Before I start this article, I want to make it very clear I am NOT a nutritionist or an expert in the field of health. What I am is a 67 year old mother of five adult children who has recently lost about 15 pounds rather effortlessly, and I thought you might be interested in knowing how. So do your own due diligence on the internet and you will see that this method is being touted by various nutritional folks.
Let’s start with a little history. In the 1960’s the fat consumption of the average person was about 45% and obesity was about 12%. Now in 2016, the fat consumption of the average person is about 33% and the obesity rate in America is around 50%. What has happened and why?
Since I can look back at my life and the eating trends, I can say that before fast and packaged foods came into being, people generally made everything from scratch. They used real ingredients versus names you can’t pronounce. We used whole milk, real butter (not margarine), full-fat or home-made mayonnaise, real cream, full-fat cheese, good natural unprocessed non-nitrate meats, and other whole foods which had not been processed. Milk didn’t come in 1% or 2% fat. It was just regular whole milk. And cheese and all of the other aforementioned foods were generally pretty simple. People were thinner; furniture was smaller; and people just didn’t eat the massive size portions which are now served now in American restaurants. We didn’t have the amounts of obesity in children which we see now and the challenges which come from being overweight. We ate SMALL, RICH and REAL in our portion sizes and food choices because that is what was available.
Now days, if one goes to a restaurant in America, the portion sizes are just massive. Simply view the movie “Super Size Me” if you want to see how big!
Thus, this past summer of 2015, my dear husband, Michael, of 36 years stated, “We need to start eating smaller portion sizes.” He said that out of the blue, but I knew he was right. The only challenge with that concept of “eating small” is that I figured I would starve to death, for he was preparing the dinners, and they would be ½ a chicken breast with some salad and dressing. That was it for dinner. I acted like I really liked his cooking, but, in truth, I was in rebellion. I knew I just couldn’t go around hungry if I could avoid it, so I decided to start eating RICH and REAL (and SMALL) and see what happened. That was in July 2015. By Thanksgiving 2015, I had lost about 10 pounds by eating SMALL, RICH, and REAL and by February 2016, I was down about 15 pounds and Michael was down 10 pounds—all without any additional exercise. I was shocked at our results. We both needed new (used) clothing since everything was falling off including my underwear.
Since then, I have done some research on the web, and I’ve found that SMALL, RICH, and REAL is even being advised by many in nutritional research. So to give you the full scoop, this is what my eating habits look like.
Morning Coffee– with Sugar in the Raw and lactose-free half and half
Breakfast— gluten-free cereal, whole milk with dried fruit and nut mix, or eggs and toast and butter, or a corn muffin with butter and lactose-free cream cheese
Lunch— one piece of gluten free bread, real cheese, non-hormone/ non-nitrate meats, pickles, fruit, carrots
Afternoon Snack— fruit with peanut butter, or whole milk Greek Yogurt with a bit of jam or honey, or a hard boiled egg, or several slices of cheese along with green tea for weight loss, pu*erh tea for hunger fighting, or yerba mate tea for blasting fat (tea ideas from Woman’s World)
Dinner— a Scotch with seltzer water or a glass of wine, grass feed meat or organic meat if possible, organic salad with as many interesting vegetables and fruits in it along with some more “fruit and nut mix” thrown in if desired, whole-fat home-made salad dressing or a good natural full-fat dressing such as Newman’s Own, and a small amount of starch (1/4 to 1/2 cup) like a potato, brown rice, or gluten free pasta.
Dessert—organic fruit, or more of the fruit and nut mix with some chocolate chips, or 2 or 3 Hershey Kisses and maybe a Pepsi Next if I still need sweets
To help keep hunger at bay, I drink six to eight glasses of filtered water a day or have a cup or two of the aforementioned tea. It is easiest to just carry around a water bottle each day and fill and drink it twice. That is pretty much about it. And it is about that simple. The real and rich foods keep me full; and when I dish up a portion for myself, I try to eat about half of what I used to; or if we ever eat out, Michael and I split a meal–2/3 for him and 1/3 for me. And I have noticed that I no longer seem to crave sweets like before. Odd but true.
I have not been at this weight for decades, and I want to mention that I am a Weight Watcher’s Lifetime Member and still haven’t been able to get to this 127 pound goal. And I am staying at my 15 pound loss rather effortlessly. If the weight does creep up on the scale, as it did last week, I refocus on SMALL, RICH, and REAL more thoroughly, and it starts to go back down to my 127 ideal weight. I will add too that I take a pro-biotic pill once a day for good digestion along with a daily multiple vitamin, and we use lactose-free and gluten-free products since I have lactose and gluten intolerance.
This is a “diet” I can really live with for the long term. It makes me wonder too that if the brain needs “fat” to function, what are we doing to our thought processes by avoiding it? Personally I think I am thinking more clearly too. In addition, if I have to compare this food plan to another country’s eating habits, I would view it as the way most French and Mediterranean people eat– SMALL, RICH and REAL– as natural and wholesome to the earth as possible which makes these food choices a viable long-term alternative to “low fat” eating.
So give it a try if you want, and let me know what your exciting results.
God Bless Your Efforts!
EASY “SMALL ,RICH, and REAL” CHILI—serves about 6
2 cans of chili with beans (read ingredients and make sure you know what each one is–Annie’s Chili is a good choice)
1 can of kidney beans—drained and rinsed
1 cup of brown rice prepared according to directions with about 2 tablespoons of butter
spices of your choice optional
Cook the brown rice and heat up the contents of the three cans. Serve the chili over the rice along with a nice salad. It rates as a #10 with my husband!
QUICK RANCH- STYLE SALAD DRESSING
This keeps well in the refrigerator and is a thick dressing. It can be thinned with a little whole milk, if desired.
1/2 cup real mayonnaise 1 teaspoon Dijon mustard
1/2 cup full-fat sour cream 1/2 teaspoon dried dill weed
1 teaspoon garlic powder freshly ground pepper to taste
Mix all of the ingredients together and store in the refrigerator. Great for dipping vegetables.