Sunday, January 12, 2014
I've noticed a renewed interest in Oopsie rolls on the forums lately.
I have a big file of collected recipes from various sites which I'd like to share... but the appeal isn't just in the recipes and their variations,
but also the pictures the users have posted.
It makes me want to jump up and go make more Oopsies!
And besides... I resolved to be better about posting blogs... and you can see how well I've managed that. This is as good an excuse as any!
Now if I can just figure out how to get the pictures to upload. sigh
I use the recipe that's just 3 ingredients: eggs, cream cheese, and cream of tartar. There's several variations on that basic start. And then users have modified each of them to make other delicious kinds of Oopsies.
Some call them "Cloud Bread." Same thing.
As far as I know, none of these are ©. Certainly the user comments aren't!
So here goes...
These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them “clouds.”
Light, airy, fluffy, mild tasting – not eggy at all. I made it with cream cheese, and the smell was wonderful as it baked. It has sort of a tangy flavor – maybe like a very mild sourdough. But this is right out of the oven and cooled. We’ll see what we get after it sits overnight and mellows! This is NOT bread…and won’t pass for it in a blind taste-test!! But as a “holder” for all sorts of fixings, this works great.
Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Yield: 10 halves
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener
Preheat oven to 300 degrees.
Separate the eggs very carefully; there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald’s hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack. Here is when you have to watch them, because the cooking time isn’t the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonald’s bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a zipper storage baggie or a Tupperware overnight. They will totally change their consistency to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!
These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
28 g protein;
36 g fat;
7 g Carb;
0 g Fiber;
1 g sugar;
533 mg sodium
The general rule is to use one ounce plus 1 teaspoon of cream cheese, ricotta, cottage cheese, sour cream or mayonnaise, or mixture of them, per every egg. You could also use creme fraiche or German-style quark, as long as it's moist and it's dairy. If you're doing something Greek, a fresh goat cheese would also work. Each egg/cheese will make 2 rolls, so you can expand this recipe as you like.
Add the beaten whites to the yolk/cheese mixture, gently folding it in until you have a yellow, fluffy mix. If you stir too hard, the whites will break down and it will be runny. Add the whites a little at a time, rather than all at once. Add any spices or other ingredients to the yolks before mixing in the whites.
Use a large spoon to pile the mixture in roll-sized piles on the covered cookie sheet, and bake for roughly 30 minutes. Too long, and they could be crumbly, so begin checking at 25 minutes to make sure they don't overbrown.
You will notice if you make these once that the big problem with storage is that they can get tacky and sticky if you just allow them to cool briefly and then pop them in a storage container. To avoid this:
- Allow the rolls to cool for several hours, up to an entire day, before storing them (that is, if the people in your house don't eat them first)
- Use a paper lunch bag or open zipper bag on your counter to store them after they've cooled
Oopsie Bread - 12 pcs
3 large eggs
1/8 tsp cream of tartar
3 ozs cream cheese
1/8 tsp salt
Serving Size - 19.7g
Amount Per Serving
Calories - 43
Total Fat - 3.7g
Saturated Fat - 1.9g
Trans Fat - 0.0g
Cholesterol - 61mg
Sodium - 63mg
Total Carbs - 0.3g
Sugars - 0.1g
Protein - 2.1g
For flatter bread to use as pizza crust or lasagna noodles, pour mixture into a flatter dish.
For a loaf, pour into a loaf dish. Bake for about 30 minutes, or until golden brown.
I made these neato things called "cloud bread" …
2 T chopped cranberries, raisin, cherries, blueberries (mixed, dried)
2 T chopped walnuts
1 tsp sugar free Cinnamon syrup (DaVinci™)
Bake as directed.
Mix some cream cheese with some Splenda™ to taste...(sweetened cream cheese) and a little butter to smooth it out, use as a "frosting" for the "pastry".
I used 4 eggs and 4 oz cream cheese plus a pinch of cream of tartar . I followed the recipe and incorporated into the yolk mixture:
2 tbsp. Kraft Parmesan cheese (go for the cheap stuff here)
a pinch of garlic salt
1/2 tsp dried oregano plus 2 tsp. chopped fresh oregano if you have it.
This is the recipe I use for 6 rolls...procedure is the same as the cream cheese ones:
4 eggs, separated
1/4 tsp cream of tartar
3 tablespoons mayo
You do exact same procedure...add the mayo in with the yolks just like you would the cream cheese... I cannot tell a difference in taste....
I sometimes add some garlic powder and sprinkle cheddar on top of the mounds for garlic rolls
This makes 6 rolls for a total of 2.8 carbs for whole recipe
“How do I store Oopsies?”
Let the rolls rest on your counter for up to a day on the cooling rack. After this, I place them in a plastic sack or container with the bag open or the lid loose either on the counter or in the fridge. Air circulation helps keep these from becoming sticky. If you are concerned about leaving these on the counter, by all means, you can store them in your refrigerator.
When you put them away, cover loosely in foil or a paper sack. They get sticky in plastic bags or wrap.
“Can Oopsie rolls be frozen?”
Absolutely. I store mine two per bag and then place smaller bags into a larger Ziploc for extra protection from frost. When I want to use them, I pull out a bag o twins, place them on the counter and allow them to that. Once they are able to be removed from the bag, place them on a cooling rack and let them come to room temperature. Use them as you usually do. I have never noticed a change in texture or in flavor due to freezing.
Oopsie Cheddar Rolls
4 jumbo egg whites
3 jumbo egg yolks
1/8 tsp. cream of tartar
3 drops liquid sucralose or 1 packet of Splenda
dash of salt
3 oz. cream cheese
1/4 cup shredded very sharp cheddar cheese
Preheat oven to 300° F. Separate eggs and allow to come to room temperature. Beat the egg whites and cream of tartar until very stiff. In another bowl, beat the egg yolks, sweetener, salt and cream cheese until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Fold in cheddar cheese shreds carefully. Divide the mixture into 6 mounds on a parchment paper lined cookie sheet. Flatten the mounds slightly. Bake at 300 degrees F. for 30 minutes, turn off oven, then leave rolls in oven for 10 more minutes to allow rolls to gain more structure. Remove from oven and cool on wire rack. Store in an airtight bag in the refrigerator. Freezes well. Makes 6 servings.
3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
Flavored popcorn seasoning
1. Preheat oven to 300 degree Fahrenheit.
2 In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes.
3. In another mixing bowl, combine egg yolks and cream cheese.
4. Carefully fold yolk mixture into whites.
5. With a spatula, scoop mixture into a sandwich or quart-sized food /sandwich bag with a tiny bit of the edge cut off to make a 1/2″ opening.
6. Pipe batter into 2″ doodles on parchment paper.
7. Bake for 15-20 minutes or until doodles achieve a light golden brown.
8. Cool slightly.
9. Lightly toss with popcorn seasoning in a bowl.
10. Place in dehydrator for 2 hours on high heat or allow to stay out overnight to achieve more crunch.
11. Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
Makes 3-4 cups cheese doodles.
*Nutritional Information: this does not contain the amount of scant carbs totaled in for popcorn seasoning. 0 carb on many labels simply means “less than .5″.
For 1/2 recipe:
1.7 g, Fiber: 0 g,
1.7 g, Protein: 12.65 g,
Fat: 22 g
Per entire recipe:
3.4 g, Fiber: 0 g,
Net Carbohydrates: 3.4 g,
Protein: 25.3 g,
IF you use a “star” tip on your piping bag, you’ll get crispier cheese goodies because they’ll come out with “ribs” instead of smooth sides and thus have more surface exposed while baking and dehydrating.
I really like how light and airy, yet flavorful, they are. It’s like the tastiest packing peanut you’ll ever eat.
Oopsie (Chicken) Pot Pie
Crust: Oopsie roll dough
3 ounces cream cheese
3 eggs, separated
1/8 tsp cream of tartar
Preheat oven to 300 degrees.
Beat whites with cream of tartar for 3-5 minutes or until stiff peaks form. In a separate bowl, mix yolks with cream cheese. Combine the two bowls carefully, folding ingredients together until just blended.
Pour batter into 2 greased 9″ pie pans and bake for 30 minutes. Makes 2 crusts (this recipe uses only 1 crust).
1 cup Alfredo sauce
1 cooked, chopped chicken breast
1 can Veg-All
Preheat oven to 350 degrees.
Combine filling ingredients. Pour into prepared, baked crust.
1 cup mozzarella cheese
1/4 cup Parmesan cheese
Top casserole with cheese and bake at 350 degrees until cheese is bubbly, about 30 minutes.
Makes 8 servings.
Carbohydrates: 9 g,
Fiber: 2 g,
Net Carbohydrates: 7 g,
Protein: 21 g,
Fat: 40 g
You could probably use any thickened soup in place of the Alfredo. I'm thinking cream of bacon mushroom soup would be really good.
Can't make an Oopsie? Try a Floopsie!
Anyone can make these
4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2 tsp worth of sweetener (Splenda.. whatever equivalent)
2TBS coconut flour (I might try almond next...)
Blend in magic bullet or blender and pour into a well-greased 9x13 pan. There will be small lumps of cheese. That's OK.
Bake at 300 for 25 minutes
It tastes a wee bit like cornbread, but smooth.
Or leave out the sweet and make them into bread for sandwiches. I will leave them overnight and see how they hold up in the am for breakfast.
I think they would have to be cooked longer if they are going to hold up to a burger though.
Fold 1 T (or 3 teaspoons) into mixture
2 T minced onion (1.5 metric tablespoons)
1 T butter
saute minced onions (e.g. diced finely) in butter, dry well with paper towels, fold into egg mixture.
Process 6 rolls until crumbs form.
Some Oopsies, despite best efforts, end up being poured into a jellyroll pan and baked into flat pieces of bread. The upside? French toast!
I use some of those egg rings to make perfectly round ones.
I just use a cookie sheet lined with parchment paper.
I had some which puffed up so much I used one as a cream bun. I made the recipe with a little sweetner and vanilla and I was able to stuff them full of whipped cream, and top which choc ganache. I left them in the fridge and the next day they were like a cream bun. Totally awesome and hardly any carbs. But this is best if you pile up the whites as high as possible so that you fill one Oopsie with cream by making a hole in it and piping or stuffing it full, rather than making a sandwich. I also tried some in a long sausage shape to make eclairs and it worked!
Do not store them in plastic baggies. Put them between napkins or paper towels and then put them in a plastic bag like you get from the store and just lightly close it, do not tighten it up. They’ll stay nice and moist.
For those of you with a dairy issue, you can use 3 tbs of mayo instead of the cream cheese (that's what I do). I also add a scoop of vanilla protein powder to the yolks. It makes them taste exactly like the buns at BK.
I poured the batter into a cake – loaf pan and baked 45 mins on 350. Awesome. Also, added 2 tbs of coconut flour. Fantastic.
I added a tiny pinch of sea salt & a Tbs of butter to the yolk mixture. Then to half I added shredded mozzarella cheese & a sprinkle of garlic.
I fried some tonight in butter (we love fried bread/eggy bread here in the UK) and it was lovely! Crispy and melt in the mouth at the same time…
I keep some Mini Wilton cake pans for those occasions when my Oopsies don’t set up, and find that having those small containers make for fuss-free, nonstick baking. If you have the space in your cabinets for a few, they’re worth it! One batch of Oopsies makes six buns in those.
I also make a loaf of bread with it too! I use 4 eggs, 4 oz cream cheese and 1/2 t cream of tartar. Beat the egg whites until VERY stiff and thick. The stiffer they are, the less they break down! Then beat the yolks and cream cheese until VERY smooth and VERY thick! Then, gently fold them together and pour into a greased (I spray mine), standard sized bread pan. Bake at 300 until golden brown. Cool ALL THE WAY before slicing or it will fall. I store mine in a dish towel on the counter.
The other thing I do with the Oopsie basic is add a few T’s of beef broth because it magically becomes the perfect “Yorkshire Pudding” to serve alongside your favorite roasts or prime rib and make you forget about the missing potatoes.
I was given a Whoopee pie pan (sort of like a muffin top pan but a bit smaller) so I made my first batch tonight. Nothing short of amazing. So much easier than I thought they would be...no trial and error. Perfect buns for my burger tonight.
Oh hey, if you make Oopsies in a Whoopie pie pan, they are Whoopsies!!
I like to make mine with sweetener and cinnamon in the original recipe and then dip in egg and fry like French toast...also I add some sweetener and vanilla to recipe, and top with whipped cream... just like a Twinkie… yum
I put a tablespoon of xylitol instead of Splenda in mine, they came out deliciously sweet and would be fantastic as part of a dessert :yum:
I added maybe a tsp of fresh orange zest, a 1/4 tsp each of lemon and orange flavouring, and some liquid sweetener to taste. Delicious, orange-y, with tangy bits
These mini pie tins are the best. The little pie pans give them the perfect shape and size and seem to help them hold up for a more bread-like texture.
Oopsie breakfast sandwich!
I read another variant somewhere in which the baker made close facsimiles of Red Lobster biscuits by adding garlic powder, a little salt, parsley, and finely shredded cheddar in (and on top) of the Oopsies.
I love "Miami Onion rolls", which can be adapted onto Oopsies with onion powder, a bit of salt, and rehydrated minced onion on top.
I hope the recipes, comments, and PICTURES inspire everyone to go make yourself some Oopsies!
If you find any new and delicious variations, I'd love to know about them!
Saturday, November 09, 2013
I've been struggling with an unexpected case of edema for about a month or so. It came on overnight and has been very slow to resolve. It doesn't help that I can't exercise to move some of that fluid out.
I've also been on the specialist-wagon lately. First, my pulmonologist tells me (before the edema episode began) that the every-other-day diuretic isn't cutting it. Daily now. Okay, fine. I'm in the bathroom every 2 hours, round the clock. Except when I know I have to go out, in which case I just don't take it.
Then, the next trip a couple weeks later to the cardiologist... and he's not content with the daily furosemide. He changes it to TWICE daily. Fabulous.
And today, it's the endocrinologist. I've naturally gained weight, mostly water (even he says; but I'm not so sure).
So he asks how much water I drink, and I said, well, not as much as the typical recommendation - maybe 32 or so ounces a day... but I'm always thirsty. To which he replies - no! no more than 24 ounces per day until the edema resolves! I know in my mind this makes sense. But I'm already dying of thirst, and phlebotomists hate me because I'm always dehydrated to boot.
Then my husband, traitor that he is, offers that I eat too much salt (he isn't fond of salt, so he thinks no one else should have any, either). So the endocrinologist falls right into that and tells me "no salt!" I suppose it barely matters, since I'll have nothing to salt shortly.
He's also the one who's got us on this LC/Primal diet. That has been a good thing, and I'm glad for his direction. But I'm not nearly so happy about these new constraints. If he had his way, we'd be no/low fat, too. In the past we've agreed to disagree on that point, and it's been okay.
So, here's my dilemma:
I'm supposed to limit my carbs to 30 - 50 g per day. I can do that.... I did it in the beginning, and I do honestly need to get back there. I've let it creep up, and that just isn't working.
I have intolerances and sensitivities. FODMAPs and nightshades are nearly 100% off my list of edibles.
My gut can't tolerate much roughage due to scleroderma-related GI problems.
Similarly, I have to be very cautious with heavy proteins. I can eat lots of eggs, and do... but this creates a bit of stress for the endocrinologist, who thinks fats (ie egg yolk) are at least semi-evil. But I can digest them without distress. Meats, well. I have to eat small quantities and space them out.
I can't tolerate any cruciform veggies. Due to the low carb, I'm not supposed to have any starchy veggies. Or sugary ones, like carrots. I do eat small amounts of carrots, and we had a small skirmish about eating green beans because of the teeny little beans in there! sheesh I agreed to eat the frenched ones which possibly have fewer beany-seeds in them.
Someone please tell me what the heck it is I'm allowed to eat?!?
I quipped somewhat sarcastically that I ought to just quit eating and live on meds, supplements, and Atkins shakes. He (endocrinologist) says I can do that. I don't know if he's being facetious or not. But I'd better not drink *many* of the Atkins shakes, at 11 ounces per container! That's half my day's allotment of fluid!
So I'm mad and frustrated and at the moment I've decided to do exactly that. I know, after I've fasted a day or so, the hunger will go away. What I'll do after that, I have no idea.
Probably collapse from exertion slogging to and from the bathroom and end up in a hypoglycemic crisis in the ER. And I'm not diabetic.
Meanwhile, DH is playing up concern by offering me food. Well, I can't have any food. And any food that I might be able to accept isn't attractive to me totally sans salt. So there you go.
And maybe me, too.
Sunday, August 04, 2013
This is a blog I happened across that gave me some moments of fun and fantasy. I thought I'd repost here just for the halibut!
The original member's blog didn't have her responses, but mine does.
Put your imagination beanie on --
Fill in your answers!
"Re posting something I put up a week or so ago just for fun but soon afterwards deleted.
On second thought, however, I bring it back.
…you have just won a $700-million lottery (!), which means after taxes (damn IRS) you now have about $350 million to do with whatever you please.
Allowing yourself to be totally self-absorbed, please list 10 things you would definitely do now for yourself. Keep in mind, the list does not have to be PRIORITY things to do or even the very first ten things you would do – These are just 10 things that might ‘quickly’ come to your mind to do just for YOURSELF right after you have learned that you are now rich. "
1. Put a load of the winnings into a trust which would pay me a “salary” to cover our needs and wishes – maybe about $5K per month for life
2. Get a kitty to fill the empty spot left in my life after the last one died of old age
3. Have a personal assistant (?) to drive me around and help me in pursuing wishes and needs (I’m disabled… this is a big challenge for me!)
4. Go on a really long cruise
5. Build a custom home – not extravagant - preferably a small estate farm where we could raise our own food (with staff to manage it, naturally!)
6. Buy or build a couple seasonal vacation homes
7. Hire a great staff for those homes
8. Commission a custom RV to go between!
9. Have an awesome library
10. Get more education on a variety of subjects
"OK, now list 10 things you would do for others – people you actually know. Keeping in mind that the list does not have to be about PRIORITY stuff to do, or even the very first ten things you would do. The list represents just 10 things that might quickly come to mind to do for others right after learning you are now RICH! "
These aren’t all for people I know… is this “cheating?” !?!
1. Pay mortgages off for family members who have them
2. Set up a trust for “Mom,” so she isn’t scrimping and worrying about ever having to leave her home, or maintaining it
3. Set up trusts for the nephews and nieces; but only to pay basic living expenses until they’ve learned to earn and manage their own!
4. Take the whole fam-damly on a long vacation!
5. Buy my friend a home they can live comfortably in, with a small trust set up for basic needs
6. Build a rental/leased home community (homes? apartments?) which would include family garden plots, and maybe small livestock
7. Start an assistance-pet or rescue service to work with “unhomeable” discarded animals, and to benefit those who can’t afford the expensive commercial providers
8. Open a truly healthy restaurant – with a REAL chef
9. Open a school based upon the railways (ie, on a custom train), getting kids out into our real history, and teaching REAL life skills
10. Open a clothing store that carries attractive garb styled for us – and a seamstress in-house to alter anything it sells! Custom-designed clothing, perhaps. And shoes!
Sunday, July 21, 2013
I’ve been lurking a bit the last few days. That may be a permanent condition, I don’t know at the moment. You see, I committed the unforgiveable: I shared personal experience and nutritional information I’ve gleaned from various sources with the open membership here at Spark.
I should have known better, and stayed sequestered in our “alternate” group forums. But I didn’t. I am interested to hear what people are saying in general. For those of you who are acquainted with me through my posts, you know I am very concerned for people who are seeking and failing in their past (and maybe current) diet plans. When someone asks a question, or expresses a concern or confusion which I have either experienced myself, or have some information to impart, I offer it to them. I never *recommend* a thing to anyone, or present it in a way which might be considered a directive… not “advice,” per se. If I am quoting a resource I’ve been able to corroborate from several (reliable) sources, I will give it a bit more weight… but I ALWAYS qualify anything by stating everyone should do their own due diligence, research it themselves, check it with their healthcare team, and NEVER just adopt my individual regime without taking responsibility for their own health.
Be that as it may, I got a smart “slap-down” on an open forum for posting a reply to a person who was concerned and asked a specific question that I also had, and have done some information mining upon, and thought I might be able to join in the discussion she opened. My mistake. I’ve cut-n-pasted a bit of the interchange here…
“I just got the results of a health screening back and my cholesterol levels were off. My total cholesterol was actually a little below the healthy/normal range... Any tips on what I can eat or do to raise my HDL without raising my LDL? “
I responded with my experience, and cut-n-pasted the exchange I’d gotten from the alternate site, since another respondent on the thread here seemed dubious about what I’d said. After I’d done that, yet another poster offered up a long commentary about what to eat, what will reduce or prevent this or that… a long list of what certainly felt like directives – at least to me. I don’t mind such things in general; I’m capable of taking information like that and following up on it to see if it holds water or if it’s just a knee-jerk reiteration of CW (which I think is more common and less wise… but that’s a topic for another day). So whatever others have to say is fine by me. I welcome alternative viewpoints. It gives me a reason to explore and find more “proofs” to bolster my own.
But then, I get this:
“There is some misinformation on this thread that needs a little clarification.
…there are several statements that are not backed by scientific research.
This site is not about being an experiment of 1.
The goal of this site is to help our 12 million members achieve and maintain a healthier body through evidence based, peer-reviewed published research on nutrition and fitness.
I am not aware of any research evidence the shows long term usage of coconut oil to boost HDL level.
I am not aware of any research evidence that shows that long term usage of a high fat diet boosts HDL level.
While you may share what you are personally doing; we do have guidelines here at Sparkpeople asking all members to use evidence based research data when sharing nutrition and fitness content.”
NOW I take exception.
In the first part… I never offered a statement which was unfounded by current science. I am a medical professional. I’ve been in my field for over 30 years. I know “fluff” from substance, and I don’t rely on ANYthing unless I can cross-reference it. Does it always agree with CW? No. Is that a bad thing? Maybe. Maybe not. If we never questioned CW, we’d still be afraid of falling off the flat plane of the planet (Those forward-thinkers were ostracized as heretics, too).
Very many of my researched topics come from Google Scholar™. I mention this to people occasionally and they don’t even have an idea what that IS, much less use it. I have subscriptions to several medical e-journals and research-reporting sites. A couple of them I pay for, even though I’m retired and don’t have to have them. I also use the standard Google™. I also use blogsites from groups aligned with whatever concept I’m trying to get information about – unless I get a feel that it’s biased or has conflict of interest, or else isn’t doing any independent thinking other than to reiterate what’s been “sold” to them. I can read that original from the original. I don’t want to just hear a repetition because it’s something to say without engaging any brain cells. I didn’t think forum posts had to conform to MLA standards, so I haven’t been citing or footnoting every word I put in a comment. Again, my mistake.
OTOH… I have to say that I’ve not seen anyone else writing in MLA style, either. Most everyone who has a link to share will do so, as do I. But citations? I’m not sure I’ve EVER seen a post with a citation or footnote. Perhaps I’m just oblivious.
On the second point…
This site is EXACTLY about “being an experiment of 1.” We’re all sharing our personal experiences. It’s in every single post, on every forum, and is considered by many to be the very most valuable asset they gain from SP. We share our trials, our successes, our fears, our hopes, our “experiments” with our eating choices… every person posting is “an experiment of 1.” Even those who aren’t prolific posters are still working toward their own particular goals singularly. We’re not a hive of bees.
On the third point…
I’m unimpressed to have numbers thrown at me. The fact that more people believe a thing carries absolutely no weight whatsoever with me… unless to make me more suspicious of it.
For the administration personnel to bow to that pressure is expected. Advice given from an “authority” is always subject to dispute or objection, and in that light, SP *officials* simply have to stay within guidelines. Perhaps they would still do so in an unconstrained environment – eg, personal conversations… or perhaps they might not. In any case, it isn’t possible in a public forum where they’re perceived as experts and could possibly be taken more to heart than even the members’ personal healthcare teams. I get it. But the line is drawn when it’s expected for that same membership to adhere to the business practice and standards guidelines that the administration has to follow. We’re sharing, not dispensing, information and experiences.
On the fourth point…
I can hardly be held accountable for the fact that a trained expert is “not aware” of information that is readily available to unbiased enquiry. Can they recommend it? SHOULD they recommend it? well, probably not. See point 3, above. Is it recommendable? *I* believe it is. I’ve seen enough repetition of some of those topics online, in print, via research, and from personal experience, that I feel confident enough about it to share it with others and to incorporate it into my own health plan.
As a credentialed medical professional, I am required to maintain my qualifications by attending continuing education to the tune of a minimum number of contact hours per requalification period. If I fail to do this, I will lose that credentialing and have to start “from zero” by sitting again for the examination. This puts a minor fear in me, naturally. But I also feel that if I’m going to give myself a title, I need to have competency in it. Not only that, I love my field. I WANT to know what’s happening, and to be cognizant of new thoughts and corrections in old ones. Keep in mind, I AM RETIRED. I don’t need to do this! And yet, every recertification period, I typically have twice to three times the number of requisite hours to submit to the authorizing committee. So… why is a similar medical professional “not aware” of the massive amounts of new information being promoted in the field? *I* am aware of it (and it’s not even in my field!). I actively search for it. And yes, I throw out a fair amount of it as simply not credible… or else having questionable science behind it. I’m not just swallowing every likely-sounding tidbit I happen across. I am discriminating, although I’m also not refusing to consider possibilities. “Not aware?” No. I don’t think I’m not aware. And I’m not sure I’d admit to it if I was.
And on the last point, I simply have neither time nor inclination to compose technical dissertations, complete with citations. I suppose that means I am barred from any posts, since members are admonished “to use evidence based research data when sharing nutrition and fitness content.” As a result, I suppose I won’t be able to join in as many discussions as I’d like to. I can’t reach out to others struggling for understanding or support. I guess I should say, “I shouldn’t,” because there are, no doubt, going to be times I simply can’t help myself. I offer some concern to you on the same subject. I guess we can’t just talk with each other. Get the MLA Style book.
I’m mostly despondent about the whole ordeal. I feel excluded and singled out. I feel strongly discriminated against. I had respect for SP and the service they provide. But now it’s overshadowed by the squelching of independent thought. I am grateful for the benefit I am having with the Nutrition Tracker. I suppose, since this is a free site, that they can simply block your membership any time the whim takes them. I don’t want to lose access to the one resource remaining to me here, so I have to find some way to break myself of sharing in the community give-and-take. It will make my journey much more difficult. I see no alternative.
Those of you who can still help others groping along here have my envy and admiration. Please put my good wishes alongside yours where you can!
Tuesday, July 02, 2013
Heh. I'm feeling pretty snuff about myself today!
I dredged my way through all my CE assignments, with the exception of two which I couldn't get to. They're ones you have to post the first part for the instructor to approve, and then she unlocks the next portion. So there's two of those left - but they're followup of the primary I've already submitted. woo-hoo!
I got some email from a former CE instructor (in my specialty) who's decided I'm the authority, and she sent me some pics to evaluate. That felt pretty empowering.
I got over whatever digestive malady I brought upon myself and (so far) I'm able to eat again. I don't know; maybe that's NOT a good thing! lol
And THEN... (probably because of that indiscretion) the scale was kind to me today and taunted me with a number about 2 pounds less than I saw the last time I climbed aboard. I'm not going to get wild about it -- but it's a nice idea, and I'll take it for what it's worth!
It's a pretty day here, although the radar and forecast is for rain later. I don't know why I even mention or consider such things: it's FL! This is how it's SUPPOSED to be! I can remember some years it being so dependable you could nearly set your clock by the afternoon shower. I sort of like the thunder and the little whippy breezes. Storms energize me. Give me a storm over a sunny day with fluffy clouds anytime!
So most of my "oughtas" are behind me. It wasn't the ordeal I had envisioned. It never is. This is my traditional approach. I know it's just dread, and it's not real. I don't know why I'm so slow on the uptake with this! I feel like I'm at least moderately intelligent. I should be able to assimilate this! oh well There's another line-item to go along with my "slacker-iness" (is that even a word?!?)
Anyway, I have a day I can contemplate and dig into more fun stuff now. See, I even get to reward myself! and still... I don't learn! sheesh I might catch up with my (snail-mail) pen pal, who's been languishing sans correspondence for a couple weeks now. I might pick up a little craft project I'm going to make for my friend. I might finish reading one of my just-for-fun books. I might work through a couple more reviews, which I seem to have abandoned recently. Well... maybe not. That feels a bit like an "oughta"! But it's a "wanna" too. We'll see. Or I might just be completely useless and go out and sit in the sun and enjoy the day until the rain kicks in.
I have no idea. Possibilities are endless! What a nice feeling.
Hope you all have some nice feelings to shower upon yourselves too!
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