(05-21-2014 07:25 AM)Marnid2014 Wrote: With having no thyroid, it's so hard to lose weight, the doctor told me to limit my calories to 1000 to 1200 maximum.
The problem is we DO equate, wrongly, that there is a simple calorie in/calorie out relation. While to some extent this is true, the picture is far more complex due to the interaction of certain types of foods with our body, end even with each other. However, keeping the calories limited when you have the list of conditions your have is quite correct - what is incorrect is to expect the weight to just roll off. Over time, you will get leaner, but as I said, it is far more complex a situation, and even the lack of a thyroid and being on Coumadin will add to the complexity of how the body deals with what fuel it gets.
As you can see, the weight is starting to decrease, and it will further, over time, but it is likely to go in fits and starts. That is perfectly normal - you will also see occasional weight gains as well. These are "plateaus" and adjustment periods as the body sorts out its metabolic settings in response to your dietary intake. Once you are off the Coumadin you will see again a different reaction of your food to your body (or vise-versa). We are discovering that timing is very important, when you eat what, perhaps as important as how much you eat a given thing.
About my caveats to the Mediterranean diet: Where the authors of the original studies that advocated the "Mediterranean" diet went wrong is that they really only saw half the picture - the study was done in the 1960s, when the people studied were physically active, spent lots of time outdoors and ate shared communal meals of fresh, seasonal, homecooked, locally produced foods. The authors ignored these elements and seemed to centre on the olive oil and fresh vegetables and meats, and ignored the high levels of fats in the diet altogether, thinking they had derived a "magic" mix for an ideal diet. There isn't one. No visitor to southern Europe could fail to notice the reliance on fatty lamb, full-fat yoghurt and cheese (feta, mozzarella, manchego, pecorino), kebabs and slow-cooked red meat dishes, such as the Greek beef stifado. Even vegetables come stuffed with red meat. Yes, monounsaturated olive oil is the default oil of the Mediterranean region (as it is in my diet, and thanks, sis,for owning an olive farm in Tuscany and sending me tons of olive oil whenever I need it), but a serious amount of saturated fat is eaten too. The secret to the longevity attributed to Southern Europeans was nowhere near so much what they ate (in the sense of any individual ingredient or combination of them) but HOW they ate and lived as a whole.
Increasingly we are being made aware that they were healthy DESPITE their diet, since we now know that a diet rich in breads and pastas is far from healthy in and of itself. When combined with an active lifestyle, yes, it does little or no harm (or perhaps it does, since we are seeing increases in the West of diet related chronic conditions, from gluten intolerance to Morbus Chron, even in Southern Europe). And of course it ignores the simple fact that a people native to a certain region, over a given long period of time develop tolerances to their diet far better than any immigrant to that region or adaptors to their diets ideas in other regions. In a very simple way, what your mummy ate while you were in the womb is more or less what you can eat (although if she ate a diet of Coke, cigarettes and Ho-Hos, I am not sure if that is also true - no study has yet been done on that one, and I shudder to even contemplate it). But it does explain why the Swiss, for instance, have a high tolerance for lactose and milk products when most adults develop mild intolerances to milk products. The Swiss have an enzyme that, say, Canadians lack. The Swiss also have the lowest mortality rate of all Europeans, which may be partly diet related, despite an essentially high fat and high carb diet, but I think, given we have such a massive immigrant population (approaching 30% at the moment, and growing), it says more about the quality of health care we provide, and the general quality of life we enjoy. It certainly helps that people aren't shooting at us all the time.
At any rate, there is clearly no one "diet" that applies well to people across the board - what about the Japanese, for instance? They are some of the slimmest, longest lived peoples on the planet, with a diet that loads up on all that fermented food, micronutrient-packed seaweed, low sugar and, last but not least, the appreciation of beef marbled with a high percentage of intramuscular fat. They have the highest percentage of centenarians on the planet, and the highest percentage of high functioning centenarians (meaning not made feeble by old age). Should we all eat that way? In all honesty, I doubt it, for the reasons mentioned above, but it might be interesting to find out; again, though, lifestyle certainly plays a large part, as does genetic predisposition. Still I know one doctor who went macrobiotic and swears he cured his cancer that way. I have a friend who eats only macrobiotically for 30 years, and despite being now 58, she has yet to enter menopause (which I must admit actually has me a bit worried). Who knows? We are still doing the science on all this, but it is, by the very nature of the method, slow and painstaking, and each day brings new knowledge based on years and years of research and following patients and populations. We know junk food is not good. We are now getting pretty sure that sugars and starches are not good, and that there are good sources of sugar and bad sources. But do we, can we, have a one size fits all approach? Not yet, and given the genetic diversity of the planetary population, I doubt we ever will.
I feel I am aiming this a bit at not just you, Marnid, but also at SleepWrangler and some others. I shall try and answer some of Sleewrangler's points separately, but I sort of got on a roll here.
At any rate, you have a rather tough row to hoe, and I congratulate you for the sticktoitiveness you have shown, and good luck. I am deeply relieved that your physician is monitoring your diet and aware of your approach.