RRe: Re: Advice for a newbie?

[Guest guest]

Message: 17

Date: Tue, 3 May 2005 16:39:53 -0500

From: " jwwright " <jwwright@...>

Subject: Re: Re: Advice for a newbie?

Ever notice how things are coded? Like the door you'd consider the front,

because

it's out front, is called the Baker entrance, (I think). That's why you grab the

first food you see, going by the food place - you may not see it again.

--Hey: if you were making a humongous donation to a hospital, you sure as heck

would want your entryway to be named the Baker Entrance rather than the Baker

Back Door!

--I like reading about your case; mine sounds similar (6' 2 " , was 234 at peak,

now dwindling down through 207 with 173-180 as a goal later this year), and with

my twice-a-week rowing and weight workouts and my weekly long, fast walk with a

friend, I find that my strength and likely lean body mass within this corporeal

shell continue to increase, which is pleasing (and something of a relief). I,

too, found it hard to get the right caloric reduction to start a gradual (0.5-1

lb/wk) weight loss going until I was eating what seemed next to nothing; I got

the eating thing comfortable, and then when I added in the exercise (again), it

seemed to come together, but it certainly requires a mental shift (as we've all

found) regarding food, with all of the self-love and comfort implications that

come with such a shift. On Mondays and Fridays I typically don't eat anything

until supper, such as it is, of a bowl of yogurt and blueberries. Weekends, when

I'm home more, are, of course, the more challenging times.

Maco

[Guest guest]

Actually I'm not sure if it is the "front" door.

And there are a lot of other things. EG, I was 64yo before I found the gut pains I had all my life were caused by wheat. I chose fries because they're not wheat. Now I can eat some wheat, I prefer corn.

So each person is a special case. I like veggies, fruits and ffmilk - oddly those are the hardest to find in the typical restaurant.

So I don't fault Mac's in particular, when all the fast food places have the same garbage. Like the stores, the food pyramid is corn syrup, wheat and salt. Another thing is salads wilt fast so they soak it in stuff to keep it "fresh". From the time it leaves the field, salad greens and greens wilt fast. You can't sell wilted greens. Sometimes that stuff is a problem with my gut.

We like to think certain foods are good for us, but visualize a back pack in which you want to store 5 days of food for a hike. It surely can't be lettuce, or frozen blueberries or fresh blueberries. Stabilization of the foods is paramount. If I went backpacking for 5 days, I'd carry 5 - 1# pound jars of peanuts, for sure.

Additionally:

Some source of sugar (sucrose) (for me, not everyone).

Maybe 5 oz of oil.

A cupla oranges, apples.

Now what veggies to carry?

Think high density carbs - potato, sweet potato?

I know there are specialized hiking meals - I also know they're full of stuff I don't like, eg, salt, corn syrup.

Regards.

----- Original Message -----

From: mstewarthm@...

Sent: Wednesday, May 04, 2005 7:59 AM

Subject: [ ] RRe: Re: Advice for a newbie?

Message: 17 Date: Tue, 3 May 2005 16:39:53 -0500 From: "jwwright" <jwwright@...>Subject: Re: Re: Advice for a newbie?Ever notice how things are coded? Like the door you'd consider the front, becauseit's out front, is called the Baker entrance, (I think). That's why you grab thefirst food you see, going by the food place - you may not see it again. --Hey: if you were making a humongous donation to a hospital, you sure as heck would want your entryway to be named the Baker Entrance rather than the Baker Back Door!--I like reading about your case; mine sounds similar (6' 2", was 234 at peak, now dwindling down through 207 with 173-180 as a goal later this year), and with my twice-a-week rowing and weight workouts and my weekly long, fast walk with a friend, I find that my strength and likely lean body mass within this corporeal shell continue to increase, which is pleasing (and something of a relief). I, too, found it hard to get the right caloric reduction to start a gradual (0.5-1 lb/wk) weight loss going until I was eating what seemed next to nothing; I got the eating thing comfortable, and then when I added in the exercise (again), it seemed to come together, but it certainly requires a mental shift (as we've all found) regarding food, with all of the self-love and comfort implications that come with such a shift. On Mondays and Fridays I typically don't eat anything until supper, such as it is, of a bowl of yogurt and blueberries. Weekends, when I'm home more, are, of course, the more challenging times.Maco