izzyw13

Send Message

Block

Add Friend

List of NSAIDS

Aspirin (Anacin, Ascriptin, Bayer, Bufferin, Ecotrin, Excedrin)
Choline and magnesium salicylates (CMT, Tricosal, Trilisate)
Choline salicylate (Arthropan)
Celecoxib (Celebrex)
Diclofenac potassium (Cataflam)
Diclofenac sodium (Voltaren, Voltaren XR)
Diclofenac sodium with misoprostol (Arthrotec)
Diflunisal (Dolobid)
Etodolac (Lodine, Lodine XL)
Fenoprofen calcium (Nalfon)
Flurbiprofen (Ansaid)
Ibuprofen (Advil, Motrin, Motrin IB, Nuprin)
Indomethacin (Indocin, Indocin SR)
Ketoprofen (Actron, Orudis, Orudis KT, Oruvail)
Magnesium salicylate (Arthritab, Bayer Select, Doan's Pills, Magan, Mobidin, Mobogesic)
Meclofenamate sodium (Meclomen)
Mefenamic acid (Ponstel)
Meloxicam (Mobic)
Nabumetone (Relafen)
Naproxen (Naprosyn, Naprelan*)
Naproxen sodium (Aleve, Anaprox)
Oxaprozin (Daypro)
Piroxicam (Feldene)
Rofecoxib (Vioxx)
Salsalate (Amigesic, Anaflex 750, Disalcid, Marthritic, Mono-Gesic, Salflex, Salsitab)
Sodium salicylate (various generics)
Sulindac (Clinoril)
Tolmetin sodium (Tolectin)
Valdecoxib (Bextra)

Description	Weight Grams	Weight Ounces	Protein Grams
Duck, domesticated, meat only, cooked, roasted	221	1/2 duck	51.89
Chicken, stewing, meat only, cooked, stewed	140	1 cup	42.59
Fish, halibut, Atlantic and Pacific, cooked, dry heat	159	1/2 fillet	42.44
Fish, salmon, sockeye, cooked, dry heat	155	1/2 fillet	42.33
Turkey, meat only, cooked, roasted	140	1 cup	41.05
Turkey, neck, meat only, cooked, simmered	152	1 neck	40.80
Chicken, broilers or fryers, giblets, cooked, simmered	145	1 cup	39.37
Fish, haddock, cooked, dry heat	150	1 fillet	36.36
Fish, rockfish, Pacific, mixed species, cooked, dry heat	149	1 fillet	35.82
Chicken, broilers, fryers, breast, meat and skin	140	1/2 breast	34.78
Fast foods, hamburger, large, double patty	226	1 sandwich	34.28
Fish, tuna salad	205	1 cup	32.88
Cheeseburger, large, single meat patty, with bacon	195	1 sandwich	32.00
Fast foods, hamburger, regular, double patty	215	1 sandwich	31.82
Fast foods, taco	263	1 large	31.77
Chicken, broilers or fryers, breast, meat and skin	98	1/2 breast	31.20
Cheese, cottage, lowfat, 2% milkfat	226	1 cup	31.05
Chicken, canned, meat only, with broth	142	5 oz	30.91
Veal, leg (top round), separable lean and fat	85	3 oz	30.74
Fish, flatfish (flounder and sole species)	127	1 fillet	30.68
Turkey, all classes, giblets, cooked, simmered	145	1 cup	30.29
Lamb, domestic, shoulder, arm, separable lean only	85	3 oz	30.21
Fast foods, submarine sandwich, with tuna salad	256	1sandwich,6"roll	29.70
Fast foods, submarine sandwich, with roast beef	216	1sandwich,6"roll	28.64
Soybeans, mature cooked, boiled, without salt	172	1 cup	28.62
Fast foods, cheeseburger, large, single patty	219	1 sandwich	28.19
Cheese, ricotta, part skim milk	246	1 cup	28.02
Cheese, cottage, lowfat, 1% milkfat	226	1 cup	28.00
Crustaceans, crab, blue, canned	135	1 cup	27.70
Cheese, ricotta, whole milk	246	1 cup	27.70
Fast foods, cheeseburger, regular, double patty, plain	155	1 sandwich	27.67
Chicken, broilers or fryers, light meat, meat only	84	3 oz	27.57
Pork, fresh, shoulder, arm picnic, separable lean only	85	3 oz	27.42
Pork, fresh, loin, center loin, bone-in, separable lean	85	3 oz	27.35
Fish, swordfish, cooked, dry heat	106	1 piece	26.91
Beef, round, bottom round, separable lean only	85	3 oz	26.85
Chicken, broilers or fryers, breast, meat only	86	1/2 breast	26.68
Beef, chuck, blade roast, separable lean only	85	3 oz	26.40
Cheese, cottage, creamed, large or small curd	210	1 cup	26.23
Sandwiches and hamburger, large, single meat patty	218	1 sandwich	25.83
Lamb, shoulder, arm, separable lean and fat, 1/4" fat, choice, cooked, braised	85	3 oz	25.83
Beef, top sirloin, separable lean only, 1/4" fat, all grades,cooked, broiled	85	85	25.81
Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, broiled	85	3 oz	25.66
Lamb, domestic, loin, separable lean only, 1/4" fat, choice, cooked, broiled	85	3 oz
Fish, tuna, yellowfin, fresh, cooked, dry heat	85	3 oz	25.47
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, pan-fried	85	3 oz	25.42
Turkey, all classes, light meat, cooked, roasted	84	3 oz	25.12
Cheese sauce, prepared from recipe	243	1 cup	25.10
Cheese, cottage, nonfat, uncreamed, dry, large or small curd	145	1 cup	25.04
Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted	85	3 oz	25.00
Fish, tuna, light, canned in oil, drained solids	85.05	3 oz	24.78
Beef, round, eye of round, separable lean only, 1/4" fat, all grades, cooked, roasted	85	3 oz	24.64
Fast foods, chili con carne	253	1 cup	24.62
Pork, fresh, loin, center rib (roasts), bone-in, separable lean only, cooked, roasted	85	3 oz	24.41
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, cooked, broiled	85	3 oz	24.40
Chicken, broilers or fryers, dark meat, meat only, cooked, fried	84		24.35
Milk, canned, condensed, sweetened	306	1 cup	24.20
Cheese, cottage, creamed, with fruit	226	1 cup	24.16
Fast foods, chicken fillet sandwich, plain	182	1 sandwich	24.12
Lamb, domestic, leg, whole (shank and sirloin), separable lean only, 1/4" fat, choice, cooked, roasted	85	3 oz	24.06
Turkey, all classes, dark meat, cooked, roasted	84	3 oz	24.00
Pork, fresh, shoulder, arm picnic, separable lean and fat, cooked, braised	85	3 oz	23.79
Beef, top sirloin, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, broiled	85	3 oz	23.64
Pork, fresh, loin, center rib (roasts), bone-in, separable lean and fat, cooked, roasted	85	3 oz	23.32
Fish, salmon, sockeye, cooked, dry heat	85	3 oz	23.21
Beef, rib, whole (ribs 6-12), separable lean only, trimmed to 1/4" fat, all grades, cooked, roasted	85	3 oz	23.16
Beef, cured, corned beef, canned	85.05	3 oz	23.05
Pork, fresh, leg (ham), whole, separable lean and fat, cooked, roasted	85	3 oz	22.81
Beef, round, eye of round, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted	85	3 oz	22.77
Fish, halibut, Atlantic and Pacific, cooked, dry heat	85	3 oz	22.69
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/4" fat, all grades, cooked, braised	85	3 oz	22.58
Beef, variety meats and byproducts, liver, cooked, pan-fried	85	3 oz	22.54
Poultry food products, ground turkey, cooked	82	1 patty	22.44
Lamb, domestic, rib, separable lean only, trimmed to 1/4" fat, choice, cooked, roasted	85	3 oz	22.24
Soybeans, green, cooked, boiled, drained, without salt	180	1 cup	22.23
WORTHINGTON FOODS, MORNINGSTAR FARMS "Burger"Crumbles	110	1 cup	22.15
Fast foods, cheeseburger, regular, double patty and bun, plain	160	1 sandwich	22.13
Couscous, dry	173	1 cup	22.07
Beef, ground, 85% lean meat / 15% fat, patty, cooked, broiled	85	3 oz	22.04
Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled	85	3 oz	21.89
Fast foods, submarine sandwich, with cold cuts	228	1sandwich-6" roll	21.84
Beef, ground, 75% lean meat / 25% fat, patty, cooked, broiled	85	3 oz	21.73
Mollusks, clam, mixed species, canned, drained solids	85	3 oz	21.72
Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted	85	3 oz	21.72
Fish, tuna, light, canned in water, drained solids	85	3 oz	21.68
Fast foods, roast beef sandwich, plain	139	1 sandwich	21.50
Lamb, domestic, loin, separable lean and fat, trimmed to 1/4" fat, choice, cooked, broiled	85	3 oz	21.39
Pork, cured, ham, whole, separable lean only, roasted	85	3 oz	21.29
Fast foods, cheeseburger, regular, double patty, with condiments and vegetables	166	1 sandwich	21.25
Fish, sardine, Atlantic, canned in oil, drained solids with bone	85.05	3 oz	20.94
Snacks, trail mix, regular, with chocolate chips, salted nuts and seeds	146	1 cup	20.73
Fast foods, taco	171	1 small	20.66
Fish, trout, rainbow, farmed, cooked, dry heat	85	3 oz	20.63
Pork, fresh, backribs, separable lean and fat, cooked, roasted	85	3 oz	20.62
Fast foods, fish sandwich, with tartar sauce and cheese	183	1 sandwich	20.61
Fish, haddock, cooked, dry heat	85	3 oz	20.60
Fish, flatfish (flounder and sole species), cooked, dry heat	85	3 oz	20.54
Fish, rockfish, Pacific, mixed species, cooked, dry heat	85	3 oz	20.43
Veal, rib, separable lean and fat, cooked, roasted	85	3 oz	20.37
Fish, ocean perch, Atlantic, cooked, dry heat	85	3 oz	20.30
Pork, fresh, loin, country-style ribs, separable lean and fat, cooked, braised	85	3 oz	20.29
Chili con carne with beans, canned entree	222	1 cup	20.18
Fish, tuna, white, canned in water, drained solids	85	3 oz	20.08
Fish, pollock, walleye, cooked, dry heat	85	3 oz	19.98
Barley, pearled, raw	200	1 cup	19.82
Crustaceans, shrimp, mixed species, canned	85.05	3 oz	19.63
Fast foods, chimichanga, with beef	174	1 chimichanga	19.61
Fish, cod, Pacific, cooked, dry heat	85	3 oz	19.51
Fish, cod, Atlantic, canned, solids and liquid	85	3 oz	19.35
Milk, canned, evaporated, nonfat	256	1 cup	19.33
Breakfast items, biscuit with egg and sausage	180	1 biscuit	19.15
Beef, rib, whole (ribs 6-12), separable lean and fat, trimmed to 1/4" fat, all grades, cooked, roasted	85	3 oz	19.13
Beans, white, mature seeds, canned	262	1 cup	19.02
Fast foods, shrimp, breaded and fried	164	6-8 shrimp	18.88
Chicken, broilers or fryers, thigh, meat and skin, cooked, fried, batter	86	1 thigh	18.58
Pork, cured, ham, whole, separable lean and fat, roasted	85	3 oz	18.33
Crustaceans, shrimp, mixed species, cooked, breaded and fried	85	3 oz	18.18
Turkey roast, boneless, frozen, seasoned, light and dark meat, roasted	85.05	3 oz	18.13
Fast foods, chicken, breaded and fried, boneless pieces, plain	106	6 pieces	18.02
Lamb, domestic, rib, separable lean and fat, trimmed to 1/4" fat, choice, cooked, roasted	85	3 oz	17.95
Lentils, mature seeds, cooked, boiled, without salt	198	1 cup	17.86
Pork, cured, ham, extra lean and regular, canned, roasted	85	3 oz	17.80
Beans, baked, canned, with franks	259	1 cup	17.48
Fast foods, salad, vegetable, tossed, without dressing, with chicken	218	1-1/2 cups	17.44
Crustaceans, lobster, northern, cooked, moist heat	85	3 oz	17.43
Snacks, pork skins, plain	28.35	1 oz	17.38
Bulgur, dry	140	1 cup	17.21
Crustaceans, crab, blue, cooked, moist heat	85	3 oz	17.17
Milk, canned, evaporated, without added vitamin A	252	1 cup	17.16
Bread crumbs, dry, grated, seasoned	120	1 cup	17.04
Fish, salmon, pink, canned, solids with bone and liquid	85	3 oz	16.81
Mollusks, scallop, mixed species, cooked, breaded and fried	93	6 large	16.81
Fast foods, hot-dog, with corn flour coating (corndog)	175	1 corn dog	16.80
Fast foods, english muffin, with egg, cheese, and canadian bacon	137	1 muffin	16.69
Crustaceans, crab, alaska king, cooked, moist heat	85	3 oz	16.45
Wheat flour, whole-grain	120	1 cup	16.44
Wheat flour, white, bread, enriched	137	1 cup	16.41
Peas, split, mature seeds, cooked, boiled, without salt	196	1 cup	16.35
Oat bran, raw	94	1 cup	16.26
Fast foods, croissant, with egg, cheese, and bacon	129	1 croissant	16.23
Fast foods, tostada, with beans, beef, and cheese	225	1 tostada	16.09
Fish, roughy, orange, cooked, dry heat	85	3 oz	16.02
Fast foods, cheeseburger, regular, single patty, with condiments	113	1 sandwich	15.96
Beans, navy, mature seeds, cooked, boiled, without salt	182	1 cup	15.83
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried, batter	72	1 drumstick	15.80
Beans, pinto, mature seeds, cooked, boiled, without salt	171	1 cup	15.60
Fish, salmon, chinook, smoked	85.05	3 oz	15.55
Fish, catfish, channel, cooked, breaded and fried	85	3 oz	15.38
Beans, kidney, red, mature seeds, cooked, boiled, without salt	177	1 cup	15.35
Beans, black, mature seeds, cooked, boiled, without salt	172	1 cup	15.24
Buckwheat flour, whole-groat	120	1 cup	15.14
Sandwiches and burgers, cheeseburger, regular, single meat patty, plain	102	1 sandwich	14.77
Beans, great northern, mature seeds, cooked, boiled, without salt	177	1 cup	14.74
Lima beans, large, mature seeds, cooked, boiled, without salt	188	1 cup	14.66
Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt	164	1 cup	14.53
Cowpeas (blackeyes), immature seeds, frozen, cooked, boiled, drained, without salt		1 cup	14.43
Spaghetti w/Meat Sauce, frozen entree	283	1 package	14.29
Beef Macaroni, frozen entree	240	1 package	14.14
Fish, pollock, walleye, cooked, dry heat	60	1 fillet	14.11
WORTHINGTON FOODS, MORNINGSTAR FARMS BETTER'NBURGERS, frozen	85	1 patty	13.91
Refried beans, canned	252	1 cup	13.83
Fast foods, hotdog, with chili	114	1 sandwich	13.51
Chicken, broilers or fryers, thigh, meat only, cooked, roasted	52	1 thigh	13.49
Beans, kidney, red, mature seeds, canned	256	1 cup	13.44
Beans, baked, canned, with pork and sweet sauce	253	1 cup	13.44
Entrees, fish fillet, battered or breaded, and fried	91	1 fillet	13.34
Cowpeas, common (blackeyes, crowder, southern), mature seeds,	172	1 cup	13.30
Fast foods, taco salad	198	1-1/2 cups	13.23
Chicken, broilers or fryers, drumstick, meat and skin, cooked, fried,	49	1 drumstick	13.21
Rice, white, long-grain, regular, raw, enriched	185	1 cup	13.19
Beans, baked, canned, with pork and tomato sauce	253	1 cup	13.05
Chicken pot pie, frozen entree	217	1 small pie	13.04
Entrees, pizza with cheese, meat, and vegetables	79	1 slice	13.01
Yogurt, plain, skim milk, 13 grams protein per 8 ounce	227	8-oz container	13.01
Wheat flour, white, all-purpose, enriched, bleached	125	1 cup	12.91
Fast foods, clams, breaded and fried	115	3/4 cup	12.82
Soup, chicken noodle, canned, chunky, ready-to-serve	240	1 cup	12.72
Soup, bean with ham, canned, chunky, ready-to-serve, commercial	243	1 cup	12.61
Rice, white, long-grain, parboiled, enriched, dry	185	1 cup	12.56
Chicken, broilers or fryers, drumstick, meat only, cooked, roasted	44	1 drumstick	12.45
Potatoes, au gratin, home-prepared from recipe using butter	245	1 cup	12.40
Wheat flour, white, all-purpose, self-rising, enriched	125	1 cup	12.36
Fast foods, hamburger, regular, single patty, with condiments	106	1 sandwich	12.32
Soup, chicken vegetable, canned, chunky, ready-to-serve	240	1 cup	12.31
Beans, baked, canned, plain or vegetarian	254	1 cup	12.17
Crustaceans, crab, blue, crab cakes	60	1 cake	12.13
Milk shakes, thick vanilla	313	11 fl oz	12.08
Fish, herring, Atlantic, pickled	85.05	3 oz	12.07
Lima beans, immature seeds, frozen, baby, cooked, boiled, drained,	180	1 cup	11.97
Fish, ocean perch, Atlantic, cooked, dry heat	50	1 fillet	11.94
Yogurt, plain, low fat, 12 grams protein per 8 ounce	227	8-oz container	11.92
Lima beans, large, mature seeds, canned	241	1 cup	11.88
Chickpeas (garbanzo beans, Bengal gram), mature seeds, canned	240	1 cup	11.88
Cornmeal, degermed, enriched, yellow	138	1 cup	11.70
Shake, fast food, vanilla	333	16 fl oz	11.66
Cornmeal, self-rising, degermed, enriched, yellow	138	1 cup	11.61
Pie crust, standard-type, prepared from recipe, baked	180	1 pie shell	11.52
Beef stew, canned entree

Post Date: 8/13/09 1:57 pm

I've been on a few threads that went on and on and on about how OHIP doesn't pay for this and doesn't pay for that and from what I heard from surgeons that's just not true. I guess you have to ask the right surgeon and learn the right lingo. I found an awesome post on another board when researching OHIP approval and thought I'd share.


"I am placing this in the TT board because many people from Ontario Canada don't know what to ask for when they go to the PS for a TT consult. There is also mention of breast reduction in this post so if any mod feels like I haven't placed it in the right forum, please feel free to move it as the need may be.
The section on Panniculectomy follows after the section on Breast Reduction...

~THANKS!!!

In the province of Ontario Canada, there are indeed some situations in which PS is covered. One such situation is BREAST REDUCTION.

In order to be considered for a breast reduction on the OHIP plan, you must present with significant symptomatology.
This is some of what OHIP considers significant symptomatology in regards to breast reduction.

Firstly be aware that pitosis (sagging) of the breasts is NOT enough to have OHIP cover your reduction surgery. It should be a contributing factor, but as well there should be documented pain in the shoulder or neck regions, bra strap indentations of the shoulder area, skin fissuring in the creases and folds and intertrigo (rashes) associated with excessive and uncontrollable moisture in the folds and cleavage of the breasts.

If you are experiencing ANY of the above symptomatology, MAKE SURE you take yourself to your regular family doctor or in absence of a family doctor to a walk in clinic and report the symptoms to a medical professional and ask for his/her advice on the best way to deal with them.

One of the things that finally pushed me over the edge to surgery was the fact that a year ago I ended up in the ER thinking that I was having some kind of stroke due to numbness in the arm and face, only to find out that I was healthy as a horse, but the nerve compression in my shoulders from lugging around my huge breasts was the problem. It was embarrassing for about 2 seconds until the cardiologist suggested breast reduction to alleviate the symptoms and actually wrote it in her discharge notes for OHIP.

One thing my PS told me is that if you are over a D cup in Ontario the chances are good that you will be approved; having the other symptomatology is like the icing on the cake. So if you are over a D cup, with strap indentations, the chances are good that OHIP will eventually approve your request.

Another situation that may be covered by the OHIP plan is PANNICULECTOMY.

It is important that you know your terminology when you enter into a consult with a plastic surgeon. If you go in asking for a tummy tuck consult that is exactly what you are going to get a cosmetic tummy tuck consultation.

If you go in asking for an OHIP insured panniculectomy consult then that is what you are going to get.

MAKE SURE that you are refferred to your plastic surgeon through your family doctor and that the plastic surgeon works out of a provincially funded hospital. OHIP WILL NOTcover surgeries done in private surgical centers for ANY reason. The surgery and aftercare MUST be in a provincially funded and regulated hospital in order for coverage to be considered.

In researching the procedure it is easy to become confused because the term abdominoplasty and panniculectomy are quite often interchangeable when you are searching online.

In a lot of cases and with a lot of insurance companies they carry the exact same billing code therefore making it very difficult for the companies to determine exactly what procedure you are asking for. Since OHIP never covers a cosmetic tummy tuck, the proper term is panniculectomy for insurance purposes.

Once again, symptomatology is KEY when asking for OHIP to cover a panniculectomy. Rashes, skin fissures, back pain, lower body pain restricted movement, all of these fall under symptomatology for panniculectomy. It is paramount that your symptomatology be recorded.

Do not be ashamed or fearful in going to a general practitioner (family doctor) and asking for ways to manage pain brought on by the weight of the pannus. Don’t be afraid to go week after week, month after month or for every rash, odor or anything “abnormal” all of these visits are recorded and then OHIP has a basis in which to judge your claim.

What is an OHIP insured panniculectomy? The definition of panniculectomy says that it’s the excision of redundant fat and skin below the navel for functional purposes sometimes with and sometimes without preservation of the umbilicus (belly button.)

When I went for my consult I was fully expecting to hear that there would be no muscle repair involved and that I basically would get what I got on the other side of surgery, but that is not what I heard from my PS, instead I heard that there will lipo around my rib cage and there will be a hip to hip incision, and in some cases an inverted T from the belly button to the pubic mound (this will be the case for me as I have an extra paunch there that needs extra work to deal with) there will be placation of the fascia (tightening of the abdominal muscles) and there will be repositioning of the umbilicus ( belly button)….

Now if that doesn’t scream TUMMY TUCK, I don’t know what does. It’s not in what you say to OHIP, but how you say it that makes all the difference.

I was also informed by my PS that OHIP has a habit of denying at least 50% of requests for panniculectomy and they basically do it to see who is serious enough to fight with them over it, so if you receive a denial don’t think it’s the end of the world; it’s just OHIP saying “convince me.”

I was lucky and got my approvals without having to appeal, but when dealing with provincial health insurance remember that it’s not personal, it is their job to make sure that you know what it is you are doing, that you meet the criteria for them to fund the operation and that you are serious about your health and the maintenance of it post operatively.

I have read what I think might be a million messages all over the internet by people saying that OHIP doesn’t cover a TUMMY TUCK… this is true, they don’t cover a TUMMY TUCK because TUMMY TUCKS are believed to be strictly cosmetic, what they do cover is PANNICULECTOMY that is considered medically necessary and reconstructive and if you have all your ducks in a row you should have no problem getting one."

LeahFlameRain Posted: Thu Mar 20, 2008 4:56 am    Post subject: Dealing with OHIP - The Ontario Health Insurance Plan

http://messageboards.makemeheal.com/viewtopic.php?t=77491&sid=4736a81f8ebc77205661d1c1eba7...

Just thought this would be some useful information for some. Please no flaming. Take it for what you will. This is what I found doing my own search and thought it could be useful.

TASTY CHEATER MOZZARELLA STICKS!

3 light mozzarella sticks (try freezing them first!)
1/4 cup crushed fiber twig cereal (Fiber One/All Bran)
1 egg beaten
1/3- cup pizza sauce
Italian spices-- garlic powder, oregano, etc.

1) Preheat oven to 375 degrees
2) Cut mozzarella sticks in half
3) Put fiber cereal and spices in blender/food chopper/processor/rolling pin and blend/crush until fine
4) Dip cheese pieces in eggs, then cereal mix... do this twice to cover the sticks
5) Spray cookie sheet with PAM. Put on cookie sheet and spray tops lightly
6) Pop pizza sauce in microwave and heat 1 minute
7) Put sticks in oven-- watch 'em, and remove when they start to ooze-- 5-10 minutes.

Seriously, as delicious as the real deal...but hey-- check the figures!

YIELD 6 PIECES! (Includes pizza sauce!)
Cals: 240
Fat: 8g
Carbs: 17.7
Fiber: 8
Protein: 23.2

Post Date: 7/20/09 5:12 pm
1 pound = a Guinea Pig
1.5 pounds = a dozen Krispy Kreme glazed donuts
2 pounds = a rack of baby back ribs
3 pounds = an average human brain
4 pounds = an ostrich egg
5 pounds = a Chihuahua
6 pounds = a human’s skin
7.5 pounds = an average newborn
8 pounds = a human head
10 pounds= chemical additives an American consumes each year
11 pounds = an average housecat
12 pounds = a Bald Eagle
15 pounds = 10 dozen large eggs  
16 pounds = a sperm whale’s brain
20 pounds = an automobile tire
23 pounds = amount of pizza an average American eats in a year
24 pounds = a 3-gallon tub of super premium ice cream
25 pounds = an average 2 year old
30 pounds = amount of cheese an average American eats in a year
33 pounds = a cinder block
36 pounds = a mid-size microwave
40 pounds = a 5-gallon bottle of water or an average human leg 
44 pounds = an elephant’s heart
50 pounds = a small bale of hay
55 pounds = a 5000 BTU air conditioner
60 pounds = an elephant’s penis (yep, weights more than his heart!)
66 pounds = fats and oils an average American eats in a year
70 pounds = an Irish Setter
77 pounds = a gold brick
80 pounds = the World’s Largest Ball of Tape
90 pounds = a newborn calf
100 pounds = a 2 month old horse
111 pounds = red meat an average American eats in a year
117 pounds = an average fashion model (and she’s 5’11”)
118 pounds = the complete Encyclopedia Britannica
120 pounds = amount of trash you throw away in a month
130 pounds = a newborn giraffe
138 pounds = potatoes an average American eats in a year
140 pounds = refined sugar an average American eats in a year
144 pounds = an average adult woman (and she’s 5’4”)
150 pounds = the complete Oxford English Dictionary
187 pounds = an average adult man
200 pounds = 2 Bloodhounds
235 pounds = Arnold Schwarzenegger
300 pounds = an average football lineman
400 pounds = a Welsh pony

Heres the list:

*Diabetes

* Hypertension

* Elevated cholesterol

* Heart attack and congestive heart failure

* Cardiac Arrhythmias, sudden death

* Stroke

* Renal failure

* Pulmonary Artery Hypertension

* Cor pulmonale (right heart failure)

* Lung restriction

* Shortness of breath on exertion

* Decreased exercise tolerance

* Asthma

* Heavy snoring

* Obstructive Sleep Apnea

* Cancer

* Uterine lining cancer

* Heartburn (GERD)

* Joint and back pain

* Accelerated Degenerative Joint Disease

* Gallstone formation

* Hormone Abnormalities

* Excess Estrogen

* Abnormal Menstrual Cycle

* Infertility

* Excess Testosterone

* Facial hair

* Stress incontinence

* varicose veins

* Leg, ankle swellings

* Rashes, infections, excess sweating

* Panniculitis (infected abdominal skin fold)

* Nephrotic Syndrome

* Hernias

* Increased risk of certain cancers

* Steatohepitis (fat induced hepatitis)

* Hypercoagulable states

* Pulmonary embolism

* Trauma

* Gout

* Lack of self esteem

* Social rejection

* Loss of job potential

* Inappropriate coping strategies

* Depression

* Anxiety

As we were talking, I mentioned that I think that there are four major components to long-term success and that without all of them, We end up in a precarious position that can cause us to falter; just like when you have a weak leg on a chair. I think that the four legs of success are: 

Accountability

Exercise

Support

Pouch

Acountability varies for each of us. Some like to post what they eat in a public venue. Personally, I weigh every day. If I noticed an upward trend, I know that I need to get more 'accountable' about what I'm putting in my mouth, so I start logging what I'm eating. Seeing my weight on a daily basis allows me to really keep a close eye on my weight. Unfortunately, even though I no longer wear elastic waist anything, I can't rely on my clothes to alert me if I've gained 5 lbs, so I hit the scales.

Exercise is crucial to our long term succesa and health. Some go the gym, some run, some take classes... I wear a pedometer and if I don't have 10K on it, I know I have to get my tail out and move it. 

Support has been found to be essential to long-term success in a number of studies.  I think that OH has been a pivotal support mechanism for me, but I have found the need to connect with others in person as well. That's why I started our local support group and why I have expanded beyond the general meetings to include special interest groups. 

Surgery and the pouch has given us the tool we need to strip off the excess weight as well as an effective tool to help us keep it off if we learn to use it. Initally, it seems that we have to wrestle with our pouches as we learn to adjust to them, but with time they ease up on us and we learn to work with them. As we move past the initial weight loss, we need to learn to USE the pouch to continue to reap the long-term benefits that it offers to help us maintain the weight loss and incredible quality of life improvements.

So... Do you have all four legs of your 'chair' on the floor to ensure that you can not only lose the weight, but keep it off long term? 

Barbara

Post Date: 5/2/09 10:27 am
You may want to check out Dr. Melinda Mustgrave at St. Mike's she apparently deals primarily with wls patients, so my Doctor said that tummy and breast job would be no prombem however unless it was severe the rest I would have to pay for.

Just passing on the information I was given whether that is right I am not sure it will be a while before I journey down that road but one that I can't wait for!

Beef

• Hamburger patty, 4 oz – 28 grams  
• Steak, 6 oz – 42 grams
• Most cuts of beef – 7 grams of protein per ounce

Chicken

• Chicken breast, 3.5 oz - 30 grams
• Chicken thigh – 10 grams (for average size)
• Drumstick – 11 grams
• Wing – 6 grams
• Chicken meat, cooked, 4 oz – 35 grams

Fish

• Most fish fillets or steaks are about 22 grams of protein for 3 ½ oz (100 grams) of cooked fish, or 6 grams per ounce
• Tuna, 6 oz can - 40 grams

Pork

• Pork chop, average - 22 grams  
• Pork loin or tenderloin, 4 oz – 29 grams
• Ham, 3 oz serving – 19 grams
• Ground pork, 1 oz raw – 5 grams; 3 oz cooked – 22 grams
• Bacon, 1 slice – 3 grams
• Canadian-style bacon (back bacon), slice – 5 to 6 grams

Eggs and Dairy

• Egg, large - 6 grams  
• Milk, 1 cup - 8 grams
• Cottage cheese, ½ cup - 15 grams
• Yogurt, 1 cup – usually 8-12 grams, check label
• Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz
• Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz
• Hard cheeses (Parmesan) – 10 grams per oz

Beans (including soy)

• Tofu, ½ cup 20 grams protein
• Tofu, 1 oz, 2.3 grams
• Soy milk, 1 cup - 6 -10 grams
• Most beans (black, pinto, lentils, etc) about 7-10 grams protein per half cup of cooked beans
• Soy beans, ½ cup cooked – 14 grams
• Split peas, ½ cup cooked – 8 grams

Nuts and Seeds

• Peanut butter, 2 Tablespoons - 8 grams  
• Almonds, ¼ cup – 8 grams
• Peanuts, ¼ cup – 9 grams
• Cashews, ¼ cup – 5 grams
• Pecans, ¼ cup – 2.5 grams
• Sunflower seeds, ¼ cup – 6 grams
• Pumpkin seeds, ¼ cup – 19 grams
• Flax seeds – ¼ cup – 8 grams

CalorieCount www.caloriecount.about.com   Calorie King www.calorieking.com   Daily Plate www.thedailyplate.com   Fit Day www.fitday.com   My Wellness Center http://health.msn.com/dietfitnesswellnesscenter/    My Fitness Pal www.myfitnesspal.com