TheMrWobbly wrote: »

Good morning @CatherineElizabeth13 or good afternoon for me. I will be glad when my meeting is over and I can go home. Really need some r&r right now. If I can fit a run in first that would be awesome. How are you doing?

Plans for the weekend - work! One of the shareholders wants a briefing, at their house, on Sunday morning! See where we get to tomorrow before calling more than that.

I'm not too bad. I've struggled a lot with food this week. I've been chained to my desk all week with Court deadlines and so many defences and witness evidence due. I've been eating all sorts of rubbish.

I guess January is a hectic month in a lot of industries!

LovebyDraug69 wrote: »

hipari wrote: »

I just met with a nutritional therapist (or registered dietician, I just learned this week there might be a difference in these terms in English, I went to see the kind that has a university degree on nutrition and is certified by the state). My head is spinning, there's so much going on, the lady was very intense and I sat there for more than an hour.

We did do some goal-setting, with the primary goal being stopping weight gain, and then losing first 5kg and eventually 20kg. We also set the goal of making sure I have a balanced diet with all necessary nutrients, which I can't take for granted with my IBS.

The tools to do this would be to even out my meal schedule so that there are 3-5 hours between meals, not less or more. Honestly I'm not sure what this has to do with things, but apparently it's important. Other tools are to decrease average calorie density of my foods and upping activity/exercise to an hour per day.

We scheduled our next appointment to exactly three weeks from today, and my "homework" for this time is to find a way to eat a more nutritious afternoon snack and trying to increase the average amount of veggies in my dinner to 50%. Let's see how this goes.

The most concrete take-away information from the hour was that according to her, foods with less than 150cal/100g are pretty much free to eat as much as I want, foods with more than 350cal/100g should be only eaten very consciously. This will be an interesting 3 weeks.

I applaud you taking the initiative to meet with them. That is a big step I still haven't made.

So although I am not keto, I have been doing more low carb meals and found this video to be really helpful as I am on the go all the time and don't have time to make large meals like I used to. I am slowly adding more to my meals, but the spice combos he goes over are really nice to help with flavor profiles.
https://youtu.be/MgZYICVMAhY

Good luck!

@hipari I hope you found the nutritionist’s advice useful. Good luck on your journey.

Unfortunately I didn’t find my dietician very useful.

I was diagnosed with insulin resistance and sluggish thyroid at the beginning of last year, my dr (who is a great dr) asked what I thought of keto as a solution until I reminded her I have no gallbladder so would have a hard time digesting that level of healthy fats; she gave me a list of dieticians she considers good, but here in Australia I think they pretty much all follow standard/official government health guidelines which have only been modified slightly in the last forty years since the “food pyramid” and still are fairly orientated around a high carb low fat diet (and there is no solid evidence that this advice is any good for weightloss).

My dietician was okay about my need to go low-carb for insulin resistance, but made it clear she thinks keto is “bad” (imho an uninformed opinion as there are sections of our community & people I know who do very well on it, particularly to help with certain health issues, even if it’s not the right solution for me personally).

She made up a meal plan that involved eating 5-6 times a day (breakfast, morning snack, lunch, afternoon snack, dinner, evening snack) which doesn’t make sense if trying to lower insulin levels. Also I didn’t want a meal plan (and had said as much); I wanted the basic principles so I could follow them in a way that suits me. Personally I find meal plans annoying because it is easier to modify recipes I already know and enjoy to fit the principles than it is to go learn a heap of new recipes that suit someone else’s tastes and often use unfamiliar ingredients and techniques - yet it seems just about every dietician and weight loss program revolves around a meal plan.

So in the end I never used her advice. What I did find helpful was reading “The Obesity Code” by Dr Jason Fung, which advocates a LCHF wholefood diet and intermittent fasting. Simple principals I found fairly easy to follow, without being didactic. This way of eating allowed me to reverse my insulin resistance and sluggish thyroid, as well as lose over 100lbs. I don’t think my dieticians meal plan would have achieved the same.

Luciicul wrote: »

LovebyDraug69 wrote: »

hipari wrote: »

I just met with a nutritional therapist (or registered dietician, I just learned this week there might be a difference in these terms in English, I went to see the kind that has a university degree on nutrition and is certified by the state). My head is spinning, there's so much going on, the lady was very intense and I sat there for more than an hour.

We did do some goal-setting, with the primary goal being stopping weight gain, and then losing first 5kg and eventually 20kg. We also set the goal of making sure I have a balanced diet with all necessary nutrients, which I can't take for granted with my IBS.

The tools to do this would be to even out my meal schedule so that there are 3-5 hours between meals, not less or more. Honestly I'm not sure what this has to do with things, but apparently it's important. Other tools are to decrease average calorie density of my foods and upping activity/exercise to an hour per day.

We scheduled our next appointment to exactly three weeks from today, and my "homework" for this time is to find a way to eat a more nutritious afternoon snack and trying to increase the average amount of veggies in my dinner to 50%. Let's see how this goes.

The most concrete take-away information from the hour was that according to her, foods with less than 150cal/100g are pretty much free to eat as much as I want, foods with more than 350cal/100g should be only eaten very consciously. This will be an interesting 3 weeks.

I applaud you taking the initiative to meet with them. That is a big step I still haven't made.

So although I am not keto, I have been doing more low carb meals and found this video to be really helpful as I am on the go all the time and don't have time to make large meals like I used to. I am slowly adding more to my meals, but the spice combos he goes over are really nice to help with flavor profiles.
https://youtu.be/MgZYICVMAhY

Good luck!

@hipari I hope you found the nutritionist’s advice useful. Good luck on your journey.

Unfortunately I didn’t find my dietician very useful.

I was diagnosed with insulin resistance and sluggish thyroid at the beginning of last year, my dr (who is a great dr) asked what I thought of keto as a solution until I reminded her I have no gallbladder so would have a hard time digesting that level of healthy fats; she gave me a list of dieticians she considers good, but here in Australia I think they pretty much all follow standard/official government health guidelines which have only been modified slightly in the last forty years since the “food pyramid” and still are fairly orientated around a high carb low fat diet (and there is no solid evidence that this advice is any good for weightloss).

My dietician was okay about my need to go low-carb for insulin resistance, but made it clear she thinks keto is “bad” (imho an uninformed opinion as there are sections of our community & people I know who do very well on it, particularly to help with certain health issues, even if it’s not the right solution for me personally).

She made up a meal plan that involved eating 5-6 times a day (breakfast, morning snack, lunch, afternoon snack, dinner, evening snack) which doesn’t make sense if trying to lower insulin levels. Also I didn’t want a meal plan (and had said as much); I wanted the basic principles so I could follow them in a way that suits me. Personally I find meal plans annoying because it is easier to modify recipes I already know and enjoy to fit the principles than it is to go learn a heap of new recipes that suit someone else’s tastes and often use unfamiliar ingredients and techniques - yet it seems just about every dietician and weight loss program revolves around a meal plan.

So in the end I never used her advice. What I did find helpful was reading “The Obesity Code” by Dr Jason Fung, which advocates a LCHF wholefood diet and intermittent fasting. Simple principals I found fairly easy to follow, without being didactic. This way of eating allowed me to reverse my insulin resistance and sluggish thyroid, as well as lose over 100lbs. I don’t think my dieticians meal plan would have achieved the same.

@Luciicul sorry you had a bad experience! My nutritionist was also clearly following the standard recommendations, which we call the ”plate model”. It’s basially 50% veggies, fruit or berries, 25% protein and 25% carbs (potato/pasta/rice etc.). The recommendation of 50% veggies or fruit seems legit and as I eat huge amounts of food volume, the most comfortable method to decrease calorie content seems to be decreasing calorie density -> veggies, here I come.

I think a lot of the recommendations, like your nutritionist thinking keto is bad, come from a place of ”healthiest on a population level”, which doesn’t mean keto is bad for everyone, it’s just not as good on the whole population as the recommended diet.

kilobykilo wrote: »

Kilobykilo
Thursday (but weds today as I'm out of town tomorrow)
PW: 184.8
CW: 184.4

Not the usually january whoosh I'd like..... but I've not gone into usual January mode so I'll take any kind of loss!

@boehle @Beka3695 I weighed in a day early this week as I'm in a hotelnwothout scales until tomorrow

Happy weekend everyone

hipari wrote: »

Luciicul wrote: »

LovebyDraug69 wrote: »

hipari wrote: »

I just met with a nutritional therapist (or registered dietician, I just learned this week there might be a difference in these terms in English, I went to see the kind that has a university degree on nutrition and is certified by the state). My head is spinning, there's so much going on, the lady was very intense and I sat there for more than an hour.

We did do some goal-setting, with the primary goal being stopping weight gain, and then losing first 5kg and eventually 20kg. We also set the goal of making sure I have a balanced diet with all necessary nutrients, which I can't take for granted with my IBS.

The tools to do this would be to even out my meal schedule so that there are 3-5 hours between meals, not less or more. Honestly I'm not sure what this has to do with things, but apparently it's important. Other tools are to decrease average calorie density of my foods and upping activity/exercise to an hour per day.

We scheduled our next appointment to exactly three weeks from today, and my "homework" for this time is to find a way to eat a more nutritious afternoon snack and trying to increase the average amount of veggies in my dinner to 50%. Let's see how this goes.

The most concrete take-away information from the hour was that according to her, foods with less than 150cal/100g are pretty much free to eat as much as I want, foods with more than 350cal/100g should be only eaten very consciously. This will be an interesting 3 weeks.

I applaud you taking the initiative to meet with them. That is a big step I still haven't made.

So although I am not keto, I have been doing more low carb meals and found this video to be really helpful as I am on the go all the time and don't have time to make large meals like I used to. I am slowly adding more to my meals, but the spice combos he goes over are really nice to help with flavor profiles.
https://youtu.be/MgZYICVMAhY

Good luck!

@hipari I hope you found the nutritionist’s advice useful. Good luck on your journey.

Unfortunately I didn’t find my dietician very useful.

I was diagnosed with insulin resistance and sluggish thyroid at the beginning of last year, my dr (who is a great dr) asked what I thought of keto as a solution until I reminded her I have no gallbladder so would have a hard time digesting that level of healthy fats; she gave me a list of dieticians she considers good, but here in Australia I think they pretty much all follow standard/official government health guidelines which have only been modified slightly in the last forty years since the “food pyramid” and still are fairly orientated around a high carb low fat diet (and there is no solid evidence that this advice is any good for weightloss).

My dietician was okay about my need to go low-carb for insulin resistance, but made it clear she thinks keto is “bad” (imho an uninformed opinion as there are sections of our community & people I know who do very well on it, particularly to help with certain health issues, even if it’s not the right solution for me personally).

She made up a meal plan that involved eating 5-6 times a day (breakfast, morning snack, lunch, afternoon snack, dinner, evening snack) which doesn’t make sense if trying to lower insulin levels. Also I didn’t want a meal plan (and had said as much); I wanted the basic principles so I could follow them in a way that suits me. Personally I find meal plans annoying because it is easier to modify recipes I already know and enjoy to fit the principles than it is to go learn a heap of new recipes that suit someone else’s tastes and often use unfamiliar ingredients and techniques - yet it seems just about every dietician and weight loss program revolves around a meal plan.

So in the end I never used her advice. What I did find helpful was reading “The Obesity Code” by Dr Jason Fung, which advocates a LCHF wholefood diet and intermittent fasting. Simple principals I found fairly easy to follow, without being didactic. This way of eating allowed me to reverse my insulin resistance and sluggish thyroid, as well as lose over 100lbs. I don’t think my dieticians meal plan would have achieved the same.

@Luciicul sorry you had a bad experience! My nutritionist was also clearly following the standard recommendations, which we call the ”plate model”. It’s basially 50% veggies, fruit or berries, 25% protein and 25% carbs (potato/pasta/rice etc.). The recommendation of 50% veggies or fruit seems legit and as I eat huge amounts of food volume, the most comfortable method to decrease calorie content seems to be decreasing calorie density -> veggies, here I come.

I think a lot of the recommendations, like your nutritionist thinking keto is bad, come from a place of ”healthiest on a population level”, which doesn’t mean keto is bad for everyone, it’s just not as good on the whole population as the recommended diet.

Absolutely, it's not that my nutritionist/dietician was completely wrong - she did have some knowledge and insights, and some of her suggestions I was already doing (and still do) - but that if I want general population advice I can already get that free anywhere, and if I go see a specialist 1:1 (and am paying out of pocket for that) then advice should be personalised.

I eat lots of veggies too, often more than 50% of the plate, but fewer carbs (no grains, legumes in moderation only, stick to lower carb vegetables, rarely eat fruit but do eat berries - which are higher in fibre with fewer net carbs) and I have increased my healthy fats after a lifetime of believing all fat was bad but now knowing that its the type of fat that matters (instead of sticking to lean cuts of meats, also eating fattier cuts which often have more nutrition, eating more avocado, not being so worried about amount of olive oil used in cooking, etc). I also eat dairy, nuts and seeds - which I used to be worried about for the fat & calorie load - but now find fits fine into my regular diet as long as I don't go overboard.

The dairy is a bit of a big mindshift for me, because for so many years I ate low-fat yoghurt, and it was very hard for me to switch to full-fat yoghurt because I was so used to thinking in terms of needing fewer calories and fat - but my new conviction about the value of wholefoods meant I made the leap (even if I was nervous about it).

Some of the strictness in terms of which vegetables and fruits I eat might be able to be relaxed now I'm aiming for maintenance, but I had to be strict to reverse the insulin resistance and lose the excess body fat. I'll still be sticking to the low-carb wholefood principles though, or else I'm at risk of regaining and getting insulin resistance again (though I think it is processed high-carb foods that are the most damaging for that - and I won't be eating them again).

I think that's why all this stuff does need to be personalised, because different people will have different needs, and even the one person will have different needs at different points in their life.

PW 349
CW 348.6

I think I should join the step challenge as well! The dietician said I should try to up my average to 9000 steps per day, so maybe the challenge will help me.

Here’s the entire January so far, although I’m not sure if the first week qualifies anymore:
1.1. 5505
2.1. 6521
3.1. 8490
4.1. 5726
5.1. 15 830

6.1. 6256
7.1. 6069
8.1. 10 261
9.1. 9672
10.1 7593
11.1. 5762

5th Jan - 3503
6th Jan - 3280
7th Jan - 4413
8th Jan - 3316
9th Jan - 5218
10th Jan - 5310
11th Jan 5792

CatherineElizabeth13
Sunday
Week 2
PW : 224
CW : 223.8

It's my hormonal week and I've been struggling with food. So I'm just happy something came off!

5th Jan - 11363
6th Jan - 15560
7th Jan - 15229
8th Jan - 16358
9th Jan - 20004
10th Jan - 12626
11th Jan - 14004