My problems with suits

[MisterGrey]

Speaking as someone who struggled (and still does struggle) with weight, I can sympathize. I steadily ballooned up to 300lbs throughout middle/high school, and finally got fed up with it by the time I hit college. I'm a much leaner 180 right now, which at 5'10 with a broad build isn't too bad. I was 165 until recently, but similar to yourself (albeit under less noble circumstances), I contracted mono earlier this year and was laid up for long enough to pack on some pounds.

I initially modified my diet; I cut out soda and candy and cut down on the junk food (my mother comes from Eastern European Jewish stock, so baking is a compulsion in my family and no matter how far you get from them, you will be constantly exposed to tasty foodstuffs; so completely annihilating baked goods just wasn't an option with the temptation always there). For some reason my own metabolism tolerates baked goods better than candy, anyway. In order to wean off of soda I first transitioned from regular to diet, and then from diet onto seltzer water, which is what I drink now. You still get the bite of soda but none of the sugar or calories. I likewise increased my vegetable intake. I've always been a meat and potatoes kind of guy so this took some adjustment.

After diet modification came the exercise. About 90% of the weight I lost by walking. Around the time I started college my car got totaled by a dolt who had never heard of the concept of hydroplaning and decided to go 75mph in a 65 zone during a thunderstorm. So for a long while if I wanted to get anywhere I had to walk; it coincided nicely with my weight loss goal. I was taking eight mile round trips to the mall/library/work, six mile rounds to the grocery store, and when I didn't need to go anywhere, 1-2 miles a day around my neighborhood. Start with a low number and work up if need be. Walking is your friend; running will tire you out quickly, and unless you're on a track or forgiving ground, be too harsh on your joints. Just a one-to-two mile a day brisk walk (3-4mph) can work wonders for your body over time.

These things being said, being bald doesn't effect how good you'll look in a suit. There are plenty of factors, like build and complexion, that can affect what color of suit you'll want to wear. Hair isn't one of them. I started going bald three years ago and just shaved everything off; and I still look good in the stuff I wore when I had hair. So I wouldn't worry about that. Although, with sensitive skin and no hair, hats are definitely your friend.

I'll echo the above sentiment that vertical stripes are your friend. They'll make you look slimmer, taller, and, honestly, pinstripes just look damn cool. Likewise, darker colors can make you look slimmer, as well. If your bulk is settled around your torso/upper body, a dark jacket with light pants can de-emphasize your upper body weight and let you play some mix-and-match. OTR suits are too often designed for people with very specific body proportions; even at my best physically I had problems finding an OTR suit where the jacket and pants both fit properly, so I tend to stick to the sports coat/contrasting pants look, or buy suits that are sold as separates.

Don't necessarily give into a temptation to wear a baggier suit to try and hide weight. I did this when I first started wearing suits in high school, and looking back now, they made me look even heavier than I really was. Excess material + baggy = illusion of more body for them to cover. It's possible to get a jacket that's snug enough to slim you down but also roomy enough to give you the comfort of mobility. A jacket shouldn't be so tight that it wrinkles like a prune if you move an inch of your body.

I hope that this information has been of some use or help to you; and I hope my fellow loungers will forgive me if I'm being presumptuous, but thank you for your service to the U.S. A pleasure to have you here with us.

 

[Tomasso]

fabric colors that fit to skin and hair color would be interesting for most of the other guys here too.
Does somebody have a theory .....?

Yep.

 

[SGT Rocket]

Thanks

Thanks MrGrey for the pep talk! I'm beginning to do a lot more walking now that it's warming up a bit (for Minnesota). I've also read that you can control most of the weight by what you eat. So, I've just decided to eat much slower and begin to really think about chewing and enjoying my food as I eat. This in place of the food coma/blackout that I usually go into while I eat (In a previous life, I think I was a T-rex or something-- the dinosaur, not the band) lol

Ok, I will resist the temptation to go too baggy on the suites. I'll also try to go for the stripes. They are super cool!!!!!

 

[Marc Chevalier]

Ok, I will resist the temptation to go too baggy on the suites.

That's a sweete plan which will help you keep a neate appearance. Also, remember to avoid eating processed wheate.


.

 

[LaMedicine]

@Paisley

Totally fftopic: again, and no offense to you. To be honest, I prefer not to divulge in the details of my professional status unless it's on medical issue related boards, but anyway.
I am a licensed and practicing board certified general internist with subspeciality in diabetes, and a member of the Japan Diabetes Society and the American Diabetes Association. So, I keep up with the latest clinical recommendations, and the latest researchs where clinical applications are concerend. When it comes to basic research in labs, I will admit that I'm probably not completely up to date, but I do skim the titles of various medical journals, and attend large medical meetings whenever possible, so I do have a general idea of where the present direction of research is centered.
Obviously, I will go by the book where my daily dealings with my patients are concerned, though I will take as much time as I can with my patients to help them make the modifications and adjustments they need to, as viable as possible for their individual lives. That doesn't mean that I change the standards of treatment and assessment of control, though, I still stick to the clinical recommendations and guidelines set up the the JDS for my Japanese patients, and give advice along the ADA guidelines for the Americans that I know.

As far as the ADA recommendation on MNT (medical nutritiona therapy) goes, the recommendation in regards to carbohydrates is a minimum of 130g per day, which also is the RDA from FDA. To quote "The recommended dietary allowance (RDA) for carbohydrate (130g/day) is an average minimum requirement and is lower than most individuals consume. Therefore, low-carbohydrate diets (restricting total carbohydrate to <130g/day) are not recommended. An important reason for not recommending low-carbohydrate diets is that they eliminate foods that are important sources of energy, fiber, vitamins, and minerals and are important in dietary palatablilty."
The JDS recommendation is a little bit different, as first, the required daily calories of the patient per the ideal weight is calculated, then 60% of the caloric intake is alotted to carbohydrates, 17-20% to protein, and 23-20% to fat. With a 1200 kcal diet, this constitutes 180g carbs, and around 60g protein, 27g fat. The difference is primarily due to the fact tha rice is the staple in our culture, and the difference in abilty to digest and metabolize the various food groups arising from ethincal difference in such functions.

Also, many people (I am sure you are not one of them, as you are studious about your diet and nutrition) are confused about carbohydrates and sugars. Part of that is due to the medical community, as we tend to use the terms interchangeably, even when we mean specific items, because we know what we mean in our own circle. The 130g carbohydrates doesn't mean 130g glucose or sucrose or fructose or whatever. It means the total intake of the items that chemically belong in the carbohydrate group. Also, carbohydrates aren't included exclusively in what are considered carbohydrate foods, they are present in other food groups as well. As an example, diary products are categorized in the protein food group, but also contains lactose, a disaccharide. Even meat has carbohydrates in them, althoug a very small amount. If you are getting the alotted amount of carbohydrates through vegitables and whole grains, then you're doing well.

About your mother's blood sugar control. If over 200 is FBG, and she is not taking any medication to control the glucose level, then her peak glucose level could easily shoot up to the 400, 500 range. This can cause decrease in mental function. The threshold for hyperglycemic coma is said to be around 600mg/dl, though there usually are other conditions that actually trigger such comas. Her condition should also be assessed through her HbA1C level. HbA1C is an indicator of how high/low and how stable one's glucose level is/was over the past 2-3 months. Diagnostic criteria for diabetes is at and over 6.5%. Within 7% indicates good control.

The importance of glucose level control lies in prevention/advance of diabetic complications--retinopathy, nephropathy and neuropathy, as well as cardivasacular and cerebrovascular issues. If the patient's glucose level can't be controled even with the recommended weight loss achieved, a good life style, and the food intake controled within the dietary recommendations, then it's time for control through medications to step in--various agents that control insulin resistance, pancreatic viabilty, absorbtion, and insulin.

Recommendations for control for non pregnant adults are:
A1C <7.0%
Preprandial capillary plasma glucose (to put it simply, FBG) 70-130mg/gl
Peak postprandial capillary plasma glucose <180mg/dl
A1C is the primary target for glycemic control.
(ADA Clinical Practice Recommendations 2010)

Incidentally, clinical application of insulin came into being during the Golden era.

Okay, sorry I wrote a book on a totally fftopic: subject from this thread

 

[LaMedicine]

Eating behavior modification.

Some has already been said, but.
1) Take small bites--half a golf ball size or less if possible.
2) Put your fork/knife/spoon down with every bite. Don't pick it up until your mouth is completely empty.
3) Chopsticks help, too.
4) Chew slowly and thoroughly, savor your food.
5) Avoid drikinking with meals as much as you can. Especially, don't chase your food with fluids.
6) Plan your meals beforehand if you can.
7) Use plates and saucers one size smaller than you habitually use.
8) Don't heap food on your plate, make sure there are spaces you can see the plate beneath the food.
9) Keep your intake to one helping. Do not go back for seconds.
10) Take time to enjoy your surroundings and make the effort to make conversation with those at the table, don't talk with food in your mouth.

 

[Paisley]

fftopic: LaMedicine, others can go by the book if they like, but my mother and I are going by results. My mother finds that when she eats starchy foods, her BG goes up. (Yes, she does take prescription medication for diabetes.) When I eat grains (including whole grains), I get bloated and hungry. And so on.

The American Diabetes Association sells its endorsement to junk food companies and is sponsored by drug companies and Cadbury, the candy maker. Given these relationships, I don't pay any attention to what they say.

As usual, the responses to an article are sometimes even better than the article itself:

I was diagnosed with T2 diabetes while a PhD candidate in biochemistry 20 years ago. The doctor gave me the ADA pamphlet about what to eat. One day, I ran across a veterinary pamphlet about treating animals with diabetes and it was diametrically opposed to the ADA pamphlet, which made me curious enough to go into the research library to find out WHY humans were different from every other animal.

I read research about how various foods affected normal people, T1s and T2 diabetics and saw the bg profiles for meals consisting of carb, protein and fat and various combinations. I saw the veterinarians were right and briefly considered seeing a vet for my bg control, but decided I'd just manage it on my own.​

 

[John in Covina]

When I get back to work, I'd like to get a nice, well made bicycle to excercise with by taking bike rides.

 

[SGT Rocket]

Good plan

Some has already been said, but.
1) Take small bites--half a golf ball size or less if possible.
2) Put your fork/knife/spoon down with every bite. Don't pick it up until your mouth is completely empty.
3) Chopsticks help, too.
4) Chew slowly and thoroughly, savor your food.
5) Avoid drikinking with meals as much as you can. Especially, don't chase your food with fluids.
6) Plan your meals beforehand if you can.
7) Use plates and saucers one size smaller than you habitually use.
8) Don't heap food on your plate, make sure there are spaces you can see the plate beneath the food.
9) Keep your intake to one helping. Do not go back for seconds.
10) Take time to enjoy your surroundings and make the effort to make conversation with those at the table, don't talk with food in your mouth.

This looks like the easiest diet in the world. More of a lifestyle change really-- which is how I'm looking at my current weight loss plan: lifestyle change. No one will yell at me now for not finishing a meal in one min. lol

However, I don't understand why isn't not good to drink with a meal, or drink after a meal. Can you go into a little more detail on #5 above?

Thanks!

 

[Whithead]

Avoid horizontal [pin]stripes...?

Go with dark colors; they are slimming, and pinstripes help. Avoid horizontal stripes.

So no "Henry Blake" suits?

(I hope someone remembers the "Special" suit McClean Stevenson got in a MASH episode...Navy blue with horizontel pinstripes...anyone? No...okay...I'll be quiet)

 

[LaMedicine]

However, I don't understand why isn't not good to drink with a meal, or drink after a meal. Can you go into a little more detail on #5 above?

Thanks!

Fluids can flush food out of your stomach and get you hungry faster. It's fine to drink some fluids with your meals, but best not to chase down each bite with fluids, especially high calorie fluids.
Also, some things like soda can be triggers to *junk* foods because of the reflex association--guzzling soda pop + gobbling up one whole large size pizza, for instance lol lol lol

fftopic: This should be a different thread or something if the discussion is going to go on.

The primary goal of successful diabetes mellitus treatment is
1) The patient being able to attain the life span as same as a healthy person.
2) The patient being able to have a good quality of life throughout their lives.
I'm sure no one will disagree with this, and in fact, this is the same for any illness.

With diabetes, to be able to have reasonable longevity means preventing occurences of incidents that can be life threatening--heart attacks, brain strokes, and other illnesses that the presence of diabetes increases the risks.
Retaining a good QOL primiarily means preventing the development of diabetic complications--blindness due to retinopathy, chronic renal failure that leads to dialysis due to neprhopathy, and neuropathy which causes sensory disfunctions and can complicate such issues as infections because the patient can't feel pain.

At the present time, the best indicator for staying in control of these issues are glucose and A1C levels. In other words, keeping these levels as close as possible to the levels of non-diabetics is the best way known to prevent the development/advancement of such issues. Controlling dietary balance and intake, exercise to reinforce the body's ability to metabolize the nutritents, and when those measures aren't enough, medication, either oral, or injectionswith type 2 diabetes. With type 1 diabetes, insulin injections are a must along with life style control.

Diet is a tricky issue because we have to eat to retain life, and eating also is one of the basic pleasures. Another thing about diet is that there's ethnic differences in how well a person can digest certain kinds of food and nutrition.
So, when given the same dietary environment, certain ethnicities will have a higher rate of diabetes than others.
I think one of the reasons the ADA MNT recommendations are rather vague is due to the wide range of ethinicities present in the US, which means Americans have a wide range of traditional foods and patterns of eating. JDS has a more exacting directive on dietary instructions for diabetics that works well for the general population as well because our traditional meals are basically the same--there are some regional difference, but not as much as one would find with different cultural backgrounds.
One thing that needs to be clarified is that carbohydrates do not equal starches, though starch belongs in the carbohydrate group. The RDA is for total carbohydrates, not starchy foods only. As realistic intake, it includes starch based foods, but it's possible to reduce starch as much as possible and still get in the RDA.
One of the reasons that many people attribute bloating to starches might be due to the bacterial flora in the intestinal tract, or the lack of thereof. Our body can't digest everything completely on its own, it's helped by bacterias in our digestive tract that helps the breakdown of carbohydrates. If there's lack of the types of carbs that a certain strain of bacteria breaks down, then the particular strain may very well disappear. Once it's gone, if the particular type of carb is added back in, it would spell trouble. Some people also may have some intrinsict factor that prevents the devlopment of such flora, thus making it harder for them to deal with carbohydrate digestion. Also, Asians/Asian ancestry people have proportionally longer intestines which provides a longer section for these bacterias to flourish, allowing us to deal better with carbohydrates. However, we can't deal as well with meats and fat as Europeans/European ancestries do, so that causes us problems.

I'm going to say here that Ameican portions do me in, too, even more than the greasy foods that seem to be common. (I don't do that well with greasy foods, though.) Whenever I'm in the US, I lose my appetite just to see the amount heaped on my plate, whether it's a fast food place or an expensive restaurant. One serving will feed 3-4 me

 

[Tomasso]

fftopic: This should be a different thread or something if the discussion is going to go on.

But, it's interesting![huh] And, I may never find it if it's moved.

 

[John in Covina]

fftopic: The bacteria in the stomach are often nearly wiped out when one takes antibiotics. Health food stores carry several brands of capsules (dried material) that can help re-establish the flora you need. I have used one called Pro-biotics from (US) GNC stores for a long time, they help a lot after the flu or other stomach maladies. Some of the yogurts are touting their biotics too, but the capsules are faster to replenish.

 

[Paisley]

My low-carb experience in a nutshell

Probiotics are good; however, most yogurts are sugar bombs.

From what I've read, different diabetics definitely have different tolerances for carbs. That piece of information would be more helpful than the ADA's suggestions like "don't pass up a slice of birthday cake!"

My mother is very happy with her new diet of meat, eggs, cheese, vegetables, and a little bit of bread now and then. It's more than her BG level, which is higher than it was some weeks ago in the rehab center (but lower than it was when she got home and went on a carbohydrate bender): she's been transformed. I've never seen her so happy and energetic.

I'm on pretty much the same diet (without any cheating) for a different reason: excess carbohydrate causes acid reflux in susceptible people. But I've noticed that without the high-carb foods, I don't get headaches, bloating, sinus pressure, or those little aches and pains. It took a week or so for my energy level to adjust, but I am working out again just as I did before.

I also suggested cutting down on carbs to a coworker whose doctor said that at her age (mid 50s), she couldn't lose weight even though she worked out every day. She's lost weight and says she feels great. If you eat excess carbs, you can exercise until you drop and you won't lose an ounce.

I'm sure there is a scientific explanation for all of this, but my philosophy is simple: if a food is making you fat or sick, stop eating it. Some say to eat it in moderation, but I look at it from what I have read of paleoanthropology: humans didn't eat grains or beans until about 10,000 years ago when they started farming. And potatoes are from South America. If humans and their ancestors did without these foods for some two million years, I can live without them, too.

 

[LaMedicine]

From what I've read, different diabetics definitely have different tolerances for carbs.

The rise of diabetes here is attributed to the rise of western foods--the increase of protein and fat as represented by meats-- intake.
It's interesting that while the morbidity rate of diabetes is 7% for the Japanese in Japan, it rises to 14% in the Japanese ancestry community in Hawai'i and to 30% in Japanese Americans on mainland US.
Here the instruction in a nutshell is, traditional Japanese recipes in traditional balance with total intake and salt in moderation.

 

[Paisley]

LaMedicine, I wholeheartedly agree that a typical American diet is apt to give a susceptible individual diabetes. I've never seen a study on what that diet consists of, but I've made some observations at the grocery store.

• Overweight people (who may or may not be diabetic) tend to have a cart full of foods like potatoes, fruit, cereal, bread, and boxed food. I've never seen a thin person with a 10-pound bag of potatoes.
• Overweight people tend to have more food in their carts overall.
• Thinner people tend to have more greens in their cart.
• The major grocery store near my house has aisles and aisles of crackers, cookies, candy, ice cream, sugary drinks, breakfast cereal, chips, salad dressing, and pasta. There's a huge case of yogurt; all but one brand has added sugar in one form or another. The butcher, canned meat, cheese and egg sections *combined* are a fraction of the size of the carb section.
• Granted, I'm not familiar with the typical diet of Japanese-Americans. The only one I know of is Dr. William Davis, who is part Japanese and ended up overweight and diabetic on the low-fat Ornish diet.

I've tested my own BG over the past few months.

• My fasting BG early in January was 90. I had recently cut wheat from my diet.
• My one-hour BG after eating a cup of potato was 120.
• A month later, I had cut back on all sugars, but I wouldn't consider my diet low-carb. FBG was 86.
• Last Sunday, after a week or so on a low-carb diet, to which I had added fat mostly in the form of nuts, my FBG was 85.
• Later that day, I ate two strips of bacon and some cauliflower and cheese (fried in the bacon grease). My one-hour BG dropped to 69.
• I've lost 8.6 pounds since mid-January.

After a lifetime of eating potatoes every night, gravy every day, and a long habit of having milk and cereal for breakfast, my mother is eating sausage, cheese, scrambled eggs, mushrooms and such for breakfast, and watching her carbs the rest of the time. Her results:

• BG of 268 after a carb bender shortly after she came home a few weeks ago.
• FBG in the 160s last week.
• FBG of 127 today. :arated:

Whether a person thinks that it is fat or carbs that is causing rising blood glucose levels, they don't have to read medical literature or try to figure out which theory is correct. They can buy a $10 blood glucose meter at Walgreens and test their own levels one and two hours after meals.

 

[LaMedicine]

<snip>mostly in the form of nuts <snip>
some cauliflower <snip>

You know, this is what I was trying to get across about carbs. That, carbs don't equal starch foods. You don't say what kind of nuts, but nuts have carbs as well as protein and fat. Cauliflower, brocolli, turnip, etc etc, veggies have carbs and proteins as well. Of course, not in the amount like bread, pasta rice, etc, but still. For instance, almonds contain 20% carbs per weight, cashew nuts over 25% per weight, and peanuts just under 20%. Cauliflower 5%. These are the carbs I meant, not bread, pasta, rice. Even if the individual amount is small, if you make the effort to introduce variety in your diet, they will add up, and are meant to add up, so that you have enough carbs to provide the brain cells the glucose that they need.
I think the more fitting definition of your diet is low/reduced starch, rather than low carb.

The rundown on a typical basic diabetic diet that's instructed here, which actually is pretty much our traditional food arrangement. (The total calories change based on the person's height and ideal weight, so this menu is for the lowest range.)
Total calories 1200, 60% from carbs, 17% protein, 23% fat. Translated into grams (approx 28g=1oz), carbs 180g, 51g protein, 30g fat. Further instructions per meal are something like one bowl of rice (approx 100g), one plate of protein food (60-100g depending on what--fish 3-4 times a week is recommended), and 1-2 plates/bowls of veggies, preferably cooked, or 1 bowl of soup, either miso or broth plus one bowl of veggies, and maybe some fruit for dessert. Now, one bowl of 100g cooked rice is worth about 40g in carbs, not 100g, so 3 bowls total 120g. The remaning 60g carbs are to be from veggies and fruits. Just these numbers might not be easy to imagine the actual volume, so consider this. A tray about 12"x12" with 4-5 bowls/plates on it. Each bowl/plate are not that large, but enough to contain the above amount.

The only 10lb bag of food you'll find at grocery stores here are bags of rice. And one bag lasts my four adult member family about a month
A bag of potatoes contain 4 small potatoes, a bag of carrots, 3 small carrots
That's how things are here

Oh, I forgot to add, I believe the basic layout of grocery stores/super markets are the same, both here and in the US. The *good* stuff are along the outer perimeter, the *bad* stuff in the inner aisles. If you want to shop well, stick to the outer perimeter

BTW, congrats on your mother's BG level coming down.

 

[Carlisle Blues]

I am a licensed and practicing board certified general internist with subspeciality in diabetes, and a member of the Japan Diabetes Society and the American Diabetes Association.

Even meat has carbohydrates in them, althoug a very small amount. If you are getting the alotted amount of carbohydrates through vegitables and whole grains, then you're doing well.

Thank you very much for speaking about this topic.. Discussions regarding nutritional are invaluable. As layman we are "fed" so many differing opinions regarding nutrition and I think what you have so freely shared with us is wonderful....

 

[wwhitby]

I'm another person who has struggled with their weight. Right now i'm 6'1" and 280 pounds. For me, what puts the weight on is stress and the lack of a good night's sleep.

Several years ago, I lost 50 pounds by limiting my carb intake to no more than 60 grams per meal (with two 14 gram snacks), cutting out sugars, moderate daily exercise, and most importantly, having no stress in my life and getting a good nights sleep. My wife was on this diet to help control her blood sugar, and I didn't feel that I could keep eating the way I was while she was dieting. Unfortunately, in the past 18 months, work has been very stressful, so guess what? I've put about 25 pounds back on.

To answer the original question, being a big guy, I prefer darker colors, like charcoal gray or navy blue for my suits.

Warren

 

[Paisley]

You know, this is what I was trying to get across about carbs. That, carbs don't equal starch foods. You don't say what kind of nuts, but nuts have carbs as well as protein and fat. Cauliflower, brocolli, turnip, etc etc, veggies have carbs and proteins as well. Of course, not in the amount like bread, pasta rice, etc, but still.

I think I said I eliminated starchy, sugary carbs. This is typical of the carbs I eat in one day and the carb content according to nutritiondata.com:

1 cup cooked cauliflower has 6g carb
1 cup mixed, dry roasted nuts with peanuts has 35g carbs (if it's a starchy, sugary carb, well, sue me)
1 cup shredded romaine lettuce has 2g carb
1 small tomato has 2g carbs
1 stalk of celery has 2 g carbs.

So, 47g carbs per day, give or take. I don't measure my food, but this is a good estimate. Consider that a breakfast of 1 cup of cooked oatmeal with 1/2 cup of low-fat milk and a cup of orange juice has 66 grams of carb. Definitions of low-carb vary, but considering that according to the book Heartburn Cured by Norm Robillard, the typical western diet contains approximately 250 to 350 grams of carb per day To borrow from an old U.S.Army slogan, most people eat more carbs before 9 a.m. than I eat all day. I think it's fair to call what I'm doing low-carb.

Dr. Michael Eades explains here how human metabolism works on what he calls a carb-restricted diet:

http://www.proteinpower.com/drmike/ketones-and-ketosis/metabolism-and-ketosis/

As for brain function, all I know is that I can tell when my mother has a few cookies or some cereal (her crack cocaine): she's slow to answer and her speech is slurred. (Note to other readers: my mother is diabetic.) If the ability to carry on a conversation is an indication of brain function, then she has better function without lots of carb.