Hopeful, except not low-carb: http://sorrowbacon.com/comic/infinite-sadness by @Millie_Ho.
Some years back, after I’d finally made some real progress at losing weight and getting in shape, I was thinking of writing a post about it, when an on-line acquaintance posted a stern note to the effect that she didn’t want to see any “weight-loss success stories” from anyone who hadn’t kept the weight off for five years.
It’s a reasonable perspective. Almost any weight loss program will work for six months. Almost nobody who undertakes such a program manages to get down to a normal weight and maintain that weight for five years.
Despite the aforementioned reasonableness, I was somewhat put off by her attitude. Who was she to tell me when and how I could tell my own story? (To be fair, she wasn’t telling me I couldn’t tell my story, just that she didn’t want to see it.)
That feeling of being just a tiny bit stifled made the whole thing stick in my mind, such that I’ve kept track: February 14th, 2015 was when my BMI dropped from 25 (overweight) to 24.9 (normal weight). It has now been in the “normal weight” range for five years.
I didn’t stop there. I continued losing weight for almost two more years, until in December 2016 I decided that I didn’t want to get any smaller. At that point I started targeting a stable weight (145 lbs, which gives me a BMI right at the midpoint of the “normal weight” range). I’ve achieved my target pretty well, keeping my weight to within plus-or-minus about 3 pounds of my target.
I wish I had something useful to say about how to lose weight, but I really don’t.
I lost the first fifty pounds the long, slow, hard way—eating less (portion control) and moving more. Because it was hard—I was hungry all the time—I knew that even a slight misstep could easily see me gaining back back all that weight. At that point I did an experiment with low-carb eating, to see if it would address some health issues unrelated to my weight, and quickly peeled off another 15 pounds.
Since then I’ve been eating what I call a “carb-aware whole-foods diet,” meaning that my main focus is on eating food (and refraining from eating industrially produced food-like substances), but purposefully keeping my carbs down in the 100–125 grams per day range, and taking my carbs down lower if my weight gets up above where I want it.
Because eating low-carb worked well for me, I’m modestly inclined to be a booster of the diet, but only modestly. Who am I to say that just because it worked for me it would work for anyone else?
Besides eating actual food and watching my carbs, anybody who reads my blog knows that I spend a lot of time moving. Just click on the “exercise” tag or the Fitness category to see post after post talking about my efforts to get enough exercise (in the old days), and see how they gradually changed into my efforts to keep moving throughout the day. It’s common knowledge that you can’t exercise your way out of a bad diet, but I think it’s also true that moving throughout the day is critical to achieving and maintaining good health.
Important to me during the dark days:
feeding your brain properly has the potential to prevent and reverse symptoms of mental health disorders, and in some cases, help people reduce or even eliminate the need for psychiatric medications.
Ragweed season started back on August 9th, and now seems finally to be over. Yesterday, for the first time in maybe three weeks, I didn’t need to use nasal steroids. (Same nasal steroids I used to use almost all the time, until I went low-carb.)
For a couple of years now, I’ve been having some trouble sleeping. It’s not a constant problem, but it has become more frequent than the rare thing it used to be.
I think the problem is just a string of one-off instances of stress. During this period I had one older relative begin having cognitive difficulties and have to move to a facility that could provide additional care, my cat got sick and eventually died, had some personality clashes related to volunteer work I’m doing grow into a problem that eventually involved lawyers, and had another older relative began showing signs of cognitive difficulties.
Each of these resulted in a pattern where I’d fall asleep just fine, but then wake up in the middle of the night and start ruminating about the issue of the day and be unable to fall back to sleep for an hour or three.
In the past when I had problems of this sort they tended to be short-lived. I’d stress out about something for a night or two or three, but the issue would be resolved soon enough and I go back to sleeping fine.
Here the issues have stacked up, new ones following the old ones. Further, some of them don’t go away. They linger on.
As I say, I think that’s what’s happening here. Ordinary life stresses have simply come at me a little too hard and a little too fast, with the result that my sleep has been impacted.
However, maybe that’s not all that’s going on. Maybe there’s more to it. I know there are some other issues. For example, if I don’t keep my carb intake down my nasal congestion returns, and that dramatically interferes with my sleep.
Given that I’m not sure what all might be wrong, I thought it might make sense to investigate further—gather some data, and see if I couldn’t find some patterns in my sleep problems. To that end, I bought an Oura ring, a tracking device along the lines of an Apple watch or a Fitbit, but with its focus specifically on gathering and analyzing data about sleep.
I’ve only had it for a week so far, and I’m really just getting started at looking for trends in the data. For example, three nights ago I slept poorly (awake for almost 2.5 hours of the almost 9 hours I was in bed).
One possible reason was a too-large meal too late in the day. (It was the Winfield Village holiday party.) One piece of data that suggests that possibility is that my body temperature was elevated by 0.3℃ during the night—perhaps because of increased metabolic activity digesting all that food.
Interestingly, I got more deep sleep than I had all week up to now, perhaps because I went for a long run the day before. (Deep sleep is where you get the physical recovery from things like heavy weight-lifting sessions and long runs. Maybe the first few nights had less deep sleep simply because I didn’t need more than that, because I hadn’t had the hard workouts that require deep sleep for recovery.)
Here’s the next night, where I spent less time awake and almost as much time in deep sleep:
My body temperature was still up, though, even without the big meal. We had turned the thermostat down one more degree, but that’s about as low as we want it, so last night I rearranged the covers, removing the down comforter, going with just the wool blanket. I don’t know if that was a key change, but I slept very well last night:
Not only were my quantities of total sleep and deep sleep good, some of the other metrics were good as well. My temperature deviation was -0.3℃, which suggests that maybe I’ve got the covers and thermostat thing balanced just about right. My resting heart rate was down to 47, which suggests that I’ve recovered completely from the long run I took three days ago.
My hope is that by paying attention to this sort of thing, I can gradually eliminate these sorts of problems affecting my sleep. Of course that will leave me with the stress-related problems, but I think I know how to handle those—fixing the ones that can be fixed, accepting the ones that can’t be fixed, and engaging in appropriate self-care to help myself handle the stress better. And, of course, get enough sleep.
Something about seasonal affect disorder makes it really hard for me to resist carbs.
I have been amused to see “bone broth” trending of late, as I can’t remember the last time our household cooked anything with a bone in it and then failed to make broth out of it. It has been decades, at least.
(If something just has a bit of bone, like a serving of ribs or a bone-in steak or chop, we put the bone in the freezer and then throw it in with the next carcass we boil down for broth.)
Still, with broth showing up so much in the media lately, I keep wanting more of it (due merely to the power of suggestion), and although we eat plenty of meat, our roasting of carcasses hasn’t quite kept up with our broth needs.
So Thursday I swung by the butcher and got something over 4 pounds of frozen chicken necks. (They freeze them in a big trough-shaped container from which they can saw off a block of about three inches high by 4 inches deep by as long as someone wants.)
I put the block in a roasting pan and put it in the oven at 325℉ until it started being possible to pull off individual necks. Then I turned it up to 400℉ so I could get a bit of browning of the skin and pick up some nice roasty flavor. Once I had the necks a little bit roasted, I divided them between two big soup pots, added a little cider vinegar, a roughly quartered onion, some celery tops, and water. Then I boiled them for 3 or 4 hours, which wasn’t as long as would be ideal, but thawing the big block had taken longer than I’d expected and it was getting on to bedtime. Yield: about 12 cups of broth.
The butcher also sells cow femurs to use for broth, but that’s crazy. The good stuff in broth comes at least as much from the associated connective tissue as it does from the bones themselves. What you want is something like a tail or a back or a neck—something with lots of cartilage, ligaments, and tendons along with the bones. Skin is nice too.
Today I used three cups of my fresh broth and three cups of frozen broth from a recent smoked chicken carcass to make some lentil soup (with red lentils and red carrots, but foolishly not red onions or red potatoes, even though I had some of each).
It came out a little neutral in flavor—it had some dried red pepper as well, but turned out not to be as spicy as I’d expected. I added extra salt and black pepper and vinegar at the table, and it was yummy. I figure slightly neutral will be great for leftovers, as we can mix up the spices however we want.
Eating low-carb has been a useful tactic for me—when I watch my carbs, my allergy symptoms are greatly eased—but that doesn’t change the more fundamental truth of Michael Pollan’s basic rules: Eat food. Not too much. Mostly plants.
That first rule is the most important, and would be very nearly enough all by itself, if followed strictly. Probably the way in which “low-carb” helps me as a tactic is that it eliminates whole categories of “foods” which fall short of being food, but which were in my diet for so long, and which I enjoy so much, that I’m otherwise inclined to eat them anyway.
By “food,” I’m referring to industrially produced food-like substances. And, of course, it’s not so simple as that. Twinkies and Doritos are out at the far end of the “ultra-processed” spectrum, but what about the near end? I used to eat a lot of children’s breakfast cereals—which with all the fiber removed and large amounts of sugar added are clearly ultra-processed. But what about more grown up breakfast cereals—processed, but made from whole grains, maybe with a bit of fruit or nuts added? What about granola?
Really it’s just about impossible to eat food without processing. A green salad is pretty minimally processed, but I like my lettuce picked, washed, cut or shredded into bite-sized pieces, and drizzled with a bit of olive oil and vinegar (each of those latter two somewhat processed in its own right). Maybe if you get down on the ground and chomp down on a live lettuce plant you could say you were eating unprocessed food.
I started thinking about this when I saw a pair of lists—processed foods and unprocessed foods—in “Nutrition Action,” a publication which aims to be evidence-based, but which has some striking idées fixes, particularly as relates to low-fat, as illustrated in these lists: generally unremarkable, except that they bizarrely included 2% milk as an “unprocessed” food.
Now, raw milk from a single cow is arguably unprocessed. Mix it with the milk of another hundred cows, pasteurize it, and homogenize it and I think it’s already a bit of a stretch to call it just minimally processed. But to then remove half the milk fat and call that “unprocessed” to me is a bridge too far.
With ragweed season in full swing, my allergy symptoms have clicked into high gear. I’ve belatedly gotten back on very low-carb diet and am already (after just one day) feeling much better.
This time I’m trying to keep more of an “eat food” perspective on the whole thing. I don’t want to fear fruits, just because they’ve got carbs. (I am staying away from fruit juice, at least until I’m sure I’ve got the inflammation fully back under control.) I’m being even more cautious of grains, but not hesitating to include a little rice. I haven’t eaten any lentils yet, but I won’t hesitate to include them either.
I don’t want to say it’s not the carbs, because it is. But with a very few exceptions (like honey and potatoes) it’s only with ultra processing that it becomes at all appealing to eat excess carbs. If I eat food, I’m not going to have to worry about the carbs.
Here’s a photo of Jackie minimally processing some okra for the gumbo pictured at the top of this post
I am daunted by stuff like this recent article in Paleo Magazine: Does Coconut Oil Really Cause Heart Attacks? which makes the case that polyunsaturated vegetable oil is dangerous stuff to eat, and that the statistical associations that seemed to suggest that it was safer than saturated fat were an artifact of other dietary changes going on at the same time that the public was being pushed to switch to vegetable oils:
Though saturated-fat-intake data used in these trials are absent from most of the publications, historical data do show that the average person’s diet was higher in margarine and shortening than it was in butter, lard, and tallow. One must consider that most, or possibly all, of the 1970s-era studies showing a supposed benefit of adding PUFAs are actually evidencing the benefit of cutting out trans fat.
It is annoying that the research studies done to date do not seem to have been constructed to resolve this question, leaving us stuck trying to figure out statistical correlations and hypothesize about cause and effect based on how different fatty acids are metabolized in the body.
Lacking the skills with either statistics on the one hand and biochemistry on the other, I can’t figure this out for myself. And yet, it is literally a matter of life or death.
However, there is another way to get at the question, the strategy suggested by Michael Pollan in In Defense of Food. There are many traditional diets that have been eaten all over the world by millions of people for thousands of years, and the people who have eaten them have thrived.
There are also diets that were eaten by people who did not thrive—the standard American diet for one, but also many others. (In particular, it seems that many early agricultural societies go through a period when agriculture starts producing enough calories through a single staple crop to push the population high enough that it’s not possible to get the full range of necessary nutrients from other available foods. In the archeological record you see people shrinking and signs of various degenerative diseases not present in other populations.)
By looking at the vast range of diets that lead to thriving, I am convinced that it’s not that hard to eat a healthy diet, and that simply going for whole foods gets one most of the way there.
I am convinced enough that, despite being a picky eater from way back, I have been expanding the range of things I eat more and more, trying to add whole foods and delete processed foods. I give a nod to paleo eating—speculating about what cavemen ate and how they prepared it is at least fun and may even offer some useful guidance on how to eat, especially for people who have dietary issues that they’ve been unable to resolve with simpler strategies—but I have not given up dairy or grains or legumes.
Trying to eat whole foods has significantly increased the amount of saturated fat in my diet. I just about don’t use polyunsaturated vegetable oil in my own cooking—it is, after all, a quintessentially processed food—and I eat very little food cooked by other people (except Jackie).
I suppose the fats I do eat and cook with—olive oil, butter, and lard—are all “processed,” but those processes (pressing, churning, rendering) are processes that people have been using for a very long time indeed. The number of people who have eaten those fats and thrived over the past 5000 years (that we know of, and probably a multiple of that in fact) is large enough to give me some confidence that these foods are safe to eat.
So far that’s the best I’ve been able to come up with.
Another quick experiment with WP-GPX-Maps, but also a quick report of using my heart rate in my running training.
First, here’s this morning’s run:
Roughly the same route as last time, except that instead of running back past the woods the same way I ran out I ran back on a path through the woods itself, and then I added another out-and-back through the prairie, out on the path we call the Low Road and then back on the Middle Way, adding a half mile or so.
(By the way, my heart rate ought to be showing up and isn’t. Part of the reason it’s not there is that it’s not being included in the GPX file that I’m getting from Polar. I was able to get a GPX file that included the heart rate, by exporting a TCX file from Polar and then converting it using TCX Converter, but that still didn’t work. The result was actually worse, in that it lost the altitude data as well. The map above is generated from the straight GPX file from Polar.)
I’m trying to train at my MAF heart rate, which I calculate at 127.
The theory here is that training at this intensity is best for improving your ability burn fat (rather than glucose) for energy. At higher heart rates you end up using a great deal of glucose, so you end up glycogen depleted and then have to eat carbs to replenish your stores. At this lower intensity your consumption of glucose is modest and easily replenished with even a low-carb diet.
With regular training, you gradually get faster at this low intensity (for a while, anyway), which means that you’re automatically training for both speed and endurance at the same time.
I have a heart rate monitor from Polar which works great, except that (incomprehensibly) the Polar app doesn’t have alerts to let you know when you go outside your target range. I’ve been trying to learn through trial and error to feel the intensity level that gets me to the target HR.
This time I got it just about exactly right.
Polar has its own idea of target range, and the closest they have to the zone I want (which is 117 to 127 according to MAF) is what Polar calls Zone 3 and pegs (for me) at 115 to 131. I did 92% of this run in that zone. And, judging from eyeballing the graph, a lot of it was just under 127, right where I want it.
I also squeezed in a 20 minute lifting session after my run. The HR data from that is also kind of interesting, but also doesn’t display with the WP-GPX-Maps plugin.