After four-and-a-half years of being a vegetarian, I am back to eating chicken. I am revising my CV to officially and effectively effect the changes and also for the benefit of those who are taking me out for lunch or dinner. No more, “𝘈𝘯𝘨 𝘩𝘪𝘳𝘢𝘱 𝘮𝘰𝘯𝘨 𝘱𝘢𝘬𝘢𝘪𝘯𝘪𝘯!” (So hard to feed you!) Ya besh, I hear you.
Last Sunday, I had #ChickenJoy -oh, whatta…
I took on vegetarianism solely for health reasons and not for any militant advocacy or espousal. After my angioplasty in 2017, my readings about cardio health issues drew me to understand -and embrace, it was best for me y mi corazon. And I still believe it so.
But the same readings led me back to this cocky resolution because of another health issue -uric acid and purine. I have gout issues. Some veggies and soy products like tofu, depending on how they are processed, and fish (Oh life, really! ) contain substantial level of these unwanted whatsits leaving me with nothing more than grass, oxygen and organic carton boxes for lunch and dinner.
Still no pork or beef. For the chicken, I take dibs on the parts with the least amount of purine, breast and buttocks. No skin. Limited amount still. Maybe twice a week. My wife and kids are delighted. More cooking and ordering options now.
When life takes a turn, celebrate, eat chicken and drink coffee. Oh whatta…
Cheers!
No comments:
Post a Comment