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Dennis 
Posts:1
Newbie
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| 12/11/2004 5:49 PM |
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Folks,
This post is a table of my selected Zone preferred
foods with gram weights to make it easy for all of
us who use food scales to measure out portions.
I have put many hours into creating it for our benefit.
I will edit the Guide based on inputs to make it as
useful as possible for everyone.
If you comment on this guide please do not use the
'QUOTE' button on the guide (quote the next post instead),
because it is large and will make this thread hard to
read through. The Guide is in HTML for this forum.
If you would like a nicely formatted copy of the Guide
in PDF format that can be printed on a single page
(double sided), then send me an email request at:
see3d@writeme.com
and I will email you one.
If the Dr. Sears site or some other site would like to
host this PDF file, then I will make a pointer to it instead.
Ok then, here it is:
Dennis' Food 'Brick' Guide
(Zone Preferred Food Weights)
This guide contains my selected Zone friendly foods.
Data is taken from the USDA Food Database and
nutrition labels from my kitchen. There is also a lot of
variability from brand to brand, but this should be a
reasonable guide.
This chart may contain unintentional errors.
Check your food labels.
All weights are for edible parts of food only.
Most women select 3 and most men select 4 food blocks
per each of 3 meals per day. All choose 1 food block for
mid-afternoon and pre-bedtime snacks.
Each food block consists of 3 food bricks:
1 protein, 1 fat, and 1 carbohydrate brick.
Protein Brick (7g)
Many lean protein bricks contain a partial fat brick (as noted),
so fat bricks are reduced to compensate.
(READ LABELS for actual Protein & Fat g)
1 Protein Brick g = Serving Size g * 7 / Protein g
| Beef (range fed) | Unprepared | Cooked
| Steak, lean, fresh (1/2F) | 38g | 28g
| | Ground beef, 5-10% fat, (1/2F) | 34g | 24g
| |
| | Poultry (low fat) | Unprepared | Cooked
| Chic/Turk breast, skinless (0F) | 30g | 24g
| | Chic/Turk breast, deli (0F) | 46g
| | Turkey, ground (1F) | 40g | 26g
| |
| | Fish | Unprepared | Cooked
| Catfish, farmed, fresh (1F) | 44g | 36g
| | Cod, fresh (0F) | 40g | 30g
| | Haddock, fresh (0F) | 38g | 30g
| | Halibut, fresh (0F) (not Greenland) | 34g | 26g
| | Mackerel, Atlantic (1/2F) | 38g | 30g
| | Salmon, wild, fresh (high EPA), (1.5F) | 36g | 28g
| | Salmon, canned (high EPA), (1.5F) | 32g
| | Sardine, canned (high EPA), (1F) | 28g
| | Snapper, fresh (0F) | 34g | 28g
| | Trout, rainbow, fresh (1/2F) | 34g | 30g
| |
| | Shellfish | Unprepared | Cooked
| Calamari, Squid (0F) | 46g | 40g
| | Clam (0F) | 56g | 28g
| | Crab, Lobster (0F) | 38g | 36g
| | Scallop (0F) | 42g | 30g
| | Shrimp (0F) | 34g | 34g
| |
| | Egg & Cheese | Volume | Weight
| Egg whites (2 eggs) | 1/4 c | 64g
| | Egg substitute (99% egg white) | 1/4 c | 64g
| | Cheese, no fat (0F) | | 28g
| | Cheese, low fat (1-1.5F) | | 28g
| | Cheese, mozzarella, skim (1.5F) | | 28g
| | Cheese, ricotta, skim (1.5F) | | 60g
| | Almond cheese, Lisanatti (1/3F) | | 28g
| | Cottage cheese, dry, no fat | 1/3 c | 40g
| | Cottage cheese, creamed (1F) | 1/3 c | 56g
| |
| | Dairy (may contain Carbs) | Volume | Weight
| (See Labels for Fat & Carb g)
| | Cottage cheese, 2%,(1/3C,1/2F) | 1/3 c | 72g
| | Milk, 1%, Organic (1P,1C,1F) | 3/4 c | 168g
| | Yogurt, plain, non-fat (1C) | 2/3 c | 160g
| | Tofu soft (P,C,F on label) | | 110g
| |
| | Vegetable Protein Products | Volume | Weight
| Soy Protein powder (on label) | 2/3Tbs | 9g
| | Rice Protein powder (NutriBiotic) | 1Tbs | 11g
| | Soy burgers (PCF on label) | 1/2 patty
| | Soy hotdogs (PCF on label) | 1 link
| | Soy sausage (PCF on label) | 2 links
| | Soy sausage (PCF on label) | 1 patty
| | Tofu, firm/extra firm (2/3F) | | 80g
| | Soy crumbles (2/3F) | 2/3 c | 50g
| | | | | | | |
Fat Brick (3g)
(Reduce brick size if protein selection has some fat)
Fat Bricks are not the same as Dr. Sears Fat Blocks.
50% Saturated fats (SF) is ok for no-fat protein eaters.
50% Oleic (mono-unsaturated) fats is ok for all.
Reduce Polyunsaturated fats (except Omega 3).
Avoid Hydrogenated vegetable oils.
Make oils virgin organic with minimum processing.
1 Fat Brick g = Serving Size g * 3 / Total Fat g
| Pure Oils (Organic) | Volume | Weight
| Almond, Olive, Macadamia | 2/3 tsp, 3ml | 3g
| | Coconut, Palm (good SF) | 2/3 tsp, 3ml | 3g
| | Cultured Butter (SF) | 2/3 tsp, 3ml | 3g
| |
| | Tree Nuts | Volume | Weight
| Almond butter | 1 tsp | 5g
| | Almonds (whole) | 6 | 6g
| | Almonds (slivered) | 2 tsp | 6g
| | Cashews | 4 | 6g
| | Coconut, fresh (good SF) | | 9g
| | Macadamia nut | 2 | 4g
| | Pecan halves, (Jr. Mammoth) | 4 | 4g
| | Pistachios whole | 15 | 7g
| |
| | Fruits | Volume | Weight
| Avocado, Calif Hass (bumpy) | 1 Tbs | 20g
| | Avocado, Florida (smooth) | 1-1/2 Tbs | 30g
| | Olives, ripe (small-extra large) | 6 | 28g
| | Olives, ripe (jumbo-colossal) | 6 | 44g
| |
| | Legumes | Volume | Weight
| Peanut butter, natural | 1-1/3 tsp | 6g
| | Peanuts, spanish | 12 | 6g
| | | | |
Carb Brick (9g)
When using canned or frozen food, check the label for
Serving Size, Dietary Fiber, and Total Carbs in grams
(use Drained Serving Size weights if packed in liquid).
To find the gram weight of each Carb Brick, multiply the
Serving Size by 9, then divide by the Net Carbs
(subtract Dietary Fiber from Total Carbs to get Net Carbs).
Adjust this chart to match your brand.
1 Carb Brick g =
Serving Size g * 9 / (Total Carbs g - Dietary Fiber g)
Protein content for Carb bricks is ignored due to limited bio-availability.
Low density carbs are used for bulk --more than one brick
could be too much volume to eat at one meal.
| Mushrooms | Raw | Boiled
| Mushrooms, fresh | 440g | 290g
| | Mushrooms, can | 334g |
| | Mushrooms, portabella, fresh | 252g |
| | Mushrooms, shiitake, dried | 14g | 74g
| |
| | Bulbs/Roots | Raw | Boiled
| Carrot, fresh | 132g |
| | Carrot, frozen | 196g |
| | Onions, fresh | 104g | 104g
| | Onions, frozen | 180g | 188g
| | Radishes, fresh | 500g |
| | Turnip, fresh | 194g | 294g
| |
| | Stalks | Raw | Boiled
| Artichoke Hearts, can | 240g
| | Asparagus, fresh | 504g | 426g
| | Asparagus, frozen | 410g | ___g
| | Asparagus, can | 1045g
| | Bamboo shoots | 300g | 976g
| | Broccoli, fresh | 224g | 232g
| | Broccoli, frozen | 384g | 384g
| | Cauliflower, fresh | 320g | 638g
| | Cauliflower, frozen | 378g | 856g
| | Celery, fresh | 656g | 373g
| | Leeks, fresh | 73g | 136g
| |
| | Leaves | Raw | Boiled
| Bok-choy, Pak-Choi, fresh | 762g | 1150g
| | Brussels sprouts, fresh | 175g | 200g
| | Brussels sprouts, frozen | 222g | 214g
| | Cabbage, red | 170g | 208g
| | Cabbage, savoy | 300g | 390g
| | Cabbage, sauerkraut, can | 500g
| | Collard greens, fresh | 430g | 426g
| | Collard greens, frozen | 316g | 209g
| | Escarole/Endive, fresh | 3600g
| | Kale, fresh | 112g | 248g
| | Kale, frozen | 310g | 280g
| | Lettuce, iceberg, fresh | 508g
| | Lettuce, romaine/cos, fresh | 756g
| | Lettuce, red/green leaf, fresh | 620g
| | Spinach, fresh | 630g | 666g
| | Spinach, frozen | 730g | 616g
| | Spinach, can | 900g |
| | Swiss chard | 420g | 444g
| | Turnip greens, fresh ??? | 300g | 500g
| | Turnip greens, frozen ??? | 770g | 570g
| |
| | Sprouted beans/seeds | Raw
| Sprouts, Alfalfa seed, fresh | 702g
| | Sprouts, Kidney seed, fresh | 166g
| | Sprouts, Mung seed, fresh | 230g
| | Sprouts, Navy seed, fresh | 114g
| | Sprouts, Radish seed, fresh | 250g
| | Sprouts, Soy seed, fresh | 106g
| |
| | Legume, mature beans | Raw | Boiled
| Black beans, dried | 20g | 60g
| | Chickpeas, Garbanzo, dry | 21g | 46g
| | Chickpeas, Garbanzo, can | 50g
| | Hummus, homemade | 56g
| | Hummus, commercial | 110g
| | Kidney beans, dry | 26g | 55g
| | Kidney beans, can | 98g |
| | Lentils, dry | 34g | 74g
| |
| | Legume, bean pods | Raw | Boiled
| Green beans, fresh | 240g | 192g
| | Green beans, frozen | 188g | 260g
| | Green beans, can | 346g
| | Pea Pods, fresh | 182g | 212g
| | Pea Pods, frozen | 220g | 152g
| |
| | Grain, mature seeds | Dry | Boiled
| Barley, whole | 16g | 37g
| | (volume measure) | 1/2 Tbs | ___g
| | Oatmeal, steel cut, (slow cook) | 16g | 100g
| | (volume measure) | 1/2 Tbs | 1/3 c
| |
| | Squash Fruit | Raw | Boiled
| Cucumber, sliced | 4 c
| | Spaghetti squash, fresh | 130g | 178g
| | Yellow squash, fresh | 400g | 310g
| | Yellow squash, frozen | 250g | 216g
| | Zucchini, fresh | 400g | 356g
| | Zucchini, frozen | 392g | 398g
| |
| | Nightshade Fruit | Raw | Boiled
| Eggplant, fresh | 390g | 144g
| | Okra, fresh | 236g | 439g
| | Okra, frozen | 204g | 406g
| | Peppers, Green, fresh | 306g | 164g
| | Peppers, Red, fresh | 222g | 164g
| | Tomato, Red, fresh | 254g | 272g
| | Tomato, whole, can | 300g
| | Tomato, sauce, can | 154g
| | Tomato, paste, can | 62g
| | Salsa (check label) | 170g
| |
| | Apple Family Fruit | Volume | Weight
| Apple, small, fresh | 1/2 | 80g
| | Applesauce, unsweetened | 1/3 c | 90g
| | Pear, small, fresh | 1/2 | 74g
| |
| | Plum Family Fruit | Volume | Weight
| Apricots, fresh | 3 | 100g
| | Apricots, can (water) | | 204g
| | Cherries, red, sour, fresh | 8 | 84g
| | Cherries, red, sweet, fresh | 8 | 64g
| | Nectarine, fresh | 1/2 | 102g
| | Peach, small, fresh | 1 | 112g
| | Peach, frozen | | 150g
| | Peach, can in water | | ___g
| | Plum, fresh | 1 | 90g
| |
| | Citrus Fruit | Volume | Weight
| Grapefruit, fresh | 1/2 | 120g
| | Orange, fresh | 1/2 | 100g
| | Lemon, fresh | 1 | 138g
| | Lime, fresh | 1 | 116g
| | Kiwi, fresh | 1 | 78g
| | Tangerine, Mandarin, fresh | 1 | 78g
| | Mandarin orange, can in water | 1/3 c | 110g
| |
| | Berries | Volume | Weight
| Blackberries, fresh | 3/4 c | 209g
| | Blackberries, frozen | | 84g
| | Blueberries, fresh | 1/2 c | 74g
| | Blueberries, frozen | | 96g
| | Boysenberries, frozen | 1/2 c | 130g
| | Raspberries, fresh | 1 c | 166g
| | Raspberries, frozen | | 60g
| | Strawberries, fresh | 1 c | 158g
| | Strawberries, frozen | 1 c | 128g
| |
| | Other Fruits | Volume | Weight
| Fruit cocktail, can in water | 1/2 c | 120g
| | Grapes, red/green, fresh | 1/2 c | 52g
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Dennis
Posts:1
Newbie
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| 12/11/2004 5:53 PM |
Alert
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| Quote this message to comment on the Food Brick Guide. You can copy/paste the text in question from the Guide Post. Thanks. |
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jaydpiii
Posts:0
Newbie
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| 12/13/2004 11:33 AM |
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| [quote:2d7d73557b="gofish"]Quote this message to comment on the Food Brick Guide. You can copy/past the text in question from the Guide Post. Thanks.[/quote:2d7d73557b]
I guess you worked around the table formatting thing, hey?
Why call them "Bricks" - isn't this a dupe of Dr. Sears list, but with weight in grams added? |
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Dennis
Posts:1
Newbie
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| 12/13/2004 1:48 PM |
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| [quote:1b319192e3="jaydpiii"]Why call them "Bricks" - isn't this a dupe of Dr. Sears list, but with weight in grams added?[/quote:1b319192e3]
The list is close, but not quite the same. I added and deleted a few items based on the latest research.
I called them Bricks so that they would not be confused with Blocks. They are not quite the same. Blocks assume that you will get 1/2 of your fat from the protein, so the fat in a fat block is only half the fat requirement (unless you are reading the Soy Zone, then a fat block is the full value). This subtle inconsistency has tripped up a lot of people (including me). Blocks are also mostly based on volume measurements. I only used volume measurements where the weights are so small that a kitchen gram scale would not be able to accurately measure out the proper quantity.
[b:1b319192e3]I should emphasize that this guide is meant for Zoners who use an electronic kitchen scale to weigh their food.[/b:1b319192e3]
The Brick and weight method is really a cross between the Block method and the Gram Counting methods. It is taking Gram Counting and blocking it like the Block method, but with the greater accuracy of Gram Counting. It is also more convenient to weigh a head of lettuce, than measuring out a bunch of "Cups" of Lettuce. The other advantage, is for international Zoners who do not use US weights and measures.
The Brick method of figuring food Blocks was presented in my other thread "Zone in a Nutshell"
HOWEVER,
One could certainly use this chart as a handy cross reference for the equivalent gram weights for Dr. Sears Blocks. Just take his chart, and pencil in the weights wherever desired. I have already done the lookups on the National Food Database for everyone.
I also hope that by showing the formula used to calculate the serving size for a Brick from the nutrition label, it will be easier for new Zoners to figure out how much to use of their brand of food. It also helps to have the generic values to compare the answer to in order to see if the answer is reasonable, and therefore likely to be right. |
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jaydpiii
Posts:0
Newbie
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| 12/13/2004 4:48 PM |
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| [quote:601f8c0dae="gofish"]Quote this message to comment on the Food Brick Guide. You can copy/past the text in question from the Guide Post. Thanks.[/quote:601f8c0dae]
I use weight method, but usually in US ounces.
Which is fine for meat protein sources,
but as you say DR. Sears list uses volume for a lot of items, so ...
Maybe you could add oz (weight, not volume) as a third column.
OR go to my website, use the email link, and send me the source file,
(Excel spreadsheet?) and I will create the computations and provide the info,
and then convert to PDF for my own uses. |
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Dennis
Posts:1
Newbie
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| 12/15/2004 3:08 AM |
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| [quote:8bdc344c0f="jaydpiii"]I use weight method, but usually in US ounces.
Which is fine for meat protein sources,
but as you say DR. Sears list uses volume for a lot of items, so ...
Maybe you could add oz (weight, not volume) as a third column.[/quote:8bdc344c0f]
John, what scale are you using that does not have a gram setting? A postal scale? Every kitchen scale I have seen measures in oz and grams.
[quote:8bdc344c0f="jaydpiii"]OR go to my website, use the email link, and send me the source file, (Excel spreadsheet?) and I will create the computations and provide the info, and then convert to PDF for my own uses.[/quote:8bdc344c0f]
I will be glad to send you a source, but it is a page layout program: MultiAd Creator Desktop. I can also give you an RTF tabbed file. I produced it on a Mac OS X system, but I can put it into Word. I will send you the PDF and you will understand what the original looks like. |
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jaydpiii
Posts:0
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| 12/15/2004 12:01 PM |
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| [quote:cdb09f24c0="gofish"]John, what scale are you using that does not have a gram setting? A postal scale? Every kitchen scale I have seen measures in oz and grams. [/quote:cdb09f24c0]
It may very well have grams as well as ounces, I never took a close look. It is a Kitchen scale, not a postal scale.
[quote:cdb09f24c0="gofish"] I will be glad to send you a source, but it is a page layout program: MultiAd Creator Desktop. I can also give you an RTF tabbed file. I produced it on a Mac OS X system, but I can put it into Word. I will send you the PDF and you will understand what the original looks like.[/quote:cdb09f24c0]
A tabbed RTF file is just fine. Thanks! |
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Dennis
Posts:1
Newbie
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| 12/20/2004 2:25 AM |
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| Well, I have had several requests for the PDF formatted version, but no one has made any comments or suggested additions or corrections to the list. I did not want this to be just a "here it is, take it or leave it" kind of post. I want to improve the list with your help.
If you see things that are not included (perhaps from another country or another name for an item, or perhaps I made a typo that you caught), please add it to the discussion. If it passes muster, I will edit the list. |
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mac
Posts:0
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| 05/20/2005 5:23 PM |
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| hello Dennis
do you know is the Soy crumbles is the same to soy textiirized in that you just add hot water etc etc???. and if you know something in relation to jicama
thanks :P |
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Dennis
Posts:1
Newbie
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| 05/21/2005 9:05 PM |
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| [quote:aa782a6646="mac"]hello Dennis
do you know is the Soy crumbles is the same to soy textiirized in that you just add hot water etc etc???. and if you know something in relation to jicama
thanks :P[/quote:aa782a6646]
Soy crumbles are usually the same as textured soy protein. However, there are always differences in manufactured products. It is best to read the nutrition labels for each product.
I looked up Jicama AKA Yambean. It is a hard round root usually eaten raw in salads, but may also be cooked like a potato. It is a favorite in California and Mexico.
In the raw form 230g is one carb brick.
It has more fiber than digestible carb.
I don't know if it is a favorable carb, but I would guess that it is.
enjoy,
Dennis |
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jaydpiii
Posts:0
Newbie
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| 06/07/2005 10:47 PM |
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| [quote:3ad24e4bd3="gofish"]Quote this message to comment on the Food Brick Guide. You can copy/paste the text in question from the Guide Post. Thanks.
1 Protein Brick g = Serving Size g * 7 / Protein g [/quote:3ad24e4bd3]
[color=darkblue:3ad24e4bd3]One thing here, this looks like some kind of math equation, and it does not make sense to me. Please explain.
Here's how it looks to me:
1 Protein Brick in grams is equal to Serving Size (which is?) in grams times 7 divided by Protein (how much?) in grams ????
[b:3ad24e4bd3]If the Above Header/Equation was not there: [/color:3ad24e4bd3]
[color=red:3ad24e4bd3]Poultry (low fat) Unprepared Cooked
Chic/Turk breast, skinless (0F) 30g 24g [/b:3ad24e4bd3][/color:3ad24e4bd3]
[color=darkblue:3ad24e4bd3]I would have interpreted the above as saying that 24 g of cooked turkey is one serving, which is equal to 7 g of useable protein. But with that equation as the header, i am not sure how to interpret the chart. can you please clarify? [/color:3ad24e4bd3] |
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Dennis
Posts:1
Newbie
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| 06/08/2005 2:05 AM |
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| [quote:ebef22f2f2="jaydpiii"][quote:ebef22f2f2="gofish"]Quote this message to comment on the Food Brick Guide. You can copy/paste the text in question from the Guide Post. Thanks.
1 Protein Brick g = Serving Size g * 7 / Protein g [/quote:ebef22f2f2]
[color=darkblue:ebef22f2f2]One thing here, this looks like some kind of math equation, and it does not make sense to me. Please explain.
Here's how it looks to me:
1 Protein Brick in grams is equal to Serving Size (which is?) in grams times 7 divided by Protein (how much?) in grams ????
[b:ebef22f2f2]If the Above Header/Equation was not there: [/color:ebef22f2f2]
[color=red:ebef22f2f2]Poultry (low fat) Unprepared Cooked
Chic/Turk breast, skinless (0F) 30g 24g [/b:ebef22f2f2][/color:ebef22f2f2]
[color=darkblue:ebef22f2f2]I would have interpreted the above as saying that 24 g of cooked turkey is one serving, which is equal to 7 g of useable protein. But with that equation as the header, i am not sure how to interpret the chart. can you please clarify? [/color:ebef22f2f2][/quote:ebef22f2f2]
John,
The equation is how you calculate the number of grams of food from a nutrition label to get 7 grams of protein.
The table is as you expected: number of grams of food to get 7g of protein.
Dennis |
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Dan
Posts:0
Newbie
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| 06/08/2005 8:13 PM |
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| [quote:726be93a5b="jaydpiii"]Here's how it looks to me:
1 Protein Brick in grams is equal to Serving Size (which is?) in grams times 7 divided by Protein (how much?) in grams ????
[/quote:726be93a5b]
[size=13:726be93a5b]
The equation could be rewritten as:
[color=red:726be93a5b]<Serving-Size> g / 1 brick-protein = <Serving-Size> g / <Protein> g * 7 Protein-g / 1 brick-protein
where <...> denotes a variable
In English this means:
The gram weight for a Serving-Size per protein brick is equal to the given Serving-Size divided by the given protein size (for this serving)
multiplied by 7 Protein grams per protein brick.
[/color:726be93a5b]
Then you can prove that it is obviously correct using unit analysis.[/size:726be93a5b] |
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Dennis
Posts:1
Newbie
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| 07/25/2005 2:34 AM |
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| Carla,
The HTML formatting on my top post of this thread is not working any more. When I edit it and preview, it is fine, but when I submit, it loses all the formatting for HTML. I also noted that I can not turn off the BBCode for this post any more. Perhaps this is the problem. Could you please fiddle the settings to make it right again.
Thanks |
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carla
Posts:0
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| 07/25/2005 3:17 PM |
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| [quote:ebbf0b710b="gofish"]Carla,
The HTML formatting on my top post of this thread is not working any more. When I edit it and preview, it is fine, but when I submit, it loses all the formatting for HTML. I also noted that I can not turn off the BBCode for this post any more. Perhaps this is the problem. Could you please fiddle the settings to make it right again.
Thanks[/quote:ebbf0b710b]
Hello,
The HTML is enabled on the admin side. However, I tested the HTML feature and you are correct. When I previewed a post written in HTML it worked, but when I submitted it did not work. I will have to research this further and get back to you.
CN |
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Dennis
Posts:1
Newbie
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| 09/12/2005 8:09 PM |
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| [quote:e980714152="carla"] I tested the HTML feature and you are correct. When I previewed a post written in HTML it worked, but when I submitted it did not work. I will have to research this further and get back to you.
CN[/quote:e980714152]
Carla,
Thanks. I just noticed that the HTML formatting is working again. |
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carla
Posts:0
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| 09/13/2005 3:05 PM |
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| [quote:e774fb17b2="gofish"][quote:e774fb17b2="carla"] I tested the HTML feature and you are correct. When I previewed a post written in HTML it worked, but when I submitted it did not work. I will have to research this further and get back to you.
CN[/quote:e774fb17b2]
Carla,
Thanks. I just noticed that the HTML formatting is working again.[/quote:e774fb17b2]
You're welcome Dennis.
CN |
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Dennis
Posts:1
Newbie
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| 10/25/2005 2:48 PM |
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| [quote:30b0074c59="carla"][quote:30b0074c59="gofish"][quote:30b0074c59="carla"] I tested the HTML feature and you are correct. When I previewed a post written in HTML it worked, but when I submitted it did not work. I will have to research this further and get back to you.
CN[/quote:30b0074c59]
Carla,
Thanks. I just noticed that the HTML formatting is working again.[/quote:30b0074c59]
You're welcome Dennis.
CN[/quote:30b0074c59]
Carla,
The HTML formatting has stopped working again. :(
Could you please fix it again. :) |
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Dennis
Posts:1
Newbie
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| 11/19/2005 7:30 PM |
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| [quote:e054f229cd="gofish"][quote:e054f229cd="carla"][quote:e054f229cd="gofish"][quote:e054f229cd="carla"] I tested the HTML feature and you are correct. When I previewed a post written in HTML it worked, but when I submitted it did not work. I will have to research this further and get back to you.
CN[/quote:e054f229cd]
Carla,
Thanks. I just noticed that the HTML formatting is working again.[/quote:e054f229cd]
You're welcome Dennis.
CN[/quote:e054f229cd]
Carla,
The HTML formatting has stopped working again. :(
Could you please fix it again. :)[/quote:e054f229cd]
Hello Carla,
Are you working on this??? |
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Dennis
Posts:1
Newbie
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| 01/09/2007 8:53 PM |
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[quote]Posted By gofish on 12/11/2004 5:53 PM
Quote this message to comment on the Food Brick Guide. You can copy/paste the text in question from the Guide Post. Thanks.[/quote]
I am pleased to see that the HTML formatting on the new forum is working. The tables are readable again! :D |
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