Monday, March 19, 2012

A week without logging

I have been aware that food logging is a valuable tool for managing not only my weight but any issues I face with food for a long, long time. It was mentioned to me as a calorie tracking tool when I was (well, this is shameful) 10 years old. Like most people, the idea of counting all calories consumed, every day, forever, failed before it ever began. As in Benny and Joon, "The answer is in the question." Can I successfully count calories forever? No. For lots of reasons. It's tedious and daunting, and so without my emotional buy in, it will not help me feel helped. It's also really, really easy to miscalculate, because most people don't have a lot of training on judging what a serving is, and carrying around a food scale is impractical. And, I was TEN.

The other problem with food logging, is that without some training, some counseling, and a lot of introspection and self-knowledge, it can easily devolve into just counting calories or servings of food types. Here's the problem - not all calories are created equal and neither are all people, with respect to those calories. Diabetics need to concern themselves very closely with carbs. If making a trade off, protein and fat will always be better for someone with any insulin issues - this was illustrated when someone close to me recently made a birthday cake for a diabetic and told me that she had substituted apple sauce for oil in the recipe. I quietly informed her that I'm sure it tasted good but that she had added carbs to the cake. Meanwhile, someone like my brother who is almost entirely gluten free can eat carbs, but needs to carefully consider what kind (rice, amaranth, oats, and almond flour much better than wheat flour or wheat products). If you lined up my diabetic friend, my brother, and I, and put us all on an 1800 calorie plan, where we got those calories would make a huge difference to our successful eating, but I doubt any of our food logs would match. People have particular needs because of their pathologies, because of food allergies, because of preferences (I don't care how gluten-free and protein-full cottage cheese is. I just can't do it, folks.) and because we're all special and unique like snowflakes. (smile)

Calories are special too. For me, 280 calories could be over my discretionary calorie allowance, could be what my trainer is recommending as a small bump in fat servings for a week (a really good week of almonds, bacon, and some olive oil, I might add), or could count as a way to estimate two carb servings. In my case, I need to also be very, very careful where those 280 calories come from, not just because of my food allergies (which are weird, and more extensive than I'd like. I am lucky in that strawberries and peanut butter aren't off limits, and I have it all figured out as to how to eat dairy in a way that works for me. But, I do sometimes wish I could be a grown up and drink wine or eat dried fruit. ) or my suspected insulin resistance, but because food is my kryptonite.

Like most people, I suspect it would always be better to get 280 calories of broccoli than 280 calories of M&Ms, and yes, I'm gluten sensitive, so brown rice or spaghetti squash is always going to be better than bread. But I also have to think about if the thing I'm thinking about eating is going to set off a desire to eat something ELSE. I do eat bread, about twice a week. This is less than most people eat bread in a day. and I have to carefully place it in my path because if I eat it early in the day, I will metabolize it faster, but it might also fire cravings for other bad carbs. I do eat pizza, sometimes, but I have to decide ahead of time what the "rules" are for eating off plan, and if possible, store up some discretionary eating and extra cardio to "pay for it."

The real price I pay is when something sneaks up on me and clobbers me with its enticing smell, or beguiling voice telling me that popcorn for dinner sounds like a really good idea. I have to work very carefully to avoid these moments, much the way I see alcoholics trying to remove temptation from their lives, particularly early on in their sobriety. Those addicts can choose to seek out new friends and activities, so that they will find themselves confronted with their drug less and less. They can't live in a bubble forever and will eventually be offered a glass of wine or to go to a party, of course. But they can side step it for awhile - for long enough to log some time in a new normal. I've written about this before - I can't. I can't go to a wedding without being confronted with food, or most recently, a birthday party with a lovely funfetti cake. I can't go on a date or to a friend's awesome awards ceremony without food at least being a consideration. What I can do is decide that I'll have twice as much salad on my plate as pizza, on that date, and only eat two slices, to say no-thank-you to the cake, and then get busy doing something else, and to ask someone who is getting up to bring me ONE breadstick at the awards ceremony and then drink two bottles of water and remind myself I don't need to eat dinner twice. (Having someone else get the breadstick was key, by the way, because it meant I never had to be faced with any other food choices, or a plate to fill. I've said it before - I am lucky to have awesome friends). But here's what I can't do, even if I do all of that. I can't NOT bring food into my house, and I can't not eat.

I wish I could reach down and find some supernatural ability to not eat for, like, 28 days. Like the movie I imagine I would magically, and with heartwarmingly hard-won victories and new choices, find my feet on the path of recovery if I could manage this for a month of rehab. I also imagine that if eating weren't such a necessity I'd feel released. It would be a relief because it's actually exhausting to think this hard about food every day, every meal, every snack, every choice, from the moment I wake up (with my low blood sugar screaming in my head, "Wake up! Eat. ASAP!") until I go to sleep. The only thing more exhausting is the numbing, woolly-headed feeling and accompanying guilt brought on by NOT thinking about it and discovering I ate the whole box of Cheezits. So, I choose the lesser of two exhaustions but sometimes wish I had a less thorny, less insidious, less ever-present kryptonite.

So, for those keeping score, I am eating around the following limitations and restrictions:
  • Gluten sensitive. In case you didn't know, gluten is hidden in absolutely everything. (Not just things with wheat in it! Tea! Mixed spices! Fruit bars! Protein shakes!)  For me I try to have this work out to one serving or less of gluten a day, or 7-8 a week. I sometimes am way under or sometimes a bit over. (Right now, it's a bit higher because while some things are easy substitutions - e.g. eat rice instead of bread - others are more difficult and things like gluten free chips, waffles, and granola bars are expensive and I'm on a tight budget these days.) But if I'm doing well with it, it makes a big difference in my energy level, skin, and allergies.
  • Allergic to MSG - no Chinese take-out for me. Boooo.
  • Allergic to preservatives - this means I can almost never eat dried fruit or off a buffet. It also affects me in certain cheeses, dried fruit, and wine. So, when I eat at your house and you make something cooked in a bottle of Merlot and garnished with Craisins I'll have to politely decline.
  • I do much better with dairy if it is partially broken down and lower fat, such as yogurt. (Y'all can pry the greek yogurt from my cold, dead hands. I'm unlikely to EVER give it up even if it turns out it's not as miraculous as I think it is.)
  • I can only eat 4-5 servings of carbs a day, and honestly, it is better if half of them were during or before lunch.
  • I avoid most soy, because, let's face it, I don't need any more hormone issues. (But I love miso soup so I haven't completely removed soy. Also, in case you don't know, soy is secretly in everything too.)
  • And I hate Dill and Mayonnaise with the passion of a thousand burning nuns.
Oh yeah, and eating itself is a problem, because it might set fire to the fuse and cause me to rapidly want to consume moremoremore.

This is where planning comes in. I can read all the books I want on strategies to beat cravings (and I do) and I can go to therapy and meditate (and I DO) but the very best thing I can do is to take charge of my food AGGRESSIVELY. This means a campaign of austerity including planning meals, planning what I will cook, and then shopping for that and only that. When shopping it means being thoughtful and ascetic and feigning ignorance of the existence of trigger foods. Then, as quickly as possible, I need to cook said food, because if it sits uncooked, popcorn for dinner starts to sound like a most excellent idea. Once the food is cooked and in my fridge, it should be idiot-proof, but of course there is the matter of avoiding temptation outside my house, and exercising a lot of control inside my house when it comes to portion size, added calories, and making sure I'm getting my 1-2 servings of fruit, 4-5 servings of vegetables, 4 servings of carbs, 2-3 of dairy, 7-9 of protein, and 2-5 of fats. It's a big job, and cruel task-master, keeping track of all of this. (Note: I measure portion sizes, and meet those servings, but only measure calories on certain items. I'm not against measuring calories anymore, but this works better for me to function and not feel overwhelmed.)

So, of course, this is where tracking my food comes in. I've been using various methods to log food for 4 years. FOUR!!!! I've done it online, carried a couple of different journals around, used logging tools created by my dietician, and all kinds of permutations of these activities. One of the best things I ever heard about the value of food logging came from Weight Watchers. I have to say, Weight Watchers should probably have a disclaimer that says, "does not work for those with insulin resistance" because they do treat all carbs as if they are created equal (4 points of M&Ms are just as good as 4 points of yogurt!), alas. Still and all, I would re-pay every cent I spent there to have learned this way of thinking about logging: Logging your food means acknowledging accountability as your best weapon. If you see patterns emerging, you can tackle them. If you find meals that are working for you, or food choices that help you with portion control, you have a record. But most of all, if you mess up, you write it down in full, and then you walk away with clean hands and a fresh start because you held yourself accountable. You don't have to keep beating yourself up about it. If it means releasing judgment, if it means not always hating myself for something I did three weeks ago then I. Will. Do. It.

So, I log food. Every day. At its best, its invaluable for not only accountability but for planning. Because as I'm writing down that I had some lovely (gluten free) oatmeal with breakfast, I'm thinking about what carbs would make sense in the rest of my day - a cup of rice at lunch gives me 2 carbs, and leaves one more for dinner, maybe a pita with some hummus to get a serving of fat in? Planning and anything I can do to support it is a great predictor of success for me, even if it also increases my control-freakishness. And even when logging is not at it's best, at the very, very least it lets me check in with my trainer and he can either nod approvingly, or he can say, "Umm, two beers? Two?!"

Why then, would I not log last week? Well, for one, I was out of paper. And didn't have it in my bank account to go get some. But, then, I started wondering . . . what would happen without my clipboard to keep me in line? This article suggests that logging is a way of evaluating ourselves, and thus, supplying our own behavioral modification. I became really interested to see what new patterns would be at work, and what old pitfalls would await me.

Here's what happened.
  • I still did 5 hours of cardio and nearly 3 of lifting
  • I had two drinks
  • I ate pizza, but only two slices
  • One day I was really hungry and had 3.5 servings of dairy instead of 2-3
  • I drank two diet sodas instead of one during the week
  • I ate half a small bag of M&Ms but then got such a sugar-rush headache I threw them out
  • I ate all the vegetables in my fridge. Like ALL of them.
  • The two loaves of bread in my freezer remain there
  • I did limit myself to that one breadstick at the awards banquet
  • I yelled down a serious voice in my head advocating for for yo with reeses pieces on it and had half a mango instead.
  • I was still anxious at each occasion where I ate food not prepared in my house
  • My only big unplanned eating was a bowl of popcorn with some butter. 3 of the 4.5 cups of the popcorn count as one serving of carbs on a day when I was low on carb servings, but the rest, the butter, and eating them at 8pm were less than ideal

Now, the nature of logging as you go through the day means you have a tighter rein on what you actually ate. So, it's possible that in there, I ate an entire box of Cheezits and forgot, but I'm pretty sure that didn't happen. I ate off-plan, but not radically off plan in any given deviance, and most importantly, when I ate a big bowl of popcorn, or a breadstick, it didn't set off a chain reaction of eating everything in sight. Again, I could be mis-remembering, but since I also lost 2 pounds last week, I don't think I am.

I'm cured! Ha! Not really. Addicts are always addicts, and I will go right back to logging this week, but it's good to know that I'm headed in the right direction and building new habits in a way that is starting to take hold in my brain. New neural pathways are catching fire. They may not be able to burn faster or hotter than the old patterns YET but they are present. It took 10 weeks of grocery shopping carefully (eating healthy on a budget is the subject of another post coming soon), doing something like 95% of my own cooking, and lots, and lots of quiet time to myself to get here. (I would guess but don't know for sure that doing the cooking myself is almost as important as planning the meals and measuring the portion sizes - being intimately connected with my food makes it much easier to know what I'm eating and be very accountable but also to be very mindful when I'm eating our of my fridge.) But, there is a new consciousness taking root from all of this time I've had to do this thoughtfully, all this getting right with myself, all this meditation, reading, logging, and creating a new level of accountability for myself. It now seems like with enough attention, with enough mindfulness, and with enough professional supervision and input, I could handle birthday parties and banquets very differently some day. So, you know, check back with me in 4 years. (smile again)