Still here – now two days overdue with baby I’m trying to stay focused on other things.
The hubs was home for the last two days for his weekend. I finished the book I was reading about low-glycemic lifestyle. I highly recommend this book! It’s called Healthy for Life by Dr. Ray D. Strand. My mother gave it to me to read last week and I found it to be extremely informative and useful.
Our doctor told us that the Hubs needs to adhere to a lower carb, higher protein diet to avoid developing full blown diabetes in the future. Right now we’re in a three month trial period where we will try to get him back on track before she starts prescribing medications.
I don’t know about you, but up until that time I didn’t know a lot about diabetes or pre-diabetes (AKA – metabolic syndrome, according to Dr. Strand). After his book I feel like I have a better idea of how a person develops insulin resistance and deteriorates to type 2 Diabetes milletus. Unfortunately, what I don’t think even a small percentage of Americans know, is that we are all at risk for developing these problems. The easiest way to get diabetes is to adhere to the Standard American Diet. You’ve seen the food pyramid right? You shop at an average American grocery store right? How much food do you buy each week that comes in a package, has a nutritional label and has more than five or six ingredients? How many of those ingredients can you pronounce and find naturally in nature? Admit it – most of us don’t even want to give a lot of thought to our current diets because we’d find a lot that we don’t like and know that we should change. But that’s the hardest part right? The first step? Taking a hard look at where you stand and really evaluating where you actually should be and what it will take to get there. You have to really acknowledge the effort, change and sacrifice that is required to take care of your health.
There are only two things I don’t like about this book – Dr. Strand spends the last chapter of his book really hawking his online program, no thanks, and he poo-poos full fat dairy and tropical fats. I am of the belief that we should be drinking raw milk and eating raw dairy products – full fat. Unfortunately, in the state of Maryland, it’s illegal to sell raw dairy products. We settle for organic products as minimally processed as possible, still full fat, I’ll try to get a post up about why another time. As far as tropical fats are concerned, I use coconut oil whenever possible. It’s processed by our bodies differently than other fats. With a medium-chain fatty acid structure, our bodies process coconut oil like fuel rather than storing it as fat. There are a whole other host of reasons we’ve chosen to include coconut oil in our diet – I recommend you read The Coconut Oil Miracle it’s a great book that explains the science and history behind the controversy of tropical fats.
There are three things that Dr. Strand encourages us to do to reverse or prevent the damage we’ve done to our bodies in relation to insulin resistance, metabolic syndrome and diabetes. 1) Eat a low-glycemic diet (never spike your blood sugars) 2) Exercise (duH!) 3) Take nutritional supplements (a little more involved than just a multi-vitamin, but this is probably the easiest step).
What this means for the Hubs and I:
We’re going to be more active. We’re going to take more vitamins. But most importantly we’re going to eat a low glycemic diet for the next 2.5 months before his next doctor’s visit and see how much progress we can make. I say “we” because this will never work if I don’t eat the same diet as the Hubs. And like I said earlier – this can affect everyone, myself included. For all I know, my current diet could be causing my body to develop insulin resistance with each meal.
I’m currently trying to pull together a post about the nuts and bolts of what I’ve learned – so check back soon. But – in the meantime here is our menu plan for this week – in case you’re interested.
Day 1 – Breakfast: Veggie & Cheese Omelet with one piece of Sprouted Grain Bread AM Snack/Lunch: Carrot/Celery Sticks with fresh Peanut Butter, slice of Cheese and small handful of Almonds (this was the other day, we were running errands and decided to have a larger snack and an early dinner) Dinner: Homemade Cream of Brocolli Soup, Spinach Salad with Bacon dressing, Mushrooms and Boiled Egg
Day 2 – Breakfast: Banana Walnut Smoothie (hubs had a scoop of protein powder in his drink) Lunch: Chicken Salad on iceberg lettuce, Cucumbers, Avocado, one piece Sprouted Grain Bread toasted PM Snack: Carrots/Celery with fresh Peanut Butter, slice of Cheese Dinner: Taco Salad (romaine, taco beef, black beans, peppers, cheese, mushrooms, avocado, salsa/sour cream dressing)
Day 3 – Breakfast: Spinach, Mushroom & Feta Omelet with half piece of Sprouted Grain Bread AM Snack: Plain Yogurt with fruit Lunch: Chicken Salad on tiny whole wheat Pita with cheese, cucumber, lettuce. PM Snack: Celery with salsa/sour cream dip Dinner: Black Bean Soup and mixed Green Salad (me only)
Day 4 – Breakfast: Fruit & Cottage Cheese, Turkey Bacon AM Snack: Cheese Stick and Almonds Lunch: Black Bean Soup with Sour Cream and Cheese PM Snack: whole clementine Dinner: Baked Chicken with Veggies (me only)
Day 5 – To be honest – haven’t planned that far ahead – I’m really hoping I’ll be eating hospital food at that point (sad, but true) If I’m not, I’ll come back and update you on what the rest of the week’s meal plan looks like.
FYI – the hub’s days off are far more planned out than his working days. I will make him breakfast and pack a lunch for him on his work days, but what he eats at the restaurant is his responsibility to keep it on plan. And when he’s at work I pretty much try to keep the cooking to a minimum and stick to leftovers.