Skip to main content

The slow carb diet, progress made

Well, I've gone from 242.5 to 215.5 pounds in less than two months, and most of it is due to the slow carb diet. That, and walking 3 miles or more most nights.

How has it been? Over all, the best experience I've had losing fat. There have been a couple of days when I dropped a couple of pounds seemingly overnight and felt a little wasted the next day, but it happens. Over all, my energy level is up, I feel better, I look better, and I could swear my hair is growing in thicker as well.

The tough parts, oddly, are the once-a-week mandatory misbehavior days. See, with the slow carb regimen I really don't crave sugar, starches or alcohol, so it rather takes the fun out of misbehaving. But I do it anyway, it's part of the diet. And I suffer for it.

The day after a misbehavior day, my weight usually increases by several pounds. I have little energy. Emotionally, I sometimes am depressed for a day or two afterwards, not binge-eating guilt or anything like that, just over-all depressed. I think it is a manifestation of the change in biochemistry coming from ingesting starches and sugar.

But it works. By mid-week, my weight begins plummeting again.

What's going on here is that with the slow carb diet, my blood sugar stays at an even, low-but-not-too-low level. This means that insulin, the hormone which causes fat to deposit, is also staying low. Glucagon, the hormone that causes fat to burn, is elevated.

This is not a weird, unnatural regimen like the Atkins diet. This is just healthy eating. I plan to keep it up until my abs are chiseled. That may mean another 40 pounds of weight loss, but I'm up for it.

Comments

Popular posts from this blog

Chicos and Beans!

Chicos and Beans, Ese! They go together like Ginger Rogers and Fred Astaire. But what ARE they, and why are they so good? Chicos are as far as I know an ingredient peculiar to northeastern New Mexico. Chicos are sweet corn which is roasted in an outdoor wood-fired adobe oven called an Horno (pronounced or-no, as rhyming with “porno,” but don't make that association with the older generation.) The result is that the corn is preserved, but it keeps its sweetness and the sugars in the corn are caramelized, resulting in a wonderful, distinctive flavor. It is best to buy them from someone who has roasted them, as one never really knows how old the ones in the stores may be. Just like beans, if they are more than a year old, you have to cook them forever to make them tender. The classic winter repast of chicos and beans is about the sweetness of the ingredients and how they harmonize with each other. The chicos provide the sweetness of roasted corn, the smoked ham hocks provide the swe

Oregano de la Sierra

One of the culinary herbs peculiar to this region is Oregano de la Sierra. It is used in place of oregano in the local cuisine. It is not oregano. The latin name for this plant is Monarda Menthefolium, and it is a variety of bee balm. It does have a flavor reminiscent of oregano with a bit of mint. It is a beautiful plant. It is normally foraged in the mountainous areas, hence its name, which translates as "oregano of the mountains."Those who enjoy word play will note that the word "oregano" itself derives from the Greek "ganos" meaning brightness or ornament, and "oros" meaning mountains. So cross-culturally, "oregano de la sierra" means "ornament of the mountains of the mountains." The photo at right is of oregano de la sierra growing in my back yard. It is drought-hardy and likes filtered shade. As you may guess, being a bee balm, bees love it, so it doesn't just feed you, it feeds our little friends as well. If you wan

Juniper Salt!

 The one-seed juniper, juniperus monospermum, grows in abundance around my community here in northern New Mexico. You may have had commercial dried juniper berries, used in brines and similar, and you may know they provide the dominant, resinous flavor in gin. But the ripe berries of the one-seed juniper, fresh, are sweet, juicy, as well as having that familiar gin flavor and aroma. Yes, sweet! The favored food of the bluebird in this habitat. The little fellows gorge on juniper berries and then perch on fencelines and poop out the seeds, which is why you see so many young junipers growing along fencelines here. "Yeah, thanks for the botany lesson but why should I care?" Because they're yummy and abundant and we can DO things with them. I have a mason jar of juniper berry syrup in the works and I'll let you dear readers know how that turns out when it is finished, but this type of syrup takes a month or two. But for now, the juniper salt. Imagine a juniper-infused sa