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Scattercals at Three Months

Three months and change into my stint of assiduous calorie-counting, I'm learning a lot about natural eating--a subject heretofore completely alien to me.



When I say calorie-counting, I mean eating what I want and counting the calories in it. My goal was not to "go on a diet" or restrict my intake. It was to develop body-awareness, to learn how eating X-number of calories feels at the end of the day.

And it's working: I can now guess accurately to within about 150 calories how much I've eaten in the day, based on how I feel when I go to bed at night.

(NB: This would NOT be true if I were eating "cooked freight". Experience has shown me that 3000 calories of cooked freight feels like 2000 calories of food.)

The act of counting, while not restricting me, has made me conscious, and consciousness has caused me to eat better foods. The better the food I eat, the more trustworthy my appetite becomes, and the more naturally I eat only as much as I need. It's like a miracle.


(click for bigger)


Those blue dots represent my daily caloric intake over the three months. I expected the highs and lows to even out and start clustering nearer the centerline by now, but so far they remain firmly all over the map. One day I've got very little appetite, the next day I'm extra hungry. One day I indulge, the next I'm feeling abstemious.

The key is that my average over the whole period (magenta line) remains at around 1960, right where it needs to be to maintain my natural weight of 154.5.



Am I losing weight? Yes. Slowly. I figure in a year I'll be sort of "normally overweight for me". It'll take two years to approach my destination, and three to arrive.

But the beauty is, I'm already free. Everything else is just--well, gravy. The icing on the cake. (In moderation, of course.)

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emeraldsedai
May. 29th, 2008 05:09 pm (UTC)
Peeps are pretty disgusting. That's a great story. It's right in line with what Michael Pollan says about white flour in In Defense of Food: that refining the stuff takes out anything that rodents (or bacteria) would be interested in eating, giving it a much longer shelf life. If wild animals won't touch something, maybe we should avoid it too.

(Accordingly, I'm making as many of my bready things with at least half whole-wheat flour, trying to work my way into more whole grains.)

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