Last week of 2021

Today, Sunday, December 26th starts the last week of 2021. (I know, some people start the week with Monday.) We are in a warmer trend this last few days and through this week. Finally seeing respite back to seasonableness in the 2022 New Year.

I like Winter. I love building fires and breathing the cooler air. The crispness.

2022 will be a great year, as I’ll start it already eating the KETO way. I started in mid-late November 2021, so getting closer to 6 weeks mark later this week. Weight keeps going down bit by bit, and I hope to get some greater drops soon.

I’m going to keep doing KETO and maybe Carnivore later or maybe sooner. Sugar sucks. Flour too. I mean the traditional flour. Traditional sugar. White White White. When neither is such a thing unless processed.

Processed food causes problems in some people. A lot of people have miserable but manageable bodies so they don’t know that they could feel better.

Some people live like that and it gets worse as they age, so eventually find low carb eating better, and maybe go Full KETO and profit.

I took a long road to that point.

I wish I had listened to my inner self when I told myself years ago that when not eating I felt so much better, so that should have clued me in. No. Impossible, sugar had a great hold on me.

Chocolate with sugar, oh the joy.

Flour, croissants, flaky and delicate, no whole grains there.

I knew that whole grain wheat bread was kind of bitter in an pleasant way. That was horrible supermarket bread from the shelves of different manufactures/brands.

I started doing things different in the 2000’s

I found not hybrid grains. Soaking home ground flours. Found they much better that mainstream anything.

I found whole type sugars. Much better than white, though harder to use in things.

Over the years I didn’t stay straight on that path, veering often to Ben and Jerry’s, croissants from Costco, Thomas’ English Muffins.

Cookies, cakes, icing, frosting oooooooooh yummy white sugar.

Since at least 2018 I have backed off of a lot of sugar. I have trained myself to be very careful of how sweet treated me and when I had it.

When you don’t eat it at all for awhile, it doesn’t like you much when you do eventually eat it. Then you also find out you really never did do well with it in the first place.

So anyway I got easily into AIP and eating dense nutritional’s … I did need that, but then started adding any thing else back more and more the last couple of years, but this past year all the more, and got to November, convinced myself in less than 5 days to cut myself off from all carbs, (just the week before Thanksgiving even!) and learned about KETO. It seem overwhelming at first, but I did it, and felt so comfortable very quickly.

Sweets with Allulose are good, the 0 glycemic thing is great. The actual isn’t totally great. There is a zing with “real sugar” that is missing in Allulose, all, from my experience, because it isn’t recognized for a sugar in the body. So the white/brown sugar after effect is one aspect of what is missing, and the missing is in the yes, sugar yummy, mouth feel, that has to be replaced some other way, which is my mission to find, whether others have found it, I don’t know. What I do know is my use of monk/allulose in chocolates I made, non-tempered, was GOOD!

Cheesecake, HORRIBLE. Alulose/Monkfruit blend just horrible in the cheesecake I made.

Another attempt at cheesecake with just Allulose is on my agenda this week.

All in all I am OK not having much sweet stuff anyhow. 🙂

I find a spoon of Homemade MAYO hits all the notes for me.

First week of 2022 the temperatures will find a way to include me as a fan pretty fast.