My class is starting the production phase of the October issue of the student newspaper. Painters arrive tomorrow to repaint the inside of our house. It's going to be an interesting two weeks, with quite a bit of disruption from normal routines.
Today I ran at the park with the hill. It was a warm, foggy, morning which meant a muggy run. Because of that I didn't run fast today. But I'm pleased with the way I ran.
The first time I ran at this park was about a year ago. I had been on the BTD only 4 months. I went to the park to climb the hill, thinking that would be more strenuous than walking. I had no intention of running; I was much too self conscious - a 50 year old woman who hadn't run in 20 years. But when I saw how the path wound through the trees, and realized that no one could see me, I broke into a light jog.
I didn't run far that day. I was way out of shape. But I ran far enough to remember how much I had enjoyed running back in my 20s. I thought the dirt path would be fairly easy on my knees, and I made the decision to come back and run again the next week. It took a while to be able to run a mile, and a while longer to run a mile and a half. Then I began working on a steady pace and a smooth style.
I'm no longer embarrassed if someone sees me running. In fact I enjoy passing walkers on the trail. Even more I enjoy seeing muscles in my legs where a year ago there were none.
We had computer trouble yesterday, so I didn't get to blog. It was after midnight by the time it was up and running. By then sleep was more important.
Saturday night my husband and I went to a going away party for some friends. Our host grilled chicken breasts outdoors. They were fabulous. The host said he would be fixing pinto beans. Everyone else was asked to bring another side dish that would go with grilled chicken.
Pinto beans are beneficial for my Type A husband, but I needed to make sure there would be a vegetable for me to eat. I decided to do cottage fries. I made two batches: one with white potatoes and one with sweet potatoes. They were a big hit. At the end of the party, the white potato bowl was empty (hurray, no avoid leftovers) and there were only a few sweet potato fries left.
I was glad I had looked out for myself. Except for the host's pinto beans and my potatoes, there were no vegetables! Everyone else brought bread or dessert. I have grumbled before in my blog that vegetables seem to be out of favor right now. That's not a good trend for health, and is somewhat ironic given all the news articles about an epidemic of obesity.
I refer to the Type O Guide every day, but Live Right 4 Your Type sits on the shelf with my other nutritional reference books. This morning I looked something up in the index, and as I was thumbing through, the headline on page 26 caught my eye, "Blood Type and Stress."
The fact that I quickly got back to feeling normal last week does not mean that my stress has gone away. The three things causing it will be around for a while, possibly forever. So I began re-reading about Type O and stress.
" Type Os require a lot more to knock them off kilter in the face of stress. However, once they are pushed to the point of dramatic response, it usually takes them longer to recover." That is ME - that is my life right now! I kept reading.
There was a lot of information about dopamine, adrenaline and nonadrenaline; then I came to this sentence on page 35, "This link may explain a curious circumstance that I've noticed over the years. Many Type Os crave either wheat or red meat. Wheat is one of the highest plant sources and red meat one of the highest animal sources of L-tyrosine, the building block of dopamine and the catecholamines."
I have been incredibly hungry ever since these stresses started. I tried to stay close to the recommended Type O guidelines, but by late afternoon I have been frantic. I thought it was blood sugar plummeting, and have been eating dried fruit and nuts. They gave me a feeling of fullness, but did not satisfy. I began drinking more fluids, but I was still hungry. My weight has bounced up and down 2-3 pounds, something it has not done since I started the BTD.
My body wants more meat. It doesn't want fruit, nuts, or water. For lunch today I fixed ground beef and ate as much as I wanted (with vegetables of course). I feel better this afternoon than I have in several days. I also bought some rhodiola and some lipoic acid (other LR4YT recommendations for Type O stress).
I'm wondering what other interesting things I've forgotten since I first read Live Right a year and a half ago. I think I'd better re-read the whole book.
I needed a fast lunch. I grated a carrot and half a kohlrabi in the food processor. I put them in a bowl with fresh spinach. I added a can of tuna and doused the whole thing with olive oil. Topped with a generous sprinkle of Trocomare seasoned salt, it was delicious.
Three fresh vegetables - two of them beneficial - combined well with 6 ounces of protein. My stomach was happy, and I was out the door, headed for school.
Last week Priscilla wrote asking what I ate for dessert. It is my opinion that dessert is one of the areas where in order to live a healthy life you have to retrain yourself to think a completely different way - a paradigm shift, to use current terminology.
Refined sugar was the big "NO" food when I was in my health nut years. (Even though sugar is neutral for Type Os, I still believe that an excess of refined sugar contributes to a lot of health problems.) This was a big issue for me because in the Southern US where I grew up, dessert after every meal is a mark of hospitality. I tried fruit as a dessert, but frankly I like fruit better as a salad or a snack. I tried desserts with other sweeteners (fruit juice, honey, raw sugar), and some of them are delicious. But I finally decided that the best thing was to get away from the idea that dessert is part of a meal.
I have raised my kids that way. When they were little, I noticed that if we were away from home and they were expecting dessert, that they would eat less dinner. It was important to me that they ate an abundance of protein, fruit & vegetables. I didn't want them taking small servings of real food to "save room for dessert."
I bake cookies and cakes, but they are eaten as after school snacks, not dessert at the end of a meal. If we have company for dinner and I fix a dessert, we don't eat it at the end of the meal. We clear the table and visit for a while, and then I serve dessert.
Now that I am on the Type O diet, wheat has become the big "NO". Instead of substituting other sweeteners for sugar, I'm learning to substitute other flours for wheat. When I adjust a recipe, I find that I can cut the sugar by 1/3 and no one notices. I think that is better for all of us. I substitute butter or oil for shortening and margarine. Again I find that I can cut the fat in a recipe by 1/4 to 1/3 without anyone complaining. I find that for cookies, cakes, and breakfast breads; rye, spelt, and kamut flours can be substituted and the recipe turns out the same. Rice flour alone has a different texture, but I often mix rice with other flours. (Yeast breads are another matter, I'm still not happy with my results, but I found a couple of new recipes on the internet that I'll be trying.)
This week I baked gingerbread with Type A beneficial flours. My daughter has eaten it for both breakfast and snack two days in a row.