There's also a certain mechanistic quality, which is curious, as well. It isn't to say that I don't look forward to eating certain foods, like salmon, for example. But it does mean that I eat because I know that's something I need to do, versus something I'm driven to do by cravings or sugar crashes/insulin rushes. I generally eat two meals a day, with the occasional snack, such as pork rinds or blueberries. (When I feel like a snack, in fact, I know it's time to eat).
I try to keep my meals about four or more hours apart, primarily so I can keep as low a level of insulin in my bloodstream as possible, one of the tools I learned from Dr. Bernstein's The Diabetes Diet. Though I'm not a diabetic, I was once diagnosed as insulin-resistant, meaning my body's cells had a diminished ability to respond to insulin. Or, as Laura Dolson says, "Insulin resistance happens when the cells essentially don't open the door when insulin comes knocking." This is a major reason I began eating low carb. Anything I can do to not boost insulin unnecessarily, I will do.
For the same reason, I also make a point of not starting a meal with a carbohydrate, unless it is a slow-acting one, like spinach or salad greens. The one exception is if I'm going to the gym to lift within an hour or so of eating
