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Re: How to weigh fatty cooked meat with bones?
As a guideline a restaurant kitchen calculates: whole chicken: 35 to 40 % bone mass. Chicken breast: 25 to 30 % bone mass. Pork, beef, mutton: about the same - overall between 25 and 30 %. Specific c…3 -
Re: Self Control Issues
I have noticed a slow mental change for the better over time for myself. Bread and it's brothers and sisters are my trigger food. One loaf, no problem - better are two loaves. Nowadays I ask myself: …5 -
Re: Sticking long term?!
Every person "thinks" differently. I am still trying to learn and understand NOT to worry what's going to happen next century. MFP helps me a lot - they have done all the calculations, I ju…4 -
Re: Share how much you've lost!
A gold brick.2 -
Gone below 300 pounds.
Started 425 days ago on 375 pounds - this morning my weight dropped under the 300 pound marker. Thanks to MFP and all those supportive members. Weight loss - like weight gain - takes its time. Just l…59
