Hi Everyone, Enjoyed a lovely dinner last night and cards with our dear friends. I ate Shepherd's pie (crustless type), biscuits and ice cream. Yes I went over my daily limit but I am not worried. I do the WW program and actually just used up my weekly freebie points or calories. Today and tomorrow I am in recovery mode to compensate. So what does my day look like? Cottage cheese 1%, home made barley soup loaded with veggies for lunch, apple for snack and dinner will be a full plate of steamed zucchini, squash, onion and a cooked egg. I will literally load that plate and put a spoon of margarine, salt & pepper. Of course water, water, water today. Why am I telling you this? Because you can deal with a meal event. I faithfully logged how much I had last night and noted the points/calorie values. I know where I stand. I am not deterred at all. I continue. Did I have a large serving? Yes, honestly and honestly two biscuits. Today I am quite happily puttering away at little jobs around the house and enjoying my healthy food choices. So don't despair when you have these moments. You dust yourself off and carry on. If you know a meal event is coming - plan a head. Reduce your calories a day or two ahead and then a day or two afterwards. Don't beat yourself up. Don't regret, feel bad - just do your best and keeping putting one foot in front of the other. You can do this. You can persevere through these moments in life. That is part of living a healthy lifestyle. Just be honest with yourself. Over the coming weeks I want to talk about planning ahead and then staying the course. There is a major meal event/weekend coming up in November for those of you in the US and I'd like to open the communication lines on how to deal successfully with it so you can enjoy your friends and family. Focus on the joy of the fall season. We'll get through that time together I promise and you will continue with your goals. That's what I wanted to say today to everyone, even those silent friends we have out there reading but not posting. I'm reaching out to invite you to come back and read our posts, share our journey. You don't have to share on here to be a part of our journey together. Just come back. If we can help you stay true to your dream then that is all I'm trying to achieve. Lets have a wonderful day today and tomorrow. Cheers, Peggy

I am not diabetic but I do have insulin resistance as part of another medical (gynocological) condition called PCOS. I have been on Metformin (usually prescribed to diabetics) for a few years now. My dad is diabetic and I am at some risk of developing diabetes, too. I used to be thin-normal weight but began gaining weight when I developed PCOS and insulin resistance. The Metformin has helped control my weight a bit, but I am still overweight because I have relied too much on this drug and continued eating whatever I want. I don't smoke or drink or do drugs, so food has always been my vice. Especially when I am stressed or down, I go to "comfort foods" which are high in carbs. (High-carb foods such as white potatoes are comforting because they actually help increase the level of serotinin in your brain, which is how antidepressants such as Prozac work.) Anyways, a year ago I decided to stop eating meat as part of a health kick to eat lighter, healthier and lose weight. I had been stuffing myself daily and eating lots of chicken. At first I was always hungry, because I was used to eating a lot and the truth is, nothing is quite as filling as meat. I ate all the whole grain bread and veggies and fruit I wanted, but I was always hungry again soon. Then my body adjusted and it became much easier. If you eat whole grain bread, pasta, rice, et cetera, you should feel fuller than if you eat refined carbs. The fibre content in whole grains slows down the rate at which your body converts the carbs into blood sugar, which prevents your blood sugar and insulin levels from spiking up and crashing. When choosing carbs, think of eating high fibre. High fibre is the key to helping to control insulin levels. Refined carbs have little to no fibre left in them. Anyways, I lost weight and then fell off the wagon when Christmas rolled around, as there were delicious cookies and candies and chocolates everywhere! Also, it was hard to eat whole grain carbs all the time, because most restaurants and cafeterias use refined, white flour bread, pasta and rice; they also usually serve white potatoes, not sweet potatoes (sweet potatoes are much better for you). I only managed to lose weight at first as a vegetarian because I packed homemade snacks and meals with whole grain bread from the grocery store, and carried my food around with me all day while I was out and about. Normally I am not so good; normally I buy lunch everyday at work. It's not that hard anymore to eat out and eat vegetarian, but it IS still hard to eat out and eat whole grain carbs instead of refined, white flour carbs. You may see my problem here: I like to eat out a lot but I don't like eating meat or eating refined, white-flour carbs. That REALLY limits my choices when I go out. If I want to eat the way I know I should, I basically can't eat out. Also, there is a misconception that the biggest enemy of insulin resistance/diabetes is sugar and carbs, but the real enemy is saturated fat. It's just that most fattening foods are also loaded with sugar. You need the sugar to make the lard palapable. About 30% of the weight of chocolate, for example, is due soley to its lard content. Saturated fat is the real enemy, but when you eat out at a cafeteria or restaurant, you don't know what kind or how much cooking oil they use. You don't really know the ingredients. This also makes eating out hard if you are concerned with diabetes/insulin resistance, or just weight control in general. I heard that the Canadia Liberal government is planning to get rid of trans fat from school cafeterias, and there is some organization trying to get rid of trans fat cooking oils from all restaurants altogether. I think the next step may be to demand better quality carbs. Diabetes is an epidemic now, afterall! Anyways, I have decided to ween myself off the Metformin because of its side effects. This will mean that in order to avoid becoming obese, I will have to get strict again about what I eat, prepare homemade snacks and meals to take out, and exercise more (strenuous exercise increases insulin sensitivity). When I first told my family doctor I had gone vegetarian, she wasn't very happy. My blood tests had shown that I had very low vitamin B12. Because vitamin B12 is derived primarily from animal meat (it is absent from plant food), my doctor assumed my low B12 levels was due to my dietary changes. I started taking vitamins from the drug store. I'm not sure, but I think that helped a bit. Vitamin B12, like iron, is essential for a lot of things, including hair health. For a couple years now I have been concerned that my hair falls out too much. Well, I recently read that 10-30% of patients on Metformin long-term experience vitamin B12 deficiency (and can subsequently lose hair) because Metformin can actually interfere with the body's ability to absorb vitamin B12! It's all becoming so complicated. For a while I considered just going back to eating meat so that I could stop filling up on refined carbs everyday and then relying on Metformin to help with the resulting insulin spikes, but I have decided no, meat is gross, so I am instead going to just carry around homemade whole grain food with me all day as I go about my business, eat out less, exercise more and get off the Metformin. I know I can lose weight without meat because I did it once before, a year ago. It just takes discipline. Hopefully, my hair will also thicken up again after being off the Metformin for a while. One more thing: a good alternative to rice is quinoa. It is a good grain with lower carb content. It also cooks much faster than rice. It tastes lovely and fluffy. It works well as a side dish in place of rice.

"And how many bags did you throw away before you found the good stuff?" How many bags of what did I throw out, precisely? I don't throw anything away... even if I can't use it in a container environment, I'll find a way to make it into something good for my vegetable garden, or I'll alter it for use in larger tubs or barrels. But to actually answer your question... none. I did some research before buying anything. I asked a lot of questions in the Container Gardening Forum, among others, found out what everyone else was using and where they were locating it, etc. Several people, including Mike, Josh, Al, Laura and a few others from that forum made some recommendations. Then, I began a little online research, looking at various growers, soils, what they had for sale, what size the pieces were, pricing plus shipping... I even checked eBay - just to have a look, and see what people were selling and buying. I found a ton of information using key words like "bonsai soil", "orchid bark", and others that might bring up links to places - like blogs, for example - that would show and/or tell me more regarding the type of medium I was interested in, and how they were using it, and where they were finding their ingredients. In my own situation, I don't need wheelbarrow after wheelbarrow of medium. I only need enough to grow my Amaryllid collection, my orchids, and a few assorted other potted plants... some rather large, some small. We're probably talking somewhere around a couple of dozen 8" to 14" pots, give or take, some bigger or smaller by a few inches... plus a few hanging baskets. I mix smaller batches to accommodate whatever I'm growing, and wherever it will grow for the season - indoor or outdoor. I mix according to how much I think I might need for each planting project. This allows me to adjust ratios as needed, and I keep any mixed leftovers in covered containers. I use fir bark pieces, coarse perlite, granite chips, and turface (or equivalent) - and I mainly use a rendition of the Gritty Mix... (though I will make it more like the 511 for other projects.) I was actually surprised at how much information is available on the more porous types of medium on the internet... and I have to say that I found the most help over at the Container Gardening Forum, right here, at GW... or Houzz, as it is now. I was frustrated for a short time, myself... but I knew I would locate what I needed if I just had some patience, and kept asking questions. Gardening of any kind can be frustrating... there isn't just one single way to grow anything, or one single environment in which everyone grows the same way. The only things that are relative constants are what roots require to maintain health (which in turn maintains plant health), and the very basic physics of how water moves through soils in confined environments (pots). I'm 53 - I'm a Grandmother - and I don't mind saying that it took me well over half my life to find the information that really "clicked", logically speaking, and made growing plants as enjoyable and rewarding as I find it now! I limped along with mediocre success for a long time before I discovered Al's writings which really made me think about the whole process in a very straightforward and logical way. Oh, it certainly takes a little adjustment while a grower moves from peat based, bagged, soggy soils to a more porous medium with a larger particulate that we can control ourselves, with regard to moisture, nutrition, etc... but it's all been worth it. Even though it's completely understandable, there's no need for anyone to get ruffled feathers over this issue... the bottom line is, different areas of our country - not to mention different countries - will sell different products, whether it's a brand name issue, a pricing issue, a quality issue, or it's just difficult to find the particle size you need/want. There are so many nice people here, and in other forums - like the Container Gardening Forum - that will bend over backward to try to help you locate what you need, as close to your area as possible... and I believe Josh even has a YouTube video to help beginners by showing them how he prepares his 511 medium... I don't have a ready link, but google should be able to help easily enough. Mike is one of the nicest people I've ever had the pleasure to know. And even though it's sometimes difficult to know what a person means through the written word... because we each have different styles of writing or expressing ourselves, and we can't see facial expression or hear tone... I know there is no way Mike would steer someone in the wrong direction, ever be rude, or take what may be unintentional rudeness from others personally. By the same token, there are some people who write off the cuff, so to speak, and maybe they simply don't realize how off-putting they come off through their typed words. It's all in how we interpret what we read... context and reading comprehension are more important then ever on message boards where we aren't face to face. Sometimes it helps if we take a moment, take a breath, and imagine ourselves in someone else's shoes... we can't know what others are feeling, what they're going through in life, with health, family, financial of other burdens that we might not consider. Sometimes, what we might not understand is that those who are disabled, or ill or immobile in some way, or are perhaps retired or advancing in age, or are recuperating from an illness or injury... whatever the case may be... we gather at forums like these, because we are unable to have those active lives that the few will tell us to get when they think, by their estimation, that we spend a lot of time on our computers, or on various forums and message boards. If only everyone were young and healthy and spry, and had the wherewithal to get an active, happy life... But really... Are we, or are we not all here because we love plants? And isn't the basic idea to share, to learn, to teach, to grow not just plants as optimally as we hope to from our experiences here, but also to try to grow as human beings through our experiences? Happy Gardening! :-)

No such thing as cutting carbs too fast- there is no essential requirement for carbs, only for fats and protein. Steel cut oats are really high carb. No egg low carb breakfasts: https://draxe.com/low-carb-breakfasts/ https://www.lowcarblab.com/low-carb-breakfast-recipes/ http://healthylivinginbodyandmind.com/35-egg-free-paleo-and-low-carb-breakfast-recipes/ Also, there is no law that says you must eat "breakfast food" for breakfast. I follow the whole30 meal template and eat dinner leftovers in the morning. Based on your posts, you don't seem to have a real understanding of what low carb is. I recommend choosing a low carb plan And following it until you really understand low carb eating. The most basic would be Atkins (the early one- referred to as Atkins 72.) You should be able to pick up a used copy for just a few bucks.