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After that weigh in in March of 2020, I continued with a program and got down to 134-5. Then I read some anti-diet materials because even though I had been maintaining a good weight loss for around eight years, I found myself still thinking about food and my program a lot. But the process described to get free of it just looked too risky. I'm older now and don't have faith in my body's ability to guide me with food choices given its previous prediliction for ultraprocessed binge foods. My reading of the book The Hungry Brain led me to believe that the brain will opt for damaging foods if offered them because its bias is for easy concentrated calories, not necessarily nutritious food. I didn't eat a lot of junk but I did go crazyon peanuts and peanut butter. In July, I joined the Never Bnge Again program mostly because I thought I could become a coach for the program, but I find that all the talk about weight loss and mostly stricts eating plans make me nervous. I also recently paid to do the analysis be a research program call ZOE, Greek for life. It showed me that my leaning towards plants from my macrobiotic days and the influence of Valter Longo and Dr. Greger has been good, evn though it hasn't kept my system from deteriorating in its ability to manage blood sugar and fat. But I have very few of the harmful 15 gut bugs most problematic. I have only a few of the good ones, but my ratio is considered very good. I would like to know how to increase those good ones. I already eat so many plant servings. I suspect I would need to add probiotics.
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137.0 lb
Lost so far: 5.0 lb.
Still to go: 1.0 lb.
Diet followed reasonably well.
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losing 0.0 lb a week
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 Comments
15 Jun 21 by member: ridemariel
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Try yogurt with active probiotics and other probiotic foods.
Oddly enough, I like probiotic sauerkraut. I didn’t like sauerkraut at all before COVID-19. Sense I lost my sense of smell & taste I like it 😂
15 Jun 21 by member: LambiePi
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Is there a specific kind? I’ve been eating sauerkraut regularly for a year and occasionally for decades. It may be why I do have the species that I do
16 Jun 21 by member: oolala53
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Kombucha and kefir are great source of probiotics, as well. Fermented foods are very popular in Chinese, Korean, and Japanese cuisine - kimchi, tempeh, and fermented black beans are increasingly available in western cuisine and can help to diversify your microbiome as well. =) If you don't already, try sticking to locally grown vegetables. They're fresher, so fewer of the good bacteria have died in shipping, and you'll be loading up on bacteria that are local to your region. Plus this forces some degree of seasonal eating, which is important for keeping our microbiome varied throughout the year. =)
16 Jun 21 by member: she_loves
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I could be wrong, but I think the cooked sauerkraut kills the probiotics.
16 Jun 21 by member: LambiePi
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