I Am Working With Two Women…

To have them lose a significant amount of weight. NOT for looks, beauty, other’s eyes. Rather for the sake of their health. To decrease tremendous suffering as they age. One is in her mid-late 50’s. The other is 10 years my junior, 65.
Presently, neither of them suffer pain or any major health problems, but without the weight loss, without the change in how and what they eat, without the increase in physical activity….they will.

It is always amazing to me how poorly American’s eat. Even vegetarian restaurants still serve refined bread and grains. Still serve white, white, white. When they can just as easily serve whole grain pastas, bread, noodles, or just whole grains: farro, amaranth, quinoa (amaranth & quinoa are technically seeds).

A new study: “Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives” in Nature Communications (12 September 2023) showed that just halving the consumption of meat/animal products (port, chicken, beef & milk) would stop deforestation and loss of natural lands and reduce greenhouse gas emissions by nearly a third.
Tremendous, tremendous benefits just by eating HALF of the animal foods you presently eat.

And the two women who I’m helping to lose weight, they’ve each lost 20# in 3 months. Slow and steady.

How? First by staying conscious of stopping eating when they reach SATIETY; that point when you are satisfied, when you take the deep breath before you dig in and restart eating. That point that ALL babies and toddlers know. They stop eating when they are satisfied, and if their mother, father, other one feeding them tries to get them to eat more…..they will shake their heads, turn their heads, do what they can to not have to take another bite.
Watch people of normal weight eat and you’ll see that they stop eating long before others at the table stop.
They’ll often leave food on their plate. Especially in a restaurant, where portions are most often too large.
Second, by eating s-l-o-w-e-r. Slowing down our eating allows us to feel our bodies, allows us to stay conscious of when we reach that point of satiety.
And Third, by assuring that the meals they eat provide sufficient protein with emphasis on legumes (beans, lentils, dahl, tofu) which can be added to meat or fish dishes to help decrease the animal protein. An emphasis on cooked vegetables (which provide more fiber – cup for cup, than raw veggies); and an emphasis on whole grains. Yes, the brown farrow, amaranth, quinoa, whole wheat, whole corn, brown rice; NOT the white.

More cooking time? No.

More satisfaction? Yes.

Weight loss? Definitely YES.