So the shots are done, the super-low-calorie transition days are behind me, and I’m now officially into the next (final?) phase of the HCG experience.
A few vignettes, mostly food-related:
I had understood that sugars, grains, breads, and starchy veggies (corn, carrot, potatoes) were all still forbidden during this phase. What I didn’t wake up to until yesterday was that things like beans, lentils, and chickpeas are also verboten. So my fantasies of enjoying celery sticks with hummus or making a batch of my three-bean chili are on hold for another few weeks.
I’m trying to get a bit more understanding of the body sensations around hunger and satiation. At this stage of the protocol, there’s no limits on the amount of food you can have — just a strong recommendation to be conscious of eating only till you’re full, rather than going into any addictive eating patterns.
Being aware of actual hunger and stopping points is something I haven’t always (often?) been paying attention to in the last couple years, so it’s kind of a new sensation.
Now that I don’t have to monitor my portions so obsessively, Mr. Mezzo and I can go back to doing some cooking together. Which is a nice return to form.
We’re probably going to use my HCG cookbook for a good stretch of these weeks. The flavors are good, we can figure out how to adjust the portions to make things with a full package of chicken or beef, and that way we’ll know that I’m avoiding sugars and starches like I’m supposed to.
I’ll be doing a gall bladder/liver cleanse late next week into the weekend. The first step of that? Cutting all oils and fats out of your diet for a few days. Just a few days after I was allowed to bring them back into my diet after a six-week break.
Yeah, there’s some flavor of irony to that.
The first use of Chapstick was every bit as blissful as I had hoped it would be.
I am astonished to see the sheer quantity of foods that have added sugar in them. It took me a LONG time reading labels at Whole Foods to find mustard, spaghetti sauce, salad dressing and almond butter that don’t have added sugars and are thus permissible to me right now.
I still haven’t found any ketchup or flavored yogurt that would work.
Even though I haven’t been strongly focused on this detox movement as a way to “create healthier eating habits” for myself, I had been quietly toying in the back of my mind with the notion of making this experience the starting point for a longer-term reduction in the quantity of added sugar in my life.
On the one hand, my recent label-reading has me thinking that could be a really important step, considering all the hidden ways sugar’s been pushed into the cultural system. On the other hand, there’s a whiny child part of me that’s feeling annoyed with how hard it’s going to be if I do keep moving towards sugar reduction, because of all the ways it’s hidden in the food supply.
I have not succumbed to old addictions by coating myself with cheese sauce. Yet.
But I am so making some form of cheese omelette for myself this weekend.
I also have fantasies of getting a Dunkin’ Donuts iced coffee — no flavor, no sweetener, just ice coffee and cream. If I add my own Stevia drops, I think that might just be within my new set of restrictions.
Image credit: http://naturalnoshing.wordpress.com/2012/01/01/black-eyed-pea-hummus/
3 thoughts on “Transitional Thoughts”
Sherri….Make your OWN spaghetti sauce!!! it only takes…um…6 hours. actually you can make it in a crock pot now. 🙂 Why no chapstick?
I’ve never had the desire to make spaghetti sauce from scratch. Was on the fringes of that project once for a college club dinner and it seemed like way more trouble than the end product was worth.
As for chapstick, all lip balms I’ve seen have oils in them and the HCG protocol is a strict no-oils regime.
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