Lots of salads with olive oil, I believe.
Hello MissEdie, I hope you find a successful way to comply with doc’s advice. In the meantime, I’m throwing my 2 cents in, too!
For the last 2 months I’ve been doing intermittent fasting and feel great. Lost about 20 pounds and I have about 50 more to go.
In a nutshell, you fast two days a week and you have just 500 calories that day. The rest of the days you eat normally, but with a sharp eye to healthier picks.
I’ve modified it - as many do - to to skip lunch and/or breakfast EVERY day and eat only when I’m VERY hungry.
What I’ve learned is that I won’t die if my stomach is growling, I don’t need a Snickers bar to be myself, my body does not go into starvation mode if I skip meals, trying to plan 6 small meals a day is utter BS and leads to failure, and I can go to bed without a snack. In fact, I don’t have snacks.
The science behind intermittent fasting is growing and very positive. Once I confirmed my long-suspected thoughts that stuffing ourselves is something we’re programmed to do in order to support Big Agra and Big Pharma I had no problem giving this a go.
Aside from weight loss, blood chems improve to healthier levels because you’re not jamming food into your gut every hour or so. Even healthy foods have to be digested and your body still has to process it.
It’s not easy all the time. When I’m bored I want to eat so keeping busy is paramount. I am now eating about 1 days’ worth of “before” food in 3-4 days.
I should be losing more, but I have a 2 beer or wine habit in the evening that is slowing progress. I recognize that even though it’s not a huge amount of alcohol it’s still something I should give up.
I am not an expert so I suggest anyone who has interest go do some research and read the science behind it.
So that’s my story, but I will add that I had GREAT success on Atkins and South Beach diet through 2009. All the time our cooking and eating has been 98% whole foods. Very low sugar and carbs, no soy products, no high fructose corn syrup, no partially hydrogenated, etc. And then once every few months I eat a bag of potato chips.
I will also add (in case anyone is still reading) this anecdote about Coconut Oil: We started using it 2 years ago and switched a lot of the olive oil we had been using.
What impressed me the most was that the coconut oil was cleaning my years-burnt and impossible to get clean stovetop. You know when around the burners it’s burnt, sticky, burnt and nothing gets it off? The CO sort of “slipped” the burnt off over a few months. It’s also the BEST for seasoning any pans, as it forms a very silky layer with no yellowing or gummyness.
And Hubbies cholesterol dropped enough to get the doc off his back about statins.
Olive oil, any vegetable oil, - after cooking - is sticky and gummy. Coconut oil is never sticky or gummy. What does that translate to in terms of what each oil does in our bodies? I dunno, I’m not a doctor.
OK, I guess that was more like 25 cents but I hope someone finds it helpful. God bless.
Ask the doctor what he/she means....