I’ve often read that the only solution for the nation is for all of us, or at least the two-thirds of us over the magic 25 BMI, is to carry our notebooks with us, recording every morsel we eat and calculating exactly what our body needs based on some calorie estimator we found on Google. In the past, before I found HAES, I’ve tried it. No longer.
at lunch I fixed myself a big salad with tomato, cucumber, black
beans, green onion, radishes and a vinaigrette made with half an
avocado. (Note to self: try different type of vinegar next time. Avocado
+ balsamic = ugly, ugly, ugly.) On the counter, I had a big pot of bean
soup going in the crockpot made with homemade broth and grass-fed
ground beef. Fresh rosemary, too. Oh my, the kitchen smelled good.
Tonight I’ll have it with some cheese and homemade cornbread.
All right, then, weight loss geniuses -- you want to try keeping a calorie count on all that?
would I even do this on the soup? Calculate the grand total of
everything I put into it, measure it out in cups before I serve it, and
then measure out my own portion? Do you have any idea what a royal
hassle that would be?
I microwaved one of those sad little 300-calorie "healthy" frozen meals
for lunch, instead of my lovely, lovely salad, I'd have one line item
in a food log with an exact (if we can trust the food manufacturer)
count. I'd also have a belly full of ingredients I cannot pronounce. I'd
also be ravenously hungry in an hour.
I found HAES, I tried food logging from time to time because, well, I
was supposed to, wasn’t I? Breakfast smoothies convinced me it was a
really, really bad idea. Typical might be yogurt, flaxseed, apple, half a
banana, spinach, cucumber, avocado and milk. All to be written down and
looked up and recorded. Took me longer logging it than it took to make
and drink the smoothie and wash the blender. One of those cloyingly
sweet, artificially pink ones from the grocery store? Just read the back
of the label and you're done. And again, hungry in an hour.
was raised by a Mother Who Did Not Measure in the kitchen, and if I
ever wrote a cookbook, half the ingredient amounts would say "what looks
right" with the other half specified "as much as you like." (I like
about 4 cloves garlic, minimum.) With the exception of baking, I rarely
measure anything. So not only would I have to write the novel that was
my dinner afterward, I'd have to slow down on the front end and try to
figure out how much of everything I was using.
not going to give up my varied, healthful, wonderful food just so I can
reassure someone that I colored within the lines and stayed under my
allotted number of calories. I will not give up the pleasure I take in
cooking creatively out of what I have on hand. I'm not going to suck the
joy out of my meals.
Not worth it. So not worth it. Not doing it.