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mikey ian 3 pounds less then you. we started mon, and i was 298, stepped on scale today and its 3 pounds less...............sofar so good.
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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Thanks Curtis for that info & explanations. I'll see if things change, but we do generally eat the good stuff and avoid the bad, that's why it's odd to have the problem. Our figures are metricated, so are different: Cholesterol 5.9 mmol/L (should be 3.9-5.5 mmol/L) Triglyceride 4.8 (should be 0.6 - 2.0) HDL 0.8 (should be 0.9 - 1.5) Ratio Chol/HDL = 7.4 (should be 0 - 4.5)
Jon, it's the L5/S1 vertebrae- perhaps I had the sacrum misquoted- doesn't alter the pain tho', nor the fact that the cartilage/glucoseamine works very well to help the degeneration.
I appreciate the comments, thanks, & best wishes
-------------------- "Stewey" on chat
"...there are no limits when you aim for perfection..." Jonathan Livingston Seagull Posts: 7031 | From: Highgrove via Toowoomba, Queensland, Australia | Registered: Dec 2002
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I got the spray bottle and also some Boca Italian sausage to try. Did see the crumbles at the store but not ready to try them yet. Lunch will be good today.
Even picked up some flax oil. Was using the combo fish, flax oil but bought plain fish oil the last time. The flax and fish oil actually seems to help my knee along with the Nikken magnets. Better then the Tylenol.
-------------------- Debbie Posts: 674 | From: USA | Registered: Feb 2001
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If you'd like the salad dressing to have the herb taste, mix up a batch in a bottle and then after a couple of days, pour it through a strainer and take the herbs out. The flavor will have leeched into the dressing.
As for the mister, I wouldn't use a plastic one you buy at Wal-mart because they are not food safe. The vinegar can break down the plastic.
Check out any of the "foodie" websites...and you can order one. They are cheap, maybe about $10.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3723 | From: Folsom, CA | Registered: Dec 2001
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Here's a tip for the meat eaters, to make food preparation easier:
Get a Rotisserie oven.
I've been using mine for cooking meats like chicken, pork, lean beef and even ground turkey patties. It's so handy because you can just set your meat in it, set the timer and go prepare the rest of your meal... granted when you're eating things like steamed or raw veggies they dont take long to prepare anyway.
I've also been using more herbs and seasonings to flavor foods instead of salt or margarines. I used to use Brummel and Brown's "margarine" which is made from low fat yogurt so it's low in fat and half the calories yet still tastes good, but I'm starting to like the seasonings better.
Garlic herb seasoning on a patty of ground turkey cooked in the rotisserie is flat out awesome, as is salmon and boneless pork chops cooked exactly the same way. If I had to give up beef I wouldn't care as long as I could still have turkey, salmon, pork and chicken breast.
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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What are your favorite herbs. Or is that a new post?
Meijer's is getting a lot of new herbs. And new vegtables for the people who make fresh mexican dishes. Still have not figured out how to cook cactus or even if you cook it. Interesting to look at all the new stuff.
-------------------- Debbie Posts: 674 | From: USA | Registered: Feb 2001
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Well, unless you grow the cactus on your own property you wont be eating any of it because wild cactus on non-privatized land are protected. At least they are here in AZ because they take so long to grow, they don't want anyone touching them. People were taking wild cactus and planting them in their yards for landscaping so they enacted laws to protect them. Besides that, they're basically just green water tanks.
Parsely, sage, rosemary and thyme. and oregano, cilantro, sweet basil, bay leaves, cinnamon (lowers blood sugar) all of which I can get fresh here. I also use pre-mixed seasonings like Mc Cormmick's salt free Garlic Herb and Lemon Pepper, and salt free Spike (which contains a huge list of herbs). I plan on trying out more as time goes on.
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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They sell the cactus at the grocery store. Now you made me curious where it comes from. Will try to remember to check next time I go to the store. I know they grow very slowly. I was just curious as to how someone fixes one and why.
Thanks for the herb list!
-------------------- Debbie Posts: 674 | From: USA | Registered: Feb 2001
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Down 5 lbs. so far. Drinking a lot of water. It's beer30 tonight though. Card playin' with the buds, so I'm anxious to see if I can hold the beer count down and not gain it back in 1 sitting. It's been too cold to excercise outdoors, but that's next.
-------------------- Bill Diaz Diaz Sign Art Pontiac IL www.diazsignart.com Posts: 2116 | From: Pontiac, IL | Registered: Dec 2001
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quote:Originally posted by Mike Pipes: Dave Grundy, I'm 5'10" and always have been built like a Mack truck - thick, solid, and prone to gaining muscle mass very easily. If I got down to 250 I would be happy, 200 and I would be less than my highschool graduation weight when I was solid muscle. I'll decide where to go once I get there, for now my first goal is 30lbs by the end of February cause that's right before the next jetski racing season starts.
I had to bring this old post back to the top!
When I first started my lifestyle change, that 250lb mark looked pretty good!
Today however, I am 266lbs - down 38.5lbs just since the first of this year, and now I can see 250 is not a suitable goal... not challenging enough!... I'm goin' for 200!!
Kinda funny now looking back at this thread, I wasn't quite as optimistic not even 3 months ago!
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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Have any of you heard of the "South Beach Diet"? Developed by a cardio guy down in Nettie's area. Looks like a program that you could live with after the shock treatment is done. Many I know have done the Atkins program only to put it back on again soon. We need a healthy understanding of how our bodies process foods and in what combinations and when. I think that with the understanding and breaking some bad habits, we can get healthy again.
-------------------- The SignShop Mendocino, California
Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. — Charles Mingus Posts: 6893 | From: Mendocino, CA. USA | Registered: Nov 1998
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Rick, I've heard of the South Beach Diet, I haven't read much about it but judging from what little I have read it seems more sensible than Atkins. You get *lean* meats and proteins, veggies, dairy.. the only red flag I see right away with it is the removal of *all* carbs including fruits the first couple weeks.
Anyone that has a semi-active lifestyle, ie: you do more than sit on your can all day, NEEDS the carbs for energy - carbs that occur naturally though like those found in fruits or veggies. If you cut out the carbs you can forget about trying to exercise, it's not gonna work cause you'll be doubled over on the floor from the cramping.
The biggest thing is portion control. Even when people eat veggies they eat too much. A serving of potatoes, rice or pasta is only 1/2 cup. A serving of fish (salmon, swordfish, shellfish, etc) beef, pork, chicken, turkey etc is only 4oz. Veggie servings range from 1/2 cup to 1 cup depending on what's being eaten. Dairy is 1 cup of milk or one container of yogurt, or 1/4 cup of cheese. Fruit servings are generally about a cup, but larger fruits like grapefruit and even some of the gigantic oranges we get locally count as two servings. Breakfast cereal serving sizes are between 1/2 cup and 1 cup.
People read nutrition labels on food but they ignore the serving size. They say "Hey, low in fat, low in carbs, I can eat more of it."
If everyone started sticking to the actual single serving sizes, they'd soon realize how much they're overeating.
A little extra every day adds up very quickly. Just 300 extra calories in a day means 4 and a half pounds extra in a year. If I continued on that track for 60 years (until I hit 87 years old) I'd be up to 575lbs.
It's also important to balance the meals. When the meals are balanced your blood sugar is maintained more evenly and you don't have sugar cravings. Getting enough fiber throughout the day also suppresses hunger.
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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Congrats Mike! That is just super!!! You have a great handle on the most sensible nutritional info too.
With all this low carb craze hitting the country lately, it's too easy for people to dismiss the importance of carbs in our diets. Mike's right, you need carbs if you are a physically active person.
I'm back on active cardio exercise daily so I'm getting toned again and have dropped my holiday poundage. Oddly enough, I take in more carbs daily than any low-carb diet would advise.
Don't buy into the low-carb craze as a solution. It's not one for the long term. Just eat right, eat light, and for goodness sake, break a sweat!
Burn baby, burn! Nettie
-------------------- "When Love and Skill Work Together ... Expect a Masterpiece"
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Wow Mike, you've always been a "man with a plan" & it's great to see your efforts pay off like that!! (just in time to hit the beach too!)
Years ago, I really started gainig weight & when I hit 240 I started trying every diet that was out with no real results. I finally just started trying to eat right (it's not really rocket science) but if I really, REALLY wanted that chicken-fried steak smothered in pan gravy with all the trimings or that piece of pie looked especially good, I'd go ahead & order it & really savored each delicious bite. But, when I'd finished half of it, I'd just push the plate away. Worked great for me, other than having to reassure the waitresses that, no, nothings wrong with the food, I'm just full & no, please don't take it back & bring me a replacement.
Since then I've always weighed between 180-190 and have had to occasionally remind myself that "Habit is not a creature to be flung out the window, it must be coaxed down the stairs, one step at a time".
Meanwhile, keep on truckin' & send me some pix from the beach
-------------------- Chris Elliott 1longshot@classicnet.net cell 62084two2232 Posts: 686 | From: Scottsdale, AZ & Anthony, KS, USA | Registered: Dec 1999
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Some of what I'm experimenting with is the "good carbs vs. bad carbs" concept. There are carbs in veggies and whole grains. The least that the carbs are processed the better we handle them, and the longer it takes for our bodies to convert them. Likewise, with the "good fats vs. bad fats." Trying to understand the saturated and unsaturateds and lipids and all the stuff I probably need to know but don't yet will become helpful in making decisions. I'd like to tell my body what to eat rather than have the wild side of momentary desires and cravings dictate my path.
-------------------- The SignShop Mendocino, California
Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. — Charles Mingus Posts: 6893 | From: Mendocino, CA. USA | Registered: Nov 1998
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People think low carb is the solution but the problem is they just eat too much and do too little, period.
I guess my diet could be considered low carb, but that's only because compared to what I *was* eating (whole potatoes, full plates of pasta, etc) it's *lower* carb.
Chris, yep that's kinda the beauty of it now. I'm in the swing of things, I know what I gotta do to get things done. I know if there's a special occassion I can weave off the plan for a meal and snap right back to it without destroying everything up to this point. Example: I had some family visit earlier this week, they wanted to take me out for dinner. We went to a local bar/brewery/restaurant where I had a woodfired margherita pizza - a little 10" one that I split with someone else. MMMMMMM it was tasty, I enjoyed it thoroughly but knew I couldn't go overboard and I couldn't let that give me permission to jump off the ship now. I think part of it is the pizza eating experience. Eating pizza usually means pigging out and without that aspect of it in my head, it wasn't hard to stop!
Rick, don't get *too* wrapped up in looking at fat content. Yes, you need to keep an eye on fats and keep control of them, however you will soon find out when planning meals that the foods you choose will already be limited in fat.
Go for lean meats, which is just about everything under the sun. Lean beef, chicken breast, turkey breast, sea food. Veggies have limited fat (yes some have fat) Choose low fat dairy products.
Everything else is going to be a fat you physically add to other foods for flavor, so go for things like Brummel & Brown spread or Butter Buds instead of margarine/butter, Olive oil instead of veggie oil.
When it comes to salad dressings, I use the regular ones, not the low fat variety. The low fat versions usually have more sodium or something else I don't want. I also use Olive oil/Balsamic Vinegarettes. If the 1 tablespoon serving size of dressing isnt enough for your salad, make the salad smaller. It took me a few days to figure this one out, I kept wondering why I was always wanting to add more dressing to a salad that I had made in a medium sized mixing bowl.
-------------------- "If I share all my wisdom I won't have any left for myself."
Mike Pipes stickerpimp.com Lake Havasu, AZ mike@stickerpimp.com Posts: 8746 | From: Lake Havasu, AZ USA | Registered: Jun 2000
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i had baked pototos the other nite. we stopped at wendy's picked up 3 PLAIN, NOTHING ON THEM. came home chopped up some onions, peppers & shrooms(all of this is complex carbs)sauted then in water, till tender. took the baked pototo, salt peppered, added some low fat cottage cheese, then onions/pepper/shooms.....and hada wonderful meal!!!! all complex carbs. has any one seen this article yet? Obesity is caused by fructose
Fructose, the sweetener used in soft drinks, baked goods and juice drinks, might be the key factor for the increase in obesity across the United States, scientists said. Consumption of fructose does not trigger responses in hormones that regulate appetite and energy use and is more likely to be converted into fat, a study conducted by Lousiana-based Pennington Biomedical Research Centre reveals.
"The increased use of high-fructose corn syrup (HFCS) in the US since the mid-1980s mirrors the rapid increase in obesity," according to the study led by George A Bray, report timesofindia.com
Obesity among American adults climbed from 23 percent in the early 1990s to 30 percent today, according to the U.S. De-partment of Health and Human Services. And with two-thirds of Americans over-weight, that means increased risks for heart disease, diabe-tes and certain cancers.
The debate over high-fruc-tose sweeteners centers on how the body processes sugar. Unlike glucose, a major compo-nent in table sugar, fructose doesn't trigger responses in hormones that regulate energy use and appetite. That means fructose is more likely to be converted into fat, the re-searchers said.
The report, which says more study is needed, also lays blame on people for eating more and exercising less, inform newsday.com
Almost 65% of Americans are either overweight or obese today, compared to 47% in the 1970s. Experts believe this is due to many factors including less physical activity, larger portion sizes, high-fat fare and the availability of food everywhere.
High-fructose corn syrup, which is cheaper to produce than sugars from cane and beets, began being more widely used in the late 1980s and 1990s when Americans' weight started creeping up, says Barry Popkin, a nutrition professor at the University of North Carolina-Chapel Hill.
"We know from animal and human clinical studies that fructose doesn't affect appetite," Popkin says. "So if you drink a soft drink, you don't get filled up like you would if you drank milk." This means that if you were hungry when you consumed the drink you would need to consume additional calories from some other food or beverage, he says, according to usatoday.com
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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to spray it with oil and add vinegar. I do love the way each sausage is in its own wrapper.![[Thanks]](graemlins/thanks.gif)
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or even if you cook it. Interesting to look at all the new stuff.
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