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What are your unpopular opinions about health / fitness?
Replies
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VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.
- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.1 -
GottaBurnEmAll wrote: »I never made pasta salad with mayo. I always used vinaigrette.
Yeah, that's the same with me.0 -
lemurcat12 wrote: »JerSchmare wrote: »The fact that people say the exercise calorie database is way off. Like, what? I've been following for well over 5 years, probably 8 or so, no it's always spot on.
Depends on the exercise and the person.
Many exercises that vary a lot based on how hard/fast you are doing them get perceived as higher intensity by newbies to exercise or people way out of shape, and those are the ones that tend to be off.
Running x miles in y minutes at whatever one's weight is, pretty easy to estimate accurately, although the slower and longer you run (or walk) the more off the number is due to not subtracting the calories you would burn anyway during the same time. But other things, like swimming (MFP asks intensity, not speed or distance), zumba or other exercise classes, circuit training (depends a lot on what you do), elliptical, rowing (again, if based just on time, not distance), so on can be way off.
Other common issues I've seen from newbies include logging stationary biking as if it were outdoor biking (the calories tend to be less, often significantly less), again focusing on perceived intensity, not actual speed and resistence, and counting total time at gym vs. specific activities (newbie burning 1000 calories for 90 minutes at the gym "circuit training" or some such, when a lot of that was down time or activities that don't burn much).
This is more of as peevish rant than an unpopular opinion, but, with apologies for digressing from this train wreck of a thread:
The freakin' database entry is "Canoeing, rowing, >6 mph, vigorous effort" (for various intensity levels). WTH?
Anyone who has ever done a good bit of both - as I have - knows that canoeing and rowing are very, very different activities that place very different demands on the body.
About all they have in common is some type of boat - though very different types. They're about as similar as ice skating and swing dancing. Canoeing at 6mph, even in a racing canoe, is a very different proposition than rowing at 6mph.
Even weirder, given that they've done that, kayaking is a separate database entry.
SMH.
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I don't use any of the MFP exercise entries, only ones I enter myself.
Isn't boat speed determined in knots?1 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).0 -
cmriverside wrote: »I don't use any of the MFP exercise entries, only ones I enter myself.
Isn't boat speed determined in knots?
Man powered would be different to wind and/or motor I imagine. I'm not sure a human in a canoe could reach measurable knots. Or that that's the measure. I'm not a rower so I'm only applying my own logic, I could be wrong!0 -
cmriverside wrote: »I don't use any of the MFP exercise entries, only ones I enter myself.
Isn't boat speed determined in knots?
I don't use those entries; I just complain about their stupidity.
I can't speak to canoe boat speed, as I've only done recreational canoeing and backwoods canoe camping, which we measured in hours, days and/or miles. I don't know how competitive canoeists do it.
Rowers (the "long skinny boats like in the Olympics" type) think in pace, not speed . . . specifically minutes/seconds per 500 meters, expressed as "split".
"What's your split? I can hold 2:00 over 2K, without current or wind." (That would give you an 8-minute time for a 2K race - pretty decent for a li'l ol' lady, laughably slow for elite. No, I can't hold 2:00 for 2K in a single. I wish.).
People ask me how fast a rowing shell goes, in mph . . . I always have to stop and do the arithmetic.
This whole mindset explains why the Concept 2 rowing machine likes to tell you minutes/seconds per 500m. Rowers can always tell when amateurs have been on a gym's C2: Monitor is set on "calories", damper is set on 10. Well, those, plus the less-than-5-minutes random-length piece in memory, with about a 2:48 (or worse) split.
Now there's an unpopular opinion. Snide, too.4 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).
Tends to especially much impress people who don't bake, too. There are a few things like that - filled choux pastry, scratch cheesecake, meringues, macaroons etc. - that mysteriously impress all out of proportion to how hard they are to make.
Great to take to potlucks . . . or whatever you call them where you live. 1 -
lemurcat12 wrote: »Just "salad" in the US is usually lettuce or some other kind of uncooked greens as a base with various other vegetables on it, typically some kind of dressing, and maybe some other ingredients, but the greens are the base.
There are other kinds of salad, but they are always preceded with a modifier to distinguish them: egg salad, potato salad, fruit salad, chicken salad, cucumber salad (regular salad often has cucumbers, though), so on.
I'd actually forgotten jello salad was a thing, seems very '70s to me, although I recall having it still in the '80s. If someone was expecting a "salad" and got that, they'd be shocked, though.
I really don't get "My grandparents ate "greens", but the more refined people called them vegetables. Then it started to be that people mixed up different vegetables together and called it salad. Next we started to add oil, and cheese, and bacon, and raisins, and apples, and .........."
In my version of English, greens is a generic term for leaf based vegetables like spinach, kale, chard, collards, dandelion, turnip greens, arugula, endive, etc. (and I'd weirdly include leafy things that are not green, like radicchio).
Vegetables are, well, vegetables, culinary use, not botanical. As a side dish, however, potatoes and corn are not vegetables even though they technically are, they are starches (or such is how I remember it from growing up). Classic American dinner I grew up with would have meat, starch (often potatoes or corn or bread), and vegetable (often canned). Salad could be the vegetable, but more often it was a starter or extra side with a more elaborate dinner. Jello could be the dessert. It was never considered a vegetable.
Adding oil and vinegar and cheese and bacon and so on to a salad is not a new fangled thing, it's just a more elaborate thing (well, except for the dressing, commonly oil and vinegar, which any salad would normally have, but not other vegetable dishes, some which might involve multiple vegetables). More formal/fancy salads would have more extras -- think of Julia Child showing how to cook a salad nicoise or, of course, a classic caesar salad. Of course, we wouldn't have those at home when I was a kid -- we had romaine or spinach or iceberg plus cucumbers, carrots, celery, tomatoes, stuff like that.
My family still shows up with all sorts of jello 'salads' at get togethers-my cousins standard dish is a Snicker's salad-crushed Snickers candy bars in pudding, apples and whipped cream. So freaking good!3 -
holy moly. I opened a can o' worms, eh? 2
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VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).
Tends to especially much impress people who don't bake, too. There are a few things like that - filled choux pastry, scratch cheesecake, meringues, macaroons etc. - that mysteriously impress all out of proportion to how hard they are to make.
Great to take to potlucks . . . or whatever you call them where you live.
Potlucks usually. A church I used to go to always called them "pitch-in's". According to the pastor, there were so many good cooks that there was no luck involved . . . there was always an abundance of good food.5 -
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PUDDING.
How can you have any pudding if you won't eat your meat? (tying up loose lose ends.)8 -
VintageFeline wrote: »cmriverside wrote: »I don't use any of the MFP exercise entries, only ones I enter myself.
Isn't boat speed determined in knots?
Man powered would be different to wind and/or motor I imagine. I'm not sure a human in a canoe could reach measurable knots. Or that that's the measure. I'm not a rower so I'm only applying my own logic, I could be wrong!
Knots are nautical miles per hour. A nautical mile is about 10-20% more than a statute (land) mile, so a human in a canoe could reach measurable knots.2 -
I think I would like that pastor.VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).
Tends to especially much impress people who don't bake, too. There are a few things like that - filled choux pastry, scratch cheesecake, meringues, macaroons etc. - that mysteriously impress all out of proportion to how hard they are to make.
Great to take to potlucks . . . or whatever you call them where you live.
Potlucks usually. A church I used to go to always called them "pitch-in's". According to the pastor, there were so many good cooks that there was no luck involved . . . there was always an abundance of good food.
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livingleanlivingclean wrote: »Dessert after meals is unnecessary and does nothing good for your health.
What if my dessert is fruit, natural yoghurt, protein powder, nuts and fits my calories and macros? Maybe not necessary, but probably contributing to micronutrients/vitamins/minerals I'd otherwise not get.
Mental health is also important - if a small treat after dinner makes me feel good, happy, satisfied etc, is that a bad thing?
Maybe not a bad thing, but it's still my unpopular opinion anyway. Life has become too complicated. Eating has become too complicated. A simple one course meal without the extra frills was okay until people started getting creative.
Not a fan of a 7 course tasting menu then?
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I'm guessing he wouldn't like eating at my house.WinoGelato wrote: »livingleanlivingclean wrote: »Dessert after meals is unnecessary and does nothing good for your health.
What if my dessert is fruit, natural yoghurt, protein powder, nuts and fits my calories and macros? Maybe not necessary, but probably contributing to micronutrients/vitamins/minerals I'd otherwise not get.
Mental health is also important - if a small treat after dinner makes me feel good, happy, satisfied etc, is that a bad thing?
Maybe not a bad thing, but it's still my unpopular opinion anyway. Life has become too complicated. Eating has become too complicated. A simple one course meal without the extra frills was okay until people started getting creative.
Not a fan of a 7 course tasting menu then?
One of the challenges that I enjoy is making a bunch of different items and still getting in at the calorie goal. Variety and diversity of flavors and textures. How can that be such a bad thing?
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WinoGelato wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »VintageFeline wrote: »VintageFeline wrote: »
+1. It's like when people say "I'm eating cauliflower pizza". IT AIN'T PIZZA if it's cauliflower.All of this dairy talk brings up an unpopular opinion that I have:
I hate the very concept of alternative milks. Okay, I get it, if you have a medical reason and can't process dairy then use the almond/soy/cashew or whatever milk in your smoothie/coffee/cereal, etc. Or, get Lactiad. I've seen nothing that convinces me that they are healthier or better alternatives to plain ol' dairy. They may be lower calories, but that doesn't automatically make them more nutritious.
A.C.E. Certified Personal and Group Fitness Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition
How about when people go on about a meatless lasagna.
Ah, you mean a casserole.
I'm Sicilian so that really offends me... lol!
Even though the meatless sauce is still layered with sheets of pasta?
Lol, still not lasagna...
I'm in the UK and we don't use casserole as a descriptor for such a broad range of items as in the US (and certainly never for anything with pasta) so I don't know what else we'd call a pasta layered dish identical in every way to traditional lasagne save for the sauce. Just like pasta cooked with a sauce in the oven is pasta bake and not casserole which I think is what it would be called in the US (though I may be remembering that incorrectly).
Just to add, I understand it's not a traditional dish but then there are lots of variations within many cultures. It's just the passage of time and natural progression.
Not everyone in the US calls the same things casseroles. What you described would also be called a pasta bake around here. Casseroles are meat, veggies, noodles, and sauce made from condensed soup all mixed together and baked in a casserole dish . . . sometimes with a topping of crushed potato chips or french fried onions (think green bean casserole).
Our neighbors just over the river to the west (aka Minnesotans) call a casserole a "hot dish".
I (in the US) often call lasagna a casserole. Around here pretty much anything that is saucy and cooked in a casserole dish is a casserole dish is a casserole.
Lasagna would not qualify then since it is made in a pan, not a casserole dish.
It's not lasagna if you cook it in a casserole dish?
Nope. It has to be flat and either square or rectangular (depending on the pan you use). Casserole dishes are bowls that you bake in and lasagna should not have a bowl shape.
I'm not a huge casserole person but I'm confident my mom made a variety of them in a 9x13 Pyrex dish. I've never heard that a casserole dish was exclusively bowl shaped...
The 9x13 is a glass baking dish. Casserole dishes are different (in my corner of the world).
One thing I absolutely love doing is gathering information about regional English so this has been fun. What does your family or your region call certain things?
These questions are rhetorical. I don't want to derail the thread further by actually having people answer.
Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
From the metropolitan area of northern Utah (as opposed to rural Utah, which seems to have different accent and way of speaking)
Jelly donut or Bismark, either one.
Drinking fountain or water fountain (though some people have told me a water fountain is the decorative landscaping thing)
Subs (short for submarine, IIRC) or hoagie
Soda, Soda Pop, or soft drink.
I don't know if it's just me or standard to this area that we have a lot of "both" uses.0 -
I'll toss in my opinions which seem to be unpopular in some venues.
You don't need to go all-out for exercise. Moderate exercise and even (*gasp*) gardening or some housework gives you benefits (just be careful if logging them for extra calories to eat!!).
Obesity, and weight loss, are multifaceted issues and usually combine emotional, knowledge, and foodie challenges. Focusing on just one facet will most likely lead to failure.8 -
VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).
Tends to especially much impress people who don't bake, too. There are a few things like that - filled choux pastry, scratch cheesecake, meringues, macaroons etc. - that mysteriously impress all out of proportion to how hard they are to make.
Great to take to potlucks . . . or whatever you call them where you live.
We're asked to "bring a plate". (it the expectation that said plate/bowl/platter contains food to share 1 -
livingleanlivingclean wrote: »VintageFeline wrote: »VintageFeline wrote: »VintageFeline wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
Is it in a choux bun? So sort of a giant profiterole/missing its top religieuses?
Exactly! You never cease to impress!!
I did have to ask Google how to spell the latter. But yeah, I'm a foodie with a penchant for baking. Mind you, never made choux pastry, or bake a lot these days for that matter. Because I just don't have the calories to eat whole cake!
Seriously???? Pate'a Choux is one of the easiest things to make: 1 c. water, 1 stick butter, heat until the water boils and butter is melted. Dump 1 cup flour and a pinch of salt all at once and stir until it forms a ball. Take off heat for about 5 minutes and then add 4 eggs, one at a time, stirring after each addition. Voila'.
I never said it was hard, just that I'd yet to bother doing it.
Sorry, didn't mean to disparage. It is my go-to when I need a fast dessert so I make it frequently either for profiteroles or some kind of filled dessert (custard usually but I will do pudding or whipped cream if it is all I have).
Tends to especially much impress people who don't bake, too. There are a few things like that - filled choux pastry, scratch cheesecake, meringues, macaroons etc. - that mysteriously impress all out of proportion to how hard they are to make.
Great to take to potlucks . . . or whatever you call them where you live.
We're asked to "bring a plate". (it the expectation that said plate/bowl/platter contains food to share
I would so show up with an exquisite decorated plate and pretend to be surprised it was supposed to include food...7 -
I'll toss in my opinions which seem to be unpopular in some venues.
You don't need to go all-out for exercise. Moderate exercise and even (*gasp*) gardening or some housework gives you benefits (just be careful if logging them for extra calories to eat!!).
Obesity, and weight loss, are multifaceted issues and usually combine emotional, knowledge, and foodie challenges. Focusing on just one facet will most likely lead to failure.
sure benefits but none have to do with being fit or losing weight.
I say this as a gardener who keeps a clean house...I did all this while I was fat, stayed fat and got fatter.
I did it while I lost then regained
I continue to do it now that I have totally lost.
At no time did the garden give me any benefit except joy and food...my clean house was/is whatever but in no way does it help with weight loss.
and there goes another unpopular thing
You don't need to exercise to lose weight....
and people that log house cleaning and or "regular" activity are lying to themselves.12 -
VintageFeline wrote: »accidentalpancake wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
That gets us into the UK's version of "salad", I suppose.
Let's talk about the ambiguity of the word "pudding" across the pond...
Pudding is interchangeable with dessert in the UK. It predates all those fancy French things becoming de rigueur. I'm cool with the fancy French things though.
Huh. I realize Ireland != UK, but when my wife and I were in Ireland ~8 years ago, we got pudding at breakfast. They brought us sausage. I don't remember which was which, but there was a "black" and a "red" version. IIRC, one of them was called "blood pudding," while the other was not. Or maybe it was just the particular spices in each. I remember liking the "not blood" version, while didn't care much for the "blood" version - and this was, I think, before knowing it was made with blood. So not just a psychological thing.
Just a difference between Ireland and UK, or is "blood pudding" simply like how we call your egg mayo egg "salad?"0 -
I like it when people are honest with me and give me thoughtful, rational advice. I don't think it mean, or snarky, or negative. Having just perused some threads on the general weight loss help forum, I think this might actually be an unpopular opinion.11
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VintageFeline wrote: »accidentalpancake wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
That gets us into the UK's version of "salad", I suppose.
Let's talk about the ambiguity of the word "pudding" across the pond...
Pudding is interchangeable with dessert in the UK. It predates all those fancy French things becoming de rigueur. I'm cool with the fancy French things though.
Huh. I realize Ireland != UK, but when my wife and I were in Ireland ~8 years ago, we got pudding at breakfast. They brought us sausage. I don't remember which was which, but there was a "black" and a "red" version. IIRC, one of them was called "blood pudding," while the other was not. Or maybe it was just the particular spices in each. I remember liking the "not blood" version, while didn't care much for the "blood" version - and this was, I think, before knowing it was made with blood. So not just a psychological thing.
Just a difference between Ireland and UK, or is "blood pudding" simply like how we call your egg mayo egg "salad?"
Black pudding is blood sausage. Urgh. No idea why it is called pudding though! Another version is white sausage (no blood, lots of fat)1 -
Heather4448 wrote: »I like it when people are honest with me and give me thoughtful, rational advice. I don't think it mean, or snarky, or negative. Having just perused some threads on the general weight loss help forum, I think this might actually be an unpopular opinion.
Yes, Heather it is an unpopular opinion. Whenever I see the "why is everyone so mean" vibe starting in a thread, I hear an alternative dialogue something like, "why is everyone telling me the myth/ woo/ derp I posted is wrong?" or "why is everyone not confirming my preconceived notion and presenting facts?" Sad but true.
Early on in my weight loss and fitness, I posted some questions and questionable myths and trendy woo. I had people correct me and present facts. It was fairly easy to sort out who actually knew what they were talking about and who didn't. I learned a tremendous amount by considering what was said and doing additional research on ideas presented.
I think you have the right approach!
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I find that usually people get different responses based on how it comes up. Someone who says: "my nutritionist said don't eat after 7 but I can't get to dinner that early" or "this is my plan, what do you think" and includes "no food after 7" will usually get non snarky explanations (as do most IF threads -- I always see people saying IF works great for many, but it's because it makes it easier to control calories).
On the other hand, someone who jumps in a thread (or starts a thread) to tell others what to do and insists that you should not eat after 7 gets (deservedly, IMO) a different tone in the average response.9 -
VintageFeline wrote: »accidentalpancake wrote: »cmriverside wrote: »Is it a jelly roll, a jelly doughnut, or a Bismark?
Do you drink from a drinking fountain, a water fountain, or a bubbler?
Do you eat subs, hoagies, or grinders?
Of course, there is the ultimate: soda or pop? (or Coke, or tonic)
...and this is why humans will never be able to communicate whatsoever.
Bismarks are those chocolate covered donuts with pudding inside. It's my favorite.- Water fountain
- Sub
- Coke
I can't even cite regional differences. I've lived in PA, FL, CA, WA. Not sure when or where I came up with these beliefs. It's my feels.
Lol! The chef in me is having a cringe moment. That is not pudding in a Bismark. It is Creme' Patisserie. It's my foodie OCD kicking in I know...
That gets us into the UK's version of "salad", I suppose.
Let's talk about the ambiguity of the word "pudding" across the pond...
Pudding is interchangeable with dessert in the UK. It predates all those fancy French things becoming de rigueur. I'm cool with the fancy French things though.
Huh. I realize Ireland != UK, but when my wife and I were in Ireland ~8 years ago, we got pudding at breakfast. They brought us sausage. I don't remember which was which, but there was a "black" and a "red" version. IIRC, one of them was called "blood pudding," while the other was not. Or maybe it was just the particular spices in each. I remember liking the "not blood" version, while didn't care much for the "blood" version - and this was, I think, before knowing it was made with blood. So not just a psychological thing.
Just a difference between Ireland and UK, or is "blood pudding" simply like how we call your egg mayo egg "salad?"
Ah yes, well you see, Brits are contrary and we use words with many contexts. One version is indeed sweet after dinner delicious things.
But pudding also refers black pudding, white pudding (I'll admit I don't know what's in the white one but it's delicious battered, which you will find in fish and chip shops in Scotland), but I don't know what red pudding is, that's a new one on me.
Then there's the suet pastry steamed pie version of pudding like steak and ale or steak and kidney. But all of the savoury versions are preceded by some indicator of their savouryness, like steak and kidney pudding, black pudding etc.
Whereas the sweet variety is used on its own to cover the broad range of items that dessert. So in a restaurant, it would be, "are you going to have pudding?" when trying to work out if you want to give yourself away as a complete pig. *tingue in cheek emoji*2 -
To me, with no context, the word 'pudding' conjures up the thickened creamy dairy dessert. I've read enough UK-originating books to know about the 'dessert in general, too' definition, though it tossed me for a loop when I was about ten and read Asterix and Cleopatra in translation. (There's a line when she's delivered a cake and tells her servant she'll have it for 'pudding' that night that left me wondering if she meant to puree it and boil it in milk or something...)
However, I've seen plenty of my mom's cookbooks refer to kugels (sweet or savory gratins made with vegetables and/or noodles, sometimes with fruit or cheese) as puddings. Potato pudding, noodle pudding, etc. These are usually side dishes—although I'm still trying to figure out the difference between an apple kugel and a fruit-on-the-bottom apple cake.2
This discussion has been closed.
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