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Weight Loss Forum / General Topics / August 2004Question regarding Posts
I really am not tring to get somthing started but I do have a question. What is the reason for the daily "food and exercise" and "weekly update" posts? MJ >I really am not tring to get somthing started but I do have a question. >What is the reason for the daily "food and exercise" and "weekly update" >posts? Accountability. And to aid self-control.  SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! > >I really am not tring to get somthing started but I do have a question. > >What is the reason for the daily "food and exercise" and "weekly update" > >posts? > > > Accountability. And to aid self-control. Annabel already answered that - I'd only add the motivation. Elly 195.8/185.9/mini-goal by August 20th: 184.8 > > >I really am not tring to get somthing started but I do have a question. > > >What is the reason for the daily "food and exercise" and "weekly update" [quoted text clipped - 6 lines] > Elly > 195.8/185.9/mini-goal by August 20th: 184.8 Others in the group often get ideas on healthy snacks and meals from the posts, too Beverly > Others in the group often get ideas on healthy snacks and meals from the > posts, too > > Beverly Yes, that's true (although probably they don't get ideas from my posts, lol!) - I still have a recipe for Wendy's lunch and like it (chicken and veggie salad), and I also like Chris's salads and snacks :-) Elly 195.8/185.9/mini-goal by August 20th: 184.8 > Yes, that's true (although probably they don't get ideas from my posts, > lol!) - I still have a recipe for Wendy's lunch and like it (chicken and > veggie salad) That's a recipe?! Wow. I just throw together a plate of greens and plop some meat on it and spray it with Toasted Sesame Oil. It's not a recipe, it's a behavior. :-) Dally aka Wendy > That's a recipe?! Wow. I just throw together a plate of greens and > plop some meat on it and spray it with Toasted Sesame Oil. It's not a > recipe, it's a behavior. :-) Like flaxseed meal at every meal <s> SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > > Yes, that's true (although probably they don't get ideas from my posts, > > lol!) - I still have a recipe for Wendy's lunch and like it (chicken and [quoted text clipped - 3 lines] > plop some meat on it and spray it with Toasted Sesame Oil. It's not a > recipe, it's a behavior. :-) Well, I like it anyway :-) I don't like chicken much, so getting the right ingredients with it into the salad *was* important for me. Also, I liked the tip about putting the salad in the plastic container and shaking it well so that the dressing spreads evenly and you don't have to use a lot of it. Elly > "Dally" <dally@myself.com> ha scritto: > [quoted text clipped - 6 lines] > > Well, I like it anyway :-) Glad to hear it. > I don't like chicken much, so getting the right ingredients with it into the > salad *was* important for me. Also, I liked the tip about putting the salad > in the plastic container and shaking it well so that the dressing spreads > evenly and you don't have to use a lot of it. Yes, that's a good tip. I got that from a weight-loss group I was in once. Probably the only keeper from that three month session. :-) Dally > Others in the group often get ideas on healthy snacks and meals from > the posts, too Chris got me eating canned tuna again. I wasn't sure I'd like it without mayo but when I saw she put grapes in hers one day I thought "hmmmmm - I have pineapple chunks in the fridge" I added some lo cal blue cheese dressing and loved it. Thanks again for the inspiration, Chris. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 In article <Xns9540D4B6B8585snugbearmidmainecom@130.133.1.4>, > > Others in the group often get ideas on healthy snacks > > and meals from [quoted text clipped - 9 lines] > > Thanks again for the inspiration, Chris. Yesterday for lunch I had a Tuna "Waldorf" salad: drained 1 can of tuna, chopped a small apple, added 1 tbs Italian dressing, 1 tbs mayo. Mixed together, added s&p, sprinkled on "Salad Toppings" and it was delicious. Well, as delicious as canned tuna gets, anyway. Amy 168/115 >Yesterday for lunch I had a Tuna "Waldorf" salad: >drained 1 can of tuna, chopped a small apple, added 1 >tbs Italian dressing, 1 tbs mayo. Mixed together, added >s&p, sprinkled on "Salad Toppings" and it was >delicious. Well, as delicious as canned tuna gets, >anyway. *If* you like tinned tuna - the kind they sell in France is much nicer, I think..... I think I might have liked chopped celery and chopped baby corn in that, perhaps? SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! > *If* you like tinned tuna - the kind they sell in France is much > nicer, I think..... I think I might have liked chopped celery and > chopped baby corn in that, perhaps? I have no idea how French canned tuna differs from Starkist or Chicken of the Sea. I do know canned tuna is a good, cheap way to get some protein (32g per can) for my lunch and finding interesting flavors to enhance it has been fun for me. I like adding celery very much for texture. Once I started eating *much* less than I had been in my previous life, my tastes changed and I was very grateful for any suggestions I found here on asd. We all can pick and choose what we want to try. When I hear someone say "But I don't like <insert least favorite food here>.", I just think they haven't found a way to prepare it yet that they *will* like. We had a thread recently about picky eaters. All that being said, I'm still searching for a way to prepare oysters that I'll enjoy. (not that I'll ever spend the money on them <g>) Change your mind, change your life. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 >> *If* you like tinned tuna - the kind they sell in France is much >> nicer, I think..... I think I might have liked chopped celery and >> chopped baby corn in that, perhaps? > >I have no idea how French canned tuna differs from Starkist or Chicken >of the Sea. It's much more dense, somehow - rather more like fresh tuna. >I do know canned tuna is a good, cheap way to get some >protein (32g per can) for my lunch and finding interesting flavors to >enhance it has been fun for me. I like adding celery very much for >texture. I like raw celery, but seldom buy it as my husband dislikes it. >Once I started eating *much* less than I had been in my previous life, >my tastes changed and I was very grateful for any suggestions I found >here on asd. We all can pick and choose what we want to try. When I >hear someone say "But I don't like <insert least favorite food here>.", >I just think they haven't found a way to prepare it yet that they *will* >like. We had a thread recently about picky eaters. Well, we were recently in Poland, and, of course, they eat a lot of beetroot, and beetroot-related products there. Now, I have tried beetroot in many different ways, and disliked all of them. People used to tell me that it was merely pickled beetroot I disliked, and give it to me as a hot vegetable, sauteed with onions, or in a recipe of my grandmothers, where it was jellied. But to no avail - I simply didn't like the taste. Last week, when I ordered a meal that came with salad, part of it was grated beetroot with dressing. I hadn't tried beetroot prepared like that before, but had a mouthful or two - no good, it still tasted like beetroot! Now, my husband, who also dislikes pickled beetroot, had never tried it prepared any other way, and he took a mouthful of my salad, and loved it! So he ate it, all the while pondering aloud why he liked it when he dislikes pickled beetroot but likes many other sorts of pickle..... >All that being said, I'm still searching for a way to prepare oysters >that I'll enjoy. (not that I'll ever spend the money on them <g>) Me neither! If I want a mouthful of salty snot that will probably make me vomit, I'll go and swim in the sea..... I can eat tinned tuna, by the way, it's just not something I choose to eat very often. And, sadly, the oily fish that are so good for us are *not* good for my digestion, except salmon and trout (and I have to be a bit careful with them). If I eat sardines or mackerel or pilchards, I suffer. SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! When I >hear someone say "But I don't like <insert least favorite food here>.", >I just think they haven't found a way to prepare it yet that they *will* >like. We had a thread recently about picky eaters. OK Laurie...here's a challenge. Show me a way of serving up black pudding that doesn't make me puke:) >All that being said, I'm still searching for a way to prepare oysters >that I'll enjoy. (not that I'll ever spend the money on them <g>) I don't like oysters, either. In fact, I realised some time ago that nearly all my food dislikes (and there aren't many of these) are far more to do with texture than with flavour - avocado, ocra, to name two. And yet, I like tripe - go figure:) janice 233/179/133 > OK Laurie...here's a challenge. Show me a way of serving up black > pudding that doesn't make me puke:) Ok, I've looked it up and while the *idea* doesn't thrill me, I'm curious what it tastes like. Let me ask you - is black pudding good for you as diet food goes? Most sausage type foods are full of things we generally avoid. I could probably make hash out of it with lots of garlic, onions, celery, carrots and such. Then I'd throw horseradish on it. To be honest Janice, during our two vacations to the UK (which I absolutely loved), my least favorite aspect was the food. Perhaps it was just the places we went but ultimately we gave up and started eating at any Chinese restaurant or American fast food we could find. Everything was very bland to me. There was a lot of comfort to find out the pan pizza at Pizza Hut in London was the same as Laurel Maryland <g> > I don't like oysters, either. In fact, I realised some time ago that > nearly all my food dislikes (and there aren't many of these) are far > more to do with texture than with flavour - avocado, ocra, to name > two. > > And yet, I like tripe - go figure:) My husband has texture problems - won't eat peanutbutter and banana. What's wrong with him? ;-) SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 >> OK Laurie...here's a challenge. Show me a way of serving up black >> pudding that doesn't make me puke:) [quoted text clipped - 4 lines] >avoid. I could probably make hash out of it with lots of garlic, onions, >celery, carrots and such. Then I'd throw horseradish on it. I don't think it's particularly good for you - it's quite high in calories, but it does contain dried blood which of couse means iron. It has a sort of grainy taste and is quite strong and rich. I have no wish to add it to my WOE. And I hate horseradish (I don't like anything remotely spicy, can just about tolerate the very mildest of curry flavouring). >To be honest Janice, during our two vacations to the UK (which I >absolutely loved), my least favorite aspect was the food. Perhaps it was >just the places we went but ultimately we gave up and started eating at >any Chinese restaurant or American fast food we could find. Everything >was very bland to me. There was a lot of comfort to find out the pan >pizza at Pizza Hut in London was the same as Laurel Maryland <g> I'm sorry to hear you didn't like our food, but glad you liked the country. We don't really have a national cuisine here, and living as I do in London I guess I've got thoroughly used to a cosmopolitan diet and don't think too much about it. We do have some really good places to eat out, but I guess it's like everywhere, you have to get to know a city for a while before you find them and the stuff they serve up in the centre tends to be bland and just aimed at getting people's money without worrying about whether they enjoy the experience! I enjoyed eating out when I visited the US (once we'd recovered from the shock of the portion sizes) - you seem to know how to make visiting a restaurant a slightly more pleasurable experience. I think there's still a side to the British that says it's not quite nice to be seen to enjoy your food too much, but things are changing. >> I don't like oysters, either. In fact, I realised some time ago that >> nearly all my food dislikes (and there aren't many of these) are far [quoted text clipped - 5 lines] >My husband has texture problems - won't eat peanutbutter and banana. >What's wrong with him? ;-) Now that is weird:) They're actually very nice together, in a sandwich. janice. > I don't think it's particularly good for you - it's quite high in > calories, but it does contain dried blood which of couse means iron. > It has a sort of grainy taste and is quite strong and rich. I have no > wish to add it to my WOE. And I hate horseradish (I don't like > anything remotely spicy, can just about tolerate the very mildest of > curry flavouring). Then why do we want to eat black pudding again? :-) As I've gotten older I love more spicy food. I've always thought we needed to kill off a certain percentage of our taste buds before appreciating strongly flavored foods <g> I was a strange kid though. I always loved mincemeat pie. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 >> I don't think it's particularly good for you - it's quite high in >> calories, but it does contain dried blood which of couse means iron. [quoted text clipped - 8 lines] > needed to kill off a certain percentage of our taste buds before > appreciating strongly flavored foods <g> I was once told that was the reason why elderly people tend to eat more candy as they age but yet I hardly know any older folks who eat candy. Go figure. Remember though as your taste buds accept more spicy foods, sometimes the guts care for it less. Jenn >I was once told that was the reason why elderly people tend to eat more >candy as they age but yet I hardly know any older folks who eat candy. Go >figure. My father has just about lived on chocolate for the last ten years, as it's one of the few things he can digest easily (he has had most of his stomach removed). My mother eats chocolate far more now than she did when we were younger, when she tried to teach us that a sweet tooth was unacceptable. She doesn't eat as much as she would like, though, because of weight gain.... SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! > > I don't think it's particularly good for you - it's quite high in > > calories, but it does contain dried blood which of couse means iron. [quoted text clipped - 10 lines] > > I was a strange kid though. I always loved mincemeat pie. I loved mincemeat pie when I was a kid! I haven't had it in years. I probably ate many foods that most kids wouldn't touch - beef and chicken livers, mashed potatoes with creamed corn or sauerkraut instead of gravy, etc. Beverly >I loved mincemeat pie when I was a kid! I haven't had it in years. Sorry for yet another "culture" question - but by mincemeat pie, do you mean what we call mincemeat, which is mixed fruits and spices etc. often with brandy too, and eaten mostly at Christmas, or do you mean what we call minced meat - usually called just "mince" when we mean specifically beef? Perhaps this isn't what you mean as you call it ground meat, an expression we just don't have here. If you mean the fruity mince, then mince pies (and to some extent mincemeat tart) are quite popular here - available all the year but very much part of Christmas fare. I've always adored this, even as a child, and it's one of my favourite things even now (I try to avoid it most of the year for obvious reasons). janice > >I loved mincemeat pie when I was a kid! I haven't had it in years. > [quoted text clipped - 12 lines] > > janice It's the pie. They aren't real popular here :( Beverly > It's the pie. They aren't real popular here :( Right - the fruit, raisins, spices - my mom always added extra apples - yumm. Cross & Blackwell, Nonesuch. The jarred or dehydrated filling is sold almost exclusively for Thanksgiving / Christmas and some stores - even big ones - are not carrying it at all. I'm hoarding some dehydrated. Since my husband much prefers pumpkin pie, I make a 5 inch mincemeat pie to have all to myself for Thanksgiving. I make it last for days. I've been known to put leftover filling in oatmeal <g> Thank goodness I have a great recipe for green tomato mincemeat. Fyi, I hear it's traditional for Mainers to make their own with deermeat. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > And I hate horseradish (I don't like >anything remotely spicy, can just about tolerate the very mildest of >curry flavouring). I like most spicy foods, but horseradish is not one of them. Imagine my horror when I picked up what I thought was cottage cheese with chopped vegetables in Poland to find that it was cottage cheese flavoured with horseradish. It was VILE! SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! >> OK Laurie...here's a challenge. Show me a way of serving up black >> pudding that doesn't make me puke:) [quoted text clipped - 4 lines] >avoid. I could probably make hash out of it with lots of garlic, onions, >celery, carrots and such. Then I'd throw horseradish on it. It isn't very good for you, but you usually only eat 1 or 2 slices, fried, as part of a "Full English" breakfast when you go to a B&B. I like it - but when I tried to eat a whole blood sausage in Poland, I found I couldn't finish it. >To be honest Janice, during our two vacations to the UK (which I >absolutely loved), my least favorite aspect was the food. Perhaps it was >just the places we went but ultimately we gave up and started eating at >any Chinese restaurant or American fast food we could find. Everything >was very bland to me. There was a lot of comfort to find out the pan >pizza at Pizza Hut in London was the same as Laurel Maryland <g> I don't know where you can have eaten..... after all, our national dish is Chicken Tikka Marsala, apparently! Seriously, though, I have American house-guests coming this weekend, and propose giving them such food as baked trout with white wine and/or roasted pepper sauce, with fresh potatoes, carrots and cauliflower, followed by home-made blackberry/raspberry parfait with either blackberry or raspberry liqueur poured over; tortilla made with left-over vegetables, plus salad, probably followed by home-made lavender sorbet; white fish with ratatouille and some kind of carbohydrate to be determined, probably brown rice, followed by bought cherry pie since there's some in the fridge; and perhaps we will go out for Sunday lunch, we'll see. Or else I'll make something like a vegetarian tartiflette au reblochon with salad..... I hope they don't find it too bland! >My husband has texture problems - won't eat peanutbutter and banana. >What's wrong with him? ;-) Daughter used to refuse mushrooms on the ground of texture, but she loves them now. SignatureAnnabel Smyth mailto:annabel@amsmyth.demon.co.uk http://www.amsmyth.demon.co.uk/index.html Website updated 7 August 2004 - for a limited time, be bored by my holiday snaps! > Yesterday for lunch I had a Tuna "Waldorf" salad: > drained 1 can of tuna, chopped a small apple, added 1 > tbs Italian dressing, 1 tbs mayo. Mixed together, added > s&p, sprinkled on "Salad Toppings" and it was > delicious. Well, as delicious as canned tuna gets, > anyway. Sounds wonderful Amy - I'll try that. A can of tuna is sort of like a blank canvas, isn't it? Discovering new ways to eat food that's *good* for me has been one of the most liberating aspects of changing my WOE. Ideas are always appreciated. SignatureWalking (but mostly biking!) on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 > I really am not tring to get somthing started but I do have a question. > What is the reason for the daily "food and exercise" and "weekly update" > posts? Some people find it easier to stay on track when they post these things. There's no requirement to do so. Signaturejamie (jamiemck@newsguy.com) "There's a seeker born every minute." > I really am not tring to get somthing started but I do have a question. > What is the reason for the daily "food and exercise" and "weekly update" > posts? arguing all the time is boring. It's useful to share what we're doing and how it's working. > > I really am not tring to get somthing started but I do have a question. > > What is the reason for the daily "food and exercise" and "weekly update" > > posts? > > arguing all the time is boring. It's useful to share what we're doing > and how it's working. Arguing? > > "MJC" <MJMC123@mindspring.com> wrote in message > news:<NePRc.17770$Jp6.3007@newsread3.news.atl.earthlink.net>... [quoted text clipped - 6 lines] > > Arguing? well, this *is* usenet... > I really am not tring to get somthing started but I do have a question. > What is the reason for the daily "food and exercise" and "weekly update" > posts? If you have no good examples of your own to follow, they give you one. If you don't even know where to start, they will give you direction. More than just setting a good example to keep themselves in better control, the postings are a public contribution. >I really am not tring to get somthing started but I do have a question. >What is the reason for the daily "food and exercise" and "weekly update" >posts? > >MJ To bore people on the group. > >I really am not tring to get somthing started but I do have a question. > >What is the reason for the daily "food and exercise" and "weekly update" [quoted text clipped - 3 lines] > > To bore people on the group. Some people do better "vocalizing" their menus and progress publicly to be accountable to themselves. Several here have frequently relied on this technique to get back on track. Last time I checked this was a support group and I say "whatever floats your boat" It doesn't take a rocket scientist to skip posts that don't look appetizing. How do you BTW: Deal with all the porn link posts? I haven't seen you complain about those:-) SignatureDiva ****** There is no substitute for the right food |
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