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Comments

Carrie

I tried spinning pinching the twist in my dominant hand, and I can't. It just doesn't work for me. I must be one of those righties who bats left. [shrug]
I like Dr. Weil, but I'm not sure I could give up pasta or breads. I might feel better, but I dunno if it would be worth it. o.0

margene

I'm waiting on the book....should be here tomorrow. I need help with worsted so it will be a nice resource and could help my technique.
The diet sounds quite a bit like what I do, but I have a hard time giving up all sugars and some whole grains. Discipline is not my strong suit.

kmkat

I requested the Willett book from the library. It is nice to get something that is science-based, rather than faddish. I will rely on your research :-)

Lynn

Oh, hell, you mean there's real science behind that way of eating? Shoot. Now I might have to behave myself. What have you got that'll give me willpower?

JMM: Haven't laid eyes on that book yet, despite trying here and there. Somebody better be selling it at SPA. And yes, I'll bring the shawl - maybe even blocked, if we're lucky.

Kathy

Interesting. How about throwing some work-out stuff into your SPA bag -- I will and we can hit the treadmills. I'm serious.

Caroline M

I'd have a real problem with giving up pasta and bread, especially bread.

I think you should go with what works for you and if that's a backward draw that makes good yarn that you enjoy making then that's ok. If you don't like the process then does it matter that the product is better?

Kim

I'd love to hear more about your pyramid at Spa. :)

Anne

Anytime you want to talk about highly-revved immune systems, I'm available. :P

I tried no pasta for 9 months (or any wheat or starches for that matter). It just about did me in. I did lose a lot of weight tho, (which unfortunately at the time was not the goal).

Judy

I think you already know that I eliminated my arthritis years ago following a low glycemic diet. The breads and pasta were the hardest part. Dark chocolate makes up for most sweets, and of course, there is fruit. And yes, I do slip. And, I forgive myself.

I haven't gotten the JMM book yet. See you this weekend.

Marcia

I waited to comment until I could check a few things because, for the life of me, I cannot ever recall hearing Judith say anything that contained the words "short forward draw" and "woolen" in the same sentence! True woolen is long draw. Period. Short forward draw equates to worsted. Period. HOWEVER.....if you look on page 76-77 of The Intentional Spinner you will find her rather detailed discussion on a "worsted draw with woolen fibers". It's a "semi-woolen" method. It's semi-woolen because of the fiber preparation, although it does employ a short forward draft, but AFTER the twist has entered. And she doesn't discuss any backward draws other than long draw because she doesn't believe that they are proper draws! Don't forget that Judith was trained at, and considers herself to be, a worsted spinner! Other well-known spinners disagree, of course, Carol Rhoades being one who comes to my mind. Old issues of SpinOff have many articles promoting a medium backward draw. (There are many techniques that are hybrids of the two extremes of worsted and woolen....I love Paula Simmons' Softness and Speed method. Judith will not even talk about that!)
As for your new diet.....hmm. I think I'd rather have a few aches and pains, thank you very much. I don't use butter (Smart Balance products have lowered my cholesterol by over 50 points) and I limit sugar, but I cannot give up my homemade, white whole wheat bread! Making bread is one of the joys of my life, so they'll have to take my King Arthur flour out of my cold, dead hands. Along with my Smith and Wesson .38 revolver.

Marcia

I meant to add that JMM also does not, in the book, ever mention "Navajo plying". That tells you all you need to know about her feelings on that topic! It's not Navajo, and it's not plying!

Cheryl S.

I love the Willet book. Have recommended it to quite a few people.

Melissa G

I've reserved the Willet book; have read some Weil, but eliminating white flour, red meat and pasta would meet with serious revolt from Mr. G of northern European descent. I'm always interested in how genetics play a role in what our bodies like to be fed. Sugar is not so much a problem--that's a self-perpetuating taste.

Having said that, a glucosamine supplement and exercise seem to have relieved my tight neck. I do agree that inflammation is a root issue to so many disease processes.

elizabeth

Interesting post - all the way around. I've learned that my body works better and I feel better when I limit dairy and wheat products, so I'll be looking at Dr. Weil's pyramid more closely and check out the book you recommend too! Thanks!

Sylvia

Diet & nutrition (& supplements) comprise one of my areas of expertise, especially related to glycemic index, allergies/sensitivities, and inflammation. Definitely drop all grains if you can. Rice isn't as bad (and is the one I still eat, in moderation). After a time of not eating anything sweetened, sugar begins to taste wrong(!). Tell me about the protein you're eating. Any concern about your bloodwork? CBC? VAP? Thyroid? What kinds of inflammation do you need to reduce? How's your liver? Any specific goals like getting your HDL up above 80?

I still vote for spinning in a way that feels good.

claudia

Very interesting post, especially for a foodie. I note that red wine is definitely allowed. Nice!

I've been craving lean protein like no-one's business. Lots of hard-boiled eggs, chicken, fish, and not much white flour/bread/carbs.

Lucia

Most intriguing. You are of course aware that I have a chronic inflammatory disease in which the immune system is thought to be implicated (although no one knows for sure). Superimposing my dietary restrictions on that pyramid -- ignoring for the moment my tendency to play fast and loose with some of those restrictions -- I still see quite a few things I can eat.

DebbieB

Thank you for the reminder about the Willett book - I have it on a shelf somewhere, and it's time for a re-read. I'm a pretty healthy eater, but do want to find a forever diet and nutrition plan that will help me retain mobility and joint health as I age. I'll look into the Weil info.

SPIN!

Leah

Thanks for the food pyramid info and links. It's amazing how little with taught about nutrition while studying medicine. We have to learn this stuff right along with everyone else. At least, I have found this to be true.

gayle

Food for thought. (No, no, please don't throw that!!)
I'm lactose-intolerant and hypoglycemic, so no dairy (without considerable thought and a handful of lactase tablets) and I eat very few sweets, no soda (diet or not), and I prefer chicken to red meat, anyway.
Though the thought of life without bread and pasta is too horrifying to contemplate...

I haven't tried woolen spinning, yet. I'm intrigued with long-draw, but so far I've been too chicken to try it. I'm still trying to get my worsted spinning consistent.

maryse

yay! you're coming to spa!

and i promise not to say a single thing about dessert.

sarah

I cut our bread, rice and pasta intake dramatically last year (replacing bulk carbs with vegetables at most meals) and we felt better for it. I can't cut out all bread: he needs sandwiches, but my own sourdough leaves me feeling less bloated than my own white. We haven't eaten supermarket bread for several years. Sugar and high carb desserts were cut, too, but we can't eliminate them as we use them for backpacking/road biking. With those reservations, I agree completely :-)

diane

Lots of good info, Thanks!

bev

The Weil pyramid is awesome. Since my surgery a few years ago my weight has climbed alarmingly. About the same time you started this, I started with Women to Women in Maine. Same type of thing. Have shed about 4 lbs and am feeling better than I have in years! Isn't it funny that breaking away from the "politically correct" eating is so much healthier? Go look at the book "Nourishing Traditions". Lots of info and great recipes. And, I will be posting a recipe for General Tso's Tofu on my food blog soon. Love tofu!!

Cathy

You are eating what we are eating except we have an occasional pasta dinner. Don't miss any of it, really. I have to watch some veggies - corn, potatoes, peas, carrots are too sweet.

Teyani

I just love Dr. Weil's work. I pretty much eat by that pyramid all the time, and for an 'old fart' I think I'm pretty healthy ;-)
I admit that I eat sweets when I feel like it (might be once a week or so)same for pasta; and I also have red meat when I crave it (about once a month)

I'll be interested to see how you fare after being on this pyramid for food balance after a month or two. I'll bet that you feel amazing.

I wish I had JMM's book - haven't got mine yet. Have a fabulous time at SPA!!! and have someone give you a hug from me.

Charlene

My default spinning style is forward-pulling woollen, or whatever Judith calls it. Easier on the hands, and makes (for me) more even yarn than anything else. When my fiber tends to the shorter, like cashmere say, my draw will tend to a more classic long draw. I find worsted irksome, cumbersome and unfriendly, since I have a harder time controlling (well, FEELING) the amount of twist, and the fiber diameter.

This means I never spin sock yarns. Anymore

Marcy

Thanks for the eating info, Laurie. I've been teetering, and this is a good poke.

Diane

I found the Willard book years ago and have read it many times. Don't follow it, I just read it. :P

Seriously, it all makes sense and thanks for the reminder that we need to take control of our diets.

(I found you/this post via Claudia. I liked your post on exercising as well.)

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