It is a Pleasure



Like many others, I own too many clothes that I don’t actually wear. It’s not because I buy so many, it’s that I’m reluctant to throw them away. There’s one dress I bought in the 1980s, and I guess I’ve worn it twice. It’s way too big for me now, as I’ve steadily lost weight over this time, and the style of it wouldn’t suit resizing.

I reason that if there’s a space for something and it’s not in anyone’s way, I might as well keep it. Why not? My justification is supported by my fear of getting rid of something and regretting it later.

I have done this. I remember a much-loved sweater, very good quality cotton, ribbed, with a little collar that stood up behind the neck. One day I decided it was just too old and worn, and it went to a local charity shop. The regret arrived later that day and the next morning I returned to the shop to find it had already gone. It was a nice sweater.

So I keep some clothes mostly because I haven’t found a good reason not to. Which is interesting to me because over the same length of time I’ve got rid of an extraordinary amount of food. I don’t mean that I threw out tons of stuff from my kitchen. What I mean is that the food that lives with me in terms of daily consumption has changed beyond recognition.

One big difference between these two aspects of my life is that when it comes to food, I had and continue to have what seem to me to be very good reasons to make these changes. One of the strongest is the curiosity I’ve had to understand the process of changing eating behaviour – and a very good way is to do it myself. Alongside that, I have a strong intention to live my life as healthy as I possibly can for as long as I can.

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  1. AJ

    Wow, Gillian, the video is amazing. If any readers have not yet watched it, please do. Then do some research about the dangers of sugar added to our foods. You will be shocked.

    Earlier this year I began to eat LCHF (Low Carb High Fat). Before I began I was, frankly, anxious about doing it. Why? Because I loved sugary/salty/fatty or low-fat carbs and wondered how I would cope without them. My research had led me to realise that here may be the answer at last to how I could stop eating too much. I had had some success with ‘eating less’ generally, but was aware that cravings and overeating still happened and it was making me miserable and starting to have negative effects on my health.

    Since starting LCHF I no longer overeat at all. The added fat in my diet actually curbs my appetite. I was shocked when I realised this having been brought up believing that low fat was the right way. It. Is. Not. I don’t have cravings for the sugary/salty/fatty carbs. Low Fat equals high sugar (even in savoury foods) and it is EVERYWHERE. As the Doctor said, Food Manufacturers have a vested interest in ensuring that we keep buying this addictive stuff leading to overeating and increased profits for them. They will fight tooth (rotten!) and nail to keep us from knowing the truth about the foods they want to push at us. Like what happened to the tobacco industry, slowly (too slowly) the facts are leaking out and the truth is starting to become known about the effects of sugar, particularly the sugar/salt/fat combo that is SO devastating to our health.

    Sorry if I’m sounding a bit extreme, but really my life has changed and my health is changing – for the better. I was 50% fat (shocking isn’t it?) and as at yesterday I am 40% fat, still far too much but a massive improvement. Doing LCHF eating means that I am losing lbs of fat not muscle and I am delighted.

    Last month I went on my first cruise since starting LCHF and I was worried about how I would cope with wall to wall delicious foods, much of it being sugary/salty/fatty carbs. I need not have worried. I managed just fine eating beautifully cooked proteins plus fresh salads and veg and full fat low carb dressings. I came home 2lb less. Usually I would put on at least 7-10 lbs. A miracle.

    So, to sum up. You want to Eat Less? Try LCHF, you may be surprised.

    • There are studies showing a better long term success rate for those on LCHF, but there’s not a huge improvement over the old higher carbohydrate advice. So it’s not necessarily sustained by everyone.

      I agree with everything you say here, and I don’t intend to take anything at all from your acheivement, but for many people it’s not quite as straightforward as perhaps you’re making it seem.

  2. Joanna

    great video and blog post, thank you Gillian. I do like to imagine a world without sugar and white flour, just think about all the supermarket shelves and fridges – the fluffy breads, jams, yogurts, sweetened juices, sauces, not to mention candy and biscuits, all gone, and replaced with real, wholesome food… maybe (hopefully) one day we will get there!

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