Several years ago, I lost over 50 pounds on the Atkins Diet. That diet, as I’m sure you know, is a tiered process in which you cut-out, then gradually increase to a still relatively low level, the amount of carbohydrate you consume. I should point out that calling it a “diet” is somewhat inaccurate; while Dr. Atkins’ plan became popular as an effective weight loss tool, it was intended to be a general nutritional paradigm: eat very little sugar, starch, flour and other simple carbohydrates that raise blood sugar levels, opting instead for meats and low-carb veggies and fruits.
But after several months of carb starving and 53 pounds metabolized into memory, I was quite eager to return to “normal.” So I gave up the other benefits of low-carb living and went back to eating more or less what I wanted, remembering – but only loosely abiding by – the “carbohydrates are your enemy” lesson Atkins taught.
Armed with this knowledge, but still eating more simple carbohydrates than I should, I regained a bit of fat over the years, but never got anywhere near my pre-Atkins weight. Now and then I thought back to how great I felt eating low-carb: good mood, better sleep, more energy, less waking-hours tiredness, clearer skin, just to name the biggies. I declared more than once that I’d return to a majority sugar-free and low-carb way of eating, but for good this time, to lose a little more weight and look and feel better…
Just not today. Monday, maybe. Or, after the holidays.
You know, eventually.
But that perennial procrastination ended two Thursdays ago when I had the opportunity to read a new book by Dr. William Davis entitled Wheat Belly. In one early morning sitting, I devoured the book and quickly decided to return to a low-carb diet the next day (I needed to hit the grocery store anyway). It was just the push I needed.
This time, though, I would add one extra no-no to the list, at least for a time: wheat.