Thursday, July 31, 2014

Duffy's WFPB Journey- July 2014

*Cross posted at www.DiscoveringtheWordofWisdom.com

keep-calm-and-eat-plants-2This month’s post is a little bit painful for me to write. This is the second month that I don’t have any significant weight loss progress to report. In fact I’ve gone up and down the scale by 6 lbs, most recently back up again, as I struggle with the pleasure trap.
Last month I wrote three goals for myself. Here is how I did:

  1. No nuts. Absolutely, positively, no nuts. At all.
    • I actually did manage to quit the nuts. And then I was so pleased with myself, I decided to celebrate… by eating nuts. And subsequently plunged right back into the grips of addiction.
  2. Adhere to the low-FODMAP diet.
    • I did this for at least 4 days… except I was still eating watermelon for dessert. Out of 31 that’s not a very high success rate but I did see a good deal of improvement in my IBS symptoms the closer I got to full adherence.
  3. Eat a vegetable at least two meals per day
    • I think I managed this around 4 days also. I even snapped a few pictures of WFPB, Low-FODMAP meals:
screenshot_372
So here is my self-analysis regarding why I am struggling so much to give up nuts. This is a direct quote from my 1-25-14 blog post.
I want to eat 100% WFPB so I can shed the excess weight, resolve my health problems and most of all so that I can be unhindered in serving the Lord in every way while on this earth…. at least, I want all of that except when I don’t. Except when I temporarily want to feel numb, escape an emotion, cope with stress, capture a feeling of carefreeness, treat myself, eat what everyone else is eating, etc. Yes that is my problem: I want what is best for me, except when I don’t.
And here is my analysis enlightened by psychologist Doug Lisle’s talk, The Perfect Personality. In his talk, Dr. Lisle talks about the core characteristics of personality which are:
  • Openness to new experiences
  • Conscientiousness
  • Extraversion (or introversion)
  • Agreeableness
  • Stability
He asserts that while there is no “perfect personality” for life, made up as it is of so many different problems, there may be a perfect personality for the problem of adopting and adhering to a 100% whole food plant based diet. If each personality characteristic exists on a continuum, then the perfect personality for solving this problem, according to Dr. Lisle would be:
  • Openness to new experiences
    • Just open enough to consider this new way of eating but no so open as to be seeking new food experiences once the WFPB diet has been adopted
  • Conscientiousness
    • Highly conscientious and diligent
  • Extraversion (or introversion)
    • Introverted; as Dr. Lisle says, we don’t need these people going to parties and facing all those social situations with food!
  • Agreeableness
    • Very disagreeable; the perfect personality is able to say “no” and mean it. They are not pressured to try non-WFPB foods to appease others.
  • Stability
    • Very stable; happy with brown rice day in and day out.
And here am I:
Red= Perfect Personality                     Blue=Duffy
Openness to new experiences
 screenshot_373


Conscientiousness
screenshot_374




Extraversion (or introversion)
screenshot_375




Agreeableness
 screenshot_376


Stability
screenshot_377



As you can see, I’m a pretty close match on 3 of the 5 factors. I rated myself as a little less conscientious than ideal for the perfect personality, but my real downfall is stability!
I am an emotional person. With chronic depression. And possible bipolar II disorder (which is like bipolar, but with hypomania—less intense highs and more time spent in the lows). The reason that this aspect of my personality isn’t well-suited to the problem of adopting and adhering to a WFPB diet is that, as Dr. Lisle says, I have a tendency to “celebrate and medicate.” And boy isn’t that the truth!! Since I don’t smoke, drink or do drugs, I tend to do my celebrating and medicating both with food. And in this highly addictive food culture, it is also too easy to fall into what Dr. Lisle and his colleague Dr. Goldhamer call “The Pleasure Trap”– a cycle of addiction to overly stimulating fat-sugar-salt laden foods. Thus, the dry roasted, salted macademia nuts that have continued to hold me hostage this past month. Dr. Lisle ends his talk with suggestions for each of the potential downfalls; regarding my tendency to celebrate and medicate, he suggests using WFPB-legal treats. This of course makes lots of sense. However I have found that if I keep any such treats on hand, I cannot stop myself from binging on them. I will literally eat them all until they are all gone, whether I am hungry or not. And that is a problem because most ‘legal’ treats tend to be higher in calorie density than what I need to eat on most days in order to sustain weight loss. This just doesn’t happen with oatmeal and potatoes!
So what am I going to do about it? I’ve decided to eliminate some of the choice making and the focus on what I cannot have in favor of what I am going to eat. So for now, I’m doing what is known in McDougall-land as a “Mary’s Mini”… except modified. A Mary’s Mini, invented by Dr. McDougall’s wife, is essentially a short-term kick-in-the-pants for weight loss, compliance, or what-have-you that limits overeating by limiting variety. A single starch is chosen and eaten in any form for all meals with varied vegetables and fruits added. I chose potatoes. My modification however is that I’m going to continue to have steel cut oats for breakfast. Steel cut oats and mashed potatoes are the two most satiating foods I know of, which should come as no surprise since studies have shown that boiled potatoes are the ultimate most highly satisfying/satiating food.
So next month… pictures of my Mary’s Mini with potatoes (and oatmeal). And hopefully also some weight loss to report.
Still 100% WFPB…. still trying to be better everyday…
Duffy

Monday, June 30, 2014

Duffy's WFPB Journey- June 2014


*Cross posted at www.DiscoveringtheWordofWisdom.com

Monday June 30, 2014
We’re now officially halfway through the year, my friends! Can you believe it? My summer has been made many times more pleasant than in years past by the recent addition of my window air conditioner. #moderndayblessing!
Yes, I use a measuring tape from my sewing basket as a tie-back. It’s the only ribbon the cat’s never tried to avenge!
Yes, I use a measuring tape from my sewing basket as a tie-back. It’s the only ribbon the cat’s never tried to avenge!
Two of my favorite things are cloudy, overcast days and rain. I grew up in Phoenix, Arizona, a.ka. The Valley of the Sun. We heated burritos and chimichangas on the windshield of our truck while waterskiing on the lake. We bought sunscreen in gallon jugs. We used water in our radiators (FYI: this was a really BAD idea when we subsequently drove our cars to northern parts and they FROZE). We complained that if the rest of the country got “snow days,” we ought to get “hot days” off of school.
Now I live in the Pacific Northwest, specifically in the greater Portland Metropolitan area. When people ask, I tell them I’ve already stored up a lifetime’s worth of sunshine. I feel like I’ve found the ideal region to live and if it weren’t for that pesky summer season with its allergens and sun and heat, life would be practically perfect in the PNW!  Fortunately, there is one redeeming quality of summer that has always won my complete and unqualified forgiveness:
Watermelon!  Juicy, sweet, ripe, perfect, watermelon!
Ahhh, bliss!
Ahhh, bliss!
Watermelon will not be a part of my life for at least the next few weeks, and perhaps longer.  After 3 rounds of blood and stool tests and a visit with the gastroenterologist, I’ve been diagnosed with…. IBS, just as I suspected all along. However the tests haven’t been in vain since they rule out Inflammatory Bowel Disease and other causes (IBS or Irritable Bowel Syndrome is a diagnosis of exclusion) and the GI visit did yield one valuable nugget of information: the recommendation for a low-FODMAP diet.
FODMAP is an acronym for Fermentable Oligosacchardies, Disaccharides, Monosacchardides and Polyols… essentially short-chain carbohydrates, sugar alcohols, and fructose that exists in a food in excess of glucose have all been found to upset IBS.  This research comes out of Monash University in Australia and has only been in publication since about 2005—relatively new, methinks. Nonetheless, clinical results are positive for about 90% of cases. The recommendation is to eliminate all high-FODMAP foods for a period of 2-8 weeks, see if symptoms clear up, and then re-introduce or “challenge” foods one FODMAP group at a time.
The three biggest challenges I’m facing with this are:
  1. Watermelon is a high-FODMAP food (I am seriously grieving this)
  2. Of the allowable fruits, I can only eat 1 serving per meal and if used as a snack, must be 2-3 hours between fruit servings  (I normally eat much more fruit!)
  3. Garlic and onion are high-FODMAP! I never appreciated before just how pervasive they are in both recipes and in the case of onion powder, in all sorts of mixed spices and powdered base mixes.
Last night I made pasta with Kickass Vegan Meatballs and my previous favorite tomato sauce of all time: Bravo Tomato Sauce.  I omitted garlic and onion from both recipes, and in the latter also scallions. The “meatballs” were actually pretty good—they could have used a bit more flavor which I suspect the garlic and onion powder would have provided. The sauce however was extremely lacking. And thin… watery. I suspect a good portion of the liquid would have been evaporated while sautéing the onion, garlic, celery and scallions, which of course I skipped.
For all of my nervousness in approaching the GI appointment, I was extremely gratified that the doctor did not recommend colonoscopy (I’m quite concerned about the risk of perforation) and that he absolutely connected bowel issues to food and talked with me about the direct effect my fruit consumption was likely having on my digestive system. It was a direct answer to prayer to have the doctor take this approach and reaffirmed my belief in the truthfulness of the Word of Wisdom as a guide for our temporal health and well-being.  I truly feel that a whole food, plant based diet is the best foundation from which to customize a way of eating that works for an individual’s health (and in my case, digestive) needs. Even if that means sadly learning to cook without onion and garlic.
Farewell for now alliums
Farewell for now alliums
Its hard for me to believe an entire month has passed since I last reported in.  Unfortunately I haven’t made the progress this month that I had hoped to make. I’ve been in a weigh loss stall for the past several weeks—a couple of months even—as I’ve battled food addiction in the form of nuts.  It began with salted dry roasted almonds and from there turned to dry roasted, salted macademia nuts. So for the past couple of months my weight loss has been measured in tenths of a pound each week instead of whole pounds, with occasional small rebounds (read: gains) and plateaus. I did reach one significant milestone, and that is that the scale, for the first time since beginning my WFPB adventures, registered in a new “century. ”  In the parlance of online weight loss forums the appropriate salute would be “Welcome to TWOterville” (next stop, ONEderland).
My goals for July are:
  1. No nuts. Absolutely, positively, no nuts. At all.

Just say “NO” to high-calorie nuts for weight loss
Just say “NO” to high-calorie nuts for weight loss
  1. Adhere to the low-FODMAP diet.
  2. Eat a vegetable at least two meals per day.

Love and Blessings,
Your Duffy

Saturday, May 31, 2014

Duffy's WFPB Journey- May 2014

*Cross posted at www.DiscoveringtheWordofWisdom.com
A few weeks ago we had a sudden jump in temperatures from mostly 60’s to 88 degrees Fahrenheit! Personally, I prefer 65 and below as my ideal temperature. For as long as I can remember I’ve dealt with excessive sweating, especially on my face/scalp but also on other parts of my body to a lesser degree. The condition is known as hyperhidrosis and mine seems to be a less common variety than those who sweat excessively from their underarms, palms of their hands, or feet. Growing up in Phoenix, Arizona, I can tell you that this was miserable. In recent years I’ve looked into a few different treatments and started taking an oral anti-secretory agent. I would also sometimes use the product Sweat Block, which is not recommended for facial use. Ooh, it itched like crazy while it dried!! Both of these things helped a little, but only a little.
About three weeks ago when we had the first temperature spike, I was standing in the hallway outside my classroom after teaching and thought man, its getting hot in here! I am uncomfortably warm right now. Even now it is a difficult sensation to describe as it was brand-new to me. I felt like warm air was pressing against my skin, like being inside an oven on low heat, and it was uncomfortable—but not to the point of distress. Most startling of all, I was not sweating. I wondered if this is how most people experience being hot? I cannot remember a time when I have experienced being hot without also being uncomfortably and excessively sweaty.
Whether it was a hormonal glitch of some sort, I don’t yet know. I hope that, as others with my condition have testified, eating very low-fat will have the effect of reversing my hyperhidrosis. Unfortunately as temperatures have been climbing again recently, I haven’t had the chance to test the theory since I’ve been a slave to dry-roasted almonds with sea salt.
It happened one day after work when I was soooooo hungry and stopped at Safeway to get some food stuffs on the way home. I know better than to shop when hungry. The good news is that I stayed technically within the boundaries of the WPFB diet. The bad news is that I discovered dry-roasted (oil-free) nuts with salt. And I ate a package of them (about 1,000 calories) every day…. except for several days when I ate TWO packages. For two weeks… and then off and on for a 3rd week.  I started making special trips to this particular Safeway just for this package of nuts. It was a total manifestation of food-addict behavior!
Chef AJ called nuts a “hand-to-mouth” food. That is exactly what they are for me—something I could eat mindlessly, eat a lot of, and crave more of even when I wasn’t hungry, just for the pleasure of that hand-to-mouth motion and mindless eating. The first week I gained 0.4 lbs (my first gain since going 100% WFPB). The second week I came back down 0.2 lbs, for a net gain of 0.2 lbs over two weeks. Not too terrible in the bigger scheme of things. I mean I was eating almonds, not 2 Taco Bell crunchwrap supremes with a 32 oz Mountain Dew, a caramel apple empanada and a side of chips with nacho cheese sauce—yes, that was a very common, probably 3-4,000 calorie meal for me just a few months ago. Now at the end of the month I’ve lost only of 3.2 lbs, kind of lame sauce.
Nonetheless I am reminded that fat, sugar and salt, and especially any combination thereof, are addicting. So… I’ve given up the nuts again. Aside from the two-tenths of a pound weight gain, I felt fat, bloated and extra lethargic during my nut-binge weeks. It was kind of awful. Oh, and I was definitely sweating!! Even though the preschool where I work is air conditioned, there are hot and cool spots all around the building. And sweating so much, causing my hair and clothing to feel wet and uncomfortable against my skin, makes me GRUMPY!!
Sweating excessively also makes me feel so unfeminine. Aside from the constant “are you okay?” and “did you just run really hard?” questions that I get from people who don’t know me well or haven’t yet been around me through a summer season, it makes me feel gross. I cannot wear makeup as it all gets destroyed, and I don’t like to wear necklaces (let alone scarves! Ha!) because they get all slick with sweat running down my neck and chest. I have a high forehead but can’t stand to wear bangs or wear my hair down as it becomes matted to my skin and as wet as if I’d just stepped out of a shower.
After that singular experience, before the weeks of the nuts, I am more motivated than ever to eat low-fat and find out if it lessens or even reverses my hyperhidrosis!

I said that I was going to do the elimination diet to see if it would help with my bowel distress. And let me tell you, I earnestly tried. For one whole day. When people tell me that they’re in awe of my willpower to stick with my diet plan, I tell them I am not exercising willpower anymore. Maybe I was at the very beginning. But once I found things I truly liked, that were rewarding to eat, I no longer had to exercise a lot of willpower. I ate often, I ate plenty, I once ate a banana while watching and smelling pizza cook (the power in willpower really is glucose!) just to keep from feeling overwhelmingly tempted or deprived. But since the months have slid by, and I haven’t indulged—not even a bite—in the never-ending array of sweets, treats and chocolates at work, they’re no longer a real temptation.
During teacher appreciation week one of my student gave me a bun-muffin thing with a white chocolate coating drizzled over it. It looked particularly appetizing so I immediately put it on the desk of my pregnant co-worker who likes to joke that since she can’t drink her calories right now (e.g., wine) she’s got to eat them (e.g., chocolate). Out of sight, out of mind actually worked wonders! As long as its not in my possession, I’m okay.  :-)
Well let me tell you a little bit about how the elimination diet went down. I was using this guide from Dr. McDougall. I am pretty much the pickiest eater I know. Maybe I’m a supertaster, I don’t know. But I narrowed it down to a short list of allowable starches that I liked. The list consisted of one item: brown rice. I studied the list of vegetables and determined I could probably eat some plain green beans without choking. For fruit, I decided that canned peaches counted since they were probably heated during the canning process… maybe.
I managed to eat some brown rice and green beans for breakfast. I was not happy. I ate some more for lunch but couldn’t finish them. The only thing that kept me going was that I’d promised myself “cereal” for dinner. Cereal was one of my all-time favorite meals as a SAD-eater. I even liked it with plant-based milk. But by cereal I of course am referencing Life, Raisin Bran, Honey Bunches of Oats…. that sort of super sweetened thing. For dinner I was having puffed rice (yes, its on the list), plus some more brown rice (I figured puffed wouldn’t be very filling) and even though it technically wasn’t on the list, banana milk… plus a banana and some canned peaches chopped up. Let me tell you friends, it was not good!!
That was the end of the elimination diet. Because I don’t actually have a lot of will power. I may actually have no will power at all. I am hedonist. A pleasure-seeker. I do not make myself eat things I don’t like. That is what has kept me going and compliant all this time.
A few days later though I came up with plan B: I realized that what I most expected to eliminate by doing the elimination diet was  high sulphur content foods (plant foods are way lower in sulphur than animal foods and there is a research base for the connection between IBD and sulphur and this blogger has found the same in his diet). I decided to do a 1-week trial of a low-sulphur diet to see if there was a connection. On this subset of the WFPB diet, I’d eat only foods with 25 mg of methionine (a sulphur-containing compound) per 100 grams of food or less based on Burgess’ experiments with his diet. This meant potatoes were in and brown rice was out.
And so was mustard.
Just to clarify the gravity of this statement, I should tell you that I eat yellow potatoes, chopped up as oven fries and baked, 3 times per day. I eat them warm when possible but will also eat them cold. I enjoy pink and purple fingerling potatoes as well but yellow have become my recent favorite (since pink Amarosa fingerling potatoes went out of stock at Whole Foods a few months ago). And I dip Every. Single. Bite. in yellow mustard, easily consuming 1 ½-2 bottles of mustard per week.
Mustard contains 1,280 mg of methionine per 100 grams. And I was looking for foods coming in at <25mg!
I needed a new potato topping and decided on salsa. I am no fan of spiciness so I made my own quite mild salsa. It took me four days to get up the nerve to try it. It was kind of okay, but I experienced a major psychological hurdle in that every bite reminded me of choking down eggs with salsa back when I was doing a high-protein diet several years ago.
Plan C was to put ketchup on my potatoes instead. Enter psychological hurdle number two. I think I could eat ketchup on a (veggie) burger with lettuce, tomato and pickle just fine. But I could NOT dip my oven fries in it. Every taste reminded me of eating plain grilled chicken and beef smothered in ketchup during that same high-protein diet years ago.
Currently I’m formulating Plan D. New potato toppings I’m considering are: sweet and sour sauce, gravy (I’ve never actually liked gravy so I don’t know why I’m considering this, but I’ll probably try it anyway), spaghetti sauce and creamed corn. I would do Susan Voisin’s cauliflower cheesy sauce, which I don’t love but like okay, except that cauliflower is a little high on the sulphur list. Another option is to just mash up my potatoes instead of baking them. Mashed, I eat them plain. Its not very exciting but it is filling. I could do that and have fruit (yummmm, watermelon!) be the exciting part of my meal.
Clearly I still have an emotional attachment to food! And a fairly limiting palate. And also a great fear of trying new foods as I shall demonstrate with two conversations that happened last week at work.
Scene 1: Lunchroom
I’ve just sat down with my re-heated potatoes, water bottle and bottle of mustard. Out of my lunch bag I pull a Ziploc with 3 muesli cookies and extend the bag to Molly.
Duffy: Will you try this for me?
Molly: What is it?
Duffy: It’s a muesli cookie. I made overnight muesli a couple days ago and I couldn’t bring myself to try it so I baked it into cookies to see if that would make it easier.
Molly: Um, maybe… whats in it?
I proceed to tell her the list of ingredients but since I can’t recall if the oats were certified gluten free or not, and she has celiac disease, she ultimately declines.
Just as I’m surveying the room for another contender, Molly puts on her teacher hat and tries to employ reason with me.
Molly: Whats the worst that could happen if you try it?
Duffy: I might not like it; it could taste gross.
Molly: And then what would you do?
Duffy: I guess I’d spit it out and drink a lot of water.
Molly: There you go.
Duffy: But what if the taste wouldn’t leave?? This one time when I was like maybe 10 or so, I asked my brothers for a bite from a plate of nachos they had made. They kept refusing and then all of a sudden they said “yes.” I was a little suspicious so I asked them what the brown spots were. They said it was just melted cheese. It wasn’t—it was Tobasco sauce!! I couldn’t get the burning out of my mouth forever.
Clearly I’m traumatized.
And by the way, I did ultimately try the muesli cookies. They were pretty tasty. Here is Chef AJ’s recipe.

Scene 2: Cubicles
I’m sitting at my cubicle next to Lisa, a friend and co-worker who has traveled down to my site for a meeting. She is bemoaning the fact that she just ate half a donut, a banana and two gluten-free mini-muffins leftover from that morning’s staff meeting and now her stomach hurts.
Duffy: Well it could be the gluten free mini-muffins; they put stuff in them that’s sort of indigestible.
Lisa: Really?
Duffy: Not like wood chips indigestible, but just things you’re not accustomed to eating, and it could cause some intestinal distress.
Lisa: (smoothly switches the topic to poop. She is definitely my poop friend: no amount of information is considered too much or too outlandish. This morning we end up talking about foods that color our stools, which is how we end up on the topic of beets).
Duffy: What do beets taste like?
Lisa: Um. Kind of, um, vegetable-y?
Duffy: Are they sweet?
Lisa: No.
Duffy: I probably should buy some. And turnips; I’ve been meaning to try both of those.
Lisa pulls out a skinned, cooked golden beet and starts eating it like an apple.
Duffy: So is it like potatoes?
Lisa: I don’t know. I mean, it just tastes like a vegetable.
(pause)
Lisa: Do you want some?
Since I had given her one of my muesli cookies, which I’d already decided were safe (it was the scent of the nutmeg that turned me off a little) I didn’t hesitate.
Duffy: Yes but only a teeny-tiny piece. Like the size of your fingernail maybe.
After we establish that it doesn’t break off easily, that no, I do not have a fork in my desk drawer (pre-WFPB I totally would have had forks and napkins from various fast food joints), that I don’t mind if she uses her fingers or that one side of the (very much larger than fingernail size—more like thumb-knuckle size) piece she gave me has been bitten off of, I finally try a piece of roasted golden beet.
Duffy: It tastes like squash. Like winter squash, kinda. I think you could have told me this was squash, and I wouldn’t have known the difference.
Lisa: I think its just vegetable-y.

One of the trials of weight loss is finding clothes that fit. I know, I know, you’re thinking “First World Problem” right? And truly it is. But let me explain. My co-workers have started to good-naturedly tell me that my shirts are too big and offering to take me on shopping excursions. I walk around hitching up my pants all day long. But the one thing I can’t stand in this world…. is shopping! For the past few years I’ve bought a lot of my clothing online. I’ve gotten to know some tricks and how to read descriptions to figure out if I’ll like the fit, and its worked out pretty well most of the time. Recently I attempted to order some knee-length shorts for this summer. I wore Capri pants all last summer but they’re now approaching ankle-length since they fit more loosely and… its just time for some modest shorts. I pulled my measuring tape from my sewing kit, measured my waist and ordered the shorts. Either I’m terrible at measuring my waist or the measuring tape is seriously off, because I tried on four pairs of shorts and they were ALL about 5 inches too large! Needless to say, I will be returning them. In the meantime though, I decided that since my pants aren’t likely to fit me next winter, I may as well get some more wear out of them this summer, and I went ahead and cut two off into knee-length shorts. And then the temperatures returned to the 60s and 70s. Despite the fact that it means I’ll have to shave my legs with more frequency, and I may risk blinding passerby with the pasty white glare of my shins and calves, I’m actually looking forward now to the warmer weather if only for the chance to wear my “new” shorts… and of course I’ll pair them with the 3 new t-shirts I bought in a smaller size. Because I will show my co-workers that I can dress myself and no, there is no need for a girl-bonding shopping trip, at least not until I get out of the plus sizes thankyouverymuch!

Earlier this month, my LDS Mom learned that she has high cholesterol. Although I’ve told her about my diet (in the “way of eating,” not temporary weight loss aid sense) and my weight loss, she’s shown little interest. I had actually wondered if she was even really listening to me and talked less about it with her because I felt like it wasn’t something she wanted to hear about.
However when she learned about her high cholesterol and her doctor wanted her to go on statins, which she did not want to do, she called me and asked for more information about my diet. She’s a trim sprite of a woman with no other risk factors for heart disease aside from the high cholesterol (and the Standard American Diet but lets not bite off more than we can chew here!) so I asked her if she was going to let well enough alone or if she wanted to try to affect a change by eating less animal products (as we’d established the common knowledge that cholesterol is only found in animal products, and not plants). She said she wanted to try eating less animal products this summer and then went on to ask for details about my diet. I’m sure many of you readers have had similar conversations.
LDS Mom: So what does Whole Food, Plant-Based mean?
Duffy: Well for starters I don’t eat animal products.
LDS Mom: No red meat?
Duffy: No.
LDS Mom: But you eat chicken or fish right?
Duffy: Nope.
LDS Mom: Oh… not even tuna?
Duffy: Um, no. I mostly eat potatoes actually.
LDS Mom: So you eat some yogurt and cheese right?
Duffy: No, no animal products at all, not even dairy.
LDS Mom: Do you eat eggs?
Now my LDS Mom is an intelligent woman. She knows the meaning of the word vegan and she knows animal products from plants. I think what the conversation mainly reflected was the mainstream belief that animal products are somehow necessary to human diets, especially for meeting protein and calcium needs and its for that reason that she kept probing about different types of animal products.
Anyway I was rather pleased that she thought to ask me at all and I hope she’ll be able to cut down on the animal products and processed foods and lower her cholesterol.
As I reflect on this past month, I’ve had a little bit of regression as manifest in the salted-nut eating. But I’ve also stayed the course and lost a little bit more weight, even if it was significantly less thanks to the added fat from the nuts. I want to thank all of you that regularly read and comment on my blog posts. It feels pretty good to have a supportive audience!
Since I’m a bit of a putter-offer, I haven’t replied directly to comments for the past couple of months. But I read them all.  I want to say to Neil that I love the way you love your daughter, Jane. It brings me a lot of peace and hope to see such a strong father-daughter bond. To JustMe, I wanted to say thank you for all of your suggestions and encouragement. To Kevin and Wynona and Yeagi and anyone else I’ve missed, thank you for reading! Scott Zimmerman, I’ve been wondering how that cruise experience went?? There are days I really appreciate your analogy, about feeling like an alcoholic in a beer hall. :-)  To Orva, I thought your last comment was perfect and want to share it here for the readers:
I believe one of the best things about eating this way is that you have a foundation for eating you know to be good: the Word of Wisdom. You may have to tweak it, but at least you have a place to start that is truth.”
And that is the most grounding knowledge of all. Although I am still making tweaks for my health, I know that the WFPB diet is aligned with the Word of Wisdom and I know the Word of Wisdom is truth.
Love and blessings,
Duffy

Saturday, May 3, 2014

Duffy's WFPB Journey--April 2014

*Cross-posted at www.DiscoveringtheWordofWisdom.com
Saturday May 3rd
Its May 3rd and I’m just now getting to writing this blog post. I suppose if I told you my computer crashed, it might garner some empathy. But the honest side of me would have to admit it crashed last night… May 2, two days after I should’ve had this essay done and ready to post.
So lets talk about April. I’ve stayed 100% Whole Food Plant Based for 4 months, 1 week and 2 ¾ days. In other words, now just over 1/3 of the year! My coworkers have gone from asking me if I was still doing my New Year’s Resolution to exclaiming in surprise “You’re still doing that? Wow!” I think the best thing about this is the confidence I am gaining in myself. In the past, I haven’t always kept promises to myself, especially when they revolved around food and exercise.
I spent this month mentally preparing myself for a doctor’s appointment and the what-comes-next depending on the results. As I’ve mentioned before, I’ve been dealing with IBS-D since about age 12, so seventeen years now. I’ve never before seen a doctor about it. I had believed for a long time that my bowel distress was diet-related, and I expected a full resolution when I went WFPB. Unfortunately that has not been the case. While I no longer have diarrhea on a regular basis and in fact my stools are well-formed and bulky from all the fiber in this diet, I’m still experiencing urgency! I have to go at least 3 times in the morning before work and 6-10 times per day, average. Each time, but more especially in the morning, I experience the symptom of I-have-to-go-right-this-second-or-its-gonna-get-ugly-in-here. Its one of the main reasons I’ve never enjoyed traveling. Well… that, and that I’m a confirmed homebody at heart.
I had decided to get my blood and stool tested to rule out any parasites, bacterial overgrowth, etc. If the results came back negative, I would go on the elimination diet in order to find out if this is food-related. I had my doctor’s appointment Monday afternoon- the 28th of April- and the results came back negative. My doctor also threw in a celiac sprue test, my 2nd, and it also came back negative. I admit to being fairly worried about that one, so I bought a pack of Ezekiel 7 grain sprouted English Muffins the day before I expected the test results back; if I was going to learn I had celiac disease, I was going to eat wheat bread first!! Truth be told though, I’ve been eating a lot of those English muffins this month. I started craving bread a whole lot and so I brought them back into my diet this month although I’d previously eliminated all refined flour products to reduce calorie density.
Before the 28th of April, my last blood test had been in February 2013. At that time I had a 6.3 A1c, with 6.4 and above being considered in the diabetic range if confirmed. I was supposed to go back 3 months later to re-test but I never did since I hadn’t managed to clean up my diet. When my doctor wanted to retest it earlier this week, I said okay since it’s a test that’s supposed to measure the 3 month average of your blood sugars and I’d been WFPB for just over that amount of time. My current A1c came back at 6.0. While it’s not as much of a drop as I’d hoped for, and it’s still in the pre-diabetic range, I’m very pleased that it did come down. And who knows, maybe it’s more of a drop than I’m aware of since I hadn’t had it tested in over a year and most of that year was pretty hard-core SAD eating. The number could have gone up without my awareness.
I also had a surprising test result: my thyroid is low and TSH is high. A nurse called to set up a phone appointment with my doctor; since she’s on vacation right now, it’s not until the 28th of May. I’m feeling like 4 weeks is kind of a long time to wait but it’s the soonest they had available, and I don’t really want to talk to another doctor since she has my history. Apparently low thyroid function is a common enough condition, is hormonal, and Dr. McDougall thinks that it’s not diet-related and is one of the few conditions he regularly prescribes medication for.
My doctor recommended that if my tests come back negative, I go see a GI specialist. I don’t want to do this. I don’t want to be scoped unless absolutely necessary, per the warnings that Dr. McDougall has given about it. When I wrote him an email about my situation, he suggested that when patients don’t respond to dietary treatment, he uses a bile acid sequestering agent like Colestid. I told my PCP this and she said Metamucil would do the same thing. Hmmm….
I have a little less than 4 weeks now until my doctor/phone appointment. I’ve read in several places, including Dr. McDougall’s newsletters and scientific journal abstracts about a connection between dietary sulphur and colitis, of which IBS is a mild form. For this reason, I still have hope for the elimination diet. Right now one of my main suspects is mustard because of the vinegar content. I could spend some time taking out one thing at a time from my diet, like the mustard, to see if it resolves. Or I could go all-in and do the ED for at least 1 week to see if my symptoms resolve then start challenging individual foods. While the former plan is more appealing because of my extreme pickiness as an eater, the latter seems more appropriate in light of the doctor’s appointment a few weeks away and my desire to know whether I should accept the GI referral or not. My plan at this point is:
  1. Elimination Diet
  2. If that fails, try Metamucil (read this in a skeptical tone of voice, please, as intended).
  3. If that fails, try other types of probiotics per a list on one of Dr. McDougall’s newsletters (so far I’ve only tried lactobacillus).
  4. If that fails, talk to my doctor about a bile acid sequestering agent.
My weight is down this month but only around 8 or 9 lbs, I think. I keep track of my weight loss in an excel spreadsheet on my computer, which has crashed. So it’s been a slower month for weight loss, but any loss is good, especially compared to the alternatives. J I did have a 5 year-old ask me earlier this month “why are you so fat?” Children are notorious for their honest inquiries and lack of social graces so I’ve gotten this or a similar question (or statement: “you’re fat!”) many times over the years from children. In the past I’ve always felt some level of despair because I wasn’t successful at losing weight, and consequently usually drowned that emotion in more junk food. This time however I didn’t feel any despair. I bit my tongue to keep from telling him what I really wanted to say (“because I ate too many preschoolers for breakfast!”) and gave a standard non-answer, “that’s just the way I am.” That was enough to satisfy him and he went on playing.
I plan to be reporting next month that I’ve reached a new century… or as some folks say “Welcome to Twoterville.” My ultimate goal weight of course resides in “Onederland,” but I’m happy to soon be crossing this next milestone.
With love and affection,
Duffy, daily less fluffy