asciiqwerty Member

http://www.swimming.org/swimfit/ can build programmes to help build speed and/or endurance

a trick to serving sizes is to weight the whole of the final cooked recipe set the serving to the number of whole grams in the final product then weigh out what you serve yourself (in grams) and log grams servings so my loaf that i cooked recently gave 765g i logged using the recipe builer 765 servings then when I cut a…

1 - you can't loose weight for him 2 - he won't loose weight until he's ready and makes the decision himself if my husband had told me to lose weight or started messing with what i ate or nagging - we probably wouldn't still be married instead, he encouraged me to get more active, and made healthy choices for himself when…

just search for ingredients and/or use the recipe builder to find the ingredients you used when you cooked i mainly cook at home, filling in the diary is time consuming but it does work

accurate and consistent logging of food without both of these it is most likely that you are eating more than you think weigh everything and check all the database entries against your packet before chosing is it a drag? yes does it take time? yes does it work? yes, for me, ymmv but without the accuracy and consistency…

unfortunately, "eating healthily", but "not preparing my own meals" means that in practice it's very unlikely that you are "sticking with your calorie intake" unless there are underlying medical conditions then weight loss is about calorie deficits and if over several months (usually at least 6 weeks), you are not loosing…

Drink water

Have fun with your weighing

#5 is also on the naughty list

don't know about tang look at the ingredients the current EFSA ADI for yellow 6 (E110) is 1 mg/kg bw/day http://www.efsa.europa.eu/en/efsajournal/pub/1330.htm

made me smile - almost like you weren't convinced when posting that you would get any useful answers :)

thanks for the correction, now where did that 225ml cup come from then? ... pootles off scratching head

i count everything i put in, but if you think that's really overestimating it one option would be to weight the meat before you marinade then again once you take it ou (but while it's still raw) another option would be to weigh the marinade before you add the meat and also after you take it out to work out how much has…

it's the yellow 6 food colouring it's banned in many european countries and i think there was a move for an outright europe wide ban

I bake salmon "en papillote" (in a paper parcel) in the oven on a bed of vegetables (any veg) cut into sticks I season the salmon with lemon and chilly I place a large piece of baking parchment into a baking dish fill it with the veg (i use: celeriac, carrot, parsnip, sugar snap, mange tout, fennel - anything you like)…

also depends on the measuring cup as: a US cup *should* be (by definition) 8 fluid ounces/ 16 TB/ 1/2 a US pint which is approximately 236ml whereas a CA/AU cup is defined as 225ml so a significant problem when picking one cup from the database is the country of the user that entered it, and this data is generally not…

for example: search the forum for "search confirmations" or "search filter" but there are lots of other codes/scripts/add-ons/extensions available that you can install in your browser, some work out net calories, or adjust macros in more detail it isn't a good idea to install anything on your computer or in your browser…

I started cooking porrige/oatmeal in a microwave at uni (no hob/stove or to minimise mess and washing up) Porrige will explode when: - bowl radius is too small - bowl is over filled - porrige is left in the microwave for too long I still cook it in a microwave now if I'm doing for myself, but on the stove if i'm doing for…

I make porrige using oatmeal and milk (in a 1:2 proportion by volume), I also use powdered milk and water (both habits from my student days) you can do it in a pan, but I use a microwave (saves on washing up) make sure you use a wide shallow bowl so it doesn't "pop" and go all over the microwave I do one minute then stir…

thanks for bringing us back to ground softly, you are so right eating slowly is part of a healthier relationship with food, and when consumed together for family

Bump

Sorry, real ale and stout here, just a little less, and less often.

Step one: log everything accurately, the good, the base and the ugly. Step two: repeat step one. If you don't you're only cheating yourself. Start slowly, log today. Then do it again tomorrow. I used to have trouble with weekends, then I made myself log one weekend, by the next weekend in was so proud, I wanted to do it…

:blushing:

I hadn't really noticed that I was doing it, until my husband pointed out the other night that he had eastern three lindors in the time that it took me to eat one. So this evening he timed me.

I definitely do that with ice cream, I've also started using a smaller spoon.

My goal is 1500, and I net at least 1200 per day. Feel free to look at my diary and ask questions. I'm a throw it together sort of cook.

so you can't build at a deficit, but, if you excercise, especially strength (lifting, bodyweight, or, resistance) then you can preserve more muscle as you lose weight (fat and muscle) so strength work at a deficit will change your bodycomp differently than loosing weight without strength training by preserving (not…

if in doubt - check the entry for completeness yourself against a national food database like the USDA one: http://ndb.nal.usda.gov/ is you search for the words they use in the ufp database you will usually find an unstarred entry if you're gettign something out of a packet then use the details on that to check the entries…

accuracy accuracy accuracy the only way to make sure that what you think is a deficit is actually a deficit including weighing everything you consume and selecting correct and complete entries from the database