Weighty Matters

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Good Nutrition is Confusing

I’m still doing a good job staying on track.  I lost a few pounds, which provides good positive reinforcement.  I’m sticking to my work out/exercise commitment.  My brain is operating rationally which is always a plus with my eating disorder and food issues.    I continue to reach out for support, which just overall helps the effort.

All of this has been particularly helpful while coping with Pyxi’s illness. That I’m able to be stressed and upset but still effectively manage her health care and treatment and NOT over eat or go off my plan is somewhat of a miracle.

Quick Pyxi update:  We’ve seen some improvement.  The anti-nausea medication really helped.  She’s kept down all of her food since having the shot on Tuesday.  Therefore, she’s also getting the anti-acid pills and the ammonia-binder.  In general, I think these all help her feel better so her demeanor is brighter and more engaged with a litle more energy.  The other vet that did acupuncture showed me some points that I can rub on her paws to further help keep nausea down and I do a little energy work on her kidney area.  Plus, we started Pyxi on some Chinese herbs for overall kidney support.  Paws crossed that my girl continues on an upward trend.

Okay, back to the post.  In keeping with my determination to live a healthy lifestyle and do whatever I can to support myself, I went to a presentation at the local hospital today, lead by their dietitian.  (The hospital where I had my weight loss surgery and all of the associated support teams are more than two hours away from where I live.)

The presentation was excellent.  As much as I’ve educated myself about food, eating, calories, weight loss, nutrition, etc., there are, apparently huge gaps in my knowledge.

Good nutrition can be confusing.  I think it can be even more so when one is a bariatric surgery veteran.  I’ve been targeting 1200 calories a day, high protein/low carb.  I obsess over whether that’s too many or too few calories.   I rarely allow myself to eat bread, potatoes, rice or pasta.  I occasionally add some homemade whole rolled oat/low fat/low sugar granola on my 0% fat yogurt.  I worry about whether I’m eating too much fruit.

I think now that maybe I eat nuts and seeds too often as snacks.

Arggghhh.

In the presentation, the dietitian talked about the food plate.  Remember the old food pyramid and then the food steps – both of which were to illustrate what we should eat in each food group?  The food plate is the newest (circa 2010) version.  The young woman, who was very knowledgeable and interesting, also did a chart showing how much of each food group should be included each day depending on the total calorie goal – 1400, 1600, 1800, 2000, 2400.

Note – there was no column for 1200 calories.

The next thing I noticed was when she said that the accepted dietary guidelines suggest no fewer than 130 grams of carbohydrates a day.  The food plate shows a whole section for grains.  5 ounces of grains in a 1600 calorie per day plan.  Yes, grains — like bread, pasta, and rice — i.e., the stuff that my surgeon considered worse than poison.  You know that worry about eating too much fruit?  According to her, even if I only bumped up to 1400 calories a day, I could still have 1.5 cups of fruit a day.

Her guidelines showed 4 ounces of meat (poultry, fish, beef, lamb, pork) and beans per day.  That seemed drastically low to me with my high protein mindset.  She also listed two cups of milk/dairy.  So, I went online to look up number of protein grams in 4 ounces of chicken and two cups of dairy plus a quarter cup of chickpeas (that could go toward veggies).  I saw that it would come in at about 57 grams of protein.  So, is that high enough?  If it is, then I need to add more dairy to my daily meal plan.

Don’t get me started right now on balancing out my fats.  Oh, except that with all the talk about coconut oil being so much better for us, I was surprised to find out that it’s considered a saturated fat.  However, the dietitian is doing more research on that because she’s heard that the way that it’s processed may affect its designation.

I really need to put a halt to my confusion and get more facts about what is right for me.  To some extent, I feel like I’m shooting in the dark while wearing a blindfold.  I sort of know a lot but not enough to know if I’m really doing what’s best for me.  I spoke with the dietitian for a few minutes after the presentation.  While she has not worked with a lot of bariatric surgery patients, she has worked with some and she has access to solid information.  I’m going to schedule a one-on-one consultation with her.

Knowledge is power and I am determined to keep powering through with my weight loss and healthy living.

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Enjoying Good Food

Every two weeks I get an order of fresh organic produce delivered at work.  Several of us are part of an organic buying club, which is kind of cool.  The club offers a greater, fresher variety than is currently carried by our local supermarket.

In the last almost-three years, I’ve deliberately tried a number of foods that I didn’t previously eat, or at least didn’t prepare for myself.  I’ve also taught myself to cook different foods and experimented with recipes, flavor combinations and the like.  In produce alone I’ve grown to love making brussels sprouts and beets.  I’ve tried slow-roasting or grilling veggies.  I’ve even experimented with making tomato sauce from fresh tomatoes and will continue trying different recipes in that arena.

The goal of all these and other efforts was to increase my appreciation and enjoyment of eating healthier foods and foods prepared in healthier ways.  Today, for example, I really enjoyed a salad at lunch that I’d put together of crisp romaine lettuce, roasted beets, toasted walnuts and a few small chunks of goat cheese, lightly dressed with extra virgin olive oil and balsamic vinegar.  The flavors and textures were so enjoyable from the sweetness of the beets to the tangy cheese to the crunchy nuts.  It all simply tasted so good!

This week’s organics share included parsnips.  By coincidence, I ran across a recipe on the internet for parsnip, apple and peanut butter soup.  I believe I’m going to try making that this weekend.

What I have discovered over the months of cultivating more appreciation for better quality foods, is that I have progressively lost my taste for other, junkier foods.  Don’t get me wrong, I am sure that I will always like the occasional serving of salty, fatty, crunchy potato chips or a piece of fried chicken – but those cravings don’t come to me with any great frequency.

I have completely lost my desire for fast food burgers, fries, and milkshakes.  In years past, when driving by one of the big chain burger restaurants, if I caught a whiff of the aromas, I’d feel instant desire to pull into the drive-through lane.  During the worst years of my binge eating, I could easily order enough food for two people.  In fact, I’d order two sodas so that the counter people would actually think I was ordering for two people.  Now, the aromas make me a little queasy and definitely don’t lure me in to get any of the food.

Unfortunately, although I’ve tried, I’m yet to succeed at training my taste buds to like any seafood.  That might never happen.  However, my food choices are so much more healthy than they used to be, and that’s a tremendous plus!

 

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