| juliescobar
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| sorry if I keep asking questions but how much salad dressing can we eat in p1?? I don't really cook for lunch since I am working so I HAVE TO eat out, what do you guys recommend for lunch? I"m assuming salads are ok but do I not add dressing or can I add a little bit of it? |
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Mon May 05, 2008 4:58 pm |
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| DebbyC
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Have you read the thread - please read before posting??
http://www.southbeach-diet-plan.com/forum/viewtopic.php?t=26395
It has all the information regarding amounts, the label requirements etc for phase 1 and has recently been updated to go along with the new book. |
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Mon May 05, 2008 5:06 pm |
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| juliescobar
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| OK THAT HELPS ALOT THANK YOU! |
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Mon May 05, 2008 5:13 pm |
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| RedRox
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there's also a specific thread devoted to salad dressing guidelines here:
http://www.southbeach-diet-plan.com/forum/viewtopic.php?t=85224
2 tblsp is the standard serving size. A "fork dip" method is often recommended esp. when eating out. Get the dressing on the side and dip the fork in it and then spear some salad! repeat as necessary! ;)
The FAQ thread has a lot of helpful links in it as well. Well worth the effort up front to exploring those links to threads on common questions as well! |
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Mon May 05, 2008 5:14 pm |
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| DebbyC
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juliescobar wrote: OK THAT HELPS ALOT THANK YOU!
assuming you're not shouting at me!!! :) Some folks don't know when they start out where to find all the info in one place - there is so much information there - several years of answers compiled in one place. |
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Mon May 05, 2008 5:22 pm |
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| juliescobar
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| No not shouting my program at work only uses caps lol... I know what you mean usually when I go on some sord of diet I have a lot of unanswered questions this place is great and I just happened to come upon it by a coincidense. |
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Mon May 05, 2008 6:01 pm |
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| DebbyC
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| I love the info on here - I actually paid for the 'official SBD' site and am cancelling it....there's not enough movement/info on the boards to make it worth paying for |
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Mon May 05, 2008 7:30 pm |
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| juliescobar
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2 tblsp is the standard serving size. A "fork dip" method is often recommended esp. when eating out. Get the dressing on the side and dip the fork in it and then spear some salad! repeat as necessary! ;)
The FAQ thread has a lot of helpful links in it as well. Well worth the effort up front to exploring those links to threads on common questions as well![/quote]
WOW!! Thanks for the tip on the fork dip,,,, I just did that and I realized that I was eating so much unessacary dressing before, that was awesome I didn't even eat half of the dressing they put in the little container. |
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Mon May 05, 2008 7:52 pm |
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| Magna
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juliescobar wrote: WOW!! Thanks for the tip on the fork dip,,,, I just did that and I realized that I was eating so much unessacary dressing before, that was awesome I didn't even eat half of the dressing they put in the little container.
If you are eating at home, you can also thin the dressing out with a little vinegar and oil (this is a good chance to use an extra-healthy oil). This makes the dressing thin enough that you can just drizzle it over the salad. I have been keeping a container of this in the fridge and find I don't use much dressing this way. |
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Mon May 05, 2008 8:01 pm |
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| Ditdah
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You can also find quite a few decent dressings in the grocery, you just need to know what to look for. I buy a greek vinagrette that's only got 1g of sugar per 2TB (which is higher than NONE, but is better than many vinagrettes.) It's got 50 calories and 5g of fat per serving. The ingredients are water, olive oil, soybean oil, red wine vinegar, and some other stuff. (Yes, sugar is in there somewhere, but I can't remember where.)
It's not as healthy as making my own, but sometimes I just get sick of doing so. I used to measure out 2TB so I knew I wasn't overdoing it, but now I'm fairly comfortable with what I use at home (I don't put much on, but I do add a little plain olive oil if I'm only eating the salad for dinner.) I figure compared to the full-fat Blue Cheese I used to eat, this is an improvement! |
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Mon May 05, 2008 8:58 pm |
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