Derf_Smeggle Member

Totally agree with others. 2 pounds in 9 days is not slow. It's an appropriate, healthy amount.

That's pretty awesome.

Almost got one with bow a few years ago. Found out, the really hard way, I had a busted nock. Arrow fell out at full draw, and hit everything on the way out of the tree... :'(

That's okay by me. There is a growing body of research into Traditional Chinese Medicine that provides supporting evidence for what I do. I do wish there was more research money available to do more with the herbal side. Most of the focus is on acupuncture.

I like breaking down the math a little bit to gain perspective. Depending on your MFP weight loss settings you might have more of a deficit than you thought. If you were to hit your daily calorie goals for 7 days in a row you end up with the following: 1lbs per week loss = 3,500 cal deficit/week 1.5lbs/week = 5,250 cal…

Deer antler is known as Lu Rong in Traditional Chinese Medicine (TCM). Primarily, it is considered to be a yang nourishing herbal component in Chinese herbal formulas. Within the TCM herbal pharmacopeia, it is NOT used as a muscle bulking agent, and licensed practitioners, such as myself, groan at the ridiculous overdosing…

First, depending on your MFP weight loss settings you might have more of a deficit than you thought. If you hit your daily goals for 7 days in a row you end up with the following: 1lbs per week loss = 3,500 cal deficit/week 1.5lbs/week = 5,250 cal deficit/week 2lbs/week = 7,000 cal deficit/week Having a little wiggle room…

The nutrition label for this product. Assuming that your measurement of 4 ounces was the weight measurement, and not a fluid ounce measurement. 29 grams = 1 serving = 120 calories 4 ounces = 113.4 grams 113.4g / 29g = 3.91 servings 120 calories X 3.91 = 469.2 calories

I second the idea of weighing the whole batch of product and math out the numbers from there. Algebra is awesome for this! The number of servings per container will be close enough to work out a reasonable grams per serving conversion.

Would it be possible to set up 1 weekday where your husband handles dinner and kid's homework, then 1 day on the weekend where you can do your thing? That's two days a week where you get to workout without interruption. If that's not entirely doable, then maybe you set aside 10 minutes in the morning and 10 minutes in the…

Define "freak out". Define how much more of a calorie increase you have in mind. Define the starting parameters we are working within. There are too many actual variables to give any sort of reasonable answer to such a vague question. Unless you are simply looking for WAG's.

This +1. Make incremental changes. Make sure they are sustainable changes. Creating new life-style habits should not be a race to change everything at once.

I agree with the "just go enjoy yourself" group. Log it as accurately as you can, and don't feel guilty/bad/negative/etc about a day/night of going over your goal. Be a little flexible. It will help you maintain a healthy life-style regarding your eating habits. Calorie deficit weight loss works over the long term, and 1…

I think we need some more context here. How many weeks have you been losing 6#? What was your starting weight? How tall and how old are you? How much of a calorie deficit have you been sustaining each week?

I completely agree that asking a butcher about more information would be ideal. Theocine makes the excellent point though. Finding an actual butcher, or even someone working in the meat department at the grocery store, is becoming more like a snipe hunt.

BMI is a poor measure for individuals. There are flaws that are illustrated in this article: http://www.medicalnewstoday.com/articles/255712.php.

For recipes with multiple servings, I use the recipe builder and input the raw ingredients and weights. If I can weigh out the cooked product, then I will and determine the number of servings based on, typically, a 100g servings size. If I dish up 325 grams of it, easy to log 3.25 servings. For soups and stews I have a…

Go look at my diary for today (11/15). Then go look back over a couple weeks. 5 weeks into my eating habit changes and I'm down 15 pounds. My settings are at 1.5 pounds of weight loss per week. That's a planned 5,250 calorie deficit for the week. I'm flexible enough to allow for 1 or 2 days of overage, and it's working. I…

Couple more ideas for consideration:* Purchase a lunchbox with an ice pack. Plan and carry your food. Keep it in your car. * I like to eat and drink sweets. Increasing my fat intake helps me cut down on the sugar cravings. This helps me keep in my calorie boundary most days. * Protein and fresh, or frozen, fruit smoothie.…

Three of the things that we always have to remember is that the calculation for our calorie usage is an estimate, we are really good at underestimating our food consumption, and we overestimate the calories burned when exercising. I'm going to start with an assumption based on your 2480 to 3000 calorie allowance that you…

LuvtoBeme1 beat me to the reply. Aikido is a Japanese martial art that tries to focus on softness, blending of movement, and redirecting physical attacks. Techniques typically end in throws or joint locks. It is considered to be one of, if not the last of, the traditional martial arts of Japan. It is mostly a paired…

I really do believe a majority of people here can probably relate to your story on some level. Changing our bad habits can be a huge challenge. There are countless ways to approach making changes in a sustainable manner. I'll share what is working for me, and maybe one or two of those things will help you. .* Change one…

I'm 5 weeks into changing my eating habits. I'm 2 weeks into returning to Aikido practice; it's good cardio. My goals this week are to:* Incorporate strength training. * Continue 1 to 1.5 weekly weight loss

From the tablespoon.com web site: Food enthusiasts will be quick to tell you that London broil is not a cut of beef, but a cooking method. Tough pieces of meat—commonly, flank or top round steak—are left to marinate overnight, are then broiled under high heat and served by thinly slicing the meat “across the grain.”…

Apparently, you are logged in under someone else's account. Husband? Boyfriend? Random stranger? Either that, or your split personality is really messing with you!?!?! Kidding aside. The 2 ways to fix it are to log out and log back in with your account, or go into Settings (from the desktop site) and Change Username.

True, there is inherent margin of error built into the methods available. I'm controlling for the variables I can to reduce further margins of error, such as, weighing and checking what entries I'm using. Again, I'm a great big old dork about it though. ;~)

I think there are some excellent "cooked" entries in the database. However, I'm going to point out where the difference can add up. Cooking impacts the density of the food as it loses the water. My example roast above at 1483g raw actually is labeled this time with nutritional data. An 85g (3oz) raw serving has 190…

My conundrum falls more to, "What the heck type of meat do I have here?" It's a shoulder cut of beef. Excellent. It's classified as "USDA Choice". So far so good. Chuck? Ummm. Clod? What the...? Is it separable lean and fat, or separable lean only? Huh? Trimmed to 0" fat? Trimmed to 1/8" fat? Oh my god! I'm not a butcher!…

If I am cooking meat I will weigh it before and log the raw weight. If it is going to be multiple servings I will also re-weigh after cooking, and calculate the raw weight to cooked weight ratio. It doesn't take me that long to do so. For instance I'm cooking a 1483 grams (3.27 lbs) shoulder cut roast tomorrow. After…

These are the steps that are helping me stay consistent. 1. Food scale: I'm weighing and preparing 97% of my meals. Studies show we are terrible at estimating our intake by a median 30%. 2. Log everything: Everyone forgets little things, and sometimes we deliberately omit. It's just how we function. The problem is then we…