Hi ladies,
Well, classes started last thursday for me and its been crazy. 4 courses and a good 30 hour work week on top of them. If only I could win the lotto.
Here is the good thing about classes getting going. Breakfast is served starting at 7:00am and its $3.50. Its a buffett but they have healthy choices too.
My questions are about scrambled eggs. The eggs they serve are real eggs scrambled with milk, I believe. Does mean they are off plan for phase I? The book says eggs are alright, scrambled as well, I just want to make sure before I try Phase I during school. Hopefully, this will make breakfast easier because I can't cook much in the mornings and I'm too tempted to utilize a drive through of the MacDonalds variety...

Milk is now allowed on Phase I. When you get to Phase II, you can add whole wheat toast.

You might want to ask if any butter is used to make the eggs. We used to cook our scrambled eggs in butter before I started SBD. You can probably tell a lot from the taste. Even if the milk is not reduced fat, there is probably not enough milk to make a difference.

Ah, good point, Barb. I can ask tuesday. Why is milk allowed on phase I now? Was it because of calcium issues or just more research? Just curious.

There was research that showed that people who drank milk lost weight. I think it's great because of calcium too.

Whoops! Forgot about butter!
It really is a PITA for this plan to keep changing but it's nice that Dr A is still tweaking it as we learn more about nutrition. I wonder if he'll do a revised book.

I read somewhere that calcium aided weight loss but can't remember for sure. I think it was the interview with Dr A that is in the FAQ in this board.

I think the edition of the book that I have (just got it a few weeks ago) does show that you can have skim milk.

Thanks goodness!!

Lauren

Goldie, what is the publishing date of the book and does it have a new title?

I will look when I get home tonight and let you know.

Is the calcium weight loss study the same one that showed it reduced your belly fat? Or is that just yogurt?

I found out the eggs are cooked with a mixture of Margarine and Vegetable oil. No butter. Maragine is bad, though, right? But, if its just to coat the pan, is this okay?

Ah, I knew I had read BOTH answers about milk, starting an new WOE is so confusing!!

I just bought my books on Thursday and here's what I got:
SBD main book (copyright 2003) - no milk on phase 1
SBD cookbook (copyright 2004) - no food list (grrr) but verbiage says 1-2 glasses of FF or 1% milk ok on phase 1
SBD GFGC guide (copyright 2004) - has FF/1% milk in Phase 1 "foods to enjoy" list.

Each book had some info that wasn't in any of the others, part of the reason I ended up with all three (grrrr).

I'm with Dr. Agatston regarding trans-fatty foods but I think he is wrong about butter. I'd rather have a natural product than a chemical concoction any day. A few years ago, butter was evil and margarine was good and then they learned about trans-fatty acids and had to change their tune.

Whichever the oil is, used in moderation it should be fine for the phase 1 eggs at the cafeteria.

The reason butter is a no no is because it is saturated fat, if you HAD to have something like butter, he is saying a butter substitute (not margarine) like I can't believe it is not butter or smart balance would be the best choice. Otherwise, use something healthy for you like olive oil. I use a lot of olive oil myself and even though I have bought butter substitutes, I don't really use them.