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Hi, Maxine. Don’t stress too much – the amounts go down as you lose weight, to help prevent a plateau. If it is uncomfortable for you now, then just do what your satiety signals tell you. Try to focus on protein and produce if you can, though.
Hi, lawnorma. I see you have eggs for one of the days. In general, you can get more by swapping other protein foods – for example, cottage cheese or ham.
Thank you for your quick reply. I have been doing my homework and am finding it a lot easier to navigate 🙂 This site is amazing! So full of good information. One other question…or you can lead me to the answer on the site…How do i delineate between cured and uncured meat? I am ready to do my shopping and am excited to get started !!!
Hi everyone, I was very dubious to join this site . I’ve been on the Cambridge Diet , and now suffering with gallstones . Waiting for an op to take my gallbladder out . Not nice but I brlieve fast dieting may not have helped my situation . Now looking at getting that weight off more healthy way .
Ossie-Sharon………Question. One of our members has been trying to get back to this group but can’t find it listed. Her handle is CHIA and is still a member (I was able to pull her up and send her a message) but can’t find this group. I did a search for the group and I can’t find it listed either. Not sure what is going on or what we are doing wrong. I have no problem getting notified when someone posts but can’t get here via the “Groups” link at the top of the page. I messaged her the link to this page but don’t know if that will work for her. Anything you can do for her?
Hi, Lawnorma. That’s great to ready, and we are always happy to help. Regarding cured vs. uncured meat, meat that is usually cured (cold cuts, bacon, ham, frankfurters) will be labeled “uncured” if they are. Otherwise, you can look at the ingredients list – the presence of sodium nitrite or “saltpeter” means it’s cured.
Hi Everyone, compliments on the tec support fix the link so quickly, just checked and can find this page ok now.
Just incase Apensa, ask Chia to make sure she’s clicking on the COMMUNITY link, then, Forum – Nutrition and Diet, for this page page. Just saying because a few times I’ve look for this link through GROUPS by mistake. Hope you, Sharon and all the other Newbies are all well, and eating Health of course 😉 take care xxxHi, Jackie,
You are absolutely right. I was looking under “Groups”……only makes sense doesn’t it?. I went the route you suggested and there it is. Ozzie Sharon, sorry for the wild goose chase. I’ll send Chia a message and let her know that she is still part of the group and how to get here.
Thanks again, Jackie, how are things. Are you located anywhere near the Earthquake site?
Sorry for the chit chat, everyone.
Apensa – glad you found it. We were in the outer earthquake zone, as live nearer the sea but it was quite scary waking to the house swaying back and forth like a boat, wind chimes ringing throughout the house and all the dogs barking everywhere, luckily my little girl and hubby slept through it, I had motion nausea and a sore head for a bit, but after watching the news in the morning, my experiance felt like trivia compared to what those poor soul suffered at the epicente of the quake. Thankyou for asking, hope you and your family are ok, did you daughter feel it too? (also apoligies everyone for chit-chat :-S
Ossie Sharon, just wanted to ask, whats better health wise, pasta or potatoes? For carbs during the week which is better to have more often? I don’t each much of either but hubby and daughter do so curious which is better. Thanks in advance, hope you are well.
Jackie, The daughter lives in Florence, so a good distance. I’m from California originally, so quite familiar with quakes. Try driving down the road when one hits…..LOL.
Hi, Jackiee. If the pasta is whole grain, overall they are similar in health value. If you have trouble with blood sugar, it’s best to go with the whole grain pasta (unless your potato is a “sweet” potato or yam).
Thanks Ossie-Sharon, I mostly use durum wheat to make pasta. I have on occasion used healthier flour but it always gets a thumbs down, apart from the occasions I disguise the colour with spinach!!! But thought durum wheat was Ok as make it with water, where other flours need eggs. Will keep experimenting. Thanks again x
Jackie……..You MAKE your own pasta???? Oh, my. Takes me back to my childhood when I used to watch Nona Rosina make pasta.
Yeah try to most times, Apensa but only learnt how to when I moved here, as have more time. If you think of your Nonna and then play that thought in slow motion, then that sums up my pasta making (lol), it’s amazing how easily the Italians do it, but each year it gets easier and always tastes better than packet stuff. Thankfully we get potatoes of the land so get lots of rest days too. X
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