking butter and coconut oil all day, she couldn’t seem to get sick no matter how hard she tried. I have had similar results. Now I’ve been more affected by years in the pollution, and respiratory illness is a little harder for me than for The Roommate. Not everyone has exactly the same results in an apples-to-apples comparison.  But the difference between my whole grain and smoothie years and my butter coffee and steak years is the same as The Roommate’s: dramatic. I am sick far less often. And now I get sick with minor colds that last 2-4 days. During them, I am well aware they would have laid me up for weeks just two years ago.

So here’s what we’ve noticed, in particular:

  • We get sick far less often than anyone we know in this giant, over-populated international city with sub-standard sanitation. By “sub-standard” I mean that no one thinks soap is important, either in washing their hands or cleaning places like bathrooms or items like dishes. Most people don’t wash their hands at all, and if they do their idea of “wash” is simply rinsing them for 3 seconds under tap water too dirty to drink. This is also not a place that allows people to stay home when sick. You can’t miss work or school unless you are actually hospitalized, so offices are perpetually filled with ill people. By “far less often” I mean that it is not unusual for us to go two weeks in which most of The Roommate’s workmates are coughing, sneezing and groaning their way through every workday, when we meet 5 people during the week for counseling or meals and every one of them is sick: and yet we never have a sniffle.
  • When we do finally get sick, most of the time we barely notice. “Getting sick” in the past meant sneezing, coughing, and having to bring back loads of over-the-counter meds like Nyquil from every trip to America to see us through the next year. It meant developing coughs that kept us up at night for two weeks after the illness was otherwise over. Over the past year we’ve realized that when we’ve been exposed to enough sick people we’ll finally have about 24 hours when we feel more tired than usual, and often get a small headache that doesn’t want to go away. That’s it. Tylenol or aspirin usually fixes it right up. Instead of worrying about running out before we can get back to the States, we now worry about our over-the-counter cold meds wasting space in drawers and expiring before we use them.
  • We used to live our lives at 5-6. Now we live them at 9-10. If you make a scale from 1 to 10, with 10 being the best you’ve ever felt and 1 being just shy of dead, we used to get through every day at 5 to 6 and thought that was normal. We thought this was just normal aging. You always feel tired and draggy and depressed, right? Now we live at a constant 9 to 10. In the past when we got sick, we’d go from 5-6 to 2-3. Now when we get sick, we are at 6. Sometimes we don’t have any noticeable symptoms like sneezing or fever. We just feel tired and draggy and depressed…like our old “normal.” The Roommate’s constant refrain when she does finally get sick now is, “I can’t believe I used to feel this way all the time.”
  • We recover much more quickly and without any vitamin C, zinc, or echinacea miracle cures. A giant flu is trudging around our city even now, laying people low for weeks. Really. Weeks. Weeks of antibiotics. Weeks of dragging through every day feeling like death. Weeks of coughing. This week, we finally got it. I was sick from Sunday to Wednesday. I didn’t feel like doing much Sunday-Tuesday, but it wasn’t anything like being sick used to be. Wednesday I stayed in to help myself recover, but I didn’t want to. I was starting to feel active and bored. Thursday I had a normal day running around in and out of the house, with the only consequence being a bit more tired than usual. Today I feel myself. The Roommate, meanwhile, with her Ninja Assassin Immune System, killed it in about 24 hours.

Will you have the same results, guaranteed? Of course not. The immune system is affected by things besides what you do and don’t eat. Even the strongest immune system can’t beat off every illness. Other conditions can lay you low or hurt your immune system. You can have other conditions–such as my respiratory sensitivity–that affect the way you respond to illness. You might have inherent weakness from some other issue that make you susceptible.

But what I can guarantee is that things will be better if you eat right.

 

 

Why I Can’t Overeat

Standard

Hunger is insolent, and will be fed. –Homer

Ever since I started eating this way I wanted to eat eggs. I know they’re relatively cheap little powerhouses of fat, protein and nutrition. But I’m allergic. Finally I ran across a mention that most people with an allergy to eggs don’t show allergy to raw egg. It’s the “scrambling” of the cooked proteins that makes them indigestible to some. Sure enough, that turned out to be true for me.

I’ve felt even better since I added eggs to the menu. I don’t love raw eggs–who does, really?–so I had to invent a way to eat them. I finally hit on this:

2/3 C coconut milk (fresh or from paper packaging–the kind without six kinds of emulsifiers and stabilizers: just coconut. If you’re not sure if your coconut milk is filled with additives, the sure-fire test is the refrigerator. Put it in there for a few hours and the “milk” and “cream” will separate. If it doesn’t, you’ve got soy, carageenan, guar gum or something else in there.)

3 raw eggs from pastured chickens

1 1/2 t maple syrup (You could do Xylitol or honey or something if you preferred. )

2 T cocao powder (the real stuff, not Dutch-processed: that processing removes all the stuff that makes cocoa taste bitter, which is precisely what is so good for you about cocoa. You don’t have to eat chocolate or cocoa, but if you choose to why not eat the stuff that retains all the nutrients? This is the stuff I’m able to get. Who knows if all their glorious hyperbole is true; but it surely does taste better than Hershey’s.)

1 t vanilla (I make my own from vanilla beans)

2 T fat (I use 2 T of butter, or 2 T of coconut oil, or 1 T of both, or 1 T of MCT oil: whatever I have on hand and feel like at the time.)

I throw it all in a blender except the butter and oil. I add those through the hole in the top as it’s running. Then I put the whole thing in the freezer for 15 minutes to 1 hour (depending on how you like it).

I just drink it with a straw–it has the consistency and taste of a chocolate milkshake. The first time I made it I realized I had to hide it from The Roommate (who can eat cooked eggs just fine, thank you) because she looked on it as dessert. I also feel great after drinking it. It’s not only become a general way to get my eggs, but is now my go-to “in a hurry” meal. It takes seconds to put together, only a few minutes to reach the right consistency in the freezer (during which time I can do other things) and keeps me going for hours.

But it is surreal.
Continue reading

What To Do With The Junk

Standard

Who is wise? He that learns from every one.
Who is powerful? He that governs his passions.
Who is rich? He that is content.
Who is that? Nobody.
–Benjamin Franklin

So you’re eating well. What on earth to do with that pantry full of staples? That big bottle of corn oil, the cola, the flour, the oats, the cornstarch, the sugar and brown sugar and corn syrup? Do you just throw them away?

Absolutely not! We’re nothing if not thrifty here at askmehowithappened.com, so here’s some things to do with that stuff besides poison yourself with it.

Sugar:

1. Body Scrub. Mix your brown sugar with whatever kind of oil you prefer and it makes a lovely skin scrub. It’ll feel like a day at the beach, only without the dryness from all the salt water.

2. Grinder Scourer. Throw some white or brown sugar in your coffee grinder or blender, run it for a minute or two, and it’ll scrub that baby out beautifully.

3. Antibacterial. Know why that bottle of corn syrup lasts up there for years? It can’t go bad because it’s too sweet. Large amounts of sugar…ahem…KILL THINGS, making it a a good thing to pour on wounds before you bandage them up.

4. Hand Cleanser. If you’ve got a lot of junk on your hands that won’t come off with just the soap, scrub your hands with sugar while you wash. It’ll get off the grime and won’t ruin your skin (or sting) like salt.

5. Flower Extender. Put some sugar in the water of freshly cut flowers so they look beautiful longer.

6. Wasp Murderer. Got a wasp hanging around where the kids play? Make a simple syrup (equal amounts sugar and water boiled till reduced and thick) and put it in a glass jar. Put it outside. The wasp will fly in, get stuck and stop being trouble. This will get that pesky fly out of the house, too.

7. Grass-Stain Remover. Get out grass stains by mixing sugar and water into a thick paste, spreading on the stain and leaving for an hour before washing. It won’t whiten the clothing like salt would.

8. DirtyLittleSecret. And finally….would I ever eat refined sugar voluntarily? Yep. Two reasons.

  • You Sherlock Holmes fans will recall the mystery in which a man is found on the beach, covered in welts that look like whip lashes and nearly dead. A swig of brandy saves his life, and it turns out he’s been stung by a Man ‘O War jellyfish. Well, sugar is a stimulant, and it has its uses there. Disagree with me if you want, but I have a friend who has to undergo painful treatments at the hospital once every two weeks. It’s outpatient, and afterward she often feels a little light-headed and weak. This is difficult, seeing as there’s no good place to wait there to recover, and, this being a developing country, getting home and doing things are all just a bit more difficult than they are back home. A little bit of something sugary (always in a delivery mechanism full of protective fat) revives her without making her crave more sugar. A half a Payday bar or a little box of full-fat chocolate milk once every two weeks isn’t going to hurt her.
  • When I get the hiccups and they just won’t go away, no remedy works for me except swallowing a spoonful of sugar, dry, slowly. Thankfully I rarely get hiccups.

Soda:

1. Grease Rinser. Pour cola on stubborn grease or oil on kitchen counters, tile floors or garages. Let it sit over night and it scrubs off more easily.

2. De-Ruster. Soak a rough fabric in cola and use it to scrub off rust. Also pour cola over rusty bolts to loosen them. (Give it a little time to work, though)

3. Burnt-Pan Cleaner. Let burnt pans sit in cola for a little while, and they should come clean more easily.

4. Gum Shampoo. If you, or your toddler, gets gum in your hair, let it sit in any soda for a few minutes before trying to get it out.

5. Laundry Helper. A cup of lemon/lime soda added in the wash will help get grease and blood stains out, as well as leave the clothes smelling fresh.

6. DirtyLittleSecret. Finally, is there ever a reason I’d voluntarily drink soda? Yes, one. When traveling in a developing country, it is possible to get quite sick from bad food. When you can’t get Pepto and the local “doctors” would just tell you to spend the night vomiting and see them in the morning, cola can save your life. Cola is generally better than lemon lime or orange in this application, because it helps balance PH levels in your stomach. In the last 15 years it’s saved me a good 10 times. One time I was even saved by Sprite–I succumbed to a dangerous stomach ailment (probably food poisoning) when alone. I couldn’t keep down anything for days–not even water. I couldn’t reach anyone on the phone. Finally I was so weak I couldn’t crawl all the way to the bathroom, when FINALLY someone called to see how I was. I begged her to bring over Sprite–which, sure enough, I was able to keep down. I don’t know why, I just knew somehow that my body would reject any kind of cola. I needed something milder and without caffeine. That Sprite gave me enough strength to get up, and helped me keep down water and bland food.

 

Corn Syrup:

1. Bubbles. In this post, I mention how to make lovely bubbles for your kids. That’s about all I know to do with corn syrup besides poison myself with it. I don’t keep it around.

2. DirtyLittleSecret. Would I ever voluntarily eat corn syrup? Nope.

 

Flour or Corn Starch:

1. Goo. Yup. 1 1/2 T of water, some food coloring in whatever color you like, and 1/4 C of corn starch. Mix it thoroughly. Then you play with it. When you squeeze it, it goes solid. Relax and it liquefies. Just like quicksand, you can hit it as hard as you want to spoon and it won’t go in-but let the spoon relax on it and it get sucked down. Your hand too. See if you can get it out…

2. Play dough, of course. Some recipes here.

3. Sink Shiner. Sprinkle flour in it while dry, then wipe down with clean rag. Shiny sink!

4. Copper Polisher. Equal parts flour, salt and vinegar makes a good copper polisher.

5. Watercolor Paint. Heat 1 C of flour and 2 C of water gently, stirring till thickened. Then add whatever food coloring you want to get the desired color, and your kids can use it as watercolor paint for their home art projects.

6. DirtyLittleSecret. Would I ever eat flour voluntarily? Nope.

 

Corn or seed oil:

1. Bubble Bath. 2 cups of corn oil, 3 T of shampoo and any essential oil you like whirled together make a bubble bath.

2. Antifreeze. Rub gaskets with it keep them from freezing in winter.

3. Shovel Seasoner. Oil down your shovel in winter to prevent snow from sticking to it while you clear the driveway.

4. Burr Removal. Remove burrs or anything sticky from your dog or cat by dousing it in corn oil before washing the animal.

5. Zombie Preparation. Prepare for the End of Time with your cheap corn oil lanterns.

6. Ear Mite Treatment. Oddly, corn oil appears to work beautifully for treating ear mites in cats. Put a drop or two in every day for three days, cleaning the ear out with a cotton ball afterward.

7. Paper Remover. If you’ve got some paper stuck to a wooden object, rub the paper down with oil. Let it sit a bit and it’ll soften and peel off.

8. DirtyLittleSecret. Would I ever voluntarily eat corn oil? Don’t think so. Not when there’s butter, lard, coconut oil, olive oil, ghee and bacon fat to be had in plenty.

 

Oats:

1. Anti-itch. I had a friend once who swore by oats in the bathwater to end any kind of itchy skin. It also works well on dogs.

2. Animal shampoo. Yep. Oatmeal shampoo is great for cleaning dogs. Gets them cleaner for longer. If you skinned something and need to clean the fur before tanning it, scrub it with oats.

3. Fridge deodorizer. Some uncooked oats in the fridge absorbs odors nicely.

4. DirtyLittleSecret. Would I ever voluntarily eat oats? Nope. Although there seems some decent evidence that they aren’t as dangerous as wheat or corn. They have as much phytic acid keeping you from absorbing nutrients, but not as much gluten-like protein. At least, not enough to bother most non-celiacs. But basically I’d never eat them because…why on earth bother? They’re tasteless and provide nothing that you can’t get in far larger and more bio available amounts from all kinds of meats and even vegetables. They’re kind of a comfort food for some people, but only after dumping tons of sugar, raisins, cinnamon, butter or something into them–and even then I suspect it’s more for the associations with a bowl of warm something on a cold morning than any actual love for oats. Think about it: if you’d never eaten it or seen it and today someone offered you a bowl of mushy, greyish yellow, plain oatmeal slop, would you even taste it? Unless you’re a villain working the feudal farm and trying not to starve to death, just skip the oats, ok?

The Good, The Bad and The Ugly III

Standard

Just because something isn’t a lie does not mean that it isn’t deceptive. A liar knows that he is a liar, but one who speaks mere portions of truth in order to deceive is a craftsman of destruction. ― Criss Jami

We’ve looked at the good. We’ve looked at some bad. Now…the ugly.

  • Eating protein will kill you in middle age, and then somehow–magic, I think we can assume–becomes protective after age 65. Variations of this article came out all over the news about two weeks ago. It was such a headline that I had several people ask me about it. It took me about a week to get the time to find the actual study, and then more time to get around to writing about it. But here we go, finally.

As you probably already guessed from the idiotic statement that the same protein that will kill you if you’re 64 will suddenly protect you from death once you turn 65, this is a load of baloney. This contention alone ought to be enough to put every reasonable person on alert. Continue reading

The Good, the Bad and the Ugly II

Standard

I’ve always thought that explaining how science goes wrong is the best way to explain how science really works. There is a beauty in the clever ways that trials can be rigged by design, and it speaks to the reasons we do trials in the first place: because we want them to be fair test of which treatment works best.  –Ben Goldacre

In the first installment, we looked at a couple good things in the news of health and nutrition. But sadly, there’s even more in the bad and ugly. Today…the bad. Tomorrow…the ugly–a brazen attempt by “researchers” with a vested financial interest in non-animal protein sources to scare you into not eating meat. It’s very ugly, and it’s what I’m most anxious to get to. Several of you Faithful Readers have also asked me about it, and your suspicions are right: it’s horrific science and meaningless to your eating habits.

However I don’t wish to ignore other bad science. That wouldn’t be fair, so I’ll restrain myself and save the protein article for the end.

The Bad:

Continue reading

The Good, the Bad and the Ugly I

Standard

There’s a patch of old snow in a corner
That I should have guessed
Was a blow-away paper the rain
Had brought to rest.

It is speckled with grime as if
Small print overspread it,
The news of a day I’ve forgotten –
If I ever read it.

–Robert Frost

There’s good, bad and ugly in the news. How about the roundup? We’ll start with the good.

The Good:

Experimental Fun

Standard

While you are experimenting, do not remain content with the surface of things. –Ivan Pavlov

In the last post you’ll perhaps recall our Calorie Math™ conundrum. I had exercised, about 400 calories worth, and then eaten over 2,800 calories that day. Despite being told that I should eat 1,300ish calories to lose a pound in the course of a whole week and 1,660 calories to stay at the same weight, I somehow managed by the next day to reach the smallest number I’ve yet seen on the scale.

After eating all that, I wasn’t particularly hungry for a few days. I ate what I wanted; and I have now gone to the trouble of figuring out that it ran around 1,500 calories a day. Yet despite under-eating for several days, I didn’t lose any weight. Stayed the same. This is fairly typical.

The other day, however, I wondered: What if I ate 2,800 again, only this time with a large proportion of carbs?

LET’S SEE!!

Continue reading

2 + 2 = 4ish

Standard

No amount of experimentation can ever prove me right; a single experiment can prove me wrong. –Albert Einstein

Anymore, I can’t resist the ads that pop up on my screen inviting me to investigate some surefire way to lose weight. I almost always know what I’ll find, and I’m always excited that it might be good fodder for the blog. Since I’m regularly researching health news now, the ads come fast and furious no matter what I’m doing.

Plus, I like to blow up online calculators.

Continue reading

Eggstraordinary

20140301-120450.jpg
Standard

An egg today is better than a hen tomorrow. –Benjamin Franklin

When you saw the title you probably thought I was going to talk about the amazing goodness of eggs. I could, but I’m not. If you want to know more, read here.

No, what I’m going to talk about is how I managed to eat eggs, being allergic, and one recipe for a fun way to eat them.

Continue reading