Nutrition

RE: Nutrition

Former Member — Sun, 07 Aug 2005 11:32:32 GMT

Just started a new diet, it was named by my friend Shell Busey, www.shellbusey.com His diet is to eat the same way as you did before only take a half serving eg. you like donuts cut one in half if you like spaggetti take half a you normal serving, you like hambugers cut one in half and only eat the half. He lost 8 lbs the first week.

RE: Nutrition

Former Member — Tue, 02 Aug 2005 13:35:19 GMT

I had to get back to food, found this site in Ireland site www.takeaway4you.com. Find good places to eat in Ireland and some not to great. I was their first poster on their forum takeaway4you.com/.../index.php

RE: Nutrition

Former Member — Fri, 15 Jul 2005 07:24:32 GMT

Originally posted by craiglll@yahoo.com I can't imagine anyone not being able to eat -any time, any place, anything. How does that happen? Beats me! Wish I knew (snacking on trail mix). Is it impolite to type with my mouth full?

RE: Nutrition

Former Member — Tue, 12 Jul 2005 12:33:47 GMT

Had a great meal today... Fresh caught Sockeye Salmon Sliced down the side with lemon slices and mayo inserted. Covered with foil a touch of salt and pepper. Baked in the oven at 350 degrees for 40 minutes. Fresh picked beets and beat greens. 6 Fresh dug small red potatoes boiled with 6 cloves of Garlic and smothered with butter. My but it is great to live on Vancouver Island and with a wife who cooks such wonderful meals.

RE: Nutrition

Former Member — Fri, 05 Nov 2004 10:25:14 GMT

Originally posted by Leonard Jansen Easy/cheap vegetarian recipe with complete proteins: Cuban-style black beans: 2 cans (~1 lb each) of black bean (don't rinse) 1-2 cloves garlic 2 TBL olive oil 1/2 tsp dried oregano 3 TBL vinegar (any type - each type gives a different result) 1 green pepper a) chop pepper and garlic and saute in oil for a few minutes. b) add everything else and let simmer until it thickens a bit (15 minutes) Serve with rice (I prefer basmati rice) and corn in some fashion. Great with hot sauce on it. -LBJ I would like to take this opportunity to just say that this recipie is AWESOME!! Yum!! It was sooo good! Thank you for posting one of my new favorite foods!! ~Kyra

RE: Nutrition

Former Member — Thu, 04 Nov 2004 16:34:57 GMT

Originally posted by 2go+h20 George, Are you a type 2? I am thinking this as you are able to go off medication. Also because you can 'snack'. (How I wish) Fortunately type 2. The essential thing for me is to make sure that I consume protien when I take in the carbs so I don't get an immediate sugar bang, protein slows the sugar hit. We used to consume lots of wheat germ oil 30 3minum capsules a day (a source of vitamin E) to give us the glycogen for the muscles. I now take 1600 iu of vitamin e for regular training boost it for 1 week to 2400 iu a day before a long swim. We had fries and shrimp last night for dinner with a great hot sauce to get ready for our prep diet for Mexican food. Fries and shrimps cooked in olive oil, a few greens and tomato salad, 12 red grapes a perfect combo of carbs protein and fat etc. Oh forgot the great coffee (no sugar with h/h cream) my wife Chuckie makes. George

RE: Nutrition

Former Member — Thu, 04 Nov 2004 08:17:47 GMT

Originally posted by CoachRay Doesn't the food get wet? :D Do one armed backstroke, and use the other hand to keep the food dry!

RE: Nutrition

Former Member — Thu, 04 Nov 2004 07:17:46 GMT

Originally posted by craiglll@yahoo.com I can even eat while I'm swimming. Doesn't the food get wet? :D

RE: Nutrition

Former Member — Thu, 04 Nov 2004 06:13:31 GMT

George, Are you a type 2? I am thinking this as you are able to go off medication. Also because you can 'snack'. (How I wish) For those who are confused, think of insulin as a key that unlocks the door to every cell in your body to allow your blood sugars or fuel in. Type 1 do not have a key. Their pancreas simply does not make any insulin and therefore must they must inject insulin daily. Type 2's make lots of keys, only their keys are like putty and need help getting the keys to work. They can be managed on a combination of diet, exercise and medications. Both must test their blood sugars several times a day. Both must watch and count their daily carb intake, as well as fat, proteins etc. When I train, go on a long bike ride or compete in a marathon swim, I eat enough carbs (and protein if the event is longer than 2 hours), every 45 mins to keep my energy up, and my sugar levels in the 'safe for exercise' range. I do however have insulin on board as well, although not quite the same amount as if I wasn't exercising. IF I didn't then it is difficult to use those carbs, I would not be able to eat enough and would then breakdown muscle etc for fuel. When exercising I must test by taking a blood sample from my finger and measuring this before during and after all training, exercising and competing. This adds considerable time to my events, (for example my last 26km marathon swim my testing accounted for 24 minutes ) but I am happy to be able to enter and finish as well as I can. You see, I cannot 'fuel up' without knowing what my levels are. Very mathematical and a matter of tricky calculation. Better to cross the finish line, than to be hauled out. When I am finished what ever event or training, cross training etc then I will eat a carb and protein meal with my insulin to replace the glycogen and fuel I used up. Raise your glass in Mexico and enjoy your holiday. (Hard spirits have no carbs, it's the mix you have to watch!!! Happy training. Nice to meet another diabetic swimmer! Happy to answer any questions from other diabetics or coaches. Kiwi ps, Swimming Bill, thanks for the recipies. I'm going to make this one for lunch and will bring some to munch with some veges during part of my dryland training tomorrow. Great source of protein and carbs. Thanks again, keep posting more tasty treats!

RE: Nutrition

Former Member — Wed, 03 Nov 2004 17:29:55 GMT

I can't imagine anyone not being able to eat -any time, any place, anything. How does that happen? I can even eat while I'm swimming. I am starving all of the time

RE: Nutrition

Former Member — Wed, 03 Nov 2004 17:10:03 GMT

Hi again, Looking for a healthy, low-fat, low-calorie, easy-to-prepare, delicious snack? Check out the USA Swimming web site for the latest recipe of the month. www.usaswimming.org/.../ViewMiscArticle.aspx Here's a teaser photo... Enjoy! Swimmer Bill

RE: Nutrition

Former Member — Wed, 03 Nov 2004 14:43:04 GMT

Hey I am a diabetic and have high blood pressure. When I am in Mexico I cycle 10 or fifteen K a day and swim 1 to 2 hours a day and I go off all of my medication. I have to make sure that I eat my three meals a day and three snacks a day. Making sure I eat proteins, carbs and fats for my regular meals. The snacks are generally fruits and measured, eg. half an orange rather than the whole orange. My evening snack is usally custard or fruit pie. I also have the odd beer or margaretta. When at home I don't get enough exercise and always need my meds. I check blood pressure every day and test my blood sugar 3 times a day. Thank goodness I am heading to Mexico this November and heading back to Canada in April. I can eat right before I swim or right after I get out or even while swimming. George Park www.swimdownhill.com

RE: Nutrition

Former Member — Wed, 03 Nov 2004 14:11:41 GMT

Easy/cheap vegetarian recipe with complete proteins: Cuban-style black beans: 2 cans (~1 lb each) of black bean (don't rinse) 1-2 cloves garlic 2 TBL olive oil 1/2 tsp dried oregano 3 TBL vinegar (any type - each type gives a different result) 1 green pepper a) chop pepper and garlic and saute in oil for a few minutes. b) add everything else and let simmer until it thickens a bit (15 minutes) Serve with rice (I prefer basmati rice) and corn in some fashion. Great with hot sauce on it. -LBJ

RE: Nutrition

Former Member — Wed, 03 Nov 2004 13:34:05 GMT

I fixed the above mushroom receipe this past week end. It was very good!

RE: Nutrition

Former Member — Wed, 03 Nov 2004 13:29:06 GMT

Can someone please find a way to make Hershey's Kisses, ice cream and tapioca pudding healthy? I would be set for life!:)

RE: Nutrition

Former Member — Wed, 03 Nov 2004 12:58:35 GMT

I don't have to imagine not being able to eat any time any place what ever I want. I live it. As a type 1 diabetic, I can only eat 3x a day, matching my insulin with each meal. I am restricted to the number of carbs I can eat each meal, so must choose carefully and make all carbs count and be accounted for. (Carbs are found in all five food groups.) NO Grazing except those yummy things like raw cauliflower, cucumber and other carb free veges or a bit of protein if it doesn't have any carbs. I have to look at food like gas for a car. I need fuel, but I can't fill up every time, and I don't need to stop at every gas station. I also cannot have a lot of circulating insulin on board when exercising, so must eat 90 mins before I train so I don't crash during training. A lot of circulating insulin and exercise is a quaranteed crash which is not fun . It is very tricky, and being an athlete who trains, finding fuel to drink and eat while training that does not push my sugars out of the 'safe for exercising range' is an added challenge. Did you know that different energy systems affect how your body utilizes your blood sugar? I must also take this into account, so usually come early to practise, or email my coach to see what energy system we are working, so I am prepared. Although I am envious of you 'freedom eaters', I am happy to be relatively healthy, eat healthily, enjoy exercising and competing and don't have to worry about eating too much!! (as in too much volume of food, however I do have the problem of what too many carbs vs insulin will do to my system and that is more than enough to worry about) Kiwi

RE: Nutrition

Former Member — Wed, 03 Nov 2004 11:40:10 GMT

Thanks for all the feedback. Those of you that can eat anytime are lucky. My gut gets all churned up if I eat later than 3 hours before I swim so I am usually starving when I swim. Then after I swim I don't have an appetite but an hour later I'm starving. Thank God for sport drinks (Accelerade) and chocolate milk after a swim. Be thankful you iron guts. :cool:

RE: Nutrition

Former Member — Mon, 25 Oct 2004 14:50:38 GMT

When you say you don't want to eat after your workout are you saying you're not hungry? That is a problem I have never encountered. However, you might try mixing a banana with orange juice a little honey and ice in a blender. I can't vouch for its health benefits but it tastes darn good. Come to think of it, I need to go find my blender.

RE: Nutrition

Former Member — Mon, 25 Oct 2004 13:08:43 GMT

Try a meal replacement drink, there are some tasty ones out there now.

RE: Nutrition

Former Member — Mon, 25 Oct 2004 13:08:17 GMT

Here's a recipe I found on www.chefkathleen.com It's hearty, but not too heavy. Prepare a batch in advance, and heat it up when you get home from the pool. I made it today, and it is absolutely delicious!! Savory, and satisfying!! There are several great, lighter recipes on this web site. Check it out!! Here's the recipe: The Best Mushroom Rice Stew in the Whole Wide World! This tastes better than a deeply satisfying, rich and hearty beef stew. Okay, maybe not better but it satisfies the same longings and is really great. Even my father, Mr. Won't-eat-anything-but-meat-and-potatoes was surprised to learn there wasn't any meat in the dish, "This is really good beef stew". He didn't figure out it was vegetarian until he was scraping the bottom of the bowl. "Is there enough for me to take to work tomorrow?" If after reading through the recipe, you're pretty sure you're going to like it, make a double batch and freeze half. Stocking up on freezer meals is a way to ensure there's always something to eat on nights you're too tired to cook. Tip: The dried porcini mushrooms are an important part of this dish. They're a super low calorie ingredient that will add a deep dimension of flavor that rivals the richest most fattening beef stew you can think of. All of the flavor, none of the excess calories. Dried porcini mushrooms are available in Asian markets, in the gourmet section of most grocery stores and often times near the fresh mushrooms in the produce aisle. Shortcut: You might be able to roughly chop the mushrooms with a good sharp knife but sometimes they're too crunchy and end up flying all over the kitchen. Try breaking one. If it's chewy and bendable, you'll be able to chop them with a knife. Otherwise, to crumble the porcini mushrooms, place them in a sturdy plastic bag and whack them a few times with a rolling pin or pan bottom. Be careful not to smash them too hard or you'll tear the bag and have a blooming edible mushroom cloud in your kitchen. Ingredients 2 teaspoons olive oil 1 Tablespoon butter 1 pound white or brown mushrooms, cut in quarters Coarse salt and cracked black pepper to taste 1 bay leaf 2 stalks celery, 1/4-1/2 inch slices 2 large carrots, 1/2 inch or bite size pieces 1/2 large sweet onion, diced 1/2 cup dried porcini mushrooms, crushed 1 Tablespoon all purpose flour 3/4 cup red wine 4 cups low sodium chicken or vegetable broth 1 - 14 oz. can ground peeled tomatoes 3/4 cup brown rice 3 sprigs of fresh thyme or 1 teaspoon dried Heat olive oil and butter in a large heavy bottomed soup pot over medium high heat until the butter has just melted. Add the mushrooms and cook, stirring often, until most of the liquid has dried up, about 2 minutes. Add the salt and pepper and continue cooking 2 minutes more. Add bay leaf, celery, carrots, onions and dried mushrooms. Cook stirring occasionally until vegetables have softened, about 10 minutes. Stir in flour and cook for 2-3 minutes. Add red wine, broth, and tomatoes. Bring to a boil and add the rice. Bring back to a boil, immediately reduce to a strong simmer and cook, uncovered, until rice is done, about 25-35 minutes. Add fresh thyme. Cook 2 minutes more. Serve immediately. Servings: 4-6

RE: Nutrition

Former Member — Mon, 25 Oct 2004 05:10:25 GMT

Look at a post from a couple days ago about fig newtons. It has some ideas as to what people eat after they swim. Also on the USA Swimming website in the Masters section they have recipies for easy to make, healthy (and tasty looking) meals. ~Kyra