Register
|
Sign In
Search in:
Foods
Recipes
Meals
Exercises
Members
My FatSecret
Foods
Recipes
Challenges
Fitness
Community
Community
Members
BelindaBlu
Journal
BelindaBlu's Journal
BelindaBlu's Profile
|
Send a Message
|
Weight History
showing entries 1 to 5 of 38
Page:
1
2
3
4
5
...
Next
27 January 2016
Starting from scratch. Life got in the way, been through some crazy stressful stuff this past year...actually two years but I refuse to let it hold its grip on me. It is my time to shine, starting today!
Weigh-in:
279.0 lb
lost so far:
16.0 lb
still to go:
79.0 lb
Diet followed poorly
add comment
gaining 0.1 lb a week
25 February 2015
OOOOOOOoooo...new workout stuff with a personal trainer. I am sore for the first time. He is tough but sweet...well, not like carbs but close enough I guess. My stamina is much better and my energy level has increased. I don't get as fatigued and sleepy. I can plank for a solid minute! Satisfied.
Weigh-in:
273.0 lb
lost so far:
22.0 lb
still to go:
73.0 lb
Diet followed reasonably well
(1 comment)
steady weight
11 February 2015
Wheat Grass and Cast Iron
Wheat grass juice is potent raw, living food. The grass itself comes from the common wheat plant (species tritium aestivum) when it is young, vibrant and full of rich green chlorophyll. When the grass is squeezed, a dark green liquid is expressed and this is called wheatgrass juice. Wheatgrass is harvested for juicing when the grass reaches its nutritional peak. This is just before the jointing stage, when the plant is between 7 and 11 inches tall. At this point, it has accumulated energy which will soon power a massive growth spurt. It is this energy that is captured in the juice. When wheatgrass is juiced, it is volatile and will oxidize quickly. It is important to either rapidly consume it or immediately protect the juice from oxidation.
I find myself still searching for the primitive, the raw human element from which we all were born and continue to survive. I look around any kitchen and see plastic containers, aluminum cans, pots and pans, bags made of plastic, inorganic material housing the organic and inorganic things our body's consume to keep them alive and vibrant. Then I think "God, no wonder cancer is rampant, heart disease, organ failure, diabetes and all these diseases that rape life from our living shell."
We cook, although in our primitive time we did not. When we cook, because we know that we will, the focus should be on the metal, a nutritious metal like cast iron. We can benefit greatly from cast iron, or copper, or not benefit so much by using stainless steel (which is what many surgeons place within a human body that the body does not fight against as foreign). Stainless is neutral...a wise choice.
Back to the cast iron. It must be seasoned to keep from deteriorating. I found a website that could season cast iron in a matter of hours as though it had been around 50 years...you know when the egg slides out of the pan kind of seasoning.
You preheat the oven to 200 while you make sure your cast iron is clean, very clean. Sand it, wash it, and do whatever you must to make sure it is as close to virgin state as possible. Then slather it with organic virgin, flax seed oil.
Make sure you rub it all over, every crack and crevice, then wipe it all away with a paper towel so that there are no drips or runny oil otherwise it will cook to your pan exactly like it puddled. Let it cook 2 hours in the oven. Your place will smell like Picasso's workshop but just know you are creating something more important than any art...you are creating a healthy life! So, after 2 hours, get it out and leave it to cool. After it is completely cooled, repeat the process. Repeat 3-4 times and WHA-LA, you have created a perfect pan your grandma's grandma would be so very proud of!
My post here is about nutrition. I bought one of the manual juicers as seen here. It is brand new cast iron but it has working parts and screws. I am concerned with seasoning but it seems it would need that to keep from rusting especially since it is involved with creating liquid. I mean, how can I dry the inside of this device and if I don't, will rust accumulate where I can't see it? If I season it, will that affect the moving parts. it is an expensive device to experiment with...not saying I have never torn up something worth far more. A scientific mind will do what is required...like at 12 years old, drop a quarter on the prongs of a half plugged in tape recorder and blow out ever fuse in the house :[
If anyone has experience with this...please teach me.
(1 comment)
10 February 2015
Weigh-in:
273.0 lb
lost so far:
22.0 lb
still to go:
73.0 lb
Diet followed reasonably well
add comment
losing 7.0 lb a week
09 February 2015
Weigh-in:
274.0 lb
lost so far:
21.0 lb
still to go:
74.0 lb
Diet followed reasonably well
add comment
losing 7.0 lb a week
Other Related Links
Members
Members
Forums
BelindaBlu's weight history
view complete history