What motivates my choices
Yesterday, I gave you the breakdown of my nutritional plans for the next 2 years, now let me explain in more detail why I made those choices.
Food sensitivities have been part of my life since teenagehood. What seemed to be genetically inherited traits that I use to justify with impressions of liver sensitivities from my mother’s side and fast metabolism from both families eventually took a turn to the worst. In my thirties, I had to come to the realization that it was not just tendencies but full-on food sensitivities. The multitude of minor ongoing ailments doctors couldn’t explain and the constant deterioration of my health forced me to dig deeper and find alternative solutions. With great joy, I can declare that I have found solutions for all my chronic conditions and nutrition was at the core of it.
Being the daughter of a dietitian that dedicated her life to helping hospital patients, by the age of 4, I already knew my Canadian food guide. My family is passionate about eating since it is our main language of love the way we care about one another. It came as no surprise that my first career was professional cooking. Though, I quickly had to push my knowledge beyond the basics of average healthy habits as my conditions worsten. With the help of my mother and decades of research through various books, studies as well as a ridiculous amount of online searches, I came to compile the answers to my problems.
Let me clarify that most of the content I will share on this blog is relevant to my needs. I do know that I’m not the only one to suffer from food sensitivities, but it’s important to keep in mind that what I do is not one size fit-all diet. More so, this blog does NOT offer professional advice. I’m sharing my experience in the hopes others can relate and potentially explore solutions of their own.
Going back to my 2-year plan, I decided to increase my carb intake because it is easier for others to join along if they wish to try my dietary plan, but also, I wanted to increase my plant-based food consumption for environmental motivations. As for fats, it’s still a subject under study and I will make sure to include lots of unsaturated fats as well as high-quality saturated fats from reliable sources. Even on the Keto diet, my protein intake was fairly high which remains at pretty much the same ratio. Some may question this high protein intake though I intend to diminish that intake over the years not to put excess demands on my organs after my program. Animal proteins do help stabilize my blood sugar levels hence why I will keep a reasonable amount in my meals while having an abundance of vegetal sourced proteins.
The balanced 33/33/33 diet has also the benefit of not favouring any macronutrient offering me a neutral base from which I can track my exercise and weight management progress. Spending a year on that regime before shifting to my 6 months of Keto diet is going to make the tracking of the impact of the diet even more trackable. All and all, it was the percentages that not only made the most sense for others to try but also made the experiment easier to measure. It boils down to a mix of practicality, selection based on food sensitivities and leaving the plain field of macronutrients. I will be taking other nutrients into account in the future but baby steps for now as the journey will start in 3 days. A mix of excitement and nervosity is taking over me right now, chat with you tomorrow!
