I didn’t do a Monday book because I am plowing my way through one of Steven King’s doorstoppers. So, stay tuned for next week on that front.
However, permit me to share some good news: since being diagnosed as pre-diabetic in 2018, I have lost 10% of my body mass index (BMI). That’s kinda the benchmark for getting out of the Type II diagnosis.
It was one of those non-decision decisions: limit myself to 90 carbs per day, or accept becoming diabetic. NO way, given the state of healthcare in 2018 (and what it was projected to look like even before 2020 flexed her evil muscles) was I going to wind up insulin dependent. The price of my glucometer sent me into sticker shock from the beginning. First plan: make it a lifestyle, not a diet, so it would stay off. Second plan: count carbs, not calories. That was my doctor’s advice (Thanks Doc Ashley!)
Where do the carbs hide? Bye-bye to flour, rice, corn, and potatoes (notice I did not eliminate sugar; I knows my limits, folks.) It’s REALLY ANNOYING that potatoes are so bad for us because they 1) are easy to grow 2) are cheap to buy 3) taste good and 4) can be made into a thousand different things. But also hi-carb, so I just made it a rule: no tatties, except as a treat equivalent to candy. (I am a sucker for tater tots with ketchup and did indeed pop them in place of M&Ms on special occasions.)
It is easier to cut out what triggers you than control eating it. Ask me about making nachos. “But they’re covered with vegetables!” Yeah, no. Every time, I ate too many, so, bye. It takes about three weeks to get something out of one’s system. And using your triggers as treats doesn’t work.
Rice was easy; I don’t care for rice. Cauliflower rice is a good lesson on why you shouldn’t try substituting one thing for another unless you LIKE the substitute. If you don’t like pasta made from chick peas, give up on spaghetti and find a different food entirely. Pick your substitutes and don’t try to accept the commercialization of things you COULD use instead.
Corn: well, after awhile, it moved to “processed corn.” I became an expert label reader. That sh– er, stuff is everywhere under a lot of “don’t mind me” names. You have to look carefully. But if you do, it’s not hard (or expensive!) to find processed foods that don’t have any corn fillers in them.
Flour: almond flour is expensive, so don’t bake as often. Using the tiny pieces of bread like one buys for party foods helped when I had to have it (and they are almost always found on the day-old baking cart). Peanut butter toast tapas is good stuff. (A word of warning: gluten free is very rarely low carb. Don’t be suckered.)
Last advice for those looking at their own weight journeys: pay attention to slow versus low carb. They’re your carbs and you can do what you want with them, but some of them make you hungrier and some of them fill you up. Think carefully.