Posts by christinavt

-->How do you modify a recipe that isn't a saved recipe?

I started with a saved recipe of my own.  It's only within the last six months or so that you could delete a recipe you no longer wanted on this site.  All you could do was overwrite it.

If your recipe has NEVER been on the site, go ahead and start with New Recipe.  Type in all your ingredients, fix ingredients getting flagged, change serving size to what you normally eat, but when it asks you to save recipe, just add one serving to your log instead.  In this process, you will give your recipe/custom food a name.  Once on the food log, tag it into the appropriate categories making sense to you, making it a Tagged Food.  During tagging you can leave notes, such as I did, what was in the recipe.  If you never vary a recipe and have it in a book or on index cards or your computer at home, then no notation is required. 

Sorry for the confusion.  From a longtime user's perspective, our recipes are already on this site.  There was no other choice if you wanted to use the site's food log.

Example:

1/8      cup brown sugar
1     teaspoon cinnamon
1/2     teaspoon nutmeg
3     cups milk
1     teaspoon imitation vanilla extract [2051]
15     oz pumpkin (pureed)
3/4     cup egg beaters
8     slices (6 cups) bread, cubed

http://caloriecount.about.com/calories-vanill a-extract-imitation-alcohol-i2051?user_size=1&size_name=1+teaspoon&siz e_grams=4.2

See where the item number for imitation vanilla extract comes from?

Original Post by enigma905:

I too have an analyzer question.  I put a recipe in that called for half a cup white wine.  The recipe ended up with a C+ rating partially because of that I think.  My question is, the alcohol burns off so why would it mark it down when it's presented like this and not just drank?

The secret formula used by the analyzer is unreasonably harsh on ingredients containing any alcohol--including vanilla extract!  Don't take it personally.  I have even pointed out how inane it is to flag a recipe using an extract for containing alcohol when Ben & Jerry's ice cream, which contains vanilla extract, gets no such flag as a Food.

I just did a copy and paste of a recipe of mine graded an "F" for no good reason I can come up with, and did it as a copy and paste to New Recipe, but without saving it, so that I can add it as a one-time serving.  It got a C+ both with the wine and without, meaning I don't think your recipe received a lower grade due to the wine.  I just discovered the recipe grade seems to be different if it is added to the log by the one-time entry method instead of directly from the recipe.  I cannot help to believe something is left out for weight when calculating calories when adding to the log from the recipe (the wine would be my guess).  Note the same calories all three ways, but the grams of food is the least when logged directly from a recipe.  Sounds like a discrepancy worthy of a reply from Erik or Igor ;)

Crock beef w/ wine C+ 275 357

Crock beef, no wine C+ 275 357  

Crock-pot Gingered Beef F 275 258

Have you put it in as a recipe yet?  If not, I could, and post a link here you could add to your log.

As far as making healthier, use lowfat cheeses, 90-93 percent ground beef, well drained, and and is there a light version of the the cheddar soup?  I know there is a light cream of mushroom.

What taco seasoning do you use? 

Is that 2 tsp ground beef weighed raw or cooked?

That's the way I do it.  I eat what I want, so long as weight is determined, and then adjust my recipe's serving size closest to the grams I ate--and I am talking about fractional servings.  You will see many of my recipes where servings is something like 3.5, for instance, because it brings up the number of grams I ate, and then I "add one serving to log."

Alternately, you could copy and paste your recipe into New Recipe, so the suggested servings of the orignal remain intact, futz around with the serving size decimal until it it close to grams eaten, and then add it to the log as a one-time entry.

An all-processed foods day, except for my beverages. This clocked in at 1900 mg of sodium and was low fat and high in fiber. Only faults for the day would be low on protein (carbs high at 77%), deficient on Vitamin C and calcium for the day. Just pick low sodium processed foods when you can.  Add a potassium salt substitute if you have not been advised to watch you potassium (e.g. kidney disease.) or medications. Potassium offsets the effects of sodium on your blood pressure, and I cannot tell the difference when I taste it.

Kellogg's Frosted Mini-Wheats, Maple and Brown Sugar A 52 190 Kellogg's Frosted Mini-Wheats, Maple and Brown Sugar A 26 95 Milk, Lowfat, Fluid, 1% Milkfat - With Added Vitamin A A- 203 85 Cocoa, lowfat milk, Equal, 1/2 tsp extract B 218 113 Tea with 1% milk, honey and 1/2 pkt Equal B+ 276 42 Dinner Original Baked Beans - Baked Beans B 254 274 Keebler Club Multi Grain crackers, 4 ct D+ 14 70 Keebler Club Multi Grain crackers, 4 ct D+ 14 70 Keebler Club Multi Grain crackers, 4 ct D+ 14Keebler Club Multi Grain crackers, 4 ct D+ 14 70 Snacks Mariani Harvest Medley dried fruit B- 40 130 Mariani Harvest Medley dried fruit B- 40 130 Mariani Harvest Medley dried fruit B- 34 110 Total Calories Consumed 1,449

Could you copy and paste a day from your food log?  It would be easier to pinpoint if I saw the specifics.  I "previewed" a day of mine, and the links were active.  From other posts, I think yours would be too so we could see the sodium for each item.  Recipes worked too.

Chicken is fine so long as you as you are not adding a salted rub or salted breadcrumbs or barbecue sauce (check the package).

I agree with another poster, the lunchmeat and pizza are likely culprits.  Also canned or jarred pizza sauce or spaghetti sauce, if you are making English muffin pizza.  Clairelaine would be a good person to e-mail because she is a moderator and a person living on a 1500 mg sodium diet.  She is also known for her cooking and can be found on the Recipe/Food message forum.  She would probably have some suggestion for the lunch meat.  Perhaps making some meat spreads?  Switching to low-sodium cheese?

I disagree with another poster about the juice and the NutriGrain bars as being culprits for sodium.  Sugar is another story, but one problem at a time.

I am curious about what is in your soy protein shake.  Posting that link, if it is true enough to the product you consume, would be helpful.  Just copy and paste the blue on your food log, even if it is a user-entered food.

if the nutrition facts are the same, the ingredient amounts are probobly pretty close too

Wow, another person who pays attention to these things.  I have put several items missing from the Foods database  in as recipes.  The ingredients come from the ingredients label, and I do remember larabars are high in dates (first ingredient, I believe).  I think water is missing as an ingredient for many things, because sometimes I can nail the nutrition data in all areas except weight, and adding water accomplishes increasing the weight without changing the nutrition data.  Also remember the nutrition data are rounded, so often a zero value is not a zero but rounded or nutritionally defined as zero.  There is a commercial which correctly states "zero trans fats!" is not really zero, but less than 0.5 g.

Just posted on the American Diabetes Association Web site today. Cary's Sugar Free Syrup is sugar-free, maple-flavored pancake syrup. Not sure if it comes in other flavors.

Peanut Butter & Banana Shake
Recipe for Wednesday, 01/28/2009

This recipe is provided by Cary's®Sugar Free Syrup.
Preparation time: 2 minutes

Number of Servings: 2

Ingredients Measure Weight

plain non-fat vanilla yogurt --- 6 oz

Cary's®Sugar Free Syrup 3 Tbsp ---

30% less fat creamy peanut butter spread 2 Tbsp---

ripe banana, sliced 1 med. ---

ice cubes 1 cup ---

Nutrition Information
Amount per serving Calories 210 Calories From Fat
Total Fat 6 g Saturated Fat g Cholesterol 0 mg Sodium 180 mg Total Carbohydrate 30 g Dietary Fiber 0 g Sugars 0 g Protein 9 g

1. Combine all ingredients except ice in a blender, blend well.
2. Gradually add ice; blend until smooth.
3. Refrigerate leftovers.
4. Note: To reduce carbohydrates further, use sugar-free yogurt

You've got it! Any I have pegged for deletion are renamed, "Overwrite, " then when I find a new recipe, I go back. If you want to find these more easily, start your "pegged for deletion" title with a number, as these appear first in alphabetic order.

You get only one chance to delete completely, and that is for a recipe you put in perfectly the first time and did not require an edit. In only that case, can you delete with the "x" on the upper left of the recipe.

Once a recipe is edited, all you can do is overwrite it, not delete it.

I agree with prior posts that the problem is mental illness and to not sever the relationship with your cousin--because she needs you!

What you have described I am pretty sure is considered domestic violence even though he did not lay a hand on anyone.

Brochure on abusive relationships:

http://www.tcfv.org/pdf/No-matter-what-do.pdf

Vermont's Web site on the issue:

http://www.vtnetwork.org/main.php//DomesticVi olence

If your cousin's husband refuses to see a therapist, your cousin could ask they go to marital--or family counseling including the kids. The standard advice is if an unstable partner will not attend counseling is to go alone anyway. The purpose is find strategies to get around his impasse of "no therapy" and to learn what the options are for herself and the kids. Children who witness their mother being abused have a high likelihood of repeating the behavior when they date and marry--to find someone just like good ole Mom (victim) and Dad (abuser).

I am not sure how it works in Texas, but concerned relatives and friends can and do call the Domestic Violence Hotline in Vermont for ideas on how to help the person and on creating an escape plan.

From personal experience with an emotionally abused family member, it took about 6 months of inserting the topic into ordinary conversation when the abuser was not around for her to ask me to help her get out, which I did. Many people are reluctant to leave the abuse for a multitude of reasons, be it support for the mother and children, loss of a home, belief things will get worse, etc. Keep trying and help her plan for a life without him if he will not agree to get help for his mental illness.

If you ever get the call to help her leave, tell her to put a fraud alert on her credit with the major credit reporting agencies. It is not something a person under stress thinks of, but preserving one's creditworthiness is essential for finding a job and apartment if he decides to stick it to her for leaving.

Sorry, I only have few recipes for peanut butter:

http://caloriecount.about.com/tags/christinav t/recipe/peanutbutter

Find non-cookie, "obvious" peanut butter recipes on-site by typing into the Search box:

peanut butter -cookies

then hit Recipes, then Search.  Will miss recipes with no mention of peanut butter in either the title or in the recipe description. 

I am unsure you have answered the "bipolar" question. If you only sleep 3 hours a night, for instance, you would burn more doing nothing than the person who is sleeping more. Do you have any psychomotor agitation (e.g., pacing, fidgeting)?

My memory of my DEXA scan within the last couple of years was that is was very quick and there was not much prep involved.  Did not even have to get into a johnny for it.  I remember asking, "Was that it?" because it was so fast.

Even though you binge, you are currently underweight at a BMI of 17.9.  I presume that is why you are getting the scan at your age.  Undereating your calories can lead to binging.

http://www.osteopenia3.com/osteoporosis-risk. html

Treatment is what gddrdld thought: antidepressants, particularly those that increase serotonin, and perhaps antianxiety medication

"Given evidence for the role of 5-HT [serotonin] inducing satiety, especially in regulation of carbohydrate-containing foods, a deficiency in persons with bulimia may perpetuate the binge-purge cycle. Successful treatment of patients with bulimia using drugs that increase serotonin levels or otherwise modulate the 5-HT system provides additional support for this theory."

http://emedicine.medscape.com/article/806548- overview

I had just read an article on WebMD yesterday and found this interesting tidbit.  The recommendation for pre-diabetes is 50-55% carbs and 30% fat.  I read it for curiosity's sake, but if that is what is recommended for people due to overweight headed in that direction, if find this to be a sensible recommendation for anyone worried about excess carbs and sugars.  The WHO limit for sugars is programmed correctly by Calorie Count to be a mere 40 g a day.  Run an analysis for either a day or span of days, and mouse over the date to see more details on how close you are for the recommended dietary limits or thresholds for sugars, choleterol, saturated fat, Vitamins A and C, iron and calcium.