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10 days into LCHF, and I feel so happy and proud that I've left processed sugar behind (again). For two years, about eight years ago, not a grain of processed sugar passed my lips, and I lost 100+ pounds, felt great, had energy, and a renewed sense of self confidence and wellness. I have learned that sugar is my achilles heel; I have a ridiculous sensitivity to it that goes hand in hand with an insane addiction. I used to think I was crazy with how out of control I felt around sugar until I did a bunch of research and realized that cocaine-addicted lab rats would switch 100% to sugar water, if given the choice. Food addiction is real, no doubt about it. But I want that to be a (permanent) thing of the past. Sugar is poison, and I want to live and feel good and be happy, and I don't want or need that crutch anymore.
Speaking of sugar, I have PMS like whoa and decided to have a sugar free Jello pudding serving, made with whipping cream instead of milk...bumped me out of ketosis. So now I know that not only am I sensitive to sugar, I'm sensitive to anything that tricks my body into thinking it's sugar. Aspartame is an awful chemical anyway, and I never did like the flavor of Stevia or Truvia or whatever, so that's that. No sugar, no artificial sweeteners.
The big news is: that doesn't even make me feel sad. I feel more committed now than ever to achieving the healthy, strong, and active lifestyle I want for myself. Kiteboarding will taste better than sugar ever did.
So as a declaration of my long term goals: on my 40th birthday, in three and a half years, I will celebrate by going kiteboarding. There it is. Plenty of time to get there.
Diet Calendar Entry for 15 January 2015:
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1883 kcal
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Fat: 144.44g | Prot: 108.26g | Carb: 33.70g.
Breakfast: Extra Virgin Olive Oil, Breakstone's 4% Milkfat Min. Small Curd Smooth & Creamy Cottage Cheese, Land O'Lakes Traditional Half & Half, Coffee. Dinner: Chicken Breast (Skin Not Eaten), Publix Skirt Steak, Sour Cream, Guacamole, Queso Fresco, Black Olives, Dole Romaine Lettuce, Qdoba Mexican Grill Fajita Vegetables. Snacks/Other: Spectrum Organic Virgin Coconut Oil, Sour Cream, Hidden Valley Ranch Dry Dips Mix, Calavo Avocado, Fiorucci Italian Style Assortment, Southern Recipe Salt & Vinegar Pork Rinds, Citterio Salumi Pronti Genoa Provolone. more...
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