Govt Hiding Truth About Proper Diet. Food Consumption Would Drop 40% W/ Proper Eating.

[TheMastersNemesis]

Having been a diabetic for going on 11 years now it becomes more obvious that the FDA cannot be honest about what Americans should eat for a proper diet. And it is it more than about just sugar consumption and high fructose corn syrup.

One does not have to become diabetic to understand how one should eat. And the food industry has everything to gain from keeping the real truth about diet and eating coming out. If the FDA could or would issue proper guidelines for America the food industry would lose a lot of money because food consumption would drop 40%-50%.

Certainly too much sugar and even worse high fructose corn syrup are really contributors to the development of diabetes over time. However our present epidemic goes beyond just those two factors. As a diabetic you are pretty much limited to about 220 grams of carbohydrates a day for ALL three meals.

One thing becomes really apparent when you put 60 grams on a plate for a single meal. You are allowed 20 grams of carbs in between meals BTW. Anyway upon looking at the amount of food you are allowed you would think you are being starved. Actually 60 grams per meal is really more than enough. It is important to maintain glucose control for a diabetic that you stay on such a regimen. Over time you body realizes that such amount is really enough. And you can add some extra if you are very active.

The problem with the US population is "overcarbing" a good amount of the time. And even in healthy people overcarbing over time will result in overweight and in certain individuals diabetes. The problem with too many carbs is that a person over revs their pancreas and create excess insulin. Too many carbs meal after meal over time will likely create health problems. One key to better health is to control carbs as much as possible only eating what you really need.

And it is hard NOT to eat too much with all the food commercials and over sizing of meals. When I go to a restaurant and do a carb count and look at what is served a single meal can have enough carbohydrates for 2 days sometimes. Its amazing how carbs add up and the average person does not realize how much is really on their plate because they do not understand how to count carbs. If I think about three average restaurant meals with beverage and I can see as many as 600 carbs in a given day.

Here is the final truth, if the FDA were really honest in its food recommendations it would issue carb counts for healthy and active people. The trouble is that most of the population would be facing diets where carbs probably rarely go over 300 carbs per day. And dietary recommendations would be adjusted for personal activity.

The FDA cannot do such a thing because the food industry would revolt by the huge drop in food consumption. The food industry could not survive selling a proper diet devoid of cheap over carbohydrate foods. The food and beverage industry can only profit if Americans over eat BIG TIME. So the FDA issues guidelines that are helpful but ambiguous. Such guidelines leave confusion about really how much one should eat.

So in the end high fructose corn syrup, excess sugar and very high carb consumption are the real root of our diabetes and overweight problem in the US. It is almost impossible to correct because of advertising and food industry resistance to the truth. And it is extremely difficult to maintain lower carb diets because our bodies become addicted to high carbs. And eating almost like being in a concentration camp is very very difficult.

So next time you have a meal add up the portions you are eating and the amount of carbs you are getting. It may amaze you how much is there. And compare it to 60 grams per meal.

[Manifestor_of_Light]

1. Good point.

A lot of people never think about what they stuff into their mouths.

before the old people died off and I was young, I had lots of old people nagging me and telling me to eat far more than was healthy for me. They thought they were feeding farmhands, and had no farm, or they thought if you overate on a holiday you were proving your love.

I'm a picky eater and I also have some major food allergies, so I had pitched battles at the dinner table over not eating her boiled to death cooking at the dinner table. I refused and said "No". I also once told some in-laws at a holiday dinner "I'm not going to overeat and get sick just to make you happy" and they stared daggers at me. I refused to take more than one moderate plate of food. The grandmother and mother just KNEW I was going to starve to death. I didn't. And I wasn't fat either.

[Recursion]

2. Eat natural fats and your calorie intake drops amazingly

That's really what's behind all the Atkins/Paleo/fad of the week diets.

[BrotherIvan]

14. ^^This

And "good fat" isn't canola or vegetable oil.

[tridim]

28. How can effective diet guidelines be considered "fads"?

I have cut my carbs in half and replaced the lost calories with high quality protein and coconut oil. It works, it's almost Paleo, but really there is no need for a label. It's just a healthy choice I have made.

[Recursion]

33. I agree, I just mean at any given moment there's a new faddish name for the principle (nt)

[KittyWampus]

36. the effect of simple carbs on our blood sugar levels-insulin and leptin resistance isn't a "fad".

It is scientific fact and a relatively new scientific fact.

As for your above post "natural fat", it uses a meaningless term. Canola oil is a natural oil as it coconut oil as is seal blubber.

And while selecting specific fats might be connected to how our bodies convert food into energy and store it… it doesn't address insulin and leptin resistance which is a huge factor for many people.

[uppityperson]

5. you missed using the word shill. eom

[SheilaT]

4. The huge portions that restaurants serve is

a very large part of the problem.

Another part of the problem is that not very many people fix their own meals any more. There are so many "convenience" foods, that it's hard to get a real fix on this. One example is that you can buy a bag of greens for salads. It's far cheaper to buy the components of that bag, but most people don't understand this.

I do volunteer work at my local homeless shelter, working in the kitchen to feed these people. I've become VERY aware of how relatively cheap the raw ingredients are, compared to a pre-packaged meal of some sort. Earlier this evening I helped put together the week of menus that my faith group will be serving next month. I'm trying to keep it simple, to the point where some of the things we'll be serving won't even show up on the menus. Such as, cooked carrots. I'll buy a five pound bag of carrots, peel and boil them, then cut them up. To buy frozen carrots is horrifically expensive, and cooking raw carrots only takes a bit of time. So at least three nights of our week I'll be doing carrots.

Coleslaw. I'll buy a couple of heads of cabbage, a couple of carrots and a couple of apples. Chop everything up, then sprinkle with ground pepper (not too much) and some celery seed. A home made dressing of mayonnaise, half and half, sugar, and vinegar, and I've got coleslaw for sixty or more for maybe five bucks.

The habit of fixing things from scratch, from the raw ingredients, is largely lost, and I'm convinced that's a huge factor in the rise of diabetes.

[exboyfil]

7. Agree with you but it is difficult

after working 10 hours, spending 1 hour in commuting, 1 to 2 hours exercising, to add the extra 1 hr necessary for food preparation from base ingredients. I get in front of the wok about 7 pm, and I am starving. Quickly cut up the vegetables, grind the mock rice, cook the mock rice while cutting the meat, woking the meat, fixing the low carb Teriyaki Sauce, woking the vegetables, and finally eating.

I greatly enjoyed the week I had off over Christmas. It allowed me to cook from scratch several days. I know that I do spend a lot more time in food preparation than my mom, but my meals growing up were heavy meat and potato based (still feeling the effects of that). I much prefer to take that 12 to 16 oz of meat that once was a streak with a side of potatoes and vegetables and put it in a wok so that three can eat the meat that one did before.

[BrotherIvan]

15. Have you tried a slow cooker?

They can really be great for when you come home hungry. Or a pressure cooker gets your cooking done very quickly. I love cooking too, but it is time consuming. It's a great way to save money and control what you eath though.

[SheilaT]

17. Perhaps cooking on your days off and freezing portions would work for you.

I do that. Yesterday I made curried chicken, and froze up four portions for future meals.

When you work you have to plan ahead, but once you get in the habit of doing so, it's not that hard.

And many meals are faster to fix than driving through a fast food line is.

Using a wok is wonderful. So is a crockpot. Or a bread machine.

[tridim]

30. Sometimes I get chicken fried rice at the local Chinese place...

It lasts me about 5 meals.

I can live with that "large" portion.

[JI7]

45. things like this should be seen as a once in a while treat or shared with others or split into more

than 1 meal.

nobody should be eating those large portions at every meal by themselves.

[Egnever]

6. Wait what?

As a diabetic you are pretty much limited to about 220 grams of carbohydrates a day for ALL three meals.

Says who?

[TheMastersNemesis]

8. Such Carb Limitation Is The Medical Standard To Maintain Glucose Control.

Every person is different and maintaining a proper glucose level varies from patient to patient. Many factors dictate glucose levels once you are diabetic. When I was diagnosed I went to a certified dietitian and the carb count of 220 grams was and still is the standard. And I have been able to maintain good control over 11 years.

The real goal for a diabetic is to keep your 90 average glucose below 7% of blood volume. A health person will usually stay at or below 5.6% for a 90 day average no matter how much they eat. Glucose standards are medically recommended and congruent with the American Diabetic Association.

A normally healthy person will have a fasting glucose around 96 after fasting overnight. If healthy your body will adjust glucose and turn excess into fat and will automatically maintain glucose level no matter how much you eat. Your pancreas will pour in as must insulin as needed. For a diabetic glucose readings can be all over the planet. For a diabetic you have to "manually" control your glucose level with medication, exercise and controlled diet. You pancreas is no longer on automatic. If type 1 you must use insulin. If type 2 you can go from diet only to use of medication and or insulin depending on your medical condition.

Theoretically you can go past 220 grams per day if you re diabetic. If you are active you can probably go over. The issue is that you have to understand what your body is doing and find a way to burn off excess glucose at any given time. At best you are guessing.

For me I have been able to maintain my glucose over time using the 220 carb standard. That does not mean that I do not go over because it is hard to guess carbs when you cook or go out. If you eat only foods where cartons tell you carb about it can be easier.
Many recipes these days will tell you carb counts per serving.

And here is the problem with being diabetic. That is avoiding huge high spikes or very low glucose readings. Every day is a challenge. Even if you follow these standards it can be very difficult to maintain the kind of control you need.

If you are not diabetic do all you can to stay healthy. Living by glucometer is no fun.

[Egnever]

9. So you are type 2?

and trying to control your glucose level through diet?

I don't believe the same would hold true for a type one as you can maintain good control with insulin. You certainly have to be diligent in being aware of what you eat and how different foods break down but I don't think there is any arbitrary carb limit.

[TheMastersNemesis]

12. Control Is A Personal Complex Issue.

I am type 2 and have been able to control with diet, medication and exercise. Having said that there may be a time when I will have to use insulin. As I have said the recommendations I have been given come from a certified dietitian and my doctor. And I agree there is no arbitrary standard. The only thing is that the recommendations that I have come extensive medical testing over time.

Based on logs from my earlier years being diabetic I can see that it is more difficult to maintain the kind of control I want. The standard from ADA for glucose is to be between 80-120 before eating. Post meal should stay below 180. Bedtime reading should be between 100-140. And meals should run about 4-5 hours apart.

If you are diabetic like I am you can stray and you can probably just go ahead and exceed those standards. I might get away with a high carb donut where another person could have the same donut and skyrocket to dangerous levels. Each person has to learn what is best for them. The better you are able to count the better you do. Many diabetics just do not do anything and eat what they want.

Foods are a factor. Some foods digest slowly and others are like gasoline to a fire. Example. Eating a brownie or extra regular pasta just blows things up. And it is not that you simply cannot eat certain things if you are diabetic. You can have sugar in your coffee but it must be counted and used with care. More fiber in the diet is helpful.

Now my story took a sordid turn about a year ago. I was healthy for 70, always in good control of my diabetes, walked 13,000 miles playing golf since 1998 and have really good strength for my age. No diabetic symptoms other than glucose. Then got case of gout, got infected with staph and lost my left lower leg. Had no problems with circulation because of my diabetes. The infection took my foot and infected my right leg and knee as well. Have now finally am just about fully recovered.

Having said that my diabetes made me vulnerable to infection and once infected the infection had ability to take off. I now have a bionic leg and am in generally good shape after a year of medical chaos.

Now type 1 is another issue. Must use insulin and that means a lot of testing and calculating insulin usually injected in the stomach area. More difficult to control glucose depending on severity. In some cases must test glucose every few hours and more likely to go to low which is worse than too high.

Finally if diabetic you can maneuver by eating more protein. Some diabetics will just eat what they want and use more insulin to make up the difference so to speak.

In the end you are faced with becoming your own doctor in a way. Knowing and understanding your condition and when you might be in trouble is key. I saw a case of a lady on TV who has a diabetic aid dog that will alert her when she is too low. Different strokes for different folks.

[eShirl]

19. I don't think he realizes how different Type I is from Type II.

My husband's Type I, btw, so I know what you're saying.

[TheMastersNemesis]

24. I Know A Golf Pro Who Is Type 1 And Had No Reason Why He Is.

Type 1 seems so much harder to work with depending on the individual case. Type 2 is bad enough but at least some insulin is being made. Living by glucometer is hardly fun. And I was on insulin briefly while in hospital. The prospect of calculating doses and different acting insulin seems intimidating. Much more of a challenge.

[freshwest]

10. Thanks for this information. Many have never seen a certified dietitian.

Never heard these details.

[Fawke Em]

11. Agreed 100 percent

I was having trouble loosing weight and my digestion was poor.

Took the tests for gluten allergies and had none.

However, if I stay on a low carb diet, my digestion improves vastly and if I really watch the carbs (less than 30 grams a day) then I lose weight.

The amount of carbs the government allows are great if you're a farmer, an athlete, a person under 35 or a person with a high metabolism, but if you're not any of those, it's best to reduce that carb count.

[TheMastersNemesis]

13. Makes Sense.

The one big hole we have in our medical prevention strategy is that health care is not personalized enough. For one the best thing that a person could do is follow a diet that is consistent with their physical chemistry. We have the ability today to tell every patient how many kilocalories they should be consuming a day depending on their metabolism and level of activity. Of course if the medical profession were to do that food consumption nationally would really drop, which is the focus of my OP. The food industry makes money on volume consumed.

And it is about balance. And as a matter of fact if a person used and exchange diet plan geared to their needs, they would maintain weight and health better. An exchange diet regulates calories, fat, protein and carbs. And the diet is balanced. The trouble is that it is hard to be disciplined enough to work out the exchanges and calculate food amounts.

[BrotherIvan]

16. Great post

I try to keep under 150 grams per day and that comes from mostly non-starchy vegetables. It makes me feel great, sleep great and never get sick. It's quite a lot of work to shop and cook all the time, but it is worth it in the long run in terms of health. Good for you and thank you for passing on your story.

[TheMastersNemesis]

23. Low Glycemic Foods Are The Best Plus A Lot Of Fiber.

I will go low on carbs if I feel I am getting too high glucose. Unfortunately I found it is not that simple. If you have any fat and your body goes to your stored fat that process will drive up your glucose because your liver will dump to keep you from getting low. Controlling glucose is like playing the lottery. You never know what your readings will be and sometimes they make no sense.

It is hard to eat just low glycemic foods all the time. You get to the point sometimes that you feel like eating grass is the only option.
When I talked to my surgeon before he flushed my knee of infection he was telling me all the things to avoid I began to wonder if I would have anything left to eat. And if you add what to avoid because of gout then starvation is the only option left. LOL>

[mackerel]

18. increasing fruit, veggie and fiber

and trying to go predominantly plant based is actually more satiating and you actually eat a loss less and don't feel hungry just after eating.

[grasswire]

20. suggesting 220 carbs for a diabetic's diet is irresponsible

Is that what the ADA recommends? It's outrageously high.

Perhaps that is compensated for by insulin. But nobody truly needs that much carb. I aim for less than 100 per day, and I eat well. I just have come to know what I can and can't eat.

And I'm not on insulin.

The diabetes expert Dr. Bernstein recommends 15 carbs at each meal and two snacks. That's 75 carbs for the day.

[hillbillytom]

25. I totally agree

I have been a Type 2 diabetic for over 10 years. Initially my doctor put me on the American Diabetes Association's suggested diet which is basically a low calorie, low fat diet. I went from 250 pounds down to 200 pounds in about 3 months. I also joined a gym and worked out 6-8 hours a week during this period. After going back to my doctor and having my blood work done, some of my numbers were down to normal ranges except for my blood sugar. It still showed that I was diabetic. I wanted to get off of my drugs for diabetes, high blood pressure and higher than normal cholesterol so I started experimenting with other diets and workout regimens. I tried vegetarian/vegan, Weight Watcher's, Atkin's, Slim Fast, Medi-fast (very low calorie) and periodic fasting/modified fasting diets. I lost weight on all but the vegetarian/vegan diet (I actually gained 20 pounds) so I increased my aerobic exercise by training for a 100 mile bike ride and found out I could eat a lot of calories of any kind and lose weight (I got down to 170 pounds). This was not sustainable because it is difficult to find the time to ride 200-300 miles a week and still have a full time job. I gained 50 pounds after giving up on this routine. About a year ago, I discovered the low carbohydrate-high fat (LCHF) diet and the results have been dramatic. My doctor was against this but I did it anyway and I am currently off of all my pills for diabetes and cholesterol. My doctor reluctantly said to keep doing what I am doing. I count carbs but do not count calories. I try to keep my carb intake to 50 grams a day or less. I currently weigh 165 and have not worked out at all during this period. I only eat when I'm hungry and the result is that I eat far less calories than I was before. Fat seems to satiate one better than a low fat, high carbohydrate diet. The food I eat tastes a lot better too.

[Nay]

39. Yeah, gotta agree with this as well. I've been T2 for 3 years and I eat less

than 100 carbs per day, if that much. I was well-informed about nutrition before I became diabetic, so when I saw the ADA diet for diabetics I almost shit myself. What???? Eating that many carbs is crazy!

I regularly have an A1C of 5.6 to 6.0. I take 500 mg Metformin twice a day.

I gave up white potatoes, flour, rice, bread (except for one certain kind of whole wheat bread), and sugar. I can occasionally eat any one of these products without harm, but they are not in my daily diet. No mashed taters, rolls, desserts, fried rice. I have substitutes for some of these items so don't feel too bad for me!

My doctor worships at my feet every time he sees my latest A1C and tells me to keep on doing what I've been doing. I told him I thought the ADA recommendations were totally cray-cray and he said --- nothing. So I'm sure he feels the same way, too, but couldn't agree out loud.

The only people who can get away with lots of carbs are those who do physical work all day -- Chinese farmers, lumberjacks, Olympic swimmers, etc.

I just finished reading Dr. Fuhrman's The End of Diabetes and would like to know if anyone is on his very restrictive diet right now. In short, he recommends you eliminate dairy and oils, eat mostly vegetables and some fruit, restrict meat to a few ounces of chicken or fish per week, and eat restricted amounts of whole grains like oatmeal or barley. It seems that good numbers of people go off their meds after being on this diet awhile, and I can see why. You will undoubtedly lose weight, and since you are eating few carbs, your blood glucose will go down. But to be honest, just thinking about eating that way for the rest of my life makes me want to stuff my face with Oreos. So I don't know what to do. I still am overweight (by about 20 lbs.) and have trouble lowering my calorie count enough to get it off. Yes, I do exercise every day.

I guess I should just keep on with what I'm doing and count my blessings, huh?

[hillbillytom]

43. I would keep doing what you're doing

It sounds like it is working well. My last A1C was 5.2 when taken in December. My prior blood work in June had me at 6.2, down from 7.4. I was taking 1000mg of Metformin two times a day along with Januvia once a day. My doctor took me off of my meds as of January 1.

I do not eat any grain based food as I have found that even small amounts eaten everyday, raise my blood sugar to unacceptable levels. I too eat small amounts of bread and potatoes usually about once a week. I love beer but it is just liquid bread, so I stay away from it. The LCHF diet that I am following now has me losing 2-4 pounds a week and I rarely get hungry between meals. When I do, a one ounce serving of cheese or a hand full of raw almonds or cashews will satisfy me until my next meal. I plan to start a workout program soon. I know from experience that I will have to eat a few more carbs when I start in order to have enough energy to get through a workout.

I have known too many people that have lost limbs and even their lives with Type 2 diabetes by not eating a proper diet. I'm going to try to not let that happen to me.

[TheMastersNemesis]

44. I Hear You. I Lost My Left Foot But To A Staph Infection.

Had good circulation and had walked 13,000 miles playing golf since 1998. Still you are right you have to keep it close to the board. I could modify my diet even more. But it is hard when your spouse is NOT diabetic.

Here is an interesting little anecdote. Before I contracted staph my doctor wanted me to be around 7% 1ac because I am now 70. I was told that for some reason the new model is that you are better off being around 7.0 when you are older and diabetic. Some recent studies apparently show problems with lower 1AC when you are over 70. So go figure. However right now I am well below that but my medication is a bit higher.

The other side of this issue is that since glucose is so erratic the fear is getting way too low and not knowing it.

Any way you look at diabetes it is a real bear to deal with. At least it is better these days because of medication and better food labeling.

[Scuba]

21. I read somewhere (probably here on DU) that the average restaurant portion size ...

.... has quadrupled since 1960.

And we wonder why the US has an obesity problem.

[RiverLover]

22. Great post, thanks! nt

[L0oniX]

26. It comes down to fruits, vegetables and whole grains. Everything else is a negative.

[LeftyMom]

27. Wait, you're giving out medical advice as a one legged diabetic?

Edit: With GOUT? Seriously, you need to change your diet before it kills you. Jesus.
Fuck that noise, I'll keep eating all the plant-based foods my heart desires. I'm healthy and my food is amazingly good.

[Erich Bloodaxe BSN]

38. Many people don't start actually examining their diet until after

they've eaten crap for decades and developed serious issues.

And I'm not sure where you're getting 'don't eat plant-based foods' from the OP. There are plenty of plants that are low carb, and most low-carb diets include eating lots of vegetables.

[Wounded Bear]

29. I'm Type 2 diabetic...

and I don't disagree with anything you posted. I'd add, though, that the time of day you consume carbs can matter, too. I like to have a higher carb breakfast, especially when I was working, because the physical excercise during the day will burn them off, and then for lunch/dinner, switch to more protein based and vegetable based meals. I don't want to consume lots of carbs just before bedtime, as they will definitely process into the body and not be burned up.

My problem of course, is that I love carbs. I try to get high fiber foods in my diet, and I unfortunately have this mental block that sees and reaches for carb based fiber. I'd be better off with more cellulosic fiber like dark green veggies and such, but old habits die hard.

Working on it.

[Doremus]

31. Something else you won't hear from the government

Diet is the cure for diabetes II. Not just the way to co-exist with it as long as you maintain a regimen of pharmaceuticals, but The Cure.

Diabetes II is the disease of a society that's become reliant on the convenience of prepared foods, foods sold by an industry whose only concerns are cost and flavor (repeat sales). Our collective palates have become so adulterated by excessive fat, salt and sugar that we don't even recognize the poisons they're feeding us anymore.

Cook at home using fresh, whole ingredients; keep fat, sugar and salt to a minimum, and voila! the pounds will drop right along with your AC1.

And, yes, it's just that easy.

[KittyWampus]

32. Well, the food industry COULD change their products and slowly are >>>>

Beverages can be sweetened with stevia, for instance and other sweeteners that don't impact blood sugar levels (monk fruit).

Snacks can be manufactured from legumes that are very much lower in carb counts. Chick pea flour and mashed chickpeas work very well in this regard. And also cauliflower believe it or not. Google "cauliflower pizza". Dried veggies work well as "chips".

I have a spiralizer that takes a zucchini and makes it into spaghetti.

Health food stores and some veggie and upscale restaurants are beginning to feature such fare.

So there is a great deal of innovation and inventiveness in the food world but it's going to take a while for entrepreneurs and consumers to change things to our collective advantage.

You are certainly correct that the food/bev industry is entrenched and prefers status quo.

It's also true that government regulations are not healthy. The food pyramid is still messed up.

[cags]

34. Psh... How many Americans actually follow FDA recommendations...nt

[DetlefK]

35. Beans, grains, vegetables, fruit.

If you want to go vegan and abstain from milk-products, you have to include certain vegetables in your diet to offset the loss of vitamins and minerals.

[GliderGuider]

37. I'm not diabetic. However,

I have metabolic syndrome combined with gluten and lactose sensitivities. That combination makes most starches and dairy off-limits for me. I've been on low-carb diets since the early 80s. I spent 5 years as a vegetarian recently, due to a misplaced bout of ethical dogmatism. It wrecked my health. My prescription was to let go of the dogmatism and return to the diet I knew worked for me.

I had to do this in spite of being fully aware, both emotionally and intellectually, of what we do to those fellow creatures who become my sustenance. To top it all off, I don’t even have the economic means to adopt a suitably dogmatic approach to the source of my food (free-range, organic, killed by kindness, etc.)

The gods, well known for having an evil sense of humour, have seen fit to conspire with my metabolism and circumstances to present me with an unresolvable physical/spiritual conundrum. It has proven to be a lesson in “The Acceptance of What Is” that any Taoist would recognize in a flash.

These days I probably eat no more than 50g of carbohydrate a day. 80% or more of my calories come from meat, fish and eggs. My favourite staple is bacon. My health is back - In the last year I've lost the 50 lb I gained as a starchitarian, my BP has re-normalized, and my GERD is gone.

This is NOT a recommendation for this kind of diet. I'm suggesting that a "proper" diet is a very individual consideration, and needs to be approached with a maximum of information and awareness, and a minimum of dogmatism.

[Blue_In_AK]

42. I don't do well on a vegetarian diet either,

even avoiding all boxed and processed foods. I puff up.

[kydo]

40. I try to avoid anything in boxes, already made meals, and fast food

Try is the key word. I love Kraft Mac and Cheese. And sometimes I will eat at Micky D's.

Small portions is also key. Went to Kobe's for my son's birthday, people thought I was nuts cause I order extra vegies. I'm like nope, they give you to much food I always plan on doggie bags, but I eat most of the vegies during the meal. So now when I have the left overs over the next several days I have the vegies to go with.

It takes time and money to eat right. The stuff that is good for you either takes time to make or it costs to much. Romain noodles are mega cheep but not really good for you. Fresh fruits and veggies cost more but they are better for you.

[Blue_In_AK]

41. Overcarbing can also apparently present problems

for people with thyroid issues. Even if your TSH level looks good (with medication) it's almost impossible to lose extra pounds without seriously limiting carbs. Even then, it's difficult for many of us.