Or What I Did on My Late Winter/Early Spring Vacation
What Is Dry?
Back on February 1, I began a month I dubbed “Dry February”, analogous to the relatively recent British thing called Dry January that I’d heard about. Because the impetus for THAT was to give up alcohol for a month and I only drank on weekends, merely refraining from alcohol didn’t seem all that impressive a goal for me. So I upped the ante by eliminating all sugar (including honey, maple syrup, and a few days into Dry February, artificial sweeteners). I took white flour (and finely milled whole wheat flour) out of my diet. I removed white potatoes and white rice and refined grains. In other words, I abstained from “bad” carbs, with two caveats: I would eat what I was served if invited to someone else’s home for a meal and I would permit myself energy drinks and gels for my weekly endurance exercise workout. And there was one more part of Dry February, this one not diet-related—I decided to stay away from Facebook.
So, How Did It Go?: The Results
Swimmingly. Granted, this was, largely, a return to the kind of eating habits I’d had a year earlier, before I started making excuses (oh, I deserve this, I’m too tired to cook so let’s go out, pub food weekly isn’t bad). By the end of the month, I’d felt as though I was back–physically—where I belonged. My skin cleared up, I lost a few pounds, and I had no food cravings, save for roasted, unsalted hazelnuts. I was actually sleeping less, but needing less—the desire to take a nap in the middle of the day was gone. My energy levels increased. My occasional knee pain disappeared. Facebook no longer had a pull on me. Admittedly, I did little cooking, although roasting vegetables was a twice-weekly event in Casa Petra’s fabulously remodeled kitchen. And I ate a lot of salads, so I made a lot of salad dressing.
Given these successes, I opted to continue into March. The idea was to regain some semblance of control over my eating habits, become more food-aware (although processed foods were always a relatively small portion of my diet), and recover my taste buds (like appreciating the natural sweetness in, say, a sweet potato or a Starbucks flat white). And I really cut back on my Starbucks habit, now that mochas (even skinny ones) were off the list.
With my positive dietary progress in February, I opted to continue this through March, at least for the most part. There WERE a few transgressions during this in-like-a-lion-out-like-a-lamb month:
- I ate one square of dark chocolate (at least 85% cacao content), four days per week. Technically not a transgression, as I planned this. Very dark chocolate (and cake batter) were about the only sugar-related cravings I had in February. And I don’t bake much anymore, so the cake batter is a persistent craving, but not of the “I gotta have it” kind.
- I ate white potatoes three times: once at a monthly vegetarian potluck I attend (I’m an omnivore, btw), once the day after (because I took home some leftovers, including a salad that had some potatoes as an ingredient), and hash browns when I met my Indy Crew for lunch (but less than half—and I picked out all the bits with crispy brown crunchiness).
- I ate one marshmallow. One of my culinary goals has been to make homemade marshmallows, so I had fun on the first day of spring break (after my grading was caught up), whipping out the stand mixer and crafting some marshmallows. I ate exactly one, giving the rest away. Marshmallows don’t exactly send me into a swoon, so they aren’t tempting. But I did eat one to test them. The verdict: homemade marshmallows are infinitely better than store-bought. And not all that difficult to make, assuming you have a candy thermometer and a KitchenAid.
- I ate a little bit of white flour twice: Once, at a Mexican restaurant and once at that vegetarian potluck (where my contribution was homemade bread and delicious local cheese). I really wanted to try that bread. It was worth it.
So What Did You Learn, Miss Petra?
A lot. Expect to see a post or two in the future about how Big Sugar and how it conspired with “researchers” to get a country (and increasingly a globe) addicted to sugar. Yes, addicted. I’m not falling for the old canard of “people who are fat lack willpower” (no, they don’t—they’ve been sold a bill of low-fat goods and to boot, the sugar industry, with its co-conspirators in academic nutrition departments, worked hard to suppress widespread dissemination of research results that linked sugar to adverse outcomes, such as diabetes mellitus [the 7th leading cause of death in the United States]). Trust me, I’ll have another post or two on this in the future.
Personally, I’ve identified concentrated amounts of sugar as eating triggers for me. For example, pancakes—I LOVE to go out for breakfast and order pancakes with syrup (since this is something I never make for myself at home). But I noticed that if I eat that, I’ll eat. All. Day. Long. As much as I love them, I’ll have to reserve them for once a year, preferably as dinner.
I’ve learned that, while I enjoy cocktails, I will save the sweet ones for the rare holiday. A glass of wine with dinner—fine. Beer? No (there’s a reason for “beer bellies”). I might have to learn to drink bourbon and/or scotch neat or on the rocks. It’s healthier that way!
I’ve learned that it really IS about the sugar. I’ve lost a lot of weight twice in my life—about 100 pounds after high school and about 40 pounds in grad school. The former method was low-carb (trust me, I got very sick of canned green beans and tuna fish!) The latter method was low-fat. Therefore, I thought the whole low-carb vs. low-fat didn’t make sense (and I thus bought the “calories in minus calories out” argument, the one that Coca-Cola and Pepsico would have you believe). But I’d been thinking recently that there was one commonality to BOTH diets when I was on them—I didn’t eat much sugar! Low-carb diets forbid the stuff and when I was eating low-fat, I refrained from a lot of sugar because all of the good sugary treats, like cakes and ice creams, also contained lots of fat.
One More March Success
I also learned that it is possible to watch The Great British Baking Show without succumbing to something sugary and sweet. In fact, it’s possible to watch said show without even WANTING something sweet. I appreciate the skill and the artistry of the contestants, but I didn’t feel the desire to bake cookies or cakes or pies with the intent of eating them. I did want to bake for the challenge and sense of accomplishment, but not to eat anything myself.
Will I Ever Eat Cake Again?
Of course. And I’ll savor every last morsel. I’m going to eat my sugar calories only when they count, when I’m invited to someone’s home and they’ve made something special for dessert. When I go out to a wonderful new restaurant noted for their sweets. When I invite guests to my home for a dinner party (friends, don’t worry—I’m not going to throw an apple on the table and yell “Dig in!”)
That said, I’m into Dry-ish April now.