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Weight Loss Forum / General Topics / November 2003Back again!
Sorry guys. I kinda went off the diet there for a couple of weeks. Uni work is getting on top of me. However, I am back, and I am going to *post regularly* to keep me on the rails. The good news is that I haven't *gained* any weight - I am still 188lbs. I must have learnt something - and even when I wasn't following my diet, I did not touch sugary soft drinks and had very few crisps - my two worst habits. Beer is my third, but even when I'm on the diet, I still allow myself a beer at the weekend. So I need your support. Everyone around me is eating rolls with fatty fillings (sausage, haggis and black pudding - which I think is called blood sausage in the US - are normal). I sit with my tuna sandwich which, although very tasty, doesn't give me the same satisfaction as a roll and haggis does. One thing I discovered yesterday though is cabbage. Cabbage fills me up, gives me a lot of fibre, and has hardly any calories associated with it. I think I'll be eating a lot more cabbage. So yes. Back again! MadJock 204/188/165 Good job so far madjock. I remember that you are a big guy, 6'1" or something (183 cm). Am I wrong? If I am right, then you are doing great. You can also have those sausages in dough, just eat very little. Although I would personally not eat them as that stuff is too irresistible. Is the bartender woman now paying more attention to you? i 223/175/180 > Sorry guys. I kinda went off the diet there for a couple of weeks. Uni > work is getting on top of me. However, I am back, and I am going to *post [quoted text clipped - 20 lines] > MadJock > 204/188/165 Well, you can class me as a big guy if you want. I'm 5'9" - which I realise isn't small, but it's not that big. I'll be happy when I get to 170lb - by then I will no longer be classed as overweight by doctors. But I'll see if I want to continue losing weight then. I don't know yet. 'Sausages in dough' is a better name for those fatty rolls . . . sounds a lot less appetising :) I *can* keep away from them, but here it is difficult for me to buy something healthy for lunch (would you believe it?). If I don't make my sandwiches in the morning, which is easily done as I have to leave the house at 7am, then I want to be able to buy something in the city (Glasgow, Scotland). The easiest and cheapest thing is sausages in dough. All of the premade sandwiches seem to have mayonnaise in them. I don't want mayonnaise - I'd rather spend those calories on something else. So, maybe pasta - but it's about three times the price for the same hunger satisfaction. Mibbe I should just remember to make my sandwiches in the morning. And i - I have *never* had any problem with attention from the young ladies behind the bar :P MadJock > Good job so far madjock. I remember that you are a big guy, 6'1" or > something (183 cm). Am I wrong? If I am right, then you are doing [quoted text clipped - 33 lines] > > MadJock > > 204/188/165 > Well, you can class me as a big guy if you want. I'm 5'9" - which I realise > isn't small, but it's not that big. I'll be happy when I get to 170lb - by > then I will no longer be classed as overweight by doctors. But I'll see if > I want to continue losing weight then. I don't know yet. Oh, I see. 5'9" is great height, but obviously I got you confused with someone else. Getting to normal weight is a very laudable goal. > 'Sausages in dough' is a better name for those fatty rolls . . . sounds a > lot less appetising :) I *can* keep away from them, but here it is [quoted text clipped - 11 lines] > And i - I have *never* had any problem with attention from the young ladies > behind the bar :P that's great also. i > MadJock > [quoted text clipped - 45 lines] >> > MadJock >> > 204/188/165 Make your sandwiches before you go to bed at night and it will be ready for you in the morning. I do this all the time. Roxan > Well, you can class me as a big guy if you want. I'm 5'9" - which I realise > isn't small, but it's not that big. I'll be happy when I get to 170lb - by [quoted text clipped - 66 lines] > > > MadJock > > > 204/188/165 > Sorry guys. I kinda went off the diet there for a couple of weeks. Uni > work is getting on top of me. However, I am back, and I am going to *post [quoted text clipped - 20 lines] > MadJock > 204/188/165 Welcome back. Taking a couple of weeks off and maintaining the weight is great. I was curious about the haggis and black pudding. After reading about the black pudding I know I would have no problem sticking with the tuna<G> Beverly Black pudding is great! Haggis is better though . . . once you catch the thing. MadJock > Welcome back. Taking a couple of weeks off and maintaining the weight is > great. [quoted text clipped - 3 lines] > > Beverly >Black pudding is great! Haggis is better though . . . once you catch the >thing. > >MadJock I've heard about the haggises that live on the steep hillsides in Scotland and develop two legs longer than the other two, so they can walk around and grase on the hillsides more easily. Of course, they always have to go the same way round the hill. Is this true or just an urban legend? janice > >Black pudding is great! Haggis is better though . . . once you catch the > >thing. [quoted text clipped - 7 lines] > Is this true or just an urban legend? > janice I'm interested in knowing this, too. Here's a website I found when I was researching earlier. http://www.electricscotland.com/haggis/ >> >Black pudding is great! Haggis is better though . . . once you catch >the [quoted text clipped - 11 lines] >I'm interested in knowing this, too. Here's a website I found when I was >researching earlier. >http://www.electricscotland.com/haggis/ LOL - thanks Beverly. I hadn't seen this one before. I swear the haggis I saw had 4 legs, but there you go! janice > I've heard about the haggises that live on the steep hillsides in > Scotland and develop two legs longer than the other two, so they can > walk around and grase on the hillsides more easily. Of course, they > always have to go the same way round the hill. > Is this true or just an urban legend? > janice It's true, but the plural of haggis is haggii. MadJock >> I've heard about the haggises that live on the steep hillsides in >> Scotland and develop two legs longer than the other two, so they can [quoted text clipped - 6 lines] > >MadJock Oops, I stand corrected! janice > >> I've heard about the haggises that live on the steep hillsides in > >> Scotland and develop two legs longer than the other two, so they can [quoted text clipped - 9 lines] > Oops, I stand corrected! > janice . . . it was just a joke >> >> I've heard about the haggises that live on the steep hillsides in >> >> Scotland and develop two legs longer than the other two, so they can [quoted text clipped - 11 lines] > >. . . it was just a joke Hey, it was taken as one - in fact it gave me a good laugh. Hence my exclamation mark. janice > Black pudding is great! Haggis is better though . . . once you catch the > thing. > > MadJock I understand they only live in Scotland. If I ever get there I'll have to try it :) But I'll leave that blood pudding for someone else. Beverly > > Welcome back. Taking a couple of weeks off and maintaining the weight is > > great. [quoted text clipped - 3 lines] > > > > Beverly > I understand they only live in Scotland. If I ever get there I'll have to > try it :) But I'll leave that blood pudding for someone else. I'd be very surprised if you couldn't get them in the US. MadJock 204/183/165 > > I understand they only live in Scotland. If I ever get there I'll have to > > try it :) But I'll leave that blood pudding for someone else. [quoted text clipped - 3 lines] > MadJock > 204/183/165 I was referring to the animal. I thought they only lived in Scotland ?? >> > I understand they only live in Scotland. If I ever get there I'll have >to [quoted text clipped - 6 lines] >> >I was referring to the animal. I thought they only lived in Scotland ?? Beverly, I think you're right. I believe the US Food & Drugs Administration won't allow them to be imported live :)) janice >>> I'd be very surprised if you couldn't get them in the US. >>> >>I was referring to the animal. I thought they only lived in Scotland ?? > Beverly, I think you're right. I believe the US Food & Drugs > Administration won't allow them to be imported live :)) Sure they are. You have to hunt for them, though. They're right next to the snape. Wendy > >>> I'd be very surprised if you couldn't get them in the US. > >>> [quoted text clipped - 7 lines] > > Wendy You mean the snipe? : ) Martha >I was curious about the haggis and black pudding. After reading about the >black pudding I know I would have no problem sticking with the tuna<G> > >Beverly Nor would I. It is my considered opinion that there is no more disgusting food in the world than black pudding. It crops up on hotel breakfast menus here in the UK (don't know if you have it in the US). How people can eat it, I don't know. I've only tried haggis a couple of times, being a Scottish dish we don't find it on offer so much in London. It was OK, but I could quite easily live without it. janice > >I was curious about the haggis and black pudding. After reading about the > >black pudding I know I would have no problem sticking with the tuna<G> [quoted text clipped - 8 lines] > London. It was OK, but I could quite easily live without it. > janice I've never seen it on any menu in the US and if I do I'll be sure and leave that establishment immediately :) I think I could try the haggis. Beverly What is black pudding? i >>I was curious about the haggis and black pudding. After reading about the >>black pudding I know I would have no problem sticking with the tuna<G> [quoted text clipped - 8 lines] > London. It was OK, but I could quite easily live without it. > janice > What is black pudding? > > i It's a mixture of cereals with cow blood cooked until it turns black. These kind of things were invented as peasant foods to begin with, but are still very popular in Scotland. Another thing Scotland is famous for is porridge, for the exact same reason. We still eat it all the time. This is unrelated, but interesting. A sandwich in Scotland is called a 'piece'. This is because the wives used to cook porridge, and leave it to cool, when it would become quite hard. They would then cut off a 'piece' and give it to their men (husbands and sons) to take to work with them. As Scotland became richer, it became less common to take porridge to work, and sandwiches were taken. But people still called it their 'piece'. So you can get a piece 'n' sausage, piece 'n' black puddin' and a piece 'n' haggis. MadJock I think that beef blood with porridge actually would taste delicious. It is my kind of food. i 223/175/180 >> What is black pudding? >> [quoted text clipped - 16 lines] > > MadJock > I think that beef blood with porridge actually would taste > delicious. It is my kind of food. > > i > 223/175/180 That is sooo gross. Here we just eat blood sausage and suck the heads of boiled crustations. Thank Goodness we are more civilized than blood pudding:) > >> What is black pudding? > >> [quoted text clipped - 16 lines] > > > > MadJock > > I think that beef blood with porridge actually would taste > > delicious. It is my kind of food. [quoted text clipped - 5 lines] > boiled crustations. Thank Goodness we are more civilized than blood > pudding:) Another disgusting food that comes to mind is pickled pigs feet. I have to admit that as a young dumb child I tried these<g> I don't think I could stomach looking at them in the jar now that I'm older. Beverly > > >> What is black pudding? > > >> [quoted text clipped - 24 lines] > > > > > > MadJock >> > I think that beef blood with porridge actually would taste >> > delicious. It is my kind of food. [quoted text clipped - 5 lines] >> boiled crustations. Thank Goodness we are more civilized than blood >> pudding:) I ate fried blood and it is most delicious. > Another disgusting food that comes to mind is pickled pigs feet. I now that is disgusting indeed. By the way, what do you think is gelatine? i > have to admit that as a young dumb child I tried these<g> I don't > think I could stomach looking at them in the jar now that I'm older. [quoted text clipped - 36 lines] >> > > >> > > MadJock > >> > I think that beef blood with porridge actually would taste > >> > delicious. It is my kind of food. [quoted text clipped - 15 lines] > > i http://www.vinayakcorporation.com/gelatine.htm > > have to admit that as a young dumb child I tried these<g> I don't > > think I could stomach looking at them in the jar now that I'm older. [quoted text clipped - 36 lines] > >> > > > >> > > MadJock > Another thing Scotland is famous for is porridge, > for the exact same reason. We still eat it all the time. My two favorite breakfast foods are oatmeal porridge and bagels with lox. One of my grandmothers is a Scot and the other was a yiddish speaking Jew. (This is a common American sort of thing to happen.) I get both heritages. :-) > As > Scotland became richer, it became less common to take porridge to work, and > sandwiches were taken. But people still called it their 'piece'. I dinna kin this! Thanks for explaining it. (It was a mitzvah.) :-) Ever eat head cheese? We used to raise goats and were thrifty with all parts. (With one Scottish grandmother and one Jewish grandmother you can darn well bet that I was brought up thrifty.) Wendy > Ever eat head cheese? We used to raise goats and were thrifty with all > parts. (With one Scottish grandmother and one Jewish grandmother you can > darn well bet that I was brought up thrifty.) > > Wendy I've never even HEARD of head cheese. What is it? MadJock 204/185/165 > > Ever eat head cheese? We used to raise goats and were thrifty with all > > parts. (With one Scottish grandmother and one Jewish grandmother you can [quoted text clipped - 3 lines] > > I've never even HEARD of head cheese. What is it? http://www.foodreference.com/html/fheadcheese.html My dad ate this. I've sampled it but didn't care for it. > MadJock > 204/185/165 >> Ever eat head cheese? We used to raise goats and were thrifty with all >> parts. (With one Scottish grandmother and one Jewish grandmother you can [quoted text clipped - 3 lines] > > I've never even HEARD of head cheese. What is it? sausage made of throwaway parts of the pig. feet, some skin, some cartilage, that kind of stuff. It is boiled for many hours and then as it cools, it gels and is packed in sausage type form. i > MadJock > 204/185/165 >>> Ever eat head cheese? We used to raise goats and were thrifty with all >>> parts. (With one Scottish grandmother and one Jewish grandmother you can >>> darn well bet that I was brought up thrifty.) >> I've never even HEARD of head cheese. What is it? > sausage made of throwaway parts of the pig. feet, some skin, some > cartilage, that kind of stuff. It is boiled for many hours and then as > it cools, it gels and is packed in sausage type form. We used a goat. You throw in the head (and brains) and anything else you have left over. It's a good way to get Creudsfelt Jacobz disease if you ask me. Wendy, who is sure she didn't spell that right. >>>> Ever eat head cheese? We used to raise goats and were thrifty with all >>>> parts. (With one Scottish grandmother and one Jewish grandmother you can [quoted text clipped - 11 lines] > > Wendy, who is sure she didn't spell that right. creutzfeldt jacobs. Animals only get that disease if you feed them with animal feed prepared from other animals. If it was a goat who lived in your yard and ate grass etc, you are fine. i > creutzfeldt jacobs. > Animals only get that disease if you feed them with animal feed > prepared from other animals. If it was a goat who lived in your yard > and ate grass etc, you are fine. So why are deer hunters in Wisconsin/Michigan getting it? And why do ritualistic cannibals who eat the brains of their departed loved ones get it? And why do gardners who use bone meal (from skulls) on their roses get it? I don't know, but I'm avoiding all brains/neural tissue in my diet. So far I've found this amazingly easy to do. Wendy >> creutzfeldt jacobs. > [quoted text clipped - 3 lines] > > So why are deer hunters in Wisconsin/Michigan getting it? the deer kiss each other. I am not kidding. They supposedly tranmit it by kissing. > And why do ritualistic cannibals who eat the brains of their departed > loved ones get it? And why do gardners who use bone meal (from > skulls) on their roses get it? > > I don't know, but I'm avoiding all brains/neural tissue in my diet. So > far I've found this amazingly easy to do. As I have not seen any brains for sale, I also find it easy:) i >>>creutzfeldt jacobs. >> [quoted text clipped - 6 lines] > the deer kiss each other. I am not kidding. They supposedly tranmit it > by kissing. So, Ig, is the disease transmitted by eating brains of infected animals or by kissing then? Do you mean BSE (mad cow disease, vCJD in humans) >>And why do ritualistic cannibals who eat the brains of their departed >>loved ones get it? And why do gardners who use bone meal (from >>skulls) on their roses get it? >> >>I don't know, but I'm avoiding all brains/neural tissue in my diet. So >>far I've found this amazingly easy to do. I'm with you, Wendy!  Signaturejmk in NC >>>>creutzfeldt jacobs. >>> [quoted text clipped - 9 lines] > So, Ig, is the disease transmitted by eating brains of infected animals > or by kissing then? Do you mean BSE (mad cow disease, vCJD in humans) The deer disease that I mentioned, is spread by kissing, and to date there has not been a single case of a humen being infected with the deer disease. i > So why are deer hunters in Wisconsin/Michigan getting it? > And why do ritualistic cannibals who eat the brains of their departed [quoted text clipped - 5 lines] > > Wendy Wendy, I'm in Wisconsin and last year there were 3 suspected cases of illness as a result of eating CWD infected deer but no link has been able to be established. Not that I want to voluntarily eat one, but with the extensive testing we're doing in the state it helps to know in what part of the state it was taken. CWD has not reached this far north (yet). Jenn WB MadJock, it's good to see you haven't lost all your focus. Are you doing any exercise at all? It will help keep you on track and focused I have found. Take care and remember to read and post here EVERY day, it really does help. Susan 260/209/160 --- 2month 3days 5:30hours of being smoke-free, 2,568 cigs not smoked, $475.08 saved, 1wweek 1day 22:00hours of my life saved > Sorry guys. I kinda went off the diet there for a couple of weeks. Uni > work is getting on top of me. However, I am back, and I am going to *post [quoted text clipped - 20 lines] > MadJock > 204/188/165 Nope, no exercise. I'm in my final year at uni, and I really don't think I can find time for it. I do use the stairs when I can though, and I do a lot of running around during the day. Uni isn't a 9-5 job unfortunately. I come home and continue working until late at night. . . MadJock PS thanks for your support! > WB MadJock, it's good to see you haven't lost all your focus. > [quoted text clipped - 44 lines] > > MadJock > > 204/188/165 >From: "MadJock" nooooooooospam@blueyonder.co.uk >So I need your support. Everyone around me is eating rolls with fatty >fillings (sausage, haggis and black pudding - which I think is called blood >sausage in the US - are normal). I sit with my tuna sandwich which, >although very tasty, doesn't give me the same satisfaction as a roll and >haggis does. Pssst...Jock - don't tell them what haggis is made of - black pudding is bad enough in my opinion..... And welcome back. I've had a really awaful week too - not eating-wise because I've had no appetite - but with a friend in crisis. I haven't been posting, but I managed to read a few posts which have definately helped keep the focus. Cellach > >From: "MadJock" nooooooooospam@blueyonder.co.uk > [quoted text clipped - 6 lines] > Pssst...Jock - don't tell them what haggis is made of - black pudding is bad > enough in my opinion..... I don't think we'll have to worry about eating haggis in the US. According to this site the USDA declared them "unfit for human consumption". I must admit I find them a little easier to take than the blood pudding<g> I'm sure we have just as many local dishes you would find utterly disgusting, too. > And welcome back. I've had a really awaful week too - not eating-wise because > I've had no appetite - but with a friend in crisis. I haven't been posting, but > I managed to read a few posts which have definately helped keep the focus. > > Cellach http://www.gumbopages.com/food/scottish/haggis.html Oops........ here's the site > > >From: "MadJock" nooooooooospam@blueyonder.co.uk > > [quoted text clipped - 23 lines] > > > > Cellach > I don't think we'll have to worry about eating haggis in the US. According > to this site the USDA declared them "unfit for human consumption". I must > admit I find them a little easier to take than the blood pudding<g> I'm > sure we have just as many local dishes you would find utterly disgusting, > too. They're only unfit for human consumption if they're made from dodgy ingredients - the same as any food. I'm sure you could find a dodgy haggis if you looked for a dodgy butcher, but the haggii you buy in the shops these days are NOT (contrary to popular belief) made inside sheep's stomachs, and they are not made from any old meat crap you can find. Selected beef and pork organs are used - and, since this can be varied according to recipe, they are listed on the ingredients tab. Buying a haggis is no more or less dangerous than buying liver or kidneys. Same as anything - good ingredients = good food. Saying haggis is unfit for human consumption is saying the same for beef or chicken. There is NOTHING dangerous about eating a good quality haggis. It may interest Americans to know that Scotland's leading supermarkets Asda (Walmart) and Safeway have their own brands of haggis. MadJock Welcome back! Glad you kept rather close to the group and I've done this too. There is so much to read that helps us even while we are 'away' ! glo > > I don't think we'll have to worry about eating haggis in the US. > According [quoted text clipped - 20 lines] > > MadJock I looked up recipes for haggis and saw the ingredients. As I said earlier I could probably eat this but will bypass the blood pudding. Just the name is enough to turn me off<g>. The same goes for brains. They may be good but the name doesn't sound appetizing. I seldom buy meat at the supermarkets. Even though there are strict regulations for the meat processing industry they're often ignored here. There's a local meat market that raises, processes and sells their beef, chicken and pork. They've been in business for years and I can drive by and see how the animals live. You can also tour the processing plant. There's such a difference in the taste of their meat and the supermarket meat. Now if they would only start raising their own fish. > I looked up recipes for haggis and saw the ingredients. As I said earlier > I could probably eat this but will bypass the blood pudding. Just the name > is enough to turn me off<g>. The same goes for brains. They may be good > but the name doesn't sound appetizing. Have you ever eaten them? They are delicious. The way to cook them is, you cover pieces of brains with bread crumbs, and fry them. Very yummy stuff. I also like to eat hearts, liver, kidneys. All great stuff, although possibly unhealthy in factory farm raised animals. > I seldom buy meat at the supermarkets. Even though there are strict > regulations for the meat processing industry they're often ignored here. [quoted text clipped - 3 lines] > There's such a difference in the taste of their meat and the supermarket > meat. Now if they would only start raising their own fish. I wish I could buy milk straight from the cows (non processed and non pasteurized). You would not believe just how much better such milk is. i > > I looked up recipes for haggis and saw the ingredients. As I said earlier > > I could probably eat this but will bypass the blood pudding. Just the name [quoted text clipped - 4 lines] > you cover pieces of brains with bread crumbs, and fry them. Very yummy > stuff. My mother made them when I was a child and I never tried them. They just didn't look appetizing to me. My step-father was a hunter and I learned at a very early age not to eat any meat unless I had seen my mother take it out of the butcher's wrapping and cook it. This man would hunt and eat anything<g>. > I also like to eat hearts, liver, kidneys. All great stuff, although > possibly unhealthy in factory farm raised animals. I love liver and chicken hearts. Haven't tried the others. (snipped) > I wish I could buy milk straight from the cows (non processed and non > pasteurized). You would not believe just how much better such milk is. > > i I lived on a dairy farm in my early teens so I know how that taste. I also know all the work involved in raising those darn cows. My least favorite chore was cleaning the barn and running the manure spreader. Beverly >> I wish I could buy milk straight from the cows (non processed and non >> pasteurized). You would not believe just how much better such milk is. [quoted text clipped - 4 lines] > know all the work involved in raising those darn cows. My least favorite > chore was cleaning the barn and running the manure spreader. That's good. I remember how once I bought a big dump truck (3 tons) of cow manure for our garden. It was a huge pile. So we had to carry that manure for a whole day, in buckets, from that pile to where it was supposed to be. Now I have chickens and I have to clean their coop once a week. The manure goes to the garden as well. I always wondered what it is like to have cows... i SWEETBREADS! a very expensive german dish on the menu here in the milwaukee, wisconsin area! > > Have you ever eaten them? They are delicious. The way to cook them is, > > you cover pieces of brains with bread crumbs, and fry them. Very yummy [quoted text clipped - 22 lines] > > Beverly >SWEETBREADS! >a very expensive german dish on the menu here in the milwaukee, >wisconsin area! One of my favorites. I don't particularly think of it as German, as opposed to European in general. I've had them in France a few times, and at both French and German restaurants here -- as well as a fancy American restaurant. Chris >I also like to eat hearts, liver, kidneys. All great stuff, although >possibly unhealthy in factory farm raised animals. I used to eat offal regularly, but I don't really trust it nowadays because so many of the drugs and hormones given to animals can reside especially in the liver so I've rather given it up. Perhaps free range organic is OK but I find it much harder to trust the purity of food than I used to (probably with good reason). >I wish I could buy milk straight from the cows (non processed and non >pasteurized). You would not believe just how much better such milk is. I grew up in the country and the local farmer used to come round with a pale and various measures and sell us the milk from the farm with no treatment. I remember my mother used to boil it for safety and this resulted in the most delicious cream on the top. Then some time in the 1950s the law changed and it was no longer allowed to be sold like this - had to be pasteurised and in bottles. I remember being quite sorry at the time. I guess that's progress though. janice Welcome back! -- Email me at: perpleglow(AT)comcast.net > Sorry guys. I kinda went off the diet there for a couple of weeks. Uni > work is getting on top of me. However, I am back, and I am going to *post [quoted text clipped - 20 lines] > MadJock > 204/188/165 > So I need your support. Everyone around me is eating rolls with fatty > fillings (sausage, haggis and black pudding - which I think is called blood > sausage in the US - are normal). I sit with my tuna sandwich which, > although very tasty, doesn't give me the same satisfaction as a roll and > haggis does. I've been *wanting* to be supportive. I just can't identify with someone who is yearning for his haggis and black pudding, not to mention sausage. Add head cheese to the mix and you've just described a sure-fire menu to make me lose my appetite. That said, I think you need to concentrate on remembering why you're eating. During weight-loss mode you have to really pay attention to providing the best possible fuel for your body in a given calorie budget. Losing weight isn't easy - you really have to be a restrained eater, not just one that KNOWS he has to be a restrained eater, but one that really actually DOES restrain his eating. You know what you want: you want to lose fat. You know what you have to do: you have to eat less and exercise more. It's your choice: if you want to lose the fat bad enough then you'll do what it takes to do it. Wendy, munching on veggies & chicken breast >> So I need your support. Everyone around me is eating rolls with fatty >> fillings (sausage, haggis and black pudding - which I think is called blood [quoted text clipped - 19 lines] > > Wendy, munching on veggies & chicken breast I am sure that blood pudding has a lot of nutrients, actually. i I think it was Ignoramus who was complaining about hunger pangs whilst on a weight-maintenance diet. This is not me. To lose weight slowly, I don't actually have to do a lot. I have a fast metabolism for my size. My weight was caused by constant overeating. My definition of hunger was not when I was hungry - it was when I felt I could fit something else into my stomach. Simply stopping that attitude means that I am losing weight, albeit at a very slow rate. So, the second thing for me was to cut out the sugary drinks. Unfortunately, I LOVE Irn Bru (which incidentally was the most popular soft drink in Scotland until a few years ago. Scotland was the last country to bow down to Coca-Cola) and I miss it. I drink Diet Irn Bru which just isn't the same. The third thing I did was changing what I was eating. If I am hungry now, I choose something that is going to make me feel fuller for longer. I like to have a really low fat diet (I figure I have enough around my gut to last me :) ) so perhaps this is why I crave the fatty sausages in dough. My only significant source of fat is meat. Now - at the moment, I am looking to lose weight faster than I would by following these rules. It is only now that I am restraining my eating. I eat about half of my metabolic rate which should lose me about 3lb a week (using very simple maths). Although this is a tough diet, I am told that it is not unhealthy because I am eating 8-10 times my weight in calories. Weight: 185lb Calorie budget: 1600 Metabolic rate: around 3000 calories/day Fat/Protein/Carbs ratio = 2:3:5 Does this sound like a good plan? MadJock 204/185/165 > I've been *wanting* to be supportive. I just can't identify with someone > who is yearning for his haggis and black pudding, not to mention [quoted text clipped - 13 lines] > > Wendy, munching on veggies & chicken breast > Weight: 185lb > Calorie budget: 1600 > Metabolic rate: around 3000 calories/day > Fat/Protein/Carbs ratio = 2:3:5 > Does this sound like a good plan? > MadJock > 204/185/165 I'd have aimed for 1800 calories but what with living in the real world and everything I bet you'll land there anyway. (Where did you get the metabolism number? Fitday is notoriously wrong there.) What are you doing to help you maintain muscle mass as you lose weight? Remember, it's FAT you want to lose, not weight per se. I forget, are you exercising? The last thing is your goal of losing 3 pounds a week. That's pretty rapid weight loss and is likely to have to unhappy side effects. One is that you will be so deprived that you won't be interested in maintaining your new diet regimen when you get to your target weight. Another idea is to eat the way you plan on eating in maintenance. That slower weight loss will also help with giving your skin time to catch up. And it will also help with allowing your muscle mass to keep up. Wendy |
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