Back from Europe

I am back from Europe, where I have been for the past six weeks, with a study abroad group. I had an interesting experience with the Perfect Health Diet while in Europe. First off, it appears I lost 3-4 pounds while I was gone, which is amazing, considering that we ate out almost every day for the past three weeks, often three times per day when we were in deep travel mode.

But following the PHD principles led me to making good choices. Among the items I consumed while abroad: a good deal of cheese made with raw milk; deviled lamb kidneys; pate de foie gras, pheasant pate, goose liver, pastured eggs, grass fed beef (especially in Scotland and Ireland), many truly fresh vegetables, a bit of chicken, fish, shrimp, etc. It was especially easy to eat in France, Belgium, and Luxembourg, as the local culture practically demands quality cuisine. It was more difficult in Switzerland, Germany, England, and Northern Ireland; somewhat less difficult in Wales, Scotland, and Ireland. I spent the most time in Belgium, with a fresh market every weekend and whenever possible, we purchased fresh food and ate in. But when we ate out in Belgium, we ran in to some excellent restaurants, such as Comme Soupe and t'Injaske. Everything is made fresh and the quality is just superb. My wife even bought a Belgian soup cookbook, so we can eat tasty, fresh, and hearty soups in the states.

The hardest part came when traveling in countries not known for their cuisine (e.g., England, Germany, Switzerland), but my strategy there was to hit the supermarket and buy whatever I could to eat. That usually meant cheeses, chicken, soup, vegetables, and yogurt.

So I am living proof that one can travel, a lot, and eat out, a lot, yet still lose weight when making wise choices. I am especially grateful to the Perfect Health Diet for convincing me to add back foods like rice, potatoes, bananas, and yogurt, which made the task all that much easier. Without spiking my blood sugars, but that is a post for another day (I am a type II diabetic). This "safe starch" concept has really helped make the low carb lifestyle sustainable and healthy.