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Thread: Fit Day Questions

  1. #1
    Low Carber CharmedLife's Avatar
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    Default Fit Day Questions

    I finally signed up on Fit Day and I have a few questions. What if you eat Maggie's cereal for breakfast? How do you enter something like that? Also, for lunch I had Beef and Mushroom stew from Whole Foods - it's premade in the hot food section. How do you show foods that are not on the list?
    I've led a CHARMED LIFE! :silly:

    All men should stive to learn before they die,
    what they are running from, and to, and why....

    196/160ish/125

  2. #2
    LC Wolf



    LC Wolf Way Of Living Forever
    Maggie's Avatar
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    Default Re: Fit Day Questions

    Fit Day lets you enter custom foods. So, for the cereal, for instance, you can create a custom food called "maggie's cereal" and enter all the nutritional information which is with the cereal in our recipe section. Next time you want to enter it, you just choose it from your custom food list.

    As for the stew, I don't know. Maybe you can get the nutritional information for a portion from the store? Then you could make a custom food from that.

    HTH
    Maggie
    5'2" ~~ Atkins since '98 at 160 + lbs~~
    ~ 50+ lbs. of "water" gone forever! ~

    Empress Emeritus, SPBSA

    "Du beurre! Donnez-moi du beurre! Toujours du beurre!" ~ Fernand Point (Ma Gastronomie)

  3. #3
    LCE Obsessed
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    Default Re: Fit Day Questions

    For most commercial foods, you should be able to get the nutritional info off a label. Just enter that for a custom food. Whole Foods may be able to supply you with an ingredients list for their pre-made foods--I mean, they do serve fussy customers, after all. People surely want to know.

    And speaking of wanting to know--pre-made foods, such as deli counter salads and stews--often contain ingredients that are non-LC friendly, such as sugar, corn starch, and flour (for gravy thickener). If you're counting carbs carefully, you really do need to know what's in them.
    Barb L.
    Atkins since Jan 2003
    Maintenance as of 4/05


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