RSS

Tag Archives: diabetes

When a Diet isn’t a Diet (Or how my husband and I have lost 44 lbs in 12 weeks)

What if I told you that by omitting ONE food, our overall health and weight are steadily improving? Would you think that going without one ingredient is something you could do if the health benefits were not only weight loss, but also improved overall health?

Do you struggle with any of the following? (Likely more than one…)

You might be thinking to yourself, “Well, of course I do! Who doesn’t?” Kind of like a disreputable psychic who makes general statements which are likely to apply to a wide range of people and situations, the list raises skepticism.  However, it is precisely BECAUSE these symptoms are so widespread that people should be more concerned about having them, not less. A widespread collection of symptoms might just point to a widespread contaminant or cause. Does that make sense?

There are countless over-the-counter drugs that one can buy to try to get a handle on these awful feelings. If you were to go to your doctor and complain about these symptoms, the likely result would be a prescription for a pharmaceutical to ease the symptom only. Maybe they would request a test or 3 first and then still write a prescription.

However, how many physicians really dig into the causes of these things, especially occurring together? How many ask what you are eating? How many ask whether you have tried to lose weight and whether any methods were successful? My bet is VERY FEW. Why? Because even the medical profession has accepted that these symptoms are normal or average in our society, and are signs of perhaps aging or the general stress of living, even though they occur in children and teens as well as adults! (Not to mention, who would purchase all the over-the-counter meds and prescription drugs if people were to fix these problems with DIET alone?)

Finding the “Key” to good health

As citizens of planet Earth, we are faced with countless health choices and challenges in our everyday living. Some rely solely on pharmaceutical solutions to manage their symptoms; some use a combination of meds and natural approaches. Many of us have been delving for years into the natural keys to our own personal health, trying to discover what makes us feel the best and what makes us hurt, deciding which foods are “golden” and which are damaging our body systems, which combination of foods and activities will help us to lose weight or maintain a healthy weight and fitness level. It matters to some of us, a whole lot. It seems like it can be so much work to keep up with the conflicting information and possible schools of thought, that it can be frustrating trying to make real and lasting changes for ourselves and our families.

It doesn’t help that the waters are muddied by corporate voices that speak with profit as a primary goal, rather than distributing critical health information. I have no intention of sounding extremist or alarmist when I discuss the state of human health, but I do think that many people, even those who believe they are eating “right” or “healthy” are instead eating themselves into clinics, hospitals and even graves. The worst part of it is that while some people have a casual disregard for health matters, there are many who have the very best intentions, and are unfortunately operating on misinformation, rather than apathy or ignorance.

If you are like me, you have been hoping that at some point the light would shine down, illuminating some “truth” that you missed, and things would click into place.  That there would be some key that makes so much sense that you can’t believe you didn’t figure it out sooner.

Well, I am happy to say, we have figured it out! (For us, anyway.) I’d like to think that it’s the same key that might work for you. I’m just thankful that I heard the message enough times from other people passing through my life that I actually tuned in, and investigated! People on gluten free diets were talking about the major positive health impact that one change has made…

We gave up WHEAT, and our health and weight is steadily improving!


I believe that most people have had, at the very least, an inkling that processed carbohydrates are “bad”, or that there are better choices out there than foods with “empty calories.”  Reaching for a cookie, cupcake, candy bar, or slice of pizza usually is met with delicious anticipation as well as a pang of guilt for many people.  We brush it aside and think, well, it’s just one… or we remember that we did have a salad for lunch, which was a healthy choice. Or maybe we think that it’s a whole grain bran muffin, or that it’s a whole wheat pizza crust… that has some merit, right? We are getting our daily allowance of grains (the government tells us we NEED whole grains!) along with our veggies, fruits, proteins…

Except that many common grains in the wheat family contain gluten, which wreaks havoc on our bodies! It is true that some people are more sensitive to it than others, there are a wide range of effects from gluten sensitivity to celiac disease, however, if you are suffering any of the symptoms on that list, there’s a chance that wheat could be impacting your health and your life. (Click HERE for an extensive list of diseases associated with wheat consumption) Also, carbohydrates, whether they are wheat-based or not, spike blood sugar and can cause visceral fat, insulin resistance and diabetes.

I can only speak from my own perspective and on behalf of my own research and my family’s experience when I relate our stories in my articles and on my blog. As I say that, I am always hoping that the information strikes a chord with someone who is also looking for a health solution, and that they will give wheat-free and gluten-free living a try. (Buy Wheat Belly” by Dr. Davis, and the information will blow you away. And, if you are like me, it will spur you on to start reading even more, and question even more, and start following a path that seems to be more enlightening every day. Also, visit GreenMedInfo.com for a wealth of real research articles that will open your eyes!)

Back to the title, and why I say that this diet, isn’t a diet.

From what I have seen and read, I believe that our bodies have different norms in weight and shape, depending on how we eat. Our bodies adjust to a balance, and that balance can only be maintained by continuing to eat a certain way. If you change back to old eating habits, you will change back to your old weight and health status. It really is that simple. If you continue down a new food path (or “diet”), and stay there, your body will adjust to a new normal for that lifestyle, and that is where you will likely remain. To me, the term “diet” has the connotation of a temporary change to meet a weight loss or health goal. Maybe the word “program” would be better? No, programs tend to have a beginning and end as well. Hmmmm, I think “LIFESTYLE”, as it refers to a more holistic and long term approach or state of being. (Here is what Dr. Davis has to say about the diet not being a diet.)

At any rate, I am very interested to see where my own weight will stabilize, eating a gluten free diet, and very little sugar or processed carbohydrates. The things that we have deleted from our diet, we have no intention of ever eating again, because we know how bad they are for our health, not just our weight. That makes all the difference in the world!

There is a mental difference between mildly suspecting that a substance is harmful, and having evidence that it is. Between the research I have done, and the personal (anecdotal) experience, I am certain that wheat and sugar are extremely damaging to our bodily systems.

Since we are a real family, living in a real world with friends, family, co-workers and the like, and we will share meals with these people in our lives at times, it is natural that conversation about the way we choose to eat will be a recurring topic. The reactions from people vary from curiosity or support, to scorn, disbelief, or sort of shaking heads in pity that we are living our lives without the almighty grain, and even anger in some cases! At first it was a little disheartening, but now it evokes a sense of empathy in us, because we were where they are… and not so long ago. We know that it can sound alien to hear people talking about ridding their diets of wheat (specifically the gluten protein, gliadin) and people wonder if there is anything to our way of eating, or if it is merely another “fad” diet.

Well, for starters, we have never been fad dieters. We have always attempted to eat healthy as a primary goal, and have looked into information about real wellness and good foods to eat. Even though we have struggled with some excess weight over the years, and would be more than happy to lose it, our eating routines have mainly been formed with increased overall health in mind, not merely losing pounds.

At one point in the past we did engage in a low fat diet, where we ate lots of veggies, fruits, lean meats, and low fat snacks (carbs included), but avoided oils and fats like the plague. During that time, we did lose weight, but there was always this imminent sense that we couldn’t wait to reach our target weight, our goal, so that we could be done with this torturous process! We were often HUNGRY! (set up to FAIL)

Now, any of you who have dieted, probably understand that conflict. Even though we were trying to convince ourselves that the way we were eating was healthy, our bodies were in real need of the healthy fats that we were going without. Also, the carbohydrates that we were eating, we may have been burning off (I exercised a LOT), but they left us feeling hungry and unsatisfied… which leads to the yearning for the diet to end! The problem with waiting for a diet to end is that once it ends, eventually you will end up gaining weight back.

That is precisely what is different about eating this way. We went through a period of getting off wheat, and processed foods (a couple weeks of cravings and detox), however once we were clean, our outlook felt “clean” as well! We don’t have those awful cravings; we get full and satisfied from our meals; we enjoy choosing healthful foods, because we know that they are fueling and nourishing our systems with the components they need. The fats in our diet are good for our organs and mind, feel satisfying, and are pretty much self-regulating when combined with all the healthy veggies we eat, as well as a wide variety of meats, nuts, some fruit, hard cheeses and some (low lactose) dairy. We have cut processed sugar out of our diet by at least 90%. Our teenage son will “cheat” with sugar, but he never cheats with wheat on purpose (that teen is a good label-reader!) I do use agave nectar now and then, even though it is a sugar (and not on the Wheat Belly program), because it absorbs more slowly into the blood stream, avoiding the spikes in blood sugar. This is an exception though and why I can’t say we’re 100% without sugars.

People ask if we are tempted to cheat… umm no. If we were feeling hungry and unsatisfied, we might be tempted, but since we feel good and have an awareness now of when we are full (no false signals from our brain, caused by the exorphins in wheat) we have no compulsive desire to eat wheat-containing foods. We know very well how wheat makes us feel!  (Chronic: migraines, joint and muscle pain, IBS digestive issues, and acid reflux are the most noticeable for us on a daily basis.)

My husband and I have lost 22 pounds EACH since the end of March (12 weeks) and the weight change just slowly continues to happen. When you start getting into those numbers, people start to notice, and the people who shook their heads before, are now beginning to get curious about what is happening, and why it’s working.  It’s like certain people are hoping to uncover some conspiracy or flaw in the thinking that allows them to dismiss our process because it makes them uncomfortable to believe wheat is unhealthy. No one wants to believe that their trusted dietary staple is bad for them. No one wants to think they are addicted.

The next paragraph is important.

Some point out that the lack of breads is leaving a calorie hole in our diet, so THAT is why we lose weight. (As if that statement is all-encompassing.) Well, there may be (or may not be) fewer calories, but if it was only due to decreased calories, wouldn’t the expected result be increased hunger?
Hmmmm. Think about that for a minute. That is what happened when we dropped fats on a low fat diet (and the calories that went with fats.) We did consume fewer calories, but we were always hungry and looking for ways to cope with that hunger. It was sabotaged before we ever reached our goal, because no one can be happy and healthy if they are always battling hunger.

This is totally different. We eat less because our bodies are satisfied, and our brains aren’t playing tricks on us and telling us that we need more, and SOON. We simply don’t need as much food as those who are still eating wheat (like we used to.) The healthy fats and lack of gliadin-induced hunger pangs make for a much easier way to live healthy and lose weight.

If we need a snack, we eat one… but to be honest, that doesn’t happen nearly as often as it once did, and the snacks we choose sit well with us, and a small amount is very satisfying. A couple bites of cheese, a few nuts and a piece of fruit, nut butter on a celery stalk, a smoothie, or maybe parmesan crackers, a piece of raspberry streusel or something else made with almond flour or coconut flour… Those are enough to give the body some fuel, and to help us stay on track. Our systems feel like they are running cleaner, and we enjoy our food even more than we did before.

Here is my hope

For those of you who not only want to lose weight, but want to feel better overall, and take a shot at addressing some chronic health problems that you may have been facing for most of your life, I urge you to give this LIFESTYLE a try. DELETE the WHEAT.

If you are curious, engage in a little web surfing. Visit the Wheat Belly Blog by Dr. Davis and friend Wheat Belly on Facebook. Explore GreenMedInfo.com… There are countless research articles which address gluten and wheat, and there are also countless success stories on blogs from people who are enjoying improved health. If you need tips and recipes, there are plenty of those too! People who are eating this way are vocal and excited, and want to share. This article is full of links to relevant information, but know that they are just the tip of the iceberg, and that there is much more information available to those who choose to look.

 

What do we eat? According to Dr. Davis, the basis of the Wheat Belly diet:

Eat real, natural foods such as eggs, raw nuts, plenty of vegetables, and fish, fowl, and meats. Use healthy oils like olive, walnut, and coconut liberally. Eat occasional fruit and plenty of avocado, olives, and use herbs and spices freely. Eat raw or least cooked whenever possible and certainly do not frequent fast food, processed snacks, or junk foods.

This is a very simplified summary, taken from the FAQs on his blog (The diet also allows real cultured cheeses.) You can find more information about specifics on the Wheat Belly blog and in his book.

What’s in it for me? Why do people like me take the time to tell others about this? Why am I writing articles and posting recipes to get people to think more deeply and to make the switch to gluten free eating easier? Because when you make a personal health discovery, it is hard to stay quiet about it! Because I wish that I had known this, decades ago! Because I know you love your families as much as I love mine, and want to make healthy choices, especially ones that will have a real impact!

~Good luck to you in your health quest, and Cheers!

Advertisements
 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Love to Graham Kerr and a Rant on Personal Nutrition Choices


As a self-proclaimed “Foodie”, you can bet that I have watched more than my share of cooking shows, read countless cookbooks and blogs, and have generally soaked up everything that I find interesting about food for a VERY long time. It wasn’t as if I discovered that I did better without wheat and gluten, and then suddenly decided to start cooking… it is something that I (and my husband) have been enthralled with forever, it seems. Along the way we have seen some true talents showcased in the cooking world, along with some that we just scratch our heads and wonder about. I want to give cheers to Graham Kerr here, who is definitely the former!

He was originally known as The Galloping Gourmet, an energetic television chef and author who is full of fun and frolic, using loads of heavy cream, butter, wine, and other decadent ingredients with full abandon and incredibly delicious results. Later in his career, his beloved wife, Treena, experienced severe health issues, and as a response to her nutrition needs, Kerr changed his tune and his theme, moving away from indulgence, to “Minimax”. Minimizing risk and maximizing color, aroma, texture and taste.

While the current eating style my family has adopted embraces certain fats and cheeses (of which Kerr  would likely NOT approve), and instead minimizes the carbohydrates and sugars, Graham’s philosophy of Minimax is with me in the kitchen every single day. I am always seeking to get the most of my ingredients by using fresh herbs, spices, citrus, flavorful cheeses, nuts, radiant vegetables, fresh cuts of meat or seafood, along with flavor-enhancing cooking techniques. He is one of my true Foodie Heroes, and I have endless amounts of admiration for him for taking a health challenge, and translating that challenge into more wonderful, life-giving meals, instead of feeling that the changes were negative limitations.

As a long-time designer and artist, I have always found that working within guidelines or limitations imposed by a specific client or a defined project, actually can be a positive thing that helps to focus the mind and creativity in such a way that the endless possibilities and distracting thoughts do not interfere as much with achieving the end goal. (Have I mentioned that I am quite ADD, and am easily distracted by… “oooohhhh shinyyyy?”) When you take away the things that are not right for the project (or in this case, dish or lifestyle), you are left with freedom and mindfulness to capture the outcome you desire and need. I feel that cooking gluten free (or for any other food intolerance, allergy, health or weight loss goal) is much the same as designing within the parameters of a client’s needs… YOU and your health just happen to be your client!

I urge you to become familiar with the guidelines of your particular nutrition needs, and to embrace those limitations as a way to move freely inside those parameters. Yes, the results of the food are fantastic, but they are nothing compared to the results that manifest in your life! Did I enjoy the Seared Sea Scallops and sauteed greens on Mother’s Day? You bet I did! But not as much as I have enjoyed being free from recurring and debilitating headaches and body pains. It feels miraculous to me still. I literally could cry with relief at any given moment. I have even more joy in preparing foods now than I did before because I know, I mean really KNOW that I am feeding my body with what it needs to be healthy.

And on to a Rant….

I have had well-meaning friends ask me if I couldn’t just “cheat” once in awhile and have a killer pizza or something else when eating out (I know I bore them with my safe salads!) I laugh and say no, because the only person I would be cheating is ME! I am not eating this way to lose weight, although that is certainly welcome, I am eating this way because I finally heard the language of my body, and it has told me in no uncertain terms that some foods make me sick. Having pizza today is not worth waking up tomorrow with a migraine and feeling like I have arthritis throughout my body.

The irony to me is that most people I know also experience a myriad of health issues, aches and pains, along with excess bulk around the midsection, and it doesn’t even occur to them that there is a strong likelihood that it is being caused by their food. (It seems that we, as a culture, treat disease symptoms as a lack of the right pharmaceutical in our medicine cabinet instead of as an imbalance of our internal systems.) It’s not our fault, we have all been educated repeatedly to eat whole grains (even though they spike blood sugar and create an insulin reaction, in addition to being a very inflammatory food.) We live in a society where fast food is abundant and speed is touted over simplicity or healthfulness. Another problem is that food intolerance is not nearly as obvious as food allergy. Allergies cause a severe and usually immediate immune response, but intolerance is much sneakier and builds up over time, affecting many systems, causing inflammation and auto-immune disorders among other things.

When faced with a friend (me) saying “Hey, why don’t you go without wheat and gluten for a week and see how you feel? Just try it?” The reactions are rarely enthusiastic, smiles.

Darling, you CAN’T be serious!?

“You mean I couldn’t drink a beer or have pizza with my buddies? Well, that is un-American!”

“How do you eat sandwiches without bread? I survive on sandwiches!”

“Grains can’t be that bad, we’ve eaten them for thousands of years!”

“Well, that way of eating works for you, I am sure it’s something else wrong with me.”

“I’ve had cereal for breakfast every day of my life, it can’t be the problem.”

“The government tells us that this is the best way to eat, they couldn’t tell us that if it wasn’t true.”

Really? How do you know? I often suggest that one has nothing to lose by trying, but you see, that’s not quite true! I realize that what one loses is somewhat intangible and yet powerful. First there is the disruption of habit and the major introduction of change in an area of our lives that we “think” is settled and working fine. Then there is a heritage and connection to our roots that most people strongly associate with certain foods and habits. We were raised on breads, pastas and cereals, after all. For what I am saying to be true, it means that what their mom and dad, favorite teachers and doctors were saying was NOT true. I know it wasn’t intentional misinformation, but I urge people to use critical thinking and question these accepted norms!

I do have strong opinions when it comes to a governing body telling its population what foods to eat and how much, when it is clear that those same governing bodies are not being advised by scientists and doctors on the cutting edge of nutrition, but rather by corporations which have a vested interest in selling their goods (as much as possible, please!) to the consuming public.Those same groups seek to limit access to homeopathic remedies, vitamins and supplements, as well as clamp down on those who are seeking lesser-processed dairy and meats, saying that their safety can’t be assured. Come on! Let me decide what is safe for my family, while you go ahead and serve GMO’s at your own table! We the people deserve a say in this!

I don’t claim to have all the answers (or even most of them); I am not a doctor or a dietician. But because of that, I am free to explore without kowtowing to pharmaceutical companies or grain lobbyists. I can tinker with my diet and see what happens if I take out this, or add that, and so can you. I am not telling you or anyone one else to do one certain thing (though I personally think wheat is bad for many people), because if one thing is clear, nutrition and health is NOT a one-size-fits-all solution. What I am urging each of us to do is to explore the bountiful world of food-based nutrition and work at finding out what is right for you. It is definitely a journey rather than a concrete destination, and what works for me now, may very well change in the future.

You deserve to make up your own mind, after all it does still belong to you!

 

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

 
%d bloggers like this: