Slimming World and OS real food dilemma

lemonade_money

Just thought I would 'revive' this thread as i have just found it (looking for info on quorn) and have found it invaluable, so thanks to all who have contributed.:T

I have been following the SW diet for almost a month now and these are exactly the questions I have been wondering. I'm doing it along with a friend who has little concept of being OS (her DH has stacks of cash) and doesn't enjoy cooking from scratch in the same way I do (she thinks I'm a bit ott with meals, bread and yogurt - all HM). I already feel peeved at the £4.50 I'm lining SW pockets with each week but I've found I stick to it so much more with group support and weekly weigh-ins, so I'll be sticking with it for now.

It would be interesting to know about the fresh pasta points though - I'm thinking of just using that as free on green instead of dried? And thanks for the bread recipe too - superb!!

angie_loves_veg

:cool:

Cleosmum wrote: »

Took me ages to find a recipe that didnt have too many "baddies" in it!

750g wholemeal loaf:

Water 310ml Syn free
Lemon juice 1 tbsp Syn free
Wholemeal bread flour 425g 68 syns
Unbleached white bread flour 75g 15 syns
Skimmed milk powder (Tesco healthy living) 4 tsp 4 syns
Salt 1.5 tsp Syn free
Sugar 2 tsp 2 syns
Butter 25g 10 syns
Dried yeast 1.5 tsp 0.5 syns

99.5 syns :eek:

Bet there are some lower syn recipes out there...

This inspired me to get my calculator out

Using the above recipe exactly, making a 750g loaf would create 13 slices of 57g each.

750/57= 13.1 slices

99.5 syns per loaf works out as

99.5/13.1= 7.5 syns per slice

now, assuming you are using your HM bread as a healthy extra, you can subtract 6 syns. Therefore

I slice HM bread as a healthy extra 7.5 - 6 = 1.5 syns per slice

which I thought wasn't half bad really..... :cool:

of course if you found a lower synned recipe, maybe we could get it doen to 1 syn per slice????

Downsizing__for_sanity

Ooohhh... I'm seeing a real gap in the market for an Old Style weight loss book! The reason that alcohol makes you gain weight is that it inhibits the breakdown of fat and carbs while alcohol is in your system. (which lead to low blood sugar and therefore to "munchies" when you've been drinking (and lack of willpower to resist as well - hence late night kebabs after the pub etc!)

(Sorry for the biochemistry - I'm an OS medical student who should really be revising for exams and not on MSE just now!)

HAs anyone thought about looking at one of the WW2 rationing cookbooks? We were all apparently the healthiest ever then and no doubt people made most things from scratch then. Just a thought.

Ellie

ceridwen

Next question - how long does alcohol stay "in your system" please;)

thriftlady_2

Downsizing__for_sanity wrote: »

HAs anyone thought about looking at one of the WW2 rationing cookbooks? We were all apparently the healthiest ever then and no doubt people made most things from scratch then. Just a thought.

I lived on wartime rations for a couple of weeks last year. I forgot to record my weight the first week, but I lost 1 lb the second week. It wasn't just the food rationing though that kept Britain healthy during the war, everyone was way more active than we are today. No washing machines, shopping to be done every day, petrol rationed and fewer cars, extra war work, general cleaning much harder work than now etc.

Downsizing__for_sanity

Depends how much you've drunk! A general rule is that your body can process about one unit of alcohol (eg one pub measure of spirit, small glass wine, half a pint) an hour, but this will obviously vary eg if you are a small light woman your body will take longer than a large man to process the alcohol. It can also vary depending on how accustomed you are to alcohol. Basically, if you carry on drinking, that evening, your liver can't really process the excess alcohol in your system until you stop.

(Very basic rule of thumb. Eg 10 pints = shouldn't drive for 20 hours! Scary how most people ignore this and drive the morning after a big night out...)

10past6

Hi folks :hello:

Can someone please tell me what OS stands for I've seen this alot withing various threads.

Thanks

angie_loves_veg

10past6 wrote: »

Hi folks :hello:

Can someone please tell me what OS stands for I've seen this alot withing various threads.

Thanks

OS - Old Style

10past6

angie_loves_veg wrote: »

OS - Old Style

Thx Angie

kat76_2

npsmama wrote: »

I know there is a dedicated Slimming World thread but I think my post relates more to OS.

I've lost a stone with SW but have also lost the joy I had from making sourdough bread, cheese, homemade gnocchi/pasta etc...

My consultant is really lovely, very supportive and gives us 110% but on her own admission she hates to cook and I doubt she's ever heard of sourdough bread so asking her about the syn values of homemade things or how to enjoy them while on SW would be much use.

SW (and WW I might add) works but it seems designed for people who love Smash, Nimble bread and other instant/processed foods. But I'm more of a Hugh Fearnley-Whittingstall type of cook.

I know the theory of slimming: eat less, exercise more. But it's not that simple/easy...at least not for me.

I'd like to continue with SW, especially having lost a stone already but I miss authentic food and I've also noticed my depression has got worse - I wonder if it's bc I'm no longer eating nuts and other healthy oils so much...

Does anyone do Slimming World and still have OS homemade stuff like homemade bread, sausages, yogurt etc?

npsmama, I am a chef and have so far lost 1st 11.5lbs with SW. I LOVE food and I LOVE to cook, obviously with my career but also at home.
I make homemade pasta and count it as free, I haven't had a week where I've gained or even maintained yet so it works for me - though I have to say that I do a 5:2 ratio of red to green days as I'm a massive fish fan. I love gnocchi - have you tried making a more rustic buckwheat gnocchi? Completely free on green days!! I can give you an excellent recipe if you like? I still enjoy my homemade breads - but I weigh and portion them and either use them as syns or, if they are wholemeal/granary, as a healthy choice!

I avoid the evil fry light and use my usual variety of oils but use oils misters to greatly decrease the amount I do use. But misting a wild mushroom risotto with Truffle oil does work wonders, OK, not quite as nice as a full on drizzling but still delicious.

I make yoghurt with skimmed milk and add fresh fruits, I make my own sausages with all lean meats and vegetables and breadcrumbs from my healthy choice.

Have you considered that your worsening depression may be due to the removal of mood elevating foods from your diet? White flours, sugars etc?