Step on the scale and I’m around 175.8. And I had told my wife yesterday that I would try to stay between 175 and 185, or maybe  that was one of these totally internalized conversations; hard to tell presently. But I’m concerned. I’ve not been placed in a situation where I’m supposed to gain weight. Thing is, I look pretty good at 175. A lot more definition in my legs, for example, without losing shape anywhere else.

But still, how to slow or stop the weight loss? I dig into my very neglected cheese drawer, skim past the three unused chunks of parmesan cheese, past the cheddars, past the Dubliner. There it is, a nice chunk of Kerry Gold Ivernia, and I cut off a slice, estimate it to be 2 ounces. Then I weigh it on the scale. 0.55 ounces. So I shave more off, until I have a whole 1.3 ounces of good rich cheese. The bite has salty overtones I had forgotten, the rich cheesy aftertaste lingers. Then its back to Fiber One, milk, flax seed oil and the low fat Baby Bels for the rest of breakfast.

Web MD says I have to eat 2800 calories a day, if I’m exercising lightly, to gain 1 pound a week. I can do it easily, but can I do it safely? Saturated fat is ‘teh ev1l’ to my doctor. My maximum carb intake is fixed. Proteins above a certain point (along with calorie richness) lead to gout issues. Left behind are monounsaturated fats: oils and nuts. Thing  is, I can demolish a can of cashews in an  hour, much less a day.

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