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  1. #51
    Senior Member nerys's Avatar
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    Damn. was hoping they were the same thing Grrr well if its free it can't hurt to try. we shall see.

    as for the shiritaki being 0 that is the POINT. its a 0. I love making pasta not because its pasta but because of what I put "ON" the pasta. everything I put ON the pasta is good and healthy its just the pasta itself that is not so good. the pasta is really just the carrier (I hope) for the "good stuff"

    so if I can replace the carrier with shiritaki then problem solved.

    try eating a bowl of pasta sauce. its just not very appetizing or satisfying.

    a shiritaki dish is not 0 cal and 0 nutrition. you have the cals and nutrition of "what you put on it" but now (I hope) in a palatable form factor (pasta like)

    see what I mean? I can now add more sauce more veggies more meat more "good stuff" since the pasta part got zeroed out nutritionally.

    I probably won't like it though. I bet there is something about pasta itself that makes it good and will be lacking with shiritaki. I might try it anyway just to experiment.

    my primary goal is to lose ton of weight without permanently damaging myself. I feel like there is a clock ticking down and if I don't get hyper active REAL soon (not days but months years) that irreversible damage is going to occur (36 years old)

    one of the statements I made when i was on atkins and people said that's not healthy was

    what is more damaging to my health. atkins of being 400 pounds. The answer is pretty obvious :-)

    so as long as I don't damage myself I am game for whatever it takes. once I get off "enough" weight to be able to become truly aggressively physically active

    I am very confident my problem will "fix itself" and I won't even have to think about training or exercise any longer it will just naturally happen. I can then focus on good nutrition and my natural desire to "do" things will take care of the training and exercise issue on its own. its just right now I can't do those things safely or effectively. too heavy.

    Nature usually takes the path of least resistance. when your 455 pounds you become a nobel prize level expert at finding the lowest energy vectors possible. ie you become hyper efficient at expending as little energy as possible. When your 455 pounds its almost mandatory.

    right way? wrong way? I have no idea. I just have this itching feeling on the back of my neck that I am on a dangerous cusp that if I don't do something relatively fast (next 2 years or sooner) that I am going to have serious and permanent repercussions in the long term if I don't already.

    I have learned that my gut is not always right in fact usually never "quite" 100% right but also not something to ignore. its usually your sub conscious that knows something you conscious does not fully grasp yet and its trying to help itself by warning you.

    this is part of why I am pushing SO HARD for this first 100 pounds.

    I figure I should in theory be able to get SIGNIFICANTLY more active and aggressive at 350 pounds versus 455+ pounds.

    I just need "enough" nutrition to function safely but only just enough. need maximum offloading of mass and quick :-) (1 year is quick in my book)

  2. #52
    Senior Member bassjones's Avatar
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    For a nice, healthy alternative to put your sauces on, try spaghetti squash. We just had it tonight. Baked spaghetti, substituting the squash for pasta. I promise, you'll love it!

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    I like pasta sauce on sauteed carrots and celery. I might be strange, though.

    If you have a some place to stick some plants, you can always throw some spaghetti squash seeds in the ground. Like all winter squash they keep a long time if you have somewhere cool, dark, and dry to stick them. You can always try one first from a store, dry the seeds, and then grow your own.

    Eggplant can be grown in pots, also pretty low maintenance, but they don't keep too long unless frozen.

    Not an immediate solution, and not much use if you don't have somewhere to put the plants...

  4. #54
    Senior Member nerys's Avatar
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    I was afraid of that. it just sucks you can't store brown/wild rice. the oils go rancid so it has a very limited shelf life. Grrr

    I keep around 4-5 months of food in the house and am trying to get that to 9 months. (I have this really itching sensation that times are going to get REALLY bad in the next couple years before they finally get better)

    most people lose their homes to their belly. finances get tight to the point that nothing else can be cut but food and or mortgage and food usually wins by necessity then poof foreclosure.

    having enough food on hand not so much to "live off" but to supplement a smaller food budget would have allowed a lot of families to not lose their homes. 9 months of food rationed with a lower food budget can last 18-24 months !! that is usually enough time for a bad economy to at least start improving to where budgets relax even if just a little.

    I am not worried about Armageddon or terrorists (yeah right) or natural disasters or WWIII. I am worried about regular old smaller paychecks large mortgage payments higher taxes and an economy that we are trashing as fast as we humanly can it seems :-)

  5. #55
    Senior Member nerys's Avatar
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    ewww I an a veggi holic LOVE veggies but man do I hate squash. can't stand the stuff no idea why I am thinking its a texture thing.

    but can't hurt to try. how do I make squash spaghetti ? maybe it will change the texture and make it more palatable to me.

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    Wild rice keeps pretty well IME. Brown rice will keep a lot longer in the fridge, and quite a few months in the freezer.

    Growing up we had a period of being pretty poor. It's amazing how much you can grow for yourself in a garden. I even grew my own popcorn as a kid. It was a pretty big vegetable garden for the suburbs for a few years before things turned around for my family.

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    Quote Originally Posted by bassjones View Post
    White rice? Just say no. Zero nutritional value, and lots of empty calories.
    Especially the instant stuff.
    As much as you paid for that Beemer [Mercedies, Audi, Escalade], I'm surprised it didn't come equipped with turn signals.

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    Quote Originally Posted by nerys View Post
    ewww I an a veggi holic LOVE veggies but man do I hate squash. can't stand the stuff no idea why I am thinking its a texture thing.

    but can't hurt to try. how do I make squash spaghetti ? maybe it will change the texture and make it more palatable to me.
    It's a specific variety, you just cut it in half, remove the seeds, and cook it in the oven or microwave. Scrape out the flesh and fluff it with a fork. If you aren't too brutal to it you have something that looks like spaghetti. It's really cool.

    lots of webpages about it:
    http://lowcarbdiets.about.com/od/coo...spagsquash.htm

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    Quote Originally Posted by bassjones View Post
    White rice? Just say no. Zero nutritional value, and lots of empty calories.
    A waste too with the exception of sushi rice. Why? He11.... its sushi!
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    Quote Originally Posted by nerys View Post
    Damn. was hoping they were the same thing Grrr well if its free it can't hurt to try. we shall see.

    as for the shiritaki being 0 that is the POINT. its a 0. I love making pasta not because its pasta but because of what I put "ON" the pasta. everything I put ON the pasta is good and healthy its just the pasta itself that is not so good. the pasta is really just the carrier (I hope) for the "good stuff"

    so if I can replace the carrier with shiritaki then problem solved.

    try eating a bowl of pasta sauce. its just not very appetizing or satisfying.

    a shiritaki dish is not 0 cal and 0 nutrition. you have the cals and nutrition of "what you put on it" but now (I hope) in a palatable form factor (pasta like)

    see what I mean? I can now add more sauce more veggies more meat more "good stuff" since the pasta part got zeroed out nutritionally.

    I probably won't like it though. I bet there is something about pasta itself that makes it good and will be lacking with shiritaki. I might try it anyway just to experiment.

    my primary goal is to lose ton of weight without permanently damaging myself. I feel like there is a clock ticking down and if I don't get hyper active REAL soon (not days but months years) that irreversible damage is going to occur (36 years old)

    one of the statements I made when i was on atkins and people said that's not healthy was

    what is more damaging to my health. atkins of being 400 pounds. The answer is pretty obvious :-)

    so as long as I don't damage myself I am game for whatever it takes. once I get off "enough" weight to be able to become truly aggressively physically active

    I am very confident my problem will "fix itself" and I won't even have to think about training or exercise any longer it will just naturally happen. I can then focus on good nutrition and my natural desire to "do" things will take care of the training and exercise issue on its own. its just right now I can't do those things safely or effectively. too heavy.

    Nature usually takes the path of least resistance. when your 455 pounds you become a nobel prize level expert at finding the lowest energy vectors possible. ie you become hyper efficient at expending as little energy as possible. When your 455 pounds its almost mandatory.

    right way? wrong way? I have no idea. I just have this itching feeling on the back of my neck that I am on a dangerous cusp that if I don't do something relatively fast (next 2 years or sooner) that I am going to have serious and permanent repercussions in the long term if I don't already.

    I have learned that my gut is not always right in fact usually never "quite" 100% right but also not something to ignore. its usually your sub conscious that knows something you conscious does not fully grasp yet and its trying to help itself by warning you.

    this is part of why I am pushing SO HARD for this first 100 pounds.

    I figure I should in theory be able to get SIGNIFICANTLY more active and aggressive at 350 pounds versus 455+ pounds.

    I just need "enough" nutrition to function safely but only just enough. need maximum offloading of mass and quick :-) (1 year is quick in my book)
    You said that you need carbs. We tell you complex carbs. You say Shirataki. We say it is useless nutritional value...AKA NO CARBS!!!

    I do not get it.

    I am with vest.... my head hurts.
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  11. #61
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    Quote Originally Posted by nerys View Post
    I was afraid of that. it just sucks you can't store brown/wild rice. the oils go rancid so it has a very limited shelf life. Grrr
    This is a lot of BS. Keep it in the freezer or refirderator. Slows down any growth.

    Buy it in smaller "bulk" quantities.
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    Quote Originally Posted by nerys View Post
    ewww I an a veggi holic LOVE veggies but man do I hate squash. can't stand the stuff no idea why I am thinking its a texture thing.

    but can't hurt to try. how do I make squash spaghetti ? maybe it will change the texture and make it more palatable to me.
    Seems like you hate a lot of vegetables. It will be doused in your sauce anyway. Would taste a he11 of a lot better then Shirataki
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  13. #63
    Senior Member nerys's Avatar
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    cheaper too.

    refrigeration means no storage. refrigeration costs an extremely large amount of money. you will quickly spend more in electricity cooling it than the cost of buying it. white rice can be stored dried a very long time (years) either way will stop buying white for now and just buy small quantities of brown/wild to experiment with.

    You (chefisaac) are making connections and inferences where none exist (complex carbs and shiritaki connection) ??? that was a pasta connection not a complex carb connection.

    no one has given me any good examples or complex carbs yet OR IS the list you provided a list of things that contain complex carbs?

    Veggies I don't like (hate)

    Turnip Greens (but love collard greens)
    Lima Beans
    Pees
    squash
    Zucchini
    creamy spinach (nasty!)
    Okra

    these are veggies that I don't just not like but find rather repulsive (except pees those I just don't like) some of them its the texture I don't like (squash creamy spinach zucchini) the rest its the flavor (yick) I will give spaghetti squash a try see if I like it or not I have never had it before no reason to assume it tastes like all other squashes.

    I also don't like cooked tomato's (LOVE cold tomato's) and can't stand cherry tomato's (LOVE roma tomato's)

    I am probably missing a few but otherwise most other veggies I like.

    My favorites are Green beans - broccoli - brussel sprouts - orange/yellow peppers - tomatoes (technically a fruit IIRC) cauliflower - carrots - red beets - wax beans - snow peas - spinach.

    most others I just like or am indifferent too (no issue eating them). those (just above) are my all time favorites can eat unlimited quantities of those or whatever fits in my cut and budget :-) hehe
    Last edited by nerys; 02-01-13 at 05:25 PM.

  14. #64
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    Quote Originally Posted by nerys View Post
    cheaper too.

    refrigeration means no storage. refrigeration costs an extremely large amount of money. you will quickly spend more in electricity cooling it than the cost of buying it. white rice can be stored dried a very long time (years) either way will stop buying white for now and just buy small quantities of brown/wild to experiment with.

    You (chefisaac) are making connections and inferences where none exist (complex carbs and shiritaki connection) ??? that was a pasta connection not a complex carb connection.

    no one has given me any good examples or complex carbs yet OR IS the list you provided a list of things that contain complex carbs?

    Veggies I don't like (hate)

    Turnip Greens (but love collard greens)
    Lima Beans
    Pees
    squash
    Zucchini
    creamy spinach (nasty!)
    Okra

    these are veggies that I don't just not like but find rather repulsive (except pees those I just don't like) some of them its the texture I don't like (squash creamy spinach zucchini) the rest its the flavor (yick) I will give spaghetti squash a try see if I like it or not I have never had it before no reason to assume it tastes like all other squashes.

    I also don't like cooked tomato's (LOVE cold tomato's) and can't stand cherry tomato's (LOVE roma tomato's)

    I am probably missing a few but otherwise most other veggies I like.

    My favorites are Green beans - broccoli - brussel sprouts - orange/yellow peppers - tomatoes (technically a fruit IIRC) cauliflower - carrots - red beets - wax beans - snow peas - spinach.

    most others I just like or am indifferent too (no issue eating them). those (just above) are my all time favorites can eat unlimited quantities of those or whatever fits in my cut and budget :-) hehe
    You pay for the refrigerator anyway so unless the rice is a dealbreaker in having a refrigerator, then yes you are right. But I am 100% sure you have a refrigerator at your house regardless if you have the rice or not. This is a wasted argument.

    Let me do the research for you Chris. I just went to google... typed in what is a complex carb and in less then 2 seconds, I got this:

    http://www.livestrong.com/article/27...ydrates-foods/

    Read your past posts in this thread. You wanted carbs but loved chinese. You said you loved noodles. You wanted the no nutritional noodles. They have no carbs. So this is useless as carbs go. I had my bright wife read this who is a he11 of a lot smarter then I am and then James read it too and we all agreed. Read your past posts.

    I am done arguing and trying to educate on this. You are quick to argue on a lot of things like Neil has mentioned. We are friends regardless but until you take some ownership in research (ie google at the least), I think I will shy away and focus on my journey.
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  15. #65
    Senior Member nerys's Avatar
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    as for fridge and freezer I have both. and by freezer I mean full size stand alone freezer.

    SO where do I put the 3rd freezer or fridge to store 200 pounds of brown rice ? a small amount for a few meals in the fridge sure but to "stock up" would require its own refrigeration. that is expensive. So I can't stock up on that.

    You took a tangent and made it your focus. I don't really "love" chinese its just something "lowish" in calories I can have at work IE its safe. nothing more.

    I won't argue the point though. serves no purpose except to anger people which is pointless.

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    Quote Originally Posted by nerys View Post
    as for fridge and freezer I have both. and by freezer I mean full size stand alone freezer.

    SO where do I put the 3rd freezer or fridge to store 200 pounds of brown rice ? a small amount for a few meals in the fridge sure but to "stock up" would require its own refrigeration. that is expensive. So I can't stock up on that.

    You took a tangent and made it your focus. I don't really "love" chinese its just something "lowish" in calories I can have at work IE its safe. nothing more.

    I won't argue the point though. serves no purpose except to anger people which is pointless.
    No need to buy that much rice Chris. Its cheap and will always be cheap. Of course not as cheap as the white rice. But white bread chalked full of crap is always cheaper hence the reason why most American buy the cheaper food leading to obesity. Cheap food made from cheap ingredients means not good for you.
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    Quote Originally Posted by nerys View Post

    You took a tangent and made it your focus. I don't really "love" chinese its just something "lowish" in calories I can have at work IE its safe. nothing more.

    I won't argue the point though. serves no purpose except to anger people which is pointless.
    Post 1, paragraph 6.

    Eat it every week, you must like it. Thats not a wrong assumption Chris.
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    You both should stop bickering.

    Neys: I might suggest listening to the Chef. He has helped many people including himself in his journey. He's worked with nutritionists and dietitians for the majority of his culinary life. He has helped me lose a lot of weight so far. 43 pounds down. You are quick to argue when maybe you should be listening. Just an outsiders observations.

    Chef: Thank you for everything. You've taught me a lot and have really educated me.
    Last edited by ozziejones; 02-01-13 at 06:32 PM.

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    Senior Member nerys's Avatar
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    I know it (cheap food cheap quantity) but when your on a restricted budget its hard.

    honestly better quality foods are not really that much more expensive "at the register" they are more expensive "in the home" and in "transport"

    I can get good quality fresh breads for twice the price of cheap white bread. keep in mind that twice the price does not mean as much as one things when the cheap stuff is 89 cents a loaf. $1.80 is still pretty cheap.

    but now its further away (adding fuel and time costs) and it has a much more limited shelf life (more cost) and or storage requirements.

    I WISH refrigeration was cheap BOY do I wish. I discovered if you get nice fresh bread and SEAL the back super tightly (air tight) you can FREEZE that bread. you can remove it from the freezer 6+ months later and as long as you DO NOT disturb the airtight seal until its 100% thawed and at room temperature you can't tell its been frozen for 6 months.

    alas bread is low density and costs a fortune to freeze :-) oh well.

    same with fresh fruits. its SO aggravating knowing I can get fresh fruit and veggies SO STINKING CHEAP but $3.41 cents a gallon makes it very expensive when you have to drive 20 miles to get it AND many times must use it in 2-6 days depending on what it is. Grrr drives me nuts.

    I was actually working on trying to get a 150-250cc motorcycle so I can cheaply (fuel wise) goto produce junction more often.

    though once march comes business gets better and the fuel costs will be slightly less of an issue. I wish produce junction was next to the gym. they are both about the same distance from home time wise (PJ is further but faster so same time requirement)

    as for rice being cheap and always cheap. the point is stocking up is not for price savings its for budget savings.

    think of cheap not as far as the price of the object but how much of your budget that object consumes for you to go buy it.

    when the "rice" in this example is say 3% of your budget its price is irrelevant really. but now imagine your income is cut to 1/3 if what it is now. even if magically the price of rice stays the same (and it won't) now instead of being 3% of your budget its 9% of your budget. its cost "effectively" triples.

    if that extra 6% cuts into your mortgage budget your in trouble. (this is a simplified example of course)

    the whole point of stocking up is that when my budget drops to 1/3 instead of the rice costing me 9% I buy 1/3 as much rice (staying at 3%) and supplement the other 2/3 from my "stores" that I bought when my budget was larger. (I of course CYCLE everything so the oldest material gets used first)

    see what I mean? rice was nice because it is both super cheap AND easily stored for a very long time without refrigeration.

    this is not to argue with anything you said I am simply explaining what I am doing and why.

    I hope YOU also realize when mistakes occur. I tend to drift. I asked a dietary question. the pasta issue had NOTHING to do with the question I asked in this thread. someone else said somewhere else add some pasta so while I was waiting for people to reply I chatted about that purely by coincidence. plus some of what you mentioned "WAS" pasta (semolina etc..) or so I thought.

    so I veered on that tangent in my waiting for a reply on the original issue. I did not realize your reply "WAS" on the original issue (complex carbs) I thought it was a reply on the pasta unrelated to complex carbs tangent I thought we were on.

    so just for the heck of it I did a search for low calorie pasta and that is how I found the shiritaki.

    since it WAS related to complex carbs you took my replies as being argumentative when in fact I did not even know we were talking about different things.

    my primary concern right now is calorie restriction. so when you proposed things that were "high calorie" I thought we were talking about the pasta and not the complex carbs.

    IE the original intent of this thread was to find a LOW CALORIE source of whatever it is I am missing. So I did not realize your reply was in fact in answer to it BECAUSE what you proposed was not low calorie.

    does that make sense now? I tend to converse in tangents jumping from one issue and or topic to another sometimes smoothly sometimes in quantum translocations. :-)

    at some point I made a jump and left you behind and did not realize it. my bad.

    MY whole point with the shiritaki was not to make the shiritaki the "complex carbs" but to replace the pasta calories with nothing effectively so I could "ADD" the complex carbs as my sauce/topings. IE freeing up calories in order to add what I needed. I did not realize your replacements "WERE" the complex carbs.

    I am also trying to find things to feed to the family to lose weight and improve health.

    Remember my primary goal is not a healthy diet. my primary goal is lose weight and retain JUST ENOUGH health not to harm myself. once I lose some weight I can worry less about the weight as my increased activity takes care of the weight and then focus on a more permanent healthy diet. if that is really not a good way to go (ie harmful) I don't have a problem rethinking that path.

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    Quote Originally Posted by nerys View Post
    I know it (cheap food cheap quantity) but when your on a restricted budget its hard.

    honestly better quality foods are not really that much more expensive "at the register" they are more expensive "in the home" and in "transport"

    I can get good quality fresh breads for twice the price of cheap white bread. keep in mind that twice the price does not mean as much as one things when the cheap stuff is 89 cents a loaf. $1.80 is still pretty cheap.

    but now its further away (adding fuel and time costs) and it has a much more limited shelf life (more cost) and or storage requirements.

    I WISH refrigeration was cheap BOY do I wish. I discovered if you get nice fresh bread and SEAL the back super tightly (air tight) you can FREEZE that bread. you can remove it from the freezer 6+ months later and as long as you DO NOT disturb the airtight seal until its 100% thawed and at room temperature you can't tell its been frozen for 6 months.

    alas bread is low density and costs a fortune to freeze :-) oh well.

    same with fresh fruits. its SO aggravating knowing I can get fresh fruit and veggies SO STINKING CHEAP but $3.41 cents a gallon makes it very expensive when you have to drive 20 miles to get it AND many times must use it in 2-6 days depending on what it is. Grrr drives me nuts.

    I was actually working on trying to get a 150-250cc motorcycle so I can cheaply (fuel wise) goto produce junction more often.

    though once march comes business gets better and the fuel costs will be slightly less of an issue. I wish produce junction was next to the gym. they are both about the same distance from home time wise (PJ is further but faster so same time requirement)

    as for rice being cheap and always cheap. the point is stocking up is not for price savings its for budget savings.

    think of cheap not as far as the price of the object but how much of your budget that object consumes for you to go buy it.

    when the "rice" in this example is say 3% of your budget its price is irrelevant really. but now imagine your income is cut to 1/3 if what it is now. even if magically the price of rice stays the same (and it won't) now instead of being 3% of your budget its 9% of your budget. its cost "effectively" triples.

    if that extra 6% cuts into your mortgage budget your in trouble. (this is a simplified example of course)

    the whole point of stocking up is that when my budget drops to 1/3 instead of the rice costing me 9% I buy 1/3 as much rice (staying at 3%) and supplement the other 2/3 from my "stores" that I bought when my budget was larger. (I of course CYCLE everything so the oldest material gets used first)

    see what I mean? rice was nice because it is both super cheap AND easily stored for a very long time without refrigeration.

    this is not to argue with anything you said I am simply explaining what I am doing and why.

    I hope YOU also realize when mistakes occur. I tend to drift. I asked a dietary question. the pasta issue had NOTHING to do with the question I asked in this thread. someone else said somewhere else add some pasta so while I was waiting for people to reply I chatted about that purely by coincidence. plus some of what you mentioned "WAS" pasta (semolina etc..) or so I thought.

    so I veered on that tangent in my waiting for a reply on the original issue. I did not realize your reply "WAS" on the original issue (complex carbs) I thought it was a reply on the pasta unrelated to complex carbs tangent I thought we were on.

    so just for the heck of it I did a search for low calorie pasta and that is how I found the shiritaki.

    since it WAS related to complex carbs you took my replies as being argumentative when in fact I did not even know we were talking about different things.

    my primary concern right now is calorie restriction. so when you proposed things that were "high calorie" I thought we were talking about the pasta and not the complex carbs.

    IE the original intent of this thread was to find a LOW CALORIE source of whatever it is I am missing. So I did not realize your reply was in fact in answer to it BECAUSE what you proposed was not low calorie.

    does that make sense now? I tend to converse in tangents jumping from one issue and or topic to another sometimes smoothly sometimes in quantum translocations. :-)

    at some point I made a jump and left you behind and did not realize it. my bad.

    MY whole point with the shiritaki was not to make the shiritaki the "complex carbs" but to replace the pasta calories with nothing effectively so I could "ADD" the complex carbs as my sauce/topings. IE freeing up calories in order to add what I needed. I did not realize your replacements "WERE" the complex carbs.

    I am also trying to find things to feed to the family to lose weight and improve health.

    Remember my primary goal is not a healthy diet. my primary goal is lose weight and retain JUST ENOUGH health not to harm myself. once I lose some weight I can worry less about the weight as my increased activity takes care of the weight and then focus on a more permanent healthy diet. if that is really not a good way to go (ie harmful) I don't have a problem rethinking that path.
    There is a saying Chris which I have heard in the WW meetings a lot.....

    "Dont do anything now that you wont do with maintenance when you hit your goal" This was hard for me to understand but it is true.

    Your GOAL SHOULD BE A HEALTHY DIET. You can lose weight by throwing up everything if you wanted to. You get the same results... lost weight. Align yourself with healthy eating habits and everything will fall into place. If you do not have healthy eating habits that you can sustain, you will go back to being heavy like what happened with you when you were on atkins.
    Feel free to visit my blog www.chefonabicycle.com

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    Quote Originally Posted by chefisaac View Post
    There is a saying Chris which I have heard in the WW meetings a lot.....

    "Dont do anything now that you wont do with maintenance when you hit your goal" This was hard for me to understand but it is true.

    Your GOAL SHOULD BE A HEALTHY DIET. You can lose weight by throwing up everything if you wanted to. You get the same results... lost weight. Align yourself with healthy eating habits and everything will fall into place. If you do not have healthy eating habits that you can sustain, you will go back to being heavy like what happened with you when you were on atkins.
    +100000

    Nerys: I think you might be approaching it in the wrong way. Chef is right, get yourself into the habit with healthy eating. Not just getting by and losing weight. That train of thought is not sustaining.

    Chef hooked me up with healthy ways to prepare food and menus and so far, I'm down 43 pounds and feeling great. Along way to go but what he's taught me has changed my life. I can do this....and I can do this for the rest of my life.

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    Senior Member squirtdad's Avatar
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    Lot of stuff in this thread........ but one that struck me upfront was 2000 calories and the way I read this it is means 2000 calories totals, even with exercise.

    If that is correct that seems to be to low for a person at 455 lbs who is exercising. Check out the various calculators.... Myfitness pal puts that weight at target of 3160 calories a day without exercise to lose a pound a week. I know WW gives more points to heavier people and as you lose weights you get less points.

    that alone could be part of the lack of energy issues

    IMHO you need a balance of protein/carbs/fat for the body to function.

    the points about looking at what you can live with forever are key.....

    the gas cost thing being overiding just feels off, if you can get good food cheap 20 miles away (40 round trip) and you get 20 mpg it is $7.00 for the trip which is offset if the food is that much cheaper...... but that is theory you know your reality.

    Semolina is a part of the wheat grain. The best for pasta is durham wheat from Montana and North Dakota.

    As for bread...you can make a simple batter style 100% whole wheat bread for a lot less than buying it....add some oatmeal and you are well on your way to whole grains
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    Senior Member goldfinch's Avatar
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    The more full your freezer and refrigerator the more efficient they are at cooling.

    Dried beans. Wild rice. They keep a long time without refrigeration. My spouse buys mung dal in 50 pound bags.

    I grew up ricing. We never refrigerated it.

    Don't get yourself into analysis paralysis. Eat a little more carbs. Keep working out without over doing it. Enjoy the process.

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    Senior Member nerys's Avatar
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    Well don't take this the wrong way or a argumentative just being straight and factual with you.

    My solution to $7 gas for the trip for the veggies is something you overlooked.

    you seem to think its a choice between cheap with $7 in gas or expensive veggies. alas no. the alternative to me to this point was to simply abstain. period. :-) hehe I just did not buy them except the once a week I am near produce junction.

    this MIGHT actually work better now. now that pop is back to work and we have someone else to work a couple shifts as well I only work 3 days a week now instead of 5-6 days a week. While this brings my work hours down to under 50 hours (long shifts) more importantly it means I can be home 4 days of the week now. if I can arrange is to my produce junction trip is saturday the veggies can easily last 4 days in most cases (except the mushrooms trouble getting them past 3 days but thats ok) also the brocolli won't last 4 days but I can just use the brocolli on the first 2 days.

    this way I can have fresh veggies on all 4 days I am home. does not solve the 3 days at work issue but its a start.

    also once I get the metro back on the road which nets me 55mpg minimum it gets a lot cheaper to drive. there is still the time issue but I think this cause is worth the time expenditure :-)

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    Senior Member nerys's Avatar
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    except what does eat more carbs mean. burgers are carbs but I know I need to avoid those. :-) pizza is carbs but again I know I need to avoid those.

    is it as simple as adding some wheat bread, farro,cous cous, and spaghetti squash??

    what are some "SAFE" complex carbs.

    as for 2000. from what I was researching that is the lowest amount of calories one should consume if you plan to remain active.

    I am just barely acquiring my 3 pound a week goal now (couple of 5 pound weeks probably water release mixed in their)

    how high can I go and retain minimum 3 pounds a week? I have a goal to lose 100 pounds by the MS150. I really need to lose it by 3-4 weeks before the MS150 so I can even out my dietary needs in anticipation of the race.

    that means 6 months at 3 a week or 12 a month 72 pounds by end of july. I figure I won't get 3 EVERY week so that gives me a buffer zone. I need to lose another 70 pounds minimum. (lost 30 so far)

    is this not feasible?

    is 60 minutes on the stationary 4 days a week too much? I would not think so I am trying to raise that since I need to ride further than 10 miles (about how far I get in 1 hour) at a shot. I figure I need to work up to 30 miles in one go with no more than a 30 minute break after each 30 miles with the last leg being 40 miles. so 30 break 30 break 40 or something like that.

    so for now I am just trying to work up the stamina to DO 30 miles in one go.

    I don't know what is practical or feasible so kind of going by the seat of my pants as things happen.

    fixing things (like the energy thing this week) "as" they happen.

    ??

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