|
"I hear a lot of knee-jerk reactions about the diet saying how it must be awesome to just eat steak, chicken, etc. all the time, but it gets real old real fast." One thing to consider is that while your old diet is obviously bad when you look at it through the low-carb lens, it is also subtly bad as well, because your entire cuisine was bent around carbs replacing fats, and baking, sugars, bread, dough, sugars, potatos, sugars, etc etc etc. If you're going to successfully do low-carb over the long term it's important to also make sure that one does not simply try to eat "old diet - carbs" every day, but that one explores the culinary options that are available to you when you no longer fear fat. Go down your oils aisle and start trying them out. If you haven't been using your spice rack, start trying them out. (Well, first throw away your several-years-old spices and buy new ones, then start trying them out.) Start cooking ethnic foods from ethnicities that didn't go low-fat. Start making your own salad dressings. (Basic recipe: Spoon a dollop of mayonnaise into a bowl. Pour in some vinegar and mix thoroughly. Pour in an oil and mix thoroughly. Insert ingredients to taste. There's ways around that first step, but this makes experimentation fast (my grandparent's generation call mayo "salad dressing" for a reason), and you can use this to bootstrap up to your own opinions. Your first couple may suck, and I'm leaving the recipe underspecified sort of on purpose, but you'll dial in fast.) When eating out you may often end up eating "old diet - carbs", such as a bun-free hamburger, but for what you cook yourself it's important to go discover the really quite wide world of cooking options that America just sort of silently turned away from in the past 50 years. There's a lot of flavor and variety in the fats, but it takes some time to explore them, because you're darned near starting from scratch. And to be honest, there are simply some things in the carb world for which there is no replacement. For instance, I'm well aware of the pains of missing gluten since I've got (proper) Celiac, and there's really no substitute for such a metaphorically and literally flexible protein, for instance. But fats have their own thing to offer that carbs don't. |