insulin resistance

02/16/15 Life , Recipe of the Week , Recipes # , , , , , , , ,

The Paleo Vegetarian

Whole30Ha! I got you there, didn’t I? That’s because there’s no such thing.

Except there will be for the next thirty days, because today is the first day of Whole30 for me. As many of you know, I’ve been a vegetarian for the last three years (I guess I would technically be a Pescatarian, since I did sometimes eat fish). It wasn’t as difficult a transition as you might expect. I was ready to eat healthier and also wanted to do my part to contribute to a sustainable way of life for the planet (modern cattle and poultry farming techniques wreak havoc on the planet in more ways than one and require WAY more land and water than an equivalent amount of plant food).

To be honest, I was surprised when my teenagers all decided to go vegetarian, too. But they did, and we all went veggie cold turkey. Immediately we all felt better, more energetic, CLEANER.

Until I didn’t.

About a year ago I started feeling sluggish and tired. After an initial weight loss, I actually started to gain weight, something I didn’t understand because I was eating SO CLEAN. Not just vegetarian, but very little sugar or processed food and tons of whole food, veggies, etc. I didn’t notice it right away. It was more that one day I realized I just didn’t FEEL WELL, and when I looked back, I realized I hadn’t felt my best for quite some time.

So I started reading about body chemistry and metabolism and all kinds of other science-y type things, and I came to the conclusion that I am probably insulin resistant. It doesn’t really surprise me. Some of my family members on one side have diabetes, and I’ve always felt a little shaky when I eat too many carbs or too much sugar. My hope that it would be enough to eat clean and include lots if plant protein just didn’t prove true.

In my reading, I came across the Whole30 program, which is a kind of hard-core, 30-day Paleo regimen designed to help you determine which foods don’t work with your body by first eliminating them, then slowly reintroducing them one at a time. The plan relies heavily on animal flesh and veggies (plus smaller amounts of healthy fats and fruit). After reading the book, the science made perfect sense to me, and I definitely recognized some of the symptoms of insulin resistance in the way I’d been feeling. One of the things I like most about the program is it’s reliance on how YOU feel eating certain foods. The first thirty days is the same for everyone (no sugar, alcohol, carbs, dairy, or legumes of any kind), but after that, it’s up to you to decide which of the restricted foods make you feel healthy and which don’t. This makes perfect sense to me. I know lots of vegans and vegetarians who are super fit and healthy and who FEEL GREAT. I also know lots of people on Paleo-type plans who are equally fit and healthy and who also FEEL GREAT. I think the human body is more mysterious than we are willing to admit. A one-size-fits-all nutritional plan just doesn’t make sense to me. Instead, I think it’s wiser to focus on eating whole foods (processed food and sugar isn’t good for anyone) and then pay attention to our body’s cues to determine what’s best for us.

Today is Day One of the program for me, and while eating meat feels strange, I’m excited to see if this way of eating makes me feel better. I’m a big believer in listening to my own instincts – physical and otherwise. I trust myself to know when something isn’t working for me or my body, so I’m putting faith in myself to recognize when I need to make a change. I’m keeping an open mind and will re-evaluate based on the way I feel at the end of thirty days. The Whole30 plan recommends eating humanely raised, pasture fed meat, and I’ll be doing my best to purchase meat from those kinds of sources.

I don’t AT ALL regret going vegetarian three years ago. In many ways, it’s prepared me for this kind of eating plan. I already eat very little sugar, have flirted with veganism and so don’t rely on dairy, and have already all but eliminated processed food  (trust me, when you stop eating it for awhile it doesn’t even taste good anymore). The biggest change will be giving up brown rice and legumes, because they have been a major part of my diet for the past three years. I’m hoping the novelty of meat will take the sting out, at least for the first week or so.

😉

Anyway, I wouldn’t even be mentioning this here except I know many of you follow my vegetarian recipes (oddly, my Vegetarian Stroganoff recipe is one of my highest-ranking posts) and I didn’t want to confuse you. If you found me while looking for vegetarian recipes, I hope you’ll stick around! I share your commitment to a healthy lifestyle, whatever that may be for each of us, and I look forward to keeping you all posted about my progress.

<3

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Michelle Zink is the award-winning author of over seven novels. She lives in New York with too many teenagers and too many cats.
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