I posted two blogs about calcium in 2012. They were both related to a study that linked calcium supplements to calcium buildup in arteries. At first I discounted the study. As I kept reading more and more articles warning about taking too much calcium. I decided to experiment.
After 13 months, the experiment is over. I need calcium and magnesium supplementation. So does my Honorable Husband. Unless the study was done with people taking hard pressed calcium tablets alone without magnesium -- in my opinion -- the study is bogus.
When I first lowered our cal/mag supplementation, I went through a period of nighttime cramps and cricks. However, I adjusted to the new levels of calcium and magnesium. At first there was a funny taste in my mouth, but it went away. It was nice to cut down the number of pills I swallowed every morning, and nice to save the money. Life went on. I forgot that I was experimenting.
I didn't think about the experiment the first time HH's shoulder muscle knotted up. He said he had slept funny. Our Physical Therapist Strong Son gave him a stretching exercise that took the pain away.
I didn't think about it when HH's shoulder muscle knotted up a second time with even worse pain. The stretching exercise took care of it again, and HH decided to add stretching that muscle to his daily routine.
I didn't think about it when I got the pain in my right arm that I feared was a rotator cuff injury. SS examined me, said my rotator cuff was fine and gave me a stretch for a strained nerve. The stretch has helped. I have very little pain, but I have not regained full range of motion.
I didn't think about it on vacation when I was carrying too many water bottles and felt a muscle pull in my right hip. The pain didn't last long, but I'm aware that two months later, there is still a dull sensation in my upper right leg.
I didn't even think about it two weeks ago when HH, who had back surgery in 1985, began to have back pain. Over a period of several days it grew from being annoying to being debilitating. He was terrified that he had ruptured another disk. He could not put on his own shoes and socks.
We drove to see SS, who after a thorough exam told him it was muscular rather than nerve pain. SS gave his Dad some exercises, and told us to go to the doctor to get anti inflammatories and muscle relaxers. The doctor did her own exam, and concurred with SS's conclusions. She identified two specific muscles in his back that were in hard knots. She increased his ibuprofen and said to use a heating pad.
Gradually HH got better. Then yesterday, for no apparent reason, the muscles knotted up again. He did not lift anything; he did not twist; he had mostly been at bed rest. Frankly, we were both scared. Living with this kind of pain is not what we expected out of retirement.
I was off on a photo shoot, when I got a text asking how soon I could come home. He felt terrible. I finished up my work, and as I drove home I prayed. As I prayed I remembered all I had read for 35 years about calcium/magnesium, and how essential it was for muscles. I remembered the study that discouraged taking calcium supplements. I remembered my experiment.
HH and I immediately upped our calcium. My goal is to return to our pre-study dosage, but right now we're both taking a little more than that. Again I have a funny taste in my mouth. That seems to happen whether I increase or decrease my dosage. I am optimistic that we will return to our previous level of wellbeing. We will continue to take Vitamin K. That seems to be one way to prevent calcium from building up in soft tissues.
If my two previous blogs influenced you to cut back on your cal/mag intake, take a moment and think about how your muscles and nerves have functioned in the past year. Be more aware of changes in your body than I was.
If you have never taken a cal/mag supplement, and you struggle with muscle pain, all I can say is cal/mag worked for my family for years. I regret letting that study influence me.
These are links to my original two blogs.
There's a part of the gluten free craze that I like. Trying to explain to a friend or a server that I don't eat wheat is sometimes complicated. Like the friend, urging me eat a muffin, who said "It's not wheat, it's bread." Or the server who had no clue what ingredients were in the chopped steak. But if I say I'm gluten free, suddenly everyone understands. Friends say, "Oh, that's what Bill O'Reilly is into." Servers whip out a gluten free menu.
This is good. It's not as precise as Blood Type Diet, but it's good.
However, the dark side of gluten free is the food manufacturers who have jumped into marketing gluten free products. I am aghast when I read ingredients that are almost all potato starch and chemicals. This is not good!
I understand that people suddenly giving up gluten want to keep their lives feeling normal. They're on a quest to find replacements for familiar foods. I started off on the BTD doing the same thing. I know now that eating becomes less stressful when you accept that there is no wheat free or gluten free product that tastes like Wonder Bread.
In today's gluten free environment, if you look at grocery store shelves you could convince yourself that you can have it all. Just be sure you don't read the ingredients of that gluten free roll with an expiration date of 2015. It contains no real food, and it will not build your health.
I'm thinking about this today, because of a trip to the grocery store yesterday. The grocer in our small town must have someone gluten free in his family. Since we moved here, I have found lots of alternate grains in our grocery store. The store has stocked natural rice crackers on the shelves and 100% rice bread in the freezer. When we lived in the city, I had to go to a health food store to buy these products.
But yesterday the rice bread was gone. It was replaced by several bread varieties with bold wrappers proclaiming gluten free. Every one of them was made of potato starch and chemicals. I filled out a comment card for the store manager, but I'm not optimistic he will bring back the basic healthy products when exciting products in snazzy wrappers are available.
I'm thankful that there is a health food store nearby that values real food as much as I do.
Un enfoque personalizado es todo, mental y emocionalmente pasamos a un nuevo modelo 'P4' de la medicina (la personalización, la predicción, la prevención y por último la participación ). Todos tenemos diferentes necesidades, vulnerabilidades y fortalezas. No existe una fórmula única para el uso optimo de suplementos o alimentos o por ende estilo de vida. Hay una línea muy delgada entre una herramienta y un arma. "Un martillo puede tanto fijar una tabla suelta o bien aplastar un dedo causando daño." El gran regalo de la individualización nos ha sido dado por factores importantes; el tipo de sangre, el estado secretor y la epigenética, otorgándonos la habilidad de utilizar dichas herramientas maximizando su efecto en nuestra genética reflejada en salud.
A finales del siglo XIX, Lamarck le dio sentido a las ideas sobre la evolución asegurando que el medio ambiente ocasiona cambios físicos en los organismos. Esta idea ha venido madurando y ahora sabemos que existe correlación entre medio ambiente y cambios fisiológicos gracias a la EPIGENÉTICA.
La epigenética se refiere a los cambios químicos que sufren las proteínas de la cromatina (histonas) o la adición de etiquetas (metilos) sobre el ADN. Los cambios epigenéticos, son modificaciones químicas en forma de etiquetas como la adición de metilos y acetilos a histonas y ADN. Estos cambios químicos modifican la estructura y disponibilidad del ADN y por tanto su capacidad de expresión de genes aledaños. En consecuencia se genera menos o mas proteína a través de una disminución o aumento en la transcripción es decir en los niveles de ARN mensajero (RNAm). En general el ADN metilado es un cambio epigenético que le dice a la célula “no usar este gen”.
Durante el invierno del '44, segunda guerra mundial, Holanda sufrió una hambruna severa. Mujeres embarazadas en esta etapa padecieron malnutrición ocasionando estrés en el feto sobretodo durante el primer trimestre. Estos cambios no fueron mutaciones en el ADN sino cambios en las etiquetas llamadas histonas y metilos del ADN, es decir epigenéticos. Los bebes nacidos después de la hambruna tienen etiquetas muy distintas a sus hermanos concebidos durante el invierno de 1944.
La hambruna Holandesa causo cambios epigeneticos afectando la producción de una proteína conocida como factor de crecimiento similar a la insulina, IGF2, por sus siglas en ingles, la cual afecta el desarrollo del feto. Lo interesante es que estas marcas epigeneticas no se “disuelven” con el tiempo. Niños nacidos durante la hambruna acarrean estas marcas generalmente hasta su muerte y muchas veces las pasan a sus hijos por eso recibe el nombre de herencia epigenetica transgeneracional. Es decir el medio ambiente, en este caso la hambruna, genera una presión selectiva en las células las cuales quedan marcadas y pasan los cambios a la siguiente generación.
¿Que partes del código genético son afectadas por el medio ambiente (dieta, alcohol, cigarro, estrés etc.)? ¿Qué mecanismos moleculares modifican a las histonas e indirectamente al DNA? Investigaciones recientes sugieren que el ARN de cadena larga (ARNcl) esta relacionado con algunos de estos cambios epigenéticos.
Ya sabemos que el medio ambiente juega un papel preponderante en el funcionamiento de nuestro cuerpo, incluyendo nuestro propio DNA y el de nuestros hijos. Debemos rodearnos de buena compañía, buena comida y una actitud positiva. Esta labor de reseteo la viene diseñamdo el Dr. D'Adamo con su software de dieta personalizada, SWAMI, el cual factoriza todas las variables, tanto genéticas como biomoleculares para brindarnos a cada quien lo que nos conviene celularmente hablando.
En los últimos años se han desatado opiniones para desprestigiar el uso de suplementos nutricionales, hierbas y vitaminas. Recientemente en Europa se ha prohibido el uso de algunas hierbas y otros productos naturales que son utilizados en USA bajo la aprobación de la FDA sin problema alguno, lo cuál hace sospechar acerca de intereses ocultos dentro de la industria farmacéutica sobre este tipo de nuevas restricciones.
Ha habido mucha atención recientemente a una serie de artículos que afirman que "los suplementos vitamínicos son peligrosos. La mayoría de estos artículos son copia directa de un nuevo libro de P. Offit titulado “Crees en la magia” (Do You Believe in Magic) que pretende investigar el "sentido y el sinsentido de la medicina alternativa. En su libro, nos detalla varios estudios que demuestran que altas dosis de ciertas vitaminas, especialmente el beta-caroteno, la vitamina E y la vitamina C, empeoran ciertas condiciones de salud en lugar de beneficiarlas.
Estos estudios (y sus conclusiones) basados en la ciencia están bien documentados por profesionales, y se han discutido y analizado mucho antes de que el libro de Offit saliera a difusión. Por desgracia, aunque probablemente adrede, Offit olvida incluir los cientos, si no miles, de estudios que muestran una considerable ventaja al tomar suplementos, cuando se toman de manera y dosis correcta. No se confundan sobre ello sin embargo existen un montón de tonterías en medicina alternativa, mucha gente toma suplementos en exceso y a menudo de manera incorrecta. El Dr.D'Adamo ha expuesto sus pensamientos sobre el tema a continuación:
El alimento es nuestra mejor medicina: Los alimentos son mosaicos dinámicos de nutrientes, todos fabricados en el marco del proceso de la vida del organismo que los fabrica. Por ejemplo, a pesar de que altas dosis de beta-caroteno pareciera empeorar la progresión de cáncer de pulmón, múltiples estudios han demostrado que una dieta rica en beta-caroteno en efecto, baja el riesgo de contraer muchos tipos de cáncer.
Si usan suplementos, tengan cuidado con las vitaminas sintéticas: Las mismas compañías farmacéuticas que fabrican drogas y otras sustancias químicas hacen todo tipo de vitaminas de origen sintético que son altamente purificadas. Estos son los tipos de suplemento que vemos de bajo costo que son las vitaminas como 'One A Day' o 'Centrum', que se encuentran abundantemente y tienen nula efectividad. Las Vitaminas sintéticas altamente purificadas funcionan como droga y no cómo nutriente o alimento. Como el nombre lo dice, vitaminas derivadas de nutrientes se extraen de alimentos ricos en dichos nutrientes, pero a diferencia de las sintéticas, a menudo contienen elementos sinérgicos y co-factores de origen no natural. Nunca ha sido fan de estos productos sintéticos, y en el diseño de sus productos DPN siempre ha buscado la manera de incluir estos nutrientes desde su fuente alimenticia. Un estudio mostró que el escorbuto, la enfermedad causada por deficiencia de vitamina C, no pudo ser revertida cuando se les dio a los pacientes ácido ascórbico purificado. Sólo cuando a los pacientes se les suministro limón y jugo de limón natural pudo resolverse el escorbuto. Habría que reflexionar sobre el hecho de que una deficiencia de vitamina tan básica como la C no pudo ser revertida con ayuda de la vitamina purificada! (es decir sintética). El Dr D Adamo diseña productos con contenido de vitamina C derivada de escaramujo y acerola, a pesar de que su proceso de extracción no es nada barato. Por cierto, tengan cuidado con vitamina y fórmulas "milagrosas". Hay una gran diferencia entre una etiqueta que dice " vitamina C con acerola" y aquella que dice "vitamina C de acerola.
Lo barato sale caro; suplementos de bajo costo, o las gangas, se llenan por lo general con todo tipo de mugres, tales como estearatos sintéticos. Estos están ahí por el bien del fabricante, no por el bien del consumidor. Estos productos químicos actúan como lubricantes, permiten que no se obstruyan o atoren las máquinas cuando se generan las capsulas. En D'Adamo Personalized Nutrition (DPN) se implementan alternativas más seguras, haciendo hincapié en los procesos que sólo utilizan lo natural, el aminoácido leucina, obligándonos a fabricar y hacer funcionar las máquinas de manera más lenta. Hasta en la elección de la calidad de la leucina que se utiliza en el proceso de producción. La mayoría de leucina en la industria farmacéutica se sintetiza a partir de cabello humano y pico de pollo y muy económico. Sin embargo en DPN se optó por utilizar un método más costoso que requiere fermentación. No desea el Dr. D'Adamo que ninguno de nuestros hijos tengan que tomar un suplemento a base de pico de pollo y cabello humano. Y usted, que opina?
La importancia que le dedica a los fito nutrientes en nuestra dieta diaria así como en las formulaciones que recomienda a cada quien. Los nutrientes trabajan en forma de red de interconexión, el uso de uno suele tener ramificaciones en otros lugares. Cada fórmula que desarrolla el Dr. D'Adamo, logra imitar controles naturales y equilibrio en la forma en que interactúa dicho nutriente en el mundo real. Esto a menudo requiere del uso de fito-químicos tales como la curcumina, el alerce, la quercetina, etc., en conjunto con las vitaminas derivadas de los alimentos. El efecto sinérgico de los fito nutrientes y las vitaminas es la razón principal por la cual las dietas ricas en vitaminas logran tanto y son tan útiles para el bienestar, a diferencia de aquellas sintéticas que abundan en el mundo actual de las vitaminas y no sirven para nada.
Demasiado de lo bueno no es necesariamente bueno: Tomen lo que necesitan y nada más. Los que asistimos a IFHI 2011 recordamos una conferencia que nos dio el Dr. D'Adamo sobre cómo los antioxidantes suelen ser moneda de dos caras; cantidades pequeñas pueden ayudar a proteger a las células de daño, no por ser antioxidante, sino más bien porque a dosis pequeñas funcionan como pro-oxidantes fomentando en respuesta la propia producción antioxidante del organismo. En dosis muy altas, cuando realmente actúan como antioxidantes, tienen las mismas probabilidades de bloquear y reducir la producción propia de antioxidantes, ya que ejercen un efecto protector externo. Piensen en "cantidad permisible", mas no "la exageración’ para cada organismo, causando el efecto contrario. Las leyes naturales dicen que el equilibrio lleva a la salud. Se toma lo requerido y ni una gota más, todo esto y mas lo sintetiza de manera brillante el Dr. D'Adamo en su reporte SWAMI personalizado brindando el equilibrio deseado y reseteo genético.
Histochem Cell Biol. 1996 Aug;106(2):197-207.
Thomsen-Friedenreich-related carbohydrate antigens in normal adult human tissues: a systematic and comparative study.
Cao Y, Stosiek P, Springer GF, Karsten U.
Max Delbrück Centre for Molecular Medicine, Berlin-Buch, Germany.
A broad variety of normal human tissues were examined for the expression of Thomsen-Friedenreich (T) antigens… These antigens…were determined…by (a) lectin...
Staining with the lectins used...amaranthin and jacalin.
From our data it can be inferred that T, Tn are promising targets for a cancer vaccine.
While searching for a relationship between the Thomsen-Friedenreich and the Mesothelin proteins I found the above abstract that caught my eye. I’ve cut out most of the technical information that would make this harder to see.
The authors tested using staining, which is another term for binding.
The authors used the Jacalin protein from Jackfruit to bind or stain the T antigen just like Dr. D’Adamo mentioned in his cancer lecture.
The funny thing about the article is that it is mentioned that the T and Tn antigens are promising targets for a cancer vaccine…..WHAT?!!!
The Jacalin protein binds T and Tn cancer antigens - and they are looking for a vaccine?!!!
The Jacalin protein is the “vaccine!!!” It is right there in front of them. How can they not see this!
Any food derived protein that is used in staining is potentially the Holy Grail of cancer vaccines.
Leah came home from camp yesterday, and Jack left for camp this morning. I’d grown used to cooking for only 3 of us, and as of today there will be 3 of us again, but last night I made dinner for four.
Jack decided he wanted spaghetti- so I bought a package of brown rice spaghetti. We decided to only buy one package of pasta because we really don’t need to have pasta for again any time soon- with 3 Os in the house, all of whom need to lose weight, cutting back on carbs is wise.
I peeled and chopped a whole pound of carrots and boiled them, adding some frozen broccoli to the pot about 10 minutes before serving time. I knew that sautéed or roasted mushrooms and onions would have been a delicious addition to the meal, but I didn’t want to heat up the whole oven for one dish, and we didn’t have enough space on the stove. Leah made a cream sauce using butter, whole milk, rice flour, and spices. The girls aren’t really supposed to have milk, but they don’t react badly to it and they’re both healthy enough to be less compliant. I didn’t have any of the sauce.
We served the pasta, veggies, and sauce with grated parmesan cheese. I mixed in some canned tuna and butter in my portion instead of the cream sauce. I did enjoy the parmesan cheese since it’s a black dot; I can have it once in a while.
I felt satisfied after two portions, but Hannah wasn’t full by the time the food was finished. I couldn’t make more pasta because I hadn’t purchased any, and there wasn’t time to start cooking rice. I’m just not used to cooking for 4 people anymore! If I make this meal for 4 again, I’ll turn on the oven for a dish of rice and a dish (or two) of more vegetables cooked in oil, rather than just the boiled ones on the stovetop.
I made some pizza toast for Hannah after the main meal was over. Made with spelt bread, tomato sauce, and mozzarella cheese, it’s perfectly compliant for an O secretor. We were all well fed in the end, but it wasn’t fun for her to be hungry after dinner or for me to cook after preparing what I thought was a whole meal.
Right now we’re in the middle of “The 9 Days”- the saddest time in Jewish history. From the first of the Jewish month of Av until the 9th is a period of semi-mourning where, among other things, eating meat is not permitted except for Shabbos. The 9th of Av is the date that the Great Temple in Jerusalem was destroyed- both times, it happened on the same Jewish date. A few other sad things in Jewish history happened on this date as well. The 9th itself is a fast day; no eating or drinking anything from sundown the night before until nightfall of that day.
My kids don’t seem to mind the lack of meat for dinner. Jack (type B ) is always perfectly happy to subsist on grains and dairy- the challenge is to get him to eat fruits and veggies. Hannah usually feels better with meat for dinner, but has been doing perfectly fine with eggs, fish, and dairy. She just needs to make sure she gets enough vegetables and protein, and she doesn’t have any noticeable reactions to “avoid” dairy products.
As an O nonnie, I need a lot of animal protein to maintain normal function. While I do well on fish and eggs, I also need red meat to feel my best. Needless to say, I haven’t been feeling my best this week. I made sure to eat meat every day the prior week, and less fish than usual, to help prepare me for a week without red meat or poultry. But I still couldn’t feel satisfied on the first “meatless day” until I ate some cheese, which I’m not supposed to be eating. Too much cheese makes me stuffed up and it can also make me irritable.
After the first day sent me reaching for “avoid” cheeses such as mozzarella and Muenster, I began eating chevre BEFORE the cravings got the better of me. Chevre isn’t listed on my SWAMI at all. I could say “It’s an avoid for O nonnies, and I’m an O nonnie, so it’s an avoid for me.” Indeed, that’s the stance I take most of the year. But goat dairy has always been easier on my system than cow dairy, so I figured it’s my best bet right now. I then decided to look up how chevre is made, and compare that to the cheeses on my neutral and beneficial lists. It’s cultured and then strained, not cooked, making it closer to quark cheese than any other cheese on my dairy list. Quark is a “beneficial” food for me. If the cheese is cultured, strained, then cooked in any way, it would make the chevre more like cottage cheese, which is neutral.
I’m still not sure how I feel about consuming chevre on a regular basis, but for this week, I think it’s my best choice. Remaining unsatisfied isn’t a realistic option either. I’m feeling stuffed up right now, but I don’t know if that’s from the chevre or a continued reaction from the cow’s milk cheeses I ate a few days ago.
For Shabbos, when meat consumption is permitted, I plan to eat meat for most, if not all, of my meals. Normally we make fish and salad for Saturday’s lunch, but this week we’re serving cold cuts with the salads instead. I’m not doing this to be hedonistic or to have a “meat fest” which would be inappropriate at this time of year; I’m simply making enjoyable Shabbos food while also ensuring that I nourish my body with what it needs to make it through the rest of the week, including the upcoming fast.
If you think barbacoa is a Spanish word for barbeque you are wrong.
If you told me a year ago, that I would not only eat, but cook for myself the cheek of a cow, I would have thought you crazy.
I confess, it's true. I truly enjoy this tender Mexican dish.
I have been working on a genealogy project for a client. Two books in the three volume set have already been printed, and we finished work on the third yesterday. Now we proof...and proof...and proof again.
My client and I work together 2-3 days a week. We usually start about 10:30, and she serves us lunch. Often it is fresh fruit or vegetables from her garden. Sometimes it is fresh eggs from the chickens who run wild in her yard. One day, she asked if I liked barbacoa and picadillo. I told her that I had eaten picadillo, but I wasn't familiar with barbacoa. She sent out for one taco of each, from a little taco stand near her home.
Picadillo is ground beef and potatoes, cooked with onion and spices. It is good.
I tasted the barbacoa and immediately loved it. It was a very flavorful, tender shredded beef served with raw onions and cilantro. My client waited until I had finished, then she told me that barbacoa is the meat from the cheek of the cow.
If I had known what I was going to eat that first time, I think I would have gagged. Cheek meat? Really? Yuk!
However I had already tried it and was hooked. From that point on, if she didn't have any specific lunch plans, she sent out for barbacoa.
She cooks her own barbacoa, and one day pulled a package of raw meat out of her freezer and told me it was a cow's cheek. She told me to cook it in my crockpot all day with onion and garlic. After it cooled she said to separate the meat from the fat with my hands. There is a lot of fat around the meat, but if you separate carefully, the meat itself is very lean.
It was so good, and since I was the only Type O in the house at the time, it lasted several days.
I've seen barbacoa recipes on the internet that call for tomatoes, chili powder, peppers and other spices. No, No, No. That's not how barbacoa is made in South Texas.
My client and I have talked a lot about food, including the Blood Type Diet. She is also Type O. I would say she is politely skeptical about this diet. Once in a while she tempts me with something that is avoid. Sometimes by accident, and sometimes she is testing me.
It amuses her to watch me eat the barbacoa and onions out of the tortilla with a fork. That's ok, because I'm smiling as I enjoy this unique cut of beef.
This morning my weight is within a half pound of what it was last December. This has been an unexpected struggle. I thought I would share what I have learned.
1. I know I run the risk of appearing hypocritical when I am happy that I have lost weight. After all, it was not many weeks ago that I wrote a blog called "Skinny Jeans Can Kill You." In a way that blog was a warning to myself not to let my desire to lose the weight I put on in January become an obsession with fashion fads or trying to change my body type. I walked through several years with DD as she fell victim to an exercise/eating disorder. It is dangerous territory both physically and spiritually. I stand by the Skinny Jeans blog. And you can hold me accountable if I ever express the hint of a desire to weigh less than 125 - a healthy weight for my height and body type.
2. For many years I have put on a few pounds in the winter. I remember one year when SS was running middle school track. I put on a pair of shorts on the first warm day of spring and took them off again. I mentally called this "winter weight gain." It was 3-5 pounds, and I didn't worry about it because it always seemed to melt away when the weather got warm.
3. This is not holiday weight gain. Because I'm focused on health, I don't overindulge in rich holiday foods. My weight going into January is normal. Then the scale starts to go up.
4. I think part of it is that I'm not doing as many outdoor activities in January and February. There's no yard work. I don't stop exercising, but my lifestyle is not as active. I work out at the neighborhood fitness center or with a video in my living room, but that's not the same as an outdoor excursion or a project in the yard that takes half a day.
5. I think it's also that I'm cold. Those of you who live north of Dallas, will laugh at me. South Texas doesn't really get cold, compared to most of the country. However it is colder than the rest of the year, and I think my metabolism slows down a little to compensate.
This year was different.
* I put on more than 3-5 pounds. At one point my weight was up nearly 10 pounds.
* Instead of storing weight in my legs and thighs, it went to my tummy. I have always had a small waist - a decent trade off for having "big leg genes." But this year I found myself identifying with belly fat commercials. Belly fat is dangerous and has serious consequences for long term health.
* The extra weight didn't disappear when the weather turned warm.
At Memorial Day I faced the fact that I was going to have to be proactive, if I wanted to fit in my summer clothes and look nice in my swimsuit.
I faced the fact that my exciting book publishing project has kept me at the computer more hours than I'm used to. I've been sitting much more than is good for me. Now, I try to make myself get up and do a household chore after an hour at the computer. I ought to get up right now, but I'm going to finish this blog first.
I faced the fact that I am almost 60, and hormone changes are going to force me to add exercise or cut back on food for the rest of my life. I really like to eat. But I made myself take a hard look at portion sizes and cut back a little on food. Then I upped my exercise.
I faced the fact that we were eating supper way too late at night. 8:30 was normal. 9:30 was not unusual. I'm now eating my supper between 6:00 and 6:30. HH does not like this schedule. I warm his dinner up in the microwave about 8:00. I'm hoping he will eventually join me for an earlier supper, but if not, I have to do what is healthiest for me.
I don't understand it, but some beneficial and neutral foods seem to add noticeable weight over night - almost like wheat does. I have practically eliminated nuts, except as a garnish. I've cut way back on ghee and mayonnaise as well. I really miss trail mix, nut butter & carrots, and chicken salad. I'm hoping that I can bring some of these foods back in a small way for the warm part of the year. I have faced the fact that I will not eat them during the winter months.
Mostly, I am facing the fact that my body is changing as I get older. This is not popular in our youth obsessed culture. But it is completely predictable according to my Biblical world view. I may as well embrace it, and make healthy adjustments where necessary. The other choices would be surrender to fat or take prescription medications. Neither of those sound good to me. So, I'll post this blog and get moving!