Around 16-17 attending with none younger than, I'd guess, around 50 - and all very cheerful, with many laughs throughout, which I suppose is a reaction against thinking about a condition which, if neglected to control, has the potential to develop into something really serious.
I don't think there's a great chance of that happening with me as I've already altered my lifestyle in certain positive ways and will now take further steps.
Talk got round to related conditions and their knock-on dangers, one of which is high blood pressure which I also have, and several of those attending also suffer from. Relating to this there was long discussion about food and diet - and what one should avoid.
One thing I've always done is, although giving up sugar about 30 years ago, as well as refraining from putting salt on my food once it's on the plate (but with the single exception of fried potatoes), when I boil vegetables I've always added salt to the water - quite a lot of it, in fact. I was brought up to believe that adding salt at this stage helps to bring out the flavour of the vegetable. Now I learn from at least two members of the group that not adding salt to the water actually enhances the flavour. Furthermore, both the nurses who were running the class say that they gave up salt entirely years ago and one of them says that it now tastes foul to her. Seems that, like doing without sugar, it's a matter of acclimatising oneself to it. When I first gave up taking sugar in tea and coffee it took perhaps a fortnight of the beverage tasting odd and insipid until my tongue adjusted to it. But after that was over, and since then, I've never had a yearning for sugar again. So I imagine the same thing will happen if I give up adding salt when preparing veg. (As everyone knows, there's usually more than enough of both salt and sugar already in the ingredients of bought foodstuffs anyway to fulfil the body's needs. It's even excessive to an unhealthy extent in many cases).
I do tend to find it easier than some people do to alter life habits so I don't expect any relapses in this direction either.
So from now, even on chips (fried potatoes), salt is henceforward O-U-T!
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I prefer lemon pepper as a seasoning when I use any, but I enjoy foods without being seasoned usually, any way. Good luck with the adjustment and keep taking care of yourself, buddy!
ReplyDeleteThat's the destination I want to reach, S/b - food not being seasoned in any way at all, though I know it won't be easy.
DeleteForgot to say in my post above that I also put salt (and pepper) on eggs of which I eat a lot, now that they've been cleared of cholesterol blame - at least that's the latest. No matter how they're cooked I can't imagine them without salt and I'm not looking forward to it, but try I must.
Never heard of lemon pepper. Must investigate, though I fear it might be expensive, as so much actively-healthy eating tends to be.
Thanks for your valued thoughts, S/b.
I never pick up a salt shaker, cause food already has salt in it.
ReplyDeletemy downfall is sugar. no diabetes diagnosis for me though; I just have to drop the fat and one way to do that is eliminate sugar. but OMB it's difficult!
let's get healthy together, dear!
Yes, A.M. We'll walk these paths of shiny, happy healthiness hand-in-hand.
DeleteAlthough food already has salt in it, the TASTE of salt isn't always obvious, and that's what one often craves. I suppose it's a matter of acclimatising one's taste buds so that they get back to appreciating subtleties, rather than being assalted, - oops, sorry - assaUlted - and overwhelmed with the salt sensation which is, as food manufacturers well know, is very 'more-ish'.
In my original posting re being diagnosed as diabetic I mentioned that it came as a bolt out of the blue as I gave up sugar decades ago, without much difficulty (sorry!) - and rarely eat cakes or chocolate, and sweeties never. The culprit can only have been Lucozade which, running a lot during the last 20 years, I really used to guzzle down in copious quantities, even if I hadn't done a run on any given day. Well no use moaning now. What's done is done and got to live with the consequences.
I'll keep watching your posts and might gently chide you if there's evidence of your being too liberal with your sugar intake - though I won't get overbearing about it as I'm sure your own mind is punishing you enough.
Thank you too for your useful contributory comments, A.M.
I've had HTN for decades, and always avoid salt. Alas, it ain't easy. Cutting out added salt and the salt shaker (not used in decades) is simple but it is merely a drop of (salt) water in the ocean of salty foods. Salt is in everything, hidden; hard to get away from this.
ReplyDeleteI know, Dr Spo. They make it so damn difficult to read which ingredients and in what quantities are in food packages and tins. The printing on labels is so small that some of us need to take reading glasses, and the time needed causes blocking at food shelves and counters - and even when one can read the amount is not always obvious and in terms with which can make comparisons with other products. It's almost as though they are trying to HIDE the truth - though I know that can't be the reality. ;-)
DeleteAs I say to A.M. above, even what salt is already in food it's not always obvious - and one needs the kind of 'buzz' that adding further salt brings.
Lifestyle changes, workshops and medical visits, I'm impressed how you've embraced this change in your health and way of living. I am not sure I could do it.
ReplyDeleteThanks, Jase, but when you've got to my age there's little choice if one wants to extend life to the max. The alternative is just to give up - but when there are still so many things left to do that would be unthinkable.
DeleteMany people do just that, give up, some of them are not even your age yet. A positive attitude helps greatly.
ReplyDeleteI know, Jase. Maybe it helps that, though I'm certainly melancholic I've never been a depressive. It must be many times harder for those subject to the latter condition.
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