Time to Heal: Part I

Change. It has been said that it is the only constant, though few of us ever seem to embrace change without some fear and trepidation. For over 3 decades not much has changed, however, regarding what the ADA and AMA recommend as a healthy, "balanced" diet to diabetics and overweight people. A low fat, high carbohydrate diet plan is the standard of perfection we are being sold, while over the last three decades diabetes and obesity have been increasing in epidemic proportions. Coincidence? Decidedly not. But, for some reason we can't seem to get away from the ideas that we've been spoon fed by the "powers that be" that fat makes us fat and the biggest, best food group to consume to be healthy is breads and cereals in the form refined, chemically laden carbohydrates.

It wasn't that long ago I thought I was doing better than some by ordering a diet cola with my Big Mac (at least I wasn't consuming all the sugar in a regular cola after all). I would pass on the fries even (sometimes). That was a good start, right? Well, it was better than indulging totally - - it took discipline to say no to those fries, especially since I loved them a LOT. Surely the "diet fairy" would see I was trying to be "good" and a few pounds would melt away, right? Heh. What I hadn't figured in was that the sesame seed bun was being metabolized in my body (as it does in everyone else's body) as if it were pure sugar. "But it's in a good food group, right? So what's the harm?" I knew, too, from personal experience that if I ate a Big Mac I wouldn't need to eat anything else for the rest of the day. I was always full and satisfied after downing one (I know now that was probably because of the high fat content), and one Big Mac was only about 700 calories. Seven hundred calories isn't much for one day, if one follows the notion that reducing calories is the way to lose weight. Unfortunately that never happened while I was eating Big Macs. As a matter of fact the opposite happened...there was always a steady gain.

Big Macs and fast food were an exception to my normal "BLC" (Before Low Carb) eating plan, however. Frequently I cooked at home for myself and my family. It wasn't uncommon for me to eat eggs, sausage and a slice of American cheese on toast or an English muffin for breakfast, or a bowl of cereal (whole grain being a favorite), or to skip breakfast altogether. Lunch and supper were free-for-all's, usually consisting of a protein with ample side dishes of high carb veggies and bread. Oh, and don't forget dessert - - a must after supper in an attempt to satisfy an insatiable sweet tooth. The thing is no matter what food I ate, main course or dessert, I was never really full and never satisfied.

I found that I usually felt like passing out in the afternoon, and especially after eating a meal which contained anything with grain or sugar in it. I had to sleep right then, as it was impossible for me to keep my eyes open. I had already been diagnosed as being hypoglycemic, and I knew what was happening was I was raising my blood sugar to great heights with every meal, only to have them crashing to a below basement level about 15 to 20 minutes after meal. It was a vicious cycle...eat, feel crappy, eat more to feel better, feel crappy again a short time later. I knew what was happening, I just didn't know how to stop it...until I remembered my mother (a diabetic) had told me that a low carb diet had made a positive impact on her blood sugar levels. I was willing to give it a try. I was tired of feeling sick and tired all the time. Maybe laying off the carbs would help?

To be continued...

Tag!

I was tagged by Morgan at the Good Carbma! I have to list 8 facts about myself.

First, the Rules:
1) Post these rules before you give your facts.
2) List 8 random facts about yourself.
3) At the end of your post, choose (tag) 8 people and list their names, linking to them (if you where already tagged disregard unless you want to do it again with different answers – which is fun).
4) Leave a comment on their blog, letting them know they’ve been tagged.

1. The first time around in college I was a Theater Major. I loved it, had a good time, even won a full scholarship based upon my grades and acting ability. I also worked for a local theater company and brought home a real live paycheck for my work as an actress there. After college I was faced with a choice of either moving to New York or L.A. to continue in my craft, or stay close to home in the Midwest and raise a family. I am still in the Midwest and have never regretted my decision.

2. I had recently gone back to school to pursue becoming an RN. I absolutely loved the science aspect of my studies (and was Dean's List), but when it came to the practicum I realized I really didn't want to be a nurse. God bless those called to be nurses...I'm just not one of those people. Still, I've considered Med School or finishing up with a degree in Nutrition...or maybe even Microbiology.

3. I have home schooled my three children. My oldest just graduated this year after having been home schooled for 12 years, and she has a full ride scholarship to a local college. My two younger ones, ages 13 and 8, are being home schooled again this year. We love it and have no plans to stop.

4. I have done a lot of different things through the years career-wise...up to and including managing bands and singers. I love music, all kinds.

5. I was also a personal chef for a while, cooking for busy or disabled people in their homes. Some of them had special diet requirements set forth by their doctors. I learned a lot about different eating plans while doing this. It was quite interesting.

6. I am married and just celebrated my 7th Anniversary this month.

7. I recently discovered a love for photography and have included this in my short list of hobbies.

8. I can touch the tip of my nose with my tongue. LOL :-p

I'm tagging the following:

Anyone reading this who hasn't done this tag yet!

Thanks, And Welcome!

The image, shown below, as ripped from Jimmy Moore's "Livin' La Vida Low-Carb" blog, in his post 50 Sizzling Hot New Low-Carb Blogs For 2007...I have been honored after only two days of posting in my new Low Carb Blog here with making his list!



Thanks, Jimmy.

And thank you if you are here visiting...I plan on not only adding more Low Carb recipes, but journaling my journey through weight loss and Low Carb living. I also plan on making commentary on certain issues facing the low carb community as well.

I have been Low Carbing (Atkins) since July 6th of this year, and I've lost about 20 pounds so far. I was thrilled the other day when I could buckle my belt two whole notches in from where I had been able to buckle it. I've got about 40 lbs. to go, but I'm in no rush - - I'm taking things as slow and healthfully as possible. I've never felt better, though. My skin is glowing and I have so much more energy than I had when I was addicted to carbohydrates.

If you get a chance, do visit all of the blogs/sites on Jimmy's list. I plan to...and it's always nice to make new low carbing friends!

Chicken and Pork Adobo

I bought a lot of chicken and western pork ribs on sale at the grocery a few days ago. My first thought was to make BBQ until I remembered that BBQ sauce was not Low Carb. Shucks! What to do? ADOBO! Of course! Having been married to a Filipino man I became acquainted with a number of traditional dishes from the Philippines, and Adobo was always one of my favorites.

The word "adobo" simply means "seasoning or marinade," and there are a number of variations ranging from savory to sweet within the Filipino cuisine. Having been most accustomed to the savory adobo, that is what I set out to imitate for this dish. Also, because I am personally sensitive to Soy Sauce (due to high sodium content even in the low sodium version, and the fact it is soy based) I have left that out, as some authentic versions do not add it anyway. But, if you do not have an aversion to soy sauce, or it is not limited in your particular way of eating you may add it to taste.

Ingredients

1 1/2 lb. chicken (thighs, drum sticks, wings - your preference)
1 1/2 lb. pork, cut in pieces about 2 x 3 inches and 1/2 inch thick
1 C cider vinegar
1 sm. head garlic, crushed and minced (approx. 6 cloves)
1/2 t fresh ground black pepper
2 T Kosher salt
3 T olive oil

Sprinkle salt and pepper over meat. Put meat in saucepan with pork at bottom. Add rest of ingredients. On high heat, bring it to a boil, then turn heat to medium for 30-40 minutes. If meat is tender, simmer until sauce thickens and meat browns and crisps a bit.

Enjoy with a side of high fiber steamed vegetables such as broccoli.

Low Carb Cheesecake Mousse

There's no reason to forgo rich cheesecake on a low carb way of eating. There are many recipes floating in the blogosphere and Internet for low carb cheesecakes, but none simple enough for me to make quickly, so I invented my own - in mousse form.




Ingredients:

1/2 C Heavy Whipping Cream
4 oz. Cream Cheese, softened
1/2 t Vanilla
4 drops Sweetzfree
1 t lemon juice concentrate

Combine Heavy Whipping Cream, vanilla, and Sweetzfree. Whip to a stiff consistency. Add softened cream cheese and whip again on high. When whipped cream and cream cheese are combined add the lemon juice and whip again. Carb Count: approximately 7 carbs for the whole recipe. (2-4 servings).

Enjoy this Low Carb Cheesecake Mousse alone, or top with fresh berries. (Be sure to count the carbs in the berries if added).