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Thread: March 2012 Loaders

  1. #469
    Senior Member golfcrazzeeone's Avatar
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    Hi all you March buddies!!! Just checking in with mom's and mel and others to keep on track.........lost another .5 today.......heading into my VLCD15 and skip day.......I am thinking I will be increasing my dosage back up to the 150iu area with my next injection as I was hungry much of yesterday and woke up in the night several times hungry and am starting the day pretty hungry.......so those are all pretty good indicators that my dosage is off slightly or it could be that the potency is diminishing in my vial??? All is well with me.......I am pleased with how the weight is leaving......though it will be nice to see my 28-33 year baby pouch diminish a whole lot more!!!!
    Great losses all you MARCH BUDDIES!!!! Keep it going!!!! Off to golf!!!

  2. #470
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    I ate Pasta, Gyro and KFC and Shakes. I don't usually hv these foods. And I admit that I have done a bit force eating. Grammy suggest me to quit on gluten. I will see how it goes.
    Goal Weight: 120lb
    Start Weight: 148.8lb
    Loading: 152lb/+3.2/++3.2
    Week 1: 143/-9/--5.8
    VLCD 8: 141.6/-1.4/--7.2
    VLCD 9: 141.6/-0/--7.2

    Weeks left: 6 weeks
    Weekly weight loss goal: 3.6lb





    My goal is to lose weight before graduation! 120lb here I go!!!

  3. #471
    Adaruts
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    Hey everyone, something cottenball said sparked my interest.

    Are we supposed to have a 100g of protein after cooking or before cooking? I have been weighing everything before I cook it to get my 100g so if I am wrong maybe that is why I am so damn hungry all the time. : )

    Please clarify ladies... Thanks!!

  4. #472
    Quote Originally Posted by Adaruts View Post
    Hey everyone, something cottenball said sparked my interest.

    Are we supposed to have a 100g of protein after cooking or before cooking? I have been weighing everything before I cook it to get my 100g so if I am wrong maybe that is why I am so damn hungry all the time. : )

    Please clarify ladies... Thanks!!
    Dr. S protocol says 100 grams weighed raw. Not sure why that is. Oddly, I have not re-weighted anything after cooking to see if there is a difference. I wonder if the weight goes up or down after cooking. Anyone know?




    "If hunger is not the problem, then eating is not the solution."
    -Author unknown

  5. #473
    Senior Member golfcrazzeeone's Avatar
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    Quote Originally Posted by Adaruts View Post
    Hey everyone, something cottenball said sparked my interest.

    Are we supposed to have a 100g of protein after cooking or before cooking? I have been weighing everything before I cook it to get my 100g so if I am wrong maybe that is why I am so damn hungry all the time. : )

    Please clarify ladies... Thanks!!
    Dr. S. protocol.......weigh everything raw......I usually weight 100gm protions and freeze for my use!!!! Hang in there......hunger is usually a dosing issue......

  6. #474
    Senior Member golfcrazzeeone's Avatar
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    Quote Originally Posted by birdee_jess103 View Post
    I ate Pasta, Gyro and KFC and Shakes. I don't usually hv these foods. And I admit that I have done a bit force eating. Grammy suggest me to quit on gluten. I will see how it goes.
    As per cottonball recommendations.......GOOD FATS.....you can do a search on here for a table someone did about how many gms. fat for each item.....good fats are avacado, nuts and bacon and eggs!!! You are supposed to get 250gms per load day of good fats and avoid the carbs and sugar calories.

  7. #475
    Quote Originally Posted by Adaruts View Post
    Hey everyone, something cottenball said sparked my interest.

    Are we supposed to have a 100g of protein after cooking or before cooking? I have been weighing everything before I cook it to get my 100g so if I am wrong maybe that is why I am so damn hungry all the time. : )

    Please clarify ladies... Thanks!!
    Oh my goodness- I just realized your point about the tenderloin!! I hadn't thought about slicing it before cooking since I've never made tenderloin that way. But you're right, the weight would probably be wrong if I didn't slice first! I think I might stick to what I am eating now and wait on the tenderloin until I have more time following protocol. I don't want to screw anything up or slow down the results.
    Thank you for noticing my error. I don't think I would have thought of this until after I ruined a very expensive hunk of beef!




    "If hunger is not the problem, then eating is not the solution."
    -Author unknown

  8. #476
    Quote Originally Posted by golfcrazzeeone View Post
    As per cottonball recommendations.......GOOD FATS.....you can do a search on here for a table someone did about how many gms. fat for each item.....good fats are avacado, nuts and bacon and eggs!!! You are supposed to get 250gms per load day of good fats and avoid the carbs and sugar calories.
    That's the list I used to choose my Load foods, but I can't find it now. I did have a few gluten-free cupcakes with no frosting, but for the most part stuck to the load list I found somewhere on this site.




    "If hunger is not the problem, then eating is not the solution."
    -Author unknown

  9. #477
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    Quote Originally Posted by Cupidhcg View Post
    Thanks Melaniea. I've been using Splenda but I won't be after today (although Ive still be losing); Will buy the stevia
    Just so you know sweet and low is allowed as well. I am not a big stevia fan but like sweet and low. I think it is because I am used to it and what I grew up with. (ok I didn't use it as a kid but it was always around- then the blue stuff came out!! Equal was such an upstart back in the day!!!!!)

  10. #478
    Adaruts
    Guest
    Thanks for the quick responses ladies! I was in a panic about it!

    One thing that I need to do is start thawing everything before I weigh it. I was using the Tyson frozen chicken tenders and weighing them frozen.... apparently I am an idiot b/c it didn't even occur to me that the water/juice in the frozen chicken is making it read to be more than it actually is, when thawed. SMDH

  11. #479
    Adaruts
    Guest
    I sliced up a tenderloin the other night. It was kind of a pain trying to get as close to 100g as possible, but after a little bit of practice it wasn't too bad. The thing I had the hardest time with was the fat. I felt like I was shredding the meat trying to cut out all the fat.

  12. #480
    Quote Originally Posted by Adaruts View Post
    I sliced up a tenderloin the other night. It was kind of a pain trying to get as close to 100g as possible, but after a little bit of practice it wasn't too bad. The thing I had the hardest time with was the fat. I felt like I was shredding the meat trying to cut out all the fat.
    Slicing it up does seem like ruining a great piece of beef but I guess there is no other option. Did it turn out? I am not sure I would be happy with the results of the individually sliced portions as I like my tenderloin pretty rare and that might be hard to accomplish in tiny slices. About how thick is a 100 gram slice?




    "If hunger is not the problem, then eating is not the solution."
    -Author unknown

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