Three Things

First, I promised to sum up this week’s exercise comments.  Two things impressed:  how you are all so different, and second, how you are so the same.  The differences are expressed in the creative ways you work exercise into busy lives; what is the same is the earnest determination to take care of yourself despite all obstacles.  You really are good people.

Some people like goals, like the daily 10,000 steps, or preparing for a 5K; others like music, using an iPod when walking or running; some have company, others grab the spare moment alone.  Some have the luxury of a gym and babysitter, others workout at home with a DVD or NetFlix while the kids nap.  There’s also Zumba, exercise with a Latin beat; the Couch to 5K plan; or the challenging P90X.  A buddy helps, whether girlfriend(s), spouse, or the dog.  Exercise is where you find it; you can park in the distant corner of parking lots (not at night, please), or you can do an upper body workout using the steering wheel of your car at stoplights.  Whatever or wherever, you feel better when you exercise. 

Second, did you see Oprah this week?  Two guests with different takes on diet appeared on her show: one a “veganist” promoting her lifestyle (and a book), the other a serious student of nutrition and a journalist, Mike Pollan.  I like Pollan, rather than vegetarian he is a flexitarian, someone who eats whole foods with just a little meat—as in “sparing”.  Pollan’s book, In Defense of Food, was the first nutrition book this blog endorsed.  One good advice came out of the program:  Be sensible with lifestyle improvements, make change step-by-step, "lean in" was the phrase used. 

Third, you likely noticed the USDA’s Dietary Guidelines for Americans 2010 finally came out.  These are reissued every five years.  I was slow to see this, but the guidelines are actually government, scientists, and food lobbyists working as a committee to write their own Word of Wisdom.  Remember the joke, that the giraffe is the horse designed by a committee?  Same way with the Guidelines—the topics with strong lobbies, like fat and oils, are a mess.  Topics without strong lobbies make sense—for example, the guidelines ask Americans to:

• Eat at least half of their grains “whole”,

• Double their intake of fruits, vegetables, and seafood,

• Get more vitamin D and fiber.

• Drink more water; avoid sugary drinks.

At the end of the 52 Healthy Changes, you all will have surpassed the USDA’s guidelines.     

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Reader Comments (3)

I have been eating raw vegan off and on for the past seven years. I am on again right now and always wonder why I would choose to feel any way but this good. The reason I have deviated in the past is because of the many social gatherings filled with food that I would prefer not to eat. I don't like to make waves and there is always the... "where do you get your protein...B12 questions." I would love to eat this way forever.

February 4, 2011 | Unregistered Commentercristie

Cristie, thanks for the note on your raw vegan diet. We should all listen to our body and follow its guidance. Best to you.

February 4, 2011 | Registered CommenterSkip Hellewell

Two years ago I decided to start a vegetarian diet (with animals products: milk, eggs, honey...). I decided to make a transition, not a dramatic change in my food habits, but the result for different reasons is that nowadays I continue eating fish. In fact, there are some dishes very tipical of my country that include meat, that are always do in my house on specific dates, which I can't refused to eat to preserve the health of my grandmother :D . So I don't like to call myself a vegetarian person (I'm not), but I can say that I have eliminate meat of my usual diet and I think that this has been very positive, because you have to prove more recipes that include vegetables, legumes (fortunately, in Spain we have a lot of recipes that include different legumes), and also you start to prove new food that enrich even more your diet, such as seitan, tofu, soy, I recommend everyone to try to eat less meat, because this, I think help you to discover new ingredients that definitely enrich your kitchen.

February 5, 2011 | Unregistered CommenterIreth

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