A five-week experiment restricting meals to approximately $1 each resulted in a 10-pound weight loss and significant cost savings, but also highlighted the potential mental strain of such a restrictive diet. Susannah Jowitt, a writer who has struggled with her weight for decades, embarked on the challenge to see if it was possible to lose weight healthily while also saving money amidst rising food prices.
Jowitt initially spent $20 on pantry staples such as oats, dried herbs, olive oil, lemons, brown rice, garlic, and soy sauce. Her initial weeks involved simple meals like omelets, boiled eggs, and lentils with inexpensive vegetables such as cabbage and carrots. She found this a stark contrast to her usual diet, which often featured meat or fish, alongside more expensive ingredients and weekly wine purchases that contributed significantly to household expenses. By meticulously planning her purchases and opting for supermarket economy ranges, she reduced her personal food spending from an estimated $50 to under $20 per week.
However, the first week yielded only a two-pound loss, and the meals were described as repetitive and tasteless, leading to feelings of being "stodgy and flatulent." Seeking advice, Jowitt consulted a nutritionist friend, Janey Bullivant. Bullivant emphasized that healthy and cheap eating does not require sacrificing taste and can be made sustainable with international flavors. She advised a balanced approach, filling one quarter of the plate with protein, less than a quarter with wholegrain carbohydrates, adding healthy fats, and filling the remaining two quarters with vegetables, with at most one daily portion of fruit.
Bullivant also cautioned against becoming overly obsessed with rules, such as calorie counting or fasting times, as this can increase the stress hormone cortisol. Elevated cortisol levels, she explained, can lead to cravings, disrupted sleep, and increased fat storage, ultimately sabotaging weight loss efforts. The key, Bullivant stressed, is to eat with enjoyment and mindfulness.
Embracing this advice, Jowitt became more adventurous in weeks two and three, rediscovering economical student-era staples like tinned fish and pulses. She utilized whole chickens for multiple meals and even hosted a dinner party where guests enjoyed three courses for less than $1.50 per person. By the start of the final week, she had lost seven pounds.
In an attempt to maximize results, Jowitt drastically cut portion sizes and eliminated any "naughty touches" in the last week. This intensified restriction, however, proved counterproductive. Despite continuing to save money, she experienced a return of "diet depression," increased hunger, and constant thoughts about food. This psychological strain led to sleepless nights and irritability, causing her blood pressure to become alarmingly elevated. Ironically, no weight was lost during this final week.
At the conclusion of the month, Jowitt reported a total loss of 10 pounds and a waist measurement reduction of 10 centimeters. Her BMI dropped from the obese to the overweight category, and other health markers improved. Financially, she saved $128 over the five-week period. She noted that if her husband and son had participated, the household savings could have approached $400.
Post-challenge, Jowitt has relaxed some of the cost restrictions but maintained some thrifty habits, such as smaller portion sizes and reduced snacking. She found that by avoiding the obsessive mindset and enjoying her food, she lost an additional three pounds in the week following the challenge, bringing her total to 10 pounds in five weeks. This approach, she concluded, allows for continued weight loss while managing stress and maintaining psychological well-being.