Rosyone Member

Oops, sorry, I didn't mean for it to sound like I was recommending Stillman. I'm most definitely NOT on that diet, which was blamed for triggering Karen Carpenter's anorexia and eventually killing her. I was just pointing out that restricting protein is not required for ketosis. You can eat practically nothing but protein…

You enter ketosis on the Stillman diet, which is an ultra-high protein diet that severely restricts both carbohydrates and fat.

I avoid potatoes other than sweet potatoes because they trigger cravings for sweets. I love baked potatoes, and they do fill me up - for a while. But 3 or 4 hours I'm later I'm fighting the urge to go to the kitchen and bake a batch of brownies. I don't have the problem with sweet potatoes or grain products, though there…

I log protein first because getting enough can be difficult for me. Veggies and fruit aren't difficult as I like nearly all of them, but I usually log them next so I know how much room is left in my calorie budgets for bread, potatoes, and other starches. Then I decide on the starch. I don't pay much attention to fat and…

I put off my junk food cravings until after my official weigh-in on Monday. More often than not I've forgotten about it by then, but if I still want it I fit it into my calorie budget.

The sugar in my diet comes from a couple of servings of fresh fruit, along with what's naturally in the vegetables I eat. It's amazing how satisfying the fruit is when you're not overwhelming your taste buds by eating snickers bars and circus peanuts too. I'm on low carbs for now, less than 60 grams a day usually, but I'm…

I'm 5'7" and excess fat goes to my midsection first. That amount of weight is the difference between having a nice trim midsection or a muffin top.

I weigh myself naked only once a week, for the record. Beyond that, I can step on the scale 50 times a day if I want, but I have to be clothed so that the normal fluctuations don't drive me crazy. I just write them off to the fact that I'm wearing jeans rather than shorts, or whatever.

The "economy" grocery store that caters to college students and low-income shoppers in my town is mostly in the business of selling cheap generics and off brand products. They're fairly competitive on potatoes, carrots, onions, and tomatoes, and also milk and eggs, but their green vegetables are usually the highest priced…

Non-starchy vegetables. I eat a lot of summer squash, broccoli, and brussels sprouts. Boneless chicken. It's the one meat I don't mind supersizing my servings of to get more protein. Cheese. I usually reach for the stronger stuff when I'm dieting - stinky Italian cheese, extra sharp cheddar - and use it to dress up the…

I find it really helps with portion control to always eat standard full sized servings - no supersized servings or seconds but no skimpy diet sized servings either. It helps psychologically that I don't feel that I'm depriving myself. I'm just eating what "normal" people eat. It also helps to retrain my eyes and my stomach…

I designate 100 grams to be the serving size to minimize rounding errors and make the math easy. So a serving of 30 grams is logged as 0.3 servings, 120 grams as 1.2 servings, and so on.

Four fluid ounces is half a cup, but the unit of mass called an ounce is 28 grams, rounded off. I'd measure out the half cup serving you want, then weigh it to determine your standard serving in grams. Then find a database entry for cooked rice that records the amount in either grams or 100 grams. Metric makes the math…

You may well have a food sensitivity to one or more of the vegetables or fruits you've been eating. The manipulations I made to my diet to lose weight accidently exposed a sensitivity to russet potatoes. Even a plain, unsalted baked potato with none of the usual fixings will trigger an episode of heartburn, which used to…

Three pounds in one week on what should be a calorie deficit? Water weight, and I wouldn't worry too much about the cause unless you think it may be due to an underlying health problem. Otherwise it's a problem that tends to be self-correcting.

This would be a good question to put to the Fitness and Exercise forum.

BMI is a population metric and good for setting a side-of-the-barn type weight goal when you're significantly outside the healthy range. But it's not much help when the time comes to fine tune your ideal weight. The variance between individuals is too high for that.

I would have eaten more mushrooms and cherry tomatoes, and salad greens to go with them. There's no reason to skimp on the low cal stuff.

Yep, but there's a "normal" range of muscle mass too. And body fat. Frame size will be completely independent of other factors only when you've been in the ground long for everything else to decay.

You're conflating "normal" with "average." If "normal" is defined as a range, then there'll be noticeable, or at least measurable differences within that range. And you don't have to stand out as abnormal for your variance from the mean to have an impact on your ideal weight or what size clothing you buy. The healthy BMI…

Just how many do you think there be, statistically? MFP has a large following, and the responses to this thread hardly represent a random sampling of it. It shouldn't come as a surprise that it has drawn the attention of a disproportionate number of members who are more than a standard deviation or two from the mean.

Six pounds in 12 weeks would be more realistic.

Bone length is a thing when it comes to proportion too, as is the pattern of surplus fat distribution. Even if the difference in shoulder width is negligible, 5 footer with proportionately long and lean legs, a short waist, and an apple type distribution of surplus fat will not be able to carry as much weight as someone of…

The calculators may be bunkum, but frame size does make a difference, just not so much at the beginning of the weight loss journey when you'd like to believe it does. Where it makes a difference is near the end of the process as you're honing in on your ideal weight. I happen to have a fairly light frame with…

I occasionally bank calories ahead of time for special meals, but not after the fact because I'm afraid I'll get into the habit of making empty promises to myself about what I won't eat tomorrow. If the extra calories are really worth it to me today, I go ahead and enjoy my cheat meal, then start fresh tomorrow.

I eat the standard 2 ounces uncooked, which used to look like a skimpy serving to me. It doesn't anymore now that my eyes and stomach have been retrained to accept it as the normal, satisfying, full sized serving that it is. That's the best argument I know for not cutting your favorite foods out of your diet while you're…

I went from couch to half marathon in about 10 months, and was 58 years old at the time. I wasn't fast (still not) but that was enough time to build up my endurance for long runs.

I limit the calories from salad dressing by serving it to the side and dipping the tines of my fork in it before picking up bites of salad. That gives me a taste of the dressing with each bite without having to completely slather every lettuce leaf and cherry tomato with it.

Don't like miniature boiled cabbages? Try cutting them in half, then saute cut edge down in olive oil 'til brown, then finish in a hot oven. Season with basil and sea salt and a splash or 2 of red wine vinegar (or balsamic if you like it. I don't) . Serve with garlic bread and maybe something like chicken parmesan for your…