Well, I got my SBD book yesterday and read it in one sitting. Everything seems to make a lot of sense... I've initiated a start date of Monday (tomorrow I am doing a major clean, including fridge and cupboards, and Sunday I need to use for shopping for the "right" foods), and I already have my Week 1 Menu planned. Lettuce in one form or another as far as the eye can see, but I can handle that for two weeks.
My latest set of questions (I'm a planner by nature, and like to have as much information as possible, just so I can at least quasi-prepare for eventualities. Some people call it my own little manifestation of OCD; I prefer "a charming eccentricity."):
1. I'm also beginning an exercise plan, walking/running for about half and hour in the mornings and then heading to the gym for weights or aerobics on alternating days. What do you find your energy levels for exercise to be without as large an intake of carbs? Also, has anyone gone from not exercising TO exercising on the SBD plan? Does it make a noticeably difference in terms of results. Either way I'm going to work out, but I am curious...
2. Mayonnaise. I was SO happy that you can eat it on the plan. I LOVE mayonnaise. However, in the text of the book, it seems to indicate a little of the full fat version is the way to go, but then the recipe for the cilantro mayonnasie for the roll-ups calls for a reduced fat version. I'm a bit confused on this point.
3. Pickles. Since I am not so into vegetables (believe me, I REALLY hate them, with very few exceptions), I am trying to find some alternatives that I will eat. My mom has a great refrigerator pickles recipe that might do the trick. Cukes, onions, red pepper flakes and one part each vinegar and sugar (substitute Splenda or similar, obviously). Is this SBD friendly? If so, are there types of vinegar I should avoid (the recipe calls for cider vinegar, which I am guessing to be a no-no)? And what about dill pickles? Bad?
4. Wine. Here I am anticipating Phase II, but is there a weight loss/glycemic reason red wine is better than white, or is it recommended solely based on cardiac benefits. I like red wine, but I am BIG on food matching, and while I eschew the strict "fish/poultry with white, meat/heavy pasta with red" dictates, there are some food that simply do not go with a red, even something as light as a beaujolais. Plus, I just REALLY like red wine.
I think that takes care of everything for now... I am sure I will have more annoying nit-picky queries as I familiarize myself with the SBD. Looking over the book, though, I am feeling very positive. I like a lot of the menus and while I don't think the first two weeks are going to be the easiest thing I've ever done, I think I can get through it... and then I'm practically home free in phase II (well, except for one thing... alas, baguettes are a thing of my past). Thanks!