Thu, Nov-01-07, 14:08
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Registered Member
Posts: 74
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Plan: Swed LCHF by Dr Dahlquist
Stats: 196/174.2/150
BF:
Progress: 47%
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Quote:
Originally Posted by cnmLisa
Nope, not yet. Go into MYPLAN and on the right there should be an option EDIT SETTIGS. Go in there and at the top should be PRIVACY OPTIONS. I think you choose the one the states that others can view. I'm going to go do it right now for mine and let you know if thats the right one.
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Done. I should have done that long ago. I found an extra column for carbs minus the fiber and that feels better. I'll stay around 20-25 total carbs and 15-20 net carbs because as of now that seems to work.
Quote:
Originally Posted by cnmLisa
I'd up my carbs a bit--are you only eating 4-5 carbs per day. If that's the case, that pobably means you're not getting in any veg. You need your vegs. And you can up your protein a bit too.
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Those were percentages. I eat 20 carbs (15 net) and 120-150 grams of protein.
Quote:
Originally Posted by cnmLisa
What's entrecote?
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I would have to find a translation for that. It's a cut of meat from bovines, that's really marbled fatty and nice.
Wikipedia:
" In French, the word entrecôte denotes a premium cut of beef used for steaks and roasts. Traditionally it came from the rib area of the carcass, corresponding in English to the steaks known as rib, rib-eye, club, scotch fillet, or Delmonico, or to the roasts known as standing rib or prime rib. The term is now also used for the sirloin cut known as contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet is known variously as a striploin, wing, club, Delmonico, New York, Kansas City, Porterhouse, or strip steak when separated from the bone, or as a T-bone or Porterhouse steak when left on the bone with the filet."
Quote:
Originally Posted by cnmLisa
Is is mouth stuffed with chicken skin??
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What a horrible thought!
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