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UnGrained, Again (or, Paleo take 2)

636069190726213870-2082395881_paleodiet2For a month last year, I took a stab at eating Paleo/Whole30. It went pretty well, but not without its challenges. The worst thing for me was giving up dairy. I made the switch to almond milk, but it just was not the same. I got cranky. The first 30 days went well. Then I eased up. Then, I fell off the wagon. I went full all-grain-all-dairy-all-sugar-all-the-time. I told myself I’d try it again. But for the life of me I couldn’t get myself to do it. It just made me too sad.

About a month ago, I had to come to terms with the fact that I was just feeling like crap in every way possible. My blood sugars were veering higher and higher. Every part of me, except perhaps my right wrist, was hurting. I was exhausted. I was overweight. I was having debilitating gastrointestinal “attacks” a few times a week. It all sucked. I walked around muttering, “I feel like shit.”

I had a feeling that grains were probably doing this to me. In fact, this has been
a very helpful go-to visual every time I’m just a little bit tempted. witness5

I made a deal with myself on October 1st. I told myself if I tried to de-grain and de-sugar, to de-alcohol and de-soy and de-legume, I would allow myself to keep one thing on my plate. DAIRY.

When I was little, my mother used to call me “Nezumi” (mouse) because I was so addicted to cheese. Which I still am.

But as it turns out, it’s harder to eat tons of cheese when you’re not also consuming them with some sort of grain. Like crackers. Or bread. Or pizza. Or macaroni. But I can still have cream in my coffee, and cheese crumbles in a salad.

This, it turns out, has made all the difference. I feel like I could do this forever. My appetite is shockingly decreased. It’s not really my appetite, it’s my cravings. When I eat a non-grain item, I’m done. But once I eat anything with grains, whether it’s a spoonful of orzo or a stale tortilla chip, I just want MORE MORE MORE. That’s been interesting.

Since October 1, my blood sugars have taken a dive. I was hovering in the 130-160+ range for my fasting sugars, which is NOT GOOD. (they’re good if they’re near or below 100). It just took a few days and I saw my first sub-100 number in probably a year.

I’ve lost 9 pounds. It’s October 15th. That’s pretty good math. I wanted to lose weight, but my primary motivations were my diabetes and my various joint pains. I started out with a very painful shoulder, hip and scapula. The scapular pain is GONE. The hip pain is much decreased. It’s almost gone. (on a scale of one to ten, it’s maybe a two) The shoulder pain is another story, but I think it’s a more serious issue that inflammation. I went and got a cortisone shot for that yesterday, and I hope that it will kick in later this week, and that it will last a good while.

Meanwhile, though, my second foray into grain-free life has been smoother and easier than I expected. It just takes a little #wycwyc. (What You Can, When You Can). I realized I couldn’t do this without allowing myself the dairy. But as it turns out, there are still big benefits.

I’ve decided to ease up and allow one off-day per week. Today, I had a few bites of orzo salad, one or two crackers at a birthday party, and half of my mother’s leftover chicken pot pie. It was interesting. With each of those bites, I instantly felt like they revved up my appetite. I didn’t want to stop until the plate or bowl was ALL GONE. That just doesn’t happen with other food.

How much do you wanna bet my blood sugars AND my weight will be nudged up tomorrow morning?

 

Does Cricket Flour Bug You?

Photo Credit: N@ncyN@nce/Flickr
Photo Credit: N@ncyN@nce/Flickr

Until a week or two ago, I had never heard of cricket flour. Yes. Flour made out of dehydrated, ground up crickets. But then somebody brought some cricket-flour cookies into work and they were passed around the lunch table.

cricket

Hey Mikey! I liked them!

They were actually pretty good. Chocolatey. Like… a cookie. Because the crickets had been pulverized into dust, they didn’t FEEL like crickets. (ie., I could not distinguish any little antennae or cricket-legs as I ate my cookie) There was no discernible cricket or insect like flavor. They just tasted like.. cookies. I had no idea I had stumbled onto a hot new food craze. WHO KNEW?

A company here in the Bay Area produces both these cookies and the flour they’re made of. At first I was thinking, WHYYYYY? but then today I read this article about how my newfound love, almond milk, is sending us deeper into drought-land by the minute, and how we might all end up eating dried insects if this keeps up. Or how maybe we should, anyhow.

According to Bitty’s website,

Cricket flour is a tasty source of sustainable nutrition, packed with protein, healthy fats and micronutrients. We start with sustainably raised crickets, which are slow roasted to bring out their nutty, toasted flavor. Then we mill them into a fine flour that becomes the basis of our delicious, high-protein baked goods and baking mixes.

All our products are free of grains and processed sugar, and are made with coconut oil rather than dairy products. Best of all, they taste terrific. When you’re starting with an ingredient as good as cricket flour, why would you add any of the “bad” stuff?

Crickets are also one of the most sustainable forms of protein on the planet. Last May, the United Nations Food and Agriculture Organization published an incredible report concluding that edible insects may be the key to stabilizing the global food supply.

According to the UN, if edible insects become a part of the mainstream global diet, we can reduce greenhouse gases by 18%, and lower the average cost of food globally by 33%. Check out Bitty founder Megan Miller’s TED Talk to learn more about the benefits of cricket flour.

So what do you think? Would you eat cricket flour products to save the planet?

I’m not quite ready to pop a chili-flavored insect in my mouth, feet and all, but I just… might… be able to start with flour.

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