Category: food

Algo trading and ice cream

I refuse to share ice cream with my daughter, just like I used to refuse to share peanuts with my father. This refusal to share in both cases primarily has to do with the differential speed of consumption.

With my father and peanuts, it was a matter of ability – as someone who had grown up on a peanut farm (and thus he was a fan of Jimmy Carter), he was an expert at shelling peanuts. The Bangalore-born me was much less expert, and so before I knew it he would have finished the lot of it.

With my daughter and ice cream, it is a matter of willingness – she likes to finish it quickly, in big spoons. I like to savour it over a long time – at home,  I use a rather small spoon and eat it slowly. Nowadays I’ve been trying to cut down sugars and so when I eat them I try to get the maximum benefit out of them and thus eat slowly. However, even as a child I would eat my desserts slowly, trying to “extract maximum benefits”.

So last night we were having ice cream (individual small tubs of course). Daughter finished hers quickly and came to me, to see that my tub was still half full (and I was blogging as I was eating it).

“Appa, why do you like to turn your ice cream into milkshake?”, she asked.

“I don’t”, I said, “I just try to get the maximum value out of it, and thus I eat it slowly”.

“But then if you take too long to eat, then it turns into milkshake which is much less enjoyable than ice cream”, she countered. She had a valid point.

And then I realised this is exactly the problem I worked on during my stint as an investment banking quant in 2009-11. I was working on algo trading, specifically execution of large block deals.

The tradeoff there was that if you traded too quickly, you would end up moving the market and thus trading at an unfavourable price. On the other hand, if you traded too slowly, the natural volatility of the stock would mean that the market might move against you. And so you had to balance the two and trade.

I won’t go into the details on how we solved it (my erstwhile bank might not like it), but it suffices to say here that it is similar to eating ice cream.

If you eat too quickly, you run the risk of not getting sufficient “benefit” out of the ice cream at hand. If you eat too slowly, then there is the risk that the ice cream itself will melt and thus be less enjoyable for you.

I tried explaining this analogy to my daughter last night, but she didn’t get it. I guess she is too young to understand risk, volatility, market impact and the like.

And so I’m inflicting this on you!

Optimal quality of beer

Last evening I went for drinks with a few colleagues. We didn’t think or do much in terms of where to go – we just minimised transaction costs by going to the microbrewery on the top floor of our office building. This meant that after the session those of us who were able (and willing) to drive back could just go down to the basement and drive back. No “intermediate driving”.

Of course, if you want to drive back after you’ve gone for drinks, it means that you need to keep your alcohol consumption in check. And when you know you are going for a longish session, that is tricky. And that’s where the quality of beer maters.

In a place like Arbor, which makes absolutely excellent beer, “one beer” is a hard thing to pull off (though I exercised great willpower in doing just that the last time I’d gone for drinks with colleagues – back in feb). And after a few recent experiences, I’ve concluded that beer is the best “networking drink” – it offers the optimal amount of “alcohol per unit time” (wine and whisky I tend to consume well-at-a-faster-rate, and end up getting too drunk too quickly). So if you go to a place that serves bad beer, that isn’t great either.

This is where the quality of beer at a middling (for a Bangalore microbrewery) place like Bangalore Brewworks works perfectly – it’s decent enough that you are able to drink it (and not something that delivers more ethanol per unit time), but also not so good that you gulp it down (like I do with the Beach Shack at Arbor).

And this means that you can get through a large part of the session (where the counterparties down several drinks) on your one beer – you stay within reasonable alcohol limits and are not buzzed at all and easily able to drive. Then you down a few glasses of iced water and you’re good to go!

Then again, when I think about it, nowadays I go out for drinks so seldom that maybe this strategy is not so optimal at all – next time I might as well go to Arbor and take a taxi home.

Rameshwaram Cafe – Review

I’m just back home after belting a Garlic Roast Dose at Rameshwaram Cafe. This was the first time I went there, though you may not believe that since I’ve already written an entire blogpost on “Hosur cuisine”. Having eaten there once, I’m not sure I’ll describe Rameshwaram Cafe as “Hosur cuisine” any more. I’d instead call it “netflix cuisine”.

A few years back, when Netflix started making its originals, there were a bunch of articles and blogposts on how Netflix “used data and machine learning to craft its shows”. If you look at the trajectory of Netflix, initially that was novel and people loved its shows. Over a period of time, that didn’t scale, since it led to a whole bunch of “premium mediocre” shows.

Oh, on this note, you should read this article on how “everything is becoming the same“. And more AI and ML might just accelerate the trend.

Back to Rameshwaram. We were in the middle of our breakfasts, wife having “ghee pudi masala dose” and me having “garlic roast dose” (basically the same thing, except that my dose had Bangalore-style red garlic chutney smeared in, while wife’s had Tamil-style chutney puDi).

Someone wearing the Rameshwaram Cafe uniform approached us with the pickup line of “you guys come here often right?”. We replied that it’s our first time there, and he proceeded to ask us how we found it.

“Dose is fine but I don’t like the sambar”, I started off. “Yes, that’s because we make the sambar in Tamil style. You must like the Kannada style sambar, but we don’t make that here”, he said. We chitchatted for another minute when I excused myself to go get a second helping of chutney (yes, the initial quantity of chutney served there is grossly inefficient).

Essentially, Rameshwaram Cafe is the application of data and analytics and ML to restaurant menu building. Everything here is a conscious choice. The idli, vaDe and sambar are Tamil-style (thankfully the menu board said “40 rupees for a pair“, so I figured it must be tithi vaDe and stayed away from it). The dose is Bangalore style. Chutney taste is in between, but served Tamil style (small quantities of multiple varieties). I half expected to be turned away when I asked for extra chutney but most of the staff speaks Kannada, so they empathised.

The coffee was good. I didn’t really feel like having anything else – the iDli and vaDe on others’ plates didn’t look appetising at all. And so we came home.

Will we go back? It will depend on the circumstance. This will NEVER be everyday food like the nearby SN is for us. The dose was good while I ate it, but I don’t like the aftertaste. It’s not a place I would avoid (like if it were on a highway, or if I needed to eat at midnight when no other darshinis are open, I would go). However, it’s not a place I would seek out and go.

And the more I think about it, the more “premium mediocre” it is. Because they seem to have used data and analytics to find their menu (some items Bangalore style and some Tamil style – and it seems to be a very deliberate choice), the food by definition will not be spectacular. However, the place is hygienic, has pretty good operations and does well on the business aspects, so it is “premium”. And will continue to do well – just that I won’t go there too often.

“This has never happened to me”, my wife said as we were walking out. “I’ve never seen the restaurant manager at a place like this take customer feedback. And that feels odd. Places like this are supposed to be like ‘this is what we make. take it or leave it'”. Then again, she has never been a fan of fusion cuisines.

Sugar and Tobacco

This is NOT a blogpost about cash crops in the West Indies. This is more about biology.

I had my first cigarette when I was 21. I was about to graduate from my undergrad, and had decided to “experiment” a bit. Friends who were already smokers warned me that the thing is addictive, and that I need to be careful.

I still remember that cigarette, a Wills Classic Milds shared with a classmate who was a very occasional smoker. I remember feeling high, and weak in the knees in a way I had never felt before (I was yet to taste alcohol, but when I did a couple of months later, it was underwhelming compared to tobacco). It was extremely pleasurable, but I remembered what my smoker friends had told me. It was addictive shit.

That day I made a decision that I’ll smoke a maximum of one cigarette per calendar year, something I’ve lived up to. It’s never been more than one, though in some years (especially in the early years), the 1 was made up of several fractions.

The thing with tobacco is that it is addictive. The high is incredibly high (for a non-smoker like me), but when that passes you have withdrawal symptoms. And you crave for more. If you don’t have friends like me who have warned you about the addictive nature of it, you can get addicted (alcohol doesn’t react that way – beyond a few drinks you don’t want to drink more. And I don’t have annual limits on alcohol consumption).

A few prescription drugs act the same way – most notably (in my experience) antidepressants. They are biologically addictive and when you stop having them, the body starts having strong withdrawal symptoms. So you need to be careful in terms of getting on to antidepressants because getting off them is not easy.

Caffeine is the same as well – and I continue to be addicted to it. Two days without coffee and I get the same kind of withdrawal symptoms I had the last time I was getting off antidepressants.

And thinking about it, it’s the same with sugar (or any other high carb foods). When you consume too much sugar (or carbs), the body needs to produce a lot of insulin to be able to deal with it. The insulin thus produced is like a demon / genie (based on the sort of myths you favour) – once it has devoured the excess sugar, it devours the “regular blood sugar” as well, leading to a massive sugar crash.

It was possibly my psychiatrist who pointed this out in a consultation a few months back (and so I officially have a medical prescription that says “follow a low carb diet”) – that these sugar crashes are what lead to bouts of  low mood and depression, and that the way to keep my mood good is to not have sugar crashes, which means not eating much sugar.

Similarly, she told me that the reason I sometimes wake up in the middle of the night ravenously hungry and unable to sleep back is likely due to a sugar crash. And so I need to have a low-carb dinner. I found this the hard way last night when I had noodles for dinner (my blood sugar levels are especially sensitive to pulverised grains  (including the supposedly “healthy” ones like ragi, jowar, etc.) –  whole rice is fine for me, but not rice flour), and found myself awake at 4 am and unable to sleep. As it happened, I resisted the temptation to eat then and slowly fell back asleep at 6 (luckily today was not a “gym day”).

As if this morning’s sugar crash wasn’t enough, after lunch today I ate some sweets that a colleague had got to office. Sugar crash duly happened an hour later, and how did I react? By reaching for the same sweets. Yet another crash happened as I got home – and  I reached for some sweets my wife had got today. I’m writing this awaiting another sugar crash.

Thanks to the functioning of insulin, sugar can behave like tobacco. You eat and feel good, and then the crash happens. And you eat more. Spike again, crash again. And so on and so forth.

When I examine my own periods of putting on weight or becoming mildly depressed (now that I think of it, they are correlated), it’s because I get into this eating cycle. Eating more carbs means I get more hungry. And I eat more. Which makes my hungrier. And that goes on.

The only way is to wilfully break the chain – by skipping meals or having very low-carb meals. Once you’ve done this for a considerable period of time (I managed this easily between last Thursday and last evening), your body feels less hungrier, and you get on to a sort of virtuous cycle. And you progressively get better.

And then it takes one noodles meal or a sweet offer to get back into the vicious cycle. Some people have famously “quit smoking hundreds of times”. I’ve also “gone on a low cab diet hundreds of times”.

Hosur cuisine

Some 6-7 months back my office shifted from a relatively quiet semi-residential lane in Indiranagar to the slam-bang commercial area of Residency Road. This meant that Udupi Vaibhava, situated next to our old office and had served many of us rather well, suddenly lost a bunch of business. We, however, needed something to find something.

On the first day in the new office I visited good ol’ Konark next door for “tiffin” and coffee. Food was good but transaction cost (of sitting down and waiting) was rather high. And then people in office started raving about this “IDC Kitchen” across the road, and a week later I went there for breakfast.

I asked for idli-vaDe, and the first look of the vaDe gave me the jitters – instead of one large vaDe, there were two tiny vaDes, the sort we make at death ceremonies here in Bangalore. The idli looked dense as well. “Oh gosh, this is Tamil-style food”, I thought. And then I found that the sambar was red and sweet, of the kind you normally find in Bangalore. It was a bit of a relief.

Yet, the food was confusing. Some of it was evidently Tamil style (the “pODi iDli” and stuff), but it wasn’t quite entirely Tamil style. The dosé was thin. Chutney was neither thick nor thin. Very very very confusing.

And then a few days later a friend insisted we have breakfast at “Cafe Amudham” in Siddapura, insisting the dosé there was excellent. I didn’t want to have a dosé that day, so I asked for iDli-vaDe, and once again it was insanely dense iDlis, but normal sized vaDes. The sambar was more Bangalore style as well – again massively confusing.

Based on these two data points (and that yet-to-be-sampled data point that is Rameshwaram Cafe), I hereby declare that there exists a new cuisine that I call “Hosur cuisine”. It is basically a mix of Bangalore and classic Tamil cuisines. It is like the chromosomes of the two cuisines having undergone a random crossover (and some mutations), and so different restaurants serving this cuisine have adopted different aspects of the cuisines of the two  states – the style of sambar, density of idli, thickness of dosé, size of vaDe, number of chutneys served, etc.

And recently, having got quite bored of IDC (I’ve pretty much stopped eating there now), I tried the Virinchi Cafe next door to that. They make thick dosés but have drumstick in their otherwise red sambar. Incredibly confusing, and I can say that this is yet another “strand” of the Hosur cuisine crossover.

In any case, I’ve been brewing over this blogpost for a few days now, and then I saw Sandesh’s excellent dissection of Rameshwaram Cafe, and decided it’s time to put this down.

I’m yet to visit a Rameshwaram Cafe – the only one within my orbit is in JP Nagar 2nd phase, but it’s way too close to SN Refreshments to give it a try (and I have breakfast at SN some 2-3 times a week at least!). I suppose that is yet another random crossover of the Bangalore and Tamil food styles .

PS: This blogpost has absolutely NOTHING to do with my grandmother-in-law who is from Hosur

Product management and Bengaluru Cafe

My favourite restaurant within “normal walking distance” (i.e. a quick dash – not a long walk that I’m fully capable of) of my house is Bengaluru Cafe in Jayanagar 2nd Block. The masaldose there is very very good, right up there with that at CTR (and far less crowded; Vidyarthi Bhavan dose is a different genus).

It’s crisp outside and soft inside, and what I really like about the dose there is the red chutney that they put inside. Spicy and garlicky, and a nice throwback to masaldose in Bangalore in the 1990s (Adigas, for whatever reason, replaced this red chutney with Chutney  puDi, which is far inferior, and now a lot of the new places put Tamil style chutney puDi which is massively overwhelming).

I had discovered the place in mid 2019, while driving back after closing a long client assignment. The dose was absolutely fantastic. We started going there regularly – rather, bringing the dose parcelled from there (since it’s close enough and crowded). It was with this dose that I had my first “unpaternal instinct” – I had got 3 doses (one for each of us), and kept hoping the daughter wouldn’t finish hers so that I could get some of it. As it happened, the then sub-3-year-old fully polished it off.

And  then something changed – I came home to find that there was no red chutney in the dose (which made it significantly suboptimal). And it happened once again. The next time I went I asked about it, and was told that if I want it I need to ask for it.

It is basically the minority rule in action. A large part of the clientele of the Bengaluru Cafe don’t eat garlic, so don’t want the red chutney. Initially the default was to have the chutney, but the number of requests meant the defaults flipped! And that entirely changed the product.

There was a further caveat – if I wanted red chutney in my dose on Sunday I was entirely out of luck. The crowd on Sunday meant that they would not offer any customisations (red chutney became a “customisation”) so that they could mass produce. So I entirely stopped going there on Sundays.

I went there yesterday morning to buy breakfast. It wasn’t crowded so I could stand near the counter watching them make the dose. In the full griddle of 15 doses, only 2 had the red chutney smeared on – the two that I had ordered. Just one small change in the defaults meant that the produce has changed so much!

Bengaluru Cafe was recently featured on a YouTube food channel that we happeened to watch.

If you watch the video till ~3:25 you will find an interesting thing the host says “the difference with their masaldose is that they don’t spread chutney inside it at all!”

Which means the default has changed so much that people don’t even know what used to be the old product!

As far as I’m concerned, it’s a bit stressful – the reason we all love the dose there is because of the red chutney inside. So I know that if I end up bringing dose without the chutney the family will be disappointed. So I need to make sure I stand at the counter to ensure they put the chutney on our doses.

Blackjack and ADHD

My mornings feel like I’m playing blackjack. A few months back, I had a bit of a health scare (elevated blood sugar levels), and since finding good low-carb food in/around office is a challenge, after that I’ve been taking my own lunch box.

It’s a fairly elaborate lunch, which one colleague calls as “looking rather European”. It started with grilled paneer and grilled vegetables, but has now grown to a massive glass Ikea box with grilled paneer, boiled eggs, grilled vegetables (some pre-blanched / steamed before grilling), roasted and crushed nuts and (of late) kimchi.

And despite my cook occasionally helping me out with some mise-en-place, there are a lot of things to do every morning. Some of the processes involved are:

  • keeping water for boiling, for eggs
  • putting eggs carefully into the boiling water (without breaking), and setting a timer for 7 minutes. If I’m not wearing my Apple Watch, I need to also run around to find my phone
  • Putting water in the steamer for steaming vegetables
  • Putting the hard veggies (carrot, beans, broccoli) into the steamer and closing the pot.
  • Taking out the veggies from the steamer before they are too soggy
  • Slicing paneer
  • Grilling paneer on the frying pan with salt and pepper and olive oil
  • Grilling veggies on the frying pan with salt and pepper and olive oil (including the steamed veggies)
  • Pre-heating the air fryer
  • Adding almonds into the air fryer; shaking the fryer once in the middle, transferring almonds to the pestle and mortar
  • Putting cashews into the air fryer
  • Taking out cashews when they have just browned and putting into the pestle and mortar
  • Putting eggs in cold water after seven minutes are up
  • Peeling and slicing eggs, and seasoning with salt and pepper
  • Crushing cashews and almonds and adding them to grilled vegetables

I don’t think I’ve ever timed myself. However, pretty much every morning I get into a frenzy trying to finish all of this, and then take my daughter to school on time. Maybe some days I take twenty minutes. Maybe I take thirty. I don’t even know. Life is such a blur.

As you can imagine, the above process can be heavily parallelised. And while my menu is standardised, the process is not. Which means I’m trying to both experiment and measure at the same time. While cooking four different processes at exactly the same time.

Sometimes, life feels like playing blackjack. You would have flipped the paneer over in the frying pan maybe for one last time. And then you think “I can peel this egg before the paneer is done”. Before you know it the paneer is black. You are not wearing your watch, so you go in search of the phone – to put the timer for the egg. In that time the veggies are burnt.

I don’t even know why I sometimes put myself through this. Maybe this is yet another tradeoff between physical and mental health. For now, physical seems to be winning.

Maybe a sustainable long term strategy is to forego lunch as well (nowadays I don’t eat breakfast unless I’ve gone to the gym in the morning), and transition to an “OMAD” (one meal a day) lifestyle.  Or maybe I should find myself some nice lunch I can take to office which doesn’t involve so many parallel steps.

Until I figure something out, I’ll continue running in the mornings.

Eating Alone

In the last 2 weeks, about 4 times I had lunch in my office cafeteria. After a small health scare in early October (high HbA1c), I carry my own (self-made) lunch to office every day now (since I can’t reliably find low carb food around). On these days, I took my lunch to the cafeteria and ate along with colleagues, some of whom had brought there own lunches and others bought from the on-site caterer.

This, to me, however, is highly unusual behaviour. First of all, taking lunch to office is highly unusual – something that till recently I considered an “uncle thing to do”. Of course, now that I’m 40, doing “uncle things” is par for the course.

More importantly, eating lunch in the cafeteria is even more unusual behaviour for me. And in the last couple of days, most days I’ve sat there because a colleague who sits near me and brings lunch as well has called me on his way to the cafeteria.

A long time ago, an old friend had recommended to me this book called “never eat alone“. I remember reading it, but don’t remember anything of its contents (and its average goodreads rating of 3.8 suggests my opinion is not isolated). From what I remember, it was about networking and things like that.

However, as far as I am concerned, especially when it comes to lunch on a working day, I actually prefer to eat alone (whether it is at my desk or at a nearby restaurant). Maybe it is because my first “job” (it was actually an internship, but not my first ever internship) was in London, on a trading floor of an investment bank.

On trading floors, lunch at desk is the done thing. In fact, I remember being told off once or twice in my internship for taking too long a lunch break. “You can take your long break after trading hours. For lunch, though, you just go, grab and come and eat at the desk”, I had been told. And despite never again working in an environment like that (barring 4-5 weeks in New York in 2010-11), this habit has struck with me for life.

There are several reasons why I like to eat alone, either at a restaurant or at my desk. Most importantly, there is a time zone mismatch – on most days I either don’t eat breakfast, or would have gone to the gym in the morning. Either ways, by 12-1230, I’m famished and hungry. Most others in India eat lunch only beyond 1.

Then, there is the coordination problem. Yes, if everyone gets lunchboxes (or is okay to but at the cafeteria) and goes to the cafeteria, then it is fine. Else you simply can’t agree on where to go and some of you end up compromising. And a suboptimal lunch means highly suboptimal second half of the day.

Then, there is control over one’s time. Sometimes you can get stuck in long conversations, or hurry up because the other person has an impending meeting. In either case, you can’t enjoy your lunch.

Finally, when you have been having a hectic work day, you want to chill out and relax and do your own thing. It helps to just introspect, and be in control of your own mind and thoughts and distractions while you are eating, rather than losing control of your stimulations to someone else.

Of course it can work the other day as well – cafeteria lunches can mean the possibility of random catchups and gossip and “chit chat” (one reason I’ve done a few of those in the last few weeks), but in the balance, it’s good to have control over your own schedule.

So I don’t really get the point of why people think it’s a shame to eat alone, or thing something is wrong with you if you’re eating alone. I know of people who have foregone meals only because they couldn’t find anyone to go eat with. And I simply don’t understand any of this!

CGM Notes

At about 5:30 pm last Wednesday, I chanced upon a box of Sandesh crumbs lying in the office. A colleague had brought the sweets to share the previous day, and people had devoured it; but left aside the crumbs. I picked up the box and proceeded to demolish it as I reviewed a teammate’s work.

Soon the box was in the dustbin. I chanced upon a cookie box that another colleague had got. And started to demolish the cookies. This was highly atypical behaviour for me, since I’m trying to follow a low-carb diet. At the moment, I assumed it was because I was stressed that day.

Presently, I took out my phone to log this “meal” in the Ultrahuman app. There the reason for my binge was clearly visible – my blood sugar had gone down to 68 mg / dL, pretty much my lowest low in the 2 weeks I wore the last sensor.

This, I realised, was a consequence of the day’s lunch, at Sodabottleopenerwala. Maybe it was the batter (or more likely, the sauce) of the fried chicken wings. Or the batter of the onion pakoda. Something I had eaten that afternoon had spiked my blood sugar high enough to trigger a massive insulin response. And that insulin, having acted upon my lunch, had acted upon the rest of the sugars in my blood. Sending it really low. To a point where I was gorging on whatever sweets I could find.

About a year (or maybe two?) back, I had read Jason Fung’s The Obesity Code, which had talked about insulin being the hormone responsible for weight gain. High levels of insulin in the blood means you feel hungrier and you gorge more, or something like that the argument went. The answer was to not keep triggering insulin release in the blood – for that would make the body “insulin resistant” (so you need more insulin than usual to take care of a particular amount of blood sugar). Which can lead to Type 2 diabetes, high triglycerides, weight gain, etc.

And so Fung’s recommendations (paraphrasing – you should see my full blogpost based on the book ) included fasting, and eating fewer carbs. Here I was, two years later, finding evidence of the concepts in my CGM data.

I have worn a CGM a couple of times before. Those were primarily to figure out my body’s response to different kinds of foods, and find out what I should eat to maintain a healthy blood sugar level. The insights had been fairly clear. However, since it had been ten months since I last wore a CGM, I had forgotten some of the insights. I was “cheating” (eating what I wasn’t supposed to eat) too much. And my blood sugar had started going up to scary levels.

The objective of this round of the CGM was to find out “high ROI foods”. Foods that gave me a lot of “satisfaction” while not triggering much of a blood glucose response. The specific hypothesis I was trying to test was that sweets and traditional south indian lunch trigger my blood sugar in the same manner, so I might as well have dessert instead of traditional south indian lunches!

Two weeks of this CGM and I rejected this hypothesis. I had sweets enough number of times (kalakand, sandesh, corner house cake fudge, etc) to notice that the glucose response was not scary at all. The problem, each time, however, occurred later – maybe the “density of sugars” in the sweets triggered off too much of an insulin response, leading to a glucose crash (and low glucose levels at the end of it).

Traditional south indian lunch (I would start with the vegetables before I moved on to rice with sambar and then rice with curd) was something I tested multiple times. And it’s not funny how much the response varied – a couple of times, my blood glucose went up very high (160 etc.). A couple of times there was a minimal impact on my blood glucose. It was all over the place. That said, given the ease of preparation, it is something I’m not cutting out.

What I’m cutting out is pretty much anything that involves “pulverised grains”. Those just don’t work for me. Two times I had dosa – once it sent my blood sugar beyond 200, once beyond 180. One idli with vade sent my blood sugar from 80 to 140 (on the other hand, khara bath (uppit) with vaDe only sent it to 120). Paneer paratha (on the streets of Gurgaon) sent my sugar up to 200.

That some flours work for me I had established in previous iterations wearing the CGM – rice rotti hadn’t worked, jowar rotti hadn’t worked, ragi mudde had been especially bad. But that dose and idli and paratha also don’t work for me was an interesting observation this time. I guess I’ll be eating much less of these.

What did work for me was what has sort of become my usual meals when going out of late – avoiding carbs. One Wednesday, I got my team to order me an entire Paneer Butter Masala for lunch (Gurgaon again). Minimal change in glucose levels. That Friday, I had butter chicken (only; no bread or rice with it). Minimal change yet again! Omelettes simply don’t register on my blood sugar levels (even with generous amounts of cheese).

To summarise,

  • Sweets may not send my sugar very high, but in due course they send it very low (due to high insulin response). The only time this crash doesn’t happen is if I’ve had the sweets at the end of a meal. Basically, avoid.
  • Any kinds of pulverised grains (dosa, idli, rotti, paratha) is not good for me. Avoid again
  • The same food can have very different response at different times. This could be due to the pre-existing levels of insulin in the body. So any data analysis (I plan to do it) needs to be done very carefully
  • On a couple of occasions I found artificial sweeteners (like those in my whey protein) causing a glucose crash – maybe they get the body to release insulin despite not having sugars. Avoid again.
  • Again last week I met a friend for dinner and we had humongous amounts of seafood. I didn’t eat carbs with it. Minimal spike.
  • Some foods cause an immediate spike. Some cause a delayed spike. Some cause a crash.
  • Crashes in glucose levels (usually 1-2 hours after a massively insulin-triggering meal) were massively correlated with me feeling low and jittery and unable to focus. It didn’t matter how recently I had taken the last dose of my ADHD medication – glucose crash meant I was unable to focus.
  • Milk is not as good for me as I thought. It does produce a spike (and crash), especially when I’m drinking on an empty stomach
  • Speaking of drinking, minimal impact from alcohols such as whiskey or wine. I didn’t test beer (I know it’s not good)
  • Biryani (Nagarjuna) wasn’t so bad – again it was important I ate very little rice and lots of chicken (ordered sides)
  • Just omelette is great. Omelette with a slice of toast not so.

All these notes are for myself. Any benefit you get from this is only a bonus.

Alcohol and sleep

A few months back we’d seen this documentary on Netflix (I THINK) on the effects of alcohol on health. Like you would expect from a well-made documentary (rather than a polemic), the results were inconclusive. There were a few mildly positive effects, some negative effects, some indicators on how alcohol can harm your health, etc.

However, the one thing I remember from that documentary is about alcohol’s effect on sleep – that drinking makes you sleep worse (contrary to popular imagination where you can easily pass out if you drink a lot). And I have now managed to validate that for myself using data.

The more perceptive of you might know that I log my life. I have a spreadsheet where every day I record some vital statistics (sleep and meal times, anxiety, quality of work, etc. etc.). For the last three months I’ve also had an Apple Watch, which makes its own recordings of its vital statistics.

Until this morning these two data sets had been disjoint – until I noticed an interesting pattern in my average sleeping heart rate. And then I decided to join them and do some analysis. A time series to start:

Notice the three big spikes in recent times. And they only seem to be getting higher (I’ll come to that in a bit).

And then sometimes a time series doesn’t do justice to patterns – absent the three recent big spikes it’s hard to see from this graph if alcohol has an impact on sleep heart rate. This is where a boxplot can help.

The difference is evident here – when I have alcohol, my heart rate during sleep is much higher, which means I don’t rest as well.

That said, like everything else in the world, it is not binary. Go back to the time series and see – I’ve had alcohol fairly often in this time period but my heart rate hasn’t spiked as much on all days. This is where quantity of alcohol comes in.

Most days when I drink, it’s largely by myself at home. A glass or two of either single malt or wine. And the impact on sleep is only marginal. So far so good.

On 26th, a few colleagues had come home. We all drank Talisker. I had far more than I normally have. And so my heart rate spiked (79). And then on June 1st, I took my team out to Arbor. Pretty much for the first time in 2022 I was drinking beer. I drank a fair bit. 84.

And then on Saturday I went for a colleague’s birthday party. There were only cocktails. I drank lots of rum and coke (I almost never drink rum). 89.

My usual drinking, if you see, doesn’t impact my health that much. But big drinking is big problem, especially if it’s a kind of alcohol I don’t normally drink.

Now, in the interest of experimentation, one of these days I need to have lots of wine and see how I sleep!

PS: FWIW Sleeping heart rate is uncorrelated with how much coffee I have

PS2: Another time I wrote about alcohol

PS3: Maybe in my daily log I need to convert the alcohol column from binary to numeric (and record the number of units of alcohol I drink)