Re: is this connected in any way I wonder?

[Guest guest]

In a message dated 28/11/2006 11:52:38 GMT Standard Time,

artisticgroomer@... writes:

I don't know the answer, but i DO know that until your body is ready to

lose it, even starvation doesn't work. BTDT!

I am thinking it could be fluid?

What does BTDT mean?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 12:35:08 GMT Standard Time,

phonicity@... writes:

I know you don't feel well and this might be a real drag, but if you have a

steamer and can put a few cuts in a few veggies and stick them in the steamer

until their crunchy gender and throw some kind of protein on the broiler.

You might find your meal replacement formula was partly to blame for how you're

feeling.

Worth a try though there does not seem to be anything strange in the PGX.

I have been eating ordinary meals as well - veg and meat with the odd piece

of fruit.

Yes I think I will try that and see what happens, like you say nothing to

lose except some fat.

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 12:37:33 GMT Standard Time,

artisticgroomer@... writes:

Mine sure isn't. If your hands and feet are not swellign it is not likely to

be fluid. BTDT = Been There, Done That! LOL

My legs feel like they are swollen and my rings are always tight.

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 12:37:33 GMT Standard Time,

artisticgroomer@... writes:

Mine sure isn't. If your hands and feet are not swellign it is not likely to

be fluid. BTDT = Been There, Done That! LOL

My legs feel like they are swollen and my rings are always tight.

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 14:26:19 GMT Standard Time,

linnmiller@... writes:

has a good idea here. A lot of meal replacement powders are

basically MSG. This could be causing your problems. You can't go

wrong with putting real whole foods in your body. Remember every

cell in your body functions by what you eat. Stick with protein,

lots of veggies, and maybe some low carb fruits, the whole fruit

though, that's important. The whole fruit contains the fiber. Lots

of fiber is very important in your diet.

Hi Linn

I had hoped that PGX was different from the usual run-of-the-mill meal

repalcement thingees.

I'll just list what it contains:

per serving

Total carb. 16 g

Calories 230

Total fat 7g

Dietary fiber 6g

Soluble fiber 5g

Sugars 9g

Protein 19g

Vit A 2100 IU

Vit C 20 mg

Vit D 100 IU

Vit E 6 IU

Thiamine 0.75 mg

Riboflavin 0.8 mg

Niacin 12 mg

B6 0.75 mg

Folic Acid 120 mg

B12 0.5 mcg

Biotin 75 mcg

B5 2.5 mg

Calcium 750 mg

Iron 2.5 mg

Phosphorous 250 mg

Iodine 40 mcg

Magnesium citrate 120 mg

Zinc 6 mg

Selenium 20 mcg

Copper 0.5 mg

Manganese citrate 1 mg

Chromium chelate 20 mcg

Molybdenum 25 mcg

Sodium 260 mg

Potassium 390 mg

Whey protein

(concentrate milk),

microfiltered, undenatured 24 g

PGX, highly purified fiber

blend with sodium

alginate, xantham gum 5g

Lecithin 4.4 g

Med. Chain

Triglycerides 2.4 g

Stevia leaf powder 7 mg

So I have been having this for breakfast or lunch and again as a dessert

after dinner which would give me about 96 g (as there are two servings per

portion) of carb. for the three portions. HEY!!!!!!!!!!!! That is a lot of

carb

is it not before even including my other 'real foods' in the equation i.e.

dinner of meat and veg and cheese w/cracker and off piece of fruit????

How much carb does a person need to eat to lose weight?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 14:26:19 GMT Standard Time,

linnmiller@... writes:

has a good idea here. A lot of meal replacement powders are

basically MSG. This could be causing your problems. You can't go

wrong with putting real whole foods in your body. Remember every

cell in your body functions by what you eat. Stick with protein,

lots of veggies, and maybe some low carb fruits, the whole fruit

though, that's important. The whole fruit contains the fiber. Lots

of fiber is very important in your diet.

Hi Linn

I had hoped that PGX was different from the usual run-of-the-mill meal

repalcement thingees.

I'll just list what it contains:

per serving

Total carb. 16 g

Calories 230

Total fat 7g

Dietary fiber 6g

Soluble fiber 5g

Sugars 9g

Protein 19g

Vit A 2100 IU

Vit C 20 mg

Vit D 100 IU

Vit E 6 IU

Thiamine 0.75 mg

Riboflavin 0.8 mg

Niacin 12 mg

B6 0.75 mg

Folic Acid 120 mg

B12 0.5 mcg

Biotin 75 mcg

B5 2.5 mg

Calcium 750 mg

Iron 2.5 mg

Phosphorous 250 mg

Iodine 40 mcg

Magnesium citrate 120 mg

Zinc 6 mg

Selenium 20 mcg

Copper 0.5 mg

Manganese citrate 1 mg

Chromium chelate 20 mcg

Molybdenum 25 mcg

Sodium 260 mg

Potassium 390 mg

Whey protein

(concentrate milk),

microfiltered, undenatured 24 g

PGX, highly purified fiber

blend with sodium

alginate, xantham gum 5g

Lecithin 4.4 g

Med. Chain

Triglycerides 2.4 g

Stevia leaf powder 7 mg

So I have been having this for breakfast or lunch and again as a dessert

after dinner which would give me about 96 g (as there are two servings per

portion) of carb. for the three portions. HEY!!!!!!!!!!!! That is a lot of

carb

is it not before even including my other 'real foods' in the equation i.e.

dinner of meat and veg and cheese w/cracker and off piece of fruit????

How much carb does a person need to eat to lose weight?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 14:26:19 GMT Standard Time,

linnmiller@... writes:

has a good idea here. A lot of meal replacement powders are

basically MSG. This could be causing your problems. You can't go

wrong with putting real whole foods in your body. Remember every

cell in your body functions by what you eat. Stick with protein,

lots of veggies, and maybe some low carb fruits, the whole fruit

though, that's important. The whole fruit contains the fiber. Lots

of fiber is very important in your diet.

Hi Linn

I had hoped that PGX was different from the usual run-of-the-mill meal

repalcement thingees.

I'll just list what it contains:

per serving

Total carb. 16 g

Calories 230

Total fat 7g

Dietary fiber 6g

Soluble fiber 5g

Sugars 9g

Protein 19g

Vit A 2100 IU

Vit C 20 mg

Vit D 100 IU

Vit E 6 IU

Thiamine 0.75 mg

Riboflavin 0.8 mg

Niacin 12 mg

B6 0.75 mg

Folic Acid 120 mg

B12 0.5 mcg

Biotin 75 mcg

B5 2.5 mg

Calcium 750 mg

Iron 2.5 mg

Phosphorous 250 mg

Iodine 40 mcg

Magnesium citrate 120 mg

Zinc 6 mg

Selenium 20 mcg

Copper 0.5 mg

Manganese citrate 1 mg

Chromium chelate 20 mcg

Molybdenum 25 mcg

Sodium 260 mg

Potassium 390 mg

Whey protein

(concentrate milk),

microfiltered, undenatured 24 g

PGX, highly purified fiber

blend with sodium

alginate, xantham gum 5g

Lecithin 4.4 g

Med. Chain

Triglycerides 2.4 g

Stevia leaf powder 7 mg

So I have been having this for breakfast or lunch and again as a dessert

after dinner which would give me about 96 g (as there are two servings per

portion) of carb. for the three portions. HEY!!!!!!!!!!!! That is a lot of

carb

is it not before even including my other 'real foods' in the equation i.e.

dinner of meat and veg and cheese w/cracker and off piece of fruit????

How much carb does a person need to eat to lose weight?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 16:24:22 GMT Standard Time,

lynworth@... writes:

because you lowered your armour dose?

Lynda

Do you think that is it Lynda?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 16:24:22 GMT Standard Time,

lynworth@... writes:

because you lowered your armour dose?

Lynda

Do you think that is it Lynda?

Mo

NOVA Counselling & Healing Services

[Guest guest]

In a message dated 28/11/2006 16:24:22 GMT Standard Time,

lynworth@... writes:

because you lowered your armour dose?

Lynda

Do you think that is it Lynda?

Mo

NOVA Counselling & Healing Services

[Guest guest]

Mo, its probably mucin or toxic bloat. I have been on a candida diet for 8

weeks now. NO carbs, NO sugars, just lean meats/veggies. And I haven't

lost a pound.

I still have jelly belly, jiggly thighs, and flabby upper arms. you may not

ever diet this stuff off, you body has put toxins there in a place that

cannot be metabolized in order to protect your body.

I think Atkins, etc., are not healthy diets at all. Just eat healthy. Eat

meats, steamed veggies, and some limited whole grains. No sodas, no

sugars/junk, fresh fruits only. Just eat healthy, take your vitamins, etc.

I've forgotten, how much Armour/HC are you on, and for how long? What are

your remaining symptoms?

Best,

http://www.ChestnutHillDesigns.com

http://www.CurlyRescue.com

View my Blog ~ http://shellyct.blogspot.com/

If you hate a person, you hate something in him that is part of yourself.

What isn't part of ourselves doesn't disturb us.

-- Hermann Hesse

is this connected in any way I wonder?

> Also there is something else going on that is a bit strange, more than a

> bit

> strange.

> I have been trying to lose weight and been on a low-carb diet for several

> weeks now.

> I have not lost a single lb. and I am wondering if this is significant

> given

> my other issues at the moment.

> I did a similar low-carb diet in the Spring and lost heaps of weight but

> it

> just went straight back on again when I came off the Atkins.

> this time I am just not losing AT ALL and this has never happened before.

> I

> have always been able to LOSE weight if I cut down the carbs.

> Any ideas folks? Could it be water? And if so, how do I get rid of it?

>

> Thanks as ever

> Mo

>

> NOVA Counselling & Healing Services

>

>

>

>

[Guest guest]

Mo,

has a good idea here. A lot of meal replacement powders are

basically MSG. This could be causing your problems. You can't go

wrong with putting real whole foods in your body. Remember every

cell in your body functions by what you eat. Stick with protein,

lots of veggies, and maybe some low carb fruits, the whole fruit

though, that's important. The whole fruit contains the fiber. Lots

of fiber is very important in your diet.

Linn

> Mo,

>

> I think you mentioned that you were on some sort of meal

> replacement powder called PBX wasn't it? Are you still taking this?

> If so, you may be allergic or having a detox effect from this.

>

> I would try going back to eating real food for a while and making

> it veggies and protein...fruit might send your blood sugar into

> where you don't want it to be.

>

> I know you don't feel well and this might be a real drag, but if

> you have a steamer and can put a few cuts in a few veggies and

> stick them in the steamer until their crunchy gender and throw some

> kind of protein on the broiler. You might find your meal

> replacement formula was partly to blame for how you're feeling.

>

> If not, then at least you would have eliminated this possibility.

>

> Love to you hon.

>> .

>

>

[Guest guest]

It may not be food. I could be though. Never hurts going back to basics.

NOVAexeter@... wrote:

In a message dated 28/11/2006 15:11:30 GMT Standard Time,

phonicity@... writes:

becomes suspect until by process of elimination, I find the offending

substance.

I have never had any issues with food sensitivities to my knowledge .

Mo

NOVA Counselling & Healing Services

[Guest guest]

From my Diabetes friend:

>>

If you intend to send the file directly to people, I have no objection. I

think Lyon would prefer that we not give out the DSM web site to non

members.

They will not have any idea what the thing does, as far as dosing insulin is

concerned, but the rest is not hard to master. All they need to know is

that portion weights in the present meal get entered in column L. If they

exit withhold doing a save, next time all the weights in column L will once

again start at zero so they do not have to waste time deleting old entries.

There is a feature that you have not learned to use and it is not directly

dosing related either. You can build a big pot of something and the spread

sheet is able of deal with batch vs a portion scooped from the batch. In

addition, a companion page tab called " side dishes " allows you to select

additional items in a meal that were not in the batch recipe and it will

total up the side dishes plus the portion extracted from the batch. The

batch feature is handy for people who like to cook less frequently. Examples

are a big vat of chili or a huge cauldron of soup or stew and a side dish of

some veggie plus a slice of bread. .

You can tell your people, and yourself, how to figure out a caloric intake

target. If weight is stable, keep a log of the total calories eaten each

day for about a week. It should be a week that is representative, as far

as menu variety day to day goes. Add the calories of all those meals and

divide by the number of days that total represented. Next, divide that

per-day average caloric intake figure by your weight in pounds. Now you have

calories per pound that are maintaining present weight. . It tends to be a

number between 5 and 20 with 12 being typical. I mention that range simply

to serve as a sanity check on the calculation. If way way different, check

your math. Once calories per pound is known you multiply your goal weight

by that and what you then have is the daily average calories that will allow

you to move your weight in that direction. Metabolism shifts as menu sees

big changes so from time to time it is advisable to collect the data again

and to update the calories per pound number. Further, the weight declines

asymptotically to the goal weight, looking like the process has stalled, if

that method is used literally as described so, to keep up the pace of

weight loss, you need to make sure that there is a caloric deficit of about

3500 calories per week by using a smaller figure for the daily allowance

than goal times calories per pound suggest. That way, you maintain a pound a

week loss since 3500 calories per week below what maintains weight typically

represents a pound a week loss. There is a one in three risk of getting gall

stones at 500 calories a day or less so tell them not to go into over kill

when dieting.<<

Anyone wants the spreadsheet that counts your carbs/calories, let me know.

--

Artistic Grooming- Hurricane WV

My Ebay Jewelry Store (Closing after Xmas!!!)

http://stores.ebay.com/valeriescrystalcreations

http://www.stopthethyroidmadness.com/

http://health.groups.yahoo.com/group/NaturalThyroidHormonesADRENALS/

[Guest guest]

From my Diabetes friend:

>>

If you intend to send the file directly to people, I have no objection. I

think Lyon would prefer that we not give out the DSM web site to non

members.

They will not have any idea what the thing does, as far as dosing insulin is

concerned, but the rest is not hard to master. All they need to know is

that portion weights in the present meal get entered in column L. If they

exit withhold doing a save, next time all the weights in column L will once

again start at zero so they do not have to waste time deleting old entries.

There is a feature that you have not learned to use and it is not directly

dosing related either. You can build a big pot of something and the spread

sheet is able of deal with batch vs a portion scooped from the batch. In

addition, a companion page tab called " side dishes " allows you to select

additional items in a meal that were not in the batch recipe and it will

total up the side dishes plus the portion extracted from the batch. The

batch feature is handy for people who like to cook less frequently. Examples

are a big vat of chili or a huge cauldron of soup or stew and a side dish of

some veggie plus a slice of bread. .

You can tell your people, and yourself, how to figure out a caloric intake

target. If weight is stable, keep a log of the total calories eaten each

day for about a week. It should be a week that is representative, as far

as menu variety day to day goes. Add the calories of all those meals and

divide by the number of days that total represented. Next, divide that

per-day average caloric intake figure by your weight in pounds. Now you have

calories per pound that are maintaining present weight. . It tends to be a

number between 5 and 20 with 12 being typical. I mention that range simply

to serve as a sanity check on the calculation. If way way different, check

your math. Once calories per pound is known you multiply your goal weight

by that and what you then have is the daily average calories that will allow

you to move your weight in that direction. Metabolism shifts as menu sees

big changes so from time to time it is advisable to collect the data again

and to update the calories per pound number. Further, the weight declines

asymptotically to the goal weight, looking like the process has stalled, if

that method is used literally as described so, to keep up the pace of

weight loss, you need to make sure that there is a caloric deficit of about

3500 calories per week by using a smaller figure for the daily allowance

than goal times calories per pound suggest. That way, you maintain a pound a

week loss since 3500 calories per week below what maintains weight typically

represents a pound a week loss. There is a one in three risk of getting gall

stones at 500 calories a day or less so tell them not to go into over kill

when dieting.<<

Anyone wants the spreadsheet that counts your carbs/calories, let me know.

--

Artistic Grooming- Hurricane WV

My Ebay Jewelry Store (Closing after Xmas!!!)

http://stores.ebay.com/valeriescrystalcreations

http://www.stopthethyroidmadness.com/

http://health.groups.yahoo.com/group/NaturalThyroidHormonesADRENALS/

[Guest guest]

I'd love it Val.. thanks

Beebe

Re: is this connected in any way I wonder?

From my Diabetes friend:

>>

If you intend to send the file directly to people, I have no objection. I

think Lyon would prefer that we not give out the DSM web site to non

members.

They will not have any idea what the thing does, as far as dosing insulin

is

concerned, but the rest is not hard to master. All they need to know is

that portion weights in the present meal get entered in column L. If they

exit withhold doing a save, next time all the weights in column L will

once

again start at zero so they do not have to waste time deleting old

entries.

There is a feature that you have not learned to use and it is not directly

dosing related either. You can build a big pot of something and the spread

sheet is able of deal with batch vs a portion scooped from the batch. In

addition, a companion page tab called " side dishes " allows you to select

additional items in a meal that were not in the batch recipe and it will

total up the side dishes plus the portion extracted from the batch. The

batch feature is handy for people who like to cook less frequently.

Examples

are a big vat of chili or a huge cauldron of soup or stew and a side dish

of

some veggie plus a slice of bread. .

You can tell your people, and yourself, how to figure out a caloric intake

target. If weight is stable, keep a log of the total calories eaten each

day for about a week. It should be a week that is representative, as far

as menu variety day to day goes. Add the calories of all those meals and

divide by the number of days that total represented. Next, divide that

per-day average caloric intake figure by your weight in pounds. Now you

have

calories per pound that are maintaining present weight. . It tends to be a

number between 5 and 20 with 12 being typical. I mention that range simply

to serve as a sanity check on the calculation. If way way different, check

your math. Once calories per pound is known you multiply your goal weight

by that and what you then have is the daily average calories that will

allow

you to move your weight in that direction. Metabolism shifts as menu sees

big changes so from time to time it is advisable to collect the data again

and to update the calories per pound number. Further, the weight declines

asymptotically to the goal weight, looking like the process has stalled,

if

that method is used literally as described so, to keep up the pace of

weight loss, you need to make sure that there is a caloric deficit of

about

3500 calories per week by using a smaller figure for the daily allowance

than goal times calories per pound suggest. That way, you maintain a pound

a

week loss since 3500 calories per week below what maintains weight

typically

represents a pound a week loss. There is a one in three risk of getting

gall

stones at 500 calories a day or less so tell them not to go into over kill

when dieting.<<

Anyone wants the spreadsheet that counts your carbs/calories, let me know.

--

Artistic Grooming- Hurricane WV

My Ebay Jewelry Store (Closing after Xmas!!!)

http://stores.ebay.com/valeriescrystalcreations

http://www.stopthethyroidmadness.com/

http://health.groups.yahoo.com/group/NaturalThyroidHormonesADRENALS/

[Guest guest]

I'd love it Val.. thanks

Beebe

Re: is this connected in any way I wonder?

From my Diabetes friend:

>>

If you intend to send the file directly to people, I have no objection. I

think Lyon would prefer that we not give out the DSM web site to non

members.

They will not have any idea what the thing does, as far as dosing insulin

is

concerned, but the rest is not hard to master. All they need to know is

that portion weights in the present meal get entered in column L. If they

exit withhold doing a save, next time all the weights in column L will

once

again start at zero so they do not have to waste time deleting old

entries.

There is a feature that you have not learned to use and it is not directly

dosing related either. You can build a big pot of something and the spread

sheet is able of deal with batch vs a portion scooped from the batch. In

addition, a companion page tab called " side dishes " allows you to select

additional items in a meal that were not in the batch recipe and it will

total up the side dishes plus the portion extracted from the batch. The

batch feature is handy for people who like to cook less frequently.

Examples

are a big vat of chili or a huge cauldron of soup or stew and a side dish

of

some veggie plus a slice of bread. .

You can tell your people, and yourself, how to figure out a caloric intake

target. If weight is stable, keep a log of the total calories eaten each

day for about a week. It should be a week that is representative, as far

as menu variety day to day goes. Add the calories of all those meals and

divide by the number of days that total represented. Next, divide that

per-day average caloric intake figure by your weight in pounds. Now you

have

calories per pound that are maintaining present weight. . It tends to be a

number between 5 and 20 with 12 being typical. I mention that range simply

to serve as a sanity check on the calculation. If way way different, check

your math. Once calories per pound is known you multiply your goal weight

by that and what you then have is the daily average calories that will

allow

you to move your weight in that direction. Metabolism shifts as menu sees

big changes so from time to time it is advisable to collect the data again

and to update the calories per pound number. Further, the weight declines

asymptotically to the goal weight, looking like the process has stalled,

if

that method is used literally as described so, to keep up the pace of

weight loss, you need to make sure that there is a caloric deficit of

about

3500 calories per week by using a smaller figure for the daily allowance

than goal times calories per pound suggest. That way, you maintain a pound

a

week loss since 3500 calories per week below what maintains weight

typically

represents a pound a week loss. There is a one in three risk of getting

gall

stones at 500 calories a day or less so tell them not to go into over kill

when dieting.<<

Anyone wants the spreadsheet that counts your carbs/calories, let me know.

--

Artistic Grooming- Hurricane WV

My Ebay Jewelry Store (Closing after Xmas!!!)

http://stores.ebay.com/valeriescrystalcreations

http://www.stopthethyroidmadness.com/

http://health.groups.yahoo.com/group/NaturalThyroidHormonesADRENALS/

[Guest guest]

I'd love it Val.. thanks

Beebe

Re: is this connected in any way I wonder?

From my Diabetes friend:

>>

If you intend to send the file directly to people, I have no objection. I

think Lyon would prefer that we not give out the DSM web site to non

members.

They will not have any idea what the thing does, as far as dosing insulin

is

concerned, but the rest is not hard to master. All they need to know is

that portion weights in the present meal get entered in column L. If they

exit withhold doing a save, next time all the weights in column L will

once

again start at zero so they do not have to waste time deleting old

entries.

There is a feature that you have not learned to use and it is not directly

dosing related either. You can build a big pot of something and the spread

sheet is able of deal with batch vs a portion scooped from the batch. In

addition, a companion page tab called " side dishes " allows you to select

additional items in a meal that were not in the batch recipe and it will

total up the side dishes plus the portion extracted from the batch. The

batch feature is handy for people who like to cook less frequently.

Examples

are a big vat of chili or a huge cauldron of soup or stew and a side dish

of

some veggie plus a slice of bread. .

You can tell your people, and yourself, how to figure out a caloric intake

target. If weight is stable, keep a log of the total calories eaten each

day for about a week. It should be a week that is representative, as far

as menu variety day to day goes. Add the calories of all those meals and

divide by the number of days that total represented. Next, divide that

per-day average caloric intake figure by your weight in pounds. Now you

have

calories per pound that are maintaining present weight. . It tends to be a

number between 5 and 20 with 12 being typical. I mention that range simply

to serve as a sanity check on the calculation. If way way different, check

your math. Once calories per pound is known you multiply your goal weight

by that and what you then have is the daily average calories that will

allow

you to move your weight in that direction. Metabolism shifts as menu sees

big changes so from time to time it is advisable to collect the data again

and to update the calories per pound number. Further, the weight declines

asymptotically to the goal weight, looking like the process has stalled,

if

that method is used literally as described so, to keep up the pace of

weight loss, you need to make sure that there is a caloric deficit of

about

3500 calories per week by using a smaller figure for the daily allowance

than goal times calories per pound suggest. That way, you maintain a pound

a

week loss since 3500 calories per week below what maintains weight

typically

represents a pound a week loss. There is a one in three risk of getting

gall

stones at 500 calories a day or less so tell them not to go into over kill

when dieting.<<

Anyone wants the spreadsheet that counts your carbs/calories, let me know.

--

Artistic Grooming- Hurricane WV

My Ebay Jewelry Store (Closing after Xmas!!!)

http://stores.ebay.com/valeriescrystalcreations

http://www.stopthethyroidmadness.com/

http://health.groups.yahoo.com/group/NaturalThyroidHormonesADRENALS/

[Guest guest]

Mo,

I'd back off of it for a while to see. The problem with protein

powders and anything else that is highly purified or processed is the

process used to make the product usually renders the product devoid

of nutrients. I had to quit using whey protein, it was making me

feel bad. IMO all of the meal replacement items fall into this

category. It's much healthier to actually stick with real food.

Linn

>

>

> In a message dated 28/11/2006 14:26:19 GMT Standard Time,

> linnmiller@... writes:

>

> has a good idea here. A lot of meal replacement powders are

> basically MSG. This could be causing your problems. You can't go

> wrong with putting real whole foods in your body. Remember every

> cell in your body functions by what you eat. Stick with protein,

> lots of veggies, and maybe some low carb fruits, the whole fruit

> though, that's important. The whole fruit contains the fiber. Lots

> of fiber is very important in your diet.

>

> Hi Linn

> I had hoped that PGX was different from the usual run-of-the-mill meal

> repalcement thingees.

> I'll just list what it contains:

>

> .

>

>

[Guest guest]

Mo,

I'd back off of it for a while to see. The problem with protein

powders and anything else that is highly purified or processed is the

process used to make the product usually renders the product devoid

of nutrients. I had to quit using whey protein, it was making me

feel bad. IMO all of the meal replacement items fall into this

category. It's much healthier to actually stick with real food.

Linn

>

>

> In a message dated 28/11/2006 14:26:19 GMT Standard Time,

> linnmiller@... writes:

>

> has a good idea here. A lot of meal replacement powders are

> basically MSG. This could be causing your problems. You can't go

> wrong with putting real whole foods in your body. Remember every

> cell in your body functions by what you eat. Stick with protein,

> lots of veggies, and maybe some low carb fruits, the whole fruit

> though, that's important. The whole fruit contains the fiber. Lots

> of fiber is very important in your diet.

>

> Hi Linn

> I had hoped that PGX was different from the usual run-of-the-mill meal

> repalcement thingees.

> I'll just list what it contains:

>

> .

>

>

[Guest guest]

Mo,

I'd back off of it for a while to see. The problem with protein

powders and anything else that is highly purified or processed is the

process used to make the product usually renders the product devoid

of nutrients. I had to quit using whey protein, it was making me

feel bad. IMO all of the meal replacement items fall into this

category. It's much healthier to actually stick with real food.

Linn

>

>

> In a message dated 28/11/2006 14:26:19 GMT Standard Time,

> linnmiller@... writes:

>

> has a good idea here. A lot of meal replacement powders are

> basically MSG. This could be causing your problems. You can't go

> wrong with putting real whole foods in your body. Remember every

> cell in your body functions by what you eat. Stick with protein,

> lots of veggies, and maybe some low carb fruits, the whole fruit

> though, that's important. The whole fruit contains the fiber. Lots

> of fiber is very important in your diet.

>

> Hi Linn

> I had hoped that PGX was different from the usual run-of-the-mill meal

> repalcement thingees.

> I'll just list what it contains:

>

> .

>

>