I'm not on a diet and NO I am not a cheater!

merzback

Do people still say "I'm on a diet." and "Today is my cheat day." ?? Really? Why is it that people who aren't considered overweight don't have to belittle themselves to call themselves cheaters just because they may have eaten a cookie or pizza? Why can't people just say they're eating healthy and part of being healthy is not being perfect every day? lol

Goal_Seeker_1988

I never say that I am on a diet unless I try to eat strickly clean. and the only time that I scream that I cheated on my diet is when I binge eat. But I always hear ppl say that they are on a diet and I just laugh.

Imthatg1rl

why does anyone have to justify their self to others?

sheilamo

Oh this is funny you just posted this.

When I first got here I kept thinking in my mind (diet), actually I think I wrote those words a few time also.

After I went through the different recipes (and hours of cooking) I realized that I could still eat some of the "treats" that I thought I had to give up. I just had to incorporate them differently, change a few ingredients, AND PAY ATTENTION to what I was putting in my mouth!

So, with shining revelation THIS WEEK I said I will no longer call it a diet. I'm just negotiating with food on a daily basis!

chnkydnknmomma

I'm on a mission, not a diet...and I don't cheat, just have bad food days every now and again.

autumn13

I have started eating really clean....I love me...just some people don't get it unless u use the word diet.It seems to be a key word only reason I use it!Otherwise to people who support me...Know it as my lifestyle:)

zacherybinx

What's a diet? This is a lifestyle change. My goal is to continually learn and become healthier day by day in the process.

kelley4123

I eat everything in moderation! Not on a diet but a lifestyle change!

elliecolorado

I use those words when talking to others, just because those seem to be the words that people understand. I'm not on a 'diet' the word diet implies a start date and an end date. But for most people they don't know what you are talking about if you say lifestyle change and if you say you're eating healthier they consider it a diet. As for 'cheat days' no I am not a 'cheater' I am just living my life and it isn't realistic to think that I will never go out to eat or that I will never eat cake.

sharonuk10

Not a diet just healthier living for me. Portion control works and that is what I do. I do not have cheat days nor do I say I have fallen off the wagon. If I want something sweet and super gooey ie cookies, cake, chocolate I have it .. there is nothing wrong with that at all for me.

sarahazelnut99

I defiantly see your point but to put it bluntly...people who say theyre on a diet are pretty shallow. This includes me! I'm very shallow when it comes to losing weight because Im so angry that it has to be something that is a part of my life. I want to just be able to naturally eat when im hungry and walk when i want to and not have to chart it on this site every day. thats what makes this a diet and not a life style change because its not natural to be charting your life step by step.
:-( just saying

angelzxy321

When asked why I'm not having a slice of cake or whatever else is being offered I simply say I'm trying to eat healthy or I simply don't feel like it right now. I don't want to think of this as a diet because diets end at one point. For me it's a lifestyle change that I want to attack one day at a time. If one day I take a bite of that cake, it's not cheating but rather my choice to eat a bit, but then I record it and adjust my eating for the rest of the day.

This seems to be working great so far, just hope I can keep it up!

123nikki123

I have always thought of this as a healthy lifestyle not a diet. :happy:

merzback

I defiantly see your point but to put it bluntly...people who say theyre on a diet are pretty shallow. This includes me! I'm very shallow when it comes to losing weight because Im so angry that it has to be something that is a part of my life. I want to just be able to naturally eat when im hungry and walk when i want to and not have to chart it on this site every day. thats what makes this a diet and not a life style change because its not natural to be charting your life step by step.
:-( just saying

It's seriously a shame that you feel bad that you have to eat healthy. I used to feel that way. When I was 14 years old in the 80's and on a diet- and felt that I could never, ever eat anything like cake or ice cream EVER again! That all or nothing thinking never got me anywhere!
I'd rather have this issue- than some others- there are people who are skinny buy dying of cancer. I realize that may sound extreme, but if you think about your journey as a negative one- that's how it will turn out for you!

Aintplayin

Technically, diet is really anything you put in your mouth. Your diet can be good or bad. However, in this day and age, DIET is used as a strict eating pattern, so to speak. I do not use that word. I don't really talk about it to be honest with you except on here. I, too, call it a lifestyle. It's becoming a part of me. Simple as that.

Cheat? I DO NOT cheat. I do, however, allow myself to eat something high in calories on occasion but still use discretion. I'm not anal about it though. I'm just careful.

sam363

Exactly! I didn't cheat on anything/anyone when I put that delicious ice cream in my mouth. Sure I went over the calorie limit I set for the day but it's only one day and one scoop of ice cream. And by the way, I plan to eat a scoop of ice cream everyday this summer - I have an ice cream maker and I love trying new recipes. Am I being bad? Nope. I'm enjoying the food I put in my mouth and planning for it before it happens.

Of course I've had days where I've eaten more than I should have but was it a bad day? Nope - it's only a bad day if something really terrible happens and food really doesn't do that to you unless you are allergic to an ingredient.

merzback

I totally get the whole diet is what you put in your mouth!!! What I am saying is when people use it as what I see it as - something that people use as a negative word-
OH I CAN'T HAVE THAT I AM ON A DIET
OR
OHH I WAS SO BAD TODAY- I CHEATED ON MY DIET
OR
IT'S NOT ON MY DIET.
Thank God it's no longer the 60's and 70's- if you ever want to feel good about eating healthy in 2011, read the RULES or what was LEGAL AND ILLEGAL in 1974's weight watchers. It's hysterical but will make you feel grateful.
I want to feel grateful and want my friend here to feel grateful. Not that they are being punished for having to document their food and to eat healthy- but that they are alive and they have control.
I've been struggling with sadness lately due to an accident I had 2 weeks ago- car was hit by another car. I can't work out and I've binged a bit- but I know in my heart that I, and we can do this!

Nailrep

I have a planned "cheat meal" one time a week. I purposely spike on my calories - eating high fat, high calorie foods for one meal. I could call that meal "myonceaweekindulgencemeal", but cheat meal is easier to type. LOL! I don't answer to anybody but me as to what I put in my mouth. But I do like feeling accountable while I'm trying to lose weight. Nothing wrong with restraint.

merzback

Ok so this was 1972- not 74, but can you imagine the horror you'd have following this-
http://www.dwlz.com/WWinfo/old1972ww.html
THE WAY IT WAS!
These rules are just downright scary- and liver once a week would have had me running out the door screaming!

THE BASIC PROGRAM

Please follow the Program as given. Eat only the foods listed in your Menu Plan, in the quantities and weights specified and at the meals named. Never skip a meal. Foods may be combined in varied ways, as described in our recipes, but remember to count all ingredients. Keeping a daily food record as outlined later in this book will help you do this.

1. DIETETIC PRODUCTS For the most part, dietetic products are not permitted. The exceptions are the artificial sweeteners, carbonated beverages and imitation and/or diet margarines.

2. USE AS DESIRED A number of condiments and seasonings, such as herbs, spices, certain prepared sauces, and beverages, may be used as desired. See p. 235 for a complete list. Note that the products listed under #2A are unlimited; those listed under 2B are limited.

3. VEGETABLES (UNLIMITED AND MODERATE AMOUNTS) The 3A vegetables are unlimited - nibble on these whenever you're hungry. The 3B vegetables are to be eaten in the amounts given on p. 243. All vegetables in groups 3 and 4 may be used fresh; canned; frozen (without sauce); or freeze-dried (measured or weighed after rehydration.

4. VEGETABLES (LIMITED) Select one vegetable or a combination of several (totaling 4 ounces daily) from the list on p. 286, at noon or evening meal. Vary your selection from day to day. A serving is 4 ounces, weighed after the vegetable is cooked and drained.

5. FRUIT See your Menu Plan for the amount of fruit you are allowed. Choose one fruit or juice daily at breakfast. Fruits are divided into 3 groups; see pp. 128-130 for lists and details.

6. FISH, MEAT, POULTRY AND ALTERNATES Your Menu Plan gives net cooked weight (fat, skin and bones trimmed away from fish, meat and poultry; cooking liquid drained from Alternates.) Do not use natural gravies from any item below except from Group A.

Fish: Must be used at least 5 times a week, counting only lunches and dinners. (Although fish is allowed at breakfast, you don't use enough to consider it a fish meal.) Just once a week, you may select from the special shellfish group and count it, if you wish, as one of your 5 must fish meals.

Meat, Poultry and Alternates: These are divided into Group B and Group C foods. Choose from Group B foods exactly 3 times a week - no more, no less - for lunch and dinner, as you wish. Group B is further divided into two parts, and you are not to choose from the second part more than once a week. Choose from Group C as desired (but allow for must meals).

7. LIVER You must eat liver at least once a week - if you have it more often, consider it in the Group C category. Liver from any meat or poultry that's permitted on program may be used: beef, chicken, calf, steer, lamb, pork, etc.

8. BREAD You may have bread at mealtime only, as listed on your Menu Plan. Use packaged, presliced, enriched white bread, 100% whole wheat bread, or enriched rolls. Each slice of bread and each roll should weigh one ounce.

9. CEREAL You may have one ounce (or cup measure equivalent) of ready to eat (not presweetened) or uncooked cereal with at least 1/2 cup skim milk.

10. CHOICE GROUP Two or three times a week you may, by omitting one slice of bread from your menu, substitute one item from this group.

11. FATS Daily, but at mealtime only, you must use one tablespoon of any one of the fats listed on p. 213 (or 2 tablespoons of imitation - diet - margarine). The fat may be used in a spread, salad dressing, or sauce; it may also be used in cooking.

12. EGGS AND CHEESE

Eggs: Use 4 eggs a week for morning or noon meals only. Cook them in shell, poach or scramble without fat. See p. 73 for additional rules.

Cheese: Cheese and cheese products, while not required, add variety to your breakfasts and lunches. Select cottage cheese made with skim milk. Use no more than 4 ounces of hard cheese weekly.

13. MILK See your Menu Plan for amounts of milk permitted; you may have skim milk, evaporated skimmed milk or buttermilk, as described on p. 196. Milks labeled "skimmed milk products" are not allowed on Program.

14. Do not eat or drink the following (except, of course, for "legal" recipes as given in this book):

Alcoholic beverages, beer, wine
Bacon or back fat (fat back)
Butter
Cake, cookies, crackers, pies
Candy, chocolate
Catsup, chili sauce
Coconut or coconut oil
Corn
Cream, sweet or sour
Cream cheese
Fried foods
Fruit, dried, canned in syrup or dietetic
Ice cream, ice milk, ices and sherbets
Jams, jellies, or preserves
Luncheon meats
Muffins, biscuits
Non-dairy creamers or toppings
Olives or olive oils
Pancakes, waffles
Peanut butter
Peanuts, other nuts
Pizza
Popcorn, potato chips, pretzels
Pork products
Puddings, custards, flavored gelatin desserts
Raw fish or meat
Specialty breads
Salad dressings
Sardines
Smoked fish (except finnan haddie and salmon)
Soda pop, ades, punch
Soups
Sugar
Syrups

FOOD RULES

BREAD

1. Amounts: Woman (1 slice for breakfast, 1 for lunch) - Man (2 slices for breakfast, 2 for lunch) - Youth (1 slice for breakfast, 2 for lunch, 1 for dinner.

2. Use packaged, pre-sliced, enriched white bread or 100% whole wheat bread. Slices should be 1/2" thick or about 1 ounce. No thin-sliced, dietetic or specialty bread. Use packaged, enriched white or 100% whole wheat rolls weighing about an ounce each.

3. The bread must be eaten at mealtime only; never between meals.

4. Exceptions: When you are having cereal for breakfast, you may either have your bread at breakfast, or transfer a slice to another meal. You may also omit one slice of bread from the menu for one of the Choice Group (but don't do this more than 2 or 3 times a week).

CEREAL

One ounce (or the cup measure equivalent) of any ready-to-eat cereal or uncooked (not presweetened) cereal may be used if desired. Cereal must be eaten with at least 1/2 cup milk. If cereal is taken - it is allowed only at breakfast - your slice of bread may be taken at breakfast or another meal.

CHEESE

1. Amounts: Breakfast (1 ounce hard or 2 ounces farmer or 1/4 cup cottage or pot cheese) - Lunch (2 ounces hard or 4 ounces farmer or 2/3 cup cottage or pot cheese.

2. Do not use more than 4 ounces of hard (or semi-hard) cheese weekly.

3. Cheeses are "illegal" if they are soft enough to spread evenly and not hard enough to slice easily. Do not use cheese spreads.

4. Any hard or sliceable cheese and any soft cheese which does not spread smoothly are approved. Follow your Menu Plan. The following cheeses are permitted:

Hard or Semi-Hard: American cheese - mild to sharp; Bleu - sharp, spicy; Canadian slices; Cheddar - mild to sharp; Colby and Coon (type of cheddar) - mild to sharp; Edam - mild, nutlike; Farmer (colby type); Feta - slightly salty; Monterey Jack (monterrey, or jack cheese) - mild; Mozzarella - mild; Muenster - mild to mellow; Parmesan - sharp, piquant; Port Du Salut (oka) - mellow to robust; Ricotta salata; Romano - sharp, salty; Roquefort - sharp and spicy; Stilton - piquant, spicy; Swiss - sweet, nutlike; Tilsit - mild to sharp.

Soft: Basket; Cottage (skim milk variety preferred); Farmer; Pot; Ricotta

CHOICE GROUP

Omit 1 slice of bread from the menu and select one item from this list 2-3 times weekly, if desired.

Beans (fresh) - lima, 1/2 cup cooked; red or white, 1/2 cup cooked; soybeans, 1/2 cup cooked; Cornmeal (1 ounce dry)
Cowpeas and/or black-eyed peas: 1/2 cup cooked; Hominy Grits (enriched): 3/4 cup cooked; Pasta (enriched): 1/2 cup cooked noodles (see note); 1/2 cup cooked pastina (see note); 2/3 cup cooked macaroni or spaghetti; Potato: 1 (about 3 ounces) baked or boiled; Rice (enriched), 1/2 cup cooked. Rice, brown: 1/2 cup cooked. Note: Green noodles and green pastina are permitted.

EGGS

1. Use 4 eggs a week, for breakfast or lunch only, never for dinner.

2. Eggs may be cooked in shell, or poached or scrambled without added fat. Do not eat raw eggs.

3. Egg whites and egg yolks may be prepared in separate recipes, provided that both white and yolk are consumed as part of the same meal.

FISH & SHELLFISH

1. Amounts: Woman, Man & Youth (2 ounces for breakfast; 4 ounces for lunch); Woman & Youth (6 ounces for dinner); Man (8 ounces for dinner)

When buying fish, allow 2 ounces extra for shrinkage in cooking and 2 ounces more for bone, in addition to cooked weight.

2. You must eat a minimum of 5 weekly fish meals (for lunch or dinner), but use shellfish only once a week. You may have more fish meals if you wish - follow the Menu Plan.

3. Use fresh, frozen or canned fish (except if packed in olive oil). Drain off oil before using any allowed canned fish.

4. The only commercially smoked fish allowed are finnan haddie and smoked salmon. Raw fish is not allowed.

5. Fish may be boiled, poached, broiled, roasted, baked or browned in a non-stick skillet and the sauce or liquid left in the pan when fish is cooked may be consumed.

6. Fats (see p. 213) may be added by any of the following methods: a) After fish has been cooked and served on your individual platter, you may add fat. b) After fish has been broiled, transfer it to an individual broiling pan, spread it with "legal" fat, and return it to the broiler for no longer than one minute. c) For luncheon, combine "legal" bread crumbs with fat, and spread on cooked fish in an individual pan, then put under broiler just long enough to melt fat (no more than one minute).

7. Approved fish (select 5 meals weekly from this list):

Abalone, Angel, Bass, Blackfish, Bluefish, Bonita, Bullhead, Buffalo, Butterfish, Carp, Catfish, Chicken haddie, Clams, Cod, Crappie, Cusk, Dolphin, Drum fish, Eel, Finnan haddie, Flounder, Frog's legs, Grouper, Haddock, Halibut, Leopard shark, Mackerel, Mullet, Octopus, Oysters, Perch, Pike, Pompano, Porgy, Porpoise, Red Snapper, Roe (from any fish in this group), Salmon, Scallops, Scrod, Sculpin, Scungilli, Scup, Shad, Shark, Smelts, Snook, Sole, Speering, Squid (cuttlefish), Sturgeon, Sucker, Sunfish, Swordfish, Tile fish, Trout, Tuna, Turbot, Weakfish, Whitefish, Whiting.

8. Choose only once a week, if desired.

Crab, Crayfish, Lobster, Mussels, Shrimp

FRUIT

1. Amounts: Woman (3 fruits a day); Man and Youth (5 fruits a day)

2. One fruit must be taken at breakfast. Select 1 daily from List #1 and the others from List #1 or #2.

3. Use fresh, unsweetened frozen or unsweetened canned, packed in its own juice. Freeze dried may be used if equated to fresh fruit.

4. List #1: Choose 1 fruit from this list daily.

Cantaloupe, 1/2 medium; Currants (fresh), 3/4 cup; Fruit juice: orange, grapefruit, orange and grapefruit, or tangerine, 1/2 cup (4 fl ounces); Grapefruit, 1/2 medium; Honeydew or similar melon, 2-inch wedge; Orange, 1 small; Orange sections with juice, 3/4 cup; Papaya (1/2" cubes), 3/4 cup; Strawberries, 1 cup; Tangelo, 1 small; Tangerine, 1 medium; Tomato juice or mixed vegetable juice, 1 cup (8 fl ounces); Ugli fruit, 1 medium. Note: If tomato juice is used in this way - it is in addition to your daily bonus of 12 ounces tomato juice.

5. List #2: Choose daily from this list, if desired.

Apricots (12 per pound), 3 whole or 6 halves with 2 tbsp juice; Berries (blackberries, blueberries, loganberries or raspberries), 1/2 cup; Boysenberries, 2/3 cup; Caimito, 1 medium (available in Puerto Rico); Crab apple, 2; Cranberries, 1 cup; Gineps, 2; Guava, 1 medium; Jobo, 1 medium; Mandarin orange, 1 medium; Mandarin orange sections, 1/2 cup; Nectarine, 1 medium; Paw Paw, 1/4 medium; Peach, 1 medium or 2 halves or 1/2 cup slices with juice; Pineapple (canned in its own juice), 2 small slices (or 1 large) with 2 tbsp of juice or 1/2 cup crushed, chunks or diced, with juice; Pineapple (fresh), 1/4 medium; Plums (any type), 2 medium or 1 large; Rhubarb, 2 cups raw or 1 cup cooked; Sour sop, 1/3 cup; Sweet sop (or sugar-apple), 1/2 cup.

You may choose from the following daily if desired: Woman (as 1 of your 3 fruits); Man (as 2 of your 5 fruits); Youth (as 3 of your 5 fruits)

Apple, 1 medium; Pear, 1 medium

6. List #3: Once a week, if desired, you may substitute one of the following for one of your daily fruits. Do not choose the same fruit every week. Woman and Man (On the day you make this choice, do not include an apple or pear among your fruits); Youth (On the day you make this choice, do not include more than 2 apples or 2 pears among your fruits).

Banana, 1 medium; Grapes (any type), 1 cup; Sapote (marmalade plum), 1/4 cup diced; Sweet or sour cherries, 1/2 cup pitted or 3/4 cup unpitted.

LIVER

1. Amounts (net cooked weight): Woman and Youth (4 ounces for lunch, 6 ounces for dinner); Man (4 ounces for lunch, 8 ounces for dinner)

2. Liver must be eaten at least once a week, either for lunch or dinner. It may be taken more often. If so, consider it as a Group C meat, which may be broiled, baked, roasted or pan broiled (without added fat). If liver amount is split, you may not count it as one of your required liver meals.

3. Liver from any meat or poultry that's allowed on Program may be used. This includes chicken and calf liver (the tenderest and most delicately flavored); lamb (not often available), steer and baby beef liver (usually tender and of good quality); and the more robust kinds of liver, which include mature beef, turkey, rabbit and venison livers. This last group of livers are frequently marinated for 30 minutes before they are cooked. Or they may be covered with boiling water, drained after a few minutes, dried and cooked as directed in the recipe.

MEAT, POULTRY AND ALTERNATES

Amounts (net cooked weight): Woman, Man and Youth (4 ounces for lunch or Alternates, 7 ounces; except soybeans, 6 ounces); Woman and Youth (6 ounces for dinner or Alternates, 10 ounces; except soybeans, 9 ounces); Man (8 ounces for dinner or Alternates, 14 ounces; except soybeans, 12 ounces).

Meat and Poultry

1. For each serving, allow 2 ounces for shrinkage in cooking and 2 ounces for bone, in addition to cooked weight. Fresh and frozen meats are permitted. The only smoked (or cured) meat allowed is ham.

2. Remove all visible fat before cooking.

3. Broil, bake or roast Group B Meat on a rack. Broil, bake, roast or pan broil Group C Meat. Meat marked with an Asterisk may be boiled. To do this, pierce first if necessary, then boil until cooked. Drain before serving.

Alternates

Dried peas and beans, as listed, may be used. Cook them according to package directions. Drain, weigh and serve in the amounts indicated in your Menu Plan. Liquid drained from Alternates may be consumed.

Group B (choose only 3 times a week): Beef, Gizzards; Kidney (beef, calf, lamb); Lamb

Choose only once a week, if desired: *Frankfurters (all beef); *Ham; *Heart; *Knockwurst (all beef); *Sweetbreads (beef, calf, lamb); Pork; Beans, dried lima, red or white; Lentils, dried; Peas, dried, black-eyed or cowpeas, chick or garbanzos, split. *Can be boiled, pierce first if necessary, drain.

Group C (choose as desired): Antelope; Buffalo; Capon; Caribou; Chicken; Cornish hen; Elk; Goat meat; Guinea hen; Moose; Pheasant; Pigeon; Quail; Rabbit; Soybeans, dried; Squab; Tripe; Turkey; Veal; Venison.

MILK

1. Amounts: Woman and Man (16 fl ounces skim milk, or 12 fl ounces buttermilk, or 8 fl ounces evaporated skimmed milk); Youth (1 quart skim milk, or 24 fl ounces buttermilk, or 16 fl ounces evaporated skim milk).

2. The skim milk we allow is the instant non-fat dry milk, reconstitute according to label directions; or skim milk labeled either "skimmed milk" or "modified" or "fortified skim milk" with no whole milk solids added. Do not use milk labeled "a skimmed milk product" or "99% ft free."

3. Your daily allowance of evaporated skimmed milk may be diluted with an equal amount of water to make a total of 16 ounces skim milk.

4. The buttermilk may be made from either whole or combination of skim milk and whole milk; Bulgarian buttermilk is not permitted.

5. You may use your milk at any time, at meal times, as snacks, at bedtime, in coffee or tea, or in our popular milk shakes and whipped toppings, but you must consume the amount allotted to you in your menu plan.

6. Mix-and-match your milk if you like. For example, a woman may use 1 cup (8 fl ounces) skim milk and 1/2 cup (4 fl ounces) evaporated skim milk to complete daily requirement.

7. Instant non-fat dry milk reconstitutes to the ratio of 1:3; therefore, if you stir 2 tsp dry milk into your coffee, you must count 6 tsp (1 fl ounce) skim milk.

FATS

1. Fats in the amounts included in your Menu Plan must be taken daily (at mealtime only):

1 tbsp (3 tsp) mayonnaise; or 1 tbsp (3 tsp) vegetable oil; or oils such as corn, cottonseed, safflower, sesame seed, soybean, peanut and sunflower; or 1 tbsp (3 tsp) liquid vegetable oil margarine or 2 tbsp (6 tsp) liquid vegetable oil imitation (or diet) margarine.

2. Fats may be mixed-and-matched; e.g., you may have 1 tsp margarine and 2 tbsp mayonnaise daily.

3. Any product labeled "mayonnaise" and any oil labeled "vegetable oil" may be used.

4. Two types of margarine may be used. Molded margarines in stick form or by the pound may be used only if the first word on the label ingredient list is "liquid" followed by the name(s) of the vegetable oil(s) used. The second type of margarine which may be used includes those labeled "imitation and/or diet" margarine. These are usually sold in containers.

5. Fat must always be spread with a spatula or knife (not brushed on) so that none will be lost.

USE AS DESIRED

1. Dietetic Products: Two are permitted, in reasonably unlimited amounts: Any artificially sweetened carbonated beverage not to exceed 15 calories per day. If a 12-ounce container of beverage has only 3 calories, you may consume 5 containers in one day. If a 16-ounce bottle contains 8 1/2 calories, you may drink 28 ounces per day. Any dietetic beverage that contains 3 calories per fl ounce must be limited to approximately 5 ounces. Artificial sweeteners: There's no limit on the amount allowed (until you reach the Leveling Plan). However, many of the revised formulas for sugar substitutes have changed in caloric content. Check labels: If the packet (equivalent to 2 tbsp or more of sugar) lists up to 4 calories, consider it "legal."

2A. Unlimited - Use as desired the following: Browning sauce (liquid); Clam juice; Club soda; Coffee; Dehydrated vegetable flakes (as seasonings), e.g. celery, chives, onion parsley, not dehydrated vegetable flakes containing carrots or potatoes; Herbs, spices and other seasonings (e.g. shake-on type) for flavor. Shake-on seasonings in which either sugar or starch is listed as first ingredient are not permitted; Horseradish (red or white); Lemon and lime juice, fresh or reconstituted (for flavoring only); Mustard, prepared or dry; Pepper sauce; Postum (limited to 2 cups daily); Red hot sauce; Salt, pepper; Seaweed (agar agar, dulse, kelp, etc.); Soy sauce; Tea (mint, Gossip, rose hip, sassafras, unsweetened instant teas, and usual tea leaves); Vinegar (all vinegars are "legal": Cider vinegar, made from apples, wine vinegar from grapes, malt vinegar from grain, etc.); Water, Worcestershire.

2B. Limited Items - Bouillon cubes, instant broth and seasoning mixes: Not more than 3 per day; Extract and flavors (natural or with added imitation flavor): Use 2 tsp per day. Please note that we use the term "flavor extract" throughout the book to signify products labeled either "flavor" or "extract."; Unflavored gelatin: Up to 3 envelopes (3 tbsp) per day. Kosher unflavored gelatin is permitted; Tomato Juice or Mixed Vegetable Juice: You may use up to 1 1/2 cups (12 fl ounces) daily, if desired. In cooking, 3/4 cup tomato puree or 1/3 cup tomato paste may be used in place of 1 1/2 cups tomato juice reduced to half its volume.

#3 VEGETABLES

1. Use vegetables raw or cooked; fresh frozen (without sauce), or canned, either at meals or between meals (but always have at least one #3 vegetable at lunch).

2. You may eat all you want from Group A. Eat up to 4 cups raw or 2 cups cooked from Group B. Note that cucumbers, peppers, pickles and tomatoes are counted rather than measured. The number listed (e.g. 2 medium cucumbers) counts as the total daily requirement of #3B vegetables. However, you may mix and match; for example, on the day you use 1 medium tomato, you may also have up to 1 cup cooked or 2 cups raw #3B vegetables.

*3. Please note asterisks designating dark green, deep yellow and red vegetables. You must select from these marked vegetables at least 2-3 times weekly. Vary your selection from day to day.

3A. Unlimited: Capers; Celery; Chicory; Chilies (peppers); Chives; Escarole; Gherkins; Lettuce; Nasturtium leaves; Parsley; *Pimentos; Radishes (Daikon); Romaine; Truffles; Watercress (Peppergrass).

3B. Moderate Amounts: Anise; Asparagus; *Bean sprouts; *Beans, green; Beans, wax; *Beet greens; *Broccoli; Cabbage, red or white; Cabbage, swamp; Cauliflower; Chard (Swiss); Chinese cabbage (Bok Choy); Chinese pea pods (Snow Peas or Chinese peas); Chinese winter melon (Tonqua); Collard Greens; Cucumbers, 2 medium; *Dandelion greens; Eggplant; Endive (including Belgian); Fennel; Fiddlefern (Fiddlehead greens); Finocchio; Grape leaves; *Kale; Kohlrabi; Mushrooms; *Mustard greens; *Peppers (green and red), 2 medium; Pickles (dill, sour), 2 medium; Poke salad greens; Sauerkraut; Sour grass; *Spinach; Squash (summer); Casserta; Chayote; Cocozelle; Cymling; Pattypan; Scalloped; Spaghetti; Straight or Crookneck; Vegetable Marrow; Zucchini; Tomatoes, cherry (1 1/2" in diameter), approximately 10-12; *Tomatoes (green or ripe), 2 medium; Turnip greens.

#4 VEGETABLES

1. You must eat 4 ounces (drained raw or cooked weight) per day, or a combination totaling that amount (for example, 1 ounce each of 4 different kinds). The #4 vegetables may be eaten only at the noon or evening meal.

B Please note asterisks designating dark green, deep yellow and red vegetables. You must select from these marked vegetables at least 2-3 times weekly. Vary your selection of #4 vegetables from day to day.

3. These may be bought fresh, canned or frozen (except for those frozen with butter or other sauces); they may be eaten raw or cooked.

4. Drain your vegetable before you weigh it, but not down the drain. You may consume the liquid as is, or use it to replace water in making soups from bouillon cubes, etc.

5. The following vegetables belong to this group:

Artichoke hearts; Bamboo shoots; Beets; Burdock; *Brussels sprouts; *Carrots; Celeriac (celery roots); Jicima; Leeks; Okra; Onions; Oyster plant (Salsify); Parsnips; *Peas; *Pumpkin; Rutabagas; Scallions; *Squash (winter) - Acorn, Banana, Butternut, Calabaza, Des Moines, Gold Nugget, Hubbard, Peppercorn, Table Queen or Danish Turban, Turks Turban; Turnips.

From "Weight Watchers Program Cookbook" by Jean Nidetch

© Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

seemichellerun

I really don't see why "Diet" is seen as this evil 4 letter word. Diet can mean so many things. For me, it means whatever food I put in my mouth. In college I was on a diet that consisted mostly of beer and ramen noodles. Now, my diet is more rich in whole foods and higher in protein. My friend has Crohn's disease, so he's on a low fiber diet. Another friend's son has Celiac disease, so he's on a gluten free diet. I know several people who are trying out the South Beach diet.


So yeah, I don't get my panties in a bunch when people say things like, "I can't have that, it's not part of my diet" or "I feel like crap for cheating on my diet today." It's not my place to pass judgment.

jkestens63

I prefer not to use the words diet or cheat - I try to eat healthy and I have free day that I don't count calories. What bothers me more is people that really put themselves down for not sticking to a plan. One woman posted earlier that she was a "pig" yesterday. Why are they demeaning themselves and others too who may have a few pounds left to go. Calling yourself a pig implies others doing the same are pigs and that annoys me.