Posts Tagged ‘What’s’

Weight Watchers: “What’s Your Why?”

Michael and I joined Weight Watchers together over the weekend, and I went to my first meeting today. The meetings aren’t new to me, but I had never been to that one before. I liked it. When I opened my “Success Story” weigh-in book I noticed a question that I never noticed before. It said, “What’s your why?” What’s motivating me to try this again? What are my reasons? What are some specific details that led me to walking into a meeting? My simple answer has always been that I want to lose weight, but the answer seems more specific now. I’m so close to my lowest recorded weight as an adult (284 pounds,) and I want to reach it. I actually want to exceed that, and for the first time in a while it feels like I can do it. I’ve lost about 100 pounds since September, which was hard. I realize that it’s only going get harder as the journey continues, so I’m trying to form some good habits now by tracking. Tracking my food intake is easier to do when I eat at home and plan what I’m going to eat when I’m not at home, so […]
All the Weigh

Why Wheat Belly . . . and what’s next?

Most of you are familiar with the Wheat Belly books and philosophies. I called it Wheat Belly because abdominal fat is the signature pattern of weight gain from a diet based on wheat and grains. It is the outward expression of the deep visceral fat encircling the intestines and other abdominal organs that is inflammatory, disrupts hormones, keeps you from wearing a size 4 bikini, and yields the unsettling sight of middle-aged men with protuberant bellies spilling over Speedos. Wheat Belly conveyed the same lessons that I’d originally learned in the world of heart health, now repackaged to appeal to mainstream interests.

What’s in the sauce?

11-28-steak-au-poivre

Living the Wheat Belly Lifestyle may take a bit of effort, but the results are so worth it. You must think before you order your meals. Hidden sources of wheat and corn by-products are lurking in some unlikely places.

You may have thought that by skipping the bread/sandwich and choosing the soup-n-salad would ensure that your meal was safe. Think again: Many commercial “cream” sauces and soups get their creamy texture from starch, not real cream. And that starch often comes from wheat flour or corn starch. In fact, most commercial soup manufacturers literally use countless tons of wheat every year to produce canned soup.

What’s wrong with that banana?

Once you’ve eliminated the ugliest, smelliest, rottenest, most foul carbohydrate of all, wheat, why do we restrict other carbohydrates in the diet on the Wheat Belly lifestyle?

Wheat Belly, of course, exposes the disastrous effects of widespread consumption of this genetically-altered grain. Remove all modern wheat from the diet and weight plummets, blood sugar drops, arthritis reverses in many people, chronic sinus infections improve, asthma improves, acid reflux disappears, cramps and diarrhea of irritable bowel syndrome are gone . . . on and on.

So why bother to limit carbohydrates after wheat?