Wednesday, January 14, 2009

Speaking of Low Carb...

...tonight we're trying out the Magic Pizza Crust recipe I saw on YouTube. It is in the oven with the toppings now and should be ready any minute. It LOOKS great and SMELLS great, but who knows how it will taste, that is the important part after all right?

I'm still, by most accounts, morbidly obese. And I plan to stay that way. I've lost nearly 100 lbs., but what it has done to my body - UGH! I'm already sagging everywhere and have so much hanging flesh that I can't stand to look in a mirror. I even had my husband take the full-length mirror off the back of the shower door! The chances that I'd ever be able to have surgery to remove the excess skin, were I to get to a "thin" weight, are nil. So I've decided that where I am is where I will stay. I still eat low carb because it is the healthiest way to eat...but I adapt my plan so that I won't lose any more.

How do I do that? Well, when I was losing quickly, I was eating 5% of my calories from carbs, 20% of my calories from protein, and 75% of my calories from fats, and I had omitted ALL grains, even though my issues were probably only with wheat. I did average 2500-3000 calories a day but I lost rapidly - 90# in 5 months. To maintain my weight where I am, I change the ratios and don't force the fats into my diet like I used to. I also allow a few (minimal) grain products, such as low carb tortillas, into my diet a couple of times a week. It works.

All that said, however, I want to mention that I am now up by 23#. The last few months I have had some serious health issues, and haven't been the one doing the shopping and cooking. My husband is a great cook but we have eaten more carbs that in the last 4+ years while I was sick. In addition, hospital food on a "heart healthy diet" is about 75% carbs! Ugh...

So at the moment I'm working on getting back down to the weight where I was comfortable, even though it was 100# over where my doctor wants me to be. And that's why I will stay there.

By the way, I've now had some pizza made with the MPC as referenced above. Good, but too salty. I wonder if I replaced half the parmesan cheese with protein powder?...

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