Social life or diet. . .
that is the question. Resuming social gatherings is showing me how difficult it is to maintain a healthy diet for which there are no outward measurements. Weight would be easy to track; but I am doing this to lower cholesterol.
The plan was to eat in a way that was healthy and sustainable in order to lower the leap my cholesterol took during COVID. Earlier blogs recount the difficulties while traveling.
Eating out is challenging. Often I don’t want another salad, especially one made of iceberg lettuce and a few sprigs of carrot for color.
Even eating at home presents difficulties since I am not the one in charge of the kitchen.
Out for brunch with friends, I forgot to request dry toast with my eggs. The butter was delicious. But the high fat left me nauseous.
An afternoon get together that same day offered few foods to promote low cholesterol. And the pub menu from which we ordered food to enjoy during a basketball game later was . . . pub food.
And then it was Mike’s birthday, so I celebrated with ice cream.
So I drank.
Although the imbibing was due more to frustration of circumstances than to the diet, it impacts the end result.
I remind myself that I am still learning what a sustainable diet looks like. I feel as if I am walking in a creek, trying to balance among slippery rocks.
My goal is three months to establish healthy eating patterns with exercise to the mix. At that time I will measure the results in cholesterol count.
Until then, I eat a lot of carrots.