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Public vs private food diaries on MFP

RockingWithLJ
RockingWithLJ Posts: 243 Member
in Debate Club
I would like to know what your food diary is set to. Tell us if you have your setting to public, shared with friends or private, and why.
«1

Replies

  • Machka9
    Machka9 Posts: 25,559 Member
    Another thing is that I eat basically the same things each day with only slight variations. I can pre-log my week days weeks in advance with what I eat between 11:30 am (when I start eating) and 6 pm (just before dinner) because 90% of the time, it will be the same. Dinner may vary slightly.

    I'm pretty sure that wouldn't inspire anyone but it works for me.

    And pre-logging my food, for my own personal viewing helps me determine if I've got room to add something if I'm feeling hungry one evening, or not.
  • glassyo
    glassyo Posts: 7,732 Member
    A little of what everyone else said along with, while I'm pretty open about saying/typing the words of what I eat, people would probably have heart attacks actually seeing it logged. :)

    I don't think I've ever looked at someone else's diary unless they asked people to look at it.
  • glassyo
    glassyo Posts: 7,732 Member
    SuzySunshine99 wrote: »
    snowflake954 wrote: »
    cmriverside wrote: »
    RockingWithLJ wrote: »
    I guess I'll go first. I have mine set to share with friends. I also prefer to have friends who have it set to share. I do this because I want to inspire people by what I eat and the activities that I do. I also like to see them so I'm inspired to eat certain things or try new activities. I don't understand the point of a private diary

    I have mine set to private
    I don't care about the "friend" feature here on this site. I interact in the forums, but the few "friends" I do have I don't interact with outside the forums, other than a couple people I talk to in private messages. I don't even look at the Home page newsfeed. I lost all my weight (80-ish pounds) in 2007 and I've kept it off without sharing my food diary. Heck, I don't even discuss weight or food with people in real life. I learned that lesson! :lol:
    I don't really believe that having my food and/or exercise diary public would "inspire" anyone, and any feedback anyone offered would not be something I'd like.
    I don't understand the point of a public diary.
    To each their own, I guess.

    I agree with you. The idea of "inspiring" people by the way you eat just seems......well,.....a little,......

    But, you inspire me to eat more pizza and pasta. ;)

    I...cannot...moderate...pasta.

    Or else I'd move to Italy.

    Or, at least, visit. 😀
  • claireychn074
    claireychn074 Posts: 1,586 Member
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.
  • ythannah
    ythannah Posts: 4,371 Member
    claireychn074 wrote: »
    I have mine set to private as I use MFP to ensure I eat the right foods to fuel my sport. I totally understand the benefit of motivation, but I’m not trying to lose weight or inspire others - I’m just trying to make sure I eat enough protein and don’t exist solely on fruit and chocolate (which I would totally do, with some cheese).

    ^^ this

    The only people who would potentially be "inspired" by my diary are other high protein, sodium-restricted pescetarians who live in Canada (because I tend to use a lot of products that are exclusive to a Canadian grocery chain) and aren't trying to lose weight.

    I haven't added a ton of friends on here and most of us are middle-aged-ish women who are more interested in one another's workouts than eating habits.
  • claireychn074
    claireychn074 Posts: 1,586 Member
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤
  • snowflake954
    snowflake954 Posts: 8,399 Member
    claireychn074 wrote: »
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    Every time I make it, there is nothing left. I don't make it often. Let me know if it works out for you. :)
  • ythannah
    ythannah Posts: 4,371 Member
    claireychn074 wrote: »
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    I'm having the same thought here. This ticks a lot of boxes for me: simple (I hate cooking so the less fuss the better), vegetarian, ability to control sodium... then I just have to think about the protein box.
  • claireychn074
    claireychn074 Posts: 1,586 Member
    ythannah wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    I'm having the same thought here. This ticks a lot of boxes for me: simple (I hate cooking so the less fuss the better), vegetarian, ability to control sodium... then I just have to think about the protein box.

    I’m thinking lean ham might complement it; beans might be too filling with it, maybe some sliced chicken breast steamed with lemon slices? Or hang it, scoff the carbs and have a protein shake later 😀
  • ythannah
    ythannah Posts: 4,371 Member
    claireychn074 wrote: »
    ythannah wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    I'm having the same thought here. This ticks a lot of boxes for me: simple (I hate cooking so the less fuss the better), vegetarian, ability to control sodium... then I just have to think about the protein box.

    I’m thinking lean ham might complement it; beans might be too filling with it, maybe some sliced chicken breast steamed with lemon slices? Or hang it, scoff the carbs and have a protein shake later 😀

    I'm thinking I love you a little right now for using the correct "complement" :D

    I've got it: a Tofurky Italian sausage, that even keeps the meal in the same national theme.

    ........ or just have that protein shake later.
  • claireychn074
    claireychn074 Posts: 1,586 Member
    ythannah wrote: »
    claireychn074 wrote: »
    ythannah wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    claireychn074 wrote: »
    snowflake954 wrote: »
    I've had my diary open for 9 years. When I joined MFP your food diary was automatically public, then they changed it to automatically private. I don't care one way or another. Very few have ever commented because my diary is in Italian with Italian products and imagine very few know what I'm eating. Since I live in Italy, we follow the Mediterranean diet as most do here. I eat pasta, pizza, risotto, fruits and vegetables, legumes, and EVOO is our main fat. Carbs are an important part of the diet. Love the "carbs are evil threads".

    I kind of feel like I want to actively dislike you now. I LOVE Italian food! I am so jealous you live there! Had the best ever pizza in Sorrento a few years ago, it was just amazing. And, strangely for me, cheeseless. I love making risotto - obviously nowhere near as good as the authentic dish, but it’s so soothing to make.

    If you like risotto--yesterday I made a family favorite that was my MIL's specialty.

    Riso e Patata (Rice w Potatoes)

    Get a type of rice that has the biggest kernels that you can find.
    The recipe uses 1/2 rice and 1/2 potatoes
    Put the rice in a deep saucepan--pour water and rinse it (I swirl it around and then gently pour it off)
    Then put enough water to cover it by an inch--turn on heat (keep it low, once the water boils--you want a simmer here)
    Peel potatoes and cut into small cubes (I eyeball the potatoes to be about the same volume as the rice--don't stress over this)
    My rice takes almost half an hour to cook, I put the potatoes in 10 min before the rice is done and cook w the rice.
    I keep adding water as needed and the rice absorbs.
    I use vegetable broth crystals, if you use real broth, it takes the place of water.
    Broth is usually salty so I don't add more.
    I do add pepper.
    When the rice is almost ready I add--gasp! butter--I eyeball. A good chunk (I'm feeding 4 men--all thin)
    Then (and your rice should be creamy, not watery) I shut off the heat and let it "rest" a few minutes.
    Last I add grated Parmigiano Reggiano and mix.

    OMG - that sounds amazing! Oh wow, I need to try that 🤤

    I'm having the same thought here. This ticks a lot of boxes for me: simple (I hate cooking so the less fuss the better), vegetarian, ability to control sodium... then I just have to think about the protein box.

    I’m thinking lean ham might complement it; beans might be too filling with it, maybe some sliced chicken breast steamed with lemon slices? Or hang it, scoff the carbs and have a protein shake later 😀

    I'm thinking I love you a little right now for using the correct "complement" :D

    I've got it: a Tofurky Italian sausage, that even keeps the meal in the same national theme.

    ........ or just have that protein shake later.
    Got to be honest - had to pause for a moment whilst typing to think which one was correct! 🤣 Stationery and stationary also make me pause for a moment!
  • climbergirl94
    climbergirl94 Posts: 1 Member
    I am not even sure if my diary is private or public, I will to check 🤣 I use it mainly keep within different each day amounts and to be mindful of everything I am eating. We eat mainly a Mediterranean based menu. I pretty much eat whatever I want, just smaller portions. It works for me to lose the weight I want to lose.
    I know there’s a person in our town who has her clients share their diaries with her, so she can monitor if they are sticking to the diet plan she gives them. So it has some use.
  • Merkavar
    Merkavar Posts: 3,082 Member
    Private - so I can log what I actually eat with out feeling like people might judge or criticism.

    So if my logging is incomplete or wrong I am only fooling myself and making the tool worth less.

    Like if I eat 2 pizzas for dinner I would rather log it and know I messed up rather than say log 1 pizza so people who might look at my log dont see I went over by 2000 calories that day.
  • ShayAllenHill
    ShayAllenHill Posts: 64 Member
    Public. I can't think of a reason to make it private. I don't cover my plate with a newspaper when I go to a restaurant. And--who knows?--someone might benefit from seeing it.

    If I had something on there that might aggravate my health-insurance provider, then I'd re-think it.
  • ccrdragon
    ccrdragon Posts: 3,374 Member
    rosebarnalice wrote: »
    Private 'cause trolls.

    I'm an herbivore and have been astounded on the number of gaslighting trolls who take a look at my diary (why the hell are they looking there to begin with??) and then feel compelled to send me a private message ranting about how F'd I am for not eating animal products. Hateful, crappy stuff.

    I just don't need that in my life.

    Gotta agree with this - trolls suck! I made mine private after the last message I got that said you can't lose weight if you eat that much 'x'... which was one of the nicer comments... and I'm not even an herbivore... I am fairly monogamous in my eating habits and I have gotten some trolling remarks about that as well. Just not worth the hassle, so, private.

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