Weight Weight Just Love Me – Support – Day 62
Michelle LaBrosse, CCPM, PMP, PMI-ACP, RYT
Beautiful drive into town this AM to share the morning with a number of folks who are very supportive of my efforts to love myself more – thank you all for your kind words.
It’s been so much fun being here in Alaska back with my daughter Kate, but also with the larger community. I went into town today to visit the Christmas fair. I ran into a number of people who follow this blog and many were so kind and supportive of my efforts to love myself more. Oddly enough, even though I have not stepped on a scale in over two months, and have made no significant efforts to diet, several people commented I do look “better.” I feel better about myself overall with doing this challenge so it makes sense that would translate into looking better. And I’m wearing a size smaller pants (they are a little tight – but they do fit).
One of my good friends was at the fair with these beautiful home made bagels. I said to her – “I really can’t eat commercial wheat.” She asked to me to write a blog post about the “fear and loathing of bagels.” My sweetheart did get one of her bagels and shared a quarter with me – it was delicious. I have an affinity for incredible bagels anyhow, so it was nice I got to indulge in part of one. But I will expand here on just why I have fear and loathing of bagels. It is not so much the bagels themselves I fear and loathe, but the commercial wheat used to make them. Conventionally raised wheat is harvested before the wheat has a chance to germinate. And then it’s milled and much of the fibrous, and most nutritious parts are stripped out of it so that bakers can create more consistent products with longer shelf lives. Sometimes, I get a stomachache when I consume baked products made from conventionally raised wheat. PLUS, refined flours are high glycemic which means my body experiences a rapid rise in blood sugar and this is not good for my heart, my liver, my pancreas, my eyes, my kidneys, my joints, or my brain. I do love bagels, but I make mine from organic wheat berries I sprout, rinse, dry, then mill. This removes all the toxins, while releasing enzymes that make it easier to digest. Plus sprouting the grains makes a flour that has a lower glycemic index so I do not get a blood sugar spike. I love myself enough to go to this level of effort – I am worth it and I can do it.
Kate’s comment: one of the other great bonuses about making bagels yourself is that it’s easier to control the size of the bagel. Bagels have supersized – and for no good reason. They can still be satisfying snacks at half the size.
