Today, I hit 20 lbs. lost on my new approach to eating. It will be eight weeks to the day tomorrow. Not too bad; averaging 2.5 lbs. per week, a shade ahead of the maximum recommended 2 lbs. (more rapid than that has been shown to be more difficult to sustain once lost).
I’ve lost and regained lots of weight over the years, although not in the last 10 or so; it’s been pretty much gain and almost no loss in between. What makes this experience quite different is that it’s been completely painless; I really think I’m onto something here.
Lunch at the Brother-in-law’s today consisted of a 6-ounce Filet Mignon, a very spicy Merguez sausage, and a couple of cobs of fresh local corn. I had no urge to partake of either the macaroni salad, steamed potatoes, or layer-cake. And I don’t mean I had to resist any temptation; I simply was very satisfied and had no desire for any of these.
The low salt and low refined carb approach seems to wreak a double-whammy on the appetite, killing it from both ends – the lack of salt takes away the passion for food, and the low refined carbs quells the physiological hunger that comes from the hypoglycemia-inducing insulin response to refined carbohydrates. Pretty cool.