LA Weight Loss - So what is Stabilization?
05-08-2007, 11:03 AM
:dizzy: As I get nearer to my goal, my thought are often dwelling on what comes next.. I know we have a couple of folks here who are just getting into the stabilization phase, so I'm just curious as to what all that intails...
Lay it on me, eh?
05-08-2007, 04:19 PM
It's too much food, it's watching the scale fluctuate weigh in to weigh in--oh wait that's my last 4 months on weight loss. :stars:
The first week was actually a breeze, it was adding in an extra fat a day. That's easier said then done, I mean cream cheese on the wheat thins or butter on veggies. :carrot:
The second week is adding in an extra fruit (yummy) and 2 extra veggies. For the exercise junkies on red that's 6 veggies a day now. Yes folks it's 6 veggies a day! I'm so tempted to start drinkin the V8 to squeeze into another 2.
The third week is an extra half protein. But according to COD and the cards if you're already at 2 1/2 proteins you don't need to add the extra half. However, of course LA at home has it that I'm up to 3 proteins a day, so after weigh in it's a call to the Dietician from COD to get the actual answer. ;)
Next week is a stach, ah I'm so looking forward to another starch. :cloud9: An extra starch and an extra fruit, that's cosmos 3 nights a week. :hat:
I don't know how Kristen's doing it, but with the extra food, I've started gradually weaning off the 2 lites a day. I'm still eating at least 1, but if I'm not hungry I'm passing on the second.
05-08-2007, 04:45 PM
Thanks Megan.. Sounds like if you're not careful, it could get you into trouble...
05-08-2007, 04:57 PM
I've heard that in stabilization they give you the salt shaker back... :sssh:
05-08-2007, 05:07 PM
05-08-2007, 06:21 PM
:nono: You certainly don't have to measure out the 1/4 tsp of Morton's Lite every day anymore. I need salt, what else am I going to rim the maragritas with? :hat:
I got the definite answer on the protein thing. If on BLUE or RED there is no extra 1/2 protein.
You do not need to add an additional ˝ protein to your RedPlan, as 2 ˝ proteins is the maximum serving of protein allowed on plan. Duringweek 3, you will only need to add 1 condiment to your Red Plan. We apologizefor any mis-communication listed in the food journal. Ah finally an easy answer from the dietician. :love:
Yeah, it's dangerous. There's a reason you still go in for regular weigh-ins. :devil:
:bunny: Though frankly, the 6 veggies are making me start to feel like a rabbit :bunny: Do you have any clue how many veggies 6 veggies are? :bunny:
05-08-2007, 06:25 PM
:bunny: Do you have any clue how many veggies 6 veggies are? :bunny:
Ummm.... somewhere between 5 and 7? :joker:
(I crack myself up :lol:)
05-08-2007, 07:12 PM
I'll be on soon with a thorough report for Dan on Stabilization. mine is quite different than the one described above
cassi you crack us all up!
05-08-2007, 08:03 PM
Maybe I'll like the Canadian way better, I'm getting sick and tired of being a rabbit :bunny: Is it any less veggies a day? :bunny:
Now only if I had bunny ears for the potato head, that would be the perfect profile picture. :bunny:
05-08-2007, 08:16 PM
Love the potato head avatar!
05-08-2007, 08:22 PM
Kristen, what were you told? I was told week one on stabilization is unlimited veggies, but other than that, I don't remember what was added on. I'll ask again on Friday at my next WI.
05-08-2007, 08:43 PM
Cassi is right.. first you get unlimited salt!! Just kidding!
I reached goal on gold and the first week I was given unlimited veggies, week they added a dairy, and this week I was given a half protein and another fat. I can't remember what is added next week but I think there is one more fruit, then another starch (WOOHOO) and then a third fat. I'll post here as soon as I know.
Weigh in goes from three times a week to two, if you lose each week they add food then they give you the next additional exchange, or if you stay the same or fluctuate a bit. Basically they are looking for about a 2-3 lb swing up or down. I think I'm just losing a bit now as I was fluctuating for so long, my activity has been through the roof with home renovations and I think my body just likes the extra bit of food. I was finding myself hungry the last few weeks on plan so my body may have been holding on to some of my pittance servings :)
05-08-2007, 10:52 PM
Since I may never get this info from the COD, I looked it up in Webster....
sta·bi·li·za·tion /Pronunciation Key - stey-buh-li-zey-shuhn
1. the act or process of stabilizing or the state of being stabilized.
sta·bi·lize (stā'b-līz') Pronunciation Key
v. sta·bi·lized, sta·bi·liz·ing, sta·bi·liz·es
To make stable
To keep from fluctuating; fix the level of: stabilize prices.
05-09-2007, 09:08 AM
Joni - you crack me up! I'm with you though. I don't forsee stabilization anytime in my near future either. It has been sooo hard to stay OP since I have been back! Congrats to Megan and Kristen both!! You guys are an inspiration to the rest of us :)
05-09-2007, 03:23 PM
I'm liking the Canadian way better. It would allow me to eat less than 6 veggies a day :bunny: Though today I discovered sauteed mushrooms over cooked do have the same texture as pasta, if i put on enough sauce my mouth can think it's pasta. :bunny:
Ok, now it's off to go searching for bunny ears for the potato head. Though I do have an elephan nose, I'm wondering if that would do the trick. :joker:
05-09-2007, 03:27 PM
Megan - I saw bunny ears on mini potato heads at Easter. They were at Target as basket stuffers!
Also... have you tried spaghetti squash? You can cook the spaghetti squash and then when you remove it from the shell it's in little strands. Add some marinara sauce, and sautee some mushrooms and onions to mix in, or even green peppers. Add a chicken breast and it's a super-filling way to get in your veggies. I can get in four that way and it is sooooo good. Rockinrobin from the 100lb club told me about that one and she's lost 129lbs since September 3rd.
05-09-2007, 03:39 PM
What does spaghetti squash taste like Cassi? I've always been afraid to try it! LOL
05-09-2007, 03:55 PM
It's actually not bad if you cook it enough. If you don't, it's hard. But cooked well it really blends in with the marinara and you don't miss the pasta. I posted a recipe awhile ago for the spaghetti squash with herb butter that was good too, but just not for a main meal.
And I know you can microwave the squash, but honestly I like it better when I take the time to slice it in half lengthwise and scoop out the seeds. Then put in a baking dish with about 1/2" of water. Cover with foil and bake at 400 for about an hour, until it's soft. Then take a fork and pull out the "strands".
05-09-2007, 03:59 PM
You've got me curious now, I'm gonna have to give it a try! Thanks for the idea!
slim n trim
05-09-2007, 04:04 PM
I Love Spaghetti Squash!
I cook it just like Cassi mentioned - bake it etc.
Then I make a marinara sauce and throw in veggies - mushrooms, onions, zuchinni - whatever - it doesn't matter. Its really good.
05-09-2007, 04:07 PM
Cassi - what about liquid fruits? I don't think my boss would appreciate me having 3 glasses of wine in the morning:nono: :lol:
05-09-2007, 04:19 PM
Katie - Then you need a better boss!
05-09-2007, 04:23 PM