piersonj Member

I find it amusing that most of your resones to that you like the artificial sweeteners are my reasons not to. I used to think I liked lot of sweet in my tea but I can't use a small enough amount of the artificial sweeteners to get the level I like. A packet of stevia is good for 6 cups of tea.

What I always have to keep in mind is that on both sides of the equation are estimated numbers. The amount of calories consumed is always an estimate. Things like accurate weight on the food help but there are variables that may not be in our control. A peach in season is going to have slightly different calories than an…

Actually I think the biggest problem with the old food pyramid is that it didn't show what a serving size was. If I remember correctly an average size bagel was considered 4 servings of grains and one or two servings of oils. A medium sized Apple was two servings of fruit.

Checking in with you doctor is a good idea. There are many reasons that you could be feeling tired and dizzy. Just to name a few, low B vitamin levels, low D3 levels, dehydration, you are slightly sick (when I am starting to get ill; tired and dizzy are the first symptoms) and vertigo. That is just off the top of my head…

I don't resist cravings, I identify and understand them and then responsibility satisfy them. I will do my best to understand what it is I am craving. If I am craving a candy bar sometimes it is sweet that I want then fruit will satisfy. If it is chocolate that I want then a couple of small pieces can work. I will admit,…

For most vitamins your body will purge any excess it does not need. It is not unusual for me to have 300-400% of my vitamin C without added vitamins. Vitamin A is an odd one, it can come from an animal source and plant source. You can have problems with to much Vitamin A from animal sources (to much polar bear liver will…

Where do you live. Even on in season and sale I can't get food as most of those prices. The only time I see chicken breast at $2.00 per pound is when it has about 12 hours left on its sale by date.

Zucchini Why do people love to "hide" zucchini in dishes. "You'll never taste it" - if you hate the taste you will!! Bleh

Actually, I know I am in the minority, but I hate when someone comments on my weight loss. People commenting on how much weight I had loss was the reason I stopped losing weight the first time around. In a time of weakness I actually contemplated intentionally regaining the weight to get people to get off my back and leave…

My favorite non mayo topping for tuna is aged balsamic vinegar. A good 15 year balsamic on tuna is amazing.

If you want a sandwich with out having the bread, try either a meat or lettuce wrap. Take all the ingredients that you would like for a sandwich and either use the lunch meat as the wrapper or large lettuce leaves. Some of the wraps/tortilla are lower in carbs than 2 slices of bread, some are even pretty high in fiber.

Is that recipe for 4 servings to get 70 calories? 2 tablespoons butter is 200 calories.

I have found that I cycle. I will lose weight for a while with almost no movement on the tape measure, then the weight lose slows down and my measurements start decreasing. I like to say my body can only focus on one thing at a time, I will even get sick one symptom at a time.

Those food are generally considered "junk" because they tend to be high in calories and low in nutrition. When I was in a similar situation, I chose to eat a larger breakfast (high in nutrition and fiber), then a small lunch, a low cal & high nutrition snack when I got home and then dinner. It is a shame there is no…

Technically adding salt to something is seasoning it. To season or not is a individual choice. If you are used to adding salt to most foods, when you first start reducing or not using salt food will taste bland until you adjust to the new salt levels. That being said, it is possibly that beef can be angus and low on…

With no scale the only way to know with any accuracy what on portion is will take some work on your part the first time (or two). You will need to divide the box of pasta by the number of servings. Either after it is cooked and before the rest of the family eats. Divide the cooked pasta into the correct number of servings,…

Do you have a scientific study to show that it doesn't? If not, all that means is there is no published study, either way, not that we do or don't cycle in and out of insulin resistance. Personally I tend toward agreeing on the insulin resistance cycling as the body has been proven to cycle in and out of many different…

8oz of water = 1 cup My general rule for weigh vs measure is the bigger the "particle" of food the more accurate the weight will be over measure. It is also a good idea to check the markings on liquid measuring cups at least once. I have found that some inexpensive liquid measures are not calibrated correctly. Weigh out…

On the Iphone app you can add foods and recipes. I do it quite a bit, I find the info I need to add a food on line on my computer then add it on the app so I don't have to flip back and forth on the computer screen. I do most of my recipe building on the phone app because I can have it right beside me in the kitchen as I…

Do you know if the business uses salt in preparing the steel cut oatmeal? This is one of the things I will add salt to, it needs it. For me, salt in the water as I cook the oatmeal and some cinnamon really helps the flavor. I don't like very sweet things, so a banana or roasted apples gives enough sweet for a bowl. One of…

The other half of the equation is the willingness of the population to change. I remember about 30 years ago there was a push by the government to change to metric and for the most part the populace ignored it. The government can require that metric is on all packaging, on signage etc but they can't force people to use the…

I seem to have the opposite problem. Things drop of my recent and frequent list so quickly that item that I only eat once a week or so are never on the list. I have to search the data base for them every time. I think that there is a set number of items that will fit on these lists. As you eat new or different foods they…

Ok, maybe a silly question but if you don't use dry measure cups and spoons how do you measure dry ingredients while following a recipe. My scale would not register the equivalent of a 1/4 teaspoon of anything. How are recipes written?

I don't remember ever seeing servings listed in less than 1/2 serving increments. The way I interpret the labeling is that there is more than 2 servings in an entire pot pie but not enough to list 2.5 servings. I believe it is acceptable for a company to have more in the package than is listed but can't have less. Adjust…

I read somewhere that if you are holding onto the bar on a treadmill then the fitbit on the arm can miss steps. It was suggested that at least for the arm with the fitbit to not hold onto the bar, let the arm move naturally like it would on a walk down the street. I have also read that someone puts it on their ankle while…

I don't think there is an easier way to have two almost same recipes. You can do a work around by entering the original recipe into your diary then save it as a meal with only the recipe you want to save. Then you can edit the original recipe to the new ingredients. Repeat as many times as you want variations.

The answer to whether it will be a good purchase or not comes down to what are you wanting it to do. I love my Fitbit, but when you boil it down to basics it is a souped up pedometer. The exercises you do now will be better monitored by a heart rate monitor. If you are looking for something that can help you more…

The first thing that comes to my mind is that if you take away the 45 minutes of very active for today, then compare your average activity levels for the two days today would have been lower than yesterday. Did you generally move around more yesterday but didn't have a dedicated active time? Today were you seated more then…

I believe the thinking behind not breaking the blister is that by removing that protective layer of skin and plasma you expose the "injured" area to a risk of infection. It is not always possible to keep a blister from breaking, especially for me on the foot - just to much movement. If it does break, I usually recommend…

The food service rules are that food can stay in the danger zone (40 - 140 degrees F) for 4 hours then must be disposed of. When you defrost food at room temp some portions can enter the danger zone pretty quickly. Food should be thawed in the refridgerator (under 40 F) as the safest way to defrost. Solid items such as…