HDTenEightyP/NetNews huggingface dataset:
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: alt.support.diet
Subject: Mexican din-din sans fat...
Date: 31 Aug 92 05:21:10 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)


Here is what we ate tonite. Everything is almost completely
fat-free...

Enchiladas

10 oz. can Las Palmas Red Chile Sauce
1 dozen fat-free white or regular corn tortillas
1 16 oz can fat-free refried beans
1/2 c chopped scallions
1/2 c fat-free sour cream
1/2 c. green salsa

fat-free cheese ( optional)

in each tortilla place some beans, some onions, some scallions, some
green salsa. Roll up and place side by side in a rectangular cake pan.
The idea is to use about 1/12th of the stuff in each! Pour sauce over
the top and bake at 350 degrees for about 25 minutes . The cheese can
be sprinkled on top or put inside with other stuff....


Near East brand Spanish Rice

prepare as directed except leave out adding any butter or oil.


Huge Salad 

serve with salsa or

Honey Mustard dressing

1 c non fat yogurt
2 Tblsp honey
1 Tblsp Spicy mustard

1/2 tsp dill ( optional)

mix and eat



Peach Cobbler

5 cups fresh peaches cutup
1/4 c honey

mix in large bowl

1 c. cornmeal
1 tsp. salt
1 tsp baking powder
1/2 c. non-fat milk

mix dry ingredients, pour milk over, mix and let sit for a few
minutes.

1/4 c. honey
2 Tblsp lemon juice

Put fresh peaches ( or other fruit if you like) in a non-stick 8" pie
pan  ( or spray one with pam). Then put cornmeal mixture over the top
by the spoonful. Pour last bit of honey over all.



Enjoy!
rf
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Tue, 25 Aug 1992 20:09:13 GMT
Subject: Weight loss calculations
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

OK, here's another gory numerical posting.  This is the one that HMR
calls the "water math" sheet.  Assuming that a few pre-conditions
are true, this can help you predict waht your weight loss (or gain :-()
should be for a period.  I've been using these numbers for 20 months
or so, and have found them to be pretty trustworthy.

Preconditions:  Your metabolism is "normal".  Essentially, this assumes
that you are not starving.  Even a VLCD fast will leave your metabolism
normal *provided* you get at least 2000 calories worth of exercise/
activity per week.  However, this calculation does not make any
adjustments for age, either for growing children or older people.  (I
don't know any of the growing age details, but we have been told that
the aging metabolism slowdown is pretty trivial.)

I'm going to lay out the numbers, then do a calculation for a 195
pound person.

Previous weight:    XXX pounds
Calories eaten in the past week.  
Daily maintenance calories.  Multiply weight by X.  (For men, use 12
calories per pound.  For women, use 11.  Sorry.)
Multiply Daily maintenance calories by 7 for weekly.
Add calories burnt in physical activity.  
This is the total calories outgoing.
Subtract outgoing calories from incoming.
Divide net calories by 3500.  This is the amount of fat lost.
Current weight.
Difference between previous weight and current.
Subtract "fat lost" from above.  This is the water lost.

This is confusing, so I'll try an example.  My mythical man weighed
195 pounds last week, and weighs 193 this week.

Previous weight :   195
Calories eaten:                                17,000  
Daily maitenance calories:  195 * 12 = 2340
Weekly:                                        16,380
Physical activity calories:                     4,500
Total calories outgoing:                       20,880
Net calories:   17,000 - 20,880                -3,880
pounds of fat lost 3,880/3500          -1.1
Current weight:    193
Difference:  2 pounds
Water loss:  2 - 1.1 = 0.9 pounds.

It looks ugly, but it can explain how some people can lose serious
weight on a near-fast for the first few weeks, then seem to lose
nothing.  At HMR, we called water loss "owing the scale".  My first
week on the fast gave an indicated 20 pound loss (I was starting at
393 pounds).  However, the water math showed that 9 of them were from
water loss.  They came back some months later.

Maybe it's the engineer in me, but using this calculation helps me see
the value of the calorie counting and always measuring my physical
activity.  It also give me some confidence when my weight fluctuates
a lot (partly due to my vegie diet and big swings in activity).

Hope this helps.

Pete Brooks

So, for the example, our hero lost two pounds, but only half of it
is real.  Water tends to come back...

Newsgroups: alt.support.diet
From: scotti@mtl.mit.edu (Gretchen Fuller)
Subject: Re: PS on peppers
Organization: MIT Microsystems Technology Laboratories
Date: Wed, 2 Sep 1992 12:13:11 GMT

Hi, Tom --

With regard to your having trouble with indigestion and peppers,
you may have a problem with the skins as they are relatively
"tough" and hard to digest.  You might also find this true with
many fruits like apples and cherries.  Also tomatoes.

And now for a little crowing!  I seem to finally be off my
plateau.  Had my quarterly check-up last week and I'm down 2 lb!
She has now told me that I've reached a weight she's happy with
to keep the diabetes under control.  Now I'm gonna lose about
10 lb FOR ME!

Keep up the good work on yours.  The last time we spoke you 
were significantly heavier than your last post!  Again, congrats!
Cheers! and all that!

Scotti

From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Fri, 28 Aug 1992 17:33:30 GMT
Subject: Re: Maintenance  (was Re: Book, "Thin So Fast")
Organization: the HP Corporate notes server
From: M21444@mwvm.mitre.org
Subject: Re: A True Meal Planning Challenge [Help!]
Organization: The MITRE Corporation, McLean VA 22102
Date: Thu, 27 Aug 1992 17:40:10 GMT

 
If you'll both be eating together when you get home,
you or she can quickly cook some pasta and sauce from
a jar (read the labels to find a low fat one) or stir-fried/sauteed
veggies.  A rice cooker may be helpful, too.  They're
designed to be plugged in and operating for a long time,
and make burning rice just about impossible.  You can make
plain rice or flavored rices, or you can use it to cook
veggies (this is really helpful when you're using all
your other burners, too -- eg. Thanksgiving).  I also
have to plug the freezing idea.  If on a weekend you can
cook a big batch of low-fat turkey chili, soup, veggie
lasagna, and freeze  it in 1-or-2-portion containers,
that will provide quick and easy meals for weeks to come.
Even if you make one dish every other weekend you can
build up a supply of various dishes pretty quickly.
 
I have a recipe for chili soup that's easy and quick,
and freezes terrifically.  It has macaroni, veggies,
(corn, tomatoes, carrots) and chili spices (but no
meat) in a thick, hearty soup.  I'll look for it
and try to post it soon.
 
Does your daughter like fish?  The Price Club (giant
warehouse-type store) sells bags of frozen fish (different
kinds including salmon, swordfish, orange roughy).  These
are pretty reasonably priced and the fish is individually
frozen.  It's very easy to take out one or two pieces,
put them in a microwave dish with some lemon juice and
a sprinkle of dill (or whatever you like) and nuke til
cooked.  You can also get individually frozen chicken
breasts (boneless+skinless), but you have to be a little
more careful about nuking these (sometimes mine come out
tough and stringy - any advice?).
 
Baked potatoes can be cooked in the 'wave -- baked sweets
are great too (although at age 14 I wouldn't have eaten
a sweet potato to save my life!).
 
And I too have to say welcome back Anne and I hope Tom
follows suit soon!
 
Chris
From: sebhis@dante.lbl.gov (Sarah Bretz)
Newsgroups: alt.support.diet
Subject: Potatoes
Followup-To: alt.support.diet
Date: 2 Sep 1992 19:52:40 GMT
Organization: Lawrence Berkeley Laboratory, Berkeley
Distribution: alt
NNTP-Posting-Host: 128.3.254.106


In alt.support.diet, dudley@oasys.dt.navy.mil (Karen Witkoski) writes:

> Speaking of potatoes...I have a tough time microwaving potatoes.  I
> follow the directions in my microwave cookbook but the potatoes turnvo
> out hard.  I'm afraid to overcook them.  Here's what I do.
> 
> Wash potatoes (6 small).  Pierce them.  Put them on the bottom shelf
> of the m'wave and zap them for about 10 minutes, turning them over twice.h
> Then I wrap them in foil for a few more minutes.  Some parts of the
> potato are done, but other parts are hard.  What am I doing wrong?
> 

Are you saying you wrap potatoes in foil and then microwave them?
I thought aluminum foil was not supposed to be used in a microwave.

The method I use is: pierce medium to large potatoes, microwave
for 4-5 minutes, turn them over, microwave for 4-5 minutes.
If they are still hard all over on the outside, I microwave longer.
When I overcook them (this happens with small ones) they get sort
of wrinkled and hard in some places.  It sounds like you might be
overcooking them...
Good luck.

Newsgroups: alt.diet.support
Subject: Potatoes
Expires: 
Followup-To: alt.diet.support
Distribution: alt
Organization: Lawrence Berkeley Laboratory, Berkeley
Keywords: 

Newsgroups: alt.diet.support
Subject: potatoes
Expires: 
Followup-To: alt.diet.support
Distribution: alt
Organization: Lawrence Berkeley Laboratory, Berkeley
Keywords: 


In alt.support.diet, dudley@oasys.dt.navy.mil (Karen Witkoski) writes:

> Speaking of potatoes...I have a tough time microwaving potatoes.  I
> follow the directions in my microwave cookbook but the potatoes turnvo
> out hard.  I'm afraid to overcook them.  Here's what I do.
> 
> Wash potatoes (6 small).  Pierce them.  Put them on the bottom shelf
> of the m'wave and zap them for about 10 minutes, turning them over twice.h
> Then I wrap them in foil for a few more minutes.  Some parts of the
> potato are done, but other parts are hard.  What am I doing wrong?
> 

Are you saying you wrap potatoes in foil and then microwave them?
I thought aluminum foil was not supposed to be used in a microwave.

The method I use is: pierce medium to large potatoes, microwave
for 4-5 minutes, turn them over, microwave for 4-5 minutes.
If they are still hard all over on the outside, I microwave longer.
When I overcook them (this happens with small ones) they get sort
of wrinkled and hard in some places.  It sounds like you might be
overcooking them...
Good luck.

Newsgroups: alt.support.diet
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Twice nuked potatoes :-)
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 28 Aug 92 13:27:11 GMT

In article <f#dnr_q.rfelix@netcom.com>, rfelix@netcom.com (Robbie Felix) writes:
|> 
|> [deleted, Robbie's great-sounding potatoes

Speaking of potatoes and speaking of salads (we have been recently, haven't
we?), yesterday I had some "Baked Potato Salad", and it was terrific.  It
was, obviously, made from baked potatoes instead of boiled.  The potatoes
had so much more flavor than the boiled ones that have absorbed so much of
the water.  I'm sure the salad I had wasn't low-cal/low-fat, but it could 
be made that way.

Since it's just as easy to microwave scrubbed potatoes as to cube up and
boil scrubbed or peeled potatoes, I'm going to try this real soon 'cept
I'm going to add fat-free sour cream for zip, and fat-free mayo, celery, 
onion, etc.  There was no mustard in the salad I had, but that could be 
added also.

Jan Byrd
CHPC User Services
Newsgroups: alt.support.diet
From: mainglet@watcgl.uwaterloo.ca
Subject: The "Family" Plan!
Keywords: Diet for the whole family
Organization: Computer Graphics Laboratory, University of Waterloo, Ontario, Canada
Distribution: na
Date: Thu, 3 Sep 1992 15:17:23 GMT

Hello out there.  I am a long time reader but first time poster to
this newsgroup.  You have been a terrific resource and inspiration
to me in the past year.  

I lost 25 lbs between March and July following basic WW guidelines
(not necessarily specific plans) and adopting Covert Bailey (Fit or
Fat?) as my guru.  From July to mid-August I relaxed the weight-loss
regimen and kept to a maintenance routine.  THEN I WENT ON VACATION!
Welllll .... er uh .... amazing how easily I slipped back to bad habits.

Anyways, I'm back, I won't beat myself up ... I'll just get back at
it.  I have ~50 lbs to goal so wish me luck.

My husband and teenage kids (aged 17 and 15) are interested in
joining me on my nutritional regimen this Fall.  My son is quite
over-fat (~60 lbs), my husband has developed the dreaded "midlife
midsection", and my daughter ... "cottage-cheese butt" (her words).
We fortunately (or perhaps unfortunately!) have a simple division of
labour at home.  Whoever gets home first and has the time or
motivation gets the dinner started.  My husband "fries" everything,
my son prefers salad dressing (with a bit of lettuce/vegetable
added!!) and my daughter opts for spaghetti, pizza and dessert!
Needless to say, while dieting, on their cooking days, I fix
something for myself. For the Fall, I have agreed to be the "Chief
Cook and Nutritional Advisor" (June Cleaver move over!!) but I need
advice on how to adapt meals to accomodate the different nutritional
requirements of men/teens vs. women.  I have all the calorie charts
telling me how many calories per day are required for the different
groups, and I have the WW Plans telling me how many units of the
various food groups are required.  Admittedly, I am not good at
weighing foods, pre-planning meals, organizing my life days ahead,
keeping records.  My weight loss was achieved basically one day, even
one meal, at a time.  Realistically, this is the way I operate, good 
or bad.  

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.


Health & Happiness to all ...

Marg
From: crawford@ben.dev.upenn.edu (Lauren L. Crawford)
Newsgroups: alt.support.diet
Subject: Re: Yippeeeee!
Date: 1 Sep 92 15:26:53 GMT
Organization: University of Pennsylvania

In article <1992Sep1.012115.18184@murdoch.acc.Virginia.EDU> tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton) writes:
>I've lost two more pounds!
>
>Sometimes, little things mean a lot.
Yay!  They sure do.  Congratulations.
>   
>A friend came to a party I held last Saturday and told me I
>looked "way skinny".  (beam)

Now, that's a friend worth keeping.
>
>I still weigh 383.  That's not "way skinny".
>
>But it's getting there!
>

Yes, it is.  You're an inspiration, Tom.  Thanks.



-- 
Lauren Crawford  //  crawford@ben.dev.upenn.edu

I believe we are on the irreversible trend toward more freedom and
democracy -- but that could change.   -- J. Danforth Quayle  
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Thu, 3 Sep 1992 20:17:21 GMT
Subject: Re: Wow! I can't believe the inspiration here! :)
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

with respect to it being harder to lose weight as you approach your target,
some of that is the lower factors.  You not only have lower maintenance
calories (11 per pound for women, 12 for men; I know, it ain't fair), but
any weight bearing exercise will give you fewer calories for the time
involved.  This really got to me.  When I was at peak weight, my 3 mile
walks got me 790 calories or so, but now I'd have to do 6 miles to
get the same benefit.  Of course, after all the previous walking, the
6 miles is pretty easy, but you get the idea.

One other thing; it takes 9 calories to burn one gram of fat.  To burn
(or gain) a gram of protein (muscle), it only takes 4 calories.  If you
are working out extensively, you may be "overweight", but it can be
muscle mass.  Whether this is a problem depends on your point of view.

Pete Brooks
Newsgroups: alt.support.diet
From: CSMSCST@MVS.OAC.UCLA.EDU (Chris Thomas)
Subject: Aargh. Wrench thrown in diet.
Date: 27 Aug 92 12:39:26 PDT

In article <92240.104613SEK@psuvm.psu.edu> Sonja Kueppers <SEK@psuvm.psu.edu> writes:

>Well, to be more specific, I can't think of soft things that would
>actually be good for me to eat.
>
>Any ideas?
>
>-Sonja

Non-fat frozen yogurt is pretty good, and healthy, although probably
not compatible with freshly-drilled teeth...

If you like hot dogs, Hormel 'Lite & Lean' Franks, perhaps on a
lite hot dog bun, are very low fat, and quite tasty.  You can
zap them up to temperature quickly in the ol' microwave.  They
should be soft enough that you can gum them, even if you can't
chew yet.  1 L&L frank + lite bun = 125 cals, < 3 g fat.

  -- Chris Thomas (CSMSCST@MVS.OAC.UCLA.EDU)
Newsgroups: alt.support.diet
From: jhaas@healthy.uwaterloo.ca (J. Haas)
Subject: Walking, exercising and now DIETING -
Keywords: 1200-1500 calories per day
Organization: University of Waterloo
Distribution: alt
Date: Thu, 27 Aug 1992 14:38:55 GMT


I need to lose 10 pounds in the fastest, healthiest way possible.
Walking, exercising alone won't do it. I'm 51 yrs. old, and my
job is primarily sedentary. Does anyone have a 1200-1500 cals. 
per day that is simple, healthy and not too expensive. I take
my lunch to work and have access to a microwave. If any meals
are repetitive, I don't mind. Thanks in advance - per e-mail
or on this newsgroup is fine. I don't want to join a group to
lose, I want to do it on my own. J.
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Thu, 3 Sep 1992 20:08:03 GMT
Subject: Re: CHALLENGE--Write in your ideas! Please
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

OK, as the champeen of greenery, what I'll do is add some juicy stuff
to the salads.  I'll use some non-fat salad dressing (I'm using
Kraft Free, but also like the WW stuff), as well as a bit of
soy sauce/vinegar mix (1:1 to cut down on the salt).

In addition, I'll generally add some ( one can per salad for me :-)
canned tomatoes complete with juice.  S&W foods has a half-dozen
different varieties; I really like the Cajun variety, but the Mexican
and Salsa mix varieties are also good.  (They also have Italian 
spiced tomatoes, too.)  I'll use my home-canned tomatoes, though
I haven't started in this years batch yet.  This is a combination of
Beefsteak, Roma, Ace and Early Girl, all canned together, and
moderately soft.

On other occasions, I'll add some canned brown beans.  Heinz has a
vegetarian bean with tomato sauce and no fat.  I'll use this for my
sorta-chili (I'll post the recipe in a day or so; it's a bit busy
right now), but it's good just barely heated, too.

I'll also do some spices, particularly some hot pepper and a little
paprika (for that christmassy color contrast).

Pete Brooks
From: paterson@noao.edu (Pat Patterson)
Newsgroups: alt.support.diet
Subject: Rice Diet
Keywords: rice diet
Date: 1 Sep 92 23:54:18 GMT
Organization: National Optical Astronomy Observatories, Tucson, AZ, USA

Hello everyone,

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.

Thanks,

Pat Patterson
Newsgroups: alt.support.diet
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: Re: what is applesauce?
Organization: University of Virginia
Date: Fri, 4 Sep 1992 04:07:27 GMT

Hail Britannia!

Applesauce is basically apple puree.  In France it is called 
"compote de pommes" so maybe in the UK it goes by the name
"apple compote" or "apple puree" or "apple mash", I'm not sure.

At any rate, here in the US (and in France) it is available in
tins or tetrabrik boxes.  It has a rather runny consistency, is
very pulpy and varies in color from a rather sickly green to
almost beige.  It is sometimes natural (just crushed apples)
but can be sweetened with sugar or seasoned with cinnamon.
It is delicious all by itself, but does make a marvelous fat
substitute in baking.  My wife has, however, found that a mixture
of half plain nonfat yogurt and half applesauce makes a better substitute.
Those are her two pence :-)

					Tom
.
`
*
From: shedevil@vix.com (Anne P. Mitchell JD)
Newsgroups: alt.support.diet
Subject: A True Meal Planning Challenge [Help!]
Date: 26 Aug 1992 09:19:33 -0700
Organization: Fathers' Rights & Equality Exchange
NNTP-Posting-Host: gw.home.vix.com

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.

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
frozen dinner in the micro at 9pm just isn't going to cut it.

I am wracking my brains trying to think of ways to work with this
situation.  It is compounded by the fact that when she is home alone
(every evening) we both agree it best if she does not use the stove
and ovens, as they are old, and tempermental.  So in terms of heat,
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
have some limited time on the weekends, but not, I think, enough to
make  week's worth of meals at once.

Now factor in the desire to keep meals low-fat and nutritious, and
appealing to a 14 year old girl.

ANY ideas??

[Told you this was a challenge! :-X :-)]

Newsgroups: alt.support.diet
From: tlh8c@faraday.clas.Virginia.EDU (Thomas Lee Horton)
Subject: Re: A new-fangled potato salad
Organization: University of Virginia
Date: Wed, 2 Sep 1992 02:30:01 GMT

This sounds good, I just have one thing to add....
In article <w+jn9r_.rfelix@netcom.com> rfelix@netcom.com (Robbie Felix) writes:
a recipe which calls for:

>1/2 c. roasted red peppers,diced ( I found 'em in an import store , Yum!)

These can lived up any dish, but be careful (I'm sure Robbie is)...
they are often packed in oil if they are pre-roasted.

It's not a lot of trouble (and kind of neat) to roast your own
fresh red bell peppers (or yellow ones, which are sweeter)...

Set it atop an open flame (like your gas stove) letting the flames
touch it, until it turns black.  Then, when almost the whole pepper's
skin is charred completely, run it under lukewarm water and rub it until
the skin falls off.  Much of the "bitter" or "hot" elements in
bell peppers must be in the skin, because they are very sweet this way.

BTW, this reminds me of a great recipe... see you in a "Food du jour"
post!

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=TOM HORTON-=-=-=-=-=-=-=-=


Newsgroups: alt.support.diet
From: lgold@callahans.Cadence.COM (Lynn Gold)
Subject: weirdness and weighing in
Organization: /mnt4/lgold/.organization
Distribution: alt
Date: Thu, 20 Aug 1992 03:39:13 GMT

Remember how I was gaining weight when I was exercising?

Well, due to ill health (and doctor's orders), I haven't exercised
(much) in the last three weeks -- and you know what?

I've lost four pounds!

Go figure....

--Lynn
--
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Organization: Senior, Social & Decision Sciences, Carnegie Mellon, Pittsburgh, PA