I am drunk off my ass, so I must post something.
On the other hand, I have very little to say.
So I’m gonna tell you about fats.
In fact, I’m going to tell you how I lost 20 pounds without even really trying. I would think it’s just a fluke, except that when I saw Jonathan in Paris, he had lost 30 pounds by doing almost exactly the same thing.
There are two fundamental principles: (1) Saturated fats are bad, and (2) refined carbohydrates are bad.
Let’s examine this for a second.
Staurated fats have a proven impact on blood syrum levels of cholesterol, which we all know is bad for you. I’m really not sure if this has anything to do with the weight loss, but my own personal cholestersol level is far more within spec than it was before. I’d love to add rigorous exercise to my regiment to suppliment this, but my current schedule doesn’t really allow this.
Here’s what I suspect is the more important part, though: I’ve stopped eating refined grains. No more white bread. No more white rice. No more refined sugar. And the coolest part is that I’m not hungry between meals anymore. Ass far as my research has led me to beleive, one of the key problems is that the consumption of refined carbs — grains or sugars — leads to a spike in blood sugar levels. WOO HOO!!! However, your body responds by releasing huge amounts of insulin. This takes the sugars out of your blood stream, and then hangs around, removes all the ATP from you system, and makes you continue to feel hungry. So, you eat again — even though you’ve had well more than enough calories for the day. The end result? You consume craploads more calories than you need, and you’re on a blood sugar roller-coaster that makes you crabby near meal-times.
There’s no magic bullet here. The basic axiom that you need to expend more calories than you consume still applies. However, by making yourself not as hungry all the time, eating less becomes a far more tractible problem.
I leave you with a very nic recipe that I constructed with the aid of a CIA textbook and some guidance from a professional chef friend of mine: I’ts a risotto-like dish made from steel-cut oats. And it’s very simple.
1 cup steel cut (“Irish”) oats
4 cups vegetable or chicken bouliion
1 medium onion, finely minced
1/4 cup olive oil
1/4 cup dry white wine (e.g. dry sherry)
In a medium sauce pan, heat the oil over medium. Add the onion and saute until translucent. Add the oats and stir until the oats begin to brown. Add 1/3rd of the boulion. Simmer until the liquid is mostly gone. Add another 1/3rd of the boulion, and do the same. Add the final 1/3rd of the boulion. Finally, when the last batch of boulion is reduced, add the wine and simmer down to a pasty texture. Adjust salt if necessary.
You can use this as a base for any sort of risotto-like dishes. Some good additions include fresh tomatoes, organo, basil, thyme, lemon juice, or anything similar that strikes your fancy.
Bon apetit, and enjoy the fiber. You’ll feel much beter.
Next time around, I’ll give you a more serious treatment of why polyunsaturated fats and monounsaturated fats are pretty much good for you, and why you shouldn’t try to limit yourself to low-fat options as much as low-saturated-fat options. In the meanwhile, add ground flaxseed to everything you cook, and stop buying white flour. You really can use whole wheat soft white flour anywhere white flower works, with the possible minor exception of angel food cakes. But we’ll explore that later.
In the meantime, I’m still quite drunk and must get some sleep. Hug someone for me, and be nice to your pets. Eat well. Be happy. And, for the love of God, spend some time outside this weekend (unless you’re being battered by a hurricaine). Come by and see our new office if you haven’t already. I’d love to meet up for lunch sometime next week.
And don’t worry. I’ve had over two liters of water. I’ll feel fine in the morning.