keeping stable weight

having made it one year keeping my weight off (40+ pounds) officially this
past week, thought i would pass on one trick that i have acquired in the
last 3 months.

during the first 8 months after reaching goal, i used a 3 pounds up or 3
pounds down rule. Three up and i went on a more serious diet (lower carbs
approaching induction, and less food) three down and i began eating more and
having extra whole grain carbs.

this worked at first, though i seemed to go up and down in cycles, usually
associated with the weekend. However, after 4 or 5 months, i noticed that i
was hitting the upside much more often than the down, and eventually it
became a matter of going 3 up then beating it back down to goal and
"touching base" The average weight was above goal. I was, however slowly,
gaining weight.

I did a re-eval, and the problem was easily identified. My breakfast was
spare, at work i ate small at lunch while i worked. My supper's were of my
own creation, and were healthy and normal. The problem was what happened
while i cooked those meals. In the kitchen, i was snacking on nuts and
occasional triscuits. Portions were not measured, but nibbled out.

So i simply quit buying nuts and triscuits, but what to do in the kitchen
while cooking? it was a problem, as i was very hungry, and surrounded by
food, and had the classic need to have something in my hands.

So, i began taking a wine glass and placing two chopped strawberries in it,
and filling it with red wind (cab) This gave my hands something to do,
something to occasionally nibble on, and most of all, the wine forced me to
slow down. This worked wonderfully. My weight went under goal (2-3 pounds)
and stayed incredibly stable. I actually maintained a 1-2 pound deficit
while increasing my intake at breakfast and lunch. While the holidays are
currently challenging me, the challenge is no longer being 3 pounds up, but
occasionally leaving negative and going one pound up.

It is not a method I would recommend to everyone, but if you eat too fast
(like me) and are in the kitchen, it is an idea.....

Bob
200+/160/160.5
maint. since 12/9/03

On Tue, 14 Dec 2004 17:17:05 GMT, "bob"
wrote:

having made it one year keeping my weight off (40+ pounds) officially this
past week, thought i would pass on one trick that i have acquired in the
last 3 months.

Thank you, Bob! I haven't been even lurking on this group now for a
year or better - I too had made goal, 35 pounds down from where I
started, and was doing well through the summer,
physical-activity-time. Like you, I went up and down within a
three-pound window, but stayed there with little effort. But this
fall, as the weather got colder and I did less outdoors, I too found
myself between goal and the upper limit, and I couldn't seem to break
that pattern. So I picked up the group just now - and there you were,
with my situation exactly, and a solution!

Thank you!!

toby
august 2003 170/135/138

On 12/14/2004 12:26 PM, Ignoramus5102 wrote:
What helps me avoid this sort of problems, is eating a big, fatty
breakfast. Think fatty soup, or bacon with eggs (bacon is not crispy,
barely cooked).


I always have a high fiber breakfast that has a decent amount of protein
but little fat.

--
jmk in NC

So, i began taking a wine glass and placing two chopped strawberries in
it, and filling it with red wind (cab) This gave my hands something to do,
something to occasionally nibble on, and most of all, the wine forced me
to slow down. This worked wonderfully. My weight went under goal (2-3
pounds) and stayed incredibly stable.

But wouldn't be great to know the actual carb counts of the cab you were
drinking and not the generalized nonsense you get at FitDay or the USDA
websites?

You need more than an average number of carbs for wine than:

wine, red, 1 serving XXX carbs.
Which red? Chianti, cab, merlot, malbec? Which year? 2000, 2001, 2002? Which
country? France, Spain, New Zealand, South Africa, USA?

The Low Carb Bartender

well I suppose, if i was into carb counting. While i keep meticulous records
on weight and exercise, one of my failings is that i never really counted
carbs or did measurements of food. this was because early in the diet i
didn't really need to because my appetitite completely shut down. a keto
stick and the scales told me all that i wanted to know. (i did 2.5 months of
induction) When i entered later phases of the diet and maintenance, i
suffered for this, and flailed about a bit before getting into something
resembling a routine. (hence the trouble I had with nibbling on mixed nuts
and triscuits.)

another reason that i did not start counting carbs is my understanding that
even the most consciencious of food labels were approximations and there was
wide variation even package to package. (worked in a lab long enough to know
about biologic variation. I picked low carb ingredients, watched the scales
and reacted harshly if my weight went up. reactionary, but it worked.

Bob


"The Low-Carb Bartender" wrote in message
news:Mg0wd.265482$R05.237238@attbi_s53...

So, i began taking a wine glass and placing two chopped strawberries in
it, and filling it with red wind (cab) This gave my hands something to
do, something to occasionally nibble on, and most of all, the wine forced
me to slow down. This worked wonderfully. My weight went under goal (2-3
pounds) and stayed incredibly stable.

But wouldn't be great to know the actual carb counts of the cab you were
drinking and not the generalized nonsense you get at FitDay or the USDA
websites?

You need more than an average number of carbs for wine than:

wine, red, 1 serving XXX carbs.
Which red? Chianti, cab, merlot, malbec? Which year? 2000, 2001, 2002?
Which country? France, Spain, New Zealand, South Africa, USA?

The Low Carb Bartender