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Originally Posted by vivaldirules
Curse you! Did you see that mushroom and bacon spaghetti?! I'm still struggling to lose the last 10 pounds (have been for almost 4 months). And am very happy for you and envious of your success, Marc. By the way, everybody who sees me now asks if I'm "okay" (I've lost 58 pounds) and when I say I need to lose more they all think I'm overdoing it even though I tell them I have obvious belly fat still.
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Yeah! That's exactly what happens to me. I know I've got belly, bum and thigh fat (and it's always been where I've held a lot of my weight). But they see thinner arms and face and...
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Originally Posted by Stitchawl
I'm working on dropping another 5 kilo before August. I've taken off 8 kilo in the past four months, changing my eating habits. That also reduce my cholesterol levels a bit, but they weren't too high to begin with. Now that the weather is warmer, I'll feel more like taking evening walks, and that should do the trick. Fact is, I'm just too lazy these days, and my usual sports don't work well for reducing fat.
Stitchawl
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Yes, the cooler weather here is less motivational, especially with the recent dreary rain. It's sunny and cool(ish) now, and yesterday's bikeride was very pleasant in it, so I'll have to keep reminding myself of that to ensure I get myself out the door.
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Originally Posted by bjones6416
I've lost 24 pounds since mid-December, and am planning to lose 8 or 9 more because even though my BMI is normal now, the fat that I DO have is right around my midsection. Since my sister had a heart attack at age 47 I'm considered a bit higher risk than average for heart disease, so I don't need to have the extra risk factor of belly fat. I've noticed that the family members who are "concerned" that I'm losing too much or not eating enough at meals tend to be unhappy with their own weight right now. I've got a couple of friends who have been on this weight loss journey with me, though, and they think I look just fine. And last week my doctor told me I was doing great. He knows that I'm not really eating that much less, I'm just eating better, less processed, food.
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My doctor (which sounds funny, since I've only gone to him twice - one for checkup and the next for the bloodwork results - and otherwise haven't been to a doctor for 10 years), was very interested in both mine and The Loved One's weight-loss and fitness. For The Loved One, it was the effect on cholesterol, blood pressure, and general well-being, and as he had a massive heart attack a couple of decades ago that he has always been responding to (and I've always felt like a drag on), I think the doctor is keeping that information in reserve for other patients (who, for instance, complain about drug side-effects on items taken for cholesterol and blood pressure). For me, he was interested in the effects on my migraines, wanting to know all the history, and how it had changed. I suspect he sees that experience (and The Loved One's) as non-drug information, treatment and experience he can give people who have similar health issues.
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Originally Posted by Stitchawl
I think that really is a key factor. I've gone from being almost a carnivore to a semi-vegetarian. I used to eat meat (chicken, pork, beef,) twice a day, as the main component of my meals. Now I eat it about twice a week, although there are some shreds of it in the soups I have. Vegetables have become my main food, just using meats as a flavoring in the dishes, and I'm amazed at how many really delicious recipes there are for them. I eat no packaged foods at all these days. Everything is prepared fresh by me, with full control of what is going into the pot.
Stitchawl
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We tend to have meat most nights. We've halved our portions of it though, and tend to go for the quality cuts. We've also discovered that food (pizzas, stir-fries) tastes better to us when we
limit the variety of ingredients rather than try see how much we can stick in there - a simple
balance of three ingredients let's say (i.e. where the meat isn't the centre, just part of) seems to make for deliciousness. Of course when you read much of the traditional cooking books you discover that this is most often the way it's been done.
I am discovering a love for fruit-and-veg in cooking, and I can see at the very least vegetarian dishes becoming a more significant part (if not most) of our menu. This works well, seeing as I get inspiration from, and foods to cook for, my brother, who is vegetarian for health reasons, and whose food I've always liked (which begs the question why I didn't make it for myself).
Cheers,
Marc