It took me through all sorts of emotional rollercoasters. I was used to overeating all of the time. What exercises and food do I eat to lose these hard to reach fat areas? In a cold environment, we need more energy to maintain a constant body temperature, as our metabolism increases to produce more heat. Medical science of the Middle Ages had a considerable influence on what was considered healthy and nutritious among the upper classes.
This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment. It also gave skilled cooks the opportunity to elaborately shape the results. Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse. A typical procedure was farcing from the Latin farcio , "to cram" , to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal.
The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people.
Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy  by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy. Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century. The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay.
In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters. Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer.
Most of these methods had the advantage of shorter preparation times and of introducing new flavors. Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months.
Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar. Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored. Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk.
The majority of the European population before industrialization lived in rural communities or isolated farms and households. The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel. The dense urban population could support a wide variety of food establishments that catered to various social groups.
Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking. Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients. Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them.
For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.
Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard. The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals.
In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook. The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population.
A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.
The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive.
The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes. As one descended the social ladder, bread became coarser, darker, and its bran content increased.
In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter. One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten.
Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices. Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar. Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries.
By the Late Middle Ages biscuits cookies in the U. Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk. The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community. Bread consumption was high in most of Western Europe by the 14th century.
Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable. The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices.
The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog. Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense.
Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties. This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs.
Many of these were eaten daily by peasants and workers and were less prestigious than meat. The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient.
The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording.
Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes. With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants.
The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day.
Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes.
Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.
Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common. Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.
Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down. On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead.
Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes. There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses.
Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.
While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals. Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat.
Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk. Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal. Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy.
Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections. In England, they were deliberately introduced by the 13th century and their colonies were carefully protected.
They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent.
A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted.
Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat. As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.
Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread. Fish was up to 16 times as costly, and was expensive even for coastal populations. This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs.
It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people. The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased. It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market.
Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations. Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles.
The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.
The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople.
Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days.
Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common.
While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred. They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content.
Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated. Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers.
The drink of commoners in the northern parts of the continent was primarily beer or ale. Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine.
Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use. This is partially true since mead bore great symbolic value at important occasions.
When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift. It was also common at weddings and baptismal parties, though in limited quantity due to its high price. In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines.
Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey.
Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century.
Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down. Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood.
The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication. For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice.
The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product. Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem.
Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.
Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.
These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated.
Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages. In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups.
For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil. Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.
The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland.
Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.
In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions.
Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable. Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant.
Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.
Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production.
Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques.
These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century. Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.
As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol. By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired.
One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1.
The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.
Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits. It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation.
Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth. By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century.
In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays. Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves.
They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.
The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities.
Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger. Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel. Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food.
While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids.
Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking.
In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds. They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture.
Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted. Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt. The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt.
Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated. The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green.
Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages.
It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes.
Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.
There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish. Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin.
The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers. An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach. Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti.
From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.
Research into medieval foodways was, until around , a much neglected field of study. I do have a gluten allergy so I try to compensate this with oatmeal bread. On most days my calorie intake lies around and if I try really hard I can manage calories.
I take organic whey protein shakes on the days I train to help with muscle recovery and I take a lot of supplements. The only signs from your article that I experience are: How can I increase my calorie intake? A lot of people with gluten allergy have trouble with oatmeal, but maybe not. Some of us who are underweight need to eat more frequently, and maybe use digestive enzyme supplements, HCl, or bitters.
Hi Chris, As soon as I turned 60 this year, I started to fall apart. I have a big belly, front of the left face like TMJ and back of the neck pain. Feet and hamstrings cramp. Just got one reading of high TSH and low fT4. I know I am severely over weight. I eat one or two meals a day and drink lots of water. I am estimating that I eat cal. I want to lose weight so much.
I am bulimic if that helps any. It will help if you learn to trust your body. By contrast is such a low calorie diet that your body will not trust you because you are actually starving it. That only leads to one thing: Think of your body in its most basic animal form — if you starve it, it will fight back by forcing you to binge which in your case, leads back to your Bulimia.
Try to think of nourishing your body, not punishing it and the weight will seriously start to come off. What is wrong with me? Could it be because school has been getting harder and I get more stressed and less sleep about hours every school night?
Hey… im a 17 year old girl turning 18 on April This was really helpful! Unluckily for me I discovered this page too little too late. I started a low-calorie diet a month ago, getting even less than calories a day. What can I do to help get my metabolism on point again by eating without giving my body a shock? Thank you in advance! I am very thankful to have found this article. It sounds like it was written about me, as I have nearly all of the listed symptoms and I definitely under eat.
I am a retired Police officer and have been under severe stress for many years since a severe on duty injury and 33 surgeries. I feel bad all the time and try to work out but can no longer exercise due to fatigue.
This explains a lot. She is very smart and I guess I should listen to her more often. I am usually not that hungry until I start to eat then I realize how hungry I actually am. I hope that makes sense I am hopeful I can turn my health around after reading this. Hi, back in February I started a low calorie diet. By April I lost 30lbs, in May I quit my low cal diet. I ended up going from down to I had acne bad and I suddenly noticed losing hair. Shedding throughout my entire head.
Over the next few months I noticed extreme fatigue and brutal headaches. My back and neck pain became severe. My MRI on my head came back normal. A Derm told me my hair loss was early male pattern. No one in my family had ever been bald. My hair has just thinned out throughout.
Doctors are just throwing me around. I feel like my T is going back up. My hair loss is still happening but has slowed some. My headaches still happen just not as often. I think this was all caused from my diet. Sorry for this being so long. Start consuming raw egg yolks and sardines. You will be shocked at how much better you feel. These items are vital for healthy testosterone and hair growth. My height is about cm. I just have no appetite and sometimes after training or before eating I feel nauseaous.
From my calculations I eat about kcal per day. Is there anything I can do to be able to eat more? Eat calorie dense foods, and pay attention to the last time you ate by the time- eat by time rather than whether or not your body feels hungry.
One really easy solution is to just pick up a gainer e. Mutant Mass, I personally like that one and drink some of that as soon as you start feeling nauseous at the gym. Worst feeling ever to just be exhausted at the gym when you know you could do better.
I need some advice! I have no appetite and some days only eat 1 food a day most days! Thanks for your advice! Thank you so much for this article, hopefully this works. I have lost all desire to eat, and have cut back significantly on eating. Struggling to hit my macros and calories 34 fem I train mma 5 days a week I have more than 50 lbs to lose I have lost 40 since I started over an 8 month time span without tracking calories and macros just by eating clean.
With the change up I have dropped 15 lbs since my previous post. Hope this might help you. I was also told I h high blood pressure. Ugh so I did what I thought was right by cutting carbs.
Your A1C result takes about months to change. So changing your diet will not effect your A1C quickly. Your daily blood sugars will change immediately however based on diet changes. I would aim to get it at or below 6. Crazy dieting is not good. Managing blood sugars and diabetes is all about consistency. Once you put a general plan together all your numbers including A1C and daily blood sugars will fall into better and more predictable levels.
I really enjoyed reading your article. I have now adjusted my diet up on the calorie count to match the guidelines. However as I increase the calories my weight increased. How does one go about making sure to eat the right amount of calories without gaining weight.
I was eating around calories and now up to calories and more if I do a workout. I am 23 years old and I weigh I would suggest when you are feeling yourself cooking a large amount of healthy meals and freezing in Tupperware so Evan when you havnt got much energy so know you have healthy,nutritious meals in the freezer which just need to be thawed and re-heated.
I used to be so tired and hungry, I could hardly cook, I have Fibro too. As you gradually cut down on sugar and grains, and even fruit, and add more fats and perhaps more protein, you may not be as tired and hungry.
You can wait until some thing is cooked, and lose weight as you do this. Some thing that is simple, is to put a piece of meat, in a baking dish in the oven, cook until nearly done, and throw some broccoli, or some such into the dish and then cook until done.
Adding salt and spices, and maybe more fat to cook it. I cook chicken and other meat ahead as well, as most are good cold. I would suggest when you get the energy to make food that you make easy to make meals ahead of time.
Put frozen fruit or protein powder, spinach, ect. Or, you can make large dishes such as lasagna, caseroles, ect. This article is super helpful and I can relate to a lot of the symptoms listed. I worked out 5 times a day doing an hour of weight training with 20 minutes of cardio at the end. I lost 10 lbs within months, and that was without tracking any of my calories or macronutrients. I felt and looked the best I ever had.
I noticed my clothes were getting tighter and now 8 months later I am 10 lbs heavier than when I first started cutting. I still have fat on my inner thighs, hips, butt and stomach. I exercise about 1 hour per day and dance about once a week.
What exercises and food do I eat to lose these hard to reach fat areas? My diet at the moment includes a lot of rice and meat and sometimes Korean vegetables.
I also forgot to include that my calorie intake is about per day. What do you think? You are eating too little. It says it all in the article. Increase your calorie intake and see what happens. My husband has lost over lbs in 9 months.. But i am concerned he is not getting enough nutrition. He now feels tired all the time noooo energy and moody and depressed…any suggestions. Get his thyroid and adrenal results checked. Maybe he burned himself out? Did he have a sleep study before he stopped using the CPAP to make sure that he no longer needed it?
Is he still trying to lose more weight? Weightloss is like trying to kick a drug habit. It took me through all sorts of emotional rollercoasters. I went through withdrawals and kept having to bounce back. Its a very miserable experience, I mean, was a Bitch! If you all are spiritual, use that!
The process is just that, a process. After my weight loss, I was soooooo relieved! Because I was no longer eating minimum calories to lose weight. With losing that much weight that quickly, he is definitely lacking nutrients that his body needs to sustain him. He could be deficient in iron, I had similar symptoms a year ago, from eating too little and losing weight too quickly and once I got on medications for anemia, my energy and strength returned quite quickly.
Another issue to be aware of is potassium deficiency. Any micronutrient he could be lacking could cause these symptoms. Hi, My name is Katie. I am a 21 year old female who has been struggling to gain a few pounds for over 2 years. In high school I developed an eating disorder where I drastically reduced the amount of calories I was eating to lose some weight when I entered the modeling world. When I realized I was too thin, I stopped modeling and started working out more and eating more.
I also get full really easily. If you want to gain weight but get full easily, you should try eating more calorically-dense foods. Loading up on healthy foods—e. Consider introducing more healthy fats into your diet. Avocado, olive oil, fish, nut butters, etc. Yes, I have had similar issues trying to gain weight back during sports seasons and high- intensity training while suffering with eating disorders.
You need to eat enough fruits and vegatbales to get enough nutrition, without filling your stomach up. Getting calorie dense foods, and eating high calorie meals and snacks is very important. Also,remember when you are eating and get full really fast that it will be a gradual change on expanding your stomach to eat a normal amount again, after suffering from your eating disorder.
I am a single mom of three small children, work full time, and just graduated from college. My busy lifestyle left me eating fast and convenient foods that are far from healthy.
Now that things have calmed down a bit I want to focus on my health. Over the last few weeks I made the switch to mostly green veggies and protein. Despite the change in my diet the number on the scale has not changed. This is so confusing to me because I feel so much better.
Lost most of it 30 in 2 months via the Ideal Protein Diet. My two biggest stall foods are diet soda and dairy. Hello, if you eat in a calorie deficit all week, and you go over one day a week, will you gain weight?
That should be ok, as a guy that is what I did to lose 25 stubborn lbs, intermittent fasting high protein low carb low fat 6 days, and then a carb feed, good high carbs, lean protein, moderate fat and would eat breakfast lunch dinner on that day. I am a year-old female. Used to weigh about to — ate pretty clean and worked out by lifting and doing cardio. Did that for years. The last five years or so it has been more difficult to get to the gym but I still go and try and stay active.
My son is older now so I can no longer take him to the daycare. Now that he is 14 I can get in there about 3 good days a week and supplement cardio at home.
I hate working out at home. I am terrible about it and do better if I go to the gym. Anyway — I try and stick to a vegan gluten free diet due to food intolerances and the ethical environmental issues around eating animal products. I was working out though. I have hypothyroidism too diagnosed at 27 but had for awhile before that. On synthroid now and feel much better though have never gotten back to normal. Anyway — when my grandfather died in I had been working out almost daily and eating VERY clean — the weight started falling off.
I dropped to in about two or three weeks. The beginning of December we went on a cruise and I weighed By the beginning of January I was down to about — and then by spring down to This was with no diet change really and working out semi-regularly. I was maybe eating cleaner? But not counting calories or anything. I figured it was my thyroid. If my tsh is low or high I will gain. Optima for me is about 1. Anyway…I have remained ever since.
With a little fluctuation during my period but I always go back to Enter the last couple of months. My weight started creeping up — to Stomach very very sensitive. Then I started losing again. No appetite at all. Stools are always loose. Occasional full blown diarrhea — occasional full blown constipation — but mostly really loose stools. This am I weighed I do have a tendency to lose weight when stressed — like literally five pounds overnight — I can feel the weight coming off — but I usually gain it right back when stress is over — and always I have to force myself to eat.
I have had lower back pain — like almost in the sacral area — feels kind of like a nerve pain — since October. Have never had that before. I eat Advil like crazy. And they are heavier and I have quite a bit of brown discharge. Wtf is wrong with me?? Big boobs and hips. But I am afraid the scale will say 99 tomorrow!!
Definitely get LEEP done. Get pelvic ultrasound or imaging of area your in pain.. Those symptoms back pain , can also be related to endometriosis, fibroids, etc. I just had hysterectomy and feel great. Your story sound familiar. I am pre diabetic and may have irritable bowl syndrome and gluten sensitivity. My wt loss has to be due to diarrhea a lot of the time.
Doctor does not know for sure. Hope you can find out what is causing the weight loss. Hi I would not like to reveal my name for certain reasons first of all.
I drink water occasionally and I tend to stay away from junk food. You need to have a certain amount of body fat or your body thinks there I not enough food around to support a baby and so keeps you from getting pregnant by stopping or delaying your monthly. Focus on eating higher quality foods, meats, eggs and vegetables, cooked in olive or coconut oil. If there is something physically ailing you when you eat, like nausea or a very full stomach, go see a doctor to see if you have some sort of digestive or obstruction issue.
I feel guilty when I eat more than I count. What should I do? Im not a professional but based on what it says in this article I think you should eat more if you lose weight when you do!
Actually most people think.. These are 0 fat foods which helps you get more fleshy and get a good shape of your body from home..! Only drinking around 2 and a half cups of water. For example i can consume 3 pizzas for dinner. So i am getting really confused. For about a year or so I stayed around pounds. I started my period last week and the anxiety came back, but the weigh dropped again.
Is there anything I can do to get my eating habits back? I used to eat a lot everyday and I was okay and I had no anxiety. So please, if you have any suggestions or know what I can do, please tell me. Depending on where you live you could possibly find a free psychologist. Look after yourself x. Hi Emily, I had the same issues with anxiety and not feeling well after eating for about a year. I went an saw a Psychiatrist and was told it was caused by PTS. I was told to take gaviscon after each meal.
It worked pretty well tasted terrible But I also found that taking some calm breaths and not concentrating on what my stomach was doing seemed to help most of the time. I am fine these days, sometime it if I get stressed it happens, but I try to keep it together. I hope you are well these days. Although losing the weight feels great, I am kind of worried.
The past few months my period was getting shorter and then last month it just completely stopped. I have not been able to really sleep a whole night without waking up multiple times. My mood also changes so much! What do I do? I usually eat around calories a day. I tried increasing my food intake for about a week but I noticed I gained weight so I went to eating that amount of calories. Whenever I eat more more food, I feel like crap.
How can I continue to be healthy and not gain weight? Thats not enough your body is still growing and needs great nutrition. Eat every hours check out trim healthy mama. Hi Brooke — Google Alisa Viti. I am 18 and I weigh 48 Kg which is lower than its supposed to be. I dont get tired or show any signs of illness though my sleeping is also regressing. But I am going through a lot of stress because of high school final throughout the month. Is this normal or should I ask a professional? Should I answer my hunger?
Any advice would be great. Do you have a treatment team that you work with? Your body is desperate to take in more nutrients in order to protect vital organs, return hormones to normal levels, and a variety of other things. Every person I went through treatment with felt exactly the same way. Imagine not being cold all the time, being able to think about something other than food, being able to concentrate better than a goldfish, being able to go out with friends and family without having to pre-plan every bite of food and just being able to enjoy it….
I noticed that when I go too long without eating I feel sick and shaky. And I get headaches. I do tons of walking. I reduced my calories to about per day. HI Lea, Letting your blood sugar drop too low can be what causes you to feelsick and shaky. Dehydration could also play a part. Hi, I have been recovering from an eating disorder for about three years now and I recognize myself in almost every sign. Anyway, I wanted to thank you for your article, it really opened my eyes and you just made me more determined than ever to change to a healthier diet.
Is having a large stomach and smaller extremities also a sign of under eating? You need to take a good Probiotic anywhere from billion is what it says on bottle. Stress can also make the stomach get larger. And Preg of course. Stress seems to go straight to the Gut. Probiotics will help a lot in getting stomach down. But stress is a ruling factor if you are stressed. I am so small I am losing weight so much I eat I sweat at night alot I urine a lot sometimes I have bad leg cramps joint pain vision not good sometimes I feel my heart fluttering what happening with my body.
At my smallest size with flat stomach and in shape, I weighed lbs. My goal is to get back to to that. May I eat calories a day and still do my 6 days a week workouts that are zumba, aerobics and treadmill? I also do not eat bread, rice, or potatoes except for 2 cheat meals a week. I also may have something sweet days a week in small moderation. Last year I was constipated due to my bad diet of pizza and mars bars until I saw a dietician.
She told me to eat fruit and veg, I also still have an anal fissure. But since then I lost 3 and a half stone, I eat Weetabix for breakfast, an egg sandwich for lunch and 6 peanut butter sandwiches and 4 granola squares for tea time. I also make 2 protein shakes 37 grams per shake each day. I literally cannot fit anything else in my stomach till at least 11am the next day usually after my 1st BM. I have tried everything to gain weight but since the undiagnosed abdomen pain and rib pain I feel like I am struggling with weight gain.
I am worried if this carries on my body will go into shutdown or anorexic mode. I believe because I eat so poorly my muscle fat is eating itself up inside as how can I remain the same weight eating so little and so poorly?
I had a CT Scan, an Endoscopy and the usual tests and all came back negative. So if anyone has any idea to what I could try I would be grateful please. Note that I do not drink milk or eat cheese as it causes my bowels to go crazy. I have had enough now and I am a litte scared that I am becoming anorexic, but I feel no matter what I eat I just end up in the toilet all the time note that my BMs are 3 — 4 a day but always the next day not that night so my digestive system is working roughly on time.
Sorry for going on but I just need someone who has heard of similar conditions and learn how to battle this. Any male or female adult eating 1,, calories per day and doing crossfit days per week is guaranteed to lose weight, no exception.
You have NO right making such an ignorant, umbrella statement like that, especially being a man. I am not overweight and am a decent eater, though I could definitely eat more vegetables. My problem is under-eating and disturbed sleep. It can take me time to fall asleep and I can sometimes wake up early. I have and am in recovery severe anxiety, GAD and health anxiety. I often worry hunger will wake me up and cause my own cycle. I can be starving and be okay without food and then that hunger feeling fades.
I am not trying to lose weight, I just forget to eat. And now I am hungry and nauseous and I have had similar things like this before and food always helps because sometimes I revert back. Can eating more fix this problem? I seem to suffer with the same issue. I do so good all day. I eat low carb which I know people that are against but it has worked for me over the last 4 years but here lately with personal problems in life anxiety has caused me to not sleep very well.
I will end up snacking after midnight unlike you, I EAT! I will feel guilty about it and usually toss it moments later. I think Xanax will increase hunger or maybe not. It almost acts like Ambien, in that aspect. I guess I need not take that drug either and just stick to Melatonin 10mg and perhaps some Benadryl. At least this combination will eventually get you back to sleep… No scripts, no guilt!
Hope things get better for all. I want to feel and look awesome for years? Good luck on your weight loss journey! I am a 48 year old mom of 3. I was low carb, low calorie and high exercise for 4 years.
During that time, I gained 35 pounds, and started waking up between 2 and 4 almost every night. Before that, I had never had weight, or sleep issues. Although the weight gain and sleeping issues were frustrating, I felt that giving up grains and sugar, adding free range organ meats and bone broth, and continuing to eat lots of whole foods—mainly plants which I was already doing was a good idea, and so I kept on the same path, mystified by the constant weight gain.
One day I realized that I had stayed in a hungry state for the entire 4 years, and I decided to never let myself be hungry again and see what happened. In addition, it just felt really good to not be constantly hungry. I could not believe that doubling my calories was the cure to my issues! It was VERY frustrating to be so misunderstood—folks just assumed that I was overeating and under exercising. More importantly, it was frustrating to be working so hard to have good health and instead achieve poor results!
I am very happy to find this article! Thanks for getting the word out!!! I hope others who are struggling find this article before they give up. I feel like I am in the same boat. Knowing how much is too much is hard though! I have been struggling to find a happy medium to lose weight. I was puffy swollen and very irratabile.
Beings my thyroid was out of sync it threw my body for a loop. I switched from levothyroxin to nature thyroid in October a year later after my diagnosis. At my dr appointment in March my dr suggested I eliminate gluten and eat low carb high fat. When I say high fat I am not talking the bad for you fats but good fats olive oil, coconut oil etc. I have lost 7.
Works for me I am 61 years young and am getting my life back. I use my fitness pal to log my food and it helps with keeping track of my nutrition protein, fats, fiber etc. I also belong to a FB page that is amazing for low carb living.
It will be my way of eating for life. My husband has also followed me and he has lost 20 pounds in 7 weeks seems men lose so much quicker. We do not restrict our calories either. Restricting calories and under eating is not the solution I can attest to that. I eat more calorie wise than I ever have and am losing weight getting healthy and feeling great.
One other perk for me I was always cold and very tired and I know this is all part of my thyroid disorder but since adapting this way of eating I have pretty much eliminated this all together. I try to keep my carbs around 40 per day. My daily diet consists of lean proteins, eggs, vegetables, healthy fats, and I eat berries for fruit. Raspberries I had found are the best for low carbs. Unfortunately a lot of fruits and vegetables are high in carbs. I try to get the bulk of my carbs from vegetables.
I wish you luck as I know all too well how hard it is when you have thruoid problems. Kiwi I am under the care of dr and I am following her instructions. Not sure what your referring to about fat and water…. Not everything works for all but I am very happy with how I feel and being able to feel good is even more important than the weight loss.
This works for me. I think we all have our opinions on different eating styles I am only sharing what has worked for me. I am a 70 year old female. I was diagnosed with hypothyroidism many years ago and take. I am gluten and lactose intolerant and eat a very restricted low fodmaps diet as I had colon cancer 15 months ago and had 30cms of my colon removed which caused a lot of diarrhoea.
I now find that I am cold all the time, cannot get to sleep and if I do sleep it is only for 3 hours or so. I am never tired in the day either. I am losing weight now weigh 60kgs and wonder if anyone has any suggestions as my concern is lack of sleep.
It completely suppresses my appetite to the point that I feel sick even trying to eat anything. The medication is necessary and a last resort after several others tried and failed. I have the same problem. Hi My name is Brittany. I am currently In September I started at I eat 6times a day. I workout at least 2 or 3 times a week. But I have not lost a pound. Especially in my midsection.
Then the weird thing is I start my morning with a flat stomach and by lunch I look pregnant lol. Have you had your thyroid checked. All the symptoms sound like you could have Hypothyroidisum. I have it and all the symptoms you mentioned go along with it. I recently started a low carb diet which has helped me lose weight but you need to also be on medication if you have thyroid problems.
Good luck to you. Hi Brittany, First of all—good on you to have not gained, and to have lost some weight! I encourage you to get the following numbers about your health: You can google around and find the meaning of those numbers and what level they should ideally be. It sounds like you are struggling with insulin resistance. If your fasting insulin is higher than 5, then this is most likely your issue…. Brittany, I was in your boat a year ago.
I weighed more though: I got up to lbs before I decided that I needed a lifestyle change. My problem was portion sizes. Without realizing it, I was eating twice as much as someone my height and age should eat! And I had to eat that much, just to feel full! It has taken almost a year, but I am now down to , and all that I did was use a calorie counting app loseit some of my friends used fitness pal.
I started logging all of my foods, and I realized that my portion sizes were causing me to overeat. I used the app to help control how much I was eating, and I would exercise to pull my calories back down to my goal if I over-ate during the day.
Running a calorie deficit works. Having little rewards every 5 or 10 pounds is important, and having someone who keeps you accountable besides just you is important as well.
My husband will purchase and play a new board game with me, every time I hit my 10 lb goal! I do not eat paleo, but I stumbled across this article while trying to find help. I started losing weight with diet pills and exercise and gradually losing through the years. The last 5 years I have focused on just eating lower calories and have made it as low as lbs. This has become all consuming.
I was happier teetering around I do exercise ever single day for an hour and a half and keep my calories at ish. I have binges about every 8 days that easily go into the calorie mark. I have been living this way for far too long. I obsess over food to a grand scale and constantly think about it. When I am done with a meal I am actually sad.
All I want to do is eat. I never ever want to be fat again and find myself trying to get back and keep telling myself I will live normal when I get there, but I cannot get there.
I am miserable and hate social gatherings and will cancel and avoid at all costs. God bless my husband who has been with me for 21 years, he loves me so much and I am making him miserable too. I never leave the house EVER! I go to the grocery store on saturday morning and thats it.
I dont want to be fat again, I cannot lose weight so therefore I cannot eat more cause when I do I gain. There is a great online community for Intuitive Eating as well. Please buy the book. I am rooting for you! Are you saying at lbs. Be lucky you are only a couple pounds overweight. I am a 58 year old male that always weighed about lbs. After 2 back surgeries and heart surgery I was bed ridden for 3 years.
I am finally going to lose that lbs. I am SICK of being a prisoner in my own body. Please Google Overeaters Anonymous. I completely relate to every word that you wrote. I was pounds last month and now currently im Amorah I recommend that you eat a little more or add another snack you are feeling the way you are because you need more fuel to give your body more energy and since your young you burn calories faster because you are more active.
I promise you will feel a lot better. Girls your age should eat no fewer than calories a day. That means you have even less muscle to help you lose fat in the future muscle is hard to get back!
Over the long term, under eating can be very harmful to your health. I am a 15 year old girl and I have been a good restricter for myself since third grade. I typically eat around calories per day and it seems like enough to me but I am and whenever I try lowering my calorie intake to lose weight which is always I can never lose any weight. I realize now that I am not nearly eating enough along with excercising 5 days a week and I want to start eating more but I am afraid of gaining weight.
I try to eat very healthy and protein packed food but no matter what I eat I still feel overweight and unable to lose weight. What should i do? What does your typical menu look like? You could be underestimating how much you are eating. Eat more plant based foods. Peanut butter almond butter flaxseeds healthy fats.
During the course of 2 and a half months, I went from pounds to The way I lost weight was very unhealthy, each day I lowered my calorie intake and now I only eat a few snacks a day. I splurged on junk food and chocolate during my last period. My skin is loose and the muscles in my legs are not as firm anymore.
You should definitely speak tp tour doctor about it. Gabriella can you speak with a parent to make an appointment with a primary care physician? Most health plans will make an allowance to see a nutritionist. I would recommend you start there. Your weight loss is impressive and shows discipline but is not healthy.
At your young age you have years of growth ahead of you and need to eat more. A progressive physician should be able to refer you to a nutritionist for your diet and a therapist for your depression.
Growing up is very hard. Good for you for seeking advice on this site…but seeking out medical in person help is the best advice i or anyone else can give you right now.
So soooo glad I found this. Exercise at least 4 times a week and I am on my feet all day. I upped my fibre intake, had more protein when I could and avoided more carbs than normal and was reaching cals a day, if even some days. Could not figure out where I was going wrong. After Reading this and agreeing with at least 5 things I realised that I was having the right things but no where near enough for the amount I do.
People are so obsessed with losing weight that they go so low on calories and it can cause a lot of harm to your body. PS what has helped me as well is eating small meals and snacks every coup,e hours. If your an active person you need to eat more frequently! Stop letting tv advertisements and crash diets control your life! Your better than that! I eat around calories a day. Am I not eating enough? I am 16 years old and I do gymnastics 4 days a week from 4: I recently lost about 20 pounds because I cut down on how much I was eating.
I have just started to increase the amount I eat in a day because I am not having a period and I have no energy to do the sport that I love. For example, this is basically what I eat everyday. I think that sounds very healthy, minus the chocolate in the milk lol.
I will try to eat more, though often, no desire to. I know something is wrong, but doctors have been dismissive. But even after all that, I still feel terrible, like something is still wrong. Will I ever wake up and feel well and strong? If someone out there can help, I implore you. This is positively depressing. Like you, I struggle from many symptoms no doctor has taken seriously. Do your own research. I am convinced after years of this and no help from the medical industry that we have to trust ourselves and look into any and all options.
See a naturopath, see an syrveduc practitioner, see a Chinese herbalist, see a nutritionist. Anyone who says diet does affect your health is mad. Trust your gut and keep searching. I wish you the best! Hi, I just recently weighed myself and I use to be lbs and now im only lbs.
I lost this in a week. I dont use the bathroom very often. And I only eat breakfast and lunch on the weekends. I have more stress than an average teen because of the college prep classes I have. Im also late for my period. Could me being underweight be the cause of all this? While lbs is perfectly healthy for your age and height, it is a little alarming that you seem to have lost this in a week. The chills and constipation should set off an alarm too. I hope you start feeling better.
I was always known as having the clearest of skin, and I have suffered with abyss acne for the last few years. I never thought it was a case of under eating because of how big, bloated and fat I became, it seemed the less I ate the bigger I got.
I am almost 16, 5,5 ft and I weight about pounds. I think You may want to eat a little more than what you are currently at. Think about how much you walk in a day and how many calories that consumes on its own. All of your symptoms can be caused by not eating enough, even anxiety.
What are you doing for exercise 5 days a week? Do you walk a lot throughout the day? Your best bet would be to buy some sort of fitness tracker, preferably one with a heart rate monitor. You could also use a calorie tracker like My Fitness Pal and track how much you eat. I use the app on my phone and I also use My Fitness Pal to track my calories.
The best part about the two apps is that you can sync them together. Your parents may be willing to help you buy one. You also want to make sure you eat enough protein.