Too skinny? He's looks good and feels great

"You're too skinny."

Too skinny? Me?

Here's my story.

I've passed another weight-loss milestone, a personally significant one. According to the body mass index, at my just-achieved weight, 167 pounds, I'm now normal. To many folks, especially those who have never been overweight, that might not seem like a big deal. For me, however, it's amazing to finally achieve a healthy "normal" weight. I haven't been a normal weight since I was 10.

Yes, I've lost significant amounts of weight in the past, but always stopped short of "normal." In 1990, when I lost more than 100 pounds, my doctor-set goal weight was 195 pounds. I began my weight loss at 308, and my doctor believed that losing 113 pounds would have a significant impact on my immediate and future health. I agreed.

Since beginning my current weight-loss journey in October 2005, I've lost 160 pounds. I was pleased with Weight Watchers' original goal weight for me of 177 pounds until I ran my stats through a BMI calculator and found out that at 177 I would be considered overweight and my percentage of body fat still would be too high at 27 percent.

At my age, the BMI indicated 168 as the highest weight at which I could be considered normal with a body fat level of 24.9-percent.

Which weight was right?

The BMI is considered reliable at predicting body fat percentages within certain limits. According to the U.S. Department of Health and Human Services and the National Institutes of Health, the BMI can overestimate body fat in athletes and others who have muscular builds and underestimate body fat in older people and those who have lost muscle mass.

Even though I work out three times a week and swim or play tennis when I can, I don't consider myself an athlete. I'm no spring chicken, either, but I know that after working with a trainer for 10 months that I haven't lost muscle mass.

Once I'd reached my Weight Watchers goal, some friends and relatives told me I was too skinny. For a while, comments like that boosted my spirits, since I couldn't remember ever being told "You're too thin."

I decided that "too thin" perception was based on their comparison to what I used to look like -- and I looked gigantic at 327 pounds.

I also decided the BMI was a more accurate yardstick to gauge my healthy new weight. There's another standard that rides alongside the BMI to tell if you're at a higher risk for heart disease and other diseases: waist size. For men, a waist size larger than 40 inches (35 inches for women) means an elevated risk.

Today, with a 32-inch waist I'm probably healthier and at a lower risk level than at any other time in the last 40 years.

So, am I too skinny? I don't believe so. I'm just right and I lovin' it.

Try this recipe: Recently, two food magazines showcased Indian spiced chicken recipes. I made both, then created a hybrid, taking the best of each and adding a twist or two of my own. Give this a try.

Indian Spiced Grilled Chicken Thighs

1½ tablespoons ground cumin

1½ teaspoons curry powder (I prefer Madras brand)

1 teaspoon salt

1 teaspoon ground coriander

1/4 teaspoon cayenne

1tablespoon canola oil

1 tablespoon grated fresh ginger

3-4 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

1 cup nonfat plain yogurt (Greek-style preferred)

3 tablespoons red wine vinegar

2½ pounds skinless, boneless chicken thighs

For the marinade: In a large mixing bowl whisk or stir together the cumin, curry powder, salt, coriander and cayenne until combined.

Add oil to a medium skillet and place over low heat. When hot, stir the spices into the oil and heat until they become fragrant, about 30 seconds. Add ginger and garlic, and stir together. Cook, stirring continuously, for 1 to 2 minutes or until garlic becomes fragrant.

Remove the skillet from the heat and scrape the contents into the mixing bowl; whisk in yogurt and vinegar until combined. Add chicken thighs; tossing to coat. Let sit for 10 minutes. (The thighs may also be covered and refrigerated for as long as 12 hours.)

To grill the chicken: Prepare a medium-hot charcoal fire or heat a gas grill to medium-high. Clean grill grate and lubricate with vegetable oil. Place thighs, flat on cooking grate (discard any remaining marinade) and grill (covered on gas grill; uncovered on charcoal grill) 5 to 6 minutes for large thighs or 4 to 5 minutes for medium thighs. Turn and continue to grill until cooked through 5 to 6 minutes for large thighs, 4 to 5 minutes for medium thighs or until an instant read digital thermometer inserted into the thickest part registers 160 degrees.

Remove thighs from the grill, place on a platter, cover with foil, and let rest for 5 minutes. Remove foil and serve.

Serves six.

Nutrition values per serving: 269 calories (30.5 percent from fat), 9.1 g fat (2.1 g saturated fat), 4.6 g carbohydrate, 0 fiber, 40.7 g protein, 158 mg cholesterol, 389 mg sodium.