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Debating whether to discontinue tracking for a while, but it's become a habit. I use FS more for data gathering than any kind of food restriction, and mostly to monitor nutrition. Am I getting an adequate but modest amount of protein? (I'm one of the few Americans whose normal eating habits leave me a little lacking sometimes. ) How about fiber? Potassium? Am I eating a reasonable, albeit not overly restricted, amount of fat? These are the questions I ask myself, and use my tracking to answer.
See, I know what I need to do that works for me. Eat mostly plant based. Get a ton of fruit and veggies in me every day. Minimize sugar and processed foods. Eat fermented foods every day. (I am so hooked on kombucha and homemade sauerkraut. ) Get a lot of fiber. Get some exercise. Skip having snacks and just go ahead and eat meals that leave me full.
I weigh 25% less than my lifetime maximum, which is good. I seem to be maintaining it reasonably well. I'd like to weigh a little less, but I'm not overly worried about it. I'm staying focused on the habits that make me feel well and healthy.
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1874 kcal
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Fat: 64.79g | Prot: 66.76g | Carbs: 272.64g.
Breakfast: Skim Evaporated Milk (Undiluted), Coffee (Brewed From Grounds), Wildbrine Raw Organic Sauerkraut , Calavo Avocado, Olive Oil , La Preferida Canned Black Beans, Russet Potatoes (Flesh and Skin) , Bananas . Lunch: Apples , Mustard, Wildbrine Raw Organic Sauerkraut , Wheat bread, Carrots , Tomatoes, Alstertor Kipper Snacks. Dinner: Date, Blue Diamond Sliced Almonds, 1% Fat Milk, Quaker 100% Whole Grain Oatmeal, Member's Mark Omega 3 Fish Oil (1000 mg), Plum, Calavo Avocado, Wheat bread. Snacks/Other: Wheat bread, Nature's Original Sun Dried Apricots, Lindt 85% Dark Chocolate. more...
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1805 kcal
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Exercise:
Walking (moderate) - 5/kph - 41 minutes, Resting - 15 hours and 19 minutes, Sleeping - 8 hours. more...
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 Comments
I love kombucha, but not a big fan of sauerkraut except on a Ruben!
24 Jul 21 by member: liz-andra
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Have you had homemade? It's a different experience altogether! My husband makes it all the time
24 Jul 21 by member: writingwyo
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Care to share husbands kraut recipe??? I'd love to try it.
24 Jul 21 by member: catwmncat
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Shred a head of cabbage. Save an outer leaf or two intact. Mix cabbage with salt equalling 2% of the weight of the cabbage. (Eg. 1000 grams cabbage + 20 grams salt.) Let sit for half an hour. Come back and work it with your hands to squeeze out the liquid -- you're going to need the cabbage completely submerged in the liquid when it ferments. Put cabbage with liquid in a two-quart jar and push it down to submerge it completely. If you don't have quite enough liquid, make a 2% salt solution to top it off. (He doesn't usually have to. ) Take the outer leaves, put them on top and push down-- they're there to help keep everything submerged. Put the lid on the jar, but leave it a little loose so gas can escape. Put it out on a counter in a cool place, not in direct sunlight and let the microbes in it work their magic. Let it ferment at least three days, and then start testing. It's ready when it's sour and aromatic enough for your taste -- we like at least a week. When it's ready, discard the leaves you had on top and put the jar in the fridge. That's seriously all there is to it -- cabbage, salt, microbes and time. The one thing that can go wrong is if you get mold, but as long as you keep it submerged, that should prevent any mold
24 Jul 21 by member: writingwyo
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You can add caraway seeds if you want, but we usually don't. You might also look up other recipes online to see what tips others might have. This is how he makes it, though. Let me know how it turns out!
24 Jul 21 by member: writingwyo
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Sounds easy enough and I just bought a small head of red cabbage so I'll give it a go... Thank You!
24 Jul 21 by member: catwmncat
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I thought the last paragraph was somehow a post of mine from years ago. I actually didn't track much but did have routines for the kind and volume of food categories on my plates for meals. I've bounced around at a lower amount (for other reasons) for the last few years, but was able to maintain a few pounds higher without tracking for about seven years. I'm doing it temporarily now to try to fend off diseases of aging. Not tracking takes another kind of honesty, but I bet you have it.
24 Jul 21 by member: oolala53
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Thanks, oolala 😊 It's nice to connect with others with similar experiences
25 Jul 21 by member: writingwyo
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I should have added, oolala, that honesty and awareness are key for me -- not fudging my food diary and really paying attention to how foods make me feel. A lot of things taste good in the moment, but don't feel good afterwards. Every time I make a mental note of that, it steers me toward healthier choices. Doesn't mean I never have treats, but it helps me moderate.
25 Jul 21 by member: writingwyo
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Just saw a video about making sauerkraut. The guy said to use canning salt because some table salts have preservatives and additives that prevent fermentation. It's important to press down the cabbage as you put it in the jar to remove as much air as possible and to keep it completely submerged (with weights). This is to prevent bacteria spoiling.
25 Jul 21 by member: Eral66
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Thank you, Eral! I forgot about the pickling salt detail. So glad you brought it up!
25 Jul 21 by member: writingwyo
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writingwyo's Weight History
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