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Hermiones Mom
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2017년 01월 23일
Here's a reason why I avoid gluten-free prepared foods. Take a look at the ingredients for the new sandwich crackers:
Rice Flour, Vegetable Oil (Palm Oil and/or Soybean Oil), Peanuts, Rice Starch, Sugar, Leavening (Sodium Bicarbonate, Ammonium Bicarbonate, Monocalcium Phosphate), Salt, Cornstarch, Potato Starch, Corn Syrup, Xanthan Gum, Nonfat Dry Milk, Oat Fiber, Soy Lecithin (Emulsifier), Locust Bean Gum.
Rice flour is about as high glycemic as you can get. Combined with rice starch, sugar, cornstarch, potato starch and corn syrup, you end up with crackers that 12 bite size crackers are 150 calories and they claim only 3 grams sugar but I have serious doubts about the veracity of this claim.
Instead, eat some celery with peanut butter. Just saying...
(4개의 댓글)
2017년 01월 23일
I feel like I'm getting things back under control, which you will find amusing given that I just finished a meal that included bread and a cookie. Here's the thing: Last week I had just had it with this wheat-free, lactose-free business, with never being able to eat anything yummy. And the result was that I was either eating things I knew darn well would make me really sick, or I was eating disgusting substitutes for the real thing, gluten-free stuff that has no nutritional value and not very much taste. Then, we went for lunch at Le Pain Quotidien, and I discovered they have superseeded gluten-free bread that actually tastes like bread and because it's made from buckwheat flour and sunflower seeds, it's actually nutritionally sound. So today I ordered a whole one of those breads to slice and put in my freezer, and I went over there to pick up the bread, and I had a beautiful lunch of superseeded bread, smoked salmon, butter and jam sweetened with actual sugar, not corn syrup. And I finished up with half of an absolutely delicious flourless double chocolate cookie, also made with clean ingredients that are FODMAP safe. I am practically in heaven. Now I know this is not exactly what would qualify as a "diet," but I was feeling so sad and deprived coming out of the holidays, and I really needed to have a sense that there are indulgent things I can eat and not get sick. Before the IBS, I could have a splurge meal once per week, and eat whatever I liked and go back to my WOE immediately, feeling that I could go on for as long as needed. But since the IBS, I can't do splurge meals anymore because they will actually make me terribly sick, and I was starting to feel angry about that. Now, having splurged on food that won't make me sick, I feel so much stronger. I may have gained 5 pounds this morning, but I think I'm going to be OK. I think I can get back on plan and not be so resentful. And my freezer is full of delicious FODMAP-safe bread so that if I get a craving for a grilled cheese and bacon sandwich, I can make one for myself and not be miserable for 3 days after. Hooray!
(6개의 댓글)
2017년 01월 23일
I feel like I'm getting things back under control, which you will find amusing given that I just finished a meal that included bread and a cookie. Here's the thing: Last week I had just had it with this wheat-free, lactose-free business, with never being able to eat anything yummy. And the result was that I was either eating things I knew darn well would make me really sick, or I was eating disgusting substitutes for the real thing, gluten-free stuff that has no nutritional value and not very much taste. Then, we went for lunch at Le Pain Quotidien, and I discovered they have superseeded gluten-free bread that actually tastes like bread and because it's made from buckwheat flour and sunflower seeds, it's actually nutritionally sound. So today I ordered a whole one of those breads to slice and put in my freezer, and I went over there to pick up the bread, and I had a beautiful lunch of superseeded bread, smoked salmon, butter and jam sweetened with actual sugar, not corn syrup. And I finished up with half of an absolutely delicious flourless double chocolate cookie, also made with clean ingredients that are FODMAP safe. I am practically in heaven. Now I know this is not exactly what would qualify as a "diet," but I was feeling so sad and deprived coming out of the holidays, and I really needed to have a sense that there are indulgent things I can eat and not get sick. Before the IBS, I could have a splurge meal once per week, and eat whatever I liked and go back to my WOE immediately, feeling that I could go on for as long as needed. But since the IBS, I can't do splurge meals anymore because they will actually make me terribly sick, and I was starting to feel angry about that. Now, having splurged on food that won't make me sick, I feel so much stronger. I may have gained 5 pounds this morning, but I think I'm going to be OK. I think I can get back on plan and not be so resentful. And my freezer is full of delicious FODMAP-safe bread so that if I get a craving for a grilled cheese and bacon sandwich, I can make one for myself and not be miserable for 3 days after. Hooray!
댓글달기
2017년 01월 23일
I feel like I'm getting things back under control, which you will find amusing given that I just finished a meal that included bread and a cookie. Here's the thing: Last week I had just had it with this wheat-free, lactose-free business, with never being able to eat anything yummy. And the result was that I was either eating things I knew darn well would make me really sick, or I was eating disgusting substitutes for the real thing, gluten-free stuff that has no nutritional value and not very much taste. Then, we went for lunch at Le Pain Quotidien, and I discovered they have superseeded gluten-free bread that actually tastes like bread and because it's made from buckwheat flour and sunflower seeds, it's actually nutritionally sound. So today I ordered a whole one of those breads to slice and put in my freezer, and I went over there to pick up the bread, and I had a beautiful lunch of superseeded bread, smoked salmon, butter and jam sweetened with actual sugar, not corn syrup. And I finished up with half of an absolutely delicious flourless double chocolate cookie, also made with clean ingredients that are FODMAP safe. I am practically in heaven. Now I know this is not exactly what would qualify as a "diet," but I was feeling so sad and deprived coming out of the holidays, and I really needed to have a sense that there are indulgent things I can eat and not get sick. Before the IBS, I could have a splurge meal once per week, and eat whatever I liked and go back to my WOE immediately, feeling that I could go on for as long as needed. But since the IBS, I can't do splurge meals anymore because they will actually make me terribly sick, and I was starting to feel angry about that. Now, having splurged on food that won't make me sick, I feel so much stronger. I may have gained 5 pounds this morning, but I think I'm going to be OK. I think I can get back on plan and not be so resentful. And my freezer is full of delicious FODMAP-safe bread so that if I get a craving for a grilled cheese and bacon sandwich, I can make one for myself and not be miserable for 3 days after. Hooray!
댓글달기
2017년 01월 16일
Of course, I'm nowhere near my maintenance phase -- I imagine it will be 6-8 mos to reach my goal -- but I thought this article was really good. In particular, I thought it was cool that two of the strategies listed were having a support network and logging your food, both of which are part of the Fatsecret community. So I guess you are all stuck with me permanently.
https://authoritynutrition.com/maintain-weight-loss/?utm_source=newsletter&utm_medium=standard
(댓글 1개)
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