There's some proof on Taste.com that lean pork may help you lose weight. The article goes on to say that women who had a diet of 30 percent protein, compared with a group who ate 18 percent protein kept more of their lean muscle mass. So I think the lesson here may not be lean pork, but lean protein. I know my meals always last longer if I include some form of protein, and keeping your lean muscle mass is especially important for women. Mild weight lifting is usually recommended to help stave off osteoporosis.
So to that end, Ed made some lean protein last night. We picked up some frozen cod fillets at Whole Foods. Not fish sticks, but just plain cod that had been frozen. That works better for us than fresh fish, since we try to hit the grocery store only once a week. Ed mixed some Dijon mustard, a splash of lemon and a teaspoon of Worcestershire sauce, dipped the fish in it, lightly sprinkled the fish with breadcrumbs and baked it for about 15 minutes. The result was a great tangy fish that we accompanied with a salad. And it only took about 30 minute to prepare from the freezer to the plate. And yes, I did the dishes.
Other interesting articles today include a weight loss survey that lists lack of incentive, hunger and bad days as the top three reasons people fail to stick to a diet. It also offers some tips to avoid these pitfalls, so it's worth a look.
And finally, Marks & Spencer, a grocery chain in the UK, is beginning to staff its stores with a diet advisor. Shoppers can get on-site advice as they're shopping about which products support healthy eating. We definitely need that in the States!