I've developed a huge double chin on Pred

[sweathead]

Is this the normal place to gain weight? Anyone know how to get rid of it?

[PMRpro Ambassador]

It can be reduced/minimised by cutting carbs. Lots of people on the forum will relate their stories on the same theme!

Pred changes the way the body processes carbs and the resulting excess insulin leads to any carbs you eat being deposited as fat in particular places: around the face and neck to create the typical moonface, on the back of the neck as a buffalo hump and around your middle to create the apple shape that is seen in Cushing's syndrome.

Between PMR inactivity-caused weight gain and one particular form of steroid I gained a lot of weight in those places. I cut carbs drastically and slowly lost 35lbs - I still keep carbs low and still have my waist and looking at me there is no sign I am on pred, just a bit cuddly! But I've been a lot or slightly overweight all my life so it is nothing new

Some of the pred-associated pudginess is also due to fluid retention - so cutting salt often helps that considerably.

[sweathead in reply to PMRpro]

Thank you. I will try to cut down on the carbs. I will find it difficult to cut salt as nothing seems to taste of anything when you get older (68).

[PMRpro Ambassador in reply to sweathead]

That's probably mostly because you are so used to using salt. I'm the same age as you and can taste all sorts of delicate flavours.

I haven't used salt in cooking for probably well over 35 years since I got my first microwave. I cooked veggies in it and they were to be salted after cooking - I always forgot! Over time I found other things getting too salty for me and I used less and less salt. I also rarely eat ham and so on which probably adds to it. Eating out a few times in a row when on holiday for example always results in fluid retention for me!

Learn to use herbs and lemon juice etc for flavouring food. Stock cubes are very salty so look for other flavouring for meat dishes - long cooking intensifies flavour too, especially for spag bol sauce or gulash.