We went over the results of all the
tests and it was all pretty much what I'd told him six weeks ago –
high cholesterol, a little too much weight. Turns out I don't
have gout, just a sore toe. And my heart is fine, that's always good
news.
So
I'll be going back to see him in six months – and in the meantime
I'll have lost some weight and lowered my cholesterol. I'll do the
latter in part through a statin drug he's prescribed – which means
no more grapefruit juice for me! Damn! I love grapefruit juice.
There's half a bottle in the refrigerator. Ah well. The things we do
simply to live longer.
As to
the former, lose weight. Well, there ain't no secrets or surprises
there. Eat less, and eat smarter, and exercise more. The plan is,
I'll take the statin and restructure my eating and workout habits.
Then at the end of the six months we'll check the cholesterol level
again. If it's down enough (and by "enough" I mean roughly
in half) then I'll go off the statins and see if the new,
smart-eating me can keep it down.
I've
already dropped six pounds since my first meeting with the doc Feb.
2, so I'm on my way but have a ways to go. It is a not inconsequential percentage of my current body mass. Biggest thing I've done is
stop drinking milk. I was raised with milk, to me it doesn't feel
like a meal without a glass of milk, or two. But milk, of course, is
a liquid devised by mother nature to turn calves into 500 pound
steers quickly and efficiently. So now my only milk comes on my
morning Cheerios.
The
doctor gave me – not a diet, but a sheet on how to eat more
sensibly. First, do most of your own cooking. People who prepare
their own meals tend to be healthier and have less weight problems
than people who eat out a lot. Check. Already do that. I probably do 70 percent of the cooking in the house. Second, do the bulk of your
shopping on the periphery of the supermarket – shop the outer walls
first. That's where the produce, meat, seafood departments tend to
be. As the doc said, "Buy food that looks like food." As much as possible, refrain from stuff in boxes or cans.
(Of course, the bakery often also is on the store's periphery,
but I didn't point that out. It'll be our little secret.)
Again
- check. I already buy very little of the processed foods. I don't understand why, for instance, a person would buy a
jar of spaghetti sauce loaded with sugar, dyes and preservatives, when it's so easy to make, and tastes so much better.
So as
we talked about healthy choices (At dinner the contents of plate should
be half plant – salad, vegetables, fruit, that kind of thing.) Starch –
rice or potatoes – should be the smallest portion.
And
this is where his reasonableness became a problem. I'd heave a sigh
and say something like, "Goodbye red meat," and he'd say,
"Oh no, a little red meat is fine, in fact ..." and he'd reel
off several reasons why a little beef – grass fed, not corn fed –
would be just fine. Or how I have to have a regular "cheat day"
when I'm allowed to break the rules. We even had a spirited
discussion about the awesomeness of bacon! How is that
supposed to help me?
That's
not what I need. I need a task master. I need someone to get all in
my face and shout, "No more white rice! Step away from the cookies! Eat
this quinoa, then drop and give me 10!"
No,
I've gotta be the grownup here. Any yelling at me will have to be
done by me. The grown up.
Speaking
of quinoa, I have now tried it and don't plan to again. When we were
at the Whole Foods a couple of weeks ago we picked some up. As the girl at the register
rang us up we mentioned we didn't know how to cook it yet. She gave
us some tips.
"So
you eat it?"
"Yeah."
"Is
it any good?"
"Oh
no," she said without hesitation. "But I eat it."
Well,
good for her. We tried it. It's supposed to be very good for you, but cooking it made kind of a mess and it tasted sort of vile. In fairness maybe if we were better at cooking it, it might not have been completely vile. But I don't care.
It's no longer on our diet. I don't eat quinoa. You may quote me.
And I
don't think that's being unreasonable.
1 comment:
Good luck! I've recently embarked on a similar if non-medically intervened quest.
FWIW, quinoa, I discovered is somewhat of an acquired taste. It tasted pretty weird to me when I first started. But I persevered and eat it regularly now.
Best way to cook it is just like white rice: 1 part raw quinoa to 2 parts water and a dash of salt, bring to a boil, cover, and cook for 20 minutes on the lowest heat you can.
I think it does better with stronger flavors as well rather than plain.
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