Busy Saturday, Sad Sunday, & Generally Scary Weekend

Yesterday, we celebrated my brother's 62nd birthday (this still shocks me, that he's a "senior"). The family roasted a pig (Cuban thing), rice and beans, boiled yuca with mojo sauce, had home-made tamales. My sister made a low-fat chicken pie (in memory of our mother, who used to make it on special occasions). I took two diet desserts--sugar-free and lowfat.I took my own low-cal drinks, and made a Sangria without sugar (used Splenda and diet ginger ale along with fresh citrus fruit and added blueberry and acai juices). Lots of heart-healthy stuff in a good Sangria made "lighter" and "smarter."

Today,Sunday the 17th, is the 10th anniversary of my father's death. He died in my house, here, in the bedroom that became his hospice room. (He and mom had came to live with us after he was released from the hospital.)

So, a happy day. A sad day.

And a scary weekend overall, watching news of Tropical Storm Fay, threatening to come our way. Not just ours, but through two places where I have family--Cuba, Florida. We went to Target last night after the party to get some extra water and batteries (we always have plenty on hand, cause, well, it's summer in a hurricane-prone zone.) I had a tremendous hot flash and a sudden lower back pain (cramps-related, no doubt). I thought I was gonna pass out.

This is my first period in four months, one of the joys of perimenopause: the not-knowing when company is coming down below. I slept SIXTEEN HOURS.

While I feel rested, I also feel "off." I wasn't up to cooking, especially since I have loads of pre-storm chores to do (laundry, cleaning, etc);so hubby got us Thai food (I had brown rice, a small salad with ginger dressing, a side of basil/chili sauce mixed veggies, and satay chicken). I made some fresh lemonade without sugar and had two lovely plums.

I probably should have rescheduled tomorrow's Pilates class--storm might be ugly here, who knows?--but it's on for now. I hope my Aunt Flo goes easy on me Monday. :)

~~

Weil, Taubes, Oz: The Diet Discussion and The Princess' Philosophy on Food

I probably agree most with Dr. Weil on this one. Gary Taubes ideas about fat, though, are intriguing. It's interesting that even Dr. Oz admits he eats mostly low-carb in this clip.

My mom and dad had no heart disease, had very different body types, different food preferences, and both lived to their 80's. My mother was not much of a meat-eater. She ate small servings of meat, and larger servings of starchy veggies (plantains, cassava, boniato, malanga, potato.) She loved her dairy: especially milk (whole fat) and ice cream. She loved fruits and fruit juices. And soups (usually some sort of legume.) My father loved his rice and meat and eggs and whole milk. Every day, we had whole milk with breakfast, and often with a snack late in the afternoon or at night. Butter and olive oil were our main fats, although mom used lard when I was a kid to fry stuff. Lard was later exchanged for corn oil. Our only salad dressing was olive oil and vinegar. White cheese was often consumed (Cuban thing).

But mom and dad were cod liver oil afficionados. All of us got it. It was mom's cure-all. Cod liver oil. My dad consumed huge quantities of the stuff.

With all the hoopla about fish oils now, well, makes one wonder if that was mighty helpful in keeping their hearts normal.

I wish I could still take fish oils, but my allergy to seafood makes me leery. I'm really afraid I'll end up in the E.R.

As far as my food philosophy, here it is, and I hope I do not offend any of you. This is just how I see it, and I respect your right to disagree and hold a totally different philosophy:

I believe we are meant to eat the wide spectrum. I believe this for religious reasons, first and foremost--ie, I'm a Christian, and I believe humans are created, not genetic accidents--but also because of my reading on the subject. And because I tend to shy away from food extremism. Whether it's the raw food recruiters or the no-carbs proselytizers or the no fat fanatics or the vegan venerators.

I believe we were created to consume fruits/veggies/herbs/nuts in abundance, yes, as depicted in Genesis.

I have given you every plant with seeds on the face of the earth and every tree that has fruit with seeds. This will
be your food. Genesis 1:29

But whatever and wherever Eden was, it's not here and now. Our foreparents were driven forth, barred from the ease and healthfulness and abundance of Paradise, and our diet was altered by God to suit a changed world and our changed beings:

Thorns also and thistles shall it bring forth to thee; and thou shalt eat the herb of the field Genesis 3:18

Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things. Genesis 9:3

And take your father and your households, and come unto me: and I will give you the good of the land of Egypt, and ye shall eat the fat of the land. Genesis 45:18

And he took butter, and milk, and the calf which he had dressed, and set it before them; and he stood by them under the tree, and they did eat. Genesis 18:8

There's even a warning that, well, may apply to our age:

Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils ... commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. -- 1 Timothy 4:1-3

I'll let the theologians wrangle that out. But it's worth keeping in mind when extremist diets are touted.

Still, back to my general philosophy: What is good and wholesome out there, given to us from the earth and its creatures, by sanction of God, is okay to eat AS LONG AS IT AGREES WITH OUR BODIES. Some of us have special chronic conditions that disallow an all-inclusive diet (say, diabetics or people with celiac disease or allergies).

Wholesome being the key word.

Yet, the way we tend to purchase it in the grocery store or restaurants can be mighty different from how it comes from nature, nutritionally sound. Whole foods, I believe, give us what our bodies need. Over-processed foods with additives can give us things we really don't want. We weren't created to consume mass quantities of salt, sugar, corn syrup, preservatives, etc. (I consume processed products for convenience's sake, but I do try to make sure what I eat includes MOSTLY wholesome, whole grain, organic, minimally processed foods. I do have special, chronic conditions, and I have to adapt, but I try to make sure I eat something raw with every meal and I've mostly--though not altogether--eliminated sugar and white flour and trans fats and minimized the consumption of foods with a gazillion chemicals with freaky names. Although, sorry, I do use sucralose in place of sugar. It's fakey, but we insulin resistant folks have to make concessions.)

Healthy animal flesh is also given to us to eat by the Creator, and by healthy or wholesome I mean creatures allowed to grow and move in a mostly normal animal manner (not penned up and unable to move more than mere inches), and who eat in a natural way (as opposed to being fed a lot of garbage), breathe fresh air, drink clean water, breed, nurture young, etc. I believe this is also wholesome to the human body. Animals stressed by overcrowding, abusive conditions, poor feed, excessive hormones and chemicals and such, I do not believe are wholesome to the human body.

(BTW, I'm not a vegetarian, but often eat vegetarian days. I just don't believe it's a moral issue, certainly not for me. If God says I can eat meat, hey, sorry, but you won't convince me otherwise. But if I choose not to eat meat--for whatever reason, health or political or conscience--then God's cool with that, too. We don't have to eat just one way any more than we have to pray just one way or sing the same song in worship or wear the same outfits everyone else does in church. I prefer beans and cheese to, say, steak and ribs. And I wish I could eat seafood, but, hey, allergic. )

In any case, the discussions provoked by Taubes in the past few years have been beneficial, I believe, to the whole diet world. And I have started to read his book,which is dense reading, I can tell you.

I hope the discussion continues, with input from scientists and dietitians and other persons, because folks like me and you really want good information, not bad science or bad anecdotal evidence or crazy theories. We just eant to eat well.

And sometimes, it's about experimenting. Seeing what works for each of us, since we're not all the same.

Tastes Like Family--"Preserved" Memories

The Grumpy Chair dieter's Thursday post made my mouth water and my "preserved" food memories float around a bit more insistently. Fig preserves..mmmmm.

But figs don't have a strong nostalgia factor for me.

What flavor of fruity spready thing tastes like "family" to you?

For me: guava

I have this vivid series of images: I and my pop spreading guava paste. He bought a brand that came with a thin (maybe 1/4 inch) strip of guava jelly down the middle of the rectangular bar of paste. I'd usually pull out the jelly strip and eat it like candy. Then I'd spread the paste on Cuban or Italian bread or Cuban-style water crackers. With cream cheese added--we're talking absolutely divine splurgey combo.

That is a flavor that's "family" to me. It's got our culture and the remembrances of innocent, shameless eating by the young me, a Princess free of worries about sugar, fat, calories, etc.

Also, my fave Cuban pastry treat is a guava pastry (and they use guava paste in the middle of the flaky, phyllo-ish crust). We call it a "pastelito de guayaba." Lord, but I love those things, fresh, warm, in the morning with some cafe con leche (our version of cafe au lait). The last time I had one was August, at my brother's birthday. Mmmmmmmmmmmmmmmmmmmm!

When my hubby and I were dating and newlyweds, there was this place we'd go to several times a week for Cuban food. And I'd have the guava shells in syrup with cream cheese for dessert (a very typical Cuban dessert). See it in THIS RESTAURANT'S menu. And the pic at right shows how it's served.

Oh, I better stop. I'm getting horrible cravings!

:::serenity now, serenity now:::

Second would be the home-made marmalade mom used to make--grapefruit, orange, papaya. Mainly the citrus, though. It wasn't my favorite thing, but it sticks in my mind as being "mom" when spread on those Cuban crackers.

When I hit my next mini-goal, I just might splurge on a breakfast of guava paste and cream cheese on a huge Cuban cracker.