diannethegeek Member

Hummus & baby carrots, Greek yogurt, nuts, peanut butter, protein bars, string cheese, wasabi peas, popcorn, fudge pops, frozen yogurt or ice cream, fruit, beef jerky

Do you mean the little pop-up "insights"? I find those things nonsensical and I'm not even low carb. You can switch them off in your settings.

Source seems to be here: https://www.ruled.me/ketogenic-diet-and-alcohol/ Plagiarism is not cool.

The nutrition information on your label is generally for the raw or as packaged weight. So if you want to use that info then raw tends to be the way to go. I personally prefer weighing raw whenever possible but sometimes you just have to weigh after cooking. There are entries for both in the database so just make sure…

It might be best to start your own thread instead of detailing several others with this question, but have you tried the recipe builder or do you mean something other than that feature?

That's certainly your choice. But if you're going to publicly call the food that's literally in my hands while I was reading this thread literal "trash" then I'm likely to comment on it.

Same. I find measuring cups a huge hassle these days. Bowl on scale, tare, next ingredient, tare, next ingredient, tare, etc. Two minutes and fewer dishes to wash.

The information on the nutrition label is for the dry weight unless it specifies otherwise. So weigh dry if you want to use that information. If you want/need to weigh it after cooking them just choose an appropriate and accurate entry in the database that specifies it's for the cooked weight.

Then why call a food that you enjoy "trash"? Mindset matters and the way we talk about and approach our diets matters. Getting rid of descriptors like "trash" or "garbage" and replacing them with more accurate words like "foods I tend to overeat" might help you find ways to boost those calories without all the judgement.…

I use the frozen weight unless the package specifies otherwise

You can laugh at people here if you want but describing the foods a lot of us eat as "trash" isn't super funny.

There are so many tips. Have you checked out the "must reads" yet? https://community.myfitnesspal.com/en/discussion/10300331/most-helpful-posts-getting-started-must-reads#latest

I'm going to do my basic tips for stalls and basic tips for hunger while we wait for the OP to pop back. Maybe something will help out: 1. If it's been less than 3 weeks or so, don't sweat it! Normal fluctuations happen and unfortunately sometimes we stall for a week or two even when we're doing everything right. Give your…

^Great links full of good information. Definitely don't skip these!

Accurate calorie counting has two parts. The first is finding the proper information for the food you're eating. Reading labels is great, but you also have to be sure you're choosing good entries in the database, use the recipe builder for homemade food. Don't rely on the barcode scanner, verified entries, or generic and…

Just to be sure, it looks like you're weighing your meats on a food scale but nothing else? That's going to be the first thing most people suggest.

^this, especially if you want to double-check your entry against the nutrition label on the meat since the nutrition label is for the raw weight I'm unless it specifies otherwise. Bacon tends to be one of the notable exceptions.

It's impossible to say with this little information. Can you give us a little more to work with? Stats (age, height, weight, activity level) and how many calories your meal plan comes out to would be a good start.

You've asked this same question here at least once before. Why the hesitation to listen to the previous advice?

This might be a useful read: http://physiqonomics.com/the-weird-and-highly-annoying-world-of-scale-weight-and-fluctuations/

Aspartame is a known migraine trigger for some people and it seems to make some people hungrier. Since I don't fit into either of those categories and I like the taste of diet dr pepper, I have one most afternoons to curb my cravings at work and get me over the 3pm hump.

I don't know why people lump all sweeteners together as some sort of bogeyman but there are many different kinds and your body can break them down just fine. Here's how it works with aspartame: https://community.myfitnesspal.com/en/discussion/1308408/why-aspartame-isnt-scary/p1

You might find some ideas here: https://community.myfitnesspal.com/en/discussion/10326769/are-you-a-hard-gainer-please-read/p1 And here: https://community.myfitnesspal.com/en/discussion/10142490/a-list-of-calorie-dense-foods/p1

I think you're looking at this the wrong way around. The way to reduce water weight brought on by sodium is to eat less sodium. If you keep your sodium levels the same, your body needs to hold onto that water alongside it. Trying to flush out water that your body needs can lead to all kinds of imbalances.

The percentages and pie chart just show how much of your diet so far has come from fat. They'll change as you eat more throughout the day.

Without details, these would be my very generic suggestions: 1. If you aren't already, be sure that you're logging everything. Sometimes people forget about things like veggies, drinks, cooking oils, and condiments. For some people these can add up to enough to halt your weight loss progress. 2. Consider buying a food…

Check out this thread: https://community.myfitnesspal.com/en/discussion/10636388/free-customized-personal-weight-loss-eating-plan-not-spam-or-mlm/p1

You might find some more ideas here: https://community.myfitnesspal.com/en/discussion/10142490/a-list-of-calorie-dense-foods/p1

First, take a breath. You can lose weight. Everyone can and we're here to help you out. If it's only been a couple of weeks without a loss, then there's nothing to worry about yet. Bodies do all kinds of weird things and if you've just started a new strength and yoga routine, then you're likely holding onto some extra…

Based on the macros, it certainly seems they're fudging or rounding that calorie number more than I'd expect. They're allowed a certain amount of leeway on their label, but 40% seems a bit much. Unfortunately, I have no idea how to figure out which numbers are right. I suppose you could ask the company, but who knows if…