Updates

I'm off to Madison for another pool lesson this morning (in a good mood!), so I won't be updating comments until later in the afternoon. Patience.

This morning I've added Updates to the "New Products in September" post and to the off-topic "Gruelandgrass Diet" post, for that minority of y'all who were interested in that subject.

L8r,

Mike

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Comments

[Will Frostmill]

Mike,
I wanted to add a comment to the Gruelandgrass Diet column. A family member did something similar where she eliminated sugar from her diet completely, and similarly lost weight at the rate of 1 pound per week. The weight loss ceased as soon as she returned to a 'normal' intake of sugar. This is in the context of years of trying to be more conscious of our diet, and the context of at least three years of eating a mostly-organic diet, that observed Pollan's rules about avoiding "not real food". I,
on the other hand lost no more than eight pounds, slowly, and similarly, slowly put it back on again. (On the other hand, my cholesterol numbers are fantastic, and I eat a high fat, high dairy diet.) So, I'm glad it's working for you, and I find your methods quite plausible.

I would add that exercise alone is sufficient to lose weight, with the caveat that one's diet has to be completely fixed (food pellets), and one's routine altered in one dimension. In other words, we put up a high fence around our yard, and our Lab lost weight.

[Matthew]

In the immortal words of Ed Gruberman, when told he must learn patience:

"Yeah yeah yeah, patience. How long will that take?"

Ah, Canadian humour…

http://dmdb.org/lyrics/boot.to.the.head.html
http://www.youtube.com/watch?v=anz8DRchtME

[Dave Karp]

I hope you had a fun lesson!

[robert e]

I like the sound of the Gruelandgrass diet. Good luck with it, Mike.

By the way, there are a great many kinds of gruel and porridge, mostly made from grains, but other things as well. For instance, rice gruel (known in many parts of asia as juk, or congee--popular for breakfast and as general comfort/remedy food), corn porridges (polenta, farina, grits), malt porridges (e.g., ovaltine), and porridges made from millet, barley, squash, chestnuts, acorns, etc.

Glycemic index will vary with ingredients and additives, of course. As for rice, different varieties of rice have different GIs. None quite as low as converted rice, I think, but some fairly low. For any food, mixing with other foods will change the GI. (Beans and rice has a lower GI than plain rice, e.g.)

A seemingly exhaustive list foods and their GI/GL here: http://www.mendosa.com/gilists.htm