5'0" female, 44 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained to 109 on sugar cheat. Reset with 85P / 90C / 90F. Currently weaning off fat to 85P / 90C / 60F.
MY PRIMAL: I (try to) follow by-the-book primal as advocated by Mark Sisson, except for whey powder and a bit of cream. I advocate a two-month strict adjustment for newbies. But everybody is different and other need to tweak Primal to their own needs.
It is sad how most restaurants operate these days. My husband used to work for a local non-chain place back in the 80s and they made their own ghee every week and used that for everything. Then they switched to some yellow crap in a can. Bah.
5' 9" 47 YO F
PB start June 2, 2012
Pre PB SW = 180 (no scale at home, Mom's scale January - 153lbs!)
Current deadlift 245 lbs, squat 165 lbs, bench press 135 lbs
That day we discovered a farmer's market and bought heritage eggs. Oh...my...God, it was amazing. Fried those babies in some butter with a large side of back bacon and we were laughing all the way to the yummy bank.
Well, if you can go out to a national US restaurant strip mall chain and order a whole wild animal (lobster), you're doing pretty good. Normally in instances like that I just suspend my primalness for the evening.
If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/
Next time order the lobstah and steemers with plenty of buttah and you will be sufficiently satisfied and we Mainah's will be very happy you help support our economy! PS: Of course it would be much better if you visited our most awesome state and sample our fare in the most pristine conditions!
You'll never see the light if you're in someone else's shadow, or said another way, life is like a dog sled team, if you're not the lead dog, the scenery never changes
The steamed veg problem at Red Lobster is in the seasonings they put on it. If you ask specifically and make it clear that you have gluten and soy issues, they will steam some plain broccoli for you, or at least they will here. A lot of chains put seasoning blends on their vegetables, so they are not really plain and have all sorts of weird mystery stuff in them.
But really, if I want seafood, it's stupid expensive a lot of the time here anyhow, so I will go to a good local place and get some quality stuff that I know will be served with real butter. As Apex said, you might not be able to go out as often, but in my city, there are some really great local restaurants that specialize in local, organic foods and are really aware of dietary sensitivities. And actually, a lot of the time, they're not really much different in price than some of the chains, and the food is a million times better.
“If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde
I think that is what annoys me most about chains- you take something simple- a no-brainer- salad with chicken or fish and broccolli and the next thing you know you are sick because you are god knows what. LOL, just grilll a chicken breast and put it on a bed of lettuce that you rinsed with water. Serve with actual olive oil and vinegar. Instead you get some injected chicken product, on a bed of lettuce rinsed with beach, coated in soy oil with a healthy slug of corn syrup.