Wednesday, April 20, 2011

I am not eating enough

You don’t hear someone trying a newfangled diet express this very often.
I should be getting at least 2000 calories a day, but yesterday I only managed to eat less than 1600. When the body gets too few calories, it thinks it is being starved. There’s the likelihood that you will be placed into a lowered metabolic state, sort of like a hibernating bear. It’s your body’s way of fighting undernourishment and can paradoxically result in you getting fatter. You will have no energy and feel like sitting around doing nothing. If you force yourself to exercise, you only exacerbate the problem.

Apples
I need to start eating three or four apples each day in order to boost my calorie count and to reduce the overall percentage of calories from fat down towards 50% from where it stood last night at 61%. Even though apples are a carbohydrate storehouse and are high in fructose (the great evil), they are also fibrous, which moderates your body’s intake of the sugars. Apples are healthy if eaten raw. If you eat fat and protein along with a naturally-occurring fibrous carbohydrate like a raw apple, the uptake of sugar is further moderated. Contrarily, apples are not healthy as apple sauce, apple juice or after being cooked since most of the sugars will have been released from their fibrous enclosures via excess crushing or heating, or both.

©Fir0002/Flagstaffotos*
Red Delicious
I find red delicious apples most to my liking. They are crispy (when not overly ripened) and have the right balance of tartness and sweetness. After some experimentation, I stumbled upon a very efficient way to cut them, which includes keeping the peel. After washing the outside and drying it off, turn the apple sideways on a cutting board, then slice it evenly to get a top half and a bottom half. You are cutting across the core rather along it as displayed in the linked picture. Then place each half, flat side down, on the board and cut five to seven slices away from the core as you rotate it. Start the knife near the core and slice downward and outward slightly, as the core becomes thicker toward the bottom.

*Image linked to Wikipedia and made available via GNU Free Documentation License

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