Dieting taught me to appreciate machinery-measured and packaged food with detailed nutritional labels. Why?
It made the math easier.
I didn’t have to weigh things. I didn’t have to dig out a ruler or measuring spoons. Calories, carbs, protein — it’s all there, neatly printed, and totally uniform. Sure, I had a few recipes memorized:
- An omelet with 1 slice of cheese and 1 slice of ham chopped up.
- Two Ritz crackers with 1 tablespoon of peanut butter.
- A sandwich with 3 slices of ham, 3 of turkey, 2 slices of cheese, 1 tablespoon mustard and 2 slices of whole-wheat bread.
I used them over and over, too. I ended up in quite the food rut, because it was easy.
What got me thinking about this? Making breakfast Saturday morning. Instead of “what recipe to follow” I poked around the fridge. I scrambled eggs, diced red pepper, diced onion, bacon bits, green onion slices, and cheese together to go with toast and jam and coffee. I ended up comparing this to my last few diets and how nice is was to be able to just cook whatever I thought would be tasty and not be limited by carbs or fats or what-have-you.
Am I eating more food? Very likely, since I’m not trying to limit carbs or calories. But I’m also eating more varied food and arguably healthier food.
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