Re: New Guy Questions

[Guest guest]

Thanks...I may try that idea (cottage cheese and oatmeal). I do

have a question about cottage cheese, however. Most people talking

about low-fat cottage cheese. I don't mind the fat free cottage

cheese. Is there a reason to eat the low fat over the fat free

other that taste? I know we need some fat in our diets, but believe

me that I get the fat in other things I eat (Myoplex lite has fat,

for example, as does avocado, fish, chicken, etc.).

> > Thanks . It is hard for me to get any proteins that need

to

> > be cooked in the morning. Most days (so far) I have had low fat

> > cottage cheese and an apple for Meal 1. But if I wanted to have

> > oatmeal and something besides cottage cheese, I need to come up

> with

> > a protein that doesn't need to be cooked and won't turn my

stomach

> > if eaten at the same time as Oatmeal (i think some turkey breast

> > with my oatmeal sounds nauseating, for example).

[Guest guest]

Thanks...I may try that idea (cottage cheese and oatmeal). I do

have a question about cottage cheese, however. Most people talking

about low-fat cottage cheese. I don't mind the fat free cottage

cheese. Is there a reason to eat the low fat over the fat free

other that taste? I know we need some fat in our diets, but believe

me that I get the fat in other things I eat (Myoplex lite has fat,

for example, as does avocado, fish, chicken, etc.).

> > Thanks . It is hard for me to get any proteins that need

to

> > be cooked in the morning. Most days (so far) I have had low fat

> > cottage cheese and an apple for Meal 1. But if I wanted to have

> > oatmeal and something besides cottage cheese, I need to come up

> with

> > a protein that doesn't need to be cooked and won't turn my

stomach

> > if eaten at the same time as Oatmeal (i think some turkey breast

> > with my oatmeal sounds nauseating, for example).

[Guest guest]

This is one time a protein-only shake may come in handy. It really is

a question of cost and flavor, but hands down the BEST tasting

protein shake I know of happens to be one the highest quality as

well .. Muscle Provider from Beverly Nutrition. In this case, you

would have a protein only shake as a drink (think chocolate milk) as

a side item to your oatmeal - just a thought.

Also, don't fret if you like to sweeten your oatmeal a tad. I put a

tsp of organic sugar with a pinch of cinnamon in mine. Personally,

I'll take the miniscule 4 grams or 16 calories of all-natural sugar

over some synthetic substitute any day. It would take 218 of those

teaspoons over the course of a week to prevent me from losing 1 pound

of fat - so 7 of them (if I ate the oatmeal every day) is hardly a

drop in the bucket.

Likness

> Thanks...I may try that idea (cottage cheese and oatmeal). I do

> have a question about cottage cheese, however. Most people talking

> about low-fat cottage cheese. I don't mind the fat free cottage

> cheese. Is there a reason to eat the low fat over the fat free

> other that taste? I know we need some fat in our diets, but

believe

> me that I get the fat in other things I eat (Myoplex lite has fat,

> for example, as does avocado, fish, chicken, etc.).

>

[Guest guest]

In EFL, I noticed that a lot of the Dinner and Lunch meals could be

switched. I'm not sure the criteria he used for determining what is

lunch and what is dinner.

In one of the profiles in the back, a guy was eating the Chocolate

Oatmeal for meal 6 which is a breakfast item. I've done that a few

times since I find it so filling.

I haven't liked eggs much in the past, but the recipes in EFL with

eggs, I could eat anytime of the day.

Andy

One limitation

> people impose on themselves is trying to remain in the tradtional

> mindset society has imposed. We want to trade in the pressure

> of " fast food " and convenience, but somehow want to remain

programmed

> that breakfast should only be eggs and pancakes, etc. Feel free to

> look at each meal as just that - another meal, no rules tied to

> breakfast, lunch, or dinner.

[Guest guest]

Yes, there is a reason to use low fat. Cottage Cheese 4.5 mg of

CLA per gram of fat. You don't get the CLA in fat free cottage

cheese.

CLA is being sold as a supplement for burning fat. There are also

other possible benefits. See

http://www.nationaldairycouncil.org/health/digest/dcd71-4.asp?page=4

Andy

I don't mind the fat free cottage

> cheese. Is there a reason to eat the low fat over the fat free

> other that taste?

[Guest guest]

Stevia is all natural. Do not get me wrong - I am not going to preach

to you that synthetic sugars are bad. I have no proof of that. There

is so much confusing and conflicting information out there, it is

hard to know what to believe. But I do know from working with my

clients, that short of having certain health conditions like being

insulin resistant or diabetic, I do not believe in the notion

of " carb sensitivity " . Especially since I believed I was carb

sensitive myself and recently dropped from 212 to 178 eating over 300

grams of carb per day.

So when I have the option to use a little natural sweetener, I go for

it. Why? Because I think we should approach not " is it bad for me "

but rather, " what does it do FOR me " . With this approach, a Diet Coke

really does not do much FOR you - it is empty nutrition, maybe a

little fluid, and maybe some psychological boost. However, I can turn

around to a pinch of organic sugar or dash of maple, and say, it does

a LOT for me. It is a small amount of carbohydrate, so if it is

combined with protein and healthy fats and fiber, it is NOT a blood

sugar concern. In addition, raw, natural sugar contains protein,

fiber, vitamins, and minerals. Maple syrup contains potassium and

iron. So they do much more FOR me than an artificial sweetner would.

Now, if someone is a CHRONIC consumer of sugar - for example, 12 cups

of coffee a day and sugar in each one, I can see how artificial

sweeteners would be a tool to help them get through those cups

without adding calories. However, in that case, I would much prefer

the person adjust their BEHAVIOR and get over that addiction, rather

than replace it with a crutch. That is what artificial sweeteners,

carb blockers, fat blockers, etc are to me - a crutch. If you want a

sweet dessert, have it. If you want a sweet dessert too often, MANAGE

THE URGE. I LOVE chocolate, so I consume it. But I manage it. I

undersand that it is calories and how it fits into my plan and make

sure I don't let it throw me off course. What I don't do is switch to

Healthy This or That Chocolate and not track it because I feel its

okay to snack on it because it's a " reduced calorie " product. What I

fear even more is that on the real chocolate, I am getting the

benefit of antioxidants and other chemicals. I mean, the chocolate I

eat has three ingredients: organic cocoa butter, organic cocoa, and

beet sugar. It is more natural than most processed breads! On the

other hand, have you ever looked at the ingredients list for

chocolate substitutes (not the carob ones, but the reduced calories)?

WOWZA!!! You would have to take on a degree in latin just to begin to

understand what you were putting in your body as a tradeoff for

managing your cravings for chocolate.

Likness

> >>Also, don't fret if you like to sweeten your oatmeal a tad. I put

a

> tsp of organic sugar with a pinch of cinnamon in mine. Personally,

> I'll take the miniscule 4 grams or 16 calories of all-natural sugar

> over some synthetic substitute any day.

>

>

> What about Stevia? Do you consider that a synthetic substitute

too? I just

> heard something about someother new sweetener derived from kiwi. I

wonder

> what that one's all about.

> Terri

[Guest guest]

Stevia is all natural. Do not get me wrong - I am not going to preach

to you that synthetic sugars are bad. I have no proof of that. There

is so much confusing and conflicting information out there, it is

hard to know what to believe. But I do know from working with my

clients, that short of having certain health conditions like being

insulin resistant or diabetic, I do not believe in the notion

of " carb sensitivity " . Especially since I believed I was carb

sensitive myself and recently dropped from 212 to 178 eating over 300

grams of carb per day.

So when I have the option to use a little natural sweetener, I go for

it. Why? Because I think we should approach not " is it bad for me "

but rather, " what does it do FOR me " . With this approach, a Diet Coke

really does not do much FOR you - it is empty nutrition, maybe a

little fluid, and maybe some psychological boost. However, I can turn

around to a pinch of organic sugar or dash of maple, and say, it does

a LOT for me. It is a small amount of carbohydrate, so if it is

combined with protein and healthy fats and fiber, it is NOT a blood

sugar concern. In addition, raw, natural sugar contains protein,

fiber, vitamins, and minerals. Maple syrup contains potassium and

iron. So they do much more FOR me than an artificial sweetner would.

Now, if someone is a CHRONIC consumer of sugar - for example, 12 cups

of coffee a day and sugar in each one, I can see how artificial

sweeteners would be a tool to help them get through those cups

without adding calories. However, in that case, I would much prefer

the person adjust their BEHAVIOR and get over that addiction, rather

than replace it with a crutch. That is what artificial sweeteners,

carb blockers, fat blockers, etc are to me - a crutch. If you want a

sweet dessert, have it. If you want a sweet dessert too often, MANAGE

THE URGE. I LOVE chocolate, so I consume it. But I manage it. I

undersand that it is calories and how it fits into my plan and make

sure I don't let it throw me off course. What I don't do is switch to

Healthy This or That Chocolate and not track it because I feel its

okay to snack on it because it's a " reduced calorie " product. What I

fear even more is that on the real chocolate, I am getting the

benefit of antioxidants and other chemicals. I mean, the chocolate I

eat has three ingredients: organic cocoa butter, organic cocoa, and

beet sugar. It is more natural than most processed breads! On the

other hand, have you ever looked at the ingredients list for

chocolate substitutes (not the carob ones, but the reduced calories)?

WOWZA!!! You would have to take on a degree in latin just to begin to

understand what you were putting in your body as a tradeoff for

managing your cravings for chocolate.

Likness

> >>Also, don't fret if you like to sweeten your oatmeal a tad. I put

a

> tsp of organic sugar with a pinch of cinnamon in mine. Personally,

> I'll take the miniscule 4 grams or 16 calories of all-natural sugar

> over some synthetic substitute any day.

>

>

> What about Stevia? Do you consider that a synthetic substitute

too? I just

> heard something about someother new sweetener derived from kiwi. I

wonder

> what that one's all about.

> Terri

[Guest guest]

Stevia is all natural. Do not get me wrong - I am not going to preach

to you that synthetic sugars are bad. I have no proof of that. There

is so much confusing and conflicting information out there, it is

hard to know what to believe. But I do know from working with my

clients, that short of having certain health conditions like being

insulin resistant or diabetic, I do not believe in the notion

of " carb sensitivity " . Especially since I believed I was carb

sensitive myself and recently dropped from 212 to 178 eating over 300

grams of carb per day.

So when I have the option to use a little natural sweetener, I go for

it. Why? Because I think we should approach not " is it bad for me "

but rather, " what does it do FOR me " . With this approach, a Diet Coke

really does not do much FOR you - it is empty nutrition, maybe a

little fluid, and maybe some psychological boost. However, I can turn

around to a pinch of organic sugar or dash of maple, and say, it does

a LOT for me. It is a small amount of carbohydrate, so if it is

combined with protein and healthy fats and fiber, it is NOT a blood

sugar concern. In addition, raw, natural sugar contains protein,

fiber, vitamins, and minerals. Maple syrup contains potassium and

iron. So they do much more FOR me than an artificial sweetner would.

Now, if someone is a CHRONIC consumer of sugar - for example, 12 cups

of coffee a day and sugar in each one, I can see how artificial

sweeteners would be a tool to help them get through those cups

without adding calories. However, in that case, I would much prefer

the person adjust their BEHAVIOR and get over that addiction, rather

than replace it with a crutch. That is what artificial sweeteners,

carb blockers, fat blockers, etc are to me - a crutch. If you want a

sweet dessert, have it. If you want a sweet dessert too often, MANAGE

THE URGE. I LOVE chocolate, so I consume it. But I manage it. I

undersand that it is calories and how it fits into my plan and make

sure I don't let it throw me off course. What I don't do is switch to

Healthy This or That Chocolate and not track it because I feel its

okay to snack on it because it's a " reduced calorie " product. What I

fear even more is that on the real chocolate, I am getting the

benefit of antioxidants and other chemicals. I mean, the chocolate I

eat has three ingredients: organic cocoa butter, organic cocoa, and

beet sugar. It is more natural than most processed breads! On the

other hand, have you ever looked at the ingredients list for

chocolate substitutes (not the carob ones, but the reduced calories)?

WOWZA!!! You would have to take on a degree in latin just to begin to

understand what you were putting in your body as a tradeoff for

managing your cravings for chocolate.

Likness

> >>Also, don't fret if you like to sweeten your oatmeal a tad. I put

a

> tsp of organic sugar with a pinch of cinnamon in mine. Personally,

> I'll take the miniscule 4 grams or 16 calories of all-natural sugar

> over some synthetic substitute any day.

>

>

> What about Stevia? Do you consider that a synthetic substitute

too? I just

> heard something about someother new sweetener derived from kiwi. I

wonder

> what that one's all about.

> Terri