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Weight History
showing entries 16 to 20 of 60
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26 January 2017
Is organic the answer?
With each passing week, my local grocery store adds more and more "organic" foods. I think this term is being bastardized by the food industry and is really doing a disservice to peoples food consumption habits. Just because something is "organic" does not necessarily mean it is healthy. Let me explain.
For anyone who has had a weight problem they know all too well the dance we have with food. We also have been told to eat more organic foods to rid our bodies of chemicals and additives. So we jumped onto the bandwagon and organic foods started to become more and more readily available. We were saved! Ahh, but not so fast grasshopper! There is still a difference between "organic" and processed. Just because that chocolate chip cookie is "organic" does not mean it is healthy. It is still processed food. Processed food and a low fat diet promoting grain based carbs is what got us into this nutritional train wreck to begin with.
Let's take a look at chocolate chip cookies. Organic ones are about 65 calories per cookie. Traditional are about 75. Organics have 17g of carbs where traditional have 9g. Double the carbs. Organics contain soy as do the regular. About the only main difference is the regular uses corn syrup instead of sugar. As this example shows, organics are not necessarily any better than their conventional counterpart when it comes to dietary macros. It just means you are consuming less chemicals.
The point of all of this is to not get sucked into believing that just because something is organic it is automatically good for you. It is not. Processed food is processed food no matter the packaging or certifications it contains. You want cookies? Make your own from scratch. This is the only way you will control the amount of sugar and types of grains used. My rule of thumb is that if I want a dessert then I have to make it myself from scratch. Most of the time this added work keeps me from eating them. It's much easier to grab a piece of fruit than to get out the mixer and all of the ingredients. Stick to whole foods as close to their natural state as you can. The weight will come off and you will feel a lot better. Your body will thank you!
(3 comments)
24 January 2017
On February 2nd it will be one month since I joined FS. So far (as of Saturday)I have lost 5 lbs. My goal is to be under 200 in my first month. That gives me just over 3 lbs to go in just over a week. I am trying to get to two pounds per week weight loss. I think I am about 1.6 or so, so not too far off. If I can maintain that, then I will hit my goal by April 1.
(1 comment)
24 January 2017
Does anyone here use turmeric on a regular basis? I've been reading quite a bit about the research with it lately and it does show some amazing applications and health benefits. Just curious if anyone has any first hand accounts of it's use.
(5 comments)
24 January 2017
I am a creature of habit when it comes to eating. At least breakfast and lunch. Here is my daily routine.
Breakfast:
2 cups of coffee, black.
2 strips of pastured bacon.
Two large, free range eggs cooked in bacon grease, Himalayan pink salt and pepper to taste.
Morning snack:
Hard boiled egg.
Lunch:
4 oz. turkey breast
4 oz. beef (varies by week, but could be hamburger, fillet Mignon, or sirloin)
1 Stalk of celery
4 baby carrots
Afternoon snack:
68g Whole milk mozzarella chunks.
I generally drink two cups of unsweetened black tea and water during the day. Dinner I have green tea.
Macros are:
Sod Fat Carbs Sugar Prot Cals
1458 56.92 7.62 5.18 68.34 831
Not too shabby. Dinner is usually 400 to 600 calories depending on what we have. I try to stay below 50g of carbs per day, but don't always make it. I know I can keep this pretty stable. My unknown is dinner depending on what my wife cooks, or if we happen to be dining out.
(8 comments)
24 January 2017
A Day in The Life
Thought I would share some of what I do and eat etc. My wife and I figured out about 6 years ago that buying meat in bulk was cheaper per pound and healthier that buying weekly grocery store meat. We buy a 1/4 steer at a cost of $4.50 per pound. That usually translates into about 200lbs or so. This gives us steak, chipped beef, roasts, hamburger and cubed beef and it is all grass fed, pastured beef. This usually lasts us about 6 - 9 months.
When we grocery shop, we look for other meats on discount such as chicken, pork or turkey. If we find it cheap, we buy it all. Then we take it home and freeze it for later use. We just got our first pig that was pastured and we paid about $4.25 per pound. Got pork chops, bacon, ham steaks, sausage all grass fed. We generally are only buying organic produce and cooking necessities when we shop. We get raw milk from a local store along with pastured eggs on a weekly basis. We have not bought meat from the grocery store for over a month. I look at what they re selling, and compared to mine it looks rather nasty! Pink steak and even pale pork. No thanks!
Our problem has always been working long hours and not feeling like cooking. That's when the quick, cheap meals come into play. This is what has caused both of our weight gains over the years. When we stick to our healthy foods, we lose weight. When we fade into the cheap stuff, we gain. The best advice I can give is to meal prep as much as you can. If you can remove most of the temptation to take the easy way out you will have a much better chance of success.
(2 comments)
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