Derf_Smeggle Member

Lost a sperm whale's brain and a guinea pig so far. Aiming for an elephant's heart.

Also, this can't be accurate. 2 litres of milk? Even their Skim Milk is 34 kcal per 100mL. 2 litres would end up being at minimum 680 kcal. Source: Arraban Skim Milk Nutrition - Company Website

+1 to @abatonfan posting Additionally, at 5'6" and 126 pounds you're probably not going to have much weight to lose... Unless you are trying to gain lean muscle mass. Then you probably need a slightly different eating habit plan.

Butter. We leave a stick of butter in a covered tray on the counter, except on the hottest days of summer.

I trust that there are accurate entries in the database for the majority of foods I commonly eat. It falls to me to be responsible for making sure I use the correct entries.

I injured my neck 9 months ago in such a way that it kept me from any physical exertion for 4 months, and another 3 months at limited exertion. It also complicated my eating habits because frankly it hurt to be standing up to do anything, like cooking and meal prep. I'm just getting back into my normal routines in the past…

Yeah, that's the design I want, but most of them are 37" or more. I'm going to have to fall back to screwing mounts into the wall I think. I appreciate the feedback though.

Thank you. I just wish the pictures auto-loaded correctly in the app display. It does it on the full website correctly, darn it!

There are a couple of things to look at when you're feeling stuck and the scale isn't moving. * How long have you been at it? Meaning how long have you been consistent with daily logging and being at a calorie deficit. If you've only been consistently at it for a week, then keep it up. Patience is difficult when we want…

* Day to day weight fluctuates due to water retention, stool retention, etc as others have pointed out. This can occur because if what you ate and drank the day before. Hormonal changes can cause this. Level of hydration day to day can impact the numbers. * When we are in a weight loss/calorie deficit cycle, we should not…

According to the USDA, that's actually correct for Pacific Cod. USDA, Fish, cod, Pacific, raw (may have been previously frozen)

You can go into "My Foods" and enter your own food/entree listing.

They do have bone-in calories in the USDA database. I haven't looked at the particulars on them. For the formulas I provided, you will need weights without the bone. The weight of the bone should not significantly change with cooking, so just cut it out afterwards and weigh it. Then subtract that weight from the raw…

This pdf article does not apply to the topic of caloric changes in Food when cooked. It is speaking about retention of micronutrients only.

I'm being a bit of a numbers freak right now. At a goal of 1.5 pounds per week of weight loss, MFP sets us at a 750 calorie deficit per day, or 5,250 calorie deficit per week. For me personally, that's a target goal of 1630 calories per day. My plan to "eat right" on Thanksgiving is to be as accurate as possible in logging…

Okay, so I did a quick search regarding this topic and here's what I understand so far. There is an argument put forth that certain foods gain calories when cooked, but that's not exactly what the articles are saying about the 1 research study I found. Instead what they are saying is that cooking alters the starches, which…

Research into this subject has time and time again shown that we underestimate calories by a median of 30%. Very much human nature. When our tracking methods report a deficit, but we gain weight it indicates we have a problem with our tracking methods. We are prone to mistakes. One consensus on the MFP forum is that using…

From the New England Journal of Medicine. January 31, 2013; 368:446-454 (full text): Sexual Activity and Energy Expenditure Myth number 7: A bout of sexual activity burns 100 to 300 kcal for each participant. The energy expenditure of sexual intercourse can be estimated by taking the product of activity intensity in…

So, there are 2 possible solutions. First is to add an actual food item to the database at large. From the desktop website you would go to Food->My Foods. Then click on the Create Button located in the upper right. In the Android App click on the Menu bar in the upper left, then select My Recipes & Foods->Foods and hit the…

Ahhh, but if we weighed the item still in a frozen state, then it should, by this aspect of cell biology and physics, be relatively close to the raw weight because we haven't lost the water yet. (My idea of fun is truly not normal....) :p

Sheermomentum, I agree with you regarding compliance and adherence. People want the quick, easy solution that requires minimal effort. I will opine that the difficulty of calorie counting/logging is built up more in the psyche than based in actual reality. "Whenever possible" is not going to be "always possible" for the…

Now you're just making crazy talk!

I believe that if we are talking about plain fruits and vegetables that they are flash frozen in today's more modern processing. This should mean very little change in weight would occur, but it's an interesting question.

Kalikel, I suspect your dietician's recommendation comes more out of a place of compliance. Simply put, the math and available data does not support it. Regarding multiple ingredients, MFP's recipe builder works great and does the math for you. Enter in your raw ingredient weights into the recipe. Then weigh the finished…

If you look at the Full Data you will see that the cooked data does not include the skin. It was cooked in the skin, but only the flesh is reported. The skin is disposed as refuse. That is problem number 1. Problem number 2 is that cooked data is derived from very specific cooking methods and time. We are unlikely to match…

This is simply incorrect. At issue is the difference in cooking methods, as illustrated earlier. 50 grams of the OP's finished batch is 135kCal, rounded up.

At issue is that the OP didn't eat the whole batch of sweet potatoes they prepared....

I saw that too. Almost cracked a joke, but didn't want to confuse the issue. :) I use the recipe builder a lot and do it that way. However, it seems silly when you just have one item and can simply divide raw weight by cooked weight to get a multiplier. That multiplier simply converts cooked weight back to raw portions.

So, a couple of things. First, the USDA "cooked, baked, with skin" value is derived from a very specific prep method, cooking temperature, and cooking time. Baking sweet potato chips is not equal to their values because you will have changed the method, time, and temp. Second, I think it is slightly simpler to figure out…

Be flexible. It's about overall, long-term calorie deficit. For example my calorie deficit per week, if I hit my daily goal, is 5,250 calories. I usually go over 300 to 900 calories once or twice a week when I'm out with friends. Still losing weight overall. Be adventurous. Make new recipes. Try something you haven't tried…