Sunday, January 8, 2012

Day 2: morning

My weight: 163.6 lbs (Pre-diet 166.4 lbs)
Charlie's weight: 206 lbs (Pre-diet 205.6 lbs)

I woke up in the middle of the night, with a headache. I don't know if I can blame it on the diet or the fact I drank too much coffee, tea and wine yesterday. I couldn't get back to sleep, which is quite unusual for me. Like the kids, I still have a bad cold, so it's also my own snoring that keeps waking me up. This morning, I feel fine. Charlie did some exercise yesterday, running around the field above our house, plus rowing on the machine.  He says he feels completely the same as usual, no impact from diet yet. 

We had a really delicious omelette with cheese and zucchini for breakfast this morning. Quite a relief to have a change from cereal...


  1. I undertook a similar diet about seven months ago, largely inspired by Mark Sisson and have had very good results so far. I've gone from 250 lbs. down to 215 without feeling any particular deprivation. And I used to be a very serious baker!

    One suggestion - don't weigh yourselves every day. Instead pick two days each week. This way you're less likely to be freaked out by natural daily variations.

    One more thing about my experience - I was diagnosed with Type 2 diabetes about four years ago and had it moderately controlled with medication and the standard ADA diet. After two months, my A1C levels (a measure of blood glucose that looks back over the past 90 day period) dropped to the high end of the normal range for non-diabetics. Another three months later, it's now solidly in the normal range and my doctor has eliminated one medication and reduced the other. Additionally, all of my other blood work was normal, which it had been before I changed my eating habits.

    Your experience may be different, but I encourage you to keep at it - the results may just surprise you.

  2. I saw you post on Gary Taubes and followed you over here. Should be interesting to keep an eye on this over the next few weeks. One thing I recommend is to try to get away from frying with olive oil and really embrace the fats and other oils. I mainly use goose fat or butter to fry steak with and coconut oil for chicken.

    Also keep an eye on the list of ingredients of the salami sausage. Does it have the dreaded 'vegetable oil' (high fructose corn syrup and/or rapeseed oil) this is glucose under another name and is terrible stuff. It's almost impossible to avoid completely as every restaurant uses drums of the stuff but try to avoid it as much as possible.

  3. I predict your headache will be terrible for about 5 days, but then it will lift-that is what happened to me in October when I started this. I'm down 10 lbs, but at a bit of a plateau. For women, it's harder to get sustained weight loss. My body shape has changed dramatically, inspite of staying at the same weight for 3 weeks.

    Gary Taubes has got it right. You are on the right path.

  4. Sorry giving bad advice in that last post I should keep my mouth shut unless I'm sure of what I'm saying! That comment has spurred me to go off and do some more research!

    Vegetable oil does not contain HFCS this is a separate ingredient that causes an insulin spike as fructose is a carbohydrate.

    The problem with vegetable oils is that the oils used (rapeseed, soybean, corn) tend to be very rich in Omega-6 (a type of fat) as a result the body's omega6:omega3 ratios become unbalanced causing problems. Mark Sisson gives a good overview of oils including their fatty acid breakdowns.

    Simply put oils with lots of Monounsaturated fatty acids (MUFA) and Saturated Fatty Acids (SFA) are good. Especially the ones that don't require elaborate processing to extract the oil like Corn, Rapeseed etc.

    Oils with lots of polyunsaturated fatty acids (PUFA) are bad if the omega6:omega3 (both are PUFAs just different types) ratio is high. This includes most of the oils used to make 'vegetable oil'. These oils tend to oxidise as well creating free radicals which can cause havoc in the body. Olive oil doesn't oxidise at high temperatures as badly as some of the others so it appears reasonably good to fry with but I prefer to branch out a bit and use others (they don't make as much mess around the frying pan either).

    I feel bad if I eat too much fried foot in restaurants is basicly what I'm trying to say!!