Diet crap talk

[Lorizael]

I'm at just over 200 lbs, which is about 10 lbs less than my heaviest. I need to lose probably 20 lbs. Easiest way would be to cut down on mountain dew. I also need to lay off the snacks/candy and the muffin+juice for breakfast.

Oh well I guess now I need to lose about 30 lbs.

[Rusty Edge]

I'm at just over 200 lbs, which is about 10 lbs less than my heaviest. I need to lose probably 20 lbs. Easiest way would be to cut down on mountain dew. I also need to lay off the snacks/candy and the muffin+juice for breakfast.

Oh well I guess now I need to lose about 30 lbs.

I once had a boss who used to say "The best time to do something is now." That's not my point. According to the theory of my diet ( the original book is heavily footnoted ), the best time to diet is in the shortening day lengths. Whether winter is a cold season or a dry season, the result is food scarcity, so it's the easiest time to convince your body to draw upon fat stores, rather than add to them in preparation for winter. But, as it happens, the best time to diet is now, rather than wait for a New Year's resolution after the days are already lengthening and your body thinks that the end of winter is in sight.


Good Luck!

[Rusty Edge]

Now that I think about it, I still need to lose 35.

[Rusty Edge]

Up about half a pound. I'm pretty sure that I'm over-salted again, based on my inner ear. I'll have to drink more fluids and flush it out. I'm also pretty sure I'm still losing fat, even though the weather was unfit for walking for a few days.

On the qualitative side I went through a drawer of mostly belts and suspenders. The suspenders are adjustable. Several of my belts are web, or else have holes the whole length, so they'll always fit. Four were too long to fit without adding holes, and if I did they'd look kind of silly, or they had a more complicated system, and were out of adjustment. Only two of my belts are still too small for me to wear.

[Lorizael]

I'm pretty sure that I'm over-salted again, based on my inner ear.

A friend of mine who's a chef says you can never over-salt.

[Rusty Edge]

I'm pretty sure that I'm over-salted again, based on my inner ear.

A friend of mine who's a chef says you can never over-salt.

My wife is a salt fiend. She carries the stuff in her purse so that she will always have enough. My blood tests are in the slight salt deficiency range. That's where my nerves function most normally. I usually cook without salt, and never add it to my plate.  We dine out frequently. There's much to be said in favor of salt. It's a seasoning, a preservative, a thickener, a chemical ingredient in the baking process, and it's inexpensive. For those reasons you can hardly find a processed food without it. My wife and I have a running joke. We'll say that the chef must be a smoker. That means that he couldn't taste the extra salt.


I've read stuff that says low sodium for heart health is BS. That is as may be, but my inner ear nerve/fluid issues respond to sodium/potassium balance. My taste for salt has become fairly acute, but I can't judge salt content in potatoes and pasta for example. Fortunately, they aren't on the diet.

[E_T]

I'm pretty sure that I'm over-salted again, based on my inner ear.

A friend of mine who's a chef says you can never over-salt.

I beg to differ...

edited to add the quote as I messed Rusty's follow-on post

[Geo]

I beg to differ...

Seconded...

[E_T]

I'm pretty sure that I'm over-salted again, based on my inner ear.

A friend of mine who's a chef says you can never over-salt.

My wife is a salt fiend. She carries the stuff in her purse so that she will always have enough. My blood tests are in the slight salt deficiency range. That's where my nerves function most normally. I usually cook without salt, and never add it to my plate.  We dine out frequently. There's much to be said in favor of salt. It's a seasoning, a preservative, a thickener, a chemical ingredient in the baking process, and it's inexpensive. For those reasons you can hardly find a processed food without it. My wife and I have a running joke. We'll say that the chef must be a smoker. That means that he couldn't taste the extra salt.


I've read stuff that says low sodium for heart health is BS. That is as may be, but my inner ear nerve/fluid issues respond to sodium/potassium balance. My taste for salt has become fairly acute, but I can't judge salt content in potatoes and pasta for example. Fortunately, they aren't on the diet.

I have always been a firm believer that cooking with small amounts of salt (as compared to no salt at all) does not really present a danger for the low/no salt people and adds additional flavor to the item (instead of being bland).  Comparatively, if it was cooked with no salt, you need to add a much larger quantity to your portion to make up for it (much more than would have been used in the entire dish from the start).

Thing is to find the right balance of low amounts at time of cooking so that it satisfies the need (for yourself), keeps your balance down (from not having too much) and hopefully has your wife using less when she does add to it.
Also, isn't Sea Salt supposed to be good for some of the balance issues?

[Rusty Edge]

Thing is to find the right balance of low amounts at time of cooking so that it satisfies the need (for yourself), keeps your balance down (from not having too much) and hopefully has your wife using less when she does add to it.
Also, isn't Sea Salt supposed to be good for some of the balance issues?

Sea salt normally has more minerals, and Magnesium is a critical element for the nerves so there's probably a benefit. I take a Magnesium supplement. In my case, part of the reason I became over-salted this time is that I found some seaweed labeled at 40mg. of sodium. Great! I like the taste of seaweed, it's a nice way to change up the greens, and seaweed has a lot of omega3 fats, which fight inflammation in the joints, etc. Too good to be true! The Mrs. found some comments on line. People suspect that this particular seaweed had 40mg of ADDED SALT, or maybe it was a typo of 400.

After forcing my self to drink all day yesterday and getting up countless times to pee last night, I'm finally flushed out.

[E_T]

Maybe you can rinse the Seaweed before cooking it (to help flush the extra salt)??

[Rusty Edge]

Maybe you can rinse the Seaweed before cooking it (to help flush the extra salt)??

It's dried and I just eat it like kale chips, but soaking it may be the "solution" ;-)

[E_T]

Ah, that explains the extra salt... Chips...

[Geo]

After forcing my self to drink all day yesterday and getting up countless times to pee last night, I'm finally flushed out.

A gallon a day... ? 

[Rusty Edge]

After forcing my self to drink all day yesterday and getting up countless times to pee last night, I'm finally flushed out.

A gallon a day... ? 

No thanks. I was about 1/2 to 3/4ths of that.


Speaking of salt, I took another bundle of seaweed and soaked it in purified water, then draied it before I ate it. A lot like boiled spinach, only slimier. I was not enthused. Even worse, I think I feel the salt effects coming on, even though it didn't taste like it.  I guess I won't be buying any more seaweed.