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Saturday

I'm just starting up on Atkins again. Actually, I'll do the Atkins induction for a while to kick-start things and take control of my appetite back, then probably transition to a more paleo-EF mode, maybe even with intermittent fasting.

But one thing I noticed from previous rounds of Atkins, that I think is very significant. When I'm eating a lot of carbs, I can't stand the taste of broccoli. But once I get that crap cleared out, I love the taste of broccoli. Not because I feel so deprived that I'll desperately grab at anything that has the slightest trace of sugar in it, but because the taste of the trace amounts of sugars in it becomes unmistakable.

Most diets, especially the ones recommended by the insulin-deniers, (who are the intellectual kin to global warming catastrophists and young-earthers), pit your body against your mind. High carb diets, even moderate carb diets, put your body in revolt against your nature. Your attempts to reign it in with low fat and cereal grains is oriented at fighting this revolt head-on. The collateral damage of that battle is enormous, and ultimately fatal.

A low-carb diet, with moderate or even high fat pacifies that revolt, allows you to work with your metabolism to create balance. The collateral rewards of a body whose appetites are fully satisfied - rather than rapaciously endless - is that you get to eat broccoli like candy without having to pretend it's something else, without having to talk your body into accepting it in lieu of what it really wants. It turns out that it is what your body really wants, and what it has wanted all along.

Breakfast this morning was 4 eggs, sunny side up and really runny like I like 'em, and a thick slice of Canadian bacon. But no butter. I fried them in lard.

Comments

Great news, Kyle. Hey a great way to fix broccoli is to first blanch it, then put it in a saucepan with lots of melted butter, a fair amount of parmesan cheese grated fine, and about a half of a fresh lemon squeezed. Particularly great in the summer.

Posted by Richard Nikoley at Sunday, March 30, 2008 12:18 PM

Thanks for the recipe, Rich. Sounds like breakfast tomorrow.

Posted by Happy Curmudgeon at Saturday, April 26, 2008 07:31 PM

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