Regarding comments on the Low Carbohydrate way of life Mrs S and I have recently adopted, I’ve heard about Doctors and Dieticians warning about the risks of dire consequences when ditching most of the starch and sugars we urban humans routinely stuff down our necks and call ‘food’. The general consensus from some expert panels is that we need to ditch fats and proteins for a more carbohydrate based diet. Well, yes, maybe, and then again a resounding ‘no’. Because we’re all different. We grow up with differing tolerances and our digestive systems adapt to whatever foodstuffs are available although even this is not a hard and fast rule.
Now the battle of our respective bulges is seeing real results. Over the last three weeks my belt has come in a couple of notches and I’m feeling much lighter on my feet. Mrs S reports a similar improvement. One of the other improvements is the disappearance of bits of dry skin which no ointment has had any previous effect on. So dropping ‘taters, sugar and starchy stuff seems to have been beneficial. At least as far as we’re concerned. Mrs S’s Cholesterol has dropped well into the ‘normal’ range and her last blood pressure test is well within the ‘normal’ range of 110/70 and 130/80. So all the prognostications of doom for giving up starch and sugar seem to be ill-founded. Indeed, the complete opposite seems to be the case. Could all these dietitians and sciencey (Or at least the ‘educators’) pundits have it bass ackwards? Well, the rising rates of obesity and 30.6% increase in Diabetes II over the last few years would seem to indicate that they have. Despite a plethora of ‘Health’ advice and associated legislation.
A quick over the shoulder glance at our forbears and their way of life would indicate that, well, they didn’t eat much sugar. Not that there weren’t other risk factors in pre modern times, like being run over by a speeding Mammoth on the Stonehenge to Avebury bypass, but at least they were only plagued by things like, well, plague. That and the occasional peckish Sabre toothed tiger. The only real sweetener available to them was honey. Which is still packed with sugars, so we can’t have any of that for our modern Paleo / Keto / Atkins (Whatever, it’s all very similar) type diet to be effective.
A quick word about Gout and similar at this point. Yes it is a risk if you have impaired liver or kidney function, or simply don’t drink enough fluid. But since Mrs S and I drink plenty, it’s not a problem. The possible Vitamin C deficiency we get around by eating stir fried vegetables like broccoli, cauliflower, Bok choy and cabbage. We’ve also taken to knocking back the occasional sugar free vitamin C tab, so that’s us covered. Mrs S also kicks off the day with a fruit smoothie every morning (No banana), so she’s bouncing with health ans at no risk of scurvy. I get some of my vitamin C intake from a little grilled or fried liver, so we’re both pretty much covered on that score.
My sauces now tend to be sour cream based (Although I’ve just found a local supplier of Creme Fraiche! Yay!) and warmed through rather than boiled to buggery reductions. I’ve even managed to make a few casseroles with nice thick meaty sauces without any flour based roux. I’ll write up the method when work doesn’t take precedence although I have one piece of advice for the interim; do not, under any circumstances use Psyllium husk (Metamucil) as a thickening agent. Unless of course you like comedy food that looks like it was developed for a cheap Dr Who slime special effect. In which case, knock yourself out.