lynn_glenmont Member

Maybe don't worry about going over targets that are (or should be) minimums (fiber) or that don't matter for most people (carbs) -- are you diabetic? MFP for some bizarre reason treats all goals as maximums.

Get a kitchen (food) scale to weigh everything you eat at home. Most of the database entries on MFP are user-created (crowd-sourced), so check the accuracy of nutritional information in the database entries you use against package labeling or, for whole foods, against a reliable database such as https://fdc.nal.usda.gov/…

yes, but volume measures, such as a one liter measure, can be filled with things other than water, and they may not weigh one kilogram.

OP doesn't say they are hungry. OP is asking for reaction to their reaction that someone at their gym was wrong when they said you have to feel like you're starving to know you're in a deficit.

Weigh the flour and log it as flour. If you know what kind of wheat berries you have (hard red winter, soft white, etc.), and obviously you should know whether you're doing something to filter out the bran or you're using the whole grain, you should be able to find a flour entry that's an exact match. But wheat flours only…

If you eat them frequently, they should always be in your recent foods. But if not, you'll need to create a meal.

The most important thing is to weigh things in accordance with the database entry you're using. Hopefully they indicate cooked versus raw, drained versus not drained. In my experience, most package labels in the U.S. for foods that are in cans, jars, etc. with liquid that most people would drain off before serving/eating,…

Unless your trainer is a medical doctor, they are in no way qualified to tell you that you need a low-cholesterol diet.

@myTycan you're more likely to get a response if you start your own thread, rather than piggy-back on an unrelated post. I think the Introductions or Getting Started forum would also be more likely to get you a response, but that's just a guess on my part.

You might want to see a doctor for that.

A daily goal of 1200 calories can also often be an indication of setting an overly aggressive loss-rate goal.

Sure. You can delete an entry or move it to a different meal. Click on the item in the website or press and hold in the Android app to get a pop up to allow you to do those things. Let us know if you're using the iOS app, and perhaps someone who uses that will wander by and be able to tell you how it works there.

More exercise. Lose weight (at least 10 lbs as a start). Do you eat whole plant foods, like beans, nuts, and fiber-rich fruits and veggies?

Maybe this question is clearer to others (although after two days I kind of doubt it), but maybe you'd get a response if you were clearer or more detailed. Is "forged Fitness App" the name of a specific app, or a reference to some copycat app? What caches do you want to share with?

Sufficient calories, sufficient protein, sufficient progressive resistance training, and sufficient rest are all limiting factors. Think of them like four different essential amino acids. You're only going to build protein until you've used up one of them. After that, it doesn't matter if you still have some of the other…

I found Janet Bond Brill's Cholesterol Down and Blood Pressure Down (2 separate books) very helpful. They're science-based; she cites studies to back up all her recommendations.

Logging is a daily habit for me, like brushing my teeth. I brush my teeth on holidays; I log on holidays. I also think that if I skipped one day, I likely might skip two days or three days, until it would cease to be a daily habit. That doesn't mean I drag my food scales to cookouts or don't allow myself to indulge a…

I'm a weekly weigher myself (too much noise in daily data for me and no interest in adding a trending app), but I wouldn't call daily weighing "bad." If it works for you and you like the extra data, that's great. I do wonder from the phrasing of your question if you're putting excessive faith in the meaning of "small gains…

Maybe you posted in the wrong place? This isn't a group -- just a board on the regular forum for new folks to introduce themselves.

Can you clarify how you've gained 30 pounds in the past month despite weight (barely) coming off? Over what time period has the weight been coming off? Have you been using different scales to weigh yourself? Is it possible your scales need new batteries?

But a cubic inch of muscle weighs more than a cubic inch of fat.

I track on vacation, with far more estimating than I do at home, but I try not to give mandates to people who haven't even asked for my advice, and I try to remember that different things work for different people.

Are you checking the food database entries that you use for accuracy?

It's unclear which of these many behaviors are just intended to be descriptive and which are intended as recommendations to OP, but taking a diuretic without medical advice is not a good idea in general, and is more likely to make constipation worse than to fix it, as you need water in your intestines, not getting pulled…

Cook more than you will eat for dinner and eat leftover dinner protein for breakfast.

Because moderators cannot be expected to read every language, MFP has separate discussion boards for different languages. There's a Dutch language board at https://community.myfitnesspal.com/nl (apologies if I've guessed the wrong language -- look to the top of this page for a drop-down menu to access other languages).

.5 grams in the database entry will be rounded (for display purposes) as 1 gram in your diary/log, which only shows whole numbers. Any chance you were looking at a different day when you looked at daily values? Otherwise I have no explanation.

I wonder if we're talking at cross purposes. Maybe different bacon in different countries? I'm in the U.S., where I believe the bacon is a much fattier cut than elsewhere.

I don't know about tasting better -- it tastes pretty much the same to me, if cooked to the same degree of doneness -- but it certainly takes far less attention and, in my experience, isn't as likely to go from undercooked (for my taste) to slightly burned (for my taste) in a relatively short amount of time -- like what it…

Yes, I just throw the bacon into the cold pan, and turn the heat on fairly low. I want my bacon to taste like bacon, not some other cooking oil.