So my surgeons practice got a new nutritionist. 

I had stalled for 3 weeks and it was driving me bananas. The only thing "different" that I was doing in my diet was a sandwich consisting of one piece of bread and deli meats.

Was this enough to aggrevate my PCOS?

So, I gave her a call.

Here are some pieces of advice she gave me.

1) Stalls happen...and you just have to ride them out.

2) Stalls can also happen if you are consuming JUST 20 CALORIES too much. So, consider cutting back.

3) Deli meats have hidden sodium, preservatives (nitrates) and hormones that are injected into the meat that will influence water retention/weight. Switch to Boar's head (which is not as bad as most). Consider giving up deli meat and make my own.

4) She wanted me to keep a food log including the BRAND NAMES of the product I am consuming (in addition to time, day, amount).

Since I want to succeed, I changed many things around at the same time. I gave up the deli meat last week and have upped my weight and number of times per week that I go to body pump (I.e. I got rid of yoga class that burns only 200 calories and replaced it with body pump which for me burned 490 calories per class...gotta love the heart rate monitor. See POlar FT4).

Yesterday, I spend a lot of time in the bathroom doing No. 1's and 2's.

And today, I am three lbs lighter!

I hope this helps some of you.

Oceans of positivity (sp) your way.

-L 

She is dead on right regarding deli meat.  You will eventurally get to have a little bread but it should be whole grain, gluten free, etc.  I buy unsliced bakery made bread and slice thin, thin slices for sandwiches.  I laso have gotten into the practice of cooking chicken or turkey for slicing later.  You can remove the fat and skin yourself.  I feel like I know what I am eating that way.  Flat iron steak or flank steak is great left over food to have in the refrig.  The more that you can cook from fresh produce the better.  Tastes better too.

HOw do you thin slice your meat?  You know how cheese slicers have that thing in them to make thin slices, is there any version of that for meats for the home kitchen?  when I worked in restaurant, we had a meat slicer, but I was not allowed to use it and it was very INDUSTRIAL/expensive appearing. It also had a big footprint.

Thanks for the advice. I will try flank steak tonight (for sandwiches!)

I have the most luck slicing meat thin using an electric knife.

gl

Slice a flank steak across the grain and on a slant.  If your knife is sharp it is easy to get as thin as shaved meat from the deli.  Be sure to season it well.  I use a garlic/onion mix and Worcester Sauce with a few dashes of hot sauce.  It is an individual thing but the flank steak doesn't have much fat and the natural juice is really good.  It will moisten it which helps it go down.  

Boars Head has tons of sodium and nitrates in it too.  Best option is to make your own (fresh chicken, turkey, beef, etc.).  If you do buy in a store, I suggest Whole Foods, or some other like store.  No nitrates in their deli meat!