I started eating LCHF in the beginning of April 2013. I was vegetarian from June 2006 to August 2013.

I’ve been overweight since shortly after puberty and obese since late in high school, despite eating well by mainstream standards (less saturated fat, wide variety of foods, lots of fruits, vegetables and whole grains) and exercising. After reading Why We Get Fat and What to Do About It and Good Calories Bad Calories, I decided to try an unrestricted calorie, high-fat, moderate protein, low-carbohydrate diet.

(The hypothetical answer to the blog’s title is “because that’s how my body reacts to carbohydrates” and “I’m cutting back on carbohydrates”.)

I heard about Why We Get Fat and What to Do About It at a TOPS meeting. I continued attending TOPS for a couple years after I went low carb because I liked the structure of being weighed once a week and talking with other people about our successes and failures. (TOPS is very inexpensive – $32 per year + around $2 per week depending on the location.) I left TOPS for a while but I returned in the hopes that it would help me break my plateau.

As of March 2016, I had lost 40 lbs from 247 lbs to 207 lbs. As of October 2017, unfortunately, I had gained back 20 lbs of the weight I lost. I stopped going to TOPS and started eating sweets at work and I struggled to get back on track. I still largely ate low carb at home, but when I was out of the house I made a lot of bad choices.

As of November 2017, I had finally gotten back on track and started losing some of the weight I gained. I’m not planning to go back to TOPS – it’s too frustrating being in a room with women and men who suffer a lot from their insulin resistance and excess weight and hearing the leaders talk about reducing fat and increasing whole grains. I have joined Low Carb Journey, which I’m finding quite motivational. I haven’t achieved the 20 total carbs per day they recommend, but I’m working on it.

Unless I’m entertaining, I typically cook only for myself, which both makes it easier to make dramatic changes and harder to avoid wasting food when a recipe doesn’t go as I’d hoped.

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