Report from the Trenches

What! It’s been almost a month since I posted? I apologize. In part, the reason is that the weight loss journey has gotten somewhat routine. I keep on working out. I keep on counting calories. I keep on losing weight. As of this writing, I’m down about 32 pounds.

That is not to say there haven’t been ”setbacks”, because there have been a few. I’ve had a weekend where parties made it difficult to find the right things to eat, and another, in fact this past weekend, where someone brought a huge box of tortilla chips into the house. Not only that, but we were so exhausted on Sunday that we opted to get Chinese food (one of my major weaknesses) for dinner.

In the case of Nacho chips, I know that I love chips and salsa. This actually wouldn’t be a huge problem except for another trait I’ve identified. I have this “all or nothing” mentality sometimes. Maybe you’re familiar with it. That’s the state of mind I can get in where if I start eating badly, then what the hell, I might as well just give up the whole day. This is a weakness, counterproductive, and I’m working on it.

Chinese food, on the other hand, isn’t a bad thing. It’s just bad the way we used to do it. We ordered much differently this weekend. Probably half the food that we used to, and we skipped some of the higher calorie items. Next time, and I don’t think that’ll be for quite a while, we’ll do even better.

The bottom line with these setbacks is that they’re temporary. I definitely damage my weight loss for a few days after such an event, but I go right back to the routine, maybe cutting my calories a bit for the rest of the week. I have no intention of giving up every food I like permanently, and I don’t have to. The occasional special treat is part of the plan.

Oh ya! I almost forgot. (It’s been so long since we talked!) Father’s Day brought a special gift. I got a brand new Tanita body fat scale. Now normally, getting a scale as a gift might be considered somewhat insulting, but since I asked for it, it was a great gift.

I like the scale. It’s weight measurement is at least as accurate as our last scale, and probably a bit more consistent. Of course, the real attraction of the scale is that it can measure body fat percentage. It does so by literally sending a small current up one foot through your entire body and back down through the other foot. Body fat scales are not the most accurate method of measuring body fat, but they’re not horrible, and they’re pretty good for keeping track of how your body fat percentage has changed over time.

At some point, when I’m close to goal. I may invest in one of the more accurate methods like measuring body density in water or the relatively new Air Displacement Plethysmography (Bod Pod). At that point body fat percentage will be a more important tracking metric than weight. In the mean time, it’s good to have an estimate of my current percentage (huge) and I’m going to enjoy watching it go down over time.

So that’s it. Life goes on. Day by day. I’ll try to update more often in the future.

 

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Memorial Day Meditations

We just finished Memorial Day weekend, a time when we traditionally remember those who have passed from this life before us. This year, more than most, I’ve been thinking about people I know who have basically died of being overweight. Most significantly, I think about my own mother, a truly marvelous soul, a phenomenal cook, and a victim of eating too much and exercising too little.

I don’t ever remember my Mom not being overweight. It’s true. I’ve seen pictures of her as a beautiful teenager, but for virtually my entire life I remember my Mom battling her weight. I recollect her trying so many different diets, even sometimes with modest temporary success, and still she died at the young age of 61.

The earliest I remember my Mom having health problems related to her weight was her weak ankles. I don’t recall just how many times my mother broke or sprained an ankle, but it was many. As she got older there was the predictable hypertension, and then diabetes. Then came a stroke, and after that leukemia. Finally, my Mom succumbed to heart failure. Each and every ailment can probably be linked to being overweight. Effectively, being overweight killed my mother.

I learned to love food from my Mom. I learned a little about cooking from her too. It’s fun to sometimes look through her old recipes, many of which I’ve never attempted, and reminisce about happy meals and parties in our family. Unfortunately, I guess I probably also learned the lifestyle of a fat person.

Please don’t get me wrong. My weight problem isn’t my mother’s fault. It’s totally my own. If anything, my Mom taught me the most valuable weight loss lesson possible. She taught me diets don’t work, and she taught me that, if you don’t get a handle on the problem, sickness and death will result. I like to think that somewhere my Mom knows about the journey I’m on, and is rooting for me. When I succeed in this lifestyle revolution it will be for me; it will be for my family; and maybe, just a little bit, it’ll be for my Mom.

 

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25 lb. Mark (Finally) Obliterated

A couple of posts ago I mentioned that I had a doctor’s appointment coming up and hoped to make 25 pounds lost by then. Well, saying THAT out loud seemed to be the kiss of death. My weight loss pretty much stagnated last week and I didn’t make that goal by the doctor’s appointment.

I DID however make it TODAY! It’s very motivating to see those new numbers on the scale.

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Recipe: 3 Bean Slow Cooker Vegetarian Chili

 

3 Bean Slow Cooker Vegetarian Chili
Print
Recipe Type: Main Course
Author: Fred Giuffrida
Prep time: 20 mins
Cook time: 8 hours
Total time: 8 hours 20 mins
Serves: 5
There’s a lot of vegetarian chili recipes out there, and here is my take on the genre. It is deliberately crafted to be vegan, low calorie, and lower sodium.
Ingredients
  • Black beans, dry, .5 cup
  • Kidney beans, dry, .5 cup
  • Great northern beans, dry, 0.5 cup
  • Onions, raw, 1 medium (2-1/2″ dia)
  • Celery, raw, 1 stalk, large (11″-12″ long)
  • Carrots, raw, 1 medium
  • Mushrooms, fresh, 2 medium
  • Tomato Paste, 1 can (6 oz)
  • Green Peppers (bell peppers), 1.5 cup, chopped
  • Chipotle Chili Powder, 0.5 tsp
  • Cumin (ground), .5 tsp
  • Diced Tomatoes, 1 can, (14.5 oz)
Instructions
  1. Soak beans overnight. (Can substitute a can each of black, kidney, great northern beans, but will increase sodium).
  2. Rinse beans, put into slow cooker, add enough water to cover.
  3. Cook on low for about 3 hours or until beans are soft.
  4. Add all other ingredients and cook until consistency is to your liking. I do about 5 or 6 hours.
  5. Makes 5 servings of about a cup and a half each.
Notes

Taste of the chili is very much determined by the relative quanties of chili powder and cumin. I use a chipotle chili powder which doesn’t have added salt. (Most bottled chili powders are actually mixtures.) It is fairly hot, but this quantity leads to a relatively mildly spicy chili which most of my family like. It’s always easier to add heat later than to take it away. You’ll probably want to adjust the spices to your own taste.

Approximate Nutrition Information

Amount Per Serving
Calories 177.8
Total Fat 0.3 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Sodium 514.9 mg
Potassium 929.0 mg
Total Carbohydrate 43.5 g
Dietary Fiber 15.3 g
Sugars 9.5 g
Protein 13.2 g

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Quarterly Report

A few days ago it was 3 months since I began this journey. A milestone of sorts, I thought it an apt opportunity to review how it’s going.

The Tale of the Scale

In a week I have a doctor’s appointment. My goal is to have lost 25 pounds by that visit. Today I’m 2.4 pounds away from that. It’s going to be tight, but whether I make that goal on that day or a few days or a week later doesn’t matter. I’m pretty happy with how things are going. In a few days I’ll be doing my second monthly tape measure measurements. I’ll be interested to see what’s different.

Company

My darling wife has joined me on this journey. She, of course, will reach her goal many months before me, but when she makes progress at getting more healthy I feel even better than when I do. I also can’t tell you how great it is to have an encouraging spouse. I can’t imagine how much more difficult this would be with someone who wasn’t encouraging and supportive of all the changes we’ve made.

Nutrition

As I mentioned in a previous post, I eat about 1800 – 2100 calories a day, shooting for the middle of that range. That is spread across 5 or 6 meals a day, the 3 normal meals plus morning, afternoon, and sometimes evening snacks. I track the calories of every meal in my food log over at SparkPeople.

  • I try to make snacks that contain a mix of protein, carbs, and fats. One of my favorites is a hardboiled egg and a glass of vegetable juice or piece of fruit. When we do evening snacks, well, that’s usually ice cream. We’ve gotten fairly hooked on Edie’s Slow-churned Thin Mint. (Ya. I’m feeling so deprived eating this way! ;-) )
  • For dinner, I’ve got about a dozen meals we typically eat, and I experiment a lot. Not every new meal is a total success. Tonight, for instance, I made a tofu stir fry that was NOT a hit with my wife. It’s eliminated from the list. Yesterday though, I made 3 bean vegetarian chili, and THAT was delicious! (I’ll post the recipe in the future.)
  • Typical weekday breakfast is cereal or oatmeal with fruit and coffee. Saturday breakfasts are all out affairs with eggs, English muffins, fresh fruit cups, juice, and coffee. Sundays are either hot cereal, or maybe multi-grain waffles.
  • Lunches usually consist of great sandwiches with low sodium turkey, tuna, or occasionally sardines, with tomato and lettuce or sprouts, in either a wrap or with two pieces of homemade bread.
  • Cooking is time consuming, but I try to cook in bulk when I can. Shopping is more of a hassle, and I need to plan better to limit trips.
  • I avoid processed food whenever possible. Fillers, preservatives, salt, etc. Don’t need it.
  • We do eat out, but much, MUCH less than we used to, and we do our best to count every calorie. On weekends I often try to compensate for not eating out by making homemade pizza, which I can do far more healthily than take-out.

Eating this way I will say that the only time I ever feel hungry is if I’m out and have skipped a meal. If that happens I can get in a state where I really feel like I have to eat. I’m learning to adjust, packing emergency fruit or picking up a banana or yogurt at a nearby grocery. Most days it takes effort to eat enough calories, and sometimes I find I have too many calories left at the end of the day.

Exercise

Weekdays I workout. That’s just the way it is. I hit the treadmill for 35 minutes or so, and then the weights for about 25. I allow for 1 weekday off if absolutely necessary, but it isn’t often necessary. It’s a habit, but I don’t delude myself as to how easy it would be to fall out of it. I’m also tracking my daily step count, but I’ve discovered that the only times I hit my 10,000 step goal is when I turn mowing the lawn into a series of 30 minute a day activities.

Attitude and Goals

My attitude is great. I can feel myself getting healthier and I’m getting used to the lifestyle. I have many goals of varying duration from where I’d like to get to for my next “official” Saturday weigh-in, to that next doctor’s appointment, moving out to goals a few months out, all the way to where I’d like to be at the end of the year. I won’t say it’s always easy, but I can live this way. Stay tuned!


 

 

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The Secret to Losing Weight, Finally Revealed!

Bonus! Summary of Every Diet Book Ever Written!

It’s true! Aren’t you glad that you’re reading this! After many years of exhausting research I have discovered the secret that “they” don’t want you to know.The bottom line is this.

If you burn more calories than you consume, you will lose weight.

Now for your bonus, as promised. Here is the summary of every diet book every written.

Eat and exercise the way we’re suggesting and you’ll consume less calories than you burn, and, consequently, lose weight.

Less carbs, more carbs, low fat, high fat, high protein, cabbage soup, diet shake mix, mail order food, on and on ad infinitum. The golden rule of dieting seems inviolate. If you consume less calories than your body burns you will lose weight. While they all may guide you to eating less calories through different methods, usually without you having to count calories, guide you there they will. It seems like every year there’s a new gimmick to get you to the same place.

Diets Don’t Work, But… In a Way They Do

The irony is that, if what you’re looking to do is lose weight, most diets probably work, but if what you’re looking to do is lose weight and keep it off… well, that’s where I think they fail. Quick weight loss, through often unsustainable methods, may get you to the weight you want to be (usually not) but then what? Then a paragraph or two about how if you somehow get to your goal you now need to entirely change everything you’ve been doing in order to stay there. Is it any wonder most of us just go back to the way we used to eat and gain it all back and then some?

The Balance is Delicate

So if you eat just the same amount of calories as you’re burning through normal life processes and exercise your weight will, theoretically, stay the same. Care to know how delicate that balance is? Consider the following example.

A hypothetical man is in perfect balance and maintaining his ideal weight. His job circumstances change, and he decides that on the way to work each day he is going to treat himself to a cup of coffee at Dunkin Donuts.

A medium cup of Dunkin’s coffee, with cream and sugar, has 168 calories. That’s 840 extra calories a week, 43,680 calories a year. The majority of extra calories will be stored as fat. A pound of fat has 3500 calories. That means that at the end of a year our poor hypothetical guy will have gained about 12 pounds, just by adding a cup of coffee a day to his diet.

How I’m Losing Weight. How I’ll Reach My Goals. How I’ll Stay That Way.

A short distance down this weight loss road I found a podcast that I really can’t recommend highly enough, called Fat2Fit Radio. Their common sense approach to weight loss is very helpful to me, and their approach can be summarized as follows:

“Live like the person you want to become.”

This means that if I want to be a fit man of 175 pounds, I should live the lifestyle of a fit man of 175 pounds, and, eventually, that’s what I’ll be. That means eating about the number of calories of that guy, and exercising like him. Then, when I get there, there’s no such thing as maintenance. I’ll just keep doing what I’ve been doing. It’s not a diet. It’s a lifestyle change.

Figuring Out What Thin Me Eats

Getting to know thin me means I need to know how many calories that guy should eat. That involves figuring out something called my basal metabolic rate (BMR). That is basically the number of calories I’d need if I was in a coma. Add to that just normal sedentary calories, plus an allowance for exercise. Over on Fat2Fit Radio they’ve created a calculator that can figure out all that for you (there’s a lot of them on the Web). Using that calculator I find that thin me will eat around 2300 calories a day. Knocking that down just a few hundred calories to speed things up some gives me a nice round 2000 calories a day. It’s not an exact science, but the goal is for me to lose 1 or 2 pounds a week (up to a max of 1% of my body weight if that’s a bigger number, and it is).

Now for the tricky part. I am literally, at least to the best of my ability, logging every food I eat and how many calories are involved. 2000 calories is a lot. Sure, I could hit the all-you-can-eat pizza buffet and consume that in one meal, but eating healthy, delicious, mostly unprocessed food I can tell you that many days I’m trying to think of what I can eat to get up to my minimum calories for the day.

Counting Calories. It Ain’t What It Used to Be.

There’s nothing new about counting calories. I remember my Mom doing it back in the 60′s, but it was difficult. Hence the proliferation of a thousand diets that mask calorie counting as something else. In Mom’s day counting calories meant sitting down with a notebook to write down everything you ate, plus a calculator, plus a handful of reference books to tell you calorie content. Even then, many foods and almost all restaurant foods weren’t in the books. It was a daunting, if not impossible task. Not so today.

Today, thanks to the Internet, we have all kinds of tools to help you log your nutrition and exercise, attached to huge databases of nutrition info. There are computer and smart phone apps, and no lack of good tools. My tools of choice, at least at the moment, mostly reside over at sparkpeople.com. I could, and probably will do a whole article about SparkPeople, but for the moment I’ll just tell you that the site is loaded with tools to help you log your food and exercise, a huge food database, tools to add your own foods and exercises, and a treasure trove of information and recipes. What’s more, not only can I track calories, but also dozens of other nutrients, so not only am I eating to lose weight, I’m eating to be healthy. For example, for the first time I’m dutifully paying attention to the amount of sodium I consume.

Of course, as good as SparkPeople is, I still supplement it with a handful of other databases and applications. I have used the food database on Lance Armstrong’s livestrong.com site, as well as others, and I use 4 or 5 applications on my iPhone for things like referencing nutrition info for restaurant food. I’m always finding new tools and adding them to the system.

So, in a nutshell, that’s what I’m doing nutritionally. My lovely wife is also following this plan and we’re both having success. So far. So good. Watch this space to see how it goes.

 

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Something’s Fishy

(Or Fred tries once again to eat sardines)

Sardines are good for you. No question about it. They’re loaded with protein, calcium, vitamin B12, potassium, selenium, and crucial omega-3 fatty acids. Sardines are so low on the food chain that they don’t get to concentrate much mercury either, unlike larger fish species like tuna. I know all this, and it really seems like something I might like. I love fish too, but sardines? Just a little too “fishy” for me. Still, a couple of times in the past I’ve given them a try, to no avail. However, given my lifestyle transition, I wanted to try again, and today was the day for my grand sardine experiment.

This time, I did some research. One great proponent of sardines is Food Network’s Alton Brown. DId you know Alton lost 50 pounds last year? Everyone has staple meals they eat on a regular basis, and one of Alton’s is sardine sandwiches. Here’s part of the episode of Good Eats, titled Live and Let Diet, where Alton explains how he lost weight.

I thought Alton’s recipe was too complicated for my average lunch, but I did learn something very important. “Sardines” are any of 11 different kinds of fish, some of which are quite large, but, according to Alton, the best sardines are “brislings” from the fjords of Norway. These are very small delicate fish. Wanting to give my experiment the best shot possible, I purchased the most expensive sardines on the shelf – King Oscar Brisling Sardines in olive oil. A little further googling around reading recipes and I found that some of the favorite things to mix with sardines were mustard and lemon juice. I decided to add those to my experiment.

Here is the ingredients list for my experimental sandwich:

  • French’s 100% spicy brown mustard, 1 tbsp.
  • Fred’s 50% Whole Wheat Bread Machine Bread, 2 slices toasted
  • King Oscar Canned Sardines – Mediterranean Style, 1 can
  • Kraft Miracle Whip Light Dressing, 2 tbsp
  • Romain Lettuce, 2 leaves, medium
  • Red Ripe Tomatoes, 2 slices, medium (1/4″ thick)
  • about a teaspoon of lemon juice

I drained the oil from the can of sardines and mashed them with the mustard and lemon juice. The Miracle Whip went on the toast, then the mashed sardines, then tomatoes, lettuce, and the other slice of bread and… voila!

OK. So it may not look that great, but actually, it wasn’t half bad. 479 calories. I may make another one next week!



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Challenging Weekend and a New Milestone

I still owe readers of this space a description of my nutrition plan, but for now suffice to say it involves really closely monitoring what I eat, and as such, this weekend was a little challenging.

On Saturday, we went out to visit darling daughter at college. We had a wonderful visit, ending in a trip to a local eatery. Restaurants are always a bit of a challenge, especially if, like us, you tend to avoid chains. With chain restaurants you can usually find the nutritional info for their menus online in advance, but with smaller establishments I find myself just trying to do my best.

We had a spinach and artichoke dip appetizer. It came with lots of fresh veggies and I focused there and didn’t have much of the dip. The dip came in a bread bowl of course, but I left all but a small piece of that to others.

For the main course I ordered the baked haddock with veggies and a salad (oil and vinegar on the side). When the waitress brought out the fish it was covered in a parmesan cream sauce. It was delicious, but the problem was that there was no longer any way for me to even guess how many calories I’d just eaten. You can only do your best. Right? Next time I’ll know and order it without the sauce.

Sunday was Mother’s Day, and a trip to the in-laws. Dinner was pizza, salad, and beer. My wife and I, knowing this, pre-planned, and I had two slices of Bertucci’s pizza, a beer, and lots of salad, without going over my daily calories by even one.

So the weekend was a little challenging, but all of the good effort seems to have been rewarded. As of this morning, I’ve now lost a little over 20 pounds. Yay! On to the next 20.

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Fresh Baked Bread

I hadn’t planned on updating today, but inspiration comes in strange places. One of the things I’ve learned so far on this journey is that food you make yourself is almost always healthier. The last few weeks I’ve been making a lot of food “from scratch”, avoiding processed foods, and modifying recipes to be more healthy. This is especially helpful if, like me, you’re trying to lower your sodium intake.

One great asset along the way has been our bread machine. You may be surprised to learn that our diet includes much bread, but for my wife and I, many lunches during the week include beautiful sandwiches made with low sodium turkey, lettuce or alfalfa sprouts (home grown on the counter), tomato, and beautiful wheat bread.

The bread machine makes it SO easy for us to bake our own bread. I basically use the recipe for 50% whole wheat bread that came with the machine, but, after some experimentation, I cut the salt in half. As far as I can tell, salt is necessary for bread, but I cut the amount by 50% with no discernible loss of quality. I can put together the whole thing in a matter of 5 to 10 minutes and the bread machine does the rest.

Better yet, our machine has a timer. Last night I threw all the ingredients into the machine before bed, set the timer for 12 hours, and at around 11 AM today, I took out the lovely loaf of bread pictured above – delicious, fresh ingredients, no additives or preservatives, and less sodium. Made for a great tuna sandwich!

 

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Pulling Off the Band-aid

So, I’ve been dreading this post. It’s one of those things that’s probably best just gotten over with. Like pulling a bandage off, it may best be done quickly. Until now I’ve been pretty vague and cagey about my weight. It’s not a number I’ve historically shared with anyone. The thing is, I really feel like writing this blog and not telling you where I started isn’t fair.

There’s also the commitment factor. I could leave out all the numbers and talk in generalities about weight loss, but there doesn’t seem to be much risk there, and I think that being up front about the start of this journey, and risking public failure, oddly enough, makes failure less likely. People who specialize in motivation say that you’re more likely to reach your goals if you tell people about them. I’m pretty sure this qualifies. So, that being said, and at the risk of boring you, here’s the story.

Sometime the week of my Claritin Moment on February 15 I stepped on the scale and saw the number 290. Given my 5’10” height and my age, that put me at a body mass index (BMI) of 41.6. (You can calculate your own BMI here.) A BMI over 30 is considered obese. A BMI over 40 is considered “morbidly obese”. I don’t consider BMI the be all and end all of what you should weigh, but one thing’s for sure. This was awful!

Ouch! That hurt. But it would hurt much more if I wasn’t convinced I was on the road to permanently changing the situation. As I’ve mentioned previously, I started exercising immediately. I started seriously modifying my nutrition about 6 weeks ago. This morning my weight was about 272.4. It’s been up and down this week after a big loss last week. That’s down almost 18 pounds. It’s a start.

My long term goal is to weigh 175. That’s pretty approximate. When I get close I’ll see how I feel, do some body fat measurements, etc., and decide on a final number. That’s a very long way off, but I have lots of short term and mid-range goals in the interim. I’ve added a chart to the site over to the right to graph my progress.

I think it’s worth saying that recording my weight here is a personal decision, based solely on my theory that this will help me reach my goals. I would never ask anyone else their weight. It’s none of anyone’s business.

Now that I’ve gotten the painful part out of the way, next time I’ll start to tell you my plan, process, and point you at some great tools. I think in the next post we’ll focus a bit on diet and nutrition.

 

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