I love calorieking's Charts and tables, and if you use the electronic diary, then you can see a breakdown of almost everything in your diet.
But it is a low cal website.

What is this ? I need all the help I can get, I thiought I had it made, now I'm stalled & don't know why. I think I will quit Fitday, it just takes tooooo much time. Let's all chase the Thud Fairy away!!!!!!!!!!

don't like the Thud Fairy! I think she is holding the whoosh fairy hostage! Quick someone pay her off

Hi all,

atlee -- Big fat hairy thanks a lot ! 'S'all your fault for posting Walker's site. I've just wasted-- er, no, spent in "research" -- a whole bunch of time there. Fascinating and fun.

If anyone just peeks into the site for entertainment value, read the bit on the quick evolution and devolution of the peach fuzz diet. I'm sure it is a spot on accurate picture of how fad diets boom and then fade away after their 15 minutes of fame.

Grudging thanks, atlee.

I agree about the sodium problem. Just ask any woman around that TOM. Five pounds are easy in one day! Just keep on doing what you're doing and the Whoosh Fairy will appear from nowhere!

Must have been the salt...

Down 2.5 today; makes an interesting twist in the forecast graph to have that spike in this week's numbers.

I actually took a look at where all my sodium intake is coming from, since I don't add much--if any--salt while cooking. Turns out it's my favorite condiment: Red Hot Sauce. A whopping 200mg per teaspoon! One batch of chicken wings uses 1/2 cup of the stuff--that's a jaw-dropping 4800mg. Ow.

Just gotta up that water I guess; it's not like I'm about to ban hot sauce...

Hi all,

S Hysmith -- I love hot sauce too, lots of it. I never thought to consider the sodium.

I'm always trying to figure out how to duplicate things in my kitchen, often (he said with great modesty) with great success.

Just grabbed a bottle of hot sauce. This one's a generic store-lable brand, but the ingredients don't change much: cayenne red peppers, vinegar, salt (and, depending on the brand, xanthan gum and garlic.) Of course what makes the best hot sauces are the way they are aged, I know.

Wonder if you could just toss some red peppers and vinegar into your blender, buzz it good, then strain it and put it in a bottle ? Did you ever try this ? (I have made oriental hot oil -- sneaking in some paprika for the fiery red color). You could even put one of those salt substitute things in the stuff.

Just wondering. (Oh, have heard of Carbo Witch, but from now on I'll be thinkin' "Thud Fairy." Nice work.)

I've used both Calorie King and Fitday. I prefer to use Fitday. It gives more information, such as Fat, carb, and protein percentages. I still have Calorie King on my Pilot and will use it to look up info. when I'm eating out. It has a good restaurant database.

I have to tell you this. I feel foolish. I have been whinning for 3 days about how I gained 5.5 lbs overnight, when, silly me, as of this morning, I lost 4.5 of it.
Water is an evil, evil thing! You are suppose to drink lots of it (Which I do, 3-4 liters) yet if you have too many carbs or too much salt, or heaven forbid you only drank half your water, wham bam, thank you mam! You gain 5-7lbs!

Its enough to drive anyone crazy!

Arrow:

I'm not patient enough to make hot sauce. Granted, the ingredients are quite simple, but you have to create a mash and ferment it for anywhere from six to 36 months to get that special "bite". (Tabasco's own fermentation is in wooden barrels and takes the full 3 years .)

I've always wanted to try my own ideas for hot sauce, but the one time I tried to age something that long I lost all patience. (homemade Grand Marnier, supposed to be 12 months and I had it completely consumed by 10...)