Losing Weight? Healthy Weight?
John Liu
13 years ago
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John Liu
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Feeling great, but not losing weight...
Comments (13)If you're lifting weights 3 times a week, you're most likely building tons of muscle and burning fat. The scale is not an accurate measure because, as we all know, muscle weighs more than fat because it's more dense. Does your gym offer a fitness assessment? Get a body composition test that measures your % body fat. If you keep going to the gym and eating well, I guarantee you that if you go for a retest in a month or two, you'll see results...and good ones. Another good way to measure your progress at home is to record your measurements. Your waist, hips, ribcage (just under breasts), thighs, and upper arms are all good places to track progress (I track all of them in a small notebook). If you think food is your problem (eating too much or even too little, eating the wrong things) I'd strongly recommend tracking your caloric intake (carb, fiber, and fat intake are all good things to track too) in a notebook. Measure your serving sizes out so you know what you're putting in your mouth. Find an interactive website to track your food and exercise (SparkPeople.com is my absolute favorite). I know how frustrating the scale can be. Sometimes it just doesn't move, or it moves 5 pounds either way in a week, or even in a day. The comforting part is that the scale is not the best way to measure your progress. Factors as seemingly unimportant as time of day, how much water you've drank (you actually need MORE to NOT retain water), how much sugar is sitting around your muscles, organs, and tissues, and other finicky details actually can make the scale go up. My advice? Step off of it (at least for a week or two at a time), and pick a better way to track your successes!! Best of luck to you! Here is a link that might be useful: Spark People...See MoreHeathy recipes with tomatoes and veges to lose weight?
Comments (10)Definitely vegetable season here, my current favorite is tomato dumplings. Yum. My recipe called for canned tomatoes, but I use fresh ones. I also like the Eating Well version of tomato and zucchini gratin. Zucchini Gratin http://www.eatingwell.com/recipes/zucchini_gratin.html From EatingWell: July/August 2013 4 servings, 1 cup each •2 cloves garlic, minced •3 tablespoons extra-virgin olive oil, divided •1 teaspoon dried marjoram or thyme •1/4 teaspoon salt •1/4 teaspoon freshly ground pepper •3 medium zucchini, thinly sliced (1/8 inch) •1/2 cup coarse dry breadcrumbs (see Tip), preferably whole-wheat •1/2 cup grated Parmesan cheese 1.Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2 1/2-quart dish) with cooking spray. 2.Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish. 3.Roast the zucchini until softened and starting to wilt in spots, about 15 minutes. 4.Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more. Nutrition Per serving : 201 Calories; 14 g Fat; 3 g Sat; 9 g Mono; 9 mg Cholesterol; 13 g Carbohydrates; 7 g Protein; 2 g Fiber; 322 mg Sodium; 406 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat Tips & Notes • To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs Tomato Dumplings •1/2 cup finely chopped onion •1/4 cup finely chopped green pepper •1/4 cup finely chopped celery •1/4 cup butter •1 bay leaf •1 can (28 ounces) diced tomatoes, undrained •1 tablespoon brown sugar •1/2 teaspoon dried basil •1/2 teaspoon salt •1/4 teaspoon pepper •DUMPLINGS •1 cup all-purpose flour •1-1/2 teaspoons baking powder •1/2 teaspoon salt •1 tablespoon cold butter •1 tablespoon snipped fresh parsley •2/3 cup milk •In large skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. •Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add parsley and milk; stir just until mixed. •Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately. Yield: 6 servings. Good luck on that weight loss. And KatieC, good luck on that cholesterol, LOL. Annie...See More12/29/15: foods to lose weight, daily journal toward health & joy
Comments (0)See below link in Organic Rose forum .. everyone is welcomed there to post on organic gardening & healthy eating & losing weight. I will post my daily progress in the below link, and I hope you'll join me so we can motivate & inspire one another to take better care of ourselves ... that's more important than gardening or roses. http://forums.gardenweb.com/discussions/3579603/12-29-15-foods-to-lose-weight-daily-journal-toward-health-and-joy...See More1/24/16: What you learn? Ways to lose weight & stay healthy & happy?
Comments (28)Hi aztcqn: Agree that corn-fed, zero-sun, and hormone & antibiotics injections mess up milk. Same with soy: we eat tons of soy in Vietnam: soy milk, tofu everyday, and the skinny Buddhist monks there eat soy daily since they are vegetarians. No one ever have a thyroid problem in Vietnam, and the soy back then WAS NOT GENETICALLY MODIFIED, nor doused with pesticides like the soy in America. I did a thread on the problem with soy in Organic Rose, where I dug up research on carrageenan additive in soy which irritate the body, that's the same stuff they add in ice-cream & coffee creamer. Carrageenan is inflammatory to the thyroid. Also the aluminum equipment they use to press soy in making tofu. raise the aluminum levels to brain-damaging level. I stopped eating tofu after I posted that in Organic Rose. My Mom's tofu in Vietnam tasted yummier, because she used Organic, non-genetically modified soy, plus she used stones to press tofu, rather than aluminum. I use soy products for my entire life, but stopped for a few years 2013, 2014, & most of 2015 when genetically-modified soy-milk with added carrageenan upset my stomach greatly. I came back to soy late 2015, after they take out carrageenan, and the SILK Organic soy is certified 100% non-genetically modified. I get my thyroid tested yearly for decades: zero problems. My kid's friend who drinks 3 glasses of cow-milk per day is tested hypo-thyroid, and is on thyroid medication. My kid had the WORST time ever on cow-milk. She was a happy kid, being fed with soy-milk after 3-year-old (I breast-fed her before then). When she reached puberty (11 year) .. that's when we took her off soy, and put her on cow-milk, plus plenty of ice-cream. Her hormones went out of whack with the many hormones added to cow-milk. She got depressed, she grew body hair & acne, her period was heavy, diarrhea & stinky gas, horrible mood-swings with crying, her blood test showed high-testosterone. We put her back on soy-milk late in 2015: big improvement, body hair & acne reduced, less mood-swings & crying. She's happy & energetic, her grades shot up. we use non-genetically modified, no carrageenan ORGANIC silk soy. Her thyroid is always normal. What I like about soy-milk is IT'S CLEAN, I can rinse the glass off, and it's not stinky like cow-milk. Soy milk doesn't have added hormones, antibiotics, or pain-killers nor contaminated with feces and pus (from mastitis, UP with Monsanto hormone). With cow milk, I have to wash with serious-soap twice to get rid of the stinky smell, very much like chicken or eggs. Cow-milk is allowed by the FDA to contain added hormones, plus a % of feces and pus. The safest milk is coconut milk ... my kid used it before with zero harm on her hormones, but coconut milk has no protein to fill her up for breakfast like soy milk. We need protein & fat in our cold zone 5a, when it gets down below zero in the morning. Sometimes I mix 1/2 coconut milk and 1/2 soy milk, to get both fat and protein. Some cow-milk also contain antibiotics, see excerpt from Time Magazine, March 2015: http://time.com/3738069/fda-dairy-farmers-antibiotics-milk/ "Milk intended for commercial sale is tested for six commonly used antibiotics, NPR reports, and any shipment that tests positive for drug residue is barred from ever making it to the supermarket. Because of that, farmers only use antibiotics on the dairy cows when the cows’ health requires it, and they put those cows’ milk production on hold. The FDA has learned, however, that some farmers use antibiotics that aren’t even intended for cows because the drugs go undetected by these tests. The agency studied milk from close to 2,000 dairy farms, roughly half of which were under suspicion, and half of which were random samples. More than 1% of the under-suspicion group, and .4% of the other samples, tested positive for six antibiotics not FDA-approved for use on dairy cows."...See MoreJohn Liu
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