| Forum | Topic | Date | Replies |
 |
|
|
|
| Recipes | A beginner needs advice on baking | Aug 14 2007 05:46 (UTC) |
3 |
The Cook's Thesaurus has a lot of good ideas for healthy substitutions, plus it usually tells you how that sub will affect the recipe (chewier, drier, wetter, softer, etc). If that site ever went down I'd be hopelessly lost. :) |
|||
| Foods | Watermelon - The fruit that discriminates against single people | Aug 12 2007 00:16 (UTC) |
3 |
| I've made this Watermelon Granita from leftover watermelon. It's pretty tasty and it condenses a big chunk of watermelon into a few smallish bowls of granita. The recipe calls for a lot of sugar but I never use even half that much. I bet you could use Spenda too. | |||
| The Lounge | It could be worse... | Aug 11 2007 00:09 (UTC) |
1 |
However, if we do equivalents by body weight, 150 cal for 5 kilos = +/- 2000 cal for 65 kilos. I WANNA EAT 2000 Cal a day and still lose weight!! I guess climbing curtains burns a lot of calories. :) Unfortunately that one wasn't in the database! |
|||
| Calorie Count | LOVE the new site but... | Aug 10 2007 09:37 (UTC) |
1 |
| I've been in maintenance for about two months now, so what I did was to change my start weight to my current weight, and then set my start date to the first day I hit my goal. This erased my lovely downward curve, but I still at least have two months of chart, and the homepage is now correct. Actually I'm convincing myself it's better because the chart is a little easier to read with the points more spread out. :) | |||
| The Lounge | does your bra fit you right? (for women :) ) | Aug 07 2007 08:43 (UTC) |
7 |
| This isn't about fitting (although that's important and others have covered it), but I wanted to say, it is important to NOT wear UNDERWIRE bras. Really. There has been some link (and I'm sorry, I don't have the data in front of me) that the underwire damages breast tissues and can cause some problems (don't want to use the "C" word here, but....); so ladies, please consider abandoning the underwires (which are ubiquitous). Really? I'd be interested to see this link, because I always wear underwires, except for one bra which has a sort of triangle top bikini design. But even that one doesn't give me great support... frankly without the wire it feels like I might as well not be wearing a bra at all. :( |
|||
| Fitness | rope jumping | Jun 09 2007 05:01 (UTC) |
4 |
|
I do 15-30 minutes three times a week. It burns a lot of calories, so if I know I'm going somewhere where I'll eat a lot (picnic, etc), I'll do some extra before I go. I just put the game on, and jump while I watch. (Remove light bulbs before jumping indoors!) In the beginning it was really difficult, I kept tripping over the rope and I couldn't keep it up very long. I have one of those beaded ropes, which I guess is actually better, but it's really painful when it slams into your toes! But I refused to quit because it was freaking jump rope, something I did all the time as a kid. I started by setting a stopwatch and jumping as much as I could in 20 minutes, subtracting the time I spent catching my breath. After a lot of practice I could jump almost continuously and I stopped tangling myself up most of the time. What I do now is set the timer for 15 minutes, and jump in sets of 200. One easy, one medium, one as fast as I can, two medium, and one easy. I usually don't quite finish the last set before the timer goes off. The speed change is not much (you can only go so slow), but it keeps it interesting. If I'm doing 30 minutes, I take a break before repeating the sequence, mostly because my floor is made of concrete and my ankles need a chance to rest. I think it's been helpful to me; it's not the only exercise I do, but it's really convenient because it's a tough workout you can do in a short time, and you only need a $3 piece of equipment (mine came free in a cereal box!). I definitely recommend trying it! |
|||
| Health & Support | how can i get taller? | Jun 07 2007 02:53 (UTC) |
6 |
|
I agree with others that eating enough calories/getting proper nutrition will help you reach your tallest possible height. I can offer a little "anecdotal evidence" (this is by no means a scientific observation): I am 5'7", while my sister is maybe 5'2". When my sister was a baby, the doctor said she would be short, but he couldn't predict exactly how short she would be. I was supposed to be as tall as my mom (5'5"). But when we were kids, I ate everything in sight, while getting my sister to eat anything was a huge production. Mom kept only healthy food in the house, so it wasn't junk, either. So I wouldn't be surprised if she's a little shorter than she could have been, and I'm a little taller than I might have been, just because of our eating habits. Also, my grandmother is the youngest girl in her (large) family, and she is much shorter than her sisters. She was born in the early thirties, and again I wouldn't be surprised if growing up during the Depression and not having as much affected her height as well. Now, like I said, this is just two stories, and it could have been genetics in both cases. But you need to eat the right amount of food and get proper nutrition anyway, so it can't hurt and might help you get taller too. |
|||
| Foods | Any Koreans/Korean Food expercts Out there? | Jun 06 2007 01:56 (UTC) |
|
|
Well, I teach at a middle school, so maybe the food is different? It's not really "fusiony" most of the time. Typical lunch for me would be a cup of rice, 1/2 cup of soup, some kind of meat dish like dalkgalbi or tangsuyuk or something, a veg thing, and kimchi. If it's tangsuyuk day, that can easily be a 600 calorie lunch! Luckily at my school, teachers help themselves so I can control the portion size better. :) Now that I think of it, I did my teacher training at the teacher's college in Cheongju, and that food was not really that great, and pretty repetitive too. I think they were trying to tone it down for the foreigners. :P |
|||
| Foods | Any Koreans/Korean Food expercts Out there? | Jun 05 2007 18:35 (UTC) |
2 |
|
Site says one 420g portion of bibimbap has 536 kcal. Bibimbap varies a lot though, you might want to try the recipe analyzer and see what it comes up with. Also 420g is a huge portion size, that's almost one pound of food! BTW, I mentioned it before in a new thread, but my personal Korean Food Calorie List is posted for anyone who needs that info. Always open to suggestions of new items, as well. :) |
|||
| Foods | Love Rice Krispies Treats? Live near an Asian market? | May 31 2007 02:13 (UTC) |
|
| One serving is 2 packs, 21 grams, 95 calories. One pack is 47.5 calories, i.e. half of 95. | |||
| Foods | Feedback Wanted: Korean Food Calorie List, a work in progress. | May 17 2007 02:41 (UTC) |
9 |
| Thanks MC, I just thought that since I was already keeping the data, might as well let others benefit. ;) Nuzzles, I have updated the list to include plain ddeokbokki ddeok (garae ddeok), so you can calculate your recipe more accurately. |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 15 2007 06:49 (UTC) |
24 |
|
If you like the taste of soy and you believe it's healthy, then I'm not here to convince you otherwise. I'm more interested in warning people off of starting to actively put large amounts of it in their diet out of the belief that it's a health food. I just had one more thought on this; I do think it's kind of disingenous for companies and industry to promote any food as a "health" food. It's such a subjective line. I mean, is white bread a health food? Well, not compared to a carrot, but yes if compared to Twinkies. ;) |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 15 2007 06:45 (UTC) |
25 |
| In general, I don't think beans and grains are proper foods for humans, and they're too new in our diets on the evolutionary scale for our bodies to have totally adapted to their digestion. (Notice I'm saying *totally* adapted -- some ethnic backgrounds have adapted differently than others.) I've seen dozens of people experience much more radiant health when they cut back or eliminate their use, and I know that every single person has felt better for entirely different reasons. Thanks for satisfying my curiousity, Venix. Not for me, but interesting and looks like a well-thought-out perspective, too. |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 15 2007 06:40 (UTC) |
26 |
| As a frothbeast male, I would really like to know if we have come to a definite answer, as my wife(the vegetarian) and her mother are amused that I may be losing some portion of my manliness by dining with her..... I would be happiest if I could eat the same foods as my wife without growing boobs, and without going backwards through puberty....... Hehe, no, no definite conclusion yet. If it makes you feel better, the only Korean guy I know with boobs is Harisu... |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 15 2007 03:51 (UTC) |
30 |
|
With respect to soy, I just can't fathom why you'd want to make a long-term experiment of yourself. You may feel alright with a high consumption of soy today, but what if your genetics set you up for a higher risk of Alzheimer's, thyroid cancer, ovarian cancer, or some other disease of toxicity? Venix, I think part of the reason we're disagreeing here is that we are coming from different perspectives on what "eating healthy" is. I do not think that eating tofu is "making an experiment of myself." I like tofu, and edamame, and all of that stuff. It's delicious, fantastic to cook with, and cheap as well. It also, where I am, has the benefit of being a locally produced food. When I saw studies in the news about possible dangers of tofu, sure, I followed up on it, researched, etc. And my conclusion was that a lot of people who know more about biology than me are really not sure. My empirical evidence, i.e. living in Asia, tells me that it's not going to hurt me, and my original aim in replying to this thread was just to share, "hey, lost of Asians eat lots of tofu and it doesn't seem to hurt them, so I don't think we can declare it all bad yet." I don't disagree with you that we can develop diseases based on our eating habits, and I don't think medical science contradicts that either (e.g. sugar and diabetes, saturated fat and heart disease). But for me, there's just not enough evidence against soy for me to stop eating a food that I enjoy. As far as "diseases of aging" in Koreans, I think it's way too soon to draw any conclusions, because there are just so many things that might be a factor. 50% of Korean men smoke, and that's significantly lower than 20 years ago. What we would call binge drinking is culturally expected here, and I know a lot of people here who are totally normal by Korean standards, but who I would describe as functioning alcoholics. Then you have the sodium consumption, which is so high that the recommended limit is 3500 mg, because anything else would be unrealistic. And the rampant pollution from rapid industrialization. And so on. I think it just makes the whole thing a big question mark right now, and that's why I objected to your linking together of soy, aluminum, and Alzheimer's: it made it sound like it had been studied and some connection found, when really there was not. I don't want to knock your diet; it sounds like it works for you and that's great. But it's not for me. And as you said, it's not mainstream, which is fine, but I think it would be nice if, when you offer some information based on it, you are clear about where you're coming from. You might even spark some interest and prompt someone to make a life change. P.S. Still interested in your thoughts on potatoes, rice, and oatmeal. ;) |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 15 2007 02:04 (UTC) |
33 |
|
lysistrata: I will point out that a lot of the bigger soy studies have been in Asia and the possibility of genetic factors has not been ruled out. Yes, and this is very interesting, especially compared to say, lactose tolerance in European populations. I would like to see more research in this area. poohb: I tried to bring this up once before after adding Kashi bars to my daily diet & seeing, um, odd hormonal changes... but people got so mad at me for questioning the health of soy without having done my own detailed scientific study that I ran far away!!! Thank you all for providing links to read up on more. I just want to clarify that I am by no means saying that soy is bad for some people. I don't doubt the experience of you or venix's friend. But it's so hard to generalize from anecdotes. I think you have the right idea though, read through the info, question, and decide what's right for you. And I would never jump on you sharing your conclusions with other people, if you're saying, "This is what I found, for me." :) Your body is your body, and you know it best. lysistrata: But I have to point out that the distinction between food science and food policy is not always crystal clear. This can never be repeated enough. Ketchup as veg, anyone? kungfu17: From my experience, soy milk every day is no problem, but I think if I ate tofu every day, I would be in trouble. No largely processed food should be the basis of anyone's nutrition. Hmm. Out of curiousity, is it the tofu or the commerical processing that is the problem here? That is, would your feeling be different about home-made tofu? --- Also, just to throw a new monkey-wrench in this discussion, I forgot to mention that in Taiwan, there is a specialty called "Stinky Tofu," which is a fermented tofu. I haven't had the opportunity to try it, but I've heard "it tastes better than it smells!" :D |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 14 2007 09:11 (UTC) |
39 |
|
Yep. I never said they weren't. Sorry, I misinterpreted your comment that soy was meant to be cooked as implying that these foods were not. Plus, you're talking about fermented soy, which is exactly what I was saying -- fermented soy is the traditional food, unfermented soy is newer. Fermented soy may be older than tofu, but soybeans themselves are also eaten. I have not yet found a source for this, but I would be shocked to find that people ate doenjang/miso before they ate the bean itself. I beg to differ. If you have to cook something to make it consumable, it's not really natural. Really? Potatoes? Rice? Oatmeal? I think we're just going to have to agree to disagree in this case. It's certainly more natural than say, spray cheese, anyhow. :) This is forum on a site called calorie-count.com. If anybody here isn't taking everything said here with a grain of salt, and applying their own reasoning skills as to whether the information makes sense and applies to them, then I welcome messages regarding a bridge I have for sale. Certainly. But it's not helpful to people trying to make an informed decision if you report your personal conclusions, however true they may end up being, as if they are a widely and authoritatively accepted fact. It's their responsibility to evaluate your statements and draw their own conclusions of course, but it would be nice if you described them accurately. Ok. The question is whether that's a good thing. Again, just because people survive on it doesn't mean it's ultimately a good idea to eat a lot of it. Apparently, Alzheimer's is on the rise in Korea. Alzheimer's is linked to exposure to aluminum in the diet. Aluminum is found in abundance in tofu and soy milk. Interesting. OK, now you're just spreading FUD. From the first abstract, which anyway is a study about treatment of AD, not causes: With the Korean population rapidly aging and the number of Koreans with Alzheimer's disease (AD) steadily growing, treatment of AD is becoming an increasing concern. There's no mention of soy there, just the aging population. Korea is a recently developed country, people are living longer and thus more likely to develop diseases of old age. I'll also mention that there's been a lot of news here recently about the connection between heavy drinking (very common here) and Alzheimer's. The soy connection is pure speculation on your part. The second link is an interest group, not a scientific source. Here's some information from the NIH about aluminum in cookware and Alzheimer's. The reason I'm linking to an article about cookware is that third link says that the aluminum content of the soy product is due to aluminum containers used in the manufacturing process, not any property of the bean itself. Now, regardless of whether or not this is a problem, it's a problem with the manufacturers, not the soy, and should be dealt with as such. Demand aluminum-free soy products if you want, sure. Don't act like it's an indictment of soy. |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 14 2007 07:23 (UTC) |
42 |
| I'm basically expressing my opinions here, not trying to engage in rigorous scientific discussion, and my opinion is this: Soy is a bean that has to be cooked to be eaten. It's very new in the human diet -- thousands of years is new enough evolutionarily speaking. So it's not exactly nature's perfect food for humans, at best, and at worst it can have a lot of negative effects on us. It pays to be cautious, particularly when so many of the alleged benefits of soy have really been pushed on us by the soy industry itself. Soy milk and tofu are both cooked during production. Additionally, soy was consumed well before the invention of tofu. It's not that new. No food is the "perfect food," and I don't think anyone is saying it is so. But it's a perfectly good, natural food. If you don't like it, that's fine, but when you say something like, "unfermented soy is not a suitable food for regular consumption," you're making a claim of fact, not opinion. |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 14 2007 07:13 (UTC) |
43 |
| "About tofu: You're right, it's not a modern invention, my bad. What is modern about it is the heavy reliance on it as a food as opposed to a condiment. As for Asian soy consumption, I've seen way too few studies that take into account whether the soy being consumed is fermented or not to make any judgements about how their soy consumption affects their health." I really don't think many Americans are eating more tofu today than the average Korean (my personal observation is of Korea) has been eating for quite some time. In fact, as the socioeconomic status of Korea rises, people are actually eating LESS tofu and more meat, and they still eat more tofu. The cafeteria at my school serves something with tofu in it upwards of three times a week. The sheer number of ways to prepare tofu in traditional Korean cuisine also belies the idea that eating a good deal of tofu is "new." It's simply not so; it is a traditional food of East Asia and has been consumed here in large quantities for quite some time. Furthermore, the huge variety of traditional soy foods in Korea essentially guarantees that you will be eating soy, fermented or no, every single day. Even soy "milk" has been available here for hundreds of years (though not really as a substitute for milk, since milk-drinking is a relatively new phenomenon). Anyway, my point is, East Asians have been eating soy BOTH fermented and unfermented, for a long long time. It is a staple food and not merely a condiment. It's not killing them, and they're not just "surviving on it." The research on soy is interesting, but the experience of billions of East Asian people tells me that at this point there is no compelling reason to avoid soy. |
|||
| Vegetarian | Soy, Estrogen, and Men?? | May 14 2007 04:37 (UTC) |
47 |
| Not only tofu, but plain old steamed soybeans have been consumed regularly in Asia for a very long time. I would say that the effects of soy on the body are not yet well understood by science, but the experience of pretty much every east Asian person suggests that it's not going to harm you. In fact, the Japanese have one of the longest average lifespans. | |||
| The Lounge | Massholes Unite! | May 10 2007 15:01 (UTC) |
12 |
| Ah, the NU gym... I went there every day... to eat a ridiculous burrito from the Wrap and a huge chocolate croissant. Thank god I'm on the other side of the Earth from ABP now! :D |
|||
| The Lounge | asians out there... | May 10 2007 14:53 (UTC) |
|
| Not Asian, but in Asia at least. :) Why not eat more sashimi instead of sushi? Also try mixing some other, healthier grains in when you eat white rice. My current container of "plain" rice is about 1/8 brown rice, and I can't even tell the difference. Even though it is not much, it's a bit healthier. On top of that I sometimes mix in more brown rice, black rice, barley, millet, etc. Another helpful thing is to memorize the size of one cup of rice, in case you're somewhere where you can't measure, like a restaurant. I always assumed one rice bowl was about one cup, but plenty of places use bigger bowls. Now I'm careful about portions, and manage lose weight eating at least 1 cup of rice per day, sometimes two. |
|||
| Foods | Any Koreans/Korean Food expercts Out there? | May 07 2007 09:10 (UTC) |
4 |
| Ok, since it seems like there is some interest in this, and I'm already doing it for myself, I could put up some information in English on my soon-to-debut website. :) I even found a nice script that will let me keep all the information in a spreadsheet so I can update it often. Let me know what foods you are looking for, and hopefully I can have something up in a few days. |
|||
| Foods | Any Koreans/Korean Food expercts Out there? | May 03 2007 04:50 (UTC) |
6 |
| Not that I know of, unfortunately. :( | |||
| Foods | Any Koreans/Korean Food expercts Out there? | Apr 19 2007 12:16 (UTC) |
8 |
| Is it kim-gu-ee? Looks like 4 kcal per gram. If you read and write Korean, I recommend this page: http://www.diet.co.kr/calorie.asp, where you can look up almost any Korean food you can think of. Obviously homemade stuff varies, but it shuld give you a good idea. I teach in Korea and use this site to calculate the school lunch every day. :) |
|||
Join Calorie Count - it's easy and free!
Advertisement
Advertisement
New: Calorie Count Groups
Want to be a leader?Start your own group!
