Apparently I generated a lot of
discussion when I talked about my switch to a diet that was low in carbohydrates
and high in (good) fats. The discussion
ranged from curiosity to doubt to "how could you do that with the holidays
approaching!?!" Others simply asked
me to explain what I was eating now.
For the record, in October I
made the decision to significantly reduce the carbohydrates in my diet. That was a radical change for me. I was a
carb animal. Carbs for breakfast. Carbs for lunch. Carbs for snacks. Lots of carbs on the bike. Bread, potatoes, rice, pasta.
Let me qualify this right now by
saying this isn't for everybody. Medical
reasons can vary. And not everybody
agrees with this anyway. I just ask that
you do the research.
OK, so what has it meant for me
since then?
It means I shop
differently. I don't check calories or
fat grams, I check carb content. I shop
for "whole" foods. Foods
without additives. Fruit, vegetables,
meats. When I go through the checkout
lane at the grocery store, most of the stuff in my buggy has a name that I
know.
It means I have to shop more
often because I avoid preservatives and go for fresh stuff. And yes, it does mean that it is more
expensive.
Vegetables (broccoli, asparagus,
lettuce, greens, carrots, sweet potatoes, spinach, tomatoes, cucumbers,
cabbage, and-insert shudder here-brussels sprouts). Fruit (apples, bananas, blackberries,
raspberries, cherries, pears, pineapple).
Nuts (walnuts, almonds, cashews, pistachios). Foods that defy classification (mushrooms,
avocados, eggs, olives). Beans and peas
of every sort.
Lots more meat. Beef (grass fed when I can find it), chicken
(I prefer free range), pork (pasture raised), and seafood (wild caught,
always). Benton's bacon (oh yeah...it
might finally be healthy!)
Things without additives. Like butter.
Milk that I can trace to the farm where it came from. The same for cheese.
What's missing? Things made from refined sugar and refined
flour. Very little potatoes or white rice.
No pizza or pastries. No more
cereal.
I love bread but save my bread
intake for really great bread. Same with
desserts. It used to be that I had to
finish a meal with something sweet.
Always. And it didn't matter if
it was that good or not. Now, if it isn't really, really good, I pass on
it.
I spend a lot more time in food
preparation. I usually make a
sausage/egg casserole on Sunday night that is breakfast every morning. Lots of salads and dressing I make myself. I've always cooked with olive oil so that's
no big deal.
Pancakes made with almond flour
and coconut flour. Try it. You will be surprised. Topped with fruit instead of...well...instead
of what I always used.
Why did I do all this? For cardiovascular health. I don't need to lose weight but it's a good
way to do that too.
Conventional wisdom for my
entire lifetime has said that dietary fat was the biggest problem and the
quickest way to poor cardiac health.
Conclusive new studies from the National Institute of Health tell us
something completely different.
The American Heart Association
now acknowledges that refined carbs (flour and sugar) are the dietary bad guys
in weight control and cardiac health.
Dietary fat, not so much.
You've still got to have some carbs. Athletic performance demands it. If I don't have some carbs on a bike ride, I
quickly fall behind. But those need to
be complex carbs and not the pure sugar that I used for too long.
I've preached moderation in
everything for years. The same is true
for a low carb diet. I still
"cheat" from time to time but I do it only for something really
good. Like my wife's pecan pie on
Christmas Day.
But all this is more lifestyle
change than diet and indulgences are more just part of enjoying life than
betraying what I am convinced will help me live longer and healthier.