So, if the metrics aren't that far off, what else could be the trouble? The article suggests a number of things to try. I wish I had an expert professional, a doctor?, who could help me decipher this stuff. I have the discipline, but the application is confusing. It seems pointless to resume logging when I have no control or knowledge of the ingredients and preparation of my food--except the 'chicken platter' which is 4oz plain ol' chicken breast and the beef brisket. So, I CAN try doing this in August:
There is very, very little variety here. I can substitute a smaller amount of broccoli for the zucchini--actually I can substitute any vegetable they serve if I find out in advance how it compares to the zucchini. And I can substitute the beef for the chicken--except it tastes so awful without gravy...
Oh, well, we'll give it a shot.
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