Information and support for low carb and gluten free eating.
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May, 2012 - CALP Low Carb Diet Journal

Posted Tue, 05/01/2012 - 7:31am by LowCarbForLife

This will be my daily journal for the month of May.

For the most part, I have been wheat and gluten free since October 28, 2011, and I continue to like it. I will continue to make every attempt to balance the food that I eat every single day.

Starting Dates:
CALP - 3.03.08
WATP - 4.14.08
Bowflex - 4.15.08
Callanetics - 11.12.09

Weight Loss Results:
5.01.12 - 141 lbs.

My first weigh in was 64 days after I began CALP!
2008: 5.06-218, 5.27-213.25, 6.27-209, 7.22-205, 8.03-203, 9.03-200, 10.04-196, 11.03-194, 12.02-188

2009: 1.03-187.5, 2.02 & 3.02-183.5, 4.01-185, 5.02-182.5, 6.04-180.25, 7.01-176.5, 8.02-176, 9.02-173, 10.01-173.5, 11.04-175.25, 12.01-170

2010: 1.01-164, 2.07-165, 3.02-162, 4.01-161.5, 5.01-160, 6.01-157, 7.01-158, 8.01-156, 9.10-154, 10.01-154, 11.01-158, 12.01-155

2011: 1.01-150, 2.01-146, 3.01-148, 4.01-146, 5.01-144, 6.01-146, 7.03-139.75, 8.01-139, 9.03-140, 10.01-140, 11.01-139, 11.01-139, 12.01-140, 12.31-139.5

2012: 1.07-140, 2.02-140, 3.01-141, 4.04-143, 5.01-141

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Michael's picture

Revenge of the Pink Slime

Posted Thu, 04/12/2012 - 9:53pm by Michael

Just when you thought it was safe to eat processed meat... (OK, you probably didn't think that...) Check out this freaky chart over on ProPublica:

"Lean finely textured beef," aka "pink slime," sparked an uproar when the USDA bought 7 million pounds of the stuff for school lunches. The agency maintains it's safe and healthy; critics say it's not fit to eat. But the burger filler isn't new, nor is it the only way that meat packers maximize production. Here's how it stacks up against two other mechanical processes.

And You Thought It Was Just ‘Pink’ Slime

Michael's picture

Carbohydrates and Glucose!

Posted Thu, 04/05/2012 - 6:41pm by Michael

Hm... what changed after the '50s and '60s?


http://www.youtube.com/watch?v=ihOi56J17Hw&feature=player_embedded

Answer: Everyone got fat. (OK, not everyone. But lots of people got fat.)

And, when you're done watching the above video, here's a fascinating (but long) talk about sugar:

Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin.


http://www.youtube.com/watch?v=dBnniua6-oM&ob=av3e

LowCarbForLife's picture

April, 2012 - CALP Low Carb Diet Journal

Posted Thu, 04/05/2012 - 2:33pm by LowCarbForLife

This will be my daily journal for the month of April.

For the most part, I have been wheat and gluten free since October 28, 2011, and I continue to like it. I will continue to make every attempt to balance the food that I eat every single day.

Starting Dates:
CALP - 3.03.08
WATP - 4.14.08
Bowflex - 4.15.08
Callanetics - 11.12.09

Weight Loss Results:
4.04.12 - 143 lbs.

My first weigh in was 64 days after I began CALP!
2008: 5.06-218, 5.27-213.25, 6.27-209, 7.22-205, 8.03-203, 9.03-200, 10.04-196, 11.03-194, 12.02-188

2009: 1.03-187.5, 2.02 & 3.02-183.5, 4.01-185, 5.02-182.5, 6.04-180.25, 7.01-176.5, 8.02-176, 9.02-173, 10.01-173.5, 11.04-175.25, 12.01-170

2010: 1.01-164, 2.07-165, 3.02-162, 4.01-161.5, 5.01-160, 6.01-157, 7.01-158, 8.01-156, 9.10-154, 10.01-154, 11.01-158, 12.01-155

2011: 1.01-150, 2.01-146, 3.01-148, 4.01-146, 5.01-144, 6.01-146, 7.03-139.75, 8.01-139, 9.03-140, 10.01-140, 11.01-139, 11.01-139, 12.01-140, 12.31-139.5

2012: 1.07-140, 2.02-140, 3.01-141, 4.04-143

LowCarbForLife's picture

Fourth Year on Plan

Posted Mon, 03/26/2012 - 3:22pm by LowCarbForLife

A lot has changed since I began my new low carbohydrate way of eating four years ago. I was 48 years old and after fighting my weight my entire adult life, I became so disgusted with myself that I became desperate once again. I needed to find a program I could follow where I did not have to give up anything and I remembered a book I followed several years earlier called The Carbohydrate Addict's LifeSpan Program also referred to as CALP. I knew that once I got started I could follow it because the first time I tried it, I was successful. The only reason I stopped was due to my impatience with the speed of my weight loss efforts. I began following Atkins and did not realize the restrictions I would have to make by giving up CALP and found that I could not continue to follow this particular low carbohydrate weight loss program. Instead of going back to CALP, I resumed my old way of eating and watched my weight creep back up.

I don't know my actual weight when I began four years ago, but I do know that I was close to the highest weight I have ever seen on my scale because I could not fit into my clothes. I am one of those stubborn people that refuses to buy jeans in a size larger than an 18W and the one pair that I owned were too small. My wardrobe consisted of stretch pants and men's XXL t-shirts before I finally figured out what program I could adapt to my life. Click here to continue reading, or leave a comment »

Michael's picture

Rethinking school

Posted Thu, 03/15/2012 - 7:30pm by Michael

Here's a cool presentation describing the ways in which schools hurt, rather than help, children. Stay with it, there's an interesting segment about the current ADHD 'epidemic':

http://www.youtube.com/watch?v=hkPvSCq5ZXk

Michael's picture

Pink Slime in supermarket ground beef?

Posted Sun, 03/11/2012 - 9:24am by Michael

ABC news reports that the dreaded pink slime may be in your supermarket ground beef.

“Pink slime,” a cheap meat filler, is in 70 percent of the ground beef sold at supermarkets and up to 25 percent of each American hamburger patty, by some estimates.

“It kind of looks like play dough,” said Kit Foshee, who was a corporate quality assurance manager at Beef Products Inc., the company that makes pink slime. “It’s pink and frozen, it’s not what the typical person would consider meat.”

As seen in the movie Food Inc., the low-grade trimmings come from the most contaminated parts of the cow and were once only used in dog food and cooking oil. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.

Click here to continue reading, or leave a comment »
LowCarbForLife's picture

3.10.12, Low Carb Diet Journal

Posted Sun, 03/11/2012 - 9:12am by LowCarbForLife

Saturday, 3.10.12

Weight
142-1/2 lbs.

Menu
RM: Salad of romaine w/avocado, bacon, celery, cheddar cheese, cucumber, egg, pine nuts, & homemade miso dressing, tri tip, pad thai w/chicken, shrimp, bean sprouts, rice noodles, & peanuts, brownie, coffee cake, cranberry walnut bread
CM: Pork chop, asparagus w/mayo

Carbs: avocado, brownie, coffee cake, cranberry walnut bread, noodles, nuts
Protein: bacon, cheese, chicken, egg, pork chop, shrimp, tri tip
Veg/Fiber: asparagus, bean sprouts, celery, cucumber, lettuce
Beverages: green tea, water

Exercise
None!

The sun was shining when I awoke. I grabbed my computer to read my emails and to get started on updating my menu from the day before. I drank my two cups of tea while writing about my day and, as soon as my tea was finished, I filled up my first glass of water. Before I knew it, my morning was gone and it was time for lunch.

We still had some pad thai left over from the day before so when my husband suggested frying it up, I said I would have a small amount to go with the tri tip I planned on eating. I made our salads, mine with romaine lettuce and his with iceberg. I added half of an avocado, one slice of chopped bacon, a stalk and a half of chopped celery, a small amount of grated cheddar cheese, one third of a chopped cucumber, half of a hard boiled egg, a few pine nuts, and then I drizzled some of my homemade miso dressing over the top of mine. I began and finished my salad and when the tri tip was ready, my husband put it on a saucer for me. I only wanted a little bit of pad thai because I wanted dessert, so I put a spoonful on the saucer with the tri tip and thoroughly enjoyed both of them. Click here to continue reading, or leave a comment »

LowCarbForLife's picture

3.09.12, Low Carb Diet Journal

Posted Sat, 03/10/2012 - 10:45am by LowCarbForLife

Friday, 3.09.12

Weight
142 lbs.

Menu
RM: Salad of romaine w/avocado, bacon, celery, cheddar cheese, cucumber, pine nuts, & homemade miso dressing, pad thai w/chicken, shrimp, bean sprouts, rice noodles, & peanuts, brownie, coffee cake
CM: Tri tip, asparagus w/mayo

Carbs: avocado, brownie, coffee cake, noodles, nuts
Protein: bacon, cheese, chicken, shrimp, tri tip
Veg/Fiber: asparagus, bean sprouts, celery, cucumber, lettuce
Beverages: green tea, water

Exercise
Leslie Sansone Walk at Home
3 Mile Weight Loss Walk...A "Power Walk" at Home!
Mile 1: 15 minutes of non-stop muscle moving steps to get you started
Mile 2: 12 minutes of speed walking
Mile 3: 15 minutes to continue blasting calories as you burn body fat
I completed all 3 miles!

The sun was shining when I awoke. My back always feels better the following day so my morning began like most of them. My husband made me a pot of green tea and while it was steeping, I grabbed my computer to read my emails and to get started on updating my menu from the day before. I drank my two cups of tea while writing about my day and had plenty to write about.

I am still trying to get myself back in the habit of exercising on a daily basis so I grabbed one of my three mile Walk Away the Pounds workouts, both of my two pound weights, and got started. I still enjoy these workouts because I am in charge of how hard I want to work at them, and the forty five minutes that I spend goes by fast. Click here to continue reading, or leave a comment »

Michael's picture

Today's must-read story: Dr. Dwight Lundell comes clean

Posted Fri, 03/09/2012 - 7:55pm by Michael

An accomplished heart surgeon, Dr. Dwight Lundell, M.D., shares his change of heart.

He says that heart disease is caused by the low-fat diets pushed by the mainstream health establishment:

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries,today is my day to right the wrong with medical and scientific fact.

[snip]

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated -- it is quite simply your body's natural defence to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well,smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream dietthat is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity.

Let me repeat that: The injury and inflammation in our blood vessels is caused by the low fat diet recommended for years by mainstream medicine.

Read the rest: World Renown Heart Surgeon Speaks Out On What Really Causes Heart Disease

Click here to continue reading, or leave a comment »
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