Re: eating for life - huh?

January 2, 2007

Sher,

We wondered the same thing too. We tend to switch out whole grain pasta with

regular from time to time. As for the breads etc. We tend to chose whole grains

because we simply like thm better. If we have to we chose white breads when

eating out.

~

boo to you wrote:

happy new year, y'all, from the house of contagion (where everyone has

a

terrible virus!)

so, to start the new year off right (and to further inspire myself), i

borrowed " eating for life " from the library. i'm enjoying the read,

though i must say i am a little confused here. for example, i'm looking

at bill's recipe for " mom's chicken enchiladas " with sheer amazement --

corn tortillas? green enchilada sauce? light sour cream? is this all ok?

where's the whole wheat?

recipes like these make me wonder whether i am interpreting things too

strictly. maybe i just need to s t e p a w a y from the book. he even

has recipes that are with ::sigh:: regular (non whole wheat) pasta! now,

all of this is easily remedied, obviously, but i just wonder -- did i

somehow miss something about white flour products, etc?

in a word, eek.

~sher

January 2, 2007

LOL, I don't think you missed anything

I'm not really sure what to say about the regular pasta (which recipe is

that anyway? I know most of them use WW), except that I would switch it for

WW if I could. As to the corn tortillas, I think that's considered approved

because its made out of corn, not white flour, and corn is on the approved

list.

Light sour cream and even light cheese is okay in moderation. You'll notice

in the " Snacks " section, one of his listed snacks is an apple and low fat

cheese. You definitely do have to have some fats in your diet. I can tell

you from personal experience, I was making recipes out of this book

exclusively, and got down to about 20-21% bodyfat.

I will agree wholeheartedly with you though, between the BFL book and the

EFL book, Bill does seem to loosen his restrictions.

>

> happy new year, y'all, from the house of contagion (where everyone has a

> terrible virus!)

>

> so, to start the new year off right (and to further inspire myself), i

> borrowed " eating for life " from the library. i'm enjoying the read,

> though i must say i am a little confused here. for example, i'm looking

> at bill's recipe for " mom's chicken enchiladas " with sheer amazement --

> corn tortillas? green enchilada sauce? light sour cream? is this all ok?

> where's the whole wheat?

>

> recipes like these make me wonder whether i am interpreting things too

> strictly. maybe i just need to s t e p a w a y from the book. he even

> has recipes that are with ::sigh:: regular (non whole wheat) pasta! now,

> all of this is easily remedied, obviously, but i just wonder -- did i

> somehow miss something about white flour products, etc?

>

> in a word, eek.

>

> ~sher

>

January 2, 2007

I've been debating about whether to get this book, but after this: " I was making

recipes out of this book

exclusively, and got down to about 20-21% bodyfat "

I'm sold!

January 2, 2007

I have wondered this as well, as I LOVE the book and have made a few

of the YUMMY recipes and am starting to use it a ton starting

tomorrow when I really commit myself, but I have/had read a few

reviews before I bought it on amazon about how some people think it

is garbage because he calls for some processed foods in there when

the plan was supposed to restrict most of that stuff. Then again,

those same people are the ones that keep saying don't eat any meat,

meat is bad it will cause you heartattacks and blah blah blah.

I personaly think that he was just trying to maybe make it a little

more livable and easier for people to stick to it, but I dunno. I

too got a bit confused when I saw corn tortillas and tri-colored

pasta and egg noodles instead of whole wheat stuff and alot more

bread stuff than I would have thought.

> >

> > happy new year, y'all, from the house of contagion (where

everyone has a

> > terrible virus!)

> >

> > so, to start the new year off right (and to further inspire

myself), i

> > borrowed " eating for life " from the library. i'm enjoying the

read,

> > though i must say i am a little confused here. for example, i'm

looking

> > at bill's recipe for " mom's chicken enchiladas " with sheer

amazement --

> > corn tortillas? green enchilada sauce? light sour cream? is this

all ok?

> > where's the whole wheat?

> >

> > recipes like these make me wonder whether i am interpreting

things too

> > strictly. maybe i just need to s t e p a w a y from the book. he

even

> > has recipes that are with ::sigh:: regular (non whole wheat)

pasta! now,

> > all of this is easily remedied, obviously, but i just wonder --

did i

> > somehow miss something about white flour products, etc?

> >

> > in a word, eek.

> >

> > ~sher

> >

January 2, 2007

I think that the people who are the most successful at getting and staying

lean are the people who can do it the longest. EFL is all about the " for

life " part of it. Anybody can follow a strict diet for a few weeks and then

quit and regain it all. And the more restrictive and fanatical you are about

the diet, the more likely you WILL quit and regain it all.

In the end, the person who ate the corn tortillas and the light sour cream

but *totally* embraced the lifestyle, loved it, and kept it up for years,

will achieve much more dramatic results than the person who lived on chicken

and broccoli and oatmeal for eight weeks and then said the hell with it.

Now, if you're totally driven to lose fat as quickly as humanly possible

and win the contest, you're probably better off sticking to the original

authorized foods list. But if you want to get really lean, enjoy the

process, and actually live that way forever, you should seriously entertain

the idea of having an occasional bread crumb or shot of whipped cream. The

earth won't topple off its axis or anything, and you can still have great

abs.

>

> happy new year, y'all, from the house of contagion (where everyone has a

> terrible virus!)

>

> so, to start the new year off right (and to further inspire myself), i

> borrowed " eating for life " from the library. i'm enjoying the read,

> though i must say i am a little confused here. for example, i'm looking

> at bill's recipe for " mom's chicken enchiladas " with sheer amazement --

> corn tortillas? green enchilada sauce? light sour cream? is this all ok?

> where's the whole wheat?

>

> recipes like these make me wonder whether i am interpreting things too

> strictly. maybe i just need to s t e p a w a y from the book. he even

> has recipes that are with ::sigh:: regular (non whole wheat) pasta! now,

> all of this is easily remedied, obviously, but i just wonder -- did i

> somehow miss something about white flour products, etc?

>

> in a word, eek.

>

> ~sher

>

January 2, 2007

Regular pasta in the in an appropriate portion or white bread is not going

to make or break your results. Whole unprocessed foods are always

a better choice though. The key here is that its a BETTER CHOICE.

Whole grain food have a lower glycemic index for one thing but

the glycemic index of a carb is lowered when you combine it with

fats or proteins anyway. If you are eating a piece of bread by

itself (which you should never eat a carb w/out a protein) then

the glycemic index is what it is for bread. When you combine

it with protein and whatever fat it may contain, then its going

to be lower. That's just one reason for picking whole grain bread

or pasta over regular. However, its not going to make or break

your results unless you are a woman about about 15% bf and

trying to get lower. Then focusing on details like this may be

where you need to go with your program.

Deanna

eating for life - huh?

happy new year, y'all, from the house of contagion (where everyone has a

terrible virus!)

so, to start the new year off right (and to further inspire myself), i

borrowed " eating for life " from the library. i'm enjoying the read,

though i must say i am a little confused here. for example, i'm looking

at bill's recipe for " mom's chicken enchiladas " with sheer amazement --

corn tortillas? green enchilada sauce? light sour cream? is this all ok?

where's the whole wheat?

recipes like these make me wonder whether i am interpreting things too

strictly. maybe i just need to s t e p a w a y from the book. he even

has recipes that are with ::sigh:: regular (non whole wheat) pasta! now,

all of this is easily remedied, obviously, but i just wonder -- did i

somehow miss something about white flour products, etc?

in a word, eek.

~sher

January 2, 2007

Another good one to check out is Cooking Light. They have a TON of recipes

every month, but you have to watch them. They are *light* and not always

healthful. What I mean is you will see a lot more oil, white flour, turkey

sausage, etc. but better for you of course than their full-fat

counterparts. Some of the recipes in that publication are BFL friendly

right off the bat, some need to be modified, and some are better saved for

free day.

>

> I've been debating about whether to get this book, but after this: " I

> was making recipes out of this book

> exclusively, and got down to about 20-21% bodyfat "

>

> I'm sold!

>

January 2, 2007

>

> I've been debating about whether to get this book, but after

this: " I was making recipes out of this book

> exclusively, and got down to about 20-21% bodyfat "

>

> I'm sold!

>

January 2, 2007

Dang!!! That clinches it for me, too. DH and I were browsing the

book yesterday, and DSD16 even said the food looked good and edible.

Of course DH and DSD are both so skinny, they don't need diet foods.

Good food will be very good for them, tho

Good Luck to all with keeping on track....I will be right there along

with y'all!

BJ in Idaho

>

> I've been debating about whether to get this book, but after

this: " I was making recipes out of this book

> exclusively, and got down to about 20-21% bodyfat "

>

> I'm sold!

>

January 3, 2007

Waittaminute--the reason corn tortillas are in there is because they are a whole

grain, as far as I can tell. They are not evil processed carbs. Whole corn.

And in the original book, he uses regular pasta as a carb. Yes, it's less

nutritious, but if you don't do it all the time it's not such a big deal. Yes,

it is processed, but it's not wonderbread fergawdsakes. : )

Best Regards,

beth