HDTenEightyP/NetNews huggingface dataset:
From: jessica@wrs.com (Jessica Hart)
Subject: Re: Oops
Organization: Wind River Systems, Inc.
Distribution: usa
Date: Sun, 13 Dec 1992 23:35:02 GMT

In article <92347.203007STAN@VM.TEMPLE.EDU> STAN@VM.TEMPLE.EDU (Stan Horwitz) writes:
>
>I am a 31 year old male who hates to eat most vegetables, fruits, and seafood.
>  Does anyone have  any suggestions how I can do that?  I  can eat a lot
>of vegies that I  don't like (except cabage and brocolli)  if they're in soup,
>but I  can't live off soup.   So how can I  learn to like more  fruits and the
>rabbit food that people call salad?   Any suggestions will be appreciated.  In


This kind of thing really tickles me. It is really nice to be able
to dispel your worries and say, YES, you can have a gourmet nonfat
diet without having to eat ( YECCH!!) salads and plain steamed veggies
(DOUBLE YECCH!!) Maybe I am exaggerating the YECCHS a bit.

I also don't enjoy salads and plain veggies much; I use them as a
sort of "fast food" now, for those times when there is no gourmet
lasagne, chili, curry, rice salad, or yes even SOUP left in my fridge.

What you need are some good, imaginative vegetarian recipe books. I
would recommend "Healthy Eating With No Apologies" and the sequel
by Marcia Sabate Williams, and especially "Friendly Foods" by Ron
Pickarski.

You also need to learn to work with spices. Try out some of the
exotic spices. My favorites are cumin (a staple), garlic, Cajun
spice mix, and curry paste. You can tell I like spicy food. Spicy
and hot is one way to make soups and other veggie toppings for that
ubiquitous rice, potato, or pasta seem more tasty.

Yes, you can live on potato and pasta. I just about do. With
various gourmet toppings. Learn to make a really nice marinara
sauce. I use brown mushrooms (much more flavor than the white kind
you get at the supermarket), green and red bell peppers, yellow
onions, and Contadina tomato sauce. And plenty of fresh garlic!
2 or 3 cloves per 12-oz. can of sauce. Add some wine ( I use some
leftover red wine from my last dinner party). About 1/4 cup. Yum!

I have a great stuffing recipe (like Thanksgiving stuffing). Based
on the one in the Moosewood Cookbook (found in the "stuffed squash"
recipe, for those of you who have the book). I just don't use any
oil or butter in it. Fresh rosemary is the key! Use plenty. I moisten
it with the liquid that comes off the mushrooms as I saute them
(in water or wine, not in oil) plus some water or veggie stock.

Hang in there and, I guess, learn to cook and find time to cook
are my advice. I find it almost impossible to get really lowfat
food in any restaurant, even healthy veggie restaurants. So go
out to eat less and cook more. It can be a pain or it can be a
fun new hobby! 

Good luck and rest assured, you will love the new food!


Newsgroups: alt.support.diet
From: mazur@bluefin.camb.inmet.com (Beth Mazur)
Subject: Re: Yogurt cheese. Now what?
Organization: Intermetrics, Inc.
Date: Thu, 17 Dec 1992 15:43:10 GMT

In <1992Dec17.142457.23848@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>Several people have reported having some success with using the basket from 
>their coffee maker, and letting it drain through a coffee filter.  I tried 
>that, but hardly any whey came out at all, and I personally don't recommend
>that method.  The more whey you get out of the yogurt, the thicker the 
>cheese; the thicker the cheese, the more useful it is, I think.

Some yogurts have stabilizers added to them so that the whey will not 
separate.  If I remember correctly, what you can do is make a well in the
center of your yogurt container.  If no liquids separate after a short
period (I think a couple of minutes or so), don't try making yogurt cheese
with that yogurt.

BTW, I've made it once.  I simply lined a colander with paper towels and
put it over a bowl in the fridge over night.  I added some roasted
garlic and had a great topping for baked potatoes.  Probably would have
made a nice dip too.

Beth Mazur                   "...life is more than a vision.  The sweetest
mazur@inmet.inmet.com         part is acting after making a decision."
...!uunet!inmet!mazur                                  -- The Indigo Girls

Newsgroups: alt.support.diet
From: hilp@hfglobe.intel.com (Robin Rosenbaum)
Subject: Re: are these fattening?
Organization: Intel Corporation
Date: Fri, 11 Dec 1992 20:34:50 GMT

In article <WVENABLE.92Dec10085737@attunga.stats.adelaide.edu.au> wvenable@attunga.stats.adelaide.edu.au (Bill Venables) writes:
>...
>However you must allow me a suppressed guffaw when I think of the kind of
>corps de ballet this crew would make.  I can see it now -- Tom, Steve,
>John, Kari, Beth, me, ...  What do you say guys?  (Don't forget the tutus.)
>It certainly makes swimming seem like absolutely no embarrassment at all.

I'll be the ostrich.

Robin Hilp
rosenrob@ccm.hf.intel.com
Opinions, attitudes, and beliefs expressed herein are entirely my own.

From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Fri, 18 Dec 1992 18:44:20 GMT
Subject: Re: Here come dem sweets!
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

/ hpcc01:alt.support.diet / howard@cs.uiuc.edu /  8:14 am  Dec 16, 1992 /

Pete - 

>Enjoy the See's for me - 
>x.  They are far better than
>Fannie May's choc
>
Hmm, a fellow (former) Chicagoan claims that FM is much better than See's.
Guess the fat's richer 2000 miles away... :-)

P
>
From: churchwell@vms.ocom.okstate.edu (Kimberly B. Churchwell)
Newsgroups: alt.support.diet
Subject: Re: Wanted Veggie Dip
Date: 12 Dec 92 18:36:12 GMT
Organization: OSU College of Osteopathic Medicine

In article <1992Dec11.212947.27298@ucsu.Colorado.EDU>,
blackb@spot.colorado.edu (Barbara Black) writes:
> I'm looking for a nofat/lofat dip for fresh veggies.  It's for
> our annual Xmas party.  I always bring a veggie plate so I'll be sure to
> have something to eat.

There's a low-cal version of the Hidden Valley Ranch dip mix
available--I prepared this with skim milk and nonfat sour cream for the
veggie tray I fixed for my family's Thanksgiving dinner.  I thought it
was quite good, and no one seemed to notice the reduction in calories. 
I also tried making onion dip with nonfat sour cream and the onion soup
mix that comes in packets, but didn't think it was quite as good as the
Ranch dip; it had sort of a grainy texture.
-- 
Kimberly B. Churchwell, Prog./Analyst, Okla. State U.  | TANSTAAFL, but
Osteopathic College--churchwell@vms.ocom.okstate.edu   | even so, I never
BIX--kchurchwell  AOL--KChurchwel  CIS--72170,1552     | quit hoping.
From: blackb@spot.colorado.edu (Barbara Black)
Newsgroups: alt.support.diet
Subject: Re: Yogurt cheese. Now what?
Date: 17 Dec 92 16:31:38 GMT
Organization: University of Colorado


> I haven't seen these Yogurt Cheese Makers advertised anywhere in a long
> time...........

========

No fancy equipment is needed.  Place a paper coffee filter in a strainer. 
"Hang" the strainer on a mixing bowl, being sure that the volume of liquid
coming from the yogurt will not touch the bottom of the strainer.  Place
yogurt in coffee filter and then put the whole setup in the refrigerator. 
The yogurt cheese forms a nice shape in the filter and is easy to handle. 
As the liquid drains, you can pinch the top of the filter paper so to
covers the yogurt.  This way your cheese will not dry out on the top.  

You can figure that about half of the yogurt is liquid.  So an 8 oz.
container of yogurt will produce about 4 oz. of cheese--not very much! 

I like to mix dill leaves into the yogurt before putting it in the filter.

Barbara  
Newsgroups: alt.support.diet
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Wanted Veggie Dip
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Mon, 14 Dec 92 14:12:55 GMT

In article <1992Dec11.212947.27298@ucsu.Colorado.EDU>, blackb@spot.colorado.edu (Barbara Black) writes:
|> I'm looking for a nofat/lofat dip for fresh veggies.  It's for
|> our annual Xmas party.  I always bring a veggie plate so I'll be sure to
|> have something to eat.
|> 
|> Thanks 
|> 
|> Barbara

Whirl nofat/lowfat cottage cheese around in a blender or food processor 
with a little skim milk till it's smooth and proper dipping consistency.  
Add a packet of Hidden Valley Ranch Dressing Mix or HVR Dip Mix.  [I think 
the Kraft Fat Free Ranch Dressing is the most awful stuff I have ever put 
on a salad, or I'd be suggesting IT 'cause it's easier.]  

You can, of course, use FF sour cream or FF yogurt, but because of all the 
protein in the cottage cheese, this makes veggies and dip much more filling.

Jan
Newsgroups: alt.support.diet
From: shafer@spdcc.com (Mary Shafer)
Subject: Re: Workouts with bronchitis
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Sun, 20 Dec 1992 04:31:32 GMT

In article <102622@netnews.upenn.edu> crawford@ben.dev.upenn.edu (Lauren L. Crawford) writes:
>The doctor told me today that I have acute bronchitis.  
>
>Anyone out there done any aerobic workouts with this ailment?  I was just
>getting back into them and now wonder if it's wise to continue.

My doctor says DO NOT do aerobics with bronchitis.  In fact, he says
never do aerobics (or any other form of exercise) if you have a fever,
but especially don't if you have bronchitis or pneumonia.

It's possible to do permanent damage to yourself with bronchitis--I
had asthmatic bronchitis in February and I just got cleared to go back
to aerobics on 7 December and that's only if I use an inhaler before
I go and quit immediately if I get short of breath (well, shorter of
breath than usual).


-- 
Mary Shafer  DoD #0362 KotFR  shafer@ursa-major.spdcc.com
Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Here come dem sweets!
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 11 Dec 1992 21:28:29 GMT

Oh dear... someone brought in a box of See's candies and I ate 3 of them!
I'm starting to get my chocolate/sweet tooth back.  And I was doing so
well.  Whaaaaah!

So, how many calories/fat grams are in a typical (is there such a thing?)
See's candy?

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity has no hold over me!
From: jsl+@pitt.edu (John S Lundberg)
Newsgroups: alt.support.diet
Subject: Re: Anxiety + Holiday = ?
Date: 14 Dec 92 21:36:07 GMT
Organization: University of Pittsburgh

In article <63620113@hpcc01.corp.hp.com> brooksp@hpcc01.corp.hp.com (Peter Brooks) writes:
>One of the challenges of maintaining weight loss is building a tolerance
>for 'failure'.  HMR calls this the 'failure syndrome/success cycle',
>but the essential is that you need to confront the situation and problem-
>solve rather than to give up on new behaviors.  There's a lot of 
>experimentation involved in keeping weight off, and a lot of well-meaning
>people may try to sabotage your plans.  Hang in there, keep records, go
>with what works, and things should work out.

In the past six months I've lost a substantial amount of weight [*] but
still have a lot more to lose.  I'm finding find that I may have burned
out slightly on my initial approach at about the same time the weather
turned ugly and the holiday season hit, etc.  So, I'm trying to adjust
to the idea of a reduced rate of weight loss or a period of not losing/
not gaining but find that hard to accept and hard to keep from thinking
of as "failure."  I suspect that what I'm going through now may just be
a little taste of what it will be like as I approach my goal weight and
the idea scares me a little because I've started to realize how  easy
it is to become complacent and to start to justify the same old behaviors,
etc.  I figure if I can make it through the Thanksgiving-New Years
period and lose any amount of weight at all (even as few as 5 lbs) then
that's still a success.  Even if I don't lose but still don't gain 
that's not failure.   So I try to tell myself, anyway.
----
[*] probably around 100-125 lbs.
-- 
John Lundberg
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Newsgroups: alt.support.diet
Subject: Bagel or donut
Date: 15 Dec 92 14:15:16 GMT
Organization: Center for High Performance Computing, Univ. of Texas System

In article <1992Dec14.215108.16856@inmet.camb.inmet.com>, mazur@bluefin.camb.inmet.com (Beth Mazur) writes:
|> [snip'd]
|> So the 200-calorie bagel is "better" for you in that sense.  On the other
|> hand, if you really want the donut, you might be better off eating it.
|> A typical compulsive overeating behavior is to eat about 1000 calories 
   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
|> worth of other foods before finally caving in and eating the donut.
   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
|> 
|> Beth Mazur 

Wow, this is so true for ME.  I keep listening to other people talking about
how they just stuff themselves with vegetables or bagels, and then they don't
want the rich, fat-laden foods; but no matter how much of the other stuff I
eat, I still DO want the donut.

Perhaps for those others, hunger is the real problem, and as long as they
can keep the hunger under control, they can avoid the problem foods.  For
me, hunger is not the real problem.  Except for the guilt, I LIKE the way
I feel after eating a rich meal - all those endorphens (sp?) or whatever 
they're called.  Bagels and broccoli are fine, and they certainly make me
feel *virtuous*, but in my heart of hearts, I still want the cheesecake.

Jan
Newsgroups: alt.support.diet
From: howard@cs.uiuc.edu
Subject: Re: Here come dem sweets!
Organization: Dept. of Computer Sci - University of Illinois
Date: Wed, 16 Dec 1992 16:14:36 GMT


Pete - 

Enjoy the See's for me - we can't get See's here in the midwest.  I
was out in Denver this summer and got a box.  They are far better than
Fannie May's chocolates.  They are VERY RICH!  Good Luck with maintenance.


.
Newsgroups: alt.support.diet
From: sasart@hornet.unx.sas.com (Annette Tharpe)
Subject: Re: Wanted Veggie Dip
Originator: sasart@hornet.unx.sas.com
Date: Mon, 14 Dec 1992 22:16:38 GMT
Organization: SAS Institute Inc.


In article <1992Dec14.191947.2216@cs.cornell.edu>, lmc@cs.cornell.edu (Linda Marie Competillo) writes:
>In article <1992Dec11.212947.27298@ucsu.Colorado.EDU> blackb@spot.colorado.edu (Barbara Black) writes:
>>I'm looking for a nofat/lofat dip for fresh veggies.  It's for
>>our annual Xmas party.  I always bring a veggie plate so I'll be sure to
>>have something to eat.
>
>The simplest one I know, which is both delicious AND a big hit with folks is
>just combining one dry package of Knorr vegetable soup mix with one 
>container of non-fat sour cream or low-fat, if you'd prefer. The original 
>ecipe calls for regular sour cream. I've made it with all three variations 
>and can barely tell the difference!!

Here is my favorite version of the Knorr vegi dip recipe:

1 pkg Knorr Vegi Soup Mix
1 16oz container fat free sour cream
1/2 c. low (or no) fat mayo
3-4 scallions, chopped
3-4 Tbsp chopped water chestnuts
1 clove crushed or minced garlic (optional)
1 10oz pkg frozen chopped spinach, drained, excess water squeezed out.
Freshly ground black pepper

Combine all above.  Refrigerate overnight to allow flavors to blend.  Tastes 
great on vegis, and (a personal favorite) non-fat Mr. Phipps Pretzel chips.
For extra holiday color, you might add either chopped pimiento or chopped fresh
red bell pepper. 

-- 
  /\        Annette R. Tharpe, QA Analyst
 /__\_____  SAS Institute Inc.
/    \ |    SAS Campus Dr., Cary, NC  27513
       |    sasart@unx.sas.com
Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Wanted Veggie Dip
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 14 Dec 1992 20:34:04 GMT

Get some Knorr Leek soup and mix it with a carton of Fat-Free sour cream!
It's wunnerful.

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity has no hold over me!
Newsgroups: alt.support.diet
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Yogurt cheese. Now what?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 18 Dec 92 14:08:54 GMT

In article <lj1pjrINNhh@jethro.Corp.Sun.COM>, barb@golfcart.Corp.Sun.COM (Barbara Hunt) writes:
|> I have a question about the nutrition in yogurt cheese.  I've heard
|> that cottage cheese is low in calcium because the calcium, and possibly
|> other nutrients, are in the liquid which is drained off.  Is this
|> true, too, of yogurt cheese?
|> 
|> Barbara
 
I sure hope someone knows the answer to this because I've often wondered
what nutrients I'm "losing" in the whey when I make yogurt cheese, and what 
I'm "gaining" when I add the whey back into fruits, etc.

Jan
Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Yogurt cheese. Now what?
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 18 Dec 1992 17:39:35 GMT

> >In article <Dec.16.15.05.01.1992.7707@gandalf.rutgers.edu>, shagan@gandalf.rutgers.edu (Susan R. Hagan) writes:
> 
> 
> Tell me if this will work.  I could take a strainer (the round kind with the
> long handle on one end) and line it with cheese cloth.  Then I can sit this
> on a bowl.  I can put the yogurt in the strainer, on top of the cheese cloth
> and then just let it go.
> 
> Would that do it?  

Yup!  That's pretty close to what I did.  

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity is no laughing matter.
Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Yogurt cheese.  Now what?
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Tue, 15 Dec 1992 17:32:21 GMT

Okay, I let some yogurt drain in my refrigerator and now I've got 
yogurt cheese.  It's about the same consistency of cream cheese, but
it's pretty sour (tart) tasting.   Now what should I do with it?

--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity has no hold over me!
Newsgroups: alt.support.diet
From: bennettc@mace.cc.purdue.edu (bennettc)
Subject: Re: Wanted Veggie Dip
Organization: Purdue University
Date: Tue, 15 Dec 1992 04:37:46 GMT

From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Thu, 17 Dec 1992 18:08:49 GMT
Subject: Re: Anxiety + Holiday = ?
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

/ hpcc01:alt.support.diet / jsl+@pitt.edu (John S Lundberg) /  1:36 pm  Dec 14, 1992 /

>etc.  I figure if I can make it through the Thanksgiving-New Years
>period and lose any amount of weight at all (even as few as 5 lbs) then
>that's still a success.  Even if I don't lose but still don't gain 
>that's not failure.   So I try to tell myself, anyway.
>----

Set yourself up for success.  Pick some small, doable goals (around
activity, dieting or behaviors) each week and try to make them.  I usually
got into trouble when I set weight goals, without having the behaviors down.
Even now, I find it easier to think in terms of calories rather than
pounds.  "Hmm, I need 1300 more calories in PA today.  That's 30 miles
on my mountain bike.  Let's do the reservoir ride today."  The weight changes
come naturally (more or less...)

>[*] probably around 100-125 lbs.
Congratualations!
>-- 
>John Lundberg
>----------
Pete Brooks
Newsgroups: alt.support.diet
From: disraeli@leland.Stanford.EDU (Jamie Lara Bronstein)
Subject: Re: Here come dem sweets!
Organization: DSG, Stanford University, CA 94305, USA
Date: Sun, 13 Dec 92 18:43:48 GMT

Chocolate has approximately 150 calories per ounce. What you need to do
is look at the box of candy and see how many ounces are in it, multiply that
number by 150, and divide by the number of candies in the box, which
will give you the calories in one candy. Once you have done this once, 
just try to remember how big the candy was and you will have a reference
point for future candies without needing to look at the box.

Jamie Bronstein
History Department
Stanford University
disraeli@leland.stanford.edu
From: barb@golfcart.Corp.Sun.COM (Barbara Hunt)
Newsgroups: alt.support.diet
Subject: Re: Yogurt cheese. Now what?
Date: 17 Dec 1992 20:43:39 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: barb@golfcart.Corp.Sun.COM
NNTP-Posting-Host: golfcart.corp.sun.com

I have a question about the nutrition in yogurt cheese.  I've heard
that cottage cheese is low in calcium because the calcium, and possibly
other nutrients, are in the liquid which is drained off.  Is this
true, too, of yogurt cheese?

Barbara

From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Mon, 14 Dec 1992 05:22:01 GMT
Subject: Re: Anxiety + Holiday = ?
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

I'll go along with John's statement that records are a great tool to help
avoid 'failure'.  Perhaps, along with them, you need some well-defined,
**doable** goals, too.  I've been on the overexercising route myself,
(I think a simley is warrented here :-) and worn out my body somewhat,
but I think I have a proper balance of the things.

My goals are fairly simple:  

I will keep my weight between 190 (probably more like 192) and 200,
with a preferred center of 195.  (This tight control works for
me.  Others may feel comfortable with a looser rein.  *I* wouldn't
recommend trying for tighter control unless you lead a very boring
life.)

I will eat 100-120 servings of fruits and vegies a week.  See standard
disclaimer below.

I'll do a minimum of 12,000 calories a week in physical activity,
and will keep activity level below about 16,000.  (I start getting into
burnout above 16K, but this area isn't too well defined.)  (Standard
disclaimer applies; I have to keep off 200 pounds, your milage *will*
vary.)

If I stray outside of my weight targets, I will immediately start
to do something about it.  Last year, when I was walking and doing various
other things, I tended to gain a little weight.  As soon as I hit 200
pounds or if I had a weekly average above 197 or so, I'd start a 1-2
pound a week diet.  Since I converted to bicycling, my numbers go the
other way, and now I'll schedule a surplus period when I average 193
pounds or if I hit 192 fairly often.  The goals of this 'controled binging'
are pretty simple; I'll surplus (mostly) on carbohydrates, though protein
can go up a little, too, but I will not indulge in extra fats.  I find
breads and the Entemann's products useful goodies for this; they offer
some usable calories without the fat.  I keep my vegies up high, and
keep my activity level at the norm for the week.  Right now, I'm having to
do this about every 6-8 weeks.  I'll pick a certain number of calories 
(typically 7000, for two pounds of weight gain) and pile on the calories
in a period of a few days.  (It's a bit of a fear for me that I'll get
too used to eating too much; I try to make it unnatural, though it is
enjoyable.  :-)

(Interested folks may wonder why I don't simply adjust my PA calories from
the biking.  Mostly it's because I'd rather do the periodic binge than a
periodic diet; I *hate* to diet.  However, there is uncertainty in the 
calories; if terrain changes, of if I get a lot of headwinds or
whatever, things get terribly confusing.  I use a baseline figure, and the
adjustment always goes one way.  It works for me, which is the important
thing.)

One of the challenges of maintaining weight loss is building a tolerance
for 'failure'.  HMR calls this the 'failure syndrome/success cycle',
but the essential is that you need to confront the situation and problem-
solve rather than to give up on new behaviors.  There's a lot of 
experimentation involved in keeping weight off, and a lot of well-meaning
people may try to sabotage your plans.  Hang in there, keep records, go
with what works, and things should work out.

Pete Brooks

Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: holiday dieting
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 14 Dec 1992 17:46:46 GMT

My scale weighs in ounces, not typical serving sizes.  What if I want
an atypical serving size?  Not only do I need to have my scale at
hand, but a calculator.  I still say it's stupid.
--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm