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Re: Feature Request: Edit custom biometric name
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Re: Search diary entries for food
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Re: Caffeine countdown & Food group servings
Hi @MoonlitMuse. Sorry for delay. Sure! First: One needs to be a gold member to get timestamps (you are). Second, export data as .csv. Third, import the csv into Pandas in python. The resulting "dataframe" needs the right field names and a datetime index. I use automated tools. That gets put into the function below, which… -
Re: Ingredients list
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Re: Apple Shortcuts
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Omega 6 & Omega 3 Balance
Current research suggests we should be between 4 times more Omega 6 than Omega 3 or even better 2 to 1 or 1 to 1. With AI of 15 grams Omega 6 that would be 15 grams Omega 3 at the 1 to 1 ratio. In an earlier post Karen suggests 15 grams Omega 6 and 3.4 grams of Omega 3 for a nutrient balance of 4.41. Should it not be… -
Why does sliced meat have less protein than the same weight of unsliced?
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Re: How to accurately log and track ingredients used in a custom recipe
Thank you, JanetR606, for your reply. Unfortunately, when searing meat, especially a fatty cut, there is always more fat afterwards than what I began with. Depending on the size of the roast, I'll typically use 1-2 T oil. After searing the roast, I then remove most of the fat (from 1-4 T) leaving a scant 1 T in the pan to… -
How to count a 1/4 cup of tomato puree?
Hello! Does a 1/4 cup of tomato puree count as 1 cup of vegetables? I read a recipe that says to cook 3 pounds of tomatoes to make 2 cups of tomato puree. The only ingredient are the tomatoes. I would like to know because 3 pounds of raw tomatoes equals 48 ounces. And 48 ounces to 16 ounces of puree is a ratio of 4 to 1.… -
Re: Focusing on Calorie Density as Effective Way to Lose Weight
I lost seventy pounds eating high carb/fiber and low fat. I use calorie density so that I can eat more volume. I add a lot of veggies to my meals which is how you bring the calorie density down. It's not hard really, you can just use the 50/50 plate idea so that half your meal is veggies and the other half is the starchy…
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