Monday, January 31, 2011
Day 267: 13.1 kg down
Sunday, January 30, 2011
Day 266: 38 Weeks
Saturday, January 29, 2011
Day 266: Risotto
Friday, January 28, 2011
Day 265: More walking
I woke up feeling as though I am moving in the right direction and walked in just now (1.5).
I ate a shitload last night. As I said, when I start out big with the exercise I go on a bit of an eating rampage. That settles down in time but the exercise stays.
Feeling pretty positive about it all. Want to get back to 15, then aim for 20.
Will weigh myself this weekend.
Thursday, January 27, 2011
Day 263: Compliment
Tuesday, January 25, 2011
Day 261: Fucking knackered
Monday, January 24, 2011
Day 260: Two walks
Friday, January 21, 2011
Day 257: Back
Thursday, January 13, 2011
Tuesday, January 11, 2011
Day ??: Floods
My girlfriend was speaking to her father, and asked him if he had any supplies (as he is isolated and won't be able to shop): "Ah yes", he said. "I have a bottle of gin and some tonic water", in all seriousness.
When pressed on food he said he might have some frozen pork chops.
My sister braved flood waters to buy her 'supplies' (3 kids in the back) - "If I'm going to be stuck in a bloody flood I want to be able to have a bloody rum", she said.
I must say it is good stout weather.
Sunday, January 9, 2011
Day 235: Walk
Saturday, January 8, 2011
Day 234: Salt
Some salt, even at the end, transformed it into something delicious. Something that tasted as eggplant should. Not salty. Seasoned. Salt draws out flavour in food, helping it tasting of itself.
Salt, I think, is what allows all the traditional diets of the world to transform vegetables into something tasty.
One of the great horrors of the failed low fat era of the late 80s and early 90s was that not only was fat banned (the other magic key to taste) but also salt. So what were people meant to eat?
Steamed vegetables with no oil and no salt. Disgusting. No wonder people give up on it, or aren't satisfied, and keep eating, feeling as though they just need more, more of something.
Yes we eat too much salt. But I don't think it is possible to cook with too much salt. Processed food has too much salt. If you just have a bunch of chemical or low quality goo and want it to taste better load it up with salt and bad fat. And more chemicals. Great.
If you want to cut down salt, among other things, then cut out the processed crap. All of it.
But if you want to eat real food: onions, carrots, tomatoes, eggplant, spinach, cabbage and make food like soups, roast vegetables, stews or braises, you need salt and fat to transform that real food into tasty food. You can see this in almost all traditional food cultures, and certainly in the French, Italian and Greek food cultures.
In short, you need salt to make real food tasty. And if real food is tasty, then you are not eating crap food with all the problems associated with it.
Friday, January 7, 2011
Tuesday, January 4, 2011
Day 240: Paint paint fucking paint
Sunday, January 2, 2011
Longevity
Alcohol consumption by the elderly results in increased longevity, which is almost entirely a result of lowered coronary heart disease.[28] A British study found that consumption of two units of alcohol (one regular glass of wine) daily by doctors aged 48+ years increased longevity by reducing the risk of death by ischaemic heart disease and respiratory disease.[43] Deaths for which alcohol consumption is known to increase risk accounted for only 5% of the total deaths, but this figure increased among those who drank more than two units of alcohol per day.[43]
In a 2010 long-term study of an older population, the beneficial effects of moderate drinking were confirmed, but abstainers and heavy drinkers showed an increase of about 50% in mortality (even after controlling for confounding factors).[44]
My granddad died of a heart attack at 50.
Day 238: Week 34; 13 kg
Well, I'm resetting the weight loss at 13kg. Short term goal then is to get back to 15kg and pretend I never dropped to 13kg.