HDTenEightyP/NetNews huggingface dataset:
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Maintenance  (was Re: Book, "Thin So Fast")
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Mon, 31 Aug 92 18:20:25 GMT

In article <63620015@hpcc01.corp.hp.com>, brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
|> Long response warning!
|> 
|> Preface:  My methods to control my eating and exercise habits are extreme.
|> I lost 195 pounds (180 on a fast) and to keep them off, I've developed
|> some methods that work for me.  If you are trying to hold off lesser
|> amounts, you probably don't need to do such extreme measures.  For me,
|> they've worked for 15 months.
|> [..deleted]

This is definitely an inspiring regimen, and I take my hat off to you
(although I don't think I will join you for one of your vegetable-extrava-
ganza dinners :-).

What I'd really like to know now, though, is why do you think you are 
still so motivated 15 months after the fast ended?  Others who are suc-
cessful in losing a great deal of weight over a *long* time on a weight-
loss program - and I'm sure they think they look better, and they feel
better, and have hopefully built up some good habits, etc - very often
revert very quickly to the old bad habits, and regain the lost weight
and sometimes even more.

What is the difference, do you think, between them and you?  I notice 
you're not saying you don't WANT Hagen Daz anymore, you said you "managed 
to forget it" (but obviously you didn't really forget it, you just don't 
feel enslaved by it anymore).

To me, your mental attitude is more important than what you ate to 
lose the weight and what you're eating to maintain your loss (intriguing
though that is!).   I KNOW what I need to eat to lose and what I need to
eat to keep from gaining; it's all that "other stuff" in there competing
with my common sense.

Can you shed some light on this for us?

Jan
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: alt.support.diet
Subject: Update on hypnosis tape
Date: 3 Sep 92 18:16:42 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

I mentioned that I was planning on buying a hypnosis tape and
listening to it every day for 30 days and update you.....

Well, the tape seems to be working in interesting ways. I don't hear
most of it, it puts me to sleep and wakes me up at the end so I
actually never heard a lot of the verbiage until yesterday. My noisy
teenager startled me in the middle and 	 heard these suggestions:

You will make good food choices...

You will enjoy aerobic excercise every day...

You will clean up the clutter in your life...

You will be confident and positive....

You will drink plenty of water.

I laughed so hard I almost fell over! I *have* been consciously
choosing food a little better than I used to. I just joined a gym for
the first time in my life and have increased my running schedule from
twice per week to 4-6 times per week. I cleaned and organized my
office last week, to the point where almost everyone who sees it
comments on it being the cleanest they have ever seen. I performed in
some skits with my department in front of 600 people and (for the
first time in my life) I wasn't nervous or anxious.

I am not sure if I am losing weight but a *lot* of my habits are
improving. I think it is worth the ten bucks!!!

I have been surprised at some of my thoughts lately and I am beginning
to realize the tape is affecting more than my eating habits!

Your mileage may vary....

rf
Newsgroups: alt.support.diet
From: kathy@fleance.UK.Sun.COM (Kathy Jago )
Newsgroups: alt.support.diet
Subject: Re: CHALLENGE--Write in your ideas! Please
Date: 4 Sep 1992 09:00:52 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: kathy@fleance.UK.Sun.COM
NNTP-Posting-Host: fleance.uk.sun.com

I love crunchy food, and lots of it, so my favorite lunch (packed for work) goes something like this:

     Base:
	loads of cabbage, red or white
	grated carrots
	Strips of Red/Orange/Yellow Pepper

    Dressing:

	2 1/2 oz yogurt
	1 oz blue cheese, crumbled

	This gives a really tasty coating to the salad.  If I've got available optionals, I'll substitute
	banana flavoured yoghurt for natural.  Sounds disgusting, but try it, its great.

	Nice extras (depending on how many WW units I'm using in other meals that day) include

	Nuts
	Dried Fruit
	Croutons

Hope this gives some of you some ideas!

Kathy
From: geb@dsl.pitt.edu (gordon e. banks)
Newsgroups: alt.support.diet
Subject: Re: I need some info on 'Herbalife'
Date: 1 Sep 92 15:57:02 GMT
Organization: Decision Systems Laboratory, Univ. of Pittsburgh, PA.

In article <1992Aug31.043328.1392@usenet.ins.cwru.edu> bf697@cleveland.Freenet.Edu (Roderick Soo) writes:
>
>I would like some information on Herbalife.
>I hear that this is different way of dieting as you can still
>eat normally and lose wight at the same time. This product is 

There is no such thing.  Such a claim is a sure sign of a scam.
Stay away if you're smart.


-- 
----------------------------------------------------------------------------
Gordon Banks  N3JXP      | "Skepticism is the chastity of the intellect, and
geb@cadre.dsl.pitt.edu   |  it is shameful to surrender it too soon." 
----------------------------------------------------------------------------
Newsgroups: alt.support.diet
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: Food du jour
Summary: Chef Salad/Dijon Vinaigrette Factice
Keywords: salad days
Organization: University of Virginia
Date: Fri, 28 Aug 1992 00:54:15 GMT

Hello all!  I'm back, for the time being at least, until
someone gives me more stuff to do!

To give you an idea of how busy it has been, let me tell you that 
of late Hope and I have been eating lots of salad.

Here is my favorite, with a dressing discovery I call 
DIJON VINAIGRETTE FACTICE:  this last word is basically
French for "fake".

Mix 3 parts fatfree Italian dressing with 1 part fatfree 
Ranch dressing.  Jazz it up with Dijon mustard to taste.
Yum-o-rama.

My ultimate CHEF SALAD:  fresh iceberg and romaine lettuce, a few
shreds of red cabbage and a bit of shredded carrot, tossed 
well.  Add cut-up strips of WW American (or Cheddar) cheese
and the occasional cube of skim mozzarella.  Long strips of
ultra-lean deli turkey (2 slices) with 1 slice of ham
thrown in for color.  And a boiled egg (I throw out 1/2 the
yolk and enjoy the white).  I can hardly go on, the screen
sounds tantalizing.  Finally, I crown my salad with 2 tablespoons
of cold canned niblet corn.  Oh wow.

Hope, being more of a vegetabler than I, also adds cucumber slices
and wedges of tomato.

Serve with (believe it or not, this is what's good) plain dry toast, 
and the dressing above.  Add whatever veggies you like!

I shan't calculate exchanges, it depends on your salad.

Enjoy!

<><><><><><><><><><><><><><><><><>\       /<><><><><><><><><><><><><><><><><>
|                                  \     /                                  |
|  THOMAS HORTON                    \   /                                   |
|  U. VA. FRENCH DEPT.               >-<  Actually, I *do* speak for U.Va.! |
|  tlh8c@faraday.clas.virginia.edu  /   \                                   |
|                                  /     \                                  |
<><><><><><><><><><><><><><><><><>/       \<><><><><><><><><><><><><><><><><>
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: alt.support.diet
Subject: Re: A True Meal Planning Challenge [Help!]
Date: 27 Aug 92 14:43:36 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <17gaulINNsb9@gw.home.vix.com> shedevil@vix.com (Anne P. Mitchell JD) writes:
>Dear Fellow Diet-watchers,
>

>Here is the new challenge:  up until now I have been eating dinner
>when I get home, having whatever (often a big salad and some lean-type
>frozen entree).  However, my 14 year old daughter returns home this
>week [she has been gone for a month].  This means that throwing a

I cook twice a week. I make enough food for two other (non-dieter)
people in my household to create meals for themselves using the
leftovers the other five days. These meals
are not only low-fat, but in my case, vegetarian ( and my family
members are carnivorous!).

Pasta is central to our diet. I buy lots of exotic and tasty pastas.
I generally have parmesan cheese,prepared sauces ( a variety,
"Robbie's" brand is fat-free), lots of steamed veggies, capers,
non-fat cottage cheese, etc. I guess we treat pasta like a baked
potato bar! We put a wide variety of stuff on it and nuke it to heat
it up.


I also make the following "bean dip", we then use it for burritoes,
fat-free tortilla chip dip and "nachos".

1 Can fat-free refried beans
1/2 c. green salsa ( use what you like, we like the green)
2 tsp chile powder
1/2 tsp cumin


mix and eat.


I prepare large salads and we store them for later use in plastic
bags in the crisper. Teach your child to do their own salad bar!
Keep canned beans, lots of veggies, croutons etc and encourage them to
add plenty of good nutrition to their salads.

Baked potatoes can be done in the m'wave and they are lowfat and
nutritious.Low-fat cheeses, non-fat sour cream, non fat cttage cheese,
steamed chopped veggies, canned low-fat chile ( or your own) are great
here.

I think the "salad bar" concept for pasta, potatos, salad, and other
basic dishes is your best bet. If there are a wide variety of foods in
your child's diet they will be healthy!


Best wishes!!

rf
Newsgroups: alt.support.diet
From: lmc@cs.cornell.edu (Linda Marie Competillo)
Subject: CHALLENGE
Organization: Cornell Univ. CS Dept, Ithaca NY 14853
Date: Fri, 4 Sep 1992 16:03:19 GMT


Ok, I'll rise to the challenge, too! I can ditto most of what's already 
been mentioned, other than the fact that I personally detest raw tomatoes,
cucumbers and little chunks of stale bread on my salad. Tons of red cabbage 
is the ticket, along with lettuce, celery, carrots, mushrooms, cici beans,
chopped hard boiled egg (not too much), tiny to medium canned shrimp(drained)
and a dash of grated parmesan or romano cheese over all. I, like Tom, will 
sometimes also add those tiny baby corn ears that come in a can. I usually 
use the HEalthy Sensations blue cheese or honey dijon dressing over all of 
that. Gotta go now - it's lunch time!!!!

  Linda
-- 
Linda Competillo
lmc@cs.cornell.edu
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: alt.support.diet
Subject: Re: A new-fangled potato salad
Date: 3 Sep 92 14:14:02 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <63620019@hpcc01.corp.hp.com> brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
>The Mazetta company sells roasted red (mild) peppers that are packed in
>water.  they are usually available at the supermarkets around Northern
>Calif.  Don't know if Mazetta has national distribution or not.
>
>Pete Brooks
>

Hi Peter,

The Mazzeta red peppers were the inspiration for my potato salad. They
are on sale at Cost Plus in SanFransisco, loving pepers the way we do,
we bought quite a few! I will post the other recipes I come up with
for these beauties!!!

rf
From: 20771ENS@MSU (Betsy Swain)
Newsgroups: alt.support.diet
Subject: Bread recipe
Date: 31 Aug 92 01:27:40 GMT
Organization: Michigan State University


   My mom makes some excellent bread that's pretty low cal/low fat.
It's easy to make, except for the kneading (I try to do it when one
of my teenager is around to do part of it).


     Mom's Bread

7 cups warm water
2 level tablespoons of dry yeast
1/3 cup sugar
3 tablespoons salt
1/3 cup liquid shortening
2 cups dry milk for calcium if you want
15-20 cups flour

Combine 1/2 the flour and all of the other ingredients
in a LARGE bowl.  Mix well.  Add enough more flour to make
dough and stir.  Knead in bowl or on board for 10 minutes
(sprinkle flour, push into bread with the heel of hands,
flip it partway over, push into the dough, if anything
seems to be sticking sprinkle some more flour, ...)
Put in greased bowl and cover, let rise until the dough is
doubled in size, about 45 minutes.  Dump dough out and
punch down (knead it for a couple of minutes).  Divide
the dough into six equal-size pieces and put into
greased loaf pan.  Let rise again until doubled.  Bake
at 375 degrees (350 degrees for glass pans) for 20-25 minutes.

At a local wholesale/retail food store we pick up Red Star
yeast in a 16 oz. bag for under $2, and it seems to be much
fresher than what you get in the groceries.  I use Puritan
Oil for the shortening.  I'm trying to wean my kids from
white bread, but they're hard to convince, so I use mostly
white four with 5-6 cups of whole wheat.  I've had no problems
cutting the recipe in half and making only three loaves.
It's easier to knead, but you can always freeze or give away
what you can't eat in 3 days.

As long as you're going to be hanging around your house
for 3 hours or so, this is a really easy (and not disgustingly
bad for you) recipe.

Betsy Swain
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Wed, 2 Sep 1992 22:50:31 GMT
Subject: Re: A new-fangled potato salad
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

The Mazetta company sells roasted red (mild) peppers that are packed in
water.  they are usually available at the supermarkets around Northern
Calif.  Don't know if Mazetta has national distribution or not.

Pete Brooks
From: dowling@nssdca.gsfc.nasa.gov (Marie Dowling)
Newsgroups: alt.support.diet
Subject: Re: CHALLENGE--Write in your ideas!
Date: 4 Sep 92 12:41:00 GMT
Organization: NASA - Goddard Space Flight Center
News-Software: VAX/VMS VNEWS 1.41

I'll take the greenery challenge!  

For me it just ain't a salad without a few pieces of mandarin orange 
slices on top.  I love a dab of fruit in my salads, and mandarin 
oranges are my favorite.

On a side note, I had a success this week.  I'm usually a big tartar 
sauce fan, perhaps 1/3 cup for a fillet, but I know how bad that is.  
This week I layered  spinach, a fish fillet, and an onion slice 
sprinkled w/ Westerchire sauce.  I sealed the whole thing in al. foil 
and baked it. It was wonderful! I used the spinach as a topping 
instead of tartar sauce, and saved myself from quite a bit of fat.
I'm trying hard to learn to live a low-fat way of life.
Newsgroups: alt.support.diet
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: PS on peppers
Organization: University of Virginia
Date: Wed, 2 Sep 1992 02:44:12 GMT

I suffer from fairly frequent indigestion, and I've found roasting
peppers to give me less trouble digesting.   I dunno why.

Tom

       
Newsgroups: alt.support.diet
From: mprisco@lynx.cat.syr.edu ()
Subject: Re: WW - Where do they meet?
Organization: Syracuse University
Date: Tue, 25 Aug 92 09:06:18 EDT

In article <BtEEtF.F3w@acsu.buffalo.edu> v125qmam@ubvmsb.cc.buffalo.edu (Ami R Pflugrad) writes:
>Hi all,
>	I was ready to call WW last week and sign up for a program.
>	I was shocked to see the nearest center was a 30 min drive.
>	Do they have their weekly meeting at other places than the center?
>	(I dont know if Ill be able to make the meetings if I have to 
>        continue to leave work 1/2 an hour early). 
>
>Thanks!


I'm sure they do.  Look in the phone book and call them.  Our local
ad (in the newspapaer) does not include all of the meetings and
meeting places!

Margot

--
=====================================================================
=          H A V E   A   D A Y             :|                       =
=====================================================================
From: slawe@pobox.upenn.edu (Lauren T. Slawe)
Newsgroups: alt.support.diet
Subject: Re: How come I don't lose weight?
Date: 3 Sep 92 05:42:36 GMT
Organization: University of Pennsylvania

Actually, I've heard the same thing... 3500 calories/lb.

I just moved back to school.  Got my first kitchen too.  My mother
went out and bought me tons of food.  What do I do???  I love to cook and
bake, and I'm already snacking and snacking.  This is going to be one
bad year.  And after all that teriffic summer dieting and exercising.

It's going to be hard with studying getting in the way of all that 
great exercise I've been doing...  Suggestions?  Or any one else 
in the same boat so that we can give each other mutual motivation?

-Lauren
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: alt.support.diet
Subject: Re: Rice Diet
Date: 2 Sep 92 16:12:49 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

paterson@noao.edu (Pat Patterson) wrote:
> Does anyone have a copy of the rice diet?
> It was popular a few years ago -- and it may well fit into the
> low-fat diets of today.

Do you mean one of the extreme "macrobiotic" diets, like the "number 7"
where you live off nothing but brown rice indefinitely?  Low fat but also
sufficiently low in vitamin C and other nutrients to be rapidly lethal.  I
hope somebody sued Ohsawa into bankruptcy for proposing it (though slime
like that usually manage to wriggle out of their responsibilities).  He got
quite a few of his followers killed from scurvy.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: alt.support.diet
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: Twice nuked potatoes :-)
Organization: MIT Microsystems Technology Laboratories
Distribution: usa
Date: Wed, 2 Sep 1992 12:28:29 GMT

Hi, Karen --

It sounds like the potatoes are not getting cooked all the way through.
Try adding 1 minute to the cooking time.  Then add 30 seconds at a time
until they are cooked.  I found with my microwave, that I wound up
adding 1.75 minutes to the time the cookbook said.  Hope it works out
for you.

Scotti

Newsgroups: alt.support.diet
From: rfelix@netcom.com (Robbie Felix)
Subject: Twice nuked potatoes :-)
Date: Fri, 28 Aug 92 02:28:21 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 


2 medium sized baked potatoes ( I use m'wave)

cut middle out and scrape into bowl, leaving mostly skin and a little
potato.

mix with:

2 oz. non-fat cheese ( grated, I used mozzarella)
1/2 cup non-fat yogurt
2-4 Tblsp chopped onion
1 tsp gulden's mustard
1/2 tsp dill 
salt and pepper to taste

squish it all together, stuff it back into potato and nuke for 2 more
minutes!

it would probably brown better in a conventional oven , but it is good
nuked,too!

rf
From: das@canctr.mc.duke.edu
Newsgroups: alt.support.diet
Subject: Re: A True Meal Planning Challenge [Help!]
Date: 27 Aug 92 16:42:51 GMT
Reply-To: das@canctr.mc.duke.edu
Organization: Duke U. Med. Ctr., Durham, NC

In article <17gaulINNsb9@gw.home.vix.com>, shedevil@vix.com (Anne P. Mitchell JD) writes:
>Dear Fellow Diet-watchers,
>
>I have returned to work, more than full-time - I am out the door by
>7am, and usually not home until 8 or 9pm.  I have been packing my own
>lunches, using many of your wonderful suggestions.

	<stuff deleted>

>she is limited to the microwave.  She is more than willing to make
>dinner, at least a few days a week.  I am willing to do what I can,
>but our time is limited...obviously making a dinner the night before
>is out, because as it is I have not enough time to do what I need to
>do between the time I get home and the time I have to get to bed.  I

Buy a crockpot!  They're relatively inexpensive and easy to use.  Until I got
my microwave, I used one almost exclusively.  Of course, you could use a
crockpot cookbook to give you ideas - or the people on the net could throw in
a few recipes.  (my favorite, before I started dieting, was to throw a pot
roast, potatoes, carrots, onions, and every spice I could think of in it, put
in some water, then start it up before I left for work in the morning.)

Lora LeMosy
steege@bchm.biochem.duke.edu
.no sig file
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Tue, 1 Sep 1992 21:47:33 GMT
Subject: Re: Maintenance  (was Re: Book, "Thin So Fast")
Organization: the HP Corporate notes server
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: Re: CHALLENGE--Write in your ideas! Please
Organization: University of Virginia
Date: Fri, 4 Sep 1992 03:57:04 GMT

In a previous epistle, Patricia Geshwent sets forth a

:PUBLIC CHALLENGE:
So . . . what does everybody else out there do to keep happy with greenery?
Can everyone write in and let us know? I can always use new (and cheap)
ideas.
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Here's my secret:  niblet corn.  It's so sweet and has such a great texture
that I love to add it right out of the can to salads.  Just a spoonful
or so tossed throughout is all you need!

.................................................T
                                                 O
                                                 M..........................

Newsgroups: alt.support.diet
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: Re: The "Family" Plan!
Keywords: Diet for the whole family
Organization: Advanced Computing Center for the Arts and Design
Distribution: na
Date: Fri, 4 Sep 1992 00:52:55 GMT

In article <Bu0D50.D3w@watcgl.uwaterloo.ca> mainglet@watcgl.uwaterloo.ca writes:
>
>So, what I need, more than charts and plans, is *something simple*. 
>A "rule of thumb" as to how to vary portions, insert/delete snacks
>etc.  If any of you out there are in a similar situation and have
>discovered any neat tricks to put 4 people with 4 different weight
>"challenges", caloric requirements etc. on a "manageable" program 
>... please let me know.
>

Regarding th WW program and keeping some kind of plan: serve things
such as breads and proteins so that they are portioned.  One portion
prepared per each person at the dinner table.  This may mean serving
up the plates before you sit down to eat, as opposed to serving
family style where it's a free-for-all!  I cook for one, and this is
how I portion myself.  Also, buy some WW cookbooks, which would
include family style recipees.

Leslie

-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu


Newsgroups: alt.support.diet
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Maintenance  (was Re: Book, "Thin So Fast")
Organization: UTCS Campus Access
Date: Wed, 26 Aug 1992 15:15:53 GMT

In article <63620013@hpcc01.corp.hp.com> brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
# ... 
# would only restart the fast in an emergency.  Far more important are
# my maintenance skills; how to eat right (for me), how to get the
# (huge) amount of fruits and vegies in that I need, and how to get
# the exercise in.  To an extent, my eating habits did not change;
# I am a snacker and a volume eater, but I've learned how to balance
# exercise and eating, and I've learned to appreciate a huge salad
# much more than a medium combination pizza. 


Pete,
	I would be interested in hearing some more about how you handle
snacking and volume eating.  That's exactly my problem as well.  I don't
eat any foods that have any significant fat (my diet is stict vegetarian,
no dairy products, nuts or tofu), but I find that I just gotta eat.
I'm now down to 180 (from 350) and I have another 20 or so to go.  I
exercise between 2 and 4 hours every day.  But the last few pounds are
really tough to lose.  In order to curb the calorie intake and to avoid
the feeling of constant hunger, I eat large amounts of raw vegetables
every day.  8 - 10 cups at lunch, and 8 - 10 cups at dinner.  I use
lemon juice or diluted wine vinegar as the dressing.  I also eat 4 - 5
cups of steamed vegetables (brocolli, carrots, brussels spouts etc)
every day at dinner.  I must make a point of eating the veggies
before anything else, otherwise I eat too much of the calorie dense
foods (grains, legumes etc).  Thankfully I look forward to my veggies
every day -- eating them is not a chore.

My fundamental problem, volume eating, has not changed.  What are some
of your tricks to deal with it?

Tom