Permanent diet may equal longer life

It's feeling very SBF in here this morning

You're a jerk! A nazi jerk!...I, on the other hand, am a football man.

It's feeling very SBF in here this morning
Ok it took me a few minutes to figure this out because I was thinking of SSS and the remembered SBF. He seemed to time those threads right before lunch and my stomach would start to rumble reading them.

I'm 6'3 and was 246 when I started doing this, now I'm 223. I'd like to get down to 200 eventually.

That's pretty much exactly where I am. I'm 6'3 and I was 252. I was hardcore working out and watching diet, but last holidays through me off. I'm at around 225 now, I was down to 223 at my lowest, still trying to work down toward 200 or so.

I lift 3 times a week and I do cardio 4-5 days a week and I've noticed that since I started lifting again (I hadn't in a few years due to a bad shoulder) my body has changed tremendously, my weight loss may have slowed, but I'm definitely adding muscle and getting more defined.

The holidays are always a bitch aren't they? lol

Between all the food and the good seasonal brews forget about it. I'm always good for a 10 pound gain.

Matty, another question about the diet you're on -- I guess you have to totally swear off fast food, right? If you're famished, and you don't have any food with you, where do you go and what do you get?

Fast food completely destroys my waistline and my wallet.

Matty's diet is very similar to Weight Watchers essentially the same thing. WW is just converting calories into points. Both are very effective.

Matty, another question about the diet you're on -- I guess you have to totally swear off fast food, right? If you're famished, and you don't have any food with you, where do you go and what do you get?

Fast food completely destroys my waistline and my wallet.

I was never a big fan of fast food to begin with so that was never an issue with me.

For lunch I hit sandwich/salad type of places, and most grocery stores have kick ass salad bars. I'm also a big sushi fan. Packing a lunch is really the best thing to do but I'm pretty lazy when it comes to that. I always keep good snacks on hand in my desk too.

I'm not always eating salads though. Had pizza for lunch today, just one slice and a bottle of water.

Matty's diet is very similar to Weight Watchers essentially the same thing. WW is just converting calories into points. Both are very effective.
That's what my wife and I are doing now, and while the holiday weekend got us off track, I've lost 16 lbs. Only exercise I'm currently doing is chasing my kids around and playing softball 2 nights a week. Once I start exercising, I know it'll come off quicker.

The other big thing for us is to plan our meals out. We have a calendar where we write down all our meals and snacks 3 weeks in advance, and do our best to stick to it. It really helps us stay within our points range and if we need to substitute, we've doing our grocery shopping based on that week's meals, so the food is readily available.

Matty - I get my Omega3 Fish Oil pills from my local Vitamin Shoppe (http://www.vitaminshoppe.com) (House Brand) and neither my wife or I have ever gotten the fish burps from them.

Other than those, I take a Centrum daily, along with my BP and Cholestrol pills, which I'm targeting 12-18 months to be off of those, doctor and weight loss driven of course.

Oh, and if we're sharing recipes, here's a very basic one for shrimp:

1 lb 26-32 count shrimp
Skewers (soak in water at least 30 minutes before using)
Extra Virgin Olive Oil
Old Bay (or seasoning of choice, being from MD, Old Bay it is)

De-vein and peel shells off of shrimp and pat dry with paper towel
Put shrimp on skewers, as many as will fit without touching (at this size, 5-6/skewer)
Brush both sides of shrimp with oil
Liberally apply Old Bay to both sides of shrimp
Put on heat source until shrimp is opaque

I've done this on a Foreman grill, on a stovetop griddle/grill and on my outdoor grill, and you can't go wrong with any of them.

This recipe is a nice addition to a meal (Surf and Turf). Go with a larger count if you are making this a meal on its own, go smaller if you want to make tacos. I usually use the 26-32 count because they are a decent size and I can usually get them on sale for $6/lb.

Oh, and if we're sharing recipes, here's a very basic one for shrimp:

1 lb 26-32 count shrimp
Skewers (soak in water at least 30 minutes before using)
Extra Virgin Olive Oil
Old Bay (or seasoning of choice, being from MD, Old Bay it is)

De-vein and peel shells off of shrimp and pat dry with paper towel
Brush both sides of shrimp with oil
Liberally apply Old Bay to both sides of shrimp
Put on heat source until shrimp is opaque

I've done this on a Foreman grill, on a stovetop griddle/grill and on my outdoor grill, and you can't go wrong with any of them.

This recipe is a nice addition to a meal (Surf and Turf). Go with a larger count if you are making this a meal on its own, go smaller if you want to make tacos. I usually use the 26-32 count because they are a decent size and I can usually get them on sale for $6/lb.
I love grilling shrimp and the hardest part is knowing when to take them off the grill. Old Bay all the way in VA.