I bring my own food to work. Every time. I carry air crew “suitcase” of food. If I leave my suitcase at home, I either have to go hungry or ask a family member to drive 2hr round trip to make up for my lapse in memory. /1
For years I have endured relentless comments that try to decipher my “magical” eating system. I used to engage. Now ignore and eat in silence while nodding. /2
Everybody on American continent thinks that you must follow some “diet” or restriction or food must be “healthy”. So they approach what I eat from their cognitive model that falls on its face no matter how they tackle the issue. /3
I have never been on any diet nor believe in diets. I do not eat healthy. I do not follow any restrictive regiment. I eat everything. /4
If you were familiar with how people construct reality, how they define their reality, you would be inclined to question me with passion and get to the bottom of things. You would have to get into my head and understand food from my perspective. /5
Key words to deconstruct my reality would be “healthy food”, “restriction”, and “eat everything”. Then you would have to understand default set point. /6
Each of us knows what food is. Except what my coworkers eat isn’t codified as food by me. I see it as inedible. What they perceive as “health food” is food for me. It’s baseline./7
Potatoes, rice, bread, meat, dairy, and sugar (what else do we vilify?) all fall into food category for me thus I have no qualms eating everything. Everything that I recognize as food.
/8
/8
Then come multiple levels of further complexity. I buy only single ingredients and cook myself. Thus large parts of “food” become essentially non-edibles for me because I don’t know what it is thus I don’t eat it. I turn a blind eye at restaurants for obvious reasons. /9
At no point in time I feel deprived when others are eating and I am not. Imagine if all were eating a cat and you abstained. You wouldn’t feel one bit deprived. /10
While I don’t formally have any restrictions, limits are built in by fluctuating appetite, knowing when to stop eating, size of plates (I only use small plates like we did in the USSR), what foods go together, daily vs holiday meals, limit on how much I can cook etc. /11
Two years ago I started fasting. My fasting was prompted by mourning and grief. A way to keep sanity. Of course, everybody around who has nothing but weight or metabolic health on their mind, largely miss finer reason of traditional ways of living./12
On a side note, I keep my windows open year round only partly for air flow. The main drivers of open windows was a combination analysis of sealed modern buildings vs older structures, thinking, about evolutionary sleep environment (sounds), and sensory privation d/t grief. /13
I also reduced temperature shock of moving from indoor to outdoor both summer and winter so I was able to easily work in both cold and hot weather mostly all day. /14
Sensory privation was the wrong term. We are deprived of feeling in constant temperature environments. I was inducing physical discomfort on purpose. /15
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