"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Reply
 
Thread Tools Display Modes
 
Old 08-26-2005, 10:26 PM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,365
I have an addiction. I'm addicted to food. Put food in front of me and I cannot stop eating until it's finished. I've always been that way.

For short periods of time I can fight the urge and practice portion control. That leads to my losing weight.

It took me a couple of years together with SO to convince her of my addiction so she would stop making carrot cake and stop bringing home ice cream for a treat, etc. If I know they are in the house, they are not safe.

For many years, it was not a problem, but with the passing years and the slowing of my metabolism, it has become a constant struggle.

All the great recipes posted here don't help either!
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-27-2005, 12:10 AM   #12
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
We go with the "only serve yourself as much as you can eat" rule. Problem is, my eyes are always bigger than my stomach and I end up with more food than I can eat. I need to get better about serving myself less, I just end up wasting food by over serving.
__________________

__________________
corazon is offline   Reply With Quote
Old 08-27-2005, 03:20 AM   #13
Contest Winner
 
Maidrite's Avatar
 
Join Date: Feb 2005
Location: Pageland SC
Posts: 3,114
Wink

I better stick to the TV Dinner role, Man Can I eat if I wanted too. Our parents use to tell us to finish everything on our plate, I think I must have thought they told me to eat everything and the Plate !!!!!!!!!!!!!!!!
__________________
If you need a smile, take mine, I'll make a new one.
Maidrite is offline   Reply With Quote
Old 08-27-2005, 06:28 AM   #14
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Hubby being diagnosed with diabetes puts it in perspective. Like most men, he fears needles like the plague. So now I use measuring cups as serving spoons. He's lost 25 lbs. I gave up on scales many years ago (I had eating disorders when I was young, and refuse to get back on that treadmill), but he says he thinks I've lost weight as well. But using measuring cups as spoons when you're serving does make it easier to judge what you're putting out, on a day-to-day basis. We're trying to keep him off insulin for as long as possible.

Those lovely blue plate would make great "chargers" -- put a smaller, white or contrasting color, plate on top of it!
__________________
Claire is offline   Reply With Quote
Old 08-27-2005, 10:49 PM   #15
Head Chef
 
tweedee's Avatar
 
Join Date: Aug 2004
Location: Southeast, Kansas
Posts: 1,148
It takes 20 minutes for the brain to tell the stoamch that ir is full so eat slowly and enjoy every chew before swallowing.

I don't eat out at restraunts very often but when I do it's usually a serve yourself type restraunt and when I want to try everything I go down the line and I make it a habbit to put only a tablespoon of what I want on my plate and that way I don't overeat and can eat what I want until I'm satisfied. I usually can't eat anymore than half of what is on my plate and I'm out the door without feeling the need for any dessert.

T.V. dinners arn't good for you, they may work in portion control but they are only high in sodium, fats, carbs and calories.
__________________
"Experience is the name everyone gives to his mistakes."

- WOODROW WILSON
tweedee is offline   Reply With Quote
Old 08-28-2005, 01:53 AM   #16
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
My husband loves my cooking, period. Since Mom taught me to cook healthy to begin with, it's just been about portion control. For him. I'm rebelling. At 50, you'd think I'd be over that, but there we are.
__________________
Claire is offline   Reply With Quote
Old 08-28-2005, 03:24 PM   #17
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Restaurant strategy: the servings are way too huge. So look at your meal, and think, what can I take home and make other meals of. Once upon a time I had a lifestyle where I went to lunch a lot. It wasn't uncommon for me to take a doggie bag home and create dinner from it. Once upon a time I could eat a t-bone with no problem. Nowadays a t-bone steak can be 3 meals for me, or one for me and one for both of us. And, while he's losing weight (and says I am. Won't know for sure until I need to wear my jeans), we're still eating very well. Our lobster-gram was supposed to be a meal. It was 4 meals. Just cannot pack it in the way we used to, which is a good thing.
__________________

__________________
Claire is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.