lemurcat2 Member

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lemurcat2
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  • We also have cat foods (and dog foods) marketed to specific age groups. (It surprises me that you would think we do not.)
  • Something similar (I often use mushrooms too) is a standard fast dinner for me.
  • Combination of genetics and excess fat (although what is excess fat sufficient to cause it varies, and for some people it can be lower) plus age is also a risk factor. It sounds like you were IR (which is not the same as T2D, but a warning sign) and then the condition progressed to T2D, not that you were T2D for years,…
  • This sounds amazing. I always do some sort of lamb, although it varies depending on how many people and how fancy I want it, plus potatoes some way, and some sort of spring veg mix, usually. Deviled eggs as an appetizer.
  • Heh, I was typo happy in that last message. Fixing just the most incoherent part:
  • I also much prefer to work from the office and mostly do so. Having some flexibility is nice also, though.
  • This is generally inaccurate. There is a form of 70% fructose HFCS, but it a new Japanese product used mostly in some filling jellies. https://en.wikipedia.org/wiki/High-fructose_corn_syrup (follow the links within for more information) The most common HFCS is that in soda, and that is typically 55% fructose (vs sucrose or…
  • As others have said: no, it doesn't matter. I tend to agree that it might be a taste issue, but otherwise it will make no difference, cals will. Sure, eating healthfully is also good, but a little HFCS isn't going to prevent that. Reading labels is good, but basic nutrition is more about what you do eat: eat sufficient…
  • I'm not really sure what the issue is. I agree with the posters above that weight is generally more accurate than volume measurements (except for liquids, perhaps), but with greens -- and it seems like by salad you just mean greens or something in a bag? -- it's low cal and you can probably eyeball it. Obviously it doesn't…
  • MFP has a default based on what tends to be consistent with the typical healthy pattern diet, but it is just a default and there is no need to follow it if it doesn't work with your own eating patterns/preferences and (ideally) those are also healthy. So if you prefer fewer carbs and more protein/fat, that's fine. You can…
    in Carbs Comment by lemurcat2 March 24
  • Paleo has no specific macro percentages. Paleo is simply no dairy, grains, legumes, or added sugar, and sometimes no potatoes (and sometimes it's more lenient about certain sources of grains, grains or legumes and often it is restrictive about certain sources of fat and ideally it should be whole-food based). Within those…
    in Carbs Comment by lemurcat2 March 24
  • Thanks. I was going to ask. ;-) That something can be printed and stapled doesn't actually make it some kind of definitive source, IMO. Exactly this! I also don't agree that the distinction between people who like fasting and those who don't is willpower or that most people lack the willpower to fast. IME, it depends on…
  • Yeah, just make sure the entry you use has cooked or raw (the good ones from the USDA do) and use that. If you are using the package info it's for raw unless it says otherwise, so you are better off finding a cooked entry. It should also say type of cooking method and the fat percentage of the meat.
  • This looks like a pretty typical homemade crust to me (the olive oil could be cut or eliminated and same with the sugar, or some of one, some of the other, but the olive oil would be used for cooking anyway, and the sugar isn't that caloric in the amount suggested). Personally I don't add olive oil to the dough, but would…
  • I think for some eating sweet foods (or sweet foods at certain times) can trigger appetite, and definitely that what you eat can help with satiety, although I think it is somewhat more complicated (and I think the insulin explanation is largely bunk -- generally increased insulin, if everything is working right, reduces…
  • I can tell what you've been reading from this (it was Eisenhower, not Nixon, btw), and you are wrong re the conspiracy theory stuff about the countries study. Here's a good discussion: https://deniseminger.com/2011/12/22/the-truth-about-ancel-keys-weve-all-got-it-wrong/ More significantly, and the point I made that you…
  • Was yirara suggesting it was a recent change (last 50 years only) or that it was bad/led to people overeating as you seem to be reading her post? Because I don't think so.
  • I don't disagree, but the claim is often made that the US focus on low fat recommendations at one point (largely focused on sat fat in reality) led to people eating higher carb/low fat diets and that led to the current issues with obesity. The truth is that the US on average has never eaten a low fat diet, the amount of…
  • I agree with what several others have said also, but I want to respond to one specific thing: I recall low carb diets being pretty common during various portions of that period of time, and low fat being out of vogue, or out of vogue off and on, but even more significantly -- and not merely based on my recollection -- the…
  • Potatoes aren't "basically no nutrition," and they are pretty low cal per volume compared to plenty of other starchy carbs (and of course fat): 70 cal for 100 g of red potatoes, flesh and skin. Rice and pasta (like potatoes) are also not normally eaten on their own, but as a vehicle to add to the overall satiating…
  • If you like the taste, maybe try (along the lines Ann suggested) some 0% greek yogurt (plain), some cocoa powder, some peanut butter, and a banana (or half of one).
  • But many of those foods aren't really "highly processed CARBS" so much as highly processed combinations of carbs and fat and sometimes protein. Nuggets and fries and donuts and typically high cal coffees tend to get a large percentage of their cals from fat. I realize this may seem nitpicky, but it drives me crazy that…
  • Except typically it's odd these are called "carbs" when many or most have as many cals from fat. OP seems to be referring specifically to starchy carbs.
  • Atkins started the low carb trend back in the 80s or 90s (there were low carb trends before), but it wasn't especially a "sold" diet, although one could get the book -- but that didn't make it especially different than various other diets, including your "heart healthy" diet based on US gov advice. I think the "carbs are…
  • In addition to the above: No, there's nothing about being on a diet that makes it necessary to track total sugars. Calories are what matter for weight loss. Other things are important for nutrition, but not total sugar -- as OP already understands, various foods with sugar in them are also nutritionally dense. There is no…
    in Sugar Comment by lemurcat2 March 14
  • 100 g of raw sockeye salmon has 367 mg of potassium, according to the current USDA data. The best option is to learn the way those entries are structured (fish, salmon, sockeye, raw) and type them in so as to find the entries from the USDA MFP put in a while back (the numbers are slightly difference since I think they are…
    in Potassium Comment by lemurcat2 March 13
  • https://community.myfitnesspal.com/en/group/139104-women-over-50-ready-for-2021 This group is still in existence and being used this year too. You remind me that I need to start participating again! Anyway, welcome!
  • I generally get lots of fiber from a variety of sources (including fruit and veg especially and to some degree nuts and seeds and whole grains), but my number one fiber source and the food that ensures I will be way over the fiber goal any time I consume it is beans.
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