wilson10102018 Member

Think about what your body does with the the calories besides moving you around and reproducing cells. It keeps a 150 lb poorly insulated bag of mostly water at exactly 98.6 degrees night and day. Try doing that in your back yard when it is 50 F out. It is seriously challenging. That's a 25 gallon tub of water. So if you…

Acceptance of your compulsive eating may be of some help. Someone said: "I can't fix my brain with my brain." I think that makes some sense. Try going with the compulsion. Get some stuff you really don't like all that much that is very low in calories and choose that for your compulsive overeating. After all, you didn't…

I think people are far too focused on body image. https://www.youtube.com/watch?v=OOgd9hitEAE

https://www.healthline.com/nutrition/dietary-cholesterol-does-not-matter#what-it-is

You could try to eat less.

Is the basis for your calorie consumption. BMR + your personal activity level (people have different activity levels) supposedly give you your calorie consumption.

The prohibitionists really had it right regarding alcohol. They just had the cultural importance of alcohol wrong. It can't be stopped. There is no healthy option for alcohol. It is a drug, a conscience solvent if you will, impairing important body and perceptual functions. Responsible for much of the violence and discord…

Well, then, your statement is untrue. just because a menstrual cycle is irregular doesn't mean the OP does not understand that.

I think fasting creates a focus to stop snacking for a part of the day. Its a good thing as long as the gorging after breaking the fast does not outweigh the snacking hiatus. I don't do it because I don't snack continuously and never eat anything after dinner. But i see how it can work for others.

I get 1700 calories per week for a 1/2 pound loss. This is a marginal area where poor logging, poor weighing, poor data base choices, water and waste accumulation will skew the weigh-in all to hell. So you have to count rigorously and give it 8 weeks. And, human nature being what it is, the hungrier you are the more…

If your goal is healthy eating and there is a nutritional reason for this macro allocation, then starting out a plan with strict adherence to a macro plan may make sense. Especially over a long period. But, if your goal is weight loss, starting out with a net calorie count and letting your menu planning and taste…

What matters is telling the truth. And, when a qualified psychiatrist posts that she has a cure for compulsive eating disorder you can then disagree all you want. In the meantime, you have coping strategies.

Compulsive eating disorder is not a diet or nutrition topic. It is a mental illness topic. And, compulsive disorders are the very most difficult to arrest into remission. Nothing really works except snowing you under with drugs. As stated above, you can get some coping strategies to keep from doing more harm, but don't…

Fasting helps for persons who are unsatisfied by regularly spaced meals. I used to think it didn't work because I am easily satisfied by breakfast and dinner. But it isn't about me. Its about people it works for. The drawback of being famished and gorging after the 16 hours is offset by the hiatus from continuous snacking…

If you are incorporating it into a dish, you weigh it raw and get a raw calories count from the database. If you are grilling you weigh it cooked and get a cooked calorie count from the database.

I think of refined cane sugar as an artificial sweetener in that it is not native to the fruit or drink I am adding it to. And, it is by far my favorite. At 16 calories per teaspoon it doesn't affect the overall count much and it provides welcome energy when properly timed. My vote = Cane Sugar.

I think it is pretty likely that the OP who says her weight is bouncing up and down by the same 4 pounds every week is pretty familiar with her own menstrual cycle. But, you are the smartest kid in the class by pointing this possibility out.

OK, maybe three weeks if her goal results in a small daily calorie deficit. But the science is in the empirical data, i.e. the observed fact of no weight loss. The collection of waste in the GI tract and the pickup of excess water will not defer weight loss over any extended period. Days not weeks. If one re-calibrates and…

Follow the science. When you aren't losing weight over a period of more than a week or two, you are not in a deficit. Re-calibrate your goal and accept the lower daily consumption.

You could eat every two hours or every 45 minutes. It wouldn't matter. The total daily calorie count is the only thing that can bring you to a deficit. Linkage of these two things keeps you from losing weight. Get with your endocrinologist and work the diabetes issue to the letter of his recommendations. He is not going to…

Pills, pills, pills. People have to stop this nonsense. Get a box of All Bran, work it into your food plan and when you have finished it and maybe a second, come back and report.

Three generations of Americans were encouraged to reduce fat. It was bad science and still is, but there is no denying the pervasive movement. More recently, carbs have become public enemy number one. Also bad science. Also pervasive. And we have bred an entire generation of people with imagined food allergies and…

If the photo is recent, you are 240 and at 5'6" you can lose about 20 pounds.

There is no "average American Diet."

People use the terms like "eating clean" and "no processed foods" to give their excess consumption virtue. Their overall health is unaffected by the choices and only the radical endpoints of food choices have any actual impact beyond excess body weight.

Shrimp has 1 calorie per gram THAWED. I eat 2 pounds per week for the past 3 years fixed every way you can imaging. There is no way to measure shrimp frozen because every frozen shrimp has a different amount of water.

I see Paleo and the other name brand diets as just a diversion from having to measure what one eats.

If you make really y sticky rice for sushi or other dishes that 20 to 40 can be 40 to 80. I don't like being off 80 calories per serving on anything. If I did, I would not even need a scale.

Of course if a mfg cooks it and puts it in a sealed plastic pouch they know the moisture content and therefore the calorie count. But, unless you have some lab equipment laying around, you won't be able to determine that to a level of plus or minus 10%. I know that because I was a lab technician in a P&G food lab. That 10%…

I always wonder why people do this. Perhaps you can tell me? It is obvious that this thread is intended for guidance for a new person who is just getting into the swim of this logging calories thing. Now you know it is poor practice to use a cooked weight for rice or pasta. There are only about 1000 posts to that effect in…