Myra here…Edi Pfeiffer has been a metabolic balance coach for about 4 years. I wanted to tell her story because she is an example of someone who is true to her plan despite obstacles. The long-term benefits of her plan have made her obstacles surmountable.
How did you first learn about metabolic balance®? In April 2012, I attended the annual national conference for homeopaths in Virginia, and I roomed with a colleague, Marci Mearns, RSHom(NA), CCH, who was on the metabolic balance program. At that time I didn’t know that one day she would become my inspiration and my metabolic balance coach.
I was amazed that she could stay on her plan while in a hotel and conference setting. We asked for a refrigerator in our room and picked up basics at a nearby store (apples, crispy rye bread, yogurt, a cooked chicken breast, vegetables, etc.). She had her scale with her, so was able to weigh all her food. She also related to me how much better she felt on her program.
When did you decide to get an individualized metabolic balance meal plan? When I started menopause I turned to the Weston A. Price Foundation principals to include more healthy fats in my diet. I do think the fats made the transition into menopause emotionally easier. I went a little crazy on the fat and meat; I love my butter and cheese! I became inflamed and overweight. I eventually gained 40 lbs. and was not feeling well.
What happened once you started the program in June of 2012? The first thing I noticed was inflammation was leaving my body. Co-workers noticed my face looking thinner and my shoes were loose. As I lost weight I found I wanted to exercise more. I had heard that losing weight would release hormones that would make me want to move more, but I didn’t believe it until I experienced it for myself. I decided to become a coach so I could help others experience the benefits I had.
How has this program helped you? It has improved my health in many ways. The fall I had in December was proof. On Christmas night I tripped while walking from my car to my home. We had just come home from visiting family and I was carrying an armload of things in my arms. I tripped on uneven concrete and fell on my shoulder. My shoulder was broken in 4 places and it was dislocated. I had to have a 4 hour surgery and stay in the hospital for 3 nights. I’m still in the healing process, my arm is in a sling and I’m taking homeopathic remedies for pain, but I realize also, how well the program is serving my recovery.
While in the hospital waiting for surgery, I had to fast for 24 hours with no water, which was one of the hardest things for me because I’ve gotten used to drinking my 2 plus liters of water. I’m surprised how much I like drinking my water, since it was so hard to get used to at first.
After the surgery when I finally could eat, I found the hospital food was terrible. The first thing I was served was a terrible turkey sandwich; the kind where the bread sticks to the roof of your mouth. I took it apart and made a lettuce wrap with the turkey, leaving out the anemic-looking tomato slices. I wished I could just give them my food plan and expect anything decent! Luckily, my daughter is on the program herself and she’s familiar with my plan, so she brought me some basics to the hospital. What a relief!
Because I’m so healthy and I’m not eating inflammatory foods, the healing has been faster. The surgery scar is healing nicely and my surgeon is impressed with how quickly my bone breaks are fusing back together.
Can you stay on your plan with an arm in a sling? It’s been hard not being able to cook. My husband has been doing most of the cooking, and he’s been great about weighing and cooking my foods the way I need them.
But of course, we have been eating out more. I just pick and choose. Refrain from wheat and things I know have high gluten content. I find restaurants where there are lower gluten choices. For instance, Ethiopian restaurants serve injera, a sourdough-risen flatbread. The traditional grain for injera is teff. Many restaurants mix teff dough with white flour, but you can ask for it with just teff flour which is gluten free. I also found a crepe resturant that uses buckwheat flour, another gluten free alternative. Delicious!
I’m in Phase 4 of the metabolic balance meal plan. Even without being perfect, I’ve not gained much weight. My clothes still fit. I have, of course lost muscle and have not been able to exercise. But I plan to get back to my yoga classes and hiking and bicycling as quickly as I am able!
If you would like to find out more about Edi’s work as a metabolic balance coach and a homeopath, please visit berkeleyhomeopathy.com.
I am Myra and I am a metabolic balance® coach & a homeopath. If you like this post visit my other blog. If you have helpful tips or a story you would like to share with other metabolic balancers, please contact me.