A supersized chef used running to shed pounds and save his own life.

http://health.msn.com/guides/weightl...ntid=100161175

Trimming the Fat
By John Hanc, Runner's World
Runner's World

Chef Luis Bruno was eating himself to death. His restaurant's slogan was "A
Passion for Food and Fun," and the owner was having a little too much of
both. "At the end of the day, I'd sit at the bar and drink six to 10 beers
and a couple shots of tequila," says Bruno, 37. "Then I'd go home, eat a
can of fried Spam, four slices of cheese, a loaf of Cuban bread with
mayonnaise, and a bowl of cereal before bed."

The restaurant Bruno's Eclectic Cuisine closed its doors in 2004. Had it
not, Bruno now believes, the lid on his coffin would've closed next. "I
would've dropped dead of a heart attack," Bruno says. "I know it in my
gut."

His gut was part of the problem. A native of the Bronx who always loved
food and lots of it Bruno was 200 pounds by age 12. He went to culinary
school in Florida, where he met his wife, Kathleen. In the mid-1990s, the
two moved to her hometown of Jackson, Mississippi, and Bruno opened his
restaurant. His success in the kitchen, however, was undercut by an
overindulgence in food and alcohol that led to health trouble.

Bruno lumbered through life in a slow-motion haze, unable to bend down to
tie his shoelaces, out of breath walking from his front door to his car.
Six shots a day of insulin couldn't stop his advancing diabetes, which was
blurring his vision and causing his right foot to go numb. He had sleep
apnea and liver damage as well. His daughter Emma, now 7, had to help him
put on his size-60 belt. "She thought it was fun," he says. "But I was so
embarrassed." Embarrassed enough that Bruno finally took the first steps on
a journey that would transform the 5'8" chef from a 400-pound diabetic to a
dedicated 200-pound runner.

Extreme Makeover

In early 2005, at the behest of his wife, Bruno visited a doctor who
confirmed Bruno's fears he would likely be dead or on dialysis in five
years unless he went on a medically supervised emergency diet, followed by
a total lifestyle change. That February, Bruno started an
800-calorie-per-day liquid diet and, over five and a half months, lost 160
pounds. He cut out alcohol and dutifully went to the gym, where he lifted
weights and got on the cardio equipment. But he found himself gravitating
toward one of the best-calorie burning exercises there is. "I wanted to
lose weight, and I figured running was the way to do it," he says.

The chef hit the roads in August 2005. At his side was a colleague he had
met at his new job as executive chef for Mississippi Governor Haley
Barbour. Mary Lohrenz is curator of the historic Governor's Mansion in
Jackson and a long-time runner. Their first one-mile run seemed to go
smoothly. "He took to running like a duck to water," Lohrenz says. Or at
least, that's how it appeared. "Inside, I was dying!" Bruno says.

With each run, however, the steps got lighter, the stride more fluid. Only
six weeks later, with Lohrenz at his side, Bruno broke 30 minutes in his
first 5-K. Since then, Bruno has cut his 5-K time to 25:23, raced a 10-K,
completed a sprint triathlon and half-marathon, and reversed his diabetes.
His goals for 2007 are to break two hours in the half (2:00:48 is his PR)
and complete his first full marathon.

Bruno's new habits have spilled over into his menu planning. He tries to
sneak in at least one healthy appetizer at each state-capitol function "but
I still need to serve the regular good-old-boy stuff that they like and
expect," he says. While the Governor's guests might be savoring Bruno's
gourmet dishes canapé fried grit cakes with blackened-shrimp,
breaded-chicken skewers with a kumback dressing sauce, and chocolate-chip
macaroon cookies back in the kitchen, Luis is eating fruit and salad for
his own lunch. He's so hooked on his new lifestyle that he rarely deviates
from his diet. "If I'm going to reward myself, I'll have an extra handful
of almonds or an extra half cup of bran cereal," Bruno says. "After a race,
I'll top a whole-wheat bagel with an egg white, cheese, and turkey. That's
my treat."

Pretty remarkable for someone who used to eat fried Spam. "He's in a
high-risk occupation for weight control," says psychologist Howard Rankin,
an author and weight-loss expert. "What he's done is amazing and it shows a
lot of character."

Bruno, who now speaks to weight-loss and diabetic groups, has plenty to
show for his efforts: finisher's medals, a size-36 belt, and, above all,
his health and self-respect thanks in large part, to running. "Every time I
go out for a run," he says, "it gets better and better."

On May 7, 5:09 am, leno...@gmail.com (Lenora) wrote:
> http://health.msn.com/guides/weightl...x?cp-documenti...
>
> Trimming the Fat
> By John Hanc, Runner's World
> Runner's World
>
> Chef Luis Bruno was eating himself to death. His restaurant's slogan was "A
> Passion for Food and Fun," and the owner was having a little too much of
> both. "At the end of the day, I'd sit at the bar and drink six to 10 beers
> and a couple shots of tequila," says Bruno, 37. "Then I'd go home, eat a
> can of fried Spam, four slices of cheese, a loaf of Cuban bread with
> mayonnaise, and a bowl of cereal before bed."
>
> The restaurant Bruno's Eclectic Cuisine closed its doors in 2004. Had it
> not, Bruno now believes, the lid on his coffin would've closed next. "I
> would've dropped dead of a heart attack," Bruno says. "I know it in my
> gut."
>
> His gut was part of the problem. A native of the Bronx who always loved
> food and lots of it Bruno was 200 pounds by age 12. He went to culinary
> school in Florida, where he met his wife, Kathleen. In the mid-1990s, the
> two moved to her hometown of Jackson, Mississippi, and Bruno opened his
> restaurant. His success in the kitchen, however, was undercut by an
> overindulgence in food and alcohol that led to health trouble.
>
> Bruno lumbered through life in a slow-motion haze, unable to bend down to
> tie his shoelaces, out of breath walking from his front door to his car.
> Six shots a day of insulin couldn't stop his advancing diabetes, which was
> blurring his vision and causing his right foot to go numb. He had sleep
> apnea and liver damage as well. His daughter Emma, now 7, had to help him
> put on his size-60 belt. "She thought it was fun," he says. "But I was so
> embarrassed." Embarrassed enough that Bruno finally took the first steps on
> a journey that would transform the 5'8" chef from a 400-pound diabetic toa
> dedicated 200-pound runner.
>
> Extreme Makeover
>
> In early 2005, at the behest of his wife, Bruno visited a doctor who
> confirmed Bruno's fears he would likely be dead or on dialysis in five
> years unless he went on a medically supervised emergency diet, followed by
> a total lifestyle change. That February, Bruno started an
> 800-calorie-per-day liquid diet and, over five and a half months, lost 160
> pounds. He cut out alcohol and dutifully went to the gym, where he lifted
> weights and got on the cardio equipment. But he found himself gravitating
> toward one of the best-calorie burning exercises there is. "I wanted to
> lose weight, and I figured running was the way to do it," he says.
>
> The chef hit the roads in August 2005. At his side was a colleague he had
> met at his new job as executive chef for Mississippi Governor Haley
> Barbour. Mary Lohrenz is curator of the historic Governor's Mansion in
> Jackson and a long-time runner. Their first one-mile run seemed to go
> smoothly. "He took to running like a duck to water," Lohrenz says. Or at
> least, that's how it appeared. "Inside, I was dying!" Bruno says.
>
> With each run, however, the steps got lighter, the stride more fluid. Only
> six weeks later, with Lohrenz at his side, Bruno broke 30 minutes in his
> first 5-K. Since then, Bruno has cut his 5-K time to 25:23, raced a 10-K,
> completed a sprint triathlon and half-marathon, and reversed his diabetes.
> His goals for 2007 are to break two hours in the half (2:00:48 is his PR)
> and complete his first full marathon.
>
> Bruno's new habits have spilled over into his menu planning. He tries to
> sneak in at least one healthy appetizer at each state-capitol function "but
> I still need to serve the regular good-old-boy stuff that they like and
> expect," he says. While the Governor's guests might be savoring Bruno's
> gourmet dishes canapé fried grit cakes with blackened-shrimp,
> breaded-chicken skewers with a kumback dressing sauce, and chocolate-chip
> macaroon cookies back in the kitchen, Luis is eating fruit and salad for
> his own lunch. He's so hooked on his new lifestyle that he rarely deviates
> from his diet. "If I'm going to reward myself, I'll have an extra handful
> of almonds or an extra half cup of bran cereal," Bruno says. "After a race,
> I'll top a whole-wheat bagel with an egg white, cheese, and turkey. That's
> my treat."
>
> Pretty remarkable for someone who used to eat fried Spam. "He's in a
> high-risk occupation for weight control," says psychologist Howard Rankin,
> an author and weight-loss expert. "What he's done is amazing and it showsa
> lot of character."
>
> Bruno, who now speaks to weight-loss and diabetic groups, has plenty to
> show for his efforts: finisher's medals, a size-36 belt, and, above all,
> his health and self-respect thanks in large part, to running. "Every timeI
> go out for a run," he says, "it gets better and better."

I wonder why kind of chef he is if when he went home, the best he
could come up with is fried Spam? dkw

I had the same thought.

dkw12002@yahoo.com wrote:
| I wonder why kind of chef he is if when he went home, the best he
| could come up with is fried Spam? dkw

"FOB" <fob@removethisameritech.net> wrote in message
news:UNO%h.731$UU.15@newssvr19.news.prodigy.net...
>I had the same thought.
>
> dkw12002@yahoo.com wrote:
> | I wonder why kind of chef he is if when he went home, the best he
> | could come up with is fried Spam? dkw
>
>

yep, that's where I stopped reading.

On 7 May 2007 10:09:16 -0000, lenora2@gmail.com (Lenora) wrote:

>http://health.msn.com/guides/weightl...ntid=100161175
>
>Trimming the Fat

Want to trim fat and lose 150 pounds? Shoot a troll.

LV

"I rode a tank and held a general's rank
When the blitzkrieg raged and the bodies stank."

---Sympathy for the Devil-The Rolling Stones
--------------------------------------------
"A fanatic cannot change his mind and will not
change the subject."

---Winston Churchill
----------------------------------------------

On Mon, 07 May 2007 20:54:53 -0500, Lady Veteran <armyvet@bigfoot.com>
wrote:

>On 7 May 2007 10:09:16 -0000, lenora2@gmail.com (Lenora) wrote:
>
>>http://health.msn.com/guides/weightl...ntid=100161175
>>
>>Trimming the Fat
>
>Want to trim fat and lose 150 pounds? Shoot a troll.
>
>LV
>
>
Are you suggesting that someone here commit murder?
On a public newsgroup?
With your email address disclosed?

Is your name spelled scofflaw?

Curious

--
Posted via a free Usenet account from http://www.teranews.com

lenora2@gmail.com (Lenora) wrote in
news:6GQMJYG239209.1731018519@anonymous.poster:

> http://health.msn.com/guides/weightl...-documentid=10
> 0161175
>
> Trimming the Fat
> By John Hanc, Runner's World
> Runner's World
>
> Chef Luis Bruno was eating himself to death. His restaurant's slogan was
> "A Passion for Food and Fun," and the owner was having a little too much
> of both. "At the end of the day, I'd sit at the bar and drink six to 10
> beers and a couple shots of tequila," says Bruno, 37. "Then I'd go home,
> eat a can of fried Spam, four slices of cheese, a loaf of Cuban bread
> with mayonnaise, and a bowl of cereal before bed."
>
> The restaurant Bruno's Eclectic Cuisine closed its doors in 2004. Had it
> not, Bruno now believes, the lid on his coffin would've closed next. "I
> would've dropped dead of a heart attack," Bruno says. "I know it in my
> gut."
>
> His gut was part of the problem. A native of the Bronx who always loved
> food and lots of it Bruno was 200 pounds by age 12. He went to culinary
> school in Florida, where he met his wife, Kathleen. In the mid-1990s,
> the two moved to her hometown of Jackson, Mississippi, and Bruno opened
> his restaurant. His success in the kitchen, however, was undercut by an
> overindulgence in food and alcohol that led to health trouble.
>
> Bruno lumbered through life in a slow-motion haze, unable to bend down
> to tie his shoelaces, out of breath walking from his front door to his
> car. Six shots a day of insulin couldn't stop his advancing diabetes,
> which was blurring his vision and causing his right foot to go numb. He
> had sleep apnea and liver damage as well. His daughter Emma, now 7, had
> to help him put on his size-60 belt. "She thought it was fun," he says.
> "But I was so embarrassed." Embarrassed enough that Bruno finally took
> the first steps on a journey that would transform the 5'8" chef from a
> 400-pound diabetic to a dedicated 200-pound runner.
>
> Extreme Makeover
>
> In early 2005, at the behest of his wife, Bruno visited a doctor who
> confirmed Bruno's fears he would likely be dead or on dialysis in five
> years unless he went on a medically supervised emergency diet, followed
> by a total lifestyle change. That February, Bruno started an
> 800-calorie-per-day liquid diet and, over five and a half months, lost
> 160 pounds. He cut out alcohol and dutifully went to the gym, where he
> lifted weights and got on the cardio equipment. But he found himself
> gravitating toward one of the best-calorie burning exercises there is.
> "I wanted to lose weight, and I figured running was the way to do it,"
> he says.
>
> The chef hit the roads in August 2005. At his side was a colleague he
> had met at his new job as executive chef for Mississippi Governor Haley
> Barbour. Mary Lohrenz is curator of the historic Governor's Mansion in
> Jackson and a long-time runner. Their first one-mile run seemed to go
> smoothly. "He took to running like a duck to water," Lohrenz says. Or at
> least, that's how it appeared. "Inside, I was dying!" Bruno says.
>
> With each run, however, the steps got lighter, the stride more fluid.
> Only six weeks later, with Lohrenz at his side, Bruno broke 30 minutes
> in his first 5-K. Since then, Bruno has cut his 5-K time to 25:23, raced
> a 10-K, completed a sprint triathlon and half-marathon, and reversed his
> diabetes. His goals for 2007 are to break two hours in the half (2:00:48
> is his PR) and complete his first full marathon.
>
> Bruno's new habits have spilled over into his menu planning. He tries to
> sneak in at least one healthy appetizer at each state-capitol function
> "but I still need to serve the regular good-old-boy stuff that they like
> and expect," he says. While the Governor's guests might be savoring
> Bruno's gourmet dishes canapé fried grit cakes with blackened-shrimp,
> breaded-chicken skewers with a kumback dressing sauce, and
> chocolate-chip macaroon cookies back in the kitchen, Luis is eating
> fruit and salad for his own lunch. He's so hooked on his new lifestyle
> that he rarely deviates from his diet. "If I'm going to reward myself,
> I'll have an extra handful of almonds or an extra half cup of bran
> cereal," Bruno says. "After a race, I'll top a whole-wheat bagel with an
> egg white, cheese, and turkey. That's my treat."
>
> Pretty remarkable for someone who used to eat fried Spam. "He's in a
> high-risk occupation for weight control," says psychologist Howard
> Rankin, an author and weight-loss expert. "What he's done is amazing and
> it shows a lot of character."
>
> Bruno, who now speaks to weight-loss and diabetic groups, has plenty to
> show for his efforts: finisher's medals, a size-36 belt, and, above all,
> his health and self-respect thanks in large part, to running. "Every
> time I go out for a run," he says, "it gets better and better."


What a great story! Here's hoping Lady Veteran, Ragnar and Robin can gain
some inspiration!

(My guess is no, they are too lazy and will somehow justify their fat &
unhealthy lifestyle).


--
Las miles de jovencitas y mujeres que alguna vez quedaron embarazadas sin
desearlo y que, además de querer negar su estado, debían ocultar a toda
costa la identidad del futuro padre encontraron la salvación y el perdón al
adjudicarle la responsabilidad de “tan ajena situación” a un famoso y
conocido personaje de la mitología chilena: El Trauco.

"dkw12002@yahoo.com" <dkw12002@yahoo.com> wrote in
news:1178580971.520990.84020@q75g2000hsh.googlegro ups.com:

> I wonder why kind of chef he is if when he went home, the best he
> could come up with is fried Spam? dkw

Speaking from experience, most chefs do prefer junk food. They get sick of
the sight of all that good food and a hamburger or fried chicken starts
looking like good eating.



--
Las miles de jovencitas y mujeres que alguna vez quedaron embarazadas sin
desearlo y que, además de querer negar su estado, debían ocultar a toda costa
la identidad del futuro padre encontraron la salvación y el perdón al
adjudicarle la responsabilidad de “tan ajena situación” a un famoso y
conocido personaje de la mitología chilena: El Trauco.

On May 7, 10:18 pm, Curious wrote:
> On Mon, 07 May 2007 20:54:53 -0500, Lady Veteran <army...@bigfoot.com>
> wrote:
>
> >On 7 May 2007 10:09:16 -0000, leno...@gmail.com (Lenora) wrote:
>
> >>http://health.msn.com/guides/weightl...x?cp-documenti...
>
> >>Trimming the Fat
>
> >Want to trim fat and lose 150 pounds? Shoot a troll.
>
> >LV
>
> Are you suggesting that someone here commit murder?
> On a public newsgroup?
> With your email address disclosed?
>
> Is your name spelled scofflaw?
>
> Curious
>

Yes he did, and the proper authorities have been alerted. I hope he
has his doors reinforced, they'll still kick them open anyway, but
it'll take them longer thereby giving him time to save everyone a lot
of time and trouble and blow his own brains out before the terrorist
task force beats him senseless.

"Gil Faver" wrote in message...

>
> "FOB" <fob@removethisameritech.net> wrote in message
> news:UNO%h.731$UU.15@newssvr19.news.prodigy.net...
>>I had the same thought.
>>
>> dkw12002@yahoo.com wrote:
>> | I wonder why kind of chef he is if when he went home, the best he
>> | could come up with is fried Spam? dkw
>>
>>
>
> yep, that's where I stopped reading.

If you were an accountant, would you go home after a day of work and balance
your finances?
If you were a mailman, would you go door to door in your neighbourhood after
walking 20 km in one day?

Most cooks (at least the ones I've worked with) don't want to "really cook"
after an 8 to 12 hour day. I don't want to cook after a day of sweating my
ass off over a hot stove. After work I'm all about the sandwiches, cereal,
fried bologna, or whatever is going to require almost no effort.

I love what I do - and applaud any cook/chef who wants to cook after they've
worked all day - but cooking after work is something I'm not interested in
doing.

Plus - after a lot of beer and tequila, anything is edible.

I cook a lot of quick and easy meals and none of them involve Spam, fried or
otherwise.

Bryan wrote:
| Most cooks (at least the ones I've worked with) don't want to "really
| cook" after an 8 to 12 hour day. I don't want to cook after a day of
| sweating my ass off over a hot stove. After work I'm all about the
| sandwiches, cereal, fried bologna, or whatever is going to require
| almost no effort.
|
| I love what I do - and applaud any cook/chef who wants to cook after
| they've worked all day - but cooking after work is something I'm not
| interested in doing.
|
| Plus - after a lot of beer and tequila, anything is edible.

"FOB" <fob@removethisameritech.net> wrote in
news:fj10i.682$mR2.137@newssvr22.news.prodigy.net:

> I cook a lot of quick and easy meals and none of them involve Spam,
> fried or otherwise.
>
> Bryan wrote:
>| Most cooks (at least the ones I've worked with) don't want to "really
>| cook" after an 8 to 12 hour day. I don't want to cook after a day of
>| sweating my ass off over a hot stove. After work I'm all about the
>| sandwiches, cereal, fried bologna, or whatever is going to require
>| almost no effort.
>|
>| I love what I do - and applaud any cook/chef who wants to cook after
>| they've worked all day - but cooking after work is something I'm not
>| interested in doing.
>|
>| Plus - after a lot of beer and tequila, anything is edible.
>
>
>

Well aren't you special.

-Sanderson

"dkw12...@yahoo.com" <dkw12...@yahoo.com> wrote:
> leno...@gmail.com (Lenora) wrote:
>
> >http://health.msn.com/guides/weightl...x?cp-documenti...
>
> > Trimming the Fat
> > By John Hanc, Runner's World
> > Runner's World
>
> > Chef Luis Bruno was eating himself to death. His restaurant's slogan was "A
> > Passion for Food and Fun," and the owner was having a little too much of
> > both. "At the end of the day, I'd sit at the bar and drink six to 10 beers
> > and a couple shots of tequila," says Bruno, 37. "Then I'd go home, eat a
> > can of fried Spam, four slices of cheese, a loaf of Cuban bread with
> > mayonnaise, and a bowl of cereal before bed."
>
> I wonder why kind of chef he is if when he went home, the best he
> could come up with is fried Spam?

I wonder when you were posting the best you could do was leave
in the low carb support group in the list? Ah, not smart enough to
notice. Check.

Over drinking, over eating, both junk bread and junk cereal and
what you notice is the Spam. Chortle.

On 7 May 2007 20:39:08 -0700, Nevmoorepiper@aol.com wrote:

>On May 7, 10:18 pm, Curious wrote:
>> On Mon, 07 May 2007 20:54:53 -0500, Lady Veteran <army...@bigfoot.com>
>> wrote:
>>
>> >On 7 May 2007 10:09:16 -0000, leno...@gmail.com (Lenora) wrote:
>>
>> >>http://health.msn.com/guides/weightl...x?cp-documenti...
>>
>> >>Trimming the Fat
>>
>> >Want to trim fat and lose 150 pounds? Shoot a troll.
>>
>> >LV
>>
>> Are you suggesting that someone here commit murder?
>> On a public newsgroup?
>> With your email address disclosed?
>>
>> Is your name spelled scofflaw?
>>
>> Curious
>>
>
>Yes he did, and the proper authorities have been alerted. I hope he
>has his doors reinforced, they'll still kick them open anyway, but
>it'll take them longer thereby giving him time to save everyone a lot
>of time and trouble and blow his own brains out before the terrorist
>task force beats him senseless.

Interesting that you think a troll is a real human being. I suppose
you try to save fairies too?

I don't believe they are anything but socks.

You want to sic the "authorities" on me. Tell them to wash their
socks.

LV

"I rode a tank and held a general's rank
When the blitzkrieg raged and the bodies stank."

---Sympathy for the Devil-The Rolling Stones
--------------------------------------------
"A fanatic cannot change his mind and will not
change the subject."

---Winston Churchill
----------------------------------------------