clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2014-02-06 11:08 am
clevermanka) wrote2014-02-06 11:08 am
Entry tags:
Personal growth
Back at work today. Yay.
My Whole30 ended on January 31. I didn't talk about it much because it really wasn't a big deal for me this time. Apart from a couple social occasions where it would've been nice to have a glass of wine, I didn't hardly notice at all the changed eating. I was just a little more strict than normal when it came to how many nuts I ate, and the elimination of white potatoes (which I've started using in some of my soups because I like how they thicken the broth).
Anyway, I didn't expect to see a lot of changes, but I did notice some. First off, and most notably, I fit (barely! but I fit!) into a pair of jeans I've not worn in almost a year. This wasn't due to weight loss or even change of size (more on that in a moment). The only thing I can attribute it to is decreased inflammation--which means that booze, increased nut consumption, or white potatoes are causing a significant inflammatory response. I'm going to go out on limb here and say I'm doubting the white potatoes were the culprit. This is easily tested, though, by simply adding white potatoes back in. I'm not sure if I want to try that immediately or wait until after my travel in April.
Here's where the really interesting part comes in, though. My measurements (I'm only tracking Waist, Navel, and Hip) were exactly the same as they were on January 1. In fact, the measurement at my navel might have been up a wee bit. And yet I was able to fit into those jeans. So obviously it's not the actual inches but how they're distributed--and I can definitely see some different distribution. My ass is starting to stick out a little farther in back (aw yeah) and my lower back muscles are really developed. When I'm just standing, no flexing, no nothing, the line of my spine makes a significant valley/hollow from my ribs to tailbone. Basically, my posterior chain is starting to take up a lot of real estate. And now here comes the kicker: I'm up nearly three pounds. THREE POUNDS! Up three pounds with no change in abdominal measurements. That means I put on three pounds of muscle in one month.
I am a forty-four year old woman who put on three pounds of muscle in thirty days. I'd say those testosterone supplements are working.
I want to start incorporating more fermented foods into my diet. Does anyone have suggestions on how to actually go about doing this? I mean, not the making them, but the adding of them to meals? You know, actually eating them instead of just thinking about it?
How much do I love this theory about Mary? A LOT. I LOVE IT A LOT.
Also, now is a good time to reveal my![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pennswoods-inspired cosplay for 221B Con: CIA Agent Mary. Gotta drive to Leavenworth in the next few weeks to hit up the Army/Navy surplus stores for tactical wear.
This showed up on my dash this morning and I'm all FUCK YEAH less than a week and a half until Coriolanus at the Tivoli in KC.
Tonight is Laverne Cox speaking on campus! I am so excite! I shall probably be the only person in the audience who hasn't seen a single episode of Orange is the New Black but OH WELL.
I canceled Saturday's PR test with Andrew because there's a basketball game that afternoon and no way would I get a parking space when I returned from the test. And there's another Saturday afternoon game on the 15th. Note tomckitterick: we need to do other stuff before returning home from Coriolanus that day. I'm thinking there's no point in getting home before 6pm. UGH.
My Whole30 ended on January 31. I didn't talk about it much because it really wasn't a big deal for me this time. Apart from a couple social occasions where it would've been nice to have a glass of wine, I didn't hardly notice at all the changed eating. I was just a little more strict than normal when it came to how many nuts I ate, and the elimination of white potatoes (which I've started using in some of my soups because I like how they thicken the broth).
Anyway, I didn't expect to see a lot of changes, but I did notice some. First off, and most notably, I fit (barely! but I fit!) into a pair of jeans I've not worn in almost a year. This wasn't due to weight loss or even change of size (more on that in a moment). The only thing I can attribute it to is decreased inflammation--which means that booze, increased nut consumption, or white potatoes are causing a significant inflammatory response. I'm going to go out on limb here and say I'm doubting the white potatoes were the culprit. This is easily tested, though, by simply adding white potatoes back in. I'm not sure if I want to try that immediately or wait until after my travel in April.
Here's where the really interesting part comes in, though. My measurements (I'm only tracking Waist, Navel, and Hip) were exactly the same as they were on January 1. In fact, the measurement at my navel might have been up a wee bit. And yet I was able to fit into those jeans. So obviously it's not the actual inches but how they're distributed--and I can definitely see some different distribution. My ass is starting to stick out a little farther in back (aw yeah) and my lower back muscles are really developed. When I'm just standing, no flexing, no nothing, the line of my spine makes a significant valley/hollow from my ribs to tailbone. Basically, my posterior chain is starting to take up a lot of real estate. And now here comes the kicker: I'm up nearly three pounds. THREE POUNDS! Up three pounds with no change in abdominal measurements. That means I put on three pounds of muscle in one month.
I am a forty-four year old woman who put on three pounds of muscle in thirty days. I'd say those testosterone supplements are working.
I want to start incorporating more fermented foods into my diet. Does anyone have suggestions on how to actually go about doing this? I mean, not the making them, but the adding of them to meals? You know, actually eating them instead of just thinking about it?
How much do I love this theory about Mary? A LOT. I LOVE IT A LOT.
Also, now is a good time to reveal my
pennswoods-inspired cosplay for 221B Con: CIA Agent Mary. Gotta drive to Leavenworth in the next few weeks to hit up the Army/Navy surplus stores for tactical wear.This showed up on my dash this morning and I'm all FUCK YEAH less than a week and a half until Coriolanus at the Tivoli in KC.
Tonight is Laverne Cox speaking on campus! I am so excite! I shall probably be the only person in the audience who hasn't seen a single episode of Orange is the New Black but OH WELL.
I canceled Saturday's PR test with Andrew because there's a basketball game that afternoon and no way would I get a parking space when I returned from the test. And there's another Saturday afternoon game on the 15th. Note to
mckitterick: we need to do other stuff before returning home from Coriolanus that day. I'm thinking there's no point in getting home before 6pm. UGH.
no subject
Yep. Read this first:
http://www.phoenixhelix.com/2013/03/25/kombucha-myths-vs-truths/
no subject
no subject
I know.
I figured you'd feel that way about it. I had given it up for the caffeine load, but I've been playing about a bit with my tolerance and I'm going to allow myself some again. It's not affecting my cortisol or sleep if I keep it in the early hours of the day.
no subject
I hope that eventually I'll be able to eat chicken eggs once in a while because duck eggs work for mayo but man are they horrible to eat on their own.
no subject
Oh I hope so too!
I'm thrilled about coffee again.. it's SUCH a treat for me now.. as good as dark chocolate.
no subject
And could you use honey, or agave, or raw sugar instead of refined? Or do those still qualify as refined? Or is it just too pricey that way? 'Cause I know the natural equivalents are so much higher!
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no subject
Yeah, a cup of sugar for how much liquid-a quart? That's fairly high, and for honey it's even worse. I have heard that you can sub 1/2 the measure of honey for the equivalent sugar, because it tastes twice as sweet.
I don't know how that would work for a fermentation, though.