What is the most likely scenario if I stop posting my daily eats? Is it because I am eating:
Too Much.
Just A Bunch Of Random Crap.
No meals, just bites of whatever here and there.
Just "too busy," forgetting to post or log my food in.
Or, wait a minute...
It could be any of the above, but in the last couple of days it has definitely been #3.
Yesterday was an off-day, but in the interest of full-disclosure it was the first full day on an additional new anti-seizure medication, and I don't know if that maybe triggered the grazer in my head. (I'm nodding at myself right now, because I have been grazing for two days since I took the first of those pills and I wasn't doing it before! So, yeah.)
I am giving it a fair trial, because I would prefer not to have seizures, but if it gives me heifer chew the cud symptoms, that's not okay. I cannot have the munchies. I am already trapped in the house, already taking ONE anti-seizure medication that STOPS that grazing, and if this new one starts it back up, nothankyou.
A police officer goes to Mexico for Lap-Band Surgery, but she says it's for a trip to "Texas" for "gall bladder surgery." She has some complications and the lap-band has to come out. The officer goes back to Mexico, the PD calls to check on her, she shares that she's there for her "ailing gall-bladder" and the PD gets her approved for Emergency Medical Assistance, $1K worth, from the PD, without her asking or actually signing for it.
Much later, when the truth comes out, she's called a big fat liar because she went to Mexico for a cheap Lap-Band (because that'swheretheyare!) and it hits the fan:
"Trust and honesty are critical to good police
work," the chief wrote. "You knowingly
misrepresented your reason for requesting funds from the
PPSCC when you simply could have given the correct reason
and asked that the information be kept confidential."
Union leaders accompanied Nelson to contest the firing, but
the chief apparently was not persuaded. Nelson says
she's awaiting her final termination letter.
"I didn't deliberately lie to get the money. I
didn't even know about the fund," Nelson said.
She said she was untruthful with other officers because she
feared a backlash.
"I didn't want them to think any less of me or
think I couldn't control my eating, and I didn't
want to be made fun of. That played a big role," she
said. "Nothing stays confidential there."
Now. This batch of protein ice cream is a bit more decadent, more DESSERT-ish. But, it's still way better for you than eating a carb-loaded ACTUAL dessert. I have some hardening up in the freezer now.
2 cups Silk Unsweetened Soy Milk
4 scoops BSN Lean Dessert Chocolate Coconut Protein Powder
1 ounce Coconut Flavored DaVinci or Torani Sugar Free Syrup
1 bar Low Carb Specialties ChocoPerfection, chopped
A few Emerald Cocoa Roasted Almonds, chopped (or plain unsalted)
1 ounces organic unsweetened coconut.
Splenda or Truvia (I will start adding this to my recipes from now on) to taste if necessary
I whip it up it all in my blender. Pour it into the ice cream maker, then into 1 cup Rubbermaid containers for the freezer.
If you don't have ChocoPerfection, you could use super dark (therefore very low sugar) chocolate, or omit it altogether too.
And, you must know that clearance ice cream maker I have been using, is a piece of crap. It did not work today.
I am going to get a Cuisinart, maybe not this (probably) model, but one of them.
Myself and a few little kids busted into several of the protein goods in the box of not melted love from Netrition and here's the lowdown pre-review style. We had to. I was concerned that my stuff was melted, and the baby really had to play in the box. What?
Soy Rocks from Dixie Diner - GOOD. "The easiest way to get your daily essential omega 3's! Just eat these
delicious omega-rich soy rocks and flax bars. Each bar has 1500mg live omegas,
high fiber, 10g of whole soy protein, wheat free. No Sugar Alcohols or Polydextrose. Gluten Free, Vegan, Dairy Free, Low
Fat/Fat Free, Heart Healthy, Low Sodium. A somewhat proper review to follow with lots of seedy photos, and I should have taken the advice to have gotten the case of these.
La Nouba Dark Chocolate Covered Sugar Free Marshmallows - *drool* I don't even really like marshmallows. I bought one single pack of these for you people. I probably shouldn't review them, because, they serve NO nutritional purpose. BUT. DID I SAY DROOL? "The marshmallows are identical to a regular marshmallow with a soft, smooth
texture that melts in your mouth. Marshmallows are available in either Vanilla flavor or
Chocolate covered with a
fine delicious dark Belgian chocolate wrapping. You can eat them on their own, melt them in the microwave with
crisp or let it melt in a coffee or hot chocolate beverage. No Sugar, Fat Free,
Low Carb."
A new study refutes stereotypes that overweight workers are lazier, more
emotionally unstable and harder to get along with than their “normal
weight” coworkers.
Source:
http://news.msu.edu/story/5608/
New research led
by a Michigan State University scholar refutes commonly held
stereotypes that overweight workers are lazier, more emotionally
unstable and harder to get along with than their “normal weight”
colleagues.
With the findings,
employers are urged to guard against the use of weight-based
stereotypes when it comes to hiring, promoting or firing.
Mark Roehling,
associate professor of human resource management, and two colleagues
studied the relationship between body weight and personality traits for
nearly 3,500 adults. Contrary to widely held stereotypes, overweight
and obese adults were not found to be significantly less conscientious,
less agreeable, less extraverted (sp) or less emotionally stable.
The research, done in conjunction with Hope College near Grand Rapids, appears in the current edition of the journal Group & Organization Management.
“Previous research
has demonstrated that many employers hold negative stereotypes about
obese workers, and those beliefs contribute to discrimination against
overweight workers at virtually every stage of the employment process,
from hiring to promotion to firing,” Roehling said.
“This study goes a
step further by examining whether there is empirical support for these
commonly held negative stereotypes. Are they based on fact or fiction?
Our results suggest that the answer is fiction.”
The findings are
based on two separate but convergent national studies. Roehling, who’s
also a lawyer, said the practical implication of the research is that
employers should take steps to prevent managers from using weight as a
predicator of personality traits when it comes to hiring, promoting or
firing. He said such steps could include:
Adopting a
policy that explicitly prohibits the use of applicant or employee
weight in employment decisions without a determination that weight is
relevant to the job.
Structuring the interview process to reduce the influence of subjective biases.
Using validated
measures of the specific personality traits that are relevant to the
job if personality traits are to be considered in hiring decisions.
Including weight-based stereotypes as a topic in diversity training for interviewers.
“Employers
concerned about the fair and effective management of their work force,”
Roehling said, “should be proactive in preventing negative stereotypes
about overweight workers from influencing employment decisions.”
It's iron infusion day. My levels look the same as last time. :/ I am waiting for the print-out of the ferritin.
WBC - 3.9 L
RBC - 4.54
HGB - 9.9 L
HCT - 31.4 L
MCV - 69 L
MCH - 21.8
I asked if there was any way we could tank this iron up and do it in some mega-doses. No. Not this kind of iron. The NP said that since I had allergic reaction to the Dextran that one time - there's no way we're attempting it. So, I have to come back every two weeks still.
I think I will be putting that abdominoplasty on hold. I need to find a new plastic surgeon.
My doctor was just fired. His house is for sale, and he's long gone. Video from WCVB Boston Dr. Loren J. Borud, 44, was fired Friday. In fact, it was the gossip for WEEKS how Dr. Borud was on a "Family Medical Leave" for his "Ailing Family Member" out of state.
An immediate family member has had $100K worth a lot of plastics with this man in the last year (plus many thousands of dollars worth of complicating issues) and they have been waiting, with bated breath for his return. She tells me that he's coming back, that he will be cleared of all of this, that it's all a big mistake.
She goes further, stating that no matter what the allegations are, she will follow his practice, wherever it re-opens, with other patients of his, who have been "told" (by Dr. Borud's former staff, why they are telling people this, I don't really know, do they expect us to hang on and wait for his triumphant return?) that this whole thing has been made up to ruin him.
Dr. Loren J. Borud, 44, was fired effective Friday, the hospital
said in a statement. The firing came two days after the Herald began
inquiries into two previous allegations of impairment involving Borud
that date to 2001. Two medical sources said Borud had been disciplined
internally by the hospital twice in the past seven years.
The Board of Registration in Medicine, which investigates complaints
against Massachusetts doctors, has been notified, the hospital said.
Borud was suspended June 30 following a June 27 incident at the
hospital, said Kenneth Sands, the facility’s senior vice president of
health care quality. He would not say when the decision was made to
fire Borud.
He also would not specify the nature of Borud’s “impairment.”
Someone was looking for my old blog last night. They searched for "Beth's old blog, Beth's first entries, Beth's Before Photos," etc. I really wish I had kept it online - but - I never realized I would keep up this hobby as long as I have, and I deleted what was formerly meltingmama.blogspot.com long ago.
So - here I am - fourteen days before my roux en y gastric bypass in my best dress (shut up) and after losing thirty pounds pre-operatively for surgery:
I was definitely blogging then. I wrote about the process, but nobody was reading it. I initially wrote just email updates and realized quickly that nobody gives a shit unless they are also in the process of WLS - or - are your immediate family.
I wrote at the Blogspot address and at Obesity Help on the Main Message Board and my surgery month as a different screen name as I am now. I don't know what my name was back then, I had been kicked off of the board since then and I was re-instated but I went back as "MM."
I do have quite an archive here though - almost 3,000 entries. Get a cup of Click and sit down.
I emailed the neurologist regarding the continued brain melts even on the Dopamax.
His suggestion was to add another anti-seizure medication at a low dose. Because I hate these mini-brain losses I will try it, even if the medication comes with a list of warnings, including IRRITABILITY, among other more scary things.
RAAR. I am already irritable thinking about the co-pay.
PS. Yes, I will be on top of the How Irritable Will I Allow The Drug To Make Me Get because the last meds made me climb the walls like a cornered cat.
"Get ready for a great tasting, zero-calorie sweetener made from
rebiana, the best tasting part of the stevia leaf. Truvia™ (pronounced
Tru-VEE-a) natural sweetener will give you a new, natural way to reduce
calories while still enjoying sweet-tasting foods and beverages."
The following information comes straight from Truvia's website:
Truvia™
(pronounced Tru-VEE-a) is the brand name for a great-tasting, natural,
zero calorie sweetener made with rebiana, the best-tasting part of the
stevia leaf, which is 200 times sweeter than sugar. Truvia™ natural
sweetener provides consumers with a new, natural sweetener choice to
reduce the number of calories in their diets and provides a new option
in their overall wellness plan. Cargill is announcing the
availability of both the Truvia™ sweetener as an ingredient and as a
tabletop sweetener available to consumers.
The Name The name Truvia™ comes from the combination of "truth" and "the way."
The Need Increasingly,
consumers are looking for natural food and beverage alternatives.
Truvia™ rebiana, which comes from a leaf, gives them a new sweetener
choice. Many consumers are managing their calorie intake and have been
searching for a zero calorie natural alternative to current market
offerings.
Look for the Leaf Now,
consumers will be able to taste Truvia™ tabletop sweetener. In
addition, Truvia™ natural sweetener will be used as an ingredient in
foods and beverages.
Safety Based on
stevia's long history of use around the world, previous scientific
research, and a rigorous safety evaluation program, Truvia™ natural
sweetener has been established as a safe product for use as a general
purpose sweetener.
Look and Taste Truvia™
tabletop has a unique crystalline form and proprietary natural flavor
system. Cargill provides all the ingredients in the Truvia™ tabletop
sweetener and uses its food formulation expertise to bring consumers
the optimum taste in natural zero calorie sweetness.
One
packet of Truvia™ natural sweetener provides the same sweetness as two
teaspoons of sugar. Truvia™ natural sweetener is suitable for people
with diabetes. The product is kosher certified (Parve circle U).
Manufacturer's Suggested Introductory Retail Pricing and Availability The
tabletop sweetener will initially be available in 40, 80 and 140 sachet
quantity packaging. Manufacturer's suggested retail pricing is $3.99
for 40-count carton, $6.49 for 80-count carton and $10.99 for 140-count
carton.
The 40-count package will be available for purchase online for $3.99 plus shipping/handling at www.truvia.com.
About the Packaging Truvia™
natural sweetener comes in recyclable cartons that are printed with soy
inks. The cartons are designed to evoke sweetness and the notion of
confections. These unique cartons have an attractive and easy-to-open
lid.
Truvia™ natural sweetener comes in packets that are
printed with food grade inks, a feature not replicated with other
sweetener packets.
About Cargill Headquartered
in Minneapolis, Minn., Cargill is a privately held international
provider of food, agricultural and risk management products and
services. With 158,000 employees in 66 countries, the company is
committed to using its knowledge and experience to collaborate with
customers to help them succeed. For more information about Cargill,
visit www.cargill.com
Products
What is Truvia™ natural sweetener? Truvia™
(pronounced Tru-VEE-a) is the brand name for the first great tasting,
natural, zero calorie sweetener made with rebiana, the best-tasting
part of the stevia leaf. Cargill has worked for years to develop
Truvia™ natural sweetener in response to consumer demand for a natural,
zero calorie way to sweeten foods and beverages. Unlike stevia used in
dietary supplements, which typically refers to a mixture of many
components from the stevia leaf, rebiana comes only from the
best-tasting components of the stevia leaf and is a high-purity
sweetener that is consistent in quality.
What makes Truvia™ natural sweetener different from any other sweetener available today? Prior
to the introduction of Truvia™ natural sweetener, no one knew how to
isolate the best-tasting part of the stevia leaf, turn it into a
consistently great-tasting, high-quality, natural sweetener, and ensure
a consistent supply. Nearly all other tabletop or food and beverage
sweeteners available today are either artificial or contain calories.
Are Truvia™ natural sweetener, rebiana and stevia all the same thing? No.
Truvia™ is the brand name. Rebiana is the common or usual name for
this new ingredient derived from the stevia plant. Stevia is used to
describe either the stevia plant or to loosely describe various
products derived from the stevia plant.
Both
stevia and rebiana come from the leaves of the stevia plant. However,
rebiana, developed by Cargill, is a high-purity, consistent product
that comes from the best-tasting components of the stevia leaf. Stevia
as used in dietary supplements typically refers to a crude preparation
from the leaves of the stevia plant that contains a mixture of many
components, not just those that give a sweet taste to the leaf.
How is Truvia™ natural sweetener (rebiana) processed from stevia leaves? Rebiana
begins with a leaf. The leaves are harvested and dried, and then
steeped in fresh water in a process similar to that of making tea. This
unlocks the best-tasting part of the leaf, which is then further
purified to make a food-grade product. The finished product is the pure
sweetness of rebiana.
Is Truvia™ natural sweetener organic? No.
While Truvia™ natural sweetener is natural and comes from a plant, it
is not certified or grown organically at this time. That could happen
in the future, depending upon consumer demand.
Where is the stevia grown to produce Truvia™ natural sweetener? It is grown commercially primarily in China, as well as in Paraguay, where stevia is a native plant.
What is erythritol and how is it used in the Truvia™ natural sweetener product? Erythritol
is a natural, non-caloric alternative to sugar. It has been part of the
human diet for thousands of years as it is present in fruits such as
pears, melons and grapes, as well as foods such as mushrooms and
fermentation-derived foods such as wine, soy sauce and cheese. Since
1990, erythritol has been commercially produced and added to foods and
beverages to provide sweetness, as well as enhance taste and texture.
It is used as a bulking ingredient in the tabletop formula.
Safety
Is Truvia™ natural sweetener safe for consumption? Yes.
Before making Truvia™ natural sweetener available to consumers, Cargill
commissioned a rigorous set of scientific studies that established the
safety of rebiana. The results confirmed the positive findings of
earlier studies and addressed unresolved questions. The results have
been published in Food and Chemical Toxicology, a
peer-reviewed scientific journal. A panel of independent experts
reviewed a dossier of all available toxicity and safety information
relevant to rebiana, and concluded that rebiana is safe for use as a
general purpose sweetener.
If stevia is a natural
product that's been used safely for decades, why did you conduct this
research to establish the safety of rebiana? Cargill
sponsored various studies to affirm earlier positive safety findings
for steviol glycosides (including rebaudioside A, the main component of
rebiana) and to confirm that rebiana is broken down by the body in the
same way as stevioside, which has been studied extensively. Cargill
also wanted to answer specific questions posed by international
experts, so that consumers in countries where rebiana is not presently
allowed could have the same access to rebiana as consumers in Japan and
other countries in Asia and South America, for whom stevia is readily
available as a sweetener.
Is there a limit on how much rebiana a person can safely consume? The Acceptable Daily Intake (ADI) supports rebiana use as a general purpose sweetener in food and beverages.
Business
What is the relationship between The Coca-Cola Company and Cargill? Cargill
and The Coca-Cola Company have worked in collaboration to develop the
ingredient called rebiana. Rebiana will be marketed under the brand
name Truvia™. While the trademark is jointly owned, Cargill owns and
operates the Truvia™ tabletop sweetener business as well as the Truvia™
ingredient business that provides food and beverage manufacturers with
Truvia™ branded rebiana for their consumer products.
When will Truvia™ natural sweetener be available to consumers in the U.S.? In othermarkets around the world? Truvia™
tabletop sweetener will be introduced in the U.S. first in limited
areas, then made available in other markets. It is being introduced
first as a tabletop sweetener with work underway for food and beverage
applications that will be announced over the course of the next year.
Will Truvia™ natural sweetener be marketed as a health product? Truvia™
natural sweetener will be marketed as a new sweetener that was
developed in response to strong consumer demand for a great-tasting,
natural, zero calorie way to sweeten foods and beverages.
In what foods will Truvia™ natural sweetener be featured? Following
the introduction of Truvia™ natural sweetener as a tabletop product,
Truvia™ natural sweetener will be formulated for use in a number of
food products by companies in the food industry.
