It has been a month (more or less) since I finished the initial phases of the immunocalm diet and started adding untested foods. I also went to the doctor and had blood work done yesterday and got the test results today.
Food:
I am doing well at navigating food, but restaurants and events are still hard. There's been a few times where I don't control things like cheese or pepper being in my food, despite my best efforts. Fortunately it hasn't been much of a problem. I feel like there are plenty of foods I can eat, it just takes more effort and creativity at the grocery store and mostly eating at home. The salad bar at Cafe Olivia in the City Market has been my go-to for at work when I don't bring my own lunch. Using Cronometer to track everything has been important to making sure I am eating to my training and hitting correct macro ratios. We did adjust my macro ratios more toward carbs in the past few weeks as my training volume has increased.
Training Nutrition:
Tomorrow's long run will be the biggest test going into the Carmel Marathon for my nutrition choices. In training to date the biggest challenge has been hydration, rather than nutrition, mostly because we have had some warmer weather and the fountains are still off because it's only March.
Weight:
I am continuing to lose weight at a safe rate of 1-2 pounds per week. I am down around 15 pounds in the past 8 weeks. More importantly, I am not experiencing massive fluctuations of 2-6+ pounds per day, which I was seeing before.
A1C:
Hemoglobin A1C is the gold standard for blood sugar control for people with diabetes. Most advice is that it should be maintained below 7, but "strive for 6.5" is a mantra. Mine is currently 6.4, which is stable from where it was, only now I am not taking any diabetes medicine. I continue daily monitoring of my fasting blood sugar and will have quarterly A1C tests to identify if there are any changes.
Vitamin D:
I have been on supplements for a while since my levels were below the clinically normal range. I am now back into the lower end of the normal range.
Iron and Ferritan:
Both are normal and only require occasional supplement. Fortunately dietary iron is something I can track in cronometer.
Lipid panel/Cholesterol:
I have been off the statin for only a few weeks so this will need to continue to be monitored. But my total cholesterol is just a tick over 200 (201), with triglicerides at 78, HDL at 72, and LDL at 113. That's down from last year and significantly down from 10 years ago.
Also important, I feel pretty good. Despite some stressful life things I haven't had sugar or alcohol since mid-January and that seems to be a really good thing.
Food:
I am doing well at navigating food, but restaurants and events are still hard. There's been a few times where I don't control things like cheese or pepper being in my food, despite my best efforts. Fortunately it hasn't been much of a problem. I feel like there are plenty of foods I can eat, it just takes more effort and creativity at the grocery store and mostly eating at home. The salad bar at Cafe Olivia in the City Market has been my go-to for at work when I don't bring my own lunch. Using Cronometer to track everything has been important to making sure I am eating to my training and hitting correct macro ratios. We did adjust my macro ratios more toward carbs in the past few weeks as my training volume has increased.
Training Nutrition:
Tomorrow's long run will be the biggest test going into the Carmel Marathon for my nutrition choices. In training to date the biggest challenge has been hydration, rather than nutrition, mostly because we have had some warmer weather and the fountains are still off because it's only March.
Weight:
I am continuing to lose weight at a safe rate of 1-2 pounds per week. I am down around 15 pounds in the past 8 weeks. More importantly, I am not experiencing massive fluctuations of 2-6+ pounds per day, which I was seeing before.
A1C:
Hemoglobin A1C is the gold standard for blood sugar control for people with diabetes. Most advice is that it should be maintained below 7, but "strive for 6.5" is a mantra. Mine is currently 6.4, which is stable from where it was, only now I am not taking any diabetes medicine. I continue daily monitoring of my fasting blood sugar and will have quarterly A1C tests to identify if there are any changes.
Vitamin D:
I have been on supplements for a while since my levels were below the clinically normal range. I am now back into the lower end of the normal range.
Iron and Ferritan:
Both are normal and only require occasional supplement. Fortunately dietary iron is something I can track in cronometer.
Lipid panel/Cholesterol:
I have been off the statin for only a few weeks so this will need to continue to be monitored. But my total cholesterol is just a tick over 200 (201), with triglicerides at 78, HDL at 72, and LDL at 113. That's down from last year and significantly down from 10 years ago.
Also important, I feel pretty good. Despite some stressful life things I haven't had sugar or alcohol since mid-January and that seems to be a really good thing.
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