My Journey into the Paleo Diet

Posted by on May 19, 2014 in Nutrition | 1 comment

My Journey into the Paleo Diet

Like many of us, I have been carrying around quite a bit too much weight for the past several years. I’m not much of a chaser of diet crazes, my philosophy has always been to eat less and the pounds will always melt off. And they did—to a point.

It was always easy to drop 20-30 pounds fairly quickly, but they always came back with a vengeance. I have always been a carbohydrate fiend. I love rice, pasta, anything crunchy—all the foods with vacant calories.

Dr. Davis suggested to follow a diet based on the ketogenic or paleo diets. The concept is simple, our bodies are fundamentally not designed to eat all of the domesticated, cultivated grains that are now the foundation of our diet. Scientists have proven that our genetic structure has not fundamentally changed over the past several thousand years (other than the replication errors that have caused too many genetic diseases)—yet our diets are totally different than that of a hunter-gatherer.

After doing some research on my university library account, I found that our bodies are designed to be able to efficiently burn fat as a source of energy. The problem is that our diets, often from birth, are loaded with simple carbohydrates and our livers never “learn” how to digest and burn fat properly. Several cultures, including the Inuit and Sherpa cultures, eat a diet of almost 100% fat during times of necessity—with little to no ill effects.

The first couple of days I was truly miserable. It was almost like I was detoxing from carbohydrates–I was shaky, hungry, and felt like I was about to pass out when meal time came around. 

Then of course there’s the learning curve of having to figure out what you’re going to eat. I have typically eaten a traditional Chinese diet for the past six months or so–lots of carbs, lots of vegetables, and very little meat–and I wasn’t losing any weight.

I have found that many French-style dishes have enough protein and fat, without having to contend with the carbohydrates from grains.

After two full weeks of strictly following the diet, I have noticed that my sinuses are not at all swollen and I “feel” great–almost like I have a bit more pep than usual. I have also noticed that sweet things just don’t taste “right” anymore–I have made a couple of low carbohydrate desserts that relied on only the sweetness of the small amount of fruit in them and they were plenty sweet for my new palate.

The key to any diet is not getting bored or discouraged with the foods. I’ll have to admit, I’m about to “scream” about eating eggs for breakfast every day—but you can be creative without taking all day preparing food.

Over the next few articles, I will post some ideas for cooking that fall into the “weight loss trapezoid.”

 

Rosemary Chicken with Beurre Blanc Sauce
Serves 2
Chicken in a very rich butter sauce.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Sauce
  1. 1 1/2 Sticks of Butter
  2. 5T Vinegar or Lemon Juice
  3. 5T White Wine
  4. 1T minced Shallots (I used freeze dried)
  5. Salt and White Pepper to taste
Chicken
  1. Two Chicken Breasts cut into 1/2 inch thick medallions (thinner will be tough, thicker will increase cooking time)
  2. 2T Olive Oil
  3. 2T Butter
  4. Crushed Rosemary, Salt, and Pepper to taste
Sauce
  1. Cut butter into 1 inch cubes and chill in freezer while the sauce is reducing.
  2. In a small saucepan, combine vinegar, wine, shallots, salt and white pepper over high heat.
  3. Reduce until only 3T remain (will look like the pan is about to boil dry).
  4. REMOVE FROM HEAT (sauce will not form over heat).
  5. Whisk in one cube of butter at a time until an emulsion forms.
  6. Whisk in remain butter.
  7. Keep sauce warm, but not hot, until chicken is ready (I used a double boiler).
Chicken
  1. Add butter and olive oil to large frying pan over high heat. Add chicken and braise on one side before turning. Braise other side--adding the salt, rosemary, and pepper at the end.
  2. Pour 1/2 of the sauce on each plate and arrange 1/2 of chicken over the sauce.
  3. Sprinkle with parsley or extra rosemary if desired.
Prairie Health & Wellness https://prairiehealthwellness.com/

 

 

 

One Comment

  1. Hi, David, thanks for sharing your journey. I’ve considered trying a paleo diet. Can you tell us about any books/websites that helped you get started or that you used to model your diet? I’d love to hear more about what some typical days of food look like for you.