… not many will know that the boy who played Oliver in Oliver Twist; gave up acting very early thereafter and became an Osteopath . He has/had a Practice in Swindon, England.
My comment is about the Substack article on the X Post by the American Diabetes Association representative. She recommended the Plate Method for diabetics. (I couldn't comment on the Substack, b/c not a subscriber) Maybe it was her presentation of the subject, but I wouldn't recommend throwing out the "Plate Method" totally. I was diagnosed with diabetes type 2 in 2018, and was also clinically obese at the time. My diabetes nurse practitioner recommended this "diet" to me. As a nurse, I had seen the results of untreated diabetes, so I was serious about changing my diet. I often made my "plate" 3/4 non-starchy vegetables, or when I did use that 1/4 for something starchy, it was oven roasted potatoes with the skins on, or whole wheat/grain bread, brown rice, or something similar. I slowly lost about 2-3 lbs every month, until I lost 60 pounds - and I have kept it off for 4 years, using the same lifestyle "diet." My weight only varies between 60-68 lbs (lost) in these 4 years. I was also encouraged to exercise, which I did once I lost enough for my back to stop spasming every time I tried to walk any distance. I now walk regularly. My A1C now varies between 5.4 and 5.7. I am no longer clinically obese, either. The plate method diet is the first diet I have used which has had been successful long-term. It IS low-carb, if used appropriately.
I love this post. Do you have a theory as to why this semi-carb-based diet works for you, when conventional wisdom asserts that it ought to be harmful? Does it have anything to do with the fact that carbs can be filling, and therefore you're less inclined to snack or overeat? Just curious.
I have to chuckle a little when you refer to "harmful" and "conventional wisdom," as I am a nurse in my 60's. I have heard so many versions of "healthy" in my many years of living and while working in healthcare - that I don't get too worked up about the details anymore.
So, to answer your question, I try to avoid processed food as much as I can. IDK if you consider non-starchy vegetables to be "carbs," but in the Plate Method, they aren't considered carbs. Veggies like broccoli, spinach, green beans, zucchini squash, brussel sprouts, cabbage, etc - all have vitamins and needed fiber for our digestive system. I either steam them or oven roast them with olive oil. (Spinach is also used as a salad)
Starchy carbs like oven roasted potatoes or sweet potatoes, I toss with a little olive oil. The skin is great fiber. Brown or multi grain rice or whole grain bread- also high fiber. These are good for your digestion. I grew up believing that just about anything is okay in moderation. And if you totally limit a major food group from your diet, it's less likely that your diet will be a lifestyle diet. And you are that much less likely to be successful.
Since I changed my diet, I have also found that my fibromyalgia (diagnosed in 2001) is less severe. I still have pain, but I am much less limited than I was 20 years ago. That's another reason I know that I am doing something right. I remember doing the low fat "thing," and munching on dry rice cakes. Now I don't sweat the type of meat; I just watch my portion size, and eat far fewer carbs. Plus the carbs I do eat, they're generally not "empty" carbs.
Everyone's metabolism is different, and what works for one, doesn't necessarily work for another.. I just finally found what worked for me.
Thanks very much for your detailed response. I'm 72 and have entertained a wide range of dietary philosophies over the years, some goofy and some helpful, in order to overcome acid reflux and food allergies that were with me for decades.
Your story is proof that a healthy diet makes all the difference, the key being to define what "healthy" means specifically for you, based on your own physiology, preferences, and trial and error.
No, I don't consider non-starchy vegetables to be "carbs," I consider them to be vegetables and I love them. Sweet potatoes yes. Olive oil absolutely, as well as coconut oil (I fry plaintains in it). I would not want to be a vegetarian because I love meat and fish and I feel privileged to have access to those foods.
Fifteen years ago, the Paleo diet, which restricts carbs severely, cured my acid reflux in a matter of days. I no longer restrict myself, but I do notice that if I eat too many grains I start coughing in the middle of the night and become very congested. So I moderate.
Great interview with Dr Marik and Peter Boghossian. His head exploded by the end. I totally get it. I've gone through that same process myself. But - only honest people will have this experience.
… not many will know that the boy who played Oliver in Oliver Twist; gave up acting very early thereafter and became an Osteopath . He has/had a Practice in Swindon, England.
My comment is about the Substack article on the X Post by the American Diabetes Association representative. She recommended the Plate Method for diabetics. (I couldn't comment on the Substack, b/c not a subscriber) Maybe it was her presentation of the subject, but I wouldn't recommend throwing out the "Plate Method" totally. I was diagnosed with diabetes type 2 in 2018, and was also clinically obese at the time. My diabetes nurse practitioner recommended this "diet" to me. As a nurse, I had seen the results of untreated diabetes, so I was serious about changing my diet. I often made my "plate" 3/4 non-starchy vegetables, or when I did use that 1/4 for something starchy, it was oven roasted potatoes with the skins on, or whole wheat/grain bread, brown rice, or something similar. I slowly lost about 2-3 lbs every month, until I lost 60 pounds - and I have kept it off for 4 years, using the same lifestyle "diet." My weight only varies between 60-68 lbs (lost) in these 4 years. I was also encouraged to exercise, which I did once I lost enough for my back to stop spasming every time I tried to walk any distance. I now walk regularly. My A1C now varies between 5.4 and 5.7. I am no longer clinically obese, either. The plate method diet is the first diet I have used which has had been successful long-term. It IS low-carb, if used appropriately.
I love this post. Do you have a theory as to why this semi-carb-based diet works for you, when conventional wisdom asserts that it ought to be harmful? Does it have anything to do with the fact that carbs can be filling, and therefore you're less inclined to snack or overeat? Just curious.
I have to chuckle a little when you refer to "harmful" and "conventional wisdom," as I am a nurse in my 60's. I have heard so many versions of "healthy" in my many years of living and while working in healthcare - that I don't get too worked up about the details anymore.
So, to answer your question, I try to avoid processed food as much as I can. IDK if you consider non-starchy vegetables to be "carbs," but in the Plate Method, they aren't considered carbs. Veggies like broccoli, spinach, green beans, zucchini squash, brussel sprouts, cabbage, etc - all have vitamins and needed fiber for our digestive system. I either steam them or oven roast them with olive oil. (Spinach is also used as a salad)
Starchy carbs like oven roasted potatoes or sweet potatoes, I toss with a little olive oil. The skin is great fiber. Brown or multi grain rice or whole grain bread- also high fiber. These are good for your digestion. I grew up believing that just about anything is okay in moderation. And if you totally limit a major food group from your diet, it's less likely that your diet will be a lifestyle diet. And you are that much less likely to be successful.
Since I changed my diet, I have also found that my fibromyalgia (diagnosed in 2001) is less severe. I still have pain, but I am much less limited than I was 20 years ago. That's another reason I know that I am doing something right. I remember doing the low fat "thing," and munching on dry rice cakes. Now I don't sweat the type of meat; I just watch my portion size, and eat far fewer carbs. Plus the carbs I do eat, they're generally not "empty" carbs.
Everyone's metabolism is different, and what works for one, doesn't necessarily work for another.. I just finally found what worked for me.
Thanks very much for your detailed response. I'm 72 and have entertained a wide range of dietary philosophies over the years, some goofy and some helpful, in order to overcome acid reflux and food allergies that were with me for decades.
Your story is proof that a healthy diet makes all the difference, the key being to define what "healthy" means specifically for you, based on your own physiology, preferences, and trial and error.
No, I don't consider non-starchy vegetables to be "carbs," I consider them to be vegetables and I love them. Sweet potatoes yes. Olive oil absolutely, as well as coconut oil (I fry plaintains in it). I would not want to be a vegetarian because I love meat and fish and I feel privileged to have access to those foods.
Fifteen years ago, the Paleo diet, which restricts carbs severely, cured my acid reflux in a matter of days. I no longer restrict myself, but I do notice that if I eat too many grains I start coughing in the middle of the night and become very congested. So I moderate.
Your last sentence sums it up well.
Great interview with Dr Marik and Peter Boghossian. His head exploded by the end. I totally get it. I've gone through that same process myself. But - only honest people will have this experience.