Re: Metabolism of a Slug

November 3, 2003

CHEESEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

On my way, need tyrosine! Can you spare a cup of Parmesan?

ThyroFeisty

Re: Re: Metabolism of a slug

Zina... you should know.... The number three group that and I are

running: Overcoming TD Metabolism (TD is thyroid disorder)....

I've not started posting recipes yet. The house is in a turmoil as I help

the folks to get ready to leave. This is the first time I've been on the

computer in nearly 12 hours!!!!

As I was going through stuff over the weekend I decided that I'll post

the recipes with their calorie, fat, protein and carb counts. It may turn

out that this will work better of one of the web sites, either my

personal one or our soon to launch Groups web site. That way everybody

has the info they need to weigh a given recipe to meet their nutritional

goals as well as checking to see if it might be a good match for their

taste buds. I'll list brand name of ingredients, where applicable, so

substitutions that are made can be re-calculated.

I had someone else sample my new rice version. I have to calculate the

numbers for it, I just made it this afternoon for the first time. I've

been seasoning the rice as I cook it, using a slightly different cooking

method that I learned on the food channel. You reduce the amount of water

slightly and bring it to a boil before adding the dry rice. I've been

adding a Tblsp of butter and assorted herbs and spice to the boiling

water and giving the rice a quick stir when I add it. Then put on the

cover and reduce to simmer for 20 minutes on a regular gas stove. Turn

off the heat and leave on the still hot electric burner if that's the

style stove you have. The scent of the rice with the seasoning is to die

for! The rice has a nice body to it, not sticky and has a nice firm bite

to it, not mushy, the butter adds a depth to it. Hard to describe, makes

it more like a food item and less of a filler. For the sauce I made a

simple one. About a quarter cup of water, 4 ounces of Velveeta cheese

(this was for four servings) and a Tblsp of my favorite BBQ sauce - Ken

.

The result is a very satisfying serving, one cup of the rice blend to 1/4

cup of the cheese sauce. Because the rice is seasoned and flavorful on

it's own you can do with far less sauce, reducing the total calories. The

aftertaste makes it. The rice, cooked this way is a food to chew, not

swallow like people often do with a soft rice. The cheese sauce with the

BBQ sauce is leaving a very pleasant aftertaste.... My mouth is running

around feeling like we had a great BBQ something... but with a lot less

calories then having a big cook out...

Another one to add to my list of yummies!

Topper ()

On Tue, 04 Nov 2003 00:06:00 -0000 " thwacksplat "

writes:

> Okay, what is OTDM? I WANT your recipes!!!!

>

> Zina

November 4, 2003

Way to go, Topper! I believe it is true about the water because when

a person loses weight, its usual water weight in the beginning.

Zina

> I tend to think that a lot of the rapid weight jumps may have a lot

to do

> with the body being slow in processing that big meal and the water

weight

> that can build up when the system is off kilter....

>

> One of the things that I've noticed as I've been dropping weight is

> increased frequency in emptying my bladder.... I've heard that we

store a

> lot more water than 'normal' folks and that's one of the things

that we

> start shedding as our bodies balance out.....

>

> .... I modeled my leather jacket for Ruth (she lives here with me

and my

> pop and has been gone for the last five weeks) She was with me when

the

> jacket was given to me and knows that it was too small for me to zip

> up... I showed her today that I now have a 6 inch overlap in the

front!

> Also made the comment that I'm drying my jeans in the dryer 'cause

> they're too loose.... ehehehehe

>

> I'm making progress.

>

> Topper ()

>

> On Mon, 03 Nov 2003 18:17:08 -0000 " robert " <multidogwalker@y...>

> writes:

> > Hi,

> > Like I said, I am butting into your deal!... BUT... You

would

> > have to eat 6600 calories more than you burn to gain 2 lbs , or

> > 16500

> > to gain 5 lbs... I have the same super slow metabo that you have.

I

> > would think most of us here do... but this is really simple

math...

> > if you are eating 800-1200 calories a day, and even if you are

> > burning ZERO, it would take 2-4 days to gain a pound... and it

does

> > take calories to live, and think, and have a heart beat... so my

> > point was a BODY image point of view... if you obsess over the

scale

> > you will spend a lot of time upset and thinking you are a

> > failure...

> > JUST MY HUMBLE OPINION

> >

> > Bobby

November 4, 2003

Okay, but remember I'm terrible with those acronyms! I haven't

joined that group yet. Could you invite me to join?

Zina

> Zina... you should know.... The number three group that and I

are

> running: Overcoming TD Metabolism (TD is thyroid disorder)....

>

> I've not started posting recipes yet. The house is in a turmoil as

I help

> the folks to get ready to leave. This is the first time I've been

on the

> computer in nearly 12 hours!!!!

>

> As I was going through stuff over the weekend I decided that I'll

post

> the recipes with their calorie, fat, protein and carb counts. It

may turn

> out that this will work better of one of the web sites, either my

> personal one or our soon to launch Groups web site. That way

everybody

> has the info they need to weigh a given recipe to meet their

nutritional

> goals as well as checking to see if it might be a good match for

their

> taste buds. I'll list brand name of ingredients, where applicable,

so

> substitutions that are made can be re-calculated.

>

> I had someone else sample my new rice version. I have to calculate

the

> numbers for it, I just made it this afternoon for the first time.

I've

> been seasoning the rice as I cook it, using a slightly different

cooking

> method that I learned on the food channel. You reduce the amount of

water

> slightly and bring it to a boil before adding the dry rice. I've

been

> adding a Tblsp of butter and assorted herbs and spice to the boiling

> water and giving the rice a quick stir when I add it. Then put on

the

> cover and reduce to simmer for 20 minutes on a regular gas stove.

Turn

> off the heat and leave on the still hot electric burner if that's

the

> style stove you have. The scent of the rice with the seasoning is

to die

> for! The rice has a nice body to it, not sticky and has a nice firm

bite

> to it, not mushy, the butter adds a depth to it. Hard to describe,

makes

> it more like a food item and less of a filler. For the sauce I made

a

> simple one. About a quarter cup of water, 4 ounces of Velveeta

cheese

> (this was for four servings) and a Tblsp of my favorite BBQ sauce -

Ken

> .

>

> The result is a very satisfying serving, one cup of the rice blend

to 1/4

> cup of the cheese sauce. Because the rice is seasoned and flavorful

on

> it's own you can do with far less sauce, reducing the total

calories. The

> aftertaste makes it. The rice, cooked this way is a food to chew,

not

> swallow like people often do with a soft rice. The cheese sauce

with the

> BBQ sauce is leaving a very pleasant aftertaste.... My mouth is

running

> around feeling like we had a great BBQ something... but with a lot

less

> calories then having a big cook out...

>

> Another one to add to my list of yummies!

>

> Topper ()

>

> On Tue, 04 Nov 2003 00:06:00 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, what is OTDM? I WANT your recipes!!!!

> >

> > Zina

November 4, 2003

Okay, but remember I'm terrible with those acronyms! I haven't

joined that group yet. Could you invite me to join?

Zina

> Zina... you should know.... The number three group that and I

are

> running: Overcoming TD Metabolism (TD is thyroid disorder)....

>

> I've not started posting recipes yet. The house is in a turmoil as

I help

> the folks to get ready to leave. This is the first time I've been

on the

> computer in nearly 12 hours!!!!

>

> As I was going through stuff over the weekend I decided that I'll

post

> the recipes with their calorie, fat, protein and carb counts. It

may turn

> out that this will work better of one of the web sites, either my

> personal one or our soon to launch Groups web site. That way

everybody

> has the info they need to weigh a given recipe to meet their

nutritional

> goals as well as checking to see if it might be a good match for

their

> taste buds. I'll list brand name of ingredients, where applicable,

so

> substitutions that are made can be re-calculated.

>

> I had someone else sample my new rice version. I have to calculate

the

> numbers for it, I just made it this afternoon for the first time.

I've

> been seasoning the rice as I cook it, using a slightly different

cooking

> method that I learned on the food channel. You reduce the amount of

water

> slightly and bring it to a boil before adding the dry rice. I've

been

> adding a Tblsp of butter and assorted herbs and spice to the boiling

> water and giving the rice a quick stir when I add it. Then put on

the

> cover and reduce to simmer for 20 minutes on a regular gas stove.

Turn

> off the heat and leave on the still hot electric burner if that's

the

> style stove you have. The scent of the rice with the seasoning is

to die

> for! The rice has a nice body to it, not sticky and has a nice firm

bite

> to it, not mushy, the butter adds a depth to it. Hard to describe,

makes

> it more like a food item and less of a filler. For the sauce I made

a

> simple one. About a quarter cup of water, 4 ounces of Velveeta

cheese

> (this was for four servings) and a Tblsp of my favorite BBQ sauce -

Ken

> .

>

> The result is a very satisfying serving, one cup of the rice blend

to 1/4

> cup of the cheese sauce. Because the rice is seasoned and flavorful

on

> it's own you can do with far less sauce, reducing the total

calories. The

> aftertaste makes it. The rice, cooked this way is a food to chew,

not

> swallow like people often do with a soft rice. The cheese sauce

with the

> BBQ sauce is leaving a very pleasant aftertaste.... My mouth is

running

> around feeling like we had a great BBQ something... but with a lot

less

> calories then having a big cook out...

>

> Another one to add to my list of yummies!

>

> Topper ()

>

> On Tue, 04 Nov 2003 00:06:00 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, what is OTDM? I WANT your recipes!!!!

> >

> > Zina

November 4, 2003

Okay, but remember I'm terrible with those acronyms! I haven't

joined that group yet. Could you invite me to join?

Zina

> Zina... you should know.... The number three group that and I

are

> running: Overcoming TD Metabolism (TD is thyroid disorder)....

>

> I've not started posting recipes yet. The house is in a turmoil as

I help

> the folks to get ready to leave. This is the first time I've been

on the

> computer in nearly 12 hours!!!!

>

> As I was going through stuff over the weekend I decided that I'll

post

> the recipes with their calorie, fat, protein and carb counts. It

may turn

> out that this will work better of one of the web sites, either my

> personal one or our soon to launch Groups web site. That way

everybody

> has the info they need to weigh a given recipe to meet their

nutritional

> goals as well as checking to see if it might be a good match for

their

> taste buds. I'll list brand name of ingredients, where applicable,

so

> substitutions that are made can be re-calculated.

>

> I had someone else sample my new rice version. I have to calculate

the

> numbers for it, I just made it this afternoon for the first time.

I've

> been seasoning the rice as I cook it, using a slightly different

cooking

> method that I learned on the food channel. You reduce the amount of

water

> slightly and bring it to a boil before adding the dry rice. I've

been

> adding a Tblsp of butter and assorted herbs and spice to the boiling

> water and giving the rice a quick stir when I add it. Then put on

the

> cover and reduce to simmer for 20 minutes on a regular gas stove.

Turn

> off the heat and leave on the still hot electric burner if that's

the

> style stove you have. The scent of the rice with the seasoning is

to die

> for! The rice has a nice body to it, not sticky and has a nice firm

bite

> to it, not mushy, the butter adds a depth to it. Hard to describe,

makes

> it more like a food item and less of a filler. For the sauce I made

a

> simple one. About a quarter cup of water, 4 ounces of Velveeta

cheese

> (this was for four servings) and a Tblsp of my favorite BBQ sauce -

Ken

> .

>

> The result is a very satisfying serving, one cup of the rice blend

to 1/4

> cup of the cheese sauce. Because the rice is seasoned and flavorful

on

> it's own you can do with far less sauce, reducing the total

calories. The

> aftertaste makes it. The rice, cooked this way is a food to chew,

not

> swallow like people often do with a soft rice. The cheese sauce

with the

> BBQ sauce is leaving a very pleasant aftertaste.... My mouth is

running

> around feeling like we had a great BBQ something... but with a lot

less

> calories then having a big cook out...

>

> Another one to add to my list of yummies!

>

> Topper ()

>

> On Tue, 04 Nov 2003 00:06:00 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, what is OTDM? I WANT your recipes!!!!

> >

> > Zina

November 4, 2003

I'm behind in emails... If hasn't already caught up with this..

I'll be online to do it sometime later today.....

They leave tomorrow.... then the phone is MINE!!!!!!

Topper ()

On Tue, 04 Nov 2003 19:07:32 -0000 " thwacksplat "

writes:

> Okay, but remember I'm terrible with those acronyms! I haven't

> joined that group yet. Could you invite me to join?

>

> Zina

November 5, 2003

Okay, no worries because I'm a PROUD member now! Thanks!

ThyroWarrior

> I'm behind in emails... If hasn't already caught up with

this..

> I'll be online to do it sometime later today.....

>

> They leave tomorrow.... then the phone is MINE!!!!!!

>

> Topper ()

>

> On Tue, 04 Nov 2003 19:07:32 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, but remember I'm terrible with those acronyms! I haven't

> > joined that group yet. Could you invite me to join?

> >

> > Zina

November 5, 2003

Okay, no worries because I'm a PROUD member now! Thanks!

ThyroWarrior

> I'm behind in emails... If hasn't already caught up with

this..

> I'll be online to do it sometime later today.....

>

> They leave tomorrow.... then the phone is MINE!!!!!!

>

> Topper ()

>

> On Tue, 04 Nov 2003 19:07:32 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, but remember I'm terrible with those acronyms! I haven't

> > joined that group yet. Could you invite me to join?

> >

> > Zina

November 5, 2003

Okay, no worries because I'm a PROUD member now! Thanks!

ThyroWarrior

> I'm behind in emails... If hasn't already caught up with

this..

> I'll be online to do it sometime later today.....

>

> They leave tomorrow.... then the phone is MINE!!!!!!

>

> Topper ()

>

> On Tue, 04 Nov 2003 19:07:32 -0000 " thwacksplat "

> <zinatrotter@b...> writes:

> > Okay, but remember I'm terrible with those acronyms! I haven't

> > joined that group yet. Could you invite me to join?

> >

> > Zina

November 5, 2003

Cool!

ThyroGeek

On Wed, 05 Nov 2003 20:38:44 -0000 " thwacksplat "

writes:

> Okay, no worries because I'm a PROUD member now! Thanks!

>

> ThyroWarrior

November 5, 2003

Cool!

ThyroGeek

On Wed, 05 Nov 2003 20:38:44 -0000 " thwacksplat "

writes:

> Okay, no worries because I'm a PROUD member now! Thanks!

>

> ThyroWarrior

November 5, 2003

Cool!

ThyroGeek

On Wed, 05 Nov 2003 20:38:44 -0000 " thwacksplat "

writes:

> Okay, no worries because I'm a PROUD member now! Thanks!

>

> ThyroWarrior

November 8, 2003

Hi, I'm popping in from my grazing on thistles in the Slough of

Despond, my Eeyorish disposition being ascendant just now.

I've heard that water is what the fat cells clutch when we deprive

'em of their nice round fat shape. They want to stay plump, so

they plump up on water. Then, when we persist in depriving 'em

of sustenance, they eventually let go of the water and just hang

around, depleted and waiting for us to slip up and eat carby stuff

again. Honest. I heard that. I did. Honest. Uh-huh. I believe it.

I'm looking at a future full of depleted fat cells, just lurking in

hopes that I'll trip on an eclair. Meanwhile, I've found a way of

making water taste heavenly. I drip a few drops of stevia into my

64oz Tupper and fill it up with tapwater. Tastes like spring water

to me. I cannot get enough of it. Not exactly sweet, but not as

icky as water was tasting to me at first. Unbelievable! Yay!

I love the muffin-tin idea. I'm so caught up in looking at my

issues around portion control. Smaller plate. Chewing longer.

Putting the fork down. Fork. Yes, I do use a fork, not a shovel,

and I've ceased inhaling food the way I used to do. I eat bites.

Bitty bites, sometimes, as I think about eating consciously.

Doing up portions in a muffin cup sounds like a very good idea

for Ms.Dis-pro-portion-ate here. Thanks for the idea!-Zer

> > I tend to think that a lot of the rapid weight jumps may have a

lot to do with the body being slow in processing that big meal

and the water weight that can build up when the system is off

kilter....

> > One of the things that I've noticed as I've been dropping

weight is increased frequency in emptying my bladder.... I've

heard that we store a lot more water than 'normal' folks and

that's one of the things that we start shedding as our bodies

balance out........

> >... I'm drying my jeans in the dryer 'cause they're too loose....

ehehehehe... I'm making progress.

> > Topper ()

November 8, 2003