Quote:
Originally Posted by infoplease
As for the carb sensitivity program, that sure sounds like the Phase 3.1 thru 3.9 system I want to invent. I always thought P3 threw too many foods at us at once, when it would be the perfect time to figure out which ones you really should think twice about keeping around long term (especially if you have been doing P1 for a really long time and have that food fear motivating you). Not sure if it really needs to be a week before you take away and reintroduce. I bet three days would be enough, but a week is a nice way to frame what it does weightwise. I think you might be able to create P3 breakfasts that follow the principles, with carbs from just fruits some days and just grains on others and even just potatoes/starchy vegetables at breakfast, too. Not sure how the book allows the dairy or the fat, although I believe the dairy is optional in P3.
That said, it's kind of a slippery slope when you randomly start picking and choosing among different diet concepts, which is NOT to say that if you don't do a fun day or have small "mixed" meals that is doing something wrong. Some stuff I have read indicates "the morning" as being the time when we are most insulin sensitive and that breakfast with carbs should be eaten within a certain time after awakening. Other stuff, that the time to eat carbs is within 45 minutes after working out. Yet other stuff, breakfast being the most important meal of the day is a myth (but the weight registry says that the best maintainers are breakfast eaters). It's almost like it is the art of nutrition instead of the science of nutrition.
I've decided I'm going to continue my P3 phase out 'by the books'... but then I'm pretty sure I'll spend at least a few weeks testing Dr. Turner's protocol. It's occurred to me it's my decision which grains I add to a P3-style breakfast, and I've ended up naturally focusing more on organic, gluten free oatmeal and oat bran, coconut & almond flours, quinoa, etc. - simply because I already had them in stock. I'm going to avoid adding back many carbs from wheat products during the remainder of my time on P3 but focus instead on the others I've noted. I'll test out the wheat products later on, in Maintenance. Lots of time to experiment.
Quote:
Originally Posted by KitKat169
Infoplease: great post. I agree with what you said about the mental effort of 1200 calories is the same as at 1800 calories. I have used an online food tracker since I started P1 and found that I can now better predict how many calories I'll fall at each day (usually 900-1000). But moving into P3 and soon P4, I don't know what will make up 1800 calories. I think I will need the same year long focus of tracking to get comfortable there and learn what is reasonable portions for maintenance. I have to remind myself that this will take time just like P1 took time. Only there isn't the fun reward of weight loss involved, just trying to stay the same.
The principle of staying a week on one food group is to try different items within the group and give your body time to adjust in terms of weight changes, water retention, etc. Some of the measurements you need to track to determine if you are tolerant may show up right away but others may be a build up effect.
I have been concerned with going overboard on picking too many different diets concepts to follow however I have reasoned for myself that I'll follow IP maintenance guidelines and then what food options I choose within those meals can be Paleo or trying the Carb Sensitivity program, etc. to see what food groups will be best for long term. Funny at work I am involved in insurance actuary analysis and I always say, "as much as they try, insurance pricing isn't an exact science, there is an art to it as well." Yes the same holds true with nutrition.
I've got the same mindset as you - I enjoy reading about different diet concepts, but I'm going to phase out 'by the books' and follow the IP maintenance guidelines re carb and fat separation. But I'm definitely interested in testing the Carb Sensitivity Program to see how I feel/react to her 'hierarchy' of complex carbs, and will start doing this once I finish my 2 weeks on P3. In particular I'm thinking I'll 'test' the return of starchier vegetables, legumes, and the 'heavier' GI wheat products, on a week by week basis once I'm in Maintenance. As I see it, it should be relatively easy to switch in each of these carb sources at breakfast and dinner, week by week, still staying within the Maintenance carb/fat separation guidelines. And lunch will remain standard low carb/higher fat.
And I know for sure that I'll be logging my food intake for months to come. In fact, for me it's the first meal preparation stage... logging in the data for the various menus I'm anticipating in order to see the 'bottom line' nutritionally, for how it fits within the guidelines for that particular meal.
Maybe I've grown a little neurotic over it, but..... heck, who cares! LOL.
Quote:
Originally Posted by Lesley
Great info. I don't know what I would do without you guys!
ITA! This forum is an absolute blessing!
Quote:
Originally Posted by Ishbel
Ok, offically tired of SNOW...HOLY SNOW BATMAN! The highways in Southern Saskatchewan are STILL shut down due to the drifts....
On a lighter note my honeymoon is booked 
...I had a huge smile on my face yesterday...I think right now I'm looking MORE forward to that then the actual wedding. No shoes yet though...I need to make a date with a gf to go shopping without the VIP. He doesn't pressure me when I shop but I always feel like I need to move quicker cause he's waiting. He could care less (as far as I can tell - he always tells me to relax).
Oh, ITA.... WINTER GO AWAY! It's 'officially' Spring now.... so I want the weather to cooperate too!
And.... Congrats on having the honeymoon booked.
I like that idea of a secluded cabin... and the hot springs.
And, as to shopping with a VIP or DH - I hate shopping with anyone else - male OR female!
-------
I'm still holding at the same weight, so that's a relief. This morning's breakfast was my extra lean beef patty/1/2 english muffin/ veggie cheese/red onion + apple slices w. ricotta cheese menu.
I get the req'd amount of complex carbs from grains and fruit, but don't feel so 'stuffed'. Plus it's fairly quick to put together, as long as I remember to thaw out a burger the night before.
Have a good day everyone. Cheers for now.
Cheekyskeeter , 03-22-2013 09:56 AM
...close to the hot springs
scorbett1103 , 03-22-2013 11:05 AM
lol. I am going to try some of your suggestions!
GreatLakes86 , 03-22-2013 05:06 PM
