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Weight Loss Forum / Low Carb / March 2004

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ThreadLast Post  Replies
Home cholesterol test15 Mar 2004 22:40 GMT2
Has anyone ever used the CholesTrak test kit?  I bought one
today and my cholesterol came out to 130.  The last official
test I had was about three years ago and it was 175 then.
Supposedly, if you follow the instructions, it has a 98%
Liquid Splenda order is here.15 Mar 2004 22:38 GMT14
Back in January we had a thread discussing the delays in online orders for
White Sugar Flavored Syrup / Zero Carb Syrup Base Concentrate [Liquid
Splenda] from: http://www.Locarber.com
Mine arrived today, all 6 bottles.  I did a quick taste test from a random
sat fat15 Mar 2004 22:35 GMT1
are those of you eating lots of saturated fat noticing your
hair is falling out?  i am.
Still Here!  (and Exercise)15 Mar 2004 22:34 GMT14
Just wanted to let you know that this wasn't another false start.  I'm
really doing it this time.  I just don't have anything to say this weekend,
for some reason.
Sittin' here, eating sausage and cheese.  I had an Atkins shake for
Heinz "One-Carb" Ketchup15 Mar 2004 19:29 GMT25
If you like ketchup....
I bought a bottle of the new Heinz "One-Carb" ketchup yesterday. It's
really quite good. I doubt whether I could distinguish it from real
ketchup! It's a bit more expensive than ordinary Heinz, but only half as
Just starting Atkins......15 Mar 2004 18:50 GMT8
Just thought I would stop in and say hi. I just started Atkins today and am
looking for advice on snacks and meal ideas. Doing good so far have  my day
planned out and am sticking to it. But would like any advice on what I have
mentioned above from others who have been on the plan ...
Digital Kitchen Scale Suggestions?15 Mar 2004 18:42 GMT8
I'd like to use one of these to get a better handle of the qty's I should be
entering in Fitday foodlog.
Anyone having good luck with something under $40 or so?
Mike
Cooking with Da Vinci Syrups15 Mar 2004 18:25 GMT10
For those of you who've been using Da Vinci sugar free syrups in recipes,
how do you substitute it for sugar (or Splenda) - equal amounts? I know
some recipes might need a bit of tweaking because of the extra liquid, but
I'm just looking for an idea of how much to use.
Revek15 Mar 2004 16:32 GMT2
You have got to stop putting those sig lines on your posts!
  Loved the one about who reads what paper.  I have to keep
a paper towel handy to wipe off the monitor : )
Marsha/Ohio
a year to go?15 Mar 2004 16:01 GMT13
My birthday is Sunday.  On my FitDay software I have my birthday in 2005 as
my goal date for the diet.  I'm on track, so far.
I figure I am one year from my goal.
Links to Charts:
Why No Iron supplements?15 Mar 2004 15:44 GMT9
Greetings Group,
Second time Lo-Carber here. First tried Lo-Carbing 5 years ago.  Fell
off the wagon.  : -(
Having much more success with it this time now that both I and DD have
Psyllium fiber question15 Mar 2004 15:26 GMT20
Happy Sunday, all:
Quick question. Per my doctor's advice (she is VERY pro-Atkins, has done
quite a bit of research on this way of eating, and lost quite a bit of
weight on it herself!), I am taking 1 tsp of Konsyl (psyllium husks) every
Liquid Measure Conversion Table15 Mar 2004 15:13 GMT9
Can someone point me to one?  I bought some water today and I can't remember
my math when it comes to converting it all.  Pints, quarts, etc.  Basically
I have 0.5 liter bottles and I'm wondering how many I need to drink to get
my daily 8 glasses.  I'm thinking 4.  Am I way off?
sausage15 Mar 2004 15:09 GMT10
I have been looking around for a good breakfast sausage, perhaps 1 that
doesn't contain nitrates, ...any suggestions?  Thx!
Anaerobic threshold and low carb15 Mar 2004 14:54 GMT1
Hi there, I haven't posted in a while, but I have been lurking
everyday (I can't post from my work computer).  Plus I have been doing
this for a while and have pretty much figured out how things work for
me.  But I "ran" into a problem recently.  For my job I have to do a
 
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