What is the Plan?
For new readers that aren’t familiar with Lyn-Genet’s food plan AKA “the plan,” this is NOT A DIET but a lifestyle of how to choose foods that are “friendly” (non-reactive) and how test to determine which foods are “reactive” (where our body has an inflammatory response). The metrics you use to determine if a food is friendly vs. reactive are:
- Your weight fluctuations where you weigh yourself each morning
- Your body temperature measured each morning
- How you feel overall after eating and in general
What makes this plan different is that instead of saying these foods x (like kale, salmon, and asparagus) are good for you, it says, every person is different and you have to test your body to determine this. To give the most accurate weight, temperature, and make your more sensitive to your feelings and responses, the plan restricts:
- Excess water consumption that can lead to water weight
- Excess exercise which can put your body into an inflamed state from stress
- The first twenty days are prescribed to eliminate the guess work. The meals balance fats, proteins, and vegetables so you don’t have to.
Why did I do the plan?
I think for most people, it’s weight loss but for me, it’s to determine what food sensitivities I currently and more importantly, to understand a methodology of HOW TO TEST in the future. Our bodies are constantly changing and what is reactive today may not be reactive six months from now especially if I give my body the chance to detox.
What are my results?
I am officially done with the plan and have been now for a few days. I did end a day early because of some shuffling around that resulted in me having two friendly days so I just skipped day 20.
Overall, I lost about 3 ish pounds from 120.6 to 118.0. I found my body’s set point weight (where it hits equilibrium) is about 116.6. Admittedly, I rarely had upset tummy during the 19 day plan except the BBQ party day and then the wheat bread situation.
I reacted to two foods – wheat bread and steak (highlighted in the weight chart below). The wheat bread is most surprising because I always order wheat bread. I always buy whole wheat everything but surprisingly, many folks react to wheat. Evidently white bread is less reactive and lucky me, I’m one of those people. So now I know that I’ve been trying to choose the “healthy” bread option where all along, it is bad for me.
As for steak, I’ve known this my whole life. In another blog about how I don’t pass steak, I explain how for years, every time I eat red meat, my stomach gets upset. Instead of avoiding it, each year, I vow to eat more to “get over it” which of course I never do. Reacting to steak is no surprise. The good news is that the plan doesn’t restrict anything. It says if this food causes an inflammatory response, then don’t eat it often and when you do, give yourself a few friendly days after.
What was surprising?
Now that it’s over, what did I not expect?
When I first read the book, it just makes so much sense. Reading and experiencing are two different things. I have so many experiences just like the book described:
o Having too much food and feeling full. You hear people talk about being on diets and starving.
o Not having sugar cravings
o Getting to want flax seed all of the time for breakfast
o Wanting to repeat the three day cleanse again even though that is initially the scariest part of the plan
o Watching the weight come off without any effort including not working out
o Reaching a set point and maintaining the equilibrium
o Food prep gets easier (this is mostly Joe) but I’m quite good at making flax seed granola now too
o Feeling the dark chocolate and red wine are indulgent enough for after dinner
I believe in spending money for high quality healthy (for me) food but goodness, some of these food products are incredibly expensive! A jar of almond butter store brand at Earth Fare runs $10 where a comparable jar of peanut butter at the grocery store is $1 – 2.
Eating mostly whole foods and not processed convenience foods is not as hard as I thought. I was convinced that the food prep would drag on with everything being “cooked” from scratch. Granted, Joe does most of the prep and although there is a lot more prep time, the results are worth it. We still use some steam fresh convenience veggies but besides that, I’m leaning more toward fresh and unseasoned and unprocessed.
I also thought going without salt would be harder. I do enjoy savory foods. I don’t enjoy the turmeric like seasonings which are supposed to be in lieu of sodium. I’m surprised at how much flavor the citrus zest and other spices add to the meats and vegetables.
I’m surprised that I eat goat cheese. I don’t look forward to it. I don’t love it but I used to avoid any food with it. Now, I can tolerate it!
|Day||Date||Food test||Weight AM||Change||Total Loss||Temp AM||Change|
|5||Fri||02/02/18||protein – BBQ party||117.8||-0.2||-2.8||96.0||-0.5|
|10||Wed||02/07/18||protein – pork||118.6||0.8||-2.0||96.0||0.2|
|12||Fri||02/09/18||veggie – Brussels sprouts||117.2||-0.4||-3.4||96.3||-0.4|
|14||Sun||02/11/18||protein – breakfast – eggs||116.6||0.2||-4.0||96.1||0.3|
|16||Tues||02/13/18||veggie – potato||116.6||0.0||-4.0||95.5||-0.3|
|17||Wed||02/14/18||2 proteins – just steak||116.8||0.2||-3.8||96.3||0.8|
- Recap of Lyn-Genet Food Plan
- My evolution of flax granola
- Lyn-Genet Food Plan – Day 19 – swap with 17 – No test and THE END
- Lyn-Genet Food Plan – Day 18 – restaurant and spiralizer
- Lyn-Genet Food Plan – Day 17 – swap with 16 – 2 proteins
- Lyn-Genet Food Plan – Day 15 – No Test
- Lyn-Genet Food Plan – Day 14 – Breakfast addition
- Lyn-Genet Food Plan – Day 13 – No Test and Meal Prep
- Lyn-Genet Food Plan – Day 12 – New Vegetable – Brussels sprouts
- Lyn-Genet Food Plan – Day 11 – No test