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Subject: I'm gaining weight and fat, w/ zone???

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Susan User is Offline
Posts:3
Newbie
Newbie

12/27/2008 10:18 PM
I have attempted the zone for 3 weeks now..and am very frustrated! I have gained 8 pounds! I crossfit train 4-5 days a week for the last 3 months, have always been fairly active, and slender at 5'8" I average 127lbs, but since "zoning" I am averaging 135lbs! based on calc's before gaining the weight and fat, I should be at 11 blocks, Honestly.....that is way more food than I am used to eating in a day! My waist has "grown" by 1 inch in 3 weeks! I am bloated all the time, and am feeling like I am loosing energy and my moods are very severe, very aggitated toward the end of the day. sample menu: 3block bkfst (@7am): Protein shake w/ fresh fruit and a couple cashews. snack 1block @ 10:30am: 1/2apple, string cheese, almond butter. lunch 3 block @1:30pm: mxd grns salad w/chick breast, oil/vinegar dressing, apple. Dinner 3block @ 5:30-6pm: stir fry veggies, w/ chicken or a large mxd grn salad w/ chicken, fruit. 1 block snack @ 9:30-10pm: sliced turkey brst. fruit, couple of cashews or almonds. I am about to throw in the towel on zoning! has anyone else experienced this? any suggestions?
Cranberrycat User is Offline
Posts:5313
Zone Expert
Zone Expert

12/28/2008 10:42 AM
Susan,

Sounds like an adjustment is necessary. First, switch out some of your fruit carbs for veggie carbs.

If that doesn't do it, then you may need to drop a block of carb from your meals--stay at 11 blocks of protein, but drop to 2 blocks carb per meal. You may also need to increase your fat.

Cranberrycat

We don't own the earth; we borrow it from our children.


hill User is Offline
Posts:135
Zoner
Zoner

12/28/2008 11:58 AM
Hang in there. 11 blocks sounds a little low for a person who's Crossfiting. You might need to increase your fat intake.In the Crossfit world they suggest increasing your fat blocks 2-5 times.Check out the forums at the CF main site.There's alot ot talk about that.
Susan User is Offline
Posts:3
Newbie
Newbie

12/28/2008 2:40 PM
thanks for the encouragement, I appreciate it! I am going to keep my commitment to "zone" for 2 months, and see what happens, although I am still really frustrated with the fact that my body fat has gone up over 10% in just 3 weeks and my clothers don't fit anymore.....not because they're too big...but too small.....
I am going to try cutting my carbs and increasing fat 2x for a few weeks and go from there.
thanks again!
Cranberrycat User is Offline
Posts:5313
Zone Expert
Zone Expert

12/28/2008 2:48 PM
Not a problem!


Cranberrycat

We don't own the earth; we borrow it from our children.


hill User is Offline
Posts:135
Zoner
Zoner

12/28/2008 5:40 PM
Like Cranberry say, try subbing veggie in place of fruit. Try making a green smoothie. You might have to play around with different combo's until you find one you like.I find vanilla whey protein and raw almonds in the smoothie help out.Don't forget you can use a small amount of unfavorable carbs to help with the taste.
a User is Offline
Posts:132
Zoner
Zoner

12/29/2008 6:50 PM
Some people find the veggies to be too high a volume.

Try tomato sauce, pasta sauce, and that sort of thing. Smaller in volume. I found one here I really like a lot, and mix cooked spaggetti squash into, and throw in roasted almonds. Yummy!!!

It does take some experimenting though with different sauces etc to find one that you really like.

Oh, and those tomato sauce, pasta sauce, etc., need to be 9 grams or less of carbs, per half cup. That's NET carbs. Substract the grams of fiber from the grams of total carbs. Stay away from ketchup, etc., they are definitely BAD for you with their refined contents.

Alexy
Karen User is Offline
Posts:868
Zoner
Zoner

12/29/2008 9:55 PM
Great suggestions, Alexy! Nice heads up on the 9g of carb per 1/2 cup (I have to check mine now) and ketchup. I forgot to throw my ketchup away. I rarely use it - my current bottle is over 1 yr. But it needs to go!

I had homemade spaghetti sauce and spaghetti squash for supper last night and leftovers for dinner today. Definitely have to have tomato sauce dishes more often because I was having the problem of too high a volume of veggies - my poor tummy was having a terrible time holding it all! LOL! Wish I had realized this sooner.

I am going to be investing in a good blender and small food processor soon. I gave mine away during my move earlier this year because I never used them. Wouldn't you just know it - now I want them back! LOL! I know I'm going to try making a pesto sauce with spinach, basil, some toasted nut and EVOO and see how that turns out. I want to use toasted pine nuts, but that isn't on the list so I'll have to come up with something else. Also, I thought I'd try my hand at hummus - I've never had it before. The ones in the store have so much oil that I passed them over. Do you have any other suggestions for sauces to make?

Happy Zoning!
Karen

Happy Zoning!
Karen
a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 8:54 AM
You're welcome.

I have the same problem with eating too high a volume of veggies, etc ... yeah, it sucks

I love the idea of a pesto sauce, I'd like to hear your experience. I'd like to make one myself...

Just remember that when you steam a veggie, it increases its GI level a little bit. Pureeing veggies can dramatically increase its GI level, and so forth. Mind you, many veggies have such a low GI, it's probably ok and even desirable to steam, etc.

For me, I go by how I feel. If, four and five hours later, I feel full, etc., on a consistent basis, it's most likely ok for me.

I have "Chinese soup," not 100% zoned yet. I throw into a small amount of water enough frozen fish to make enough protein for six people. I thinly slice a whole head of cabbage, also thinly slice two onions and chop them up. Once the fish is thawed out, I quickly reduce the fish to small pieces. I add in the desired spices and seasonings first--e.g., soy sauce, chicken broth, finely grated ginger, etc., etc. You get the idea. Once I've stirred and tasted the seasonings, I add in the onion first, and evenly distribute it. Then I add the cabbage last. I stir until the cabbage is tender but still a bit crunchy.

It's really tasty, my husband ends up eating much more of the cabbage than he would normally. The salt isn't good though, so I'm experimenting to reduce the salt and at the same time have a strong flavour.

Alexy
a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 8:55 AM
by the way, no real experience making good pesto sauce, but I wonder if it's in one of the Zone cookign books?

Or perhaps someone else routinely make pesto sauce here...

Alexy
Cranberrycat User is Offline
Posts:5313
Zone Expert
Zone Expert

12/31/2008 9:51 AM
Alexy, your post reminded me that I have a zoned recipe for Hot and Sour soup somewhere. It is written down on scraps of paper at home! Will have to look for it and post it.

Cranberrycat

We don't own the earth; we borrow it from our children.


a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 10:43 AM
Hi Cranberry,

Would love that hot and sour soup! :-) I'll keep an eye out for it ...

Any suggestions on how to move from this salty soup to something less salty, that still keeps my hubby's interest and eagerness to eat it all up (he even drinks up the remaining broth!)would be greatly appreciated.

I put in a lot of grated ginger, also about 1/3 of a medium onion per meal, he's fine with that, even though he normally won't eat more than a tiny little bit of both normally!!

Alexy
Karen User is Offline
Posts:868
Zoner
Zoner

12/31/2008 11:05 AM
Alexy, that soup sounds delicious! I may have to try that soon! I don't see anything salty going into the soup except for the soy sauce. I personally use a lite soy sauce and not that much of it - seems as though a lot goes a long way.

CC, the sweet and sour soup sounds good. I just love Chinese food. I had chinese stir fry for supper last night.

Happy Zoning!
Karen

Happy Zoning!
Karen
a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 11:32 AM
Er...I use concentrated chicken stock, and a fair amount of it, which is different, I'm afraid, with respect to sodium levels.

I did it because my hubby wouldn't eat it otherwise! But, I think it'd be good even if it was regular, low-salt chicken stock out of a can. Just need to season it heavily somehow.

But, it's delicious definitely ... just be careful to cook to the tender but still a little crunchy point ... it's cabbage after all!! But very delicious.

Alexy
Cranberrycat User is Offline
Posts:5313
Zone Expert
Zone Expert

12/31/2008 11:36 AM
I will try to remember to post that one!

Cranberrycat

We don't own the earth; we borrow it from our children.


Karen User is Offline
Posts:868
Zoner
Zoner

12/31/2008 1:27 PM
Oh, didn't know about the chicken stock, Alexy. I know I use a low-sodium chicken broth. I always use low-sodium in all products where available ... I figure I can always add but can't take away. And the salt I do use in cooking is Kosher salt - not as salty. For table salt I use a fine ground sea salt - don't need much and is better tasting than regular table salt. I love cabbage in soups and stir frys. I like it a little bit crunchy, too.

My mom came over for dinner yesterday Noon and I served homemade vegetable soup. I laughed as she automatically reached for the salt as she took her first bite and then put the salt shaker down. I didn't add any salt to the soup. I used low-sodium chicken broth and different herbs and spices that didn't contain salt. She didn't miss the salt at all! A shocker because she loves salt.

I just love reading and sharing cooking/recipe ideas!

Happy Zoning!
Karen

Happy Zoning!
Karen
David User is Offline
Posts:27
Aspiring
Aspiring

12/31/2008 4:28 PM
Susan you said: I crossfit train 4-5 days a week for the last 3 months, have always been fairly active, and slender at 5'8" I average 127lbs, but since "zoning" I am averaging 135lbs! based on calc's before gaining the weight and fat, I should be at 11 blocks, Honestly.....that is way more food than I am used to eating in a day! My waist has "grown" by 1 inch in 3 weeks! I am bloated all the time, and am feeling like I am loosing energy and my moods are very severe, very aggitated toward the end of the day.

Seems to me that a crossfit/zoner should eat more than 11 blocks. If your weight is 135 and you are 68" tall with a waist of ?? say 22 and hips of ?? 34 and you Crossfit 4-5 times a week, you need more like 13-15 blocks a day if you are 100% zone. Crossfit adds muscle and you should experience more energy. Do you supplement with fish oil ? I am not an expert but i have been a crossfitter since 2006 and a zoner since 2007. Hope you get things worked out.
a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 4:32 PM
Hey there,

That's awesome your mom ate your low-sodium soup and didn't notice it didn't have salt ... that's encouraging. I'll start experimenting with adding more spices etc to the Chinese soup, while taking away the salt. Over time, hopefully my husband won't notice...!!!

I like sea salt too ... it tastes better, and has a lot more "good stuff" in it as opposed to table salt ...

Alexy
a User is Offline
Posts:132
Zoner
Zoner

12/31/2008 4:33 PM
Er, care to share YOUR vegetable soup recipe? ;-)

Alexy
Karen User is Offline
Posts:868
Zoner
Zoner

12/31/2008 7:49 PM
Sure, Alexy ... it's very easy ... of course, it changes every time! This is the last batch I made:

3 boxes of Swanson's low-sodium fat-free chicken broth
2 carrots very thinly sliced
8 oz fresh white button mushrooms thinly sliced
1 lb yellow squash thinly sliced
1 lb tatuma squash thinly sliced
1 large onion medium chopped
1 28 oz can of chopped tomato (no sodium added)
l.5 lbs fresh broccoli crowns medium chop
.5 head cabbage shredded

I don't bring the soup to a boil ... I just heat and let it simmer. I put in the broccoli, onion and carrots before the other veggies. I put in about 10 peppercorns, dried crushed basil leaves, ground thyme, ground tumeric, curry powder, nutmeg, garlic powder, oregano, lemon peel, celery seed and toasted red pepper flakes. Also, I put in just a little sweetener (not much) when I use tomatoes.

I adjust the seasonings to what I'm in the mood for. What's great about this soup is I just use whatever vegetables I have on hand. Sometimes I have celery, cauliflower, spinach, etc. Sometimes I add mint ... whatever. One thing, I use a lot of spices and herbs; and if by chance I have a spice that's been opened longer than six months, I toss it (I mark the bottom with the date I opened it). It doesn't happen often, but fresh dried spices really make a difference. I don't usually use fresh herbs because really fresh herbs are hard to come by down here. And I can't keep my cats out of them when I try to grow them myself! LOL!

I hope this gives you some ideas for vegetable soup. Only count carbs for this soup - it doesn't have any fat or protein. Oh BTW, you can also use vegetable broth or beef broth.

Happy Zoning!
Karen

Happy Zoning!
Karen
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