The new acceptable form of Bulimia.

{{ TRIGGER WARNING: Eating Disorders }}

I’m livid right now, friends, and I have been ever since I found out about this new type of weight loss procedure called The Aspire Assist.

Let’s watch their little video, shall we?

Right. So what you’re telling me here is that I can eat pretty much whatever I feel like – I could binge eat if I really wanted to (as long as I chew it all carefully, of course) – and 20 minutes after, all I have to do is empty a third of the contents of my stomach via a tube that leads out to a port on my belly?

You’re basically giving me your blessing to purge?

Does this sound familiar at all?

Because it sounds a lot like bulimia to me, minus the sore throat and bad teeth due to stomach acid in the mouth. Does that make it ok? Because it’s coming out of a different hole?

Bulimia is a mental health disorder. People with bulimia tend to show signs of depression, anxiety, or obsessive-compulsive disorders. They’re also at risk for substance abuse problems and suicidal behavior.

Constant monitoring of food and weight can become an obsession. A person with bulimia may binge in secret and hide evidence of food and laxatives. Having to keep secrets contributes to the cycle of stress and anxiety.

Bulimia may cause moodiness and irritability. Compulsive exercising or preoccupation with appearance are common symptoms. It’s not unusual for someone with bulimia to spend a lot of time thinking about food and how to control it. This may be accompanied by feelings of embarrassment and shame. It’s hard to measure the emotional cost.
The effects of Bulimia on the body.

I mean, come on. You honestly think people aren’t going to take advantage of this procedure? I know what I’m like. I have a lap-band (which has caused so many problems that I’ll talk about in another post) and in the past, during strict diets, I would binge on carbs knowing that it would cause a blockage right where the lapbang squeezed my stomach, which would cause me to throw it all back up. I was so pleased with myself to have been able to taste the delicious carbs, but not let my body digest it.
I would be so tempted to use the Aspire Assist as a way to eat mac ‘n’ cheese croquettes all day every day, as long as I emptied the tube after every 20 minutes of stuffing my face.

How are these physicians going to guarantee the patient’s mental health will be ok? Every decision to eat something naughty will be made knowing that they can purge after.

This makes me sad, readers. It makes me sad that what the world is basically saying to us fat people is that it’s better to have an eating disorder than to be fat. It’s better to have your mental health compromised than be fat.

When will we be left alone?

Continue Reading

RECIPE: Chunky Chicken Soup

In an effort to learn how to cook simpler and healthier meals, my partner – who is an incredibly amazing cook (so jealous) – taught my how to make a really chunky chicken and vegetable soup using a roast chicken from the grocery store. And, since I’m really trying to keep this blog going, I thought I would share the recipe with you guys.

INGREDIENTS:

2 carrots, peeled and diced into 1cm cubes
2 onions, diced roughly into 1cm squares
3 spring onion stems, roughly chopped
1/4 of a red capsicum, diced into 1cm cubes
1 whole roast chicken, all meat removed and shredded with a fork. (If you’re anything like me, I would only use the breasts because I am not a fan of dark chicken meat. If this is the case, buy 2 chickens and use 3 breasts. Make an open toasted chicken and cheese sandwich with the remaining breast for brekkie the next day! Om nom nom.)
4 cups (1 lt) chicken stock
3 cups hot water
1 1/2 tsp garlic paste
3 tsp ginger paste
1 tsp sugar (optional)
1 tsp white pepper

INSTRUCTIONS

1. Get yourself a really big pot and lightly coat it with some olive oil. On the lowest heat possible, get the oil nice and hot and then put in your garlic and ginger pastes. Let that cook until the mixture becomes lovely and aromatic.

Softening the carrots.

2. Add the carrots and onions and stir, making sure everything is coated in the oil, ginger and garlic. Make sure to stir the mixture a little every few minutes.

3. Once the edges of the carrots begin to soften slightly, add the capsicum and spring onion and stir them in well to make sure they are well-coated by the oil. Then add the white pepper. If you would like to add a little bit of sweetness to the soup, this is where you add the optional sugar.

Add the capsicum and spring onion and stir.

4. Continue to cook the mixture until the carrots are soft on the outside but firmer in the middle.

5. Add the shredded chicken to the pot and stir through a few times, and then pour in the chicken stock and water. Turn the heat up to high and bring to a boil. Once it has boiled through, reduce the heat again to a simmer and continue simmering for 45 minutes – 1 hour to allow the water to reduce slightly, and the flavours to intensify.

Add the shredded chicken and the chicken stock.

6. And you’re done!

The preparation is so easy, but it does take a while to cook so make sure you give yourself plenty of time. The thing I love about this simple soup is that it is so versatile. You can serve it with some hot crusty buttered bread to dip into it, or you can add more spring onion, a little bit of soy sauce and sesame oil and some vermicelli to turn it into a fusion Asian dish!

Happy eating. 🙂

Continue Reading