lynn_glenmont Member

Healthy, inexpensive, and convenient (meaning quick and little to no cooking effort/expertise) is a tough one -- generally you can do only do two out of three, but I'll give it a try: In-season, loss-leader* fresh fruits and veggies you're willing to eat raw. Plain frozen store-brand veggies you're willing to eat…

The more you weigh and log foods at home, the better you should be at estimating or eyeballing amounts when you eat out. If you're eating a meal out that has separate easily identified components (e.g., 6 oz sirloin steak -- most restaurant menus in U.S. will tell you the pre-cooked weight of steaks -- a baked potato,…

One week is too soon to make a judgment, especially if you started a new exercise routine along with your food logging, if you're someone who has menstrual hormone cycles, if you're finding the whole process stressful, or if you've changed the kinds or proportions of foods you eat. The first three can cause water…

Ah, that makes sense. I was wondering where the potatoes were.

I had one other thought, but I have no idea if it would work. Maybe as a first step toward reintroducing meat, try toddler foods -- you know, the pureed stuff in jars that might have beef or chicken mixed with a veggie? Best of luck.

Well, that's a depressing thought that hadn't occurred to me -- getting to the point where I just have to eat what some institutional dietician trying to satisfy the "average" palate thinks I should be eating. I probably won't see a legume from one week to the next. :'( One more item on the list of reasons to do everything…

I'm wondering if it would be easier if, instead of trying to come up with a plan to transition to omnivore, you just decided you're now an omnivore. That doesn't mean that every meal has to include animal foods. That way, you can eat what you want from what's available at any given time, which is pretty much what being an…

What's the yellow triangle that looks like corn bread at roughly 4 o'clock on the plate?

Reapportioning where the fat goes on your body may be a priority, but it's not going to happen. Your body is going to store fat where it's genetically disposed to. If your thighs and waist are the last place to lose fat, there's nothing you can do (short of surgery, which I don't believe is a long-term solution) to move it…

I don't know that there's a specific number we can point to with certainty but in general, the smaller the deficit, the better your chance of being able to build muscle in a deficit. I would recommend keeping the deficit below 500 kcal. 300 sounds like a good starting point. Don't forget to get plenty of protein and, of…

Sounds good then. FYI, I weigh much less than half what you do (closer to a third), and I maintain on about 2370 calories, before exercise. Admittedly, I'm an unusually high calorie burner, to borrow a phrase from Ann (sorry, I'm bad with remembering full screen names), but I'm still confident 2470 should be a meaningful…

If it recognizes the code, it's already in the main list.

You were comparing 4 grams (at 15 cals) to 28 g (1 oz, at 106 calories. 4 grams at 15 cals = 28 grams at 105 calories (multiplying grams and calories by 7), so the two entries are essentially identical (given that 28 grams is a slight undercount for 1 oz.).

https://community.myfitnesspal.com/fr/categories/forum-de-support-technique-en-francais

Based on the stats you gave later, if you are eating less than 2470 and still gaining weight, either 1) you're mistaken about how much you're eating and need to get a food scale and be sure to log everything you eat. This isn't an accusation that you're lying or incompetent. Underestimating how much you're eating is nearly…

While I mostly agree with you, it's 11 weeks, not eight weeks.

There are many theories as to why weight loss plateaus occur. One popular theory is the "set point" theory. This theory suggests biological control of body weight is regulated by feedback loops from peripheral organs and tissue, such as leptin secretion from adipose tissue, back to the central nervous system to rebalance…

The way that is phrased, I would think they mean you to weigh it before cooking.

I generally put the weight of a serving in the name of the dish when I save it as a recipe, e.g., Lentil chili (srvg = 180 g). Lots of people use the srvg = 1 g approach described by Ann above, and that certainly has the advantage of consistency. I like being able to see meaningful nutritional info for a serving, which…

Well, I discovered in my 30s that I was a half-inch taller than I thought I was, because I stopped measuring in my mid-teens when it seemed like I had stopped growing (taller). No idea when I gained that extra half-inch, but I suspect it was likely my very late teens/early 20s.

:D

I may eat more than my calorie goal in a day, but I always log it. I don't call that cheating. I find the whole concept of cheating would undermine my mind set. YMMV.

I have had success counting calories. I don't track fat, sugar or carbs. I do track protein, fiber, and iron for nutrition/health, but they don't affect my weight loss.

You're not "using" the energy. You're using the energy. No air quotes. It's real. If you were breathing the energy out, you wouldn't be able to use it to make your heart beats or your feet walk or your cells do all the things we're completely unaware of.

Everyone seems to be assuming you meant macros. Can you clarify whether that's the case? If you meant micros, MFP is pretty limited in the number of micronutrients you can track.

Really not so much if you know the size of the pizza in inches; whether your slice is an eighth of the pizza, a twelfth, a third, or whatever; whether it's thick, thin, or regular crust; and whether the toppings are meat/veggie/just cheese. Look it up here (click the legacy foods tab and scroll past all the Pizza Hut…

Yes, you might have one that one was poorly manufactured, but it's easy enough to test by filling it with water and weighing.

Weirdly, raw carrots give me hiccups, nearly without fail. Not crazy about steamed. Give me stir-fried or roasted or in a stew or pilaf. And, to what I think is the general point of the OP, yes, I don't use the oven much in the warmer months. I shift more to things that can be cooked quickly on top of the range or in the…

Dry rice can't really be "packed" and it's small enough and of a pretty consistent shape that I don't think there would be anything close to a 25% variation in how much will fit in a cup. It's not quite as consistent as sugar, but it's a lot more consistent than nuts. Of course, you should use a "dry" measuring cup (or…