Hi people. I was curious the ways you go about testing whether a food is "right" for you and diagnosing foods you don't tolerate well. The more I learn, the more I realize that beyond the minutiae, the most important diet principles revolve around (a) avoiding stressful foods and (b) eating foods that efficiently fuel metabolism.
This week I want to carefully observe differences in how I react to starches vs sugars (and if this test is informative I'll try the same thing to compare different dairy products). I'm thinking of holding as much as I can constant across experimental meals (time, meals before, etc.), except the test food. I'll measure the following: pre+post-meal temp, pre+post-meal pulse, as well as rating digestion, energy levels, and satiety after the meal.
Example: Day 1 test meal I'll have 1 cup cottage cheese with 50g carbs from OJ. Day 2 1 cup cottage cheese with 50g carbs from white potato. Day 3 1 cup cottage cheese with 50g carbs from jasmine rice. And so on. And by the end of the week I'll have feedback on how I feel by just changing the carb source.
How does this sound? Could you touch on your approach for figuring out what foods you do well with and identifying those that are 'stressful'? I've always had a hard time trying to tell 'intuitively'.
This week I want to carefully observe differences in how I react to starches vs sugars (and if this test is informative I'll try the same thing to compare different dairy products). I'm thinking of holding as much as I can constant across experimental meals (time, meals before, etc.), except the test food. I'll measure the following: pre+post-meal temp, pre+post-meal pulse, as well as rating digestion, energy levels, and satiety after the meal.
Example: Day 1 test meal I'll have 1 cup cottage cheese with 50g carbs from OJ. Day 2 1 cup cottage cheese with 50g carbs from white potato. Day 3 1 cup cottage cheese with 50g carbs from jasmine rice. And so on. And by the end of the week I'll have feedback on how I feel by just changing the carb source.
How does this sound? Could you touch on your approach for figuring out what foods you do well with and identifying those that are 'stressful'? I've always had a hard time trying to tell 'intuitively'.