HaggisWhisperer Member

I used to weight myself every day, but like you it was starting to dictate to me how I felt. I didn't tend to reward myself with food if it went down, but if it went up it did make me develop a "stuff it" type mentality and I'd go and eat a load of nutritionally questionable food and totally blow my calorie allotment for…

Mine's open - but I eat fairly low carb and cook a lot of stuff from scratch. If you eat higher carb then most of my evening meals are fairly standard if you substitute my extra veg or zoodles (zucchini noodles) for rice/pasta/bread.

If you have access to a freezer that should stop you having too much repitition in your diet - make enough of your curry, dahl, soup, pasta sauce etc for several days and freeze in individual portions. Reheat in the microwave. If you can't get your Fage Greek yoghurt locally you can make your own yoghurt - plenty of…

I bought myself a set of US measuring cups (be careful to get the right ones as UK cups and Australian cups are all different). I then use the cups the first time I do a recipe and then weigh what I've measured and annotate my recipes. I hate using the cups as a matter of course as I usually find myself having to wash and…

I cook mostly from scratch - I just add my ingredients to the diary. The net carb/total carb thing affects even basic produce. Have a look at my diary for lunch today (it should be public) - I've added 100g broccoli and carrots twice as an example (I'll delete them later) - one entry from the product label and one from the…

I thought I was counting them, and then I read an article that said that on UK nutrition labels it is always presented at net carbs, my diary has a mixture of items added from labels and also lots of generic veg items from the MFP databse that I am assuming are total carbs. It started hurting my head so I've stopped…

I think there are some definate trolls over there. I also know that until low carb/cutting or reducing sugar becomes a more accepted weight loss/heath indicators strategy that most people will still consider it a bit of a nutty idea. I didn't try dabbling with my carbs macro until I read the 4 hour body book by Tim…

I log it - the first time I measured how much milk it took to make it the colour that I liked and then I just log it from my frequent/recent list. 2 tbsp (30 mL) of semi skimmed milk is approx 10 cals and 1g carbs.

I think maybe people just don't like told that something they enjoy might be bad for them- there is probably an element of denial going on as well (they might not like what they find if they actually do some proper research). I imagine that there are some parallels with when it was first discovered that smoking could cause…

I started off with the 4HB as well - I still sometimes have lentils (though rarely beans) but I mostly eat lowish carb and dip into keto sometimes as well. I do like the "cheat" day though - it lets me bake with the kids and we can share the results etc, have a nice Sunday dinner with the family and I'll eat the roast…

This is the recipe I use - I don't really like stevia or other artificial sweetners so I subbed the 14g unsweetened chocolate for 20 g of 70% cocoa solids chocolate and omitted the stevia. I make them in ice cube trays and I get about 18 out of this quantity. Slightly higher in carbs due to the change in chocolate but…

If you have already removed all the fat and flavourings from it, then it will be pretty low in calories - I picked a random entry from the databse to use for homemade stock - it comes in at about 40cal/cup which I figured sounded close enough and possibly on the generous side. I cool my stock once it is made and skim the…

I think the problem is more with added sugars and fruit juices/smoothies etc where the sugar reaches the blood faster. When you have it in a whole piece of fruit, the fibre slows it down and the energy (sugar) is released much slower keeping you full for longer. MFB doesn't differentiate between added sugars and those that…

I think I lose most of my weight for the month during the first few days of AF, then it just seems to stall until the next month. I'm experimenting with not weighing myself at the moment as it was making me neurotic - I'd be trying really hard with the weight loss and not seeing any change for weeks on end. I'd then end up…

Cheese scones with apricot jam - I get some very funny looks over that.

I'd also log the tablespoon of olive oil.

Can you manage finely ground meat - if the stuff you get in the supermarket is too course maybe it would be worth buying yourself a decent mincer to use over the next few months? There are some teeny tiny soup pastas that you can buy - like stelline, or orzo. You could add those to your smooth pasta sauces or soups (orzo…

I have had to stop buying macadamia nut oil as it is just too expensive in the UK and the company I did use stopped stocking it - currently coming in at around £8.50 (around $12.80) for a 250 mL bottle. I have to get it mail order as no one sells it round here. I'd love to try coconut aminos but that is so crazy expensive…

After I posted this I realised that the quote was completely contradictory - in the first paragraph they say "<10% (or <5%) of TOTAL energy per day" and in the second they say that it is just added sugars, fruit juices etc. So I don't really know what they are saying. Maybe their final guidelines will be clearer.

No, because that would be greedy - you have to share with the rest of us.

It looks like the MFP guidelines are in line with the new draft recommendations from the WHO. I would probably shoot for the max of 25g (particularly since you have PCOS) but really try not to go over 50g to stay with the guidelines. "WHO’s current recommendation, from 2002, is that sugars should make up less than 10% of…

Start making bone broth http://www.marksdailyapple.com/bone-broth-nutrients-and-alternatives-to-agriculture/#axzz3OpEjQof3 Lots of great things in there to help with oseteoarthritis and really handy as a snack. I usually make up a huge batch and then just freeze it in single portions (at least the quantity I can rescue…

I eat fairly low carb and do all of the cooking (a moan for another thread) - my husband eats a more traditional level of carbs. I usually do some kind of stir fry for us both e.g. chicken thigh meat with a couple of veg cooked in coconut oil. I'll do extra veg for myself (maybe cougette/zuccini noodles cooked in the…

I was thinking this - I've taken to cooking my "zoodles" in the microwave. I just add a splash of water to them, cover (with a steam hole) and nuke for ~4.5 mins. You could toss those in some pesto. You can also microwave eggs if you are careful - I crack one or two into a teacup, prod the yolk with a fork a few times then…

What I take away from this is tht in the vast majority of people aspartame has no adverse effects that could be quantified by the trials carried out. You are always going to find some people who will show remarkable adverse effects but these will be on a case by case basis and won't always show up in the literature e.g.…

I tried these as well, it was the texture I hated more than the flavour - also went straight in the bin. Although they were "slightly" better than the chocolate protein brownies I tried to make, they were just evil...

Yes, I would agree with that - take for instance new drug approvals. A pharmaceutical company might submit a new drug application with all the evidence on the safety and efficacy of their drug neatly presented. They firmly believe in their drug or they would not have gone to the expense of arranging the submission at that…

I think it still comes down to opinion though - two people can weigh up the same evidence and come to a completely different conclusion. In "my" opinion there is insufficient evidence to say that artificial sweetners are "safe". By "safe" I mean have no untoward effects on the body in any person. I would also say that in…

An interesting paper came out in Nature quite recently that showed that some artificial sweetners led to changes in the gut bacteria which in turn led to the development of glucose intolerance/metabolic effects - showing a potential mechanism for why the use of diet drinks/artificial sweetners don't appear to aid weight…

I like monkfish tail - I season a single portion skinless piece with pepper, wrap in a slice of parma ham, place in an overproof dish then drizzle over a little olive oil and lemon juice. Roast for about 20-25 mins at 180 C. Monkfish can be a bit pricy, but this works with other white fish as well like cod etc.