The “flexitarian” approach to eating

What we should eat is a common theme in books and news articles. It’s also part of my three-prong waist-training program with corsets. Just wearing a corset a certain number of hours a day at a certain tightness level, is not by itself, likely to create significant change in one’s waistline measurement or weight, especially after the dedicated period of training ends.

“More than almost any other diet, the Mediterranean diet is proven to yield positive health outcomes.” See:

Still, I like and prefer the idea of the ‘flexitarian’ approach to food–and no, I don’t like the term “diet” since it has such negative connotations in our society. Cutting down on meat, especially red meat, is pretty much decided to be beneficial to our long-term health. I don’t have any evidence that veganism or meat-eating contributes to our waist-training efforts, while portion control does relate to enhance our chance of success.

Likely the point raised in my book on waist training, still obtains:  it is more how we eat that contributes to our waist-training success, opposed to just concentrating on what we eat.

Eating breakfast, chewing food a loooong time, and eating up to 8 times a day but not much past 8 or 9 pm, is central to what seems to work for my students and for me to make corset waist training most comfortable and effective in a three-month dedicated program.

I ask students to chew each bite of every food 30 times before swallowing, for the first two weeks of training, in order to slow them down and allow food to process thru a squeezed midriff, but also to build up satiation before we stuff more food in, imagining that we are still hungry when we are not, if we just wait another 10 or so minutes.

When it comes to what to eat, that decision is highly individual. Coffee, alcohol and even vinegar-based salad dressings can be painful to some, but for example, when tight laced, I prefer eating salads lightly dressed with lemon and olive oil and have no trouble whatsoever. Others can eat meat at every meal and have no trouble.

The single food I have concluded should be minimized if not cut out entirely during training as well as during our non-training lives, is  added refined sugar. There is entirely too much scientific data to ignore, even studies that only draw associations to, if not causes of, alzheimer’s, diabetes, and other health risks.

I encourage my students to cut way back on added sugars and opt instead for alternatives like eating more fresh or dried fruit and using honey or dates when cooking instead of white sugar. Sugar is sugar, yes! But a little bit of the natural kinds of sugar to me, makes a lot of sense!


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