Jason Wood, an office manager at a tech company in Boulder, Colorado, was on a much-needed vacation in Wyoming with his husband, Matt, who worked for an architecture firm. First stop had been Fort Collins, to hike around the Horsetooth Reservoir, with its crystal blue water reflecting the sky. Next they drove to Cheyenne, where the plan was to catch the Independence Day fireworks at the local rodeo that evening.
They went to dinner at a classic American restaurant in downtown Cheyenne. Matt ordered a shrimp pasta dish. Wood ordered the hummus platter, but he wanted to make a substitution.
He asked the waiter if he could please have fresh vegetables—carrots, cucumber, celery sticks—instead of pita bread. The waiter told him they didn’t have any fresh veggies, so he wouldn’t be able to substitute. I hate it here.’ ” Before they’d left home, Wood had extensively researched restaurants with options that fit his food rules.
Nothing that would contaminate his body and shorten his life. Organic foods only: chickpeas, low-fat yogurt, and Malk, the only almond milk Wood touched. But all the places he’d researched were closed for the Fourth.
He spent an hour in the hotel looking for another restaurant he thought would fulfill his requirements. And then, boom: no fresh vegetables. What he was doing seemed like a good thing, especially since he’d been heavy as a kid.
In 2018, after dropping from 265 pounds to below 200, he was empowered to do more. In addition to following strict food rules, he hit his apartment gym twice a day for 60-minute sessions: cardio in the a.m., weight training at night. Then came the weekly intravenous drips, plus D vitamins, B vitamins, various nutrients, whatever he thought would improve his overall health.
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