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Weight Watchers - John C. Kirk — LiveJournal

Apr. 24th, 2006

10:36 pm - Weight Watchers

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Another week on the diet plan, and I went slightly over quota (227 points rather than 225), but I figured this wouldn't be a major problem. I then did the weigh-in this morning, and I'm exactly the same as last week, which is a bit surprising. Not disastrous, but odd. Mind you, I think that my body fat percentage has dropped a bit; I don't track it on the website, but from memory it was 23.4% last week vs 22.2% today, so that could be encouraging (e.g. if I've replaced fat with an equal mass of water/muscle).

One complication to the whole thing is that the changes are too gradual for me to notice directly. That applies to weight gain as well as weight loss, which is why I've tended to get caught by surprise in the past when I suddenly realise how podgy I've got. One of my colleagues said earlier that I'm looking thinner every day, although I'm now wondering whether this was actually meant as a compliment/encouragement, since billyabbott described me as "gaunt" last summer.

As a side note, I'm starting to suspect that Ryvita has a lot in common with dwarf-bread - either it lasts a ridiculously long time without going off, or I just can't taste the difference between fresh and stale.



[User Picture]
Date:April 25th, 2006 09:04 am (UTC)
If you had a particularly large meal last night, or a particularly late meal last night, you might be heavier this morning than you should be. Your body mass is quite capable of fluctuating by at least a couple kilograms either way just from things like food, and the weather, and the movie you watched last night, and...

Ryvita is about the least dwarf-like of the rye crispbreads. There are 3 different types of rye crispbread that I've come across, and Ryvita falls into the "plywood" category, aka the wussy category. Next up the scale is the regular crispbread category, which you can only really get marketed as Finn Crisp in this country. It's rectangular, solid, and very thin.

Finally, there's the "dwarf bread" category: it's round, it's got a hole in the middle, it looks to be made from actual traditional loaves of rye bread but it's had something horribly dessicating done to it, and if you eat too much of it at once, it makes your gums bleed. That's dwarf bread.
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[User Picture]
Date:April 25th, 2006 09:20 am (UTC)
I have some of this bread, it been in my cupboard for years and I've never managed more than half of one piece. Ineed, in the few years I've had it it hasn't changed state at all!
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[User Picture]
Date:April 25th, 2006 10:23 am (UTC)
Dude, where did you get it?

The traditional way to eat it, as far as I can tell, is to slather it in butter until you can't see any more actual bread, and then gnaw on it until your teeth fall off.

If you nibble on some now, you should find that it's gotten a bit softer over time. I mean, you can still kill people by hitting them over the head with a slab or two of that stuff, but it should be a little easier on the gums by now.
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