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It sucks to be me (Food as medicine update)

My Cholesterol Numbers

When last I blogged about diet I was very optimistic about impacting my vitiligo with my new diet, and talked about it here.  However, on a recent trip to the doctor, I've realized I have to defer working on my vitiligo yet again for a bit.

Last year, my cholesterol was high, so I made some dietary changes (reduced the red meat, cut the amount of eggs, etc.). My cholesterol dropped 33 points. For the last 3 months I've made even more changes. I've cut dairy, bread and pasta and I've had maybe 3 servings of cheese and red meat in as many months, increased fish and lean quality meat; gave up added sugar so dessert was fresh or dried fruit. However, despite all of this a recent retest showed my cholesterol has dropped only 2 more points and is still high.

I don't often vent and rant, but I feel defeated. I even gave up chocolate, 85% (cocoa) dark chocolate!  It took a lot out of me to be disciplined about this, so after I got the results, I promptly went on a binging spree and had my fill of cheese (a particular weakness of mine) and a lot of rubbish food. I have not gone back to my prior discipline...yet - I'm still feeling sorry for myself.

Genetic lottery

Apparently I have hit the jackpot with a particular gene which means I am at higher risk for coronary heart disease and Alzheimer's disease. My doctor put it that I am particularly "sensitive" to saturated fat. My interpretation is that any saturated fat I eat is going to come around and get me in spades. This, even though I've been only eating good quality lean meats per Whole30.

So, I have de-prioritized vitiligo and prioritized cholesterol management. Once that is under control, I'll think about other dietary changes. For now, I will be adding back some things I had started leaving out as part of Whole30 (beans and legumes) in an effort to reduce my cholesterol.

I have a bad case of it sucks to be me at the moment.

Follow me on Twitter and on Instagram AustinTrini
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