In case the title of this post doesn’t give it away, I am currently reading Mireille Guiliano’s best-selling book, French Women Don’t get Fat: The Secret of Eating for Pleasure.
The reason I finally picked this book up to read after all these years is because I want a reason to hate French women.
I have been curious if there is really anything hypothyroid patients can do about the thyroid weight gain that doesn’t involve a liquid diet and slowly going mad.
I believe there has to be a lifestyle that matches how slow our metabolisms run. There are some concepts in her book that I find fascinating that I think may hold the answer for some good habits for hypothyroid patients.
Even though I am a recovering Catholic, I still do something each year for Lent. Lent is that period of time (about forty days long) before Easter Sunday. Lent begins on Ash Wednesday, which is the day after Fat Tuesday, or Mardi Gras, which falls on Tuesday February 21 this year.
I know. I am crazy.
But there is something about the ritual of the 40 days of Lent that I like to use to experiment with something new to see how it goes. I usually start with fasting (liquids only) on Ash Wednesday as a prep day for whatever I am thinking of trying for the following 40 days.
This year I thought I would follow the French Women Don’t Get Fat book and see how I am on Easter Sunday. If transformation is a possibility, 40 days is a good test and when it’s said and done, we are facing Spring.
Even nature is starting over.
One year I gave up sugar for the 40 days and managed not to kill anyone. I will say that once you survive the first 4 days of sugar-free life, sleep is pure bliss – heaven – and the energy you have is through the roof. Sugar is something for thyroid sufferers to think about along with that ole’ gluten argument. It’s not an easy thing to weed out of your diet either. It’s shocking the amount of foods loaded with sugar and its evil cousin corn syrup.
I wish I could lie and say that I felt like crap the whole time without sugar, but I didn’t.
Sorry thyroid sisters. But if you need to pretend that I said that giving up sugar doesn’t do any good, I’m okay with it. I understand. Just call me a giver.
Part of this French Women Don’t Get Fat process requires that you track what you eat, so starting on Wednesday my weekly Fitbit stats will include what I am eating. You are probably terribly excited by that news. But I am sharing all of this in case you want to do this French women eat paper thing with me too.
But I should warn you that this journey does begin with Leek soup. 48 hours of Leeks.
No. I am not making that up.
If it helps, you can have water too. WOW.
On Ash Wednesday I will be boiling then drinking Leek soup and consuming all the water I want for 48 hours. It’s what Mireille Guiliano calls, “recasting” followed with a food inventory, (or “tracking what we eat” in English) looking for our “trigger” foods.
I am betting that my trigger foods are those that easily give me a quick energy boost since we thyroid girls are the species always searching for a way to create quick energy during the day followed by relaxing, restorative sleep at night. Certain foods make that very easy to accomplish … except that you feel like crap the following day.
Oh! And certain trigger foods are a way to manage stress when it is out of control — like a slice of toast to relax.
So here I go …. let’s enjoy Fat Tuesday tomorrow shall we?
Fitbit stats – 20 miles for 7 days.
Serves one for 48 hours
2 lbs. leeks
Water to cover in a large pot
1. Clean leeks and rinse well to get rid of sand and soil. Cut end of green parts leaving all the white parts plus a suggestion of green. (Reserve the extra greens for soup stock.)
2. Put leeks in large pot and cover with water. Bring to boil and simmer with no lid for 20-30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
The juice is to be drunk (reheated or room temperature to taste) every 2-3 hours, a cup at a time.
For meals or whenever hungry, have some of the leeks themselves, ½ cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Add chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner (or dinner at the end of the 2nd day), when you can have a small piece of meat or fish (4 – 6oz.–don’t lose that scale yet!), with two vegetables, steamed with a bit of butter or oil, and a piece of fruit.
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