Are Your Favorite Foods Really Your Favorites……Or Are They Just ‘Carriers’?

 

plain toastVS. toast with jam and butter

 

 

 

 

Do you like the toast or do you like what you put on the toast?

So as you know I’m supposed to be phasing in the seven high FI foods to figure out which ones  I am intolerant of and thus which ones were standing in the weight of my weight loss efforts.  The first food I chose was an easy one – eggs. I love eggs, always have. I appreciate their low cost and I think they taste great – just the way they are.  AND I really like switching to organic farm fresh eggs.  They taste better and I can rest easier knowing that I’m not eating all those antibiotics and chemicals. And as I stated before I’ve already discovered my intolerance of dairy so no need to bring that back into my life.  And the Virgin Diet doesn’t request that you bring back in sugar – it’s an assumption that too much sugar is bad for you for a variety of reasons so in Phase III the book discusses how to bring back in just a bit more sugar while still keeping it at low levels.

But these other foods:  peanuts, corn, soy, and gluten.  I really struggled with what I would eat to test them.   I was talking to my nutritionist about this and I told her that I wasn’t sure that I really liked this items in their purist form.  And she kept pressing me to describe how I’ve eaten them before and we got to the heart of the matter – I didn’t eat these foods because I liked the taste of them purely.  I ate them because of what was on top of them.carrier foods

I didn’t ever eat peanuts.  I ate honey-roasted peanuts.  So what was that about? Was that about the peanuts? No. It was about the honey – the sugar.

When I first stopped eating dairy, I started drinking soy milk.  I don’t really understand why because I had stopped drinking milk long before I stopped eating all dairy.  But that’s not the point.  I didn’t like the soymilk – I liked the vanilla soymilk.  Or to be precise sweetened vanilla soymilk  – i.e.  sugar.  It wasn’t the soy I wanted to drink. it was the sugar.

When do  I really notice corn?  I like it in salsa but I can get over it.  And too be honest – I’m one of those people that doesn’t process whole corn kernels………when I got to the bathroom it comes out whole.  YEAH, not cool.   I like fresh grilled corn – but again, I really like I hot with melting butter on top.  When it’s farm fresh I can taste it’s natural sweetness but I really only eat that like 3 times a year so I’m good with leaving it at that and not testing it in Phase II at all.

Again, when I stopped eating dairy, I switched from butter to soy butter.  My favorite thing to do was put it on raisin cinnamon bread as a weekend treat.  I would slather it on and still tell myself that I was eating just 1 tablespoon.  Yeah right.  But I think that was about the salt and the texture – I love a good sweet/salt combo which I got from the bread/butter combo.

And yeah – what about that raisin cinnamon bread.  There goes my gluten. I couldn’t figure this one out for a while.  I was like, when did I ever eat gluten?.  And of course the answer is all the time – in practically every boxed thing that I ate.  But then how do I eat in Phase II when I’m supposed to be testing just gluten and nothing else?  A boxed product is going to have corn fructose syrup and other sugars and maybe some dairy, etc.  How do I get just the gluten and do I want just the gluten?  Back to the raisin cinnamon bread.  I ate it because of the sugar.

When was I most likely to eat bead at a restaurant?  When they gave me olive oil/rosemary/salt  as a dipping sauce.  It wasn’t the bread I wanted.  I was using the bread as a carrier for the dipping sauce.  Afte rall, people would’ve looked at me crazy if  I had just tipped the bowl of dipping sauce to my mouth and took a sip.  🙂

When phasing in these foods I have to do them one at a time and I have to maintain the sugar levels the way they were in Phase II so this quandary is what has delayed my Phase II process.

So, I ask you.  How many things do you actually like that you eat and how many of them are really carriers for sugar, salt, oil or fat?

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