Archive | February, 2014

Is Weight a result of eating? Or is eating a result of weight?

27 Feb

I need to eat a skinny person

 

I love Dr. Sharma’s thoughtful articles. Here’s a provocative one that explains why “Energy in vs. Energy out = Weight” is a flawed equation for so many of us.

The whole article is available here, but the fundamental flaw in our thinking may be that we weigh too much because we eat too much. What if, instead, the amount we ate was a function of our weight? That weight was not the result of eating too much but that in fact, those who weigh more eat more?

“Generally speaking, heavier people tend to eat more because they have a stronger drive to eat and/or need more calories to function – in other words, body weight itself may very much determine energy intake and output (and not just the other way around).”

The premise is, fix the physiology that leads to increases in weight, and you fix the weight. My own experience has led me to believe that for me, insulin sensitivity and an increase in ghrelin as my body fought to regain the 40 lbs I lost in 3 months while sick, led to an insatiable hunger that I could not control. Once I got the insulin sensitivity under control by eating lower carb meals, the hunger corrected. A combination of that plus the sleeve got to me to the point I am today.

Very curious to hear others’ perspective on this article.

Seven months of progress

25 Feb

Here we go. Before surgery and today.

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Goals may appear closer than they actually are

24 Feb

www.sleevers.wordpress.com

 

I was stalled for a month and really starting to fret about it. After much advice from all, I had recently increased calories from 600 to 900, and all of a sudden I stopped losing weight. But I was determined to not go down to 600 again, because this is part of how I have ruined my metabolism in the past, by just starving myself. My persistence paid off. A few days ago, I started losing bit by bit again, and I’ve now lost a total of 64 lbs.

Here’s the really good news. I went to see my PCP today and asked her how much more she thought I should lose. She said I could stay at my current weight (167 lbs at 5’5) and be healthy. But I pointed out I still had rolls of fat on my stomach. I was informed that it was brown fat, and I would probably lose my boobs and hips before that fat came off. I finally pulled down my pants and showed her my stomach and my back, the areas where I have the biggest problems. Apparently, while there’s some fat left, a lot of what I think is fat, is actually skin as well. I hadn’t been quite sure. But after taking a good look at me, guess what she told me?

She said I am 10 lbs away from a healthy, reasonable goal for me 🙂 That would put me at 157 so let’s just say 155 lbs for nice round numbers. So now I have a goal to work toward, one that I think I will be happy at. That would also likely put me somewhere between an 8-10 for dress size, which I will be just fine with.

Part of me can’t believe I’m so close to goal. The other part of me realizes that 10-12 lbs at this weight could take months, so all I can do is keep on keeping on. But I’m smiling today 🙂

 

Long day and a simple meal

22 Feb

Pot roast from Costco, softened for 4 mins in the pressure cooker. Bag of vegetables steamed for 5 mins in the microwave. Yummy, healthy, and easy.

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Ermaggherd…yummy protein bars

19 Feb

Look what I found at wal-mart. They taste like those nutty buddy peanut bars, except they’re much better for you. I think they will be an occasional treat for me. Hard to believe it’s got 15 gms of protein.

I also got vanilla cream and cookies and cream. Hope those are as good.

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Low Carb Savory Sausage & Veggie Frittata

17 Feb

Sausage Egg Cheese Veggie Fritatta www.sleevers.wordpress.com

I wanted to make a simple egg, sausage, cheese, and veggie frittata. I like the idea of a one-pot meal that combines protein and veggies and doesn’t require you to be a cordon bleu chef to put together. So here is what I did.

Ingredients

  • 10 oz breakfast sausage (I think you could do ham, bacon, sausage, italian sausage, or some combo of any of these)
  • 6 eggs
  • .5 cup or Half a cup of half and half (confusing eh?)
  • 1/2 c Parmigiano Reggiano shredded cheese, divided into two parts
  • 1 c chopped portabella mushrooms
  • 1 leek washed well and chopped
  • 1 c baby spinach chopped
  • 5 campari tomatoes thinly sliced
  • 1/8 tsp red pepper flakes(optional)
  • Freshly ground black pepper
  • Salt if you need it, I didn’t add because of the salt in the sausage and the cheese

Method

  1. Turn oven on to 350 degrees
  2. Brown the sausage in a pan that you can put into the oven. Just as it is lightly pink in parts and browned in parts, add the chopped leeks and cook until they are soft.
  3. Add the mushrooms and the spinach and cook until wilted. Take the pan off the heat. Add red pepper flakes if using.Low carb Savory Sausage Fritatta www.sleevers.wordpress.com
  4. Now, in a separate bowl mix together the eggs, half and half and half the cheese and the freshly ground pepper. (that’s three halfs in one sentence now).
  5. Pour the egg mixture over the meat and veggies.
  6. Lay out the campari tomatoes on top of them. I’m not very talented at food decoration but you could make this look beautiful if you tried.
  7. Low carb savory Sausage and Veggie Fritatta www.sleevers.wordpress.com
  8. Sprinkle the remaining parmesan cheese on top.
  9. Bake for 30 minutes until the top is lightly brown and the eggs are set. I then broiled mine on high to get the eggs a bit browned.
  10. Serve with a side salad and you’re ready to go!

A few more veggies on the side www.sleevers.wordpress.com

 

Makes 16 sleever servings. Each Serving has:

  • Calories: 230
  • Carbs:  9 gms
  • Protein: 15 gms
  • Fat: 15 gms
  • Fiber 1 gm

The “joys” of Travel

16 Feb

The last few days have been hectic, exhausting, and fraught with travel woes. Since last Saturday, I’ve been to Paris, New York, Boston, Smithfield, Chicago, and back to Dallas. I’ve been in taxis, subways, planes, trains, and cars. I’ve been in three different time zones. I’ve been caught in a blizzard that grounded 11,000 flights across the country.  I’ve been stuck on a train from Boston to Chicago that had no food except Top Ramen and Diet Pepsi. I’ve had time to read six books.

And I’ve done alright with food and drink.

I’ve realized that carrying your own protein bars, jerky, and almonds is the best habit I’ve developed  over the last six months. Not only did it help me, but my colleague ended up eating bars with me each time there was no food available.

I’ve also realized that even 7 months after surgery, when I get stressed and tired, I want carbs. I’ve realized that I still want to eat junk when I’m bored, like on the plane journey back from Paris to New York where I ate a packet of chips and a small cookie.

But I’ve also realized that I gave away the desert on my tray after that, because as I told my seat mate, “I agree, desert is the best part, but I already ate a cookie”.” I can’t see myself making that trade-off before the sleeve. So I’ve learned some new habits and that pleases me.

I’ve been stalling a lot despite my sticking largely to the plan. In the last month, I’ve only lost 1 lb (yes you read that right, one measly pound in a month, where I’m eating under 900 calories on average),  but the good news is that I came home with an inch off my waist and another off my hips! I needed that. I could tell something had changed because my size 10 jeans felt different, and although the scale says the same, I’m glad to see evidence that my body is still “working it”.

This week, I’m home and I plan to increase my protein intake and water intake to compensate for the lower amounts during the travel. Not a bad way to get back on track.

And I’ve realized that it is indeed possible to get to a point, somewhere in the future, where the sleeve is just a part of who you are, not what defines you. I’m ready.

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