Re: Annie

[Guest guest]

Thanks for the friendly welcome, Pam.

I'll probably be here-- lurking, at least -- for a while as I tend to lose

VERRRRRRRRRRRY

slowly. On WW since last January, I lost 15 pounds, on my way to 135 from 155.

I'm at

142 on my home scale and 144.8 on my Honey's scale now.... I had gotten to 139,

but had

to go to D.C. for a week, and it was virtually impossible to avoid fats in

restaurants, so I

put back on SEVEN!!!! pounds, and that was a BIG setback. So, now I'm

scrambling to

recoup THAT on my way to 135. I'm 5'6 " and want the right percentage of body

fat for my

health. Most of my weight in the front of my torso, and a good part of that is

in my

tummy, and this particular shape is considered a precursor to heart disease.

So, the less

fat in the tummy section, there, the better! (I don't mind the " other " extra

torso weight,

heh!) I'm just shy of 58, so figured it was my metabolic rate slowing down that

was

making it so difficult to lose. But, I confess, that I also cannot resist the

treat here or

there... and so I end up sabotaging myself. Self control is a big issue.

Especially when I'm

only 7 pounds from where I WANT to be, and since I actually LOOK okay... It's

just the

percentage of body fat that's off. I was exercising to build muscle, but broke

my shoulder

rollerblading (after I got really, really good at it, I started getting a little

too daring and

doing some foolish things). Also, my exercises are sporadic since I commute

from LA to

Boston every three or four weeks, and that tends to throw my schedule off....

and I go

from rollerblading to a stationery bike, or to hand weight lifting....My latest

exercise is hot

yoga, which I can do on both coasts. But I'm in a plateau again, and thought

the SBD

would give me a kickstart to take off those last pounds. I just don't know if I

have the self

control or not. Have read a lot on " self sabotage, " but in the end, I think I'm

just a

hedonist right now. I started life as one of those " delayed gratification "

types who worked

like a fool day and night and deprived herself of certain pleasures. Eating was

to live, not

for enjoyment . I never got hungry anyway -- had a really fast metabolism and

thought

only of work. Now I think little of work and love food. So, getting to that

" balance " point

is difficult. It's difficult to tell the difference between craving something

sweet (which, for

me, right now is 1.5 ounces of raisins) and WANTING something sweet. (Yes, I

could live

without the raisins, but I don't have the willpower not to.) We have no real

temptations in

the house, THAT I KNOW OF, so that's lucky, but sometimes my Honey reveals that

he has

a hidden stash of Jujyfruits, and I can't resist having a few of those. So, I

don't know if I'm

emotionally READY to do SBD or not. Yet, I need to do SOMETHING to get those

last 7

pounds off. You folks have lots and lots of good ideas and you seem to be a

very bright

group. Some of your recipes would work on either SBD OR WW. ' information

on

calories and grams was quite helpful, and the " fats and oils " discussion was

really

insightful. But, any ideas on killing off the last seven????

>

> Hi Annie,

> Thanks for your input AND keep reading the posts from the folks on this list.

It truly

helped me to put the 2 and 2 together of the SBD. After 5 weeks, it's starting

to gel in the

brain.

> Pam

>

>

>

[Guest guest]

Thanks for the friendly welcome, Pam.

I'll probably be here-- lurking, at least -- for a while as I tend to lose

VERRRRRRRRRRRY

slowly. On WW since last January, I lost 15 pounds, on my way to 135 from 155.

I'm at

142 on my home scale and 144.8 on my Honey's scale now.... I had gotten to 139,

but had

to go to D.C. for a week, and it was virtually impossible to avoid fats in

restaurants, so I

put back on SEVEN!!!! pounds, and that was a BIG setback. So, now I'm

scrambling to

recoup THAT on my way to 135. I'm 5'6 " and want the right percentage of body

fat for my

health. Most of my weight in the front of my torso, and a good part of that is

in my

tummy, and this particular shape is considered a precursor to heart disease.

So, the less

fat in the tummy section, there, the better! (I don't mind the " other " extra

torso weight,

heh!) I'm just shy of 58, so figured it was my metabolic rate slowing down that

was

making it so difficult to lose. But, I confess, that I also cannot resist the

treat here or

there... and so I end up sabotaging myself. Self control is a big issue.

Especially when I'm

only 7 pounds from where I WANT to be, and since I actually LOOK okay... It's

just the

percentage of body fat that's off. I was exercising to build muscle, but broke

my shoulder

rollerblading (after I got really, really good at it, I started getting a little

too daring and

doing some foolish things). Also, my exercises are sporadic since I commute

from LA to

Boston every three or four weeks, and that tends to throw my schedule off....

and I go

from rollerblading to a stationery bike, or to hand weight lifting....My latest

exercise is hot

yoga, which I can do on both coasts. But I'm in a plateau again, and thought

the SBD

would give me a kickstart to take off those last pounds. I just don't know if I

have the self

control or not. Have read a lot on " self sabotage, " but in the end, I think I'm

just a

hedonist right now. I started life as one of those " delayed gratification "

types who worked

like a fool day and night and deprived herself of certain pleasures. Eating was

to live, not

for enjoyment . I never got hungry anyway -- had a really fast metabolism and

thought

only of work. Now I think little of work and love food. So, getting to that

" balance " point

is difficult. It's difficult to tell the difference between craving something

sweet (which, for

me, right now is 1.5 ounces of raisins) and WANTING something sweet. (Yes, I

could live

without the raisins, but I don't have the willpower not to.) We have no real

temptations in

the house, THAT I KNOW OF, so that's lucky, but sometimes my Honey reveals that

he has

a hidden stash of Jujyfruits, and I can't resist having a few of those. So, I

don't know if I'm

emotionally READY to do SBD or not. Yet, I need to do SOMETHING to get those

last 7

pounds off. You folks have lots and lots of good ideas and you seem to be a

very bright

group. Some of your recipes would work on either SBD OR WW. ' information

on

calories and grams was quite helpful, and the " fats and oils " discussion was

really

insightful. But, any ideas on killing off the last seven????

>

> Hi Annie,

> Thanks for your input AND keep reading the posts from the folks on this list.

It truly

helped me to put the 2 and 2 together of the SBD. After 5 weeks, it's starting

to gel in the

brain.

> Pam

>

>

>

[Guest guest]

>

>to go to D.C. for a week, and it was virtually impossible to avoid fats in

>restaurants

WHY ?

> so I

>put back on SEVEN!!!! pounds

when i have to travel ... i do pretty good,if i stick to the rules

Breakfast .. poached eggs wheat toast.......resent trip to Canada took my

own bred with me asked to use my own bread the where very nice about it.or

oatmeal,also take go lean with me.and little flat fold up cloth cooler

fill with ice fro small cantons skim milk

Lunch ... salads dressing on the side ... dip fork on dressing the spear

salad, lot less dressing the way.Meat and vegetables ,hold the potatoes

Dinner .... Meat fish non fired, ask extra vegetables and hold the rice or

Potatoes

some Dark Chocolate squares for a dessert

I don't mind trips at all Hooray get what i need and don't have to

cook.....I throe in V8 Juice on my travel bag ,,,air plane beverage

.....tomato juice,,, by car take ice chest with SBD oatmeal bars ,Home made

from that SBD recipe ,cheese and things i can hard for snack

[Guest guest]

-

Thanks. All good suggestions.

The anser to " WHY? " is because cooks lie.

In the Capitol Hilton, for example, there was an " egg chef, " whom I asked to

please " omit "

adding any new oil to the griddle in making an egg, " over easy. "

When the egg came to my plate, glossy with oil, he said, " Oh, I had to add a

LITTLE bit.... "

The next day, when I watched him make sunny side up eggs at the buffet, I

realized that " a

little bit " was, a " little " ladle that held about 2 tablespoons. Later, at an

Italian place where

I was ordering " grilled salmon " and salad " with no dressing but a lemon wedge, "

the meal

came to my plate with the salmon " brushed " in oil, and the salad clothed in a

house

lemon-oil dressing. I pointed this out and the waiter said: " Oh, I thought you

meant

lemon dressing. " He did not offer to take anything back, and it was a big

group, and I

didn't want to be a pain, so I ate it. At a roadstop on the way down, I got a

salad at a

Burger King. There was a bin that said " Nonfat dressing " on it. It was a Honey

Mustard

dressing. it was really good. After I ate it, I read the label. There were

something like

350 calories in it! and it had TONS of oil in it. Boy, did I feel dumb! (I

was so furious that

I balled out the staff for putting regular dressing in a non-fat bin and they

all just stood

there like dummies and stared at me like I was weird.) Just, ....stuff like

that happens ALL

the time. After a few days, I got discouraged, had drinks before dinner, and

then,

judgment compromised, began munching on the hotels peanuts, fried horseradish

peas,

and mini-pretzel cocktail snacks. So, seven pounds later, here I am playing

catch up now.

That's what I mean about motivation. I even went to the hotel gym every day to

kill the

extra calories -- all to no avail. Next time I will arm myself in advance with

my own bread

and some OK snacks.... but when I'm waiting a long time in a bar to meet

someone, or

trying not to look too much like the odd one out at dinner, it wears on me after

a while

and further compromises whatever good intentions I had to start with. I guess

I'm not

very strong -- otherwise I wouldn't be in this situation.

dressing on the side, " I got -- In

South-Beach-Diet-Getting-It-Right ,

Lynne Underwood wrote:

>

>

> >

> >to go to D.C. for a week, and it was virtually impossible to avoid fats in

> >restaurants

>

> WHY ?

>

> > so I

> >put back on SEVEN!!!! pounds

>

> when i have to travel ... i do pretty good,if i stick to the rules

> Breakfast .. poached eggs wheat toast.......resent trip to Canada took my

> own bred with me asked to use my own bread the where very nice about it.or

> oatmeal,also take go lean with me.and little flat fold up cloth cooler

> fill with ice fro small cantons skim milk

>

> Lunch ... salads dressing on the side ... dip fork on dressing the spear

> salad, lot less dressing the way.Meat and vegetables ,hold the potatoes

>

> Dinner .... Meat fish non fired, ask extra vegetables and hold the rice or

> Potatoes

>

> some Dark Chocolate squares for a dessert

>

> I don't mind trips at all Hooray get what i need and don't have to

> cook.....I throe in V8 Juice on my travel bag ,,,air plane beverage

> ....tomato juice,,, by car take ice chest with SBD oatmeal bars ,Home made

> from that SBD recipe ,cheese and things i can hard for snack

>

[Guest guest]

-

Thanks. All good suggestions.

The anser to " WHY? " is because cooks lie.

In the Capitol Hilton, for example, there was an " egg chef, " whom I asked to

please " omit "

adding any new oil to the griddle in making an egg, " over easy. "

When the egg came to my plate, glossy with oil, he said, " Oh, I had to add a

LITTLE bit.... "

The next day, when I watched him make sunny side up eggs at the buffet, I

realized that " a

little bit " was, a " little " ladle that held about 2 tablespoons. Later, at an

Italian place where

I was ordering " grilled salmon " and salad " with no dressing but a lemon wedge, "

the meal

came to my plate with the salmon " brushed " in oil, and the salad clothed in a

house

lemon-oil dressing. I pointed this out and the waiter said: " Oh, I thought you

meant

lemon dressing. " He did not offer to take anything back, and it was a big

group, and I

didn't want to be a pain, so I ate it. At a roadstop on the way down, I got a

salad at a

Burger King. There was a bin that said " Nonfat dressing " on it. It was a Honey

Mustard

dressing. it was really good. After I ate it, I read the label. There were

something like

350 calories in it! and it had TONS of oil in it. Boy, did I feel dumb! (I

was so furious that

I balled out the staff for putting regular dressing in a non-fat bin and they

all just stood

there like dummies and stared at me like I was weird.) Just, ....stuff like

that happens ALL

the time. After a few days, I got discouraged, had drinks before dinner, and

then,

judgment compromised, began munching on the hotels peanuts, fried horseradish

peas,

and mini-pretzel cocktail snacks. So, seven pounds later, here I am playing

catch up now.

That's what I mean about motivation. I even went to the hotel gym every day to

kill the

extra calories -- all to no avail. Next time I will arm myself in advance with

my own bread

and some OK snacks.... but when I'm waiting a long time in a bar to meet

someone, or

trying not to look too much like the odd one out at dinner, it wears on me after

a while

and further compromises whatever good intentions I had to start with. I guess

I'm not

very strong -- otherwise I wouldn't be in this situation.

dressing on the side, " I got -- In

South-Beach-Diet-Getting-It-Right ,

Lynne Underwood wrote:

>

>

> >

> >to go to D.C. for a week, and it was virtually impossible to avoid fats in

> >restaurants

>

> WHY ?

>

> > so I

> >put back on SEVEN!!!! pounds

>

> when i have to travel ... i do pretty good,if i stick to the rules

> Breakfast .. poached eggs wheat toast.......resent trip to Canada took my

> own bred with me asked to use my own bread the where very nice about it.or

> oatmeal,also take go lean with me.and little flat fold up cloth cooler

> fill with ice fro small cantons skim milk

>

> Lunch ... salads dressing on the side ... dip fork on dressing the spear

> salad, lot less dressing the way.Meat and vegetables ,hold the potatoes

>

> Dinner .... Meat fish non fired, ask extra vegetables and hold the rice or

> Potatoes

>

> some Dark Chocolate squares for a dessert

>

> I don't mind trips at all Hooray get what i need and don't have to

> cook.....I throe in V8 Juice on my travel bag ,,,air plane beverage

> ....tomato juice,,, by car take ice chest with SBD oatmeal bars ,Home made

> from that SBD recipe ,cheese and things i can hard for snack

>

[Guest guest]

At 04:54 PM 11/10/2005 +0000, you wrote:

>-

>

>Thanks. All good suggestions.

>The anser to " WHY? " is because cooks lie.

>In the Capitol Hilton, for example, there was an " egg chef, " whom I asked

>to please " omit "

>adding any new oil to the griddle in making an egg, " over easy. "

>When the egg came to my plate, glossy with oil,

Blot with paper napkin

>I was ordering " grilled salmon " and salad " with no dressing but a lemon

>wedge, " the meal

>came to my plate with the salmon " brushed " in oil, and the salad clothed

>in a house

>lemon-oil dressing. I pointed this out and the waiter said: " Oh, I

>thought you meant

>lemon dressing. " He did not offer to take anything back,

Its your money and your order... sorry you'll have to take this back.. and

bring the order i requested.... they are not going to offer in 9 out of 10

cases ... its up to you.I say sorry for the misunderstanding ,but i can eat

this.

> and it was a big group, and I

>didn't want to be a pain, so I ate it. At a roadstop on the way down, I

>got a salad at a

>Burger King. There was a bin that said " Nonfat dressing " on it. It was a

>Honey Mustard

>dressing.

do fork dipping into dressing ,helps

>I balled out the staff for putting regular dressing in a non-fat bin and

>they all just stood

>there like dummies and stared at me like I was weird.) Just, ....stuff

>like that happens ALL

Your money ,let them look all they want

>the time. After a few days, I got discouraged, had drinks before dinner,

>and then,

>judgment compromised,

ask for Tonic water over ice with lime and everyone will think you're

having a Gin and Tonic

> I even went to the hotel gym every day to kill the

>extra calories -- all to no avail.

Drink water and more water

>trying not to look too much like the odd one out at dinner, it wears on me

>after a while

Dare to be different !!! Sam the Vice President sitting next to you might

be on the verge of a heart attack

[Guest guest]

Eating out is tough at best -- that's why we try to avoid it altogether.

The key is to try and minimize the damage.

It *IS* possible to get relatively healthy food, even in the DC metro.

There's always steamed vegetables -- not much they can do to those.

Baked meats are also usually pretty safe. So, a baked chicken and steamed

vegetable dinner will work out fairly well. Same goes for most fish -- you

can usually get it baked rather than fried. You don't HAVE to go with

no-fat/low-fat dressings on the SBD but if you want to keep these down,

there's certainly nothing wrong with it. To be honest, I prefer eating at

buffets with friends/family -- LOTS more options there.

As for the waiter bringing the wrong order to you, you just have to stand up

for yourself on that one. After all, you ARE the one paying for the meal --

if they can't get it right.... I have no qualms about telling a restaurant

they've made a mistake and requesting it be corrected. In other cases, I'll

end up eating for free when they make a mistake. I also do not tip poor

service -- it's called a gratuity for a reason. If they take care of me,

then I tip. Really good care and it's a higher tip. Excellent care also

gets a comment to the store management. Doesn't matter what group I'm with,

business, private or otherwise -- in my opinion, proper manners and

etiquette should be expected in all settings.

[Guest guest]

Oh man....I was reading along and got an instant severe craving for horseradish

peas. I love those doggone things. You think you can make those out of roasted

chickpeas? Probably not, huh?

Betsy

Re: Annie

-

...fried horseradish peas...,

[Guest guest]

All of this is good for me to hear.

Ballsy? OH, yes....

But, if I don't watch out for myself, no one else is going to. I guess you have

to be this

ballsy in this world.

I have a difficult time being this tough. Sometimes, I can, but it isn't easy

for me.

I suppose it's a measure of my own commitment to this. Do I take control, or do

I let

other people do it? Most people who know me think I have a strong personality

and they

KNOW I don't mind at all being " me, " and threading the loom with different

colors than

they're used to seeing. So it's funny I'd allow myself to be intimidated by

something like

this. It seems so " attention getting. " I suppose, when it comes to " dining

out " I'd rather

not draw attention to a differntiation in terms of " what I eat. " However, there

is a nice way,

and a firm way, to do everything, I guess. I just HATE confrontations, or the

risk of a

confrontation, and sometimes it's easier to " just go along, " than confront a

waiter.

Particularly when TIME is an issue, as it always is. It was a big deal when I

blew up at the

Burger King staff for deceiving me with the fatty honey and mustdard dressing in

the

nonfat bin. Big deal for me. Guess I've just got to work on the rest of it.

But thanks for

taking the time to offer answers. Very thoughtful of you!

Annie

> >-

> >

> >Thanks. All good suggestions.

> >The anser to " WHY? " is because cooks lie.

> >In the Capitol Hilton, for example, there was an " egg chef, " whom I asked

> >to please " omit "

> >adding any new oil to the griddle in making an egg, " over easy. "

> >When the egg came to my plate, glossy with oil,

>

> Blot with paper napkin

>

>

> >I was ordering " grilled salmon " and salad " with no dressing but a lemon

> >wedge, " the meal

> >came to my plate with the salmon " brushed " in oil, and the salad clothed

> >in a house

> >lemon-oil dressing. I pointed this out and the waiter said: " Oh, I

> >thought you meant

> >lemon dressing. " He did not offer to take anything back,

>

> Its your money and your order... sorry you'll have to take this back.. and

> bring the order i requested.... they are not going to offer in 9 out of 10

> cases ... its up to you.I say sorry for the misunderstanding ,but i can eat

> this.

>

>

>

>

> > and it was a big group, and I

> >didn't want to be a pain, so I ate it. At a roadstop on the way down, I

> >got a salad at a

> >Burger King. There was a bin that said " Nonfat dressing " on it. It was a

> >Honey Mustard

> >dressing.

>

> do fork dipping into dressing ,helps

>

>

> >I balled out the staff for putting regular dressing in a non-fat bin and

> >they all just stood

> >there like dummies and stared at me like I was weird.) Just, ....stuff

> >like that happens ALL

>

> Your money ,let them look all they want

>

> >the time. After a few days, I got discouraged, had drinks before dinner,

> >and then,

> >judgment compromised,

>

> ask for Tonic water over ice with lime and everyone will think you're

> having a Gin and Tonic

>

> > I even went to the hotel gym every day to kill the

> >extra calories -- all to no avail.

>

> Drink water and more water

>

>

> >trying not to look too much like the odd one out at dinner, it wears on me

> >after a while

>

> Dare to be different !!! Sam the Vice President sitting next to you might

> be on the verge of a heart attack

>

[Guest guest]

All of this is good for me to hear.

Ballsy? OH, yes....

But, if I don't watch out for myself, no one else is going to. I guess you have

to be this

ballsy in this world.

I have a difficult time being this tough. Sometimes, I can, but it isn't easy

for me.

I suppose it's a measure of my own commitment to this. Do I take control, or do

I let

other people do it? Most people who know me think I have a strong personality

and they

KNOW I don't mind at all being " me, " and threading the loom with different

colors than

they're used to seeing. So it's funny I'd allow myself to be intimidated by

something like

this. It seems so " attention getting. " I suppose, when it comes to " dining

out " I'd rather

not draw attention to a differntiation in terms of " what I eat. " However, there

is a nice way,

and a firm way, to do everything, I guess. I just HATE confrontations, or the

risk of a

confrontation, and sometimes it's easier to " just go along, " than confront a

waiter.

Particularly when TIME is an issue, as it always is. It was a big deal when I

blew up at the

Burger King staff for deceiving me with the fatty honey and mustdard dressing in

the

nonfat bin. Big deal for me. Guess I've just got to work on the rest of it.

But thanks for

taking the time to offer answers. Very thoughtful of you!

Annie

> >-

> >

> >Thanks. All good suggestions.

> >The anser to " WHY? " is because cooks lie.

> >In the Capitol Hilton, for example, there was an " egg chef, " whom I asked

> >to please " omit "

> >adding any new oil to the griddle in making an egg, " over easy. "

> >When the egg came to my plate, glossy with oil,

>

> Blot with paper napkin

>

>

> >I was ordering " grilled salmon " and salad " with no dressing but a lemon

> >wedge, " the meal

> >came to my plate with the salmon " brushed " in oil, and the salad clothed

> >in a house

> >lemon-oil dressing. I pointed this out and the waiter said: " Oh, I

> >thought you meant

> >lemon dressing. " He did not offer to take anything back,

>

> Its your money and your order... sorry you'll have to take this back.. and

> bring the order i requested.... they are not going to offer in 9 out of 10

> cases ... its up to you.I say sorry for the misunderstanding ,but i can eat

> this.

>

>

>

>

> > and it was a big group, and I

> >didn't want to be a pain, so I ate it. At a roadstop on the way down, I

> >got a salad at a

> >Burger King. There was a bin that said " Nonfat dressing " on it. It was a

> >Honey Mustard

> >dressing.

>

> do fork dipping into dressing ,helps

>

>

> >I balled out the staff for putting regular dressing in a non-fat bin and

> >they all just stood

> >there like dummies and stared at me like I was weird.) Just, ....stuff

> >like that happens ALL

>

> Your money ,let them look all they want

>

> >the time. After a few days, I got discouraged, had drinks before dinner,

> >and then,

> >judgment compromised,

>

> ask for Tonic water over ice with lime and everyone will think you're

> having a Gin and Tonic

>

> > I even went to the hotel gym every day to kill the

> >extra calories -- all to no avail.

>

> Drink water and more water

>

>

> >trying not to look too much like the odd one out at dinner, it wears on me

> >after a while

>

> Dare to be different !!! Sam the Vice President sitting next to you might

> be on the verge of a heart attack

>

[Guest guest]

Well said. If I keep hearing this kinda stuff and stick around long, I might

even grow some

hair on my chest! (lol!) --Annie

>

> Eating out is tough at best -- that's why we try to avoid it altogether.

> The key is to try and minimize the damage.

>

> It *IS* possible to get relatively healthy food, even in the DC metro.

> There's always steamed vegetables -- not much they can do to those.

> Baked meats are also usually pretty safe. So, a baked chicken and steamed

> vegetable dinner will work out fairly well. Same goes for most fish -- you

> can usually get it baked rather than fried. You don't HAVE to go with

> no-fat/low-fat dressings on the SBD but if you want to keep these down,

> there's certainly nothing wrong with it. To be honest, I prefer eating at

> buffets with friends/family -- LOTS more options there.

>

> As for the waiter bringing the wrong order to you, you just have to stand up

> for yourself on that one. After all, you ARE the one paying for the meal --

> if they can't get it right.... I have no qualms about telling a restaurant

> they've made a mistake and requesting it be corrected. In other cases, I'll

> end up eating for free when they make a mistake. I also do not tip poor

> service -- it's called a gratuity for a reason. If they take care of me,

> then I tip. Really good care and it's a higher tip. Excellent care also

> gets a comment to the store management. Doesn't matter what group I'm with,

> business, private or otherwise -- in my opinion, proper manners and

> etiquette should be expected in all settings.

>

>

>

[Guest guest]

They appeared to have been marinated in horseradish,then deep fried They were

also a

brilliantly beautiful green color.... probably artificial, but, who knows. They

were the kidn

of peas you get in summer when you pick the big pods off bean plants, open the

pods,

and pop out the fresh, ripe peas! Hard to resist!--Annie

>

> Oh man....I was reading along and got an instant severe craving for

horseradish peas. I

love those doggone things. You think you can make those out of roasted

chickpeas?

Probably not, huh?

>

> Betsy

>

> Re: Annie

>

>

> -

>

> ...fried horseradish peas...,

>

>

>

[Guest guest]

Usually, they're called Wasabi peas and you can actually find them in the

supermarket in the Asian section. I went by and read the label on a package

today after I read your e-mail. Trust me...you don't want to know what the

nutrition facts are. Sigh.

Betsy

Re: Annie

They appeared to have been marinated in horseradish,then deep fried They were

also a

brilliantly beautiful green color.... probably artificial, but, who knows.

They were the kidn

of peas you get in summer when you pick the big pods off bean plants, open the

pods,

and pop out the fresh, ripe peas! Hard to resist!--Annie

[Guest guest]

Usually, they're called Wasabi peas and you can actually find them in the

supermarket in the Asian section. I went by and read the label on a package

today after I read your e-mail. Trust me...you don't want to know what the

nutrition facts are. Sigh.

Betsy

Re: Annie

They appeared to have been marinated in horseradish,then deep fried They were

also a

brilliantly beautiful green color.... probably artificial, but, who knows.

They were the kidn

of peas you get in summer when you pick the big pods off bean plants, open the

pods,

and pop out the fresh, ripe peas! Hard to resist!--Annie

[Guest guest]

Uh-oh.

Maybe the peas were the worst part, then! I'm sure it was the whole experience,

but here I

was, not eating mini-pretzels, or the little fried cheesies, or the fried

pecans, or anything,

and specifically picking out ONLY the peas becaue I thought peas had fiber and

protein

and, if they were sauteed -- well -- how much oil could a little pea actually

soak up?

Shoot!

I guess I shot myself in the foot on that one. I probably had 1/4 cup of those

little devils

every night thinking they were okay. Everyone else would take handfuls of the

mix, and I'd

just sit there picking out all the peas. -- At least now I know! Thanks a lot.

Annie

>

> Usually, they're called Wasabi peas and you can actually find them in the

supermarket in

the Asian section. I went by and read the label on a package today after I read

your e-

mail. Trust me...you don't want to know what the nutrition facts are. Sigh.

>

> Betsy

>

> Re: Annie

>

>

>

> They appeared to have been marinated in horseradish,then deep fried They

were also

a

> brilliantly beautiful green color.... probably artificial, but, who knows.

They were the

kidn

> of peas you get in summer when you pick the big pods off bean plants, open

the pods,

> and pop out the fresh, ripe peas! Hard to resist!--Annie

>

>

>

>

[Guest guest]

Darn. I was thinking of getting those. I didn't realize they were

deep fried and had bad nutritional ingredients.

ann

>

> Usually, they're called Wasabi peas and you can actually find them

in the supermarket in the Asian section. I went by and read the

label on a package today after I read your e-mail. Trust me...you

don't want to know what the nutrition facts are. Sigh.

>

> Betsy

>

> Re: Annie

>

>

>

> They appeared to have been marinated in horseradish,then deep

fried They were also a

> brilliantly beautiful green color.... probably artificial, but,

who knows. They were the kidn

> of peas you get in summer when you pick the big pods off bean

plants, open the pods,

> and pop out the fresh, ripe peas! Hard to resist!--Annie

>

>

>

>

[Guest guest]

I guess I am coming from a totally different side of the " point " system than you

are maybe and I guess that is why I love the beach. Not counting, no weighing

and eat until I am satisfied.

I tried WW and I starved myself all day just so I would have enough points for a

pizza dinner and I hardly lost anything...LOL

MB

Re: Annie

You are right that this group has some knowledgeable and wonderful people. I

saw that

right away! As for the " points, " I mentioned -- it was just a reference to

the fact that I've

been using that system for almost a year and it's a safe and comfortable

feeling to have

that as guide to not overeat. I know this is a different system, but it's

tough to

transition from one system to another over night. A lot was involved and

invested. . . but

if I'm going to really try this, then I know I need to do that. So I will.

Yes, I have a copy of

the accepted foods and I've been reviewing it and trying to get it stuck into

my brain. I am

relying on the list and the site and the book. It's the " eat without fear "

part that's tough!

Yes... I love those sugar free pops. Just couldn't figure out why one would

be allowed and

the other not. I ASSUMED. Wrong! I have the So Beach book, but not the

good/bad fats

book. That's good to know about! Thanks. Annie

>

> Annie..

> What do you mean by points? We do not count points in the SBD diet. Also,

> good fats are fine to eat. Fat is an important part of a healthy diet.

Pudding

> is not allowed on phase 1. You can have it on Phase 2. Also, good carbs are

> fine to eat. This is not a no carb or low carb diet. Do you have a copy of

the

> accepted foods on Phase 1. If not you can find them on our site ... Eat

> without fear and you will be fine. Ask questions and we are here to help.

This

> group has some wonderful and knowledgeble people on board.

>

> Instead of the sugar free /ff pudding, try the sugar free fudge pops, as

they

> are allowed, same for sf popsicles. Just count your allowance.

>

> A book that will help you with fat and carbs on this diet is The South Beach

> Diet Good Fats and Good Carbs guide. It is an excellent book, and I highly

> recommend it.

>

> Hope this helps you.

> Di

>

>

>