Melampus Member

Actually, I am not keen on egg in all its forms unless it is well disguised, for example in cakes. While it easy to simply not eat them it is hard to find pre-made sandwiches which are not ladled with mayonnaise. Fortunately, working from home and even more so with the pandemic, I don't have much need of sandwiches on the…

I don't think there has been anything discovered in nutrition and metabolism that disproves the first law of thermodynamics. If you are losing weight then you must be eating fewer calories than you expending and if you are gaining weight then you must be eating more calories than you are expending. What might not be true,…

It wasn't me disagreeing but "for the same amount of time" maybe the key. Many people probably don't cook their rice until it can't possibly absorb any more water so differences in cooking time may cause differences in cooked weight. I'd second the approach of knowing the dried weight that went in and then working out the…

Dried pasta is another food with a very different cooked to dry weight. With both of these you need to make sure you know whether the database entry is cooked or dry.

If you make this the same way every time you could obviously enter it as a personal recipe.

Reading TeaBea's post wouldn't it be more accurate to say that MyFitnesspal is inconsistent rather than that it doesn't do net carbs? I don't doubt it's true that the software doesn't make any adjustment for fibre but what that means in practice is that whether fibre is included in the carbs figure for any particular food…

The law of energy conservation such that the amount of energy taken in minus the amount of energy used equals the amount of energy put into storage (such that if out > in that means energy released from storage) is not wrong. There is nothing unique about human weight management that means the laws of science do not apply.…

Regarding ketosis I can't see that any diet that is sucessful in losing weight can avoid ketosis. The body seems to use fat reserves as the last resort and if you are to use them you have to arrange things such that at some point there is no option but to dig into the fat reserves for energy and that is ketosis. I am…

For one new thing to track I'd actually go for sugar. I wouldn't bother with Cholesterol. From what I have read: 1. Most of the cholesterol in your blood is made by the body not absorbed from the gut. 2. Most of the cholesterol absorbed by the gut is secreted into the gut higher up and not from food. 3. The whole good/bad…

My experiences is that: 1. Once I start eating something high in sugar it is hard to stop until it is gone. The same is not true of potatoes which are also carbs. 2. Eating sugar causes rebound hunger. There is also the theory eating food which causes spikes in blood sugar and forces the body to respond with a similar…

When I first started out on MFP I just started logging and trying to make my calorie target. What I found is that I could make some quick wins to reduce the total calorie count by reducing some of the carb rich foods I was eating, for example by eating less breakfast cereal, not having big plates of pasta etc. I did not…

I have to say for me there is a big difference between how much I need to eat in order to avoid being hungry at any time other than just before a meal and the amount I would be able to eat though the latter depends on the calorie density of the food, of course. I could eat a meal with grilled or oven baked meat or fish and…

It isn't the calories that are "quick" as this makes no sense at all. Rather, this refers to a feature in MFP where you quickly add a number of calories for a meal rather than log exactly what you ate. You can use this, for example if you eat in a cafe or resturant and they have a calorie figure for a particular menu…

It is better to eat the whole fruit rather than drink the juice. That way you'd also get fibre and more of the other nutrients from the fruit and you'd almost certainly feel fuller at a lower level of calories than drinking the juice. Also, if this diet consists of only drinking juice then I'd not recommend it. Where is…

Chemically, it all depends on what they have added to the cookies, donuts, cake & chocolate. The sugar in fruit is fructose. The sugar sold as such is generally sucrose the molecules of which are one molecule of fructose colvalently bonded to one molecule of glucose. Sucrose is added as a sweetner to food as are high…

The main effect of eating sugar seems to be feeling temporarily energised and then subsequently very hungry and in particular craving more sweet food rather than balanced, nutritious food. I have not experimented to see exactly how much sugar I would have to eat at one sitting to get to the point this is noticable but it…

Given what you said you had for breakfast I am guessing that sugar total come from lactose in milk (added to the porridge, maybe) and fructose in the fruit. MFP does not seem to distinuish between these naturally occurring sugars and added sugar. I don't think you will see an adervse effect from what you have eaten. I…

My first attempt at becoming less fat involved increasing my exercise without dieting. I was able to loose 12.5kg/28lbs and then reached a plateau. This also required a high level of exercise and a big time committment. As soon as my personal circumstances changed and I could not give that much time to exercise the weight…

We have the first law of thermodynamics conversation of energy. Briefly energy cannot be created or destroyed only converted from one form to another including being stored or released from storage. If if you find a situation where energy appears to be being created it is being released from storage instead. This is true…

Are you talking about the effect that once you start eating a sugary food it is difficult to stop at a modest portion or are you referring to effect whereby sometime after having eaten the sugary food you suddenly feel very hungry? The first is supposed to be just instinct but the theory I heard about the second relates to…

The issue is in the level of discretion. The way you describe tipping as working is as a form of performance related pay. Performance related pay is common in many industries but usually one's performance is assessed relative to other people doing a similar job by a manager who is required to act professionally and who is…

The difficulty is that most of don't control the supply chain. Using the example if eating beef, unless you raise and slaughter the cattle yourself you can't be completely sure what you're eating. Obviously the more processed the food is the more steps there are where you relying on someone else to be honest and the more…

How are you guys measuring body fat percentage? I did see a journalist in a documentary being told he was "skinny fat" but that was after an MRI scan to look at the amount of visceral fat. I also wonder about percentages - how meaningful are they? As an example, if I eat a particular diet which has a certain percentage of…

This, of course, illustrates a commonly made mistake: two things occur together therefore one must cause the other. The number of times the assumption is made is incredible. Sometimes it may even be right but unless a mechanism for cause and effect has been found one can never be sure there isn't instead a common cause to…

Not according to Diabetes UK. From their website: It goes on to mention insufficient insulin (type one) or insulin resistance (type 2) as the reasons why the glucose level would be high but, because the mechanism is so different for type 1 and type 2 it is worth being clear about what would apply to one, the other or both.…

I guess it all depends on exactly what you mean by "cure". Type 1 diabetes is not like type 2. Type 1 is an autoimmune disease in which the body's immune system kills off the cells in the pancrease that make insulin. Changing one's diet or taking exercise is not going to restore those cells and in that respect type 1 is…

What I have read suggests being obese or to a lesser extend overweight and type 2 diabtes often go together but that does mean that one causes the other. It seems more likely that both have a common cause in a particular diet/lifestyle and that correcting the diet/lifestyle deals with the weight and avoids the type 2…

Indeed there is a big difference in mechanism between type 1 and type 2 diabetes in that type 1 is caused by insulin deficiency and type 2 by insulin resistance and it is type 2 that people generally aquire in adulthood. Is there any consensus on the cause of insulin resistance? Is it peak insulin levels, i.e. insulin…

I have lost quite a bit of weight and when I first started off with a BMI firmly in the obese region the weight loss was fairly linear, i.e. it did not seem to slow over time and that continued through most of the "overweight" BMI region and then started to slow as I approached the "healthy" BMI. The only conclusion I can…

I am by no means a clean eating expert but I'd second some of things said already. One of the great things about myfitnesspal and similar systems is that you can make small changes and let it tell you have this affects your calories and your other nutrients rather than going on a whole unfamiliar diet that is hard to stick…