Monroe07 Member

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  • Oh wow. That’s really useful thank you. I only weigh once a week as I wanted the impact of seeing something tangible come off. Looks like I just have to be a bit more patient then and keep going. Thanks again.
  • Hi so thanks for the prompts, looking back at my diary I’d say I’m actually averaging out 9700 per week. This is spread out with most days being just under 1200 and two days being around 1700. Lightly active plus an average of an hours exercise a day (varying in intensity). So on this I wouldn’t get a 1kg a week drop but…
  • Hi thanks for the reply. I’m 46. I do around an hour of specific exercise a day as mentioned and around this I’d say at the moment I do a mixture of pottering around doing domestic stuff and computer work at a desk at home. So I have the setting at lightly active. Yes I did set the weight loss desired at 1kg per week but…
  • Great thank you. Amtryng 30 day shred now!
  • Sorry that should have read dropped.
  • So I suddenly sropped 3 pounds in just over a week. Im presumong thats an optomistic measurement but still im do wn one way or another. So I'm guessing that I was carrying some water or something which is why I was plateauing and now my body is in a different cyle or whatever I've lost it. I guess the moral of the story is…
  • Sorry, also to say I do generally eat 1300 cals. The foods given were just an example. I'm always hungry so always go to the max - if I have spare ill have a treat and as I said I use the calories earned from exercise and eat those too! I don't do weights as such but I would have thought the kick boxing would be covering…
  • Hi ive been stuck. For 4 weeks. I hear your point re optimal weight. i gave my best weight at 18 to give my post context but FP gave me hope that there is no such thing as a fixed weight and that we can control what we weigh. 133 pounds doesnt seem too low to me. id like to go a bit lower even if i can after a while (126…
  • Thanks all. Sorry, I've tried to reply to individual posts made but it doesn't seem to be working and my replies are all just at the bottom! Th school is in the uk. Previously the food was done by an outside caterer , brought in and heated up. Now it's cooked fresh on the premises using fresh veg and fruit, meat (often…
  • I agree but it seems some parents feel the kids are more hungry now after we've changed the menu even though by rights that shouldn't be the case as its definitely much better food. I was just tarting to question a bit what we were doing so needed a bit of reassurance. Thanks!
  • Thanks. That was my thinking and when I'm around I always try to get the kids to eat their protein and veg rather than the carbs (if they are needing to be persuaded to eat). But wantd to double check my facts as others want to introduce more carbs not less and my knowledge on nutrition is purely what I've picked up from…
  • Hi, I've been posting on the same thing and have come to the same conclusion. I'm going to keep an eye on the sugar and in particular where I get it from as I'm curious as to whether being a bit tighter on this will help me shift my last bit of weight (which I've never been able to shift). But it just doesn't seem to make…
  • Thanks will do. It's just a bit frustrating. I'm happy to keep an eye on the sugar as it will be interesting to see if it helps me lose this last bit of weight more easily. ill just try not to get hung up on their exact figure so much as it feels a bit debilitating otherwise.
  • This is crzy. Just filled out my breakfast diary for tomorrow and already natural yoghurt, 1 teaspoon of agave syrup and 75g of blueberries takes up 20 of my 26 g of sugar (10g of which is the yoghurt!) I'm sorry but by any standards that is a low fat non 'decadent' breakfast. It seems to me that for whatever reason…
  • Thanks for the replies. I think I'm gaging my input/output pretty accurately, but will keep an eye on that just in case. It was the fruit and veg i was most concerned about as these are healthy and good to snack on. So I think, If I'm not holding back my progress by letting the sugar go a little into the red, then I'll…
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