Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 Bill- I agree - given 's sensitivities - I'm probably walking on some thin ice here by using the meal planner values for the ground beef. Too much variability. I used the meal planner values last night for dinner. No seizure so I'm going to wait another day before giving it to him again just to make sure. IF he has a seizure tomorrow morning, then I'll try to weigh it raw. I just don't like weighing raw meat. It sounds like you guys had a bit of a rocky summer w/the wean. I'm glad things finally settled down and your daughter was able to enjoy camp. Bet you were scurrying to get things under control. Guess your experience shows how quickly things can go downhill. You said you were using half high and half low fruits/veggies on the glycemic index. How do you do this? I'm thinkin' you probably give a small portion from each to counteract one another at each meal? Never thought about that one. I tend to stay away from foods high on the glycemic index and salicylates as best I can but it knocks out a ton of good food. I'm currently back to a limited menu b/c when I added dairy back into 's diet - we've had 3 seizures the past week. Coincidence? I think not. Take care! --- Bill Barber torontobarber@...> wrote: > Because of this variability and uncertainty, I don't > use ground beef, > just chicken and fish. > > The best way to do the calculations is to weigh the > food raw and use raw > values. Then use a cooking method that retains all > the nutrients. If I > were to use ground beef, I would use the raw values > (if available), cook > in a pan and scrape out everything into the meal. I > believe this would > be the most accurate. I think that the values on the > packages are for > the raw product. You can call the producer to > confirm. > > With the cooked products, you will probably have to > do research on the > data in the USDA database and its reference > articles. I haven't had time > to do that and prefer to use non-animal fat sources > of fat. > > For chicken and fish, I don't use the raw values > because of practical > reasons in handling. I use the cooked values for > these and try to bake, > not over-cooking. > > Maybe your dietician can assist in these > calculations. > > Hope this helps. > > Bill > > michelle paulson wrote: > > OK - dumb question here - I don't typically use > ground > > beef for 's meals just b/c I never know what > > values to use BUT decided to make a go of it > tonight. > > I originally used the values in the Stanford meal > > planner and came up w/a meal plan. I then went in > to > > the " food values " section and changed the ground > beef > > to match the sticker values from the grocery > store. > > Went back to check my original meal plan and it > was > > WAY off. Figured the values Stanford used were > AFTER > > frying. Also am figuring the values listed on the > > sticker were pre-cooked. Thus the differences. > What > > to use? I already fried the hamburger cause I > didn't > > want to deal w/raw meat each meal so I guess I'm > > answering my own question here - I'm stuck w/the > > averages the meal planner has, right? > > > > Does anyone ever have any problems w/ground beef > since > > there are so many different per cent fats in > ground > > beef? > > > > UGH.... > > (mom to - low carnitine so am > trying > > to boost it naturally) > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2004 Report Share Posted September 10, 2004 , I have found that it can take a week or two for changes to have an effect, either new ratios or calories. My reading of the weaning suggests going slow is the way to go, so we will stay with that method. With the half and half, I just use 2 vegetables at each meal. It allows for variety, not too much of one vegetable, better nutrients, etc. Dairy is bad for you? We had the same thing happen with flax oil. This showed up as a problem much faster though, within a day or two. Bill michelle paulson wrote: > Bill- > I agree - given 's sensitivities - I'm probably > walking on some thin ice here by using the meal > planner values for the ground beef. Too much > variability. > > I used the meal planner values last night for dinner. > No seizure so I'm going to wait another day before > giving it to him again just to make sure. IF he has a > seizure tomorrow morning, then I'll try to weigh it > raw. I just don't like weighing raw meat. > > It sounds like you guys had a bit of a rocky summer > w/the wean. I'm glad things finally settled down and > your daughter was able to enjoy camp. Bet you were > scurrying to get things under control. Guess your > experience shows how quickly things can go downhill. > > You said you were using half high and half low > fruits/veggies on the glycemic index. How do you do > this? I'm thinkin' you probably give a small portion > from each to counteract one another at each meal? > Never thought about that one. I tend to stay away > from foods high on the glycemic index and salicylates > as best I can but it knocks out a ton of good food. > I'm currently back to a limited menu b/c when I added > dairy back into 's diet - we've had 3 seizures > the past week. Coincidence? I think not. Quote Link to comment Share on other sites More sharing options...
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