I am able to determine my personal current calorie burn
because of my personal data that is now stored
in my computer software food journal, DietPower.

Every day, for the past  six and half  years
I've entered all my food-intake into that food journal.
I've also entered my morning weight each day.

The DietPower program has functions which allows me to see my diet history.
I can see this as a list; or I can see a day-to-day detailed accounting
of my food and nutrition; or I can easily access a summarized accounting,
for... the past week, the past month, the past quarter, or the past year.

Today, the program tells me that
my past year's average calorie intake was 1115 calories.
I can see the amount of my stabilized weight for one year ago,
....which is my Starting weight. for that one year time period....,
by looking at the list of my average weights during the week of one year ago;

I can see the amount of my current stabilized weight (stabilized meaning average)
...which is my Ending weight, for that one year time period....,
by looking at the list of my weights during this past week or so.
By subtracting my ending weight from my starting weight,
I can see exactly how much weight I lost or gained during that one year period.

So...since now I am the same weight that I was one year ago,
I know that the amount of calories that I ate this past year
is the number of calories it takes to keep my weight the same...
Therefore, I can see that my current calorie burn is approximately 1100 daily...
(as of this EXACT date, 1105 calories...but the next week or month...
this total could be a bit higher or a bit lower, so I rounded it to 1100.)

 Along the same line, another function that I find interesting about DietPower,
is that I can also access the program's calendar, and go back in time to a specific date...
and see exactly what I weighed and what I ate on that particular day.  

From that date, I can also access a summarized accounting for the week,
the month, the year prior to that exact date.
For example.....should I wish to do so.....I could revisit Christmas Day, 12/25/2008
and see exactly What and How Much food I ate on that day;
exactly what I weighed on that date; and access a summary of my calories
and nutritional data for the month or year prior to that specific date.

This personal data is valuable and motivating to me,
both my ongoing present data, as well as my past data,
and as I continue in my weight-loss/maintenance journey,
I continually find new things to do with it.
This helps me implement various behavior changes,
and has become an enjoyable hobby for me.

Since I've been doing this so long, and this Habit is so well-established for me,
my daily food and weight input into DietPower takes only a few minutes of my day.
The only lengthy periods of time are when I "play" with my past data
to accomplish some personal agenda.

Here's a recent video about my Weight-Loss History.

One of my Themes here at DietHobby is that  
we are each individuals and one eating plan doesn’t work for everyone.
There are many different ways-of-eating, food-plans, and diets,
to choose from that we can adapt and fit into our lives.

Some of these diets seem to work better than others,
but all of them work for someone.

Successful dieters vary greatly in their eating styles.
Some eat large meals, others eat small meals.
Some eat three meals, no snacks. Some eat six mini-meals.
Some eat only lunch and dinner. Some eat only dinner.
Some skip dinner. Some eat only snacks.

 Meal timing, meal frequency,
and the amounts and types of food eaten
are all variable factors within the many dieting choices.

When deciding how to Categorize my Recipe Sections,
I took this into consideration, and chose not to break them
into categories like Breakfast, Lunch, Dinner, Side dishes, Desserts.

For the present, I’ve decided to break them up into the following categories:

• Mini-Meals -  very simple or snack type recipes
  
• Mealtime  –  main dish or side dish recipes
  
• Sweet Tastes -  dessert type recipes

Here is my new cooking video, which belongs in the Mealtime category.

 
8 servings

Ingredients:

1 lb lean ground beef.
1 egg
3 slices cooked bacon
4 oz shredded cheddar cheese
4 ox shredded mozzarella cheese
1/4 tsp garlic powder
salt and pepper to taste (optional)

Directions:

Prehead oven to 350 degrees.
Spray non-stick coating on rectangular baking pan.

Cook bacon, remove from pan and place on paper towel to drail oil.
...or use leftover bacon... Crumble or Tear into small pieces.

Spray coat skillet with non-stick coating.
Crumble beef into skillet,
Add garlic powder and salt and pepper,
brown and cook meat.

Beat egg in magic bullet (or with whisk)
Mix egg and cheddar cheese with cooked meat.

Put mixture into baking pan, and smooth down to flatten.
Top with mozzarella cheese.

Bake in oven for approx 25-30 minutes.
Edges should be brown, and
cheese topping should be melted and lightly browned in places.

Cut into 8 pieces. One serving has:

Calories 213
Carbs 0.9 g (just under 1 gram)
Protein 31 g        
 

The following video, "So You Want To Lose Weight?"is an amusing depiction of a conversation between a Dietitian and an Client seeking weight-loss advice.

It contains the obvious message, which is intended, which is that people don't want to do the work of changing the way the eat and exercise, and expect weight-loss Results without making an Effort to change that Behavior

together with a totally unintended additional message.

This video contains an excellent example of how the Health Care Industry continues to distribute erroneous information about low-carbohydrate eating which is based on "bad Science", and which has now been refuted. 

Which part of the conventional wisdom provided by the Dietitian is incorrect? The statement that the Atkins diet (low-carb eating) causes kidney damage in healthy people has definitely been proven to be wrong. 

How about the rest?  What is true? and What is untrue? I don't really know for sure. 
You'll need to judge that for yourself.

For more information on the low-carb issue, review the discussionof "Why We Get Fat" by Gary Taubes located at BOOKTALK, and if you feel like making some comments in that discussion, please do so.

                                                         

Recently I posted about the advantages of Online Friends. Online friends is the term I use for people online with whom I actually communicate via the net. I know who they are, and they know who I am.

There are also people online, rather famous people. People I know, but who don’t have any idea who I am. I call these people “my imaginary friends”.

Here I mention three of them, who I find are imaginary friends worth having.

One of my imaginary friends is Gary Taubes, the science reporter who has university degrees from Harvard, from Stanford, and from Columbia….and not just easy degrees, but in Physics, Aerospace Engineering, and Journalism.

I’ve read his two books, Good Calories Bad Calories (2007) , and Why We Get Fat And What To Do About It (2011), plus I’ve watched his university lectures on YouTube.  As a result of this, I’m convinced Taubes is an intellectual Genius.

Another of my imaginary friends is Tom Naughton, the comedian and writer who produced the movie “Fathead”. I got it from Amazon and watched it several times; watched his YouTube lecture; and have read his blog. As a result of this, I know that Naughton is both intelligent and amusing.

A third imaginary friend is Brad Pilon, a bodybuilder who wrote the e-book, Eat Stop Eat, about the subject of Intermittent Fasting. I bought that book, and read it.  I’ve also watched all of his YouTube videos, and read his blog. As a result of this, I think Pilon is articulate with muscles.

So, recently I saw an online connection between these three people. Tom Naughton did an excellent interview of Gary Taubes. For those interested, it can be found at:

Tom Naughton’s Interview With Gary Taubes

Then, imagine my surprise when Tom Naughton wrote a blog about Intermittent Fasting and mentioned that he had Brad Pilon’s YouTube video.

I suddenly realized….My Imaginary Friends are playing together.