dleithaus Member

Nicotine occurs naturally. Arsenic and cyanide occur naturally. Does it mean these are OK to consume? At what concentration and body burden? Structurally there is no difference between what is made in a lab and what is made by a plant. That is a simple fact that is hard to ignore. All I am trying to present is that…

Natural and organic. Huh. Those words to used to market tobacco products, among a whole host of food products. Does that make a "natural" plant like tobacco (without additives, preservatives, etc) something you should partake in? Nope. That naturally occurring plant contains chemicals that are harmful. Then, a naturally…

huh. This is what is in an orange, "right off the tree"... Water, glucose, fructose, galactose, phenolic glycosides, 6-deoxyaldohexoses (fuctose and rhamnose), saccharose, galacturonans, (1-4) linked D-galactopiranuronic acid, pectin, pectinic acids, polygalacturonic acids, pectinestarase, Citric Acid, L-Malic Acid,…

If you have never tried Quaker oat bran (hot) cereal ---- you should. Oat bran cereal has significantly more soluble fiber in it than cream of wheat... and I think you would be hard pressed to tell the difference between the two. Hot cereal is always a potential problem because of what you might add to it. I measure the…

Your "diet" should be sustainable. Sustainable means that you do not "diet", but rather change your relationship with food. You have to relearn what you should be eating, and what is most satisfying for your body. MFP is about portion control and calories... fundamental parts of learning about the fuel that you put into…

With you on this one! Just recently bought some of these to make some alfredo (with a measured portion of pasta of course) and they really ramp up the flavor and creaminess while keeping the calories under control....

[/quote] Yes, I agree that sugar is sugar, but fruit isn't made from chemicals and is naturally packaged with fiber as well, which helps your body process it differently than high fructose corn syrup or other refined sugars. [/quote] Sorry. Not true. Everything is made of "chemicals". Sugar is not "processed differently".…

Yes. And sugar is sugar. Why would anyone think that "fructose" in fruit is different than High Fructose Corn Syrup. In fact there sufficient evidence that sucrose is probably better than fructose in the realm of metabolism... so where does that leave us? Sorry, sugar is pretty much sugar. The reason that nutritionists and…

Anyone know if there is an app on Android for this....? Made it into a simple excel sheet, but would like some fancy buttons...

Miso paste contains 330-400 mg sodium per tablespoon, with white on the low end and red on the high end. Dashi stock powder contains 540 mg per teaspoon. So if you add the recommended amount of miso paste you will get 1100-1240 mg sodium in the whole batch. The best part of this soup is that is super quick and you can add…

I really appreciate this. I generally just assume the beer I drink has 180-200 calories per bottle, and this current math proves this out. I was surprise that a number of higher gravity (gravity = alcohol content for those not in the brewing world), were already present on MFP. Running your quick math puts it within 10% of…

This kinda funny. Coke Zero is diet soda. So with that logical argument out of the way... Substitute "smoking" for diet soda and Coke Zero. "how bad is it, when i stopped working out i got back into smoking, now im trying to wean myself off by smoking, am i basically wasting my time?" Answer... yes.

Weighing is the only reliable way to measure portions. I only wish that MFP would make the RAW designation clearer when I am looking up foods. I weigh before cooking... hardly ever after... And as a side story, I allowed myself some McDonalds fries last week. They gave me a medium portion, and with my scale, I weighed out…

It is actually glycemic load. GI is the potential to raise blood sugar. GL is what actually happens to blood sugar when you eat that food. Al dente, being slightly less cooked, has a slightly lower GL than fully cooked pasta. This makes it slower to digest, slower to raise blood sugar, and may provide a longer lasting…

Results Within each 4-year period, participants gained an average of 3.35 lb (5th to 95th percentile, −4.1 to 12.4). On the basis of increased daily servings of individual dietary components, 4-year weight change was most strongly associated with the intake of potato chips (1.69 lb), potatoes (1.28 lb), sugar-sweetened…

If you experience these side effects above, by all means avoid sucralose based sweeteners. As far as organochlorine compounds there is a wide range. Sucralose is hardly Agent Orange.... FACT: Sucralose belongs to a class of compounds known as organochlorides (or chlorocarbons). Some organochlorides, particularly those that…

Considering the potential of blood sugar fluctuations with glycemic index is best balanced by the actual fluctuation presented by glycemic load. One measures potential, the other measures what happens when you actually eat a food with a surrounding meal. Understanding these concepts can be useful because lasting satiety is…

Thanks for sharing. I need to try these Laughing Cow light cheese wedges. They were mentioned as another sub for Velvetta in shirataki noodle mac and cheese.

So... you have learned exactly what you need to eat based on your level of satiety vs. calories??!!

Citrate comes from citric acid. Citric acid is present in many foods, including all citrus fruits. Does that mean that you should not eat citrus fruits? Not sure what "class" you are referring to, but it aint a chemistry or even a nutrition class.

Kashi makes a pizza that is about 750 calories for the whole pie. Thin crust, moderate cheese content, good veggies. Add some red pepper flakes and you are set. http://www.kashi.com/products/category/Pizza With that, I find it hard to buy pizza because I want to eat at least half of a normal pie, and that portion can be…

I originally ordered the miracle noodles and recently found the shirataki noodles at the local natural grocer. I think I like the shirataki better. I think the shirataki texture is closer to a noodle than the miracle noodles and the appearance is less translucent. Additionally with a local source the price is lower. Like I…

Yes, I just wanted to show 0 TBS in my recipe. The Excel spreadsheet I used for adding up calories did not translate that well. The first number after the ingredient is the calories per unit, then the final count based on what was used is the final number...

Miracle noodles are a noodle made of konjac root... similar to shirataki noodles that are made of tofu and konjac root. Miracle noodles have no calories, shirataki noodles have about 20 per serving. Cooking wise, I rinse rinse rinse, then let them boil briefly. Draining them and letting the dry out a bit in the hot pan.…

Bingo. There used to be an old Monsanto ad from the 70's. It was a picture of an orange and the list of ingredients was right next to it. This was not a man made orange, or a frankenstein orange.... just a natural orange. (course this is kind of ironic since Monsanto was the number one producer of one of the most toxic…

Older men probably need it also. After age 40, I found I had nightly episodes with painful and sleep interrupting leg cramps. I did some research and found that blood calcium concentrations may play a role. Then I started tracking the amount of calcium I was getting in my normal diet, and outside of any supplementation....…

Sugar is sugar. Glycemic index values shows the potential to raise blood sugar is important. How your body processes that sugar is important as presented in the insulin index (or maybe better termed the "glycemic load"). These concepts are important to all parties, even outside those with abnormal insulin responses,…

Sounds like you are counting the entire portion... you are counting the entire portion aren't you? Sometimes the labels are sneaky and a single package might be two servings.... in any case, if you are counting and staying within your limits, I would say enjoy it. I personally do not like the idea of eating things later in…

So true on the cereal. Label manipulation can include portion sizes that are not realistically what you might pour into a bowl, so understanding the ratio between the actual serving size and the amount of sugar reported is relevant. I eat cold cereal at least 4 times a week, and weigh the servings to be sure I am counting…

Diabetic or not, blood sugar spikes can cause subsequent cravings for more food. That is why GI and GL have relevance to diet. Moderation of blood sugar response controls hunger. Ever eat rice and you are hungry soon after? If you have, you have experienced the exact response that is important to keeping your life long…