Ambar (ambar) wrote,

  • Mood:

the art of the diet

I've been dieting seriously, stubbornly, furiously since last September, following the Atkins diet. When I started (actually, a couple weeks after I started -- finding a scale with more than a 330lb capacity took me a while), I weighed 367 pounds. Atkins basically prescribes restricting carbohydrate intake, and eating meat, vegetables (low-glycemic index -- no potatoes, carrots, corn) and limited amounts of fruit.

So how's that workin' for ya? you may ask. The rest of this note was written this morning to a low-carb mailing list I'm on, and should answer that.

I spent most of June and July with my weight bouncing between 319 and 314 (I weigh in daily and throw the results into the trend chart software found at Since the next "small goal" is to break 300, and it was obvious from the trend charts that my rate of loss was levelling off (this is why I love them as a tool), I decided to knock down my consumption of chicken hot dogs (they have corn syrup in them) from 5 lbs/week to 1 lb/week (that one stress-day when I commute into the office from home 2 hours away). I'm home six days a week, now; I can damned well cook lunch for myself when I'm home. (Di's chili recipe has been a real life-saver in that department, I might add. :-)

Anyway, I weighed in at 312 on Sunday, and 308 yesterday and today. Mmm, whoosh. (This plateau plateau plateau sudden whoosh! of weight coming off is very typical of the Atkins diet, but I don't understand why it works that way.)

I still struggle with the green-veggies thing, but have been more adventurous about vegetables in general. Had buttered mashed turnip with a steak last week; that was pretty tasty (if still a bit fibrous). I tried Atkin's suggestion for shredding a daikon (oriental radish) root and deep-frying it as a substitute for french-fries. My review: it's a fine carrier for salt and oil, and I suppose if you're jonesing for french fries, it could help. Fortunately, french fries aren't something I crave much, so I doubt I'll make this often. It was pretty darn rich, and I didn't want to eat anything else after I finished it off! (Possibly the fat was too cool -- I need a frying thermometer, clearly.)

After I break 300, I tell myself, I will have no excuse for staying off my horses. Or I'll have to find another excuse. :-)

  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded