The Diabetes Diet

3123 Nutrisystem Consumer Reviews and Complaints

Does Nutrisystem Diet Work? My Review – My Story
Marino was one of the biggest names in the NFL as a kid, and here he was on TV talking about a diet plan that had worked for him, and he actually seemed genuine and believable. Great deal for the money! As a consequence of these excesses, obesity was common among upper classes. My resolution is to feel better about myself, but do it in a healthy way that had structure. What's the best diet for diabetes? Five years ago I lost 62 lbs on NS, but over the years I gained back 38 lbs. Nutrisystem not only seems to be dealing with my weight but it also helped me ease my mind about my future health.

Dangers of Fasting for Weight Loss

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A wide range of mollusks including oysters , mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most.

Freshwater fish such as pike , carp , bream , perch , lamprey and trout were common. While in modern times, water is often drunk with a meal, in the Middle Ages, however, concerns over purity, medical recommendations and its low prestige value made it less favored, and alcoholic beverages were preferred.

They were seen as more nutritious and beneficial to digestion than water, with the invaluable bonus of being less prone to putrefaction due to the alcohol content. Wine was consumed on a daily basis in most of France and all over the Western Mediterranean wherever grapes were cultivated. Further north it remained the preferred drink of the bourgeoisie and the nobility who could afford it, and far less common among peasants and workers. The drink of commoners in the northern parts of the continent was primarily beer or ale.

Juices , as well as wines, of a multitude of fruits and berries had been known at least since Roman antiquity and were still consumed in the Middle Ages: Medieval drinks that have survived to this day include prunellé from wild plums modern-day slivovitz , mulberry gin and blackberry wine.

Many variants of mead have been found in medieval recipes, with or without alcoholic content. However, the honey -based drink became less common as a table beverage towards the end of the period and was eventually relegated to medicinal use. This is partially true since mead bore great symbolic value at important occasions. When agreeing on treaties and other important affairs of state, mead was often presented as a ceremonial gift.

It was also common at weddings and baptismal parties, though in limited quantity due to its high price. In medieval Poland , mead had a status equivalent to that of imported luxuries, such as spices and wines. Plain milk was not consumed by adults except the poor or sick, being reserved for the very young or elderly, and then usually as buttermilk or whey.

Fresh milk was overall less common than other dairy products because of the lack of technology to keep it from spoiling. However, neither of these non-alcoholic social drinks were consumed in Europe before the late 16th and early 17th century. Wine was commonly drunk and was also regarded as the most prestigious and healthy choice. According to Galen 's dietetics it was considered hot and dry but these qualities were moderated when wine was watered down.

Unlike water or beer, which were considered cold and moist, consumption of wine in moderation especially red wine was, among other things, believed to aid digestion, generate good blood and brighten the mood.

The first pressing was made into the finest and most expensive wines which were reserved for the upper classes. The second and third pressings were subsequently of lower quality and alcohol content. Common folk usually had to settle for a cheap white or rosé from a second or even third pressing, meaning that it could be consumed in quite generous amounts without leading to heavy intoxication.

For the poorest or the most pious , watered-down vinegar similar to Ancient Roman posca would often be the only available choice. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product.

Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem. Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.

Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar.

These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré. By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated.

Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages. In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups.

For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil. Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts.

Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.

The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.

In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions. Before the widespread use of hops, gruit , a mix of various herbs , had been used. Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable.

Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant. Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.

Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4. Polish peasants consumed up to 3 litres 0.

In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production. Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques.

These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century. Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.

As late as , John Locke stated that the only drink he considered suitable for children of all ages was small beer, while criticizing the apparently common practice among Englishmen of the time to give their children wine and strong alcohol. By modern standards, the brewing process was relatively inefficient, but capable of producing quite strong alcohol when that was desired.

One recent attempt to recreate medieval English "strong ale" using recipes and techniques of the era albeit with the use of modern yeast strains yielded a strongly alcoholic brew with original gravity of 1. The ancient Greeks and Romans knew of the technique of distillation , but it was not practiced on a major scale in Europe until some time around the 12th century, when Arabic innovations in the field combined with water-cooled glass alembics were introduced.

Distillation was believed by medieval scholars to produce the essence of the liquid being purified, and the term aqua vitae "water of life" was used as a generic term for all kinds of distillates. Alcoholic distillates were also occasionally used to create dazzling, fire-breathing entremets a type of entertainment dish after a course by soaking a piece of cotton in spirits.

It would then be placed in the mouth of the stuffed, cooked and occasionally redressed animals, and lit just before presenting the creation. Aqua vitae in its alcoholic forms was highly praised by medieval physicians. In Arnaldus of Villanova wrote that "[i]t prolongs good health, dissipates superfluous humours, reanimates the heart and maintains youth.

By the 13th century, Hausbrand literally "home-burnt" from gebrannter wein, brandwein ; "burnt [distilled] wine" was commonplace, marking the origin of brandy. Towards the end of the Late Middle Ages, the consumption of spirits became so ingrained even among the general population that restrictions on sales and production began to appear in the late 15th century. In the city of Nuremberg issued restrictions on the selling of aquavit on Sundays and official holidays.

Spices were among the most luxurious products available in the Middle Ages, the most common being black pepper , cinnamon and the cheaper alternative cassia , cumin , nutmeg , ginger and cloves. They all had to be imported from plantations in Asia and Africa , which made them extremely expensive, and gave them social cachet such that pepper for example was hoarded, traded and conspicuously donated in the manner of gold bullion.

The value of these goods was the equivalent of a yearly supply of grain for 1. Sugar , unlike today, was considered to be a type of spice due to its high cost and humoral qualities. Even when a dish was dominated by a single flavor it was usually combined with another to produce a compound taste, for example parsley and cloves or pepper and ginger. Common herbs such as sage , mustard , and parsley were grown and used in cooking all over Europe, as were caraway , mint , dill and fennel.

Many of these plants grew throughout all of Europe or were cultivated in gardens, and were a cheaper alternative to exotic spices. Mustard was particularly popular with meat products and was described by Hildegard of Bingen — as poor man's food. While locally grown herbs were less prestigious than spices, they were still used in upper-class food, but were then usually less prominent or included merely as coloring. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits.

Surviving medieval recipes frequently call for flavoring with a number of sour, tart liquids. Wine, verjuice the juice of unripe grapes or fruits vinegar and the juices of various fruits, especially those with tart flavors, were almost universal and a hallmark of late medieval cooking. In combination with sweeteners and spices, it produced a distinctive "pungeant, fruity" flavor. Equally common, and used to complement the tanginess of these ingredients, were sweet almonds.

They were used in a variety of ways: This last type of non-dairy milk product is probably the single most common ingredient in late medieval cooking and blended the aroma of spices and sour liquids with a mild taste and creamy texture. Salt was ubiquitous and indispensable in medieval cooking. Salting and drying was the most common form of food preservation and meant that fish and meat in particular were often heavily salted.

Many medieval recipes specifically warn against oversalting and there were recommendations for soaking certain products in water to get rid of excess salt. The richer the host, and the more prestigious the guest, the more elaborate would be the container in which it was served and the higher the quality and price of the salt. Wealthy guests were seated " above the salt ", while others sat "below the salt", where salt cellars were made of pewter, precious metals or other fine materials, often intricately decorated.

The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green. Expensive salt, on the other hand, looked like the standard commercial salt common today. The term " dessert " comes from the Old French desservir , "to clear a table", literally "to un-serve", and originated during the Middle Ages.

It would typically consist of dragées and mulled wine accompanied by aged cheese , and by the Late Middle Ages could also include fresh fruit covered in sugar, honey or syrup and boiled-down fruit pastes. Sugar , from its first appearance in Europe, was viewed as much as a drug as a sweetener; its long-lived medieval reputation as an exotic luxury encouraged its appearance in elite contexts accompanying meats and other dishes that to modern taste are more naturally savoury.

There was a wide variety of fritters , crêpes with sugar, sweet custards and darioles , almond milk and eggs in a pastry shell that could also include fruit and sometimes even bone marrow or fish.

Marzipan in many forms was well known in Italy and southern France by the s and is assumed to be of Arab origin. The English chefs also had a penchant for using flower petals such as roses , violets , and elder flowers. An early form of quiche can be found in Forme of Cury , a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling. The ever-present candied ginger, coriander , aniseed and other spices were referred to as épices de chambre "parlor spices" and were taken as digestibles at the end of a meal to "close" the stomach.

Just like Montpellier , Sicily was once famous for its comfits , nougat candy torrone , or turrón in Spanish and almond clusters confetti. From the south, the Arabs also brought the art of ice cream making that produced sorbet and several examples of sweet cakes and pastries; cassata alla Siciliana from Arabic qas'ah , the term for the terra cotta bowl with which it was shaped , made from marzipan, sponge cake and sweetened ricotta and cannoli alla Siciliana , originally cappelli di turchi "Turkish hats" , fried, chilled pastry tubes with a sweet cheese filling.

Research into medieval foodways was, until around , a much neglected field of study. Misconceptions and outright errors were common among historians, and are still present in as a part of the popular view of the Middle Ages as a backward, primitive and barbaric era. Medieval cookery was described as revolting due to the often unfamiliar combination of flavors, the perceived lack of vegetables and a liberal use of spices. The preservation techniques available at the time, although crude by today's standards, were perfectly adequate.

The astronomical cost and high prestige of spices, and thereby the reputation of the host, would have been effectively undone if wasted on cheap and poorly handled foods. The common method of grinding and mashing ingredients into pastes and the many potages and sauces has been used as an argument that most adults within the medieval nobility lost their teeth at an early age, and hence were forced to eat nothing but porridge, soup and ground-up meat.

The image of nobles gumming their way through multi-course meals of nothing but mush has lived side by side with the contradictory apparition of the "mob of uncouth louts disguised as noble lords who, when not actually hurling huge joints of greasy meat at one another across the banquet hall, are engaged in tearing at them with a perfectly healthy complement of incisors, canines, bicuspids and molars".

The numerous descriptions of banquets from the later Middle Ages concentrated on the pageantry of the event rather than the minutiae of the food, which was not the same for most banqueters as those choice mets served at the high table.

Banquet dishes were apart from mainstream of cuisine, and have been described as "the outcome of grand banquets serving political ambition rather than gastronomy ; today as yesterday" by historian Maguelonne Toussant-Samat. Cookbooks , or more specifically, recipe collections, compiled in the Middle Ages are among the most important historical sources for medieval cuisine.

The first cookbooks began to appear towards the end of the 13th century. The Liber de coquina , perhaps originating near Naples , and the Tractatus de modo preparandi have found a modern editor in Marianne Mulon, and a cookbook from Assisi found at Châlons-sur-Marne has been edited by Maguelonne Toussaint-Samat.

Few in a kitchen, at those times, would have been able to read, and working texts have a low survival rate. The recipes were often brief and did not give precise quantities. Cooking times and temperatures were seldom specified since accurate portable clocks were not available and since all cooking was done with fire. At best, cooking times could be specified as the time it took to say a certain number of prayers or how long it took to walk around a certain field.

Professional cooks were taught their trade through apprenticeship and practical training, working their way up in the highly defined kitchen hierarchy.

A medieval cook employed in a large household would most likely have been able to plan and produce a meal without the help of recipes or written instruction. Due to the generally good condition of surviving manuscripts it has been proposed by food historian Terence Scully that they were records of household practices intended for the wealthy and literate master of a household, such as the Ménagier de Paris from the late 14th century.

Over 70 collections of medieval recipes survive today, written in several major European languages. The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen.

Towards the onset of the early modern period , in , the Vatican librarian Bartolomeo Platina wrote De honesta voluptate et valetudine "On honourable pleasure and health" and the physician Iodocus Willich edited Apicius in Zurich in High-status exotic spices and rarities like ginger , pepper , cloves , sesame , citron leaves and "onions of Escalon" [] all appear in an eighth-century list of spices that the Carolingian cook should have at hand. It was written by Vinidarius , whose excerpts of Apicius [] survive in an eighth century uncial manuscript.

Vinidarius' own dates may not be much earlier. From Wikipedia, the free encyclopedia. Regional cuisines of medieval Europe. Food portal Middle Ages portal. The Example of Europe" in Food in Change , pp. Peter Damian Die in ? A New Perspective on his Final Days". Archived from the original on Depending on the size and weight of the meat, the cook chose a heavy or light spit of various lengths. Diversions of a Naturalist. Campbell, Mark Overton , Land, labour, and livestock: By comparison, the estimated population of Britain in , right before the Black Death , was only 5 million, and was a mere 3 million by ; see J.

It seems like a lot of food but the snacks are tiny. Small amounts of healthy foods. My weight loss stalled for a couple weeks. I was warned this could happen but I was still a little discouraged. I called a Nutrisystem counselor again.

They are always so helpful. They suggested I change things up a bit. The also advised me to eat more. I was also advised to make sure I drink enough water. My weight loss took off again and the pounds started dropping again. Who knew that more is sometimes less? The hardest thing for me to give up when I started Nutrisystem was bacon. I would eat five or six pieces without even thinking about it.

I am actually allowed two slices of bacon a day as a power fuel on the Nutrisystem plan but I chose to stay completely away from it. For me to eat bacon would be like giving an alcoholic a sip of wine. I also missed sitting down to a shared meal with my husband, but that has gotten better as he is fine with just a salad while I enjoy a healthy Nutrisystem pizza.

Which is awesome by the way. I continued enjoying the Nutrisystem foods and never got tired of them. I found ways to apply my vegetables to my meals in creative ways such as adding spinach or olives to my Nutrisystem pizza or adding spaghetti squash to my Nutrisystem meatballs.

The options are never ending. Does Nutrisystem weekends off work? Yes, it does work. With this plan, I picked 20 days of meals instead of 28 which left me to defend for myself two days a week. To transition off of Nutrisystem, I needed to learn to apply my own foods to my diet that are equivalent to Nutrisystem meals.

It took seven months for me to reach my goal. I am so excited. I am convinced that Nutrisystem is more than a cute commercial. It really does work! It took a lot of dedication, determination and discipline to get where I am. It helps when you have support. Again, my husband has been my biggest support.

I have had a lot of positive effects from my weight loss so far. Instead she was surprised at my over all health. She asked me how I lost the weight and said she will be suggesting the Nutrisystem diet to her overweight patients. My vitals were perfect and my blood work results came back perfect except I was low on vitamin D.

One of the biggest concerns I hear from others about the Nutrisystem plan is the cost. Honestly, I said the same thing in the beginning, then I did the math. With Nutrisystem it goes to neither. There are ways to save on the cost. Do not let that first price you see when you go online shock you. They are very nice and very knowledgeable.

Here are some of the ways I saved. Having to pay for a diet is another way of motivation. Oh, and here is another benefit of losing weight…. Extra large clothes are more expensive, too! Nutrisystem before and after. I no longer hide behind big clothes. I wore that bikini on the beach and have fun buying new clothes in a size 4! I have learned to eat the right foods on my own as I still order some of the Nutrisystem foods from their A la Carte menu. This keeps me on track.

I continue to walk every day at least three miles and hula hoop when I have some extra energy to burn. The best advice I can give anyone is to never give up. Keep a positive attitude. If you think you can, you will. Something I learned is drink lots of water, keep those green vegetables in your diet, and not all carbs are bad.

The people that are on the Nutrisystem ads and commercials are real. I know, because I was one of the lucky ones chosen this past year! So, if you are asking: I believe it will. Is Nutrisystem worth it? I plan to continue as a member of Nutrisystem and enjoy all the benefits they have to offer. You may have read some Nutrisystem bad reviews and you may feel disappointed.

What's more, this is no longer a diet to me. How it all started — Nutrisystem Review Growing up, I never had a weight problem. I felt terrible and unhealthy My weight gain eventually started causing health problems.

Nothing worked because I was always hungry Other diets were boring and felt like a waste of time since I never felt any changes. I wanted to get back to the woman my husband fell in love with. How Quickly Does Nutrisystem Work?

Does Nutrisystem Work Fast? By the end of the first week I had lost a total of 6 lbs! My Health Improved By the third week, I noticed my health was improving. Emotional struggles were real. I was feeling great! I had lost a total of 15 lbs now and lost 2 inches off my waist. I went shopping for some new jeans. I walked out with a medium instead of a large this time! Nutrisystem after 8 weeks By week ten, I was still enjoying all the food and health benefits of Nutrisystem.

I had lost another 2 inches in my waist. I was comfortably in a size 8. This is me after losing 21 lbs on Nutrisystem I bagged up the clothes and donated them to the local Good Will. How Does Nutrisystem Food Taste? Do Nutrisystem Meals Work? The food is great!! I never felt deprived of any of my favorite foods. Nutrisystem chocolate frosted doughnut I got to have delicious foods such as doughnuts, pancakes, chocolate muffins, pizza, hamburger, chicken and even cake and brownies.

Nutrisystem chicken noodle soup The meats in the shelf items are conveniently packed in a vacuum sealed wrap but were tender and taste like they are right out of the deli.

Is Nutrisystem Food Healthy? Why Does Nutrisystem Work so Well? Having been on Nutrisystem has also made it easier for me to now walk away from unhealthy food choices. Was I ready for that bikini? I had lost 26 pounds so far. After losing 29 lb on Nutrisystem Then I hit the dreaded Nutrisystem plateau. Nutrisystem pizza with added olives I continued enjoying the Nutrisystem foods and never got tired of them.

Does Nutrisystem Work Long Term? Yes, which is why I reached my goal! Will Nutrisystem Work Without Exercise? Cravings for junk food are diminished and I crave healthier foods. Further, when you start fasting, your body goes into conservation mode, burning calories more slowly. Keep in mind that the initial weight lost on a fast is primarily fluid or "water weight," not fat.

And when you go back to eating, any lost weight usually gets a return ticket back. Not only do most people regain weight lost on a fast, they tend to add a few extra pounds because a slower metabolism makes it easier to gain weight. Worse, the weight that is regained is likely to be all fat -- lost muscle has to be added back at the gym. Side effects of fasting include dizziness , headaches , low blood sugar , muscle aches, weakness , and fatigue.

Prolonged fasting can lead to anemia , a weakened immune system, liver and kidney problems, and irregular heartbeat. Fasting can also result in vitamin and mineral deficiencies, muscle breakdown, and diarrhea.

When you drink laxative concoctions during a fast, there is an increased risk of fluid imbalance and dehydration. The risks get more complicated and severe the longer you stay on a fast, or if you repeatedly go on fasts. It sounds logical that fasting could cleanse your body of harmful substances that could cause a host of ailments like obesity , fatigue , and headaches.

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