lyttlewon Member

This is super helpful. Swimming is terrible for me. @BrianSharpe I did this once last year, went from stationary bike to treadmill, and it felt really weird. I didn't do it again. I don't see many of du races. Do you sign up for a tri, and just skip the water part?

Have you tried cold brewed coffee? I personally find it less bitter, and can drink it black. I don't prefer to, I like the flavoring of cream.

@SLLRunner how can you eat that and the go for run? Do you just wait a certain amount of time? Because that looks heavenly. I've apparently never eaten a good scone, just the nonsense in coffee shops that do not look like that.

^^ this I actually prefer thin crust pizza, it's like a fancy cracker.

Absolutely. The conversation could have gone somewhere productive if it had been about what people find works well with their bodies and what doesn't, or why one may want to use a carb as fuel (or not).

They don't say it in the same way. There is a reason people chose to use language in different ways. You can convey the same message multiple ways. I could tell someone: "I would like you to shut up right now." OR "Can we please talk about this later?" They say the same thing, but one is inflammatory.

I think the way you said it sounds better than, "you just need to control yourself". One is empowering, the other one reminds me of my mom yelling at me in the bathroom at church for not sitting still in my seat.

True, very good point about staying on track. I couldn't survive clean eating all the time. I've tried to do challenges with my sister before, and I can't do it. I eat a lot of veggies, but the limitation is just too much for me to sustain.

I think I get the spirit of what she is saying. I thought I would eat a doughnut before a run once. It has a high carb content, so I thought why not? Well there is obviously a lot of fat also. I burped and refluxed that damn thing for a good three miles. I was miserable. I would have been better off eating oranges. That's…

Torrid has plus sized skinny jeans. http://www.torrid.com/

What kind of cream are you drinking with 800 calories in half a cup? For 4oz heavy cream shouldn't be 800 calories. http://nutritiondata.self.com/facts/dairy-and-egg-products/51/2

I have always found something that works. When I was 40G I used Enell. When my weight dropped, but I didn't have the money for another expensive one, I wore two Enell at once. Now I use Shock Absorber at 34DD. Even when I'm sprinting my sports bras work.

It's a Y=f(x) equation, but we don't completely understand how strongly the individual factors affect the output. People may be attributing medication, when really for them it's serving size. The calorie predicting algorithm uses the factors we know; gender, age, current weight, and activity level. It's all the statistical…

True. It was also not blinded. In a some of the recent studies they have done on non celiacs gluten intolerance, individuals are known to report intolerance when no gluten was consumed, and not report symptoms when gluten was consumed. Non blinded self monitoring of hunger could make a big difference for weight loss.

http://www.ncbi.nlm.nih.gov/pubmed/12640371 "METHODS: Random, nonblinded assignment of participants referred for weight management. The study group (LC) (n = 16) was instructed to consume <20 g of carbohydrate per day for 2 weeks, then <40 g/day for 10 weeks, and to eat LC foods according to hunger. The control group (LF)…

This makes no logical sense. If you don't know the calorie count of what he was eating, how can you say what the calorie count was over a hundred years later, and that it made no difference? "People can come up with statistics to prove anything Kent, Forfty percent of people know that!" - Homer Simpson

Yes, the first time I chose a "light Corona" instead of my typical beer I almost cried. I mean, that is basically beer flavored water, and water would taste better.

The algorithms adjust for age though, so if I'm calculating my TDEE on a regular basis the added noise from my age would be compensated for. I might have to eat 1800 cals to lose weight vs. 2000 cals (just using for conversation), but the act of losing at a deficit is the same, no?

What does that mean, does not drop as fast as when they are younger? I'm 37 and I haven't had any special problems losing weight compared to my 20's.

I make a point to exercise when I'm on vacation. I'm also mindful of what I'm eating, but I do eat out more, and have beers or whatever.

Yes I understand this. My hypertension caused at least 10 extra pounds of water weight. Adjust for the 11lb 4oz baby, the 2lb 8oz placenta, and normal amniotic fluid. The 220 body I ended up with after he was born, and I dumped all of that garbage, was not because of the hypertension. It was because I ate more than I…

I'm pretty sure most people understand there are medical conditions that cause massive amounts of water retention, and massive amounts of water loss. Those things are exceptions to the day in, day out issues people deal with in regards to management of chronic disease. My type 1 diabetic uncle had issues with water…

I fast before lunch all the time. Sometimes I carry until dinner, but occasionally I need a small snack.

This is solid gold right here. I think this just explained my life the past few weeks. I don't want to maintain at 160, I want to maintain around 155. So that means I need to go down to 150, and allow the bounce back from there, correct?

Yes, plenty of times. Especially if it's something my kids are eating, and I want a taste, but I don't want a serving of it.

Caramelizing is different than browning. Caramelizing occurs at a low heat over time, and converts the onions sugars into something sweet. Browning often occurs quickly at a high heat, which can cause it to have that almost burnt bitterness. By browning I mean the Maillard reaction.

I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter. I did Google the nitrate thing, and found articles that say it's not the same as when they are in meats. Do you have an article I can read?

I would hope you aren't browning it. If it's browned then you have overcooked it. ETA: I came back to correct myself. I was thinking of when you brown an onion and it tastes bitter.

Celery is part of the grand base of many cuisines. In Creole cooking it's the Holy Trinity: Onion, celery, green pepper French it's the Mirepoix: Onion, carrot, celery German it's the Suppengrün: Carrot, celery, leek Italian it's sofforitto: Onion, carrot, celery et cetera, et cetera If you look up cuisine from any of…

I can taste a difference in the two. My mom's eggs have a stronger flavor to them. She free ranges her chickens in her yard, and feeds them scraps. I don't like the taste of eggs, and I can tell which ones are her chickens. She tested me LOL.