Mort Mather Author Writer Organic Farmer Philosopher Thinker Restauranteur

How to improve your life and save the world.

Wednesday, February 18, 2009

How to Lose Weight

My wife has a double chin in our wedding pictures. She had gained weight in just the four months since I had asked her to marry me. She wasn’t really fat but if I hadn’t already decided that I wanted to live with her wrinkles or fat or whatever, I would have been having some second thoughts. The first couple of years of our marriage calories were in the forefront of her thinking. Weight Watchers seemed to work best for her during this period. She would frequently give me some Weight Watchers concoction like a milk shake saying, “Taste this. It’s really good.”
“Mmmmm. Yeah, that’s tasty,” I dutifully replied but shortly afterward I would notice an unpleasant taste in my mouth. To get rid of the taste, I would eat or drink something. I pointed that out to her but I don’t think that caused the change but change did come shortly thereafter.
Barbara started thinking about food and how to make it taste good. She focused on organic and natural food and culinary delights rather than calories. The calories she ate were complex rather than empty. We define empty calories as those found in refined foods like white flour and sugar. The concept is that our bodies need a variety of nutrients. I don’t know how many different nutrients humans need but plants need at least sixteen. Our theory is that if the body is not getting something it needs, it will send out a signal asking for more food until the deficient nutrient is ingested. Since our body is not specific in its request we just keep eating. Actually we have found that we sometimes crave something that we figure our body needs, but it is safer to just provide the body with complex food regularly.
Whole wheat has got more nutrients than white flour. Likewise for honey and maple syrup versus sugar. Fruits and vegetables are loaded with what in the garden we call micro nutrients.
Barbara and I were married in 1969. Today we are in partnership with our son in a restaurant. Josh is an excellent chef using the best ingredients he can find. He is a great fan of the organic vegetables I supply. Barbara never got any fatter than she was on our wedding day. She is a trim sixty year old and I’m a fairly trim seventy in spite of eating a lot of great food at the restaurant. Many of our customers will ask how we stay so trim with all that good food. The answer may be found in another frequently heard comment. “I never eat vegetables but I ate all the vegetables on my plate.” The secret behind Josh’s vegetables? They are fresh, organic, cooked to order, and cooked perfectly. When we eat them we don’t leave any emptiness.
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Scott Supak said...

No high fructose corn syrup? We just watched "King Corn." Scary stuff. I'm wondering if you are able to get grass-fed beef for the restaurant, and if you've read Michael Pollan, especially Omnivore's Delimma, in which he talks about how much healthier grass fed beef is?

Mort said...

Grass fed beef is superior in flavor, hands down. I wish we served it in Joshua's but we haven't found a source that can supply what we need. If we had a different style restaurant that could use all the cuts of beef, that would be different. The sheep are grass fed and the chicken is free range.
As for corn syrup and anything with soy beans in it you've really got to go organic to avoid genetically modified food.