The trigger came when I changed jobs. My entire life became different. One job instead of two. Forty hours a week instead of somewhere between forty-eight and sixty-six. A set eight-hour-per-day schedule instead of nebulous hours. The list is long, and all of it has played a part in my enjoying an overall healthier lifestyle.
Have you ever heard of a CSA? It stands for Community Supported Agriculture. Its basically a farm share program. The farm charges a set amount, and you can pick up fresh vegetables and fruit throughout the growing season. My new employer affords the opportunity to participate, so my wife and I decided to give it a go. For twenty-two weeks, we picked up between twelve to thirty pounds of vegetables, fresh and organic. Some fruit and herbs were pick-your-own.
In the beginning, we weren't prepared for the onslaught of vegetables. For example, three heads of lettuce per week, and these were not small heads. My wife has spent the past months figuring out how to either use or preserve the plethora of fresh veggies coming through the front door. She is an amazing cook, and has canned and preserved food previously. This season gave her a run for the money.
My part in this was collecting the bounty, then eating more fresh veggies. I like veggies. Certain ones, others not so much, and yet others I had never tried. The basics like lettuce, tomato, cucumber... no problem. I liked celery in tuna fish, or cooked in a soup, but no way did I eat it raw. Other veggies I couldn't stand. But if I wanted to eat a more healthy diet, this was the way to go.
This new job has thrown some light on my thinking. I always figured I needed the gym at least five times a week to improve my physical situation. Recent opinion says weight loss is eighty percent diet, twenty percent exercise. After this season, I am inclined to agree. I haven't lifted a finger to exercise.
My diet has changed drastically. I found hummus a while back. Ate it when it was convenient, but not as a staple in my diet. Wanting to increase my vegetable intake, I started using hummus as a veggie dip. I can't fathom how much raw celery I've eaten this year. Carrots. Bell peppers. Radishes. Wait, radishes? I don't think I've ever eaten a radish in my entire life, and now I love them. Especially the white ones. And my wife... the soups... Carrot soup. Butternut squash soup. This and That soup. Sweep the Fridge soup. Etcetera Etcetera Etcetera. On and on and on.
And don't forget the fruit. I am eating half an avocado five days a week. Yes, I now like raw avocado. Half a pomegranate as well. Grapefruit. Pick-your-own blueberries from July are waiting in the freezer. I feel amazing!
So yes, I've lost thirty pounds. When I started my new job back in the waning days of March, I weighed 254 pounds. As of last week, I hit the 224 mark. I hope to hit 220 by Thanksgiving. I've always wanted to get back to my high school weight of 210, but now, with this new diet, I would like to hit 204 by next March 24th. A goal of fifty pounds lost weight in a year. I never would have thought that, but now it seems reasonable.
I have dieted previously. I have looked at many diets, only to go back to the old habits, and gain the weight again. A few medical symptoms of being overweight persist, but the one that bugs me the most is my doctor's diagnosis of Metabolic Syndrome, a mix of different symptoms that overall means I'm fat and unhealthy. My highest weight of 282 pounds was definitely a problem, but was I really fat at my normal 240? I've been around that size for a good number of years now. Yeah, there was some pudge, but I felt pretty good. Most of the time.
Add up all the diets, the conventional wisdom over the past few decades, add in the unconventional wisdom over the past few decades, and what we have is a hodge-podge of knowledge and opinion that settles down to this: eat food as close to its natural state as possible. Get close to the source. The least processed, the better. The best I can do is pick a blueberry, or any other fruit or veggie, from a plant and eat it. Hallelujah, problem solved. Of course, that doesn't work for all food. I've never seen or heard of anyone peeling an eggplant, then sinking their teeth in and going to town. Some food needs processing. Cooking. How much cooking and processing, and what we add or take away becomes the issue. If I have to rinse a food like quinoa before I cook it, is that considered processed? It all comes down to learning about the food you put in your mouth.
As I pondered all this, another thought became apparent. Take a restaurant, for example. If its a small, cozy place, and the menu is fresh and variable, then the cook can cater to the needs of the diners. If the produce is locally sourced and highly available, the food can be freshly cooked and prepared according to the desires of the patrons. As the restaurant grows in size, feeding more and more people every day, the local sources may not be able to keep up with the demand, there may come a need to travel further to acquire adequate stock, which requires longer storage and more processing to preserve the food and meet the diner's needs. Maybe the restaurant becomes huge. It can no longer cater to the individual desires of each patron. The menu is set, the cook makes each dish the same way, as fast and efficiently as possible. More processing, less individuality, and the food generally becomes less and less healthy as the size of the restaurant grows. What was great for the individual patron in the beginning has become more processed and less nutritious.
The part B to the above paragraph is the behavior of the patron. It isn't just about the food to be eaten. Its also about the person who is eating it, and sometimes, how many friends are with them. The choice of restaurant may be directed by social agenda. After all, we are social beings, and it is good to participate in life with others. But do the friends always desire the large restaurant? If the patron wants to be social, then they must eat at the large, less healthy restaurant to be part of the crowd. Maybe that's worth it socially, although not the best choice nutritionally. If the patron were to find a smaller dining establishment that catered a higher degree of nutrition, but had to go alone, would it be worth the social sacrifice?
The rest of this blog entry is of a religious nature. If you are finished here, I wish you health and good eating!.
I'm calling this part "The Processed Gospel".
Like food is our physical source of life, the Gospel of Jesus Christ is our spiritual source of life. The knowledge of Christ comes from the Holy Bible. It is available to us as individuals, in a very personal manner. When we take in what we read, the Holy Spirit brings the words to life in our spirit, feeding us and filling us with God's truth. Reading the Bible, prayer, and worship brings us as close to the source of Life as we can be.
In our society, church has become the most well-known method of having a religious social experience. Our primary purpose for attendance should be to hear Biblical teaching from someone who is more experienced than ourselves in religious matters, along with corporate prayer and worship. In my experience, the pastor teaches what God leads, the worship leader chooses songs to nourish and inspire, and prayer is a few minutes of corporate spiritual agreement.
Much like food, our spiritual health should comprise a mixture of personal sustenance and corporate nourishment. Much like the restaurants above, where the cook is in control of what we eat, we should be mindful of who is speaking into our spirits.
If people gather together in small groups, such as Bible studies, there is plenty of opportunity for two-way conversation and questions. There is room and time for exploration and growth, both Biblically and relationally.
As the groups grow in size, the conversation becomes more structured, more one-sided, more teaching instead of discussion, until it reaches church level. To efficiently fit a Gospel message into a tight window on a Sunday morning, the preacher must create a message that is at the same time appropriate for attention span, appealing to a diverse audience, and delivered with precision and clarity.
Just like a cook in a large restaurant. A processed Gospel.
I'm not down on church. I've been attending church for 53 years, so I must think it is beneficial. I just want to be aware of my spiritual health, and what my spirit needs to be completely nourished. It boils down to this: I should feed often, and as close to the Source as possible.
(I had this blog in my mind for a while, going in a certain direction, and this morning everything changed. My apologies if it isn't as clear as it could be. Thanks for tolerating this mess. Let's try this: Close to the source personal feedings, both spiritual and physical, should be the norm. The larger and more processed a feeding becomes, the more infrequent it should be. Eating one large meal at a big restaurant will not nourish a body for a week. Going to church and being religious once a week might minimally sustain a person, but greater spiritual health is easily possible.)