Nuttin’ But Salads N=1 Experiment: Week 11 Summary

Cucumber salad with feta cheese and sautéed chicken

Week 10 was an anomaly due to a 1,700-mile road trip during which I gained a couple pounds eating regular food. Now I’m down a pound, from 163.8 (74.5 kg) to 162.6 (73.9 kg). I was a good boy this week.

Just got this “salad dressing shaker.” I thought it was a cruet.

Since I haven’t done nutritional analysis on these salads yet, I’m taking a general multivitamin. To help keep my blood pressure under control, I take magnesium oxide 800 mg/day and try to drink 2–3 cups of hibiscus tea/day. I’m not sure if the supplements are doing any good. The diet probably doesn’t meet the RDA for calcium but I’m not worried about it.

Not salad……..not gonna eat it.
Temptation at the workplace.

Steve Parker, M.D.

 

Recipe: Mojito

Mastro’s Steakhouse mojitos set the standard for my wife

My wife rarely drinks alcohol, but she does enjoy a good mojito. So I decided to learn how to make one. I learned a new term with this project: muddle. I didn’t have a dedicated muddler so I used the thick tip of a spatula handle instead.

This recipe serves two. For one serving, just reduce everything by half.

Ingredients:

3 Tbsp sugar (4 if you like things a little sweeter)

3 Tbsp water

20 fresh mint leaves

1 lime cut into small wedges

4 fl oz white rum

4 oz club soda (or seltzer?)

Directions:

Make a syrup by putting the water and sugar in a small saucepan and warm on the stove over medium heat, stirring intermittently until sugar dissolves. Just takes 1–2 minutes. Set it aside to cool.

Put the mint leaves in the bottom of a small pitcher or large thick glass (I used a 2-cup Pyrex measuring cup) then add the lime wedges.  Muddle together gently for 20–30 seconds until the juice is released from the limes.

Add your syrup, rum, and club soda to the container holding the mint and lime. Stir briefly.

Fill two large glasses (2-cup capacity) with ice and pour half of your mix into each. Top off with additional club soda if desired. Enjoy responsibly.

Steve Parker, M.D.

Revised May 14, 2018

 

Nuttin’ But Salads N=1 Experiment: Week 10 Summary

Provided by Home2 Suites by Hilton

“Nuttin’ But Salads” is a misnomer for week 10. Less than 30% of my meals were salads. I’m even three days late for this report, due April 17.

Not sure if this is chicken or tuna salad

Problem is, I was on a 1,700-mile road trip and decided it would just be too inconvenient to keep up the salad habit. We were on the road for 10-12 hours for three consecutive days, driving from Hammond, Indiana, to back home.

At Lonestar Steakhouse in Amarillo, TX

For what it’s worth, my weight a couple days ago was 163.8 lb (74.5 kg) compared to 161.6 lb (73.4 kg) April 10. So not too bad a gain.

Strawberry shortcake in Amarillo. Yeah, I enjoyed the heck out of it.

Did you hear about the E. coli disease outbreak linked to romaine lettuce? Thanks to Sam’s Club for warning my wife via email; they knew she had bought some questionable romaine there.

Steve Parker, M.D.

Nuttin’ But Salads N=1 Experiment: Week 9 Summary

Albacore tuna salad with spinach, pears, and walnuts

My weight today is 161.6 lb (73.4 kg), same as it’s been the last two weeks. Still feeling good. Starting to miss candy, cookies, and pastries.

I’ll probably do this for three months total then re-evaluate where I’m going with it.

Steve Parker, M.D.

In retrospect, I wish I’d used sweet relish in my tuna salad. But I looked at four brands at the store and they all featured HFCS or corn syrup.

Do Longevity Researchers Live Very Long?

No, according to this anecdotal article at NYT. For instance…

“Then there is Jerome Rodale, founder of the publishing empire dedicated to health. In 1971, Dick Cavett invited Mr. Rodale onto his TV show after reading a New York Times Magazine article that called him “the guru of the organic food cult.” Mr. Rodale, 72, took his chair next to Mr. Cavett, proclaimed that he would live to be 100, and then made a snoring sound and died.”

 

Nuttin’ But Salad N=1 Experiment: Week 8 Summary

We can usually get reasonably-priced avocados in Arizona

My weight is 162.2 lb (73.7 kg), same as last week. In case this is your first visit here, my weight at the outset was 175.5 lb (79.8 kg).

Have you figured out we like canned mandarin oranges?

Not sure where I’m going with this. I still feel good and am happy with my weight. Unclear if my weight loss has plateaued. I still can’t see my six-pack abs, and I’m not sure I want to make a commitment to reveal them. That would require some serious calorie restriction, I think. I’ll stay the course for another week.

The black bug-like dots are chia seeds

I fell off the wagon on Easter. We ate take-home Chinese food to save time. I followed that with too many cookies and chocolates. That filled my glycogen tanks to the top, I’m sure. But I skipped my next meal, so no harm done. When your glycogen stores are repleted, any excess calories are stored as fat.

You’d pay a lot for this at a restaurant

Steve Parker, M.D.

Taco salad

Another reason why eating out might be bad for you 

I worry about harmful chemicals in our food.

From CNN:

“Dining out frequently is known to increase one’s intake of unhealthy sugars and fats. But a new study suggests that there’s another reason to eat at home more often: phthalates.

Phthalates are potentially harmful chemicals found in hundreds of consumer products, including perfumes, hair sprays, shampoos and the plastics used in food processing and packaging.

Consumption of these chemicals has been linked to birth defects in young boys as well as behavioral problems and obesity in older children and adults. Exposure in utero can alter the development of the male reproductive tract, resulting in incomplete descent of one or both testicles.

Scientists also suspect that the chemicals can disrupt hormones and may cause fertility problems. They’ve connected them to childhood obesity, asthma, neurological problems, cardiovascular issues and even cancer.”

Source: Another reason why eating out might be bad for you – CNN

Nuttin’ But Salad N=1 Experiment: Week 7 Summary

Two cups of raw Brussels sprouts salad

My weight today is 162.2 lb (73.7 kg). One week ago it was 166.6 lb (75.7 kg) and two weeks ago was 164 lb (74.4 kg). I started the experiment at 175.5 lb (79.8 kg).

…with 4 oz sous vide chicken breast

My family bought me an expensive belt for Christmas, and now it fits! I’m sure my suit pants fit again, so I’m ready for another funeral or deposition.

Greek salad with canned salmon

This cost me $6 at Safeway

I feel good. Workouts are going well without diminution of performance, which I take as evidence for preservation of muscle despite weight loss. I  get occasional nocturnal leg cramps, but not enough that I would take a potassium or calcium supplement. Unexpectedly, during this experiment I’ve had two episodes of constipation as bad as any I’ve ever had in my life. And two episodes of diarrhea. Go figure.

One of our favorite go-to salads

For the record, around Week 5 I started taking a multivitamin and vitamin D 1000 IU supplement, “just to be sure.” So a total of 1800 IU vitamin D; I may not need that much. I haven’t been spending time in the sun since my hiking is on hold. I also take 800 mg/day of magnesium oxide, which I had started previously to help keep a lid on my blood pressure.

We don’t absorb magnesium supplements very well. P.D. Mangan says mag citrate is the most absorbable formulation.

My diet compliance is waning a bit. I’ve grabbed a few handfuls of nuts between salad meals. Should be munching a protein food instead.

Oh yeah. I ate five of these. They were a present from my daughter. How could I turn them down?

I do miss alcohol. But I think I’ve been more productive without it. I had a glass of wine on Valentine’s Day and my wedding anniversary.

Workplace temptation, successfully resisted

Like everybody else, I have to deal with temptation.

Don’t ask me where I’m going with this experiment. I don’t know. I’m curious about where my weight will settle and whether I’ll see my six-pack abs then.

Steve Parker, M.D.

 

Eat More Protein for Greater Weight Loss

Sous vide chicken and sautéed sugar snap peas. Chicken is a good source of high biologic value protein.

P.D. Mangan makes an argument for high-protein diets for those hoping to shed pounds of fat:

In humans, data collected from 38 different trials of food consumption that used widely varying intakes of protein, from 8 to 54% of energy, showed: “Percent dietary protein was negatively associated with total energy intake (F = 6.9, P < 0.0001) irrespective of whether carbohydrate (F = 0, P = 0.7) or fat (F = 0, P = 0.5) were the diluents of protein. The analysis strongly supports a role for protein leverage in lean, overweight and obese humans.”

In obese humans, substitution of carbohydrate with protein leads to far greater weight loss, nearly twice as much.

In a human trial, decreasing the percentage of protein in food from 15% to 10% led to increased calorie intake of 12%. However, increasing the protein percentage from 15 to 25% did not affect calorie intake, which shows that humans may target a certain amount of protein, and eat no more or less when they get it.

There’s more at the link.

Source: Higher Protein for Greater Weight Loss – Rogue Health and Fitness

DIETFITS: Why do dieters succeed or fail? 

Julia Belluz has interesting article at Vox regarding low-fat and low-carb diet success over the course of 12 months. Her focus is on a few individuals who participated and were outliers.

As I read this, I was reminded that successful long-term weight management starts and ends in the kitchen. It also took me back to 2009, when I determined that low-carb diets were just as legitimate as low-fat.

I don’t recall the author mentioning the typical pattern with 12-month weight loss studies: most folks lose significant weight in the first few month, then at six months they start gaining it back. Cuz they go back to their old eating habits. Sure, diets don’t work………..if you don’t follow them.

From Ms. Belluz:

As a longtime health reporter, I see new diet studies just about every week, and I’ve noticed a few patterns emerge from the data. In even the most rigorous scientific experiments, people tend to lose little weight on average. All diets, whether they’re low in fat or carbs, perform about equally miserably on average in the long term.

But there’s always quite a bit of variability among participants in these studies.Just check out this chart from a fascinating February study called DIETFITS, which was published in JAMA by researchers at Stanford.

The randomized controlled trial involved 609 participants who were assigned to follow either a low-carb or a low-fat diet, centered on fresh and high-quality foods, for one year. The study was rigorous; enrollees were educated about food and nutrition at 22 group sessions. They were also closely monitored by researchers, counselors, and dietitians, who checked their weight, waist circumference, blood pressure, cholesterol, and other metabolic measures throughout the year.

Overall, dieters in both groups lost a similar amount of weight on average — 11 pounds in the low-fat group, 13 pounds in the low-carb group — suggesting different diets perform comparably. But as you can see in the chart, hidden within the averages were strong variations in individual responses. Some people lost more than 60 pounds, and others gained more than 20 during the year.

Read the whole thing. It’s not long.

Source: Why do dieters succeed or fail? The answers have little to do with food. – Vox

The DIETFITS Trial