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ive always been large and we couldnt figure out why, after doing serious tracking i averaged 1200 calories of lean protein and whole grains, per day and have always been very active...
tried diet, tried more excersize, weight kept climbing...
in the spring i said enough is enough...and in september i had bypass...
i dont regret it for one moment.
I was 138lbs recently, which puts my BMI at 17.2, the highest it's ever been (when I was a kid it was about 12-13, BTW).
I am setting a goal weight of 160lbs, which even though I am 6' 3" seems really difficult to achieve, I mean I haven't weighed over 140lbs yet for goodness sake. 160lbs would put my BMI at 20 and hopefully get rid of the obvious sticking out bones and visibile ribs which disgusts me just thinking about it.
However, I don't really have a good plan so until I create one I'm not likely to make much progress. I'll keep you posted.
I had a catscan almost a year ago and they diagnosed a "fatty liver" and a few other minor things. They didn't have any pills to prescribe for the fatty liver and their only response was "we will monitor the situation" but they basically seemed to figure I'd just die off in a year or two and there wasn't much they could or would do about it. Seems everyone has a diet to help the heart but nobody cares about livers. I was also at 255 pounds which at 5' 4" put me in the "morbidly obese" category.
So, for the past year I put myself on a "liver improvement diet". This is pretty basic diet plan - no sugar, no fat. You'd be amazed how not eating those two things can change your diet! Part of the "no sugar" part is no high fructose corn syrup, no artificial sweeteners, no agave syrup either. The HFCS and agave are both so highly processed that the liver has trouble dealing with them and the artificial sweeteners are just chemical cocktails. For sweeteners, I'm using honey, stevia and molasses. For the "no fat" part of the diet, that means no eating of solid fats - butter, lard, animal fats, etc. Oils are okay in moderate amounts and they should be cold pressed oils. I've discovered how tasty different oils are and have a whole new cooking regime. Peanut, olive, coconut, orange, sesame, etc. all make different flavors of mayonnaise when used to make mayo.
So, always in the refrigerator there is a huge container of cut up vegetable salad ready to eat at all times. To go along with it is home made salad dressings made with no odd chemicals. This makes eating a lot of vegetables really easy. Toss a boiled egg on it or some tunafish and that will add protein.
The only change I've made is no more fat and sugar in my diet, I've lost 37 pounds in less than a year and I feel a whole lot better. No longer an ache in my belly from an overworked liver. It will be interesting to see how much further down the scale will go. We've also been saving a lot of money on groceries lately, too. Most of what I've been eating comes from Farmer's Markets and because many breads have high fructose corn syrup in them I bake bread twice a week now. That saves tons of money, there, too. Home made mayo and salad dressing taste a lot better, are a lot healthier and cost a lot less, too.
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I am very underweight, and it is very difficult for me to gain weight.
