From what I've read, hyponatremia is further only a risk if you've been working out long or hard enough to damage the muscles beyond a certain point (ie. marathon distances). Running in a half marathon (assuming you had trained for it properly), for example, probably wouldn't be enough to cause much risk no matter how much water you drank.

The reason this was a problem was because the hydration advice was to just drink as much as you could stand to, regardless of thirst. That turns out to be too much if there is significant muscle trauma. I heard currently, they have scales at every water stop in some marathons, and you're supposed to just drink enough to keep yourself at the same weight throughout the race.

They are not nuts, but close enough. Toasted or raw sunflower seeds (toast them yourself to avoid the fried ones you will typically get, or use sparingly if they're greasy) are good on salads, as are raw hulled pumpkin seeds. They've got a greeny sort of taste, but they're pretty good for you.

Jough, I would just go for the chicken skin in tiny amounts. Make it a once a week treat or something (one single drumstick, eaten very slowly), but stick to that. Another thing I liked about the calorie counting was that I could have measured indulgences, and compensate by just eating something really lean the next day.

Weighing yourself in the morning, after the whizz, will give you more consistent results (it will be your lightest weight, but it will *always* be your lightest weight). Even that will fluctuate daily, but it's less likely to include the pound of vegetables you had for dinner etc. Even better is to plot these daily numbers on a graph, and then you can more easily see the pattern over time. That is if you are fixated on weight, though.

I still really enjoy the hardcore numerical approach to anything related to the body, though. My husband and I needed to lose some weight, and we went on a totally anal calorie counting plan (I printed out lists of the stuff we eat, in /100g units, and kept it in a binder on the table, and we weighed everything significant on an accurate digital scale). We both ended up losing 20 lbs, but the nice thing was that it had to work. I've been eating fairly healthy for a long time, and getting moderate and sometimes heavy exercise (usually walking at least 3 miles a day, often more intense cardio and weights too), but it wasn't enough and so I found the 'just eat healthy and exercise' advice pretty frustrating. The problem seemed to be that I was eating too much, but I never for certain that that was the specific problem until we actually kept track of it. In the end I'm glad I did it if only because now I know that I actually do have control over this process if I choose to exercise it.

The soundtrack to the first Teenage Mutant Ninja Turtles movie.

I did get an ice cream maker some time ago. While it's pretty cool to be able to go all crazy making whatever flavour you like, the result is not quite as good as when the professionals do it. I have one of those simple bucket full of antifreeze and hand crank ones, so it's possible that one can do a lot better with a fancier one. The main problem seems to be that when I have to transfer it to some other container, the ice cream freezes pretty solidly, so I am probably not managing to get enough air in it. It seems to be better for sorbets and ice creams with a little bit of booze in them (mint chocolate chip made with creme de menthe, rum screech and raisin). Gin and tonic sorbet (with a bit of lime) is actually pretty nice. Prune sorbet is better than you might expect!

I must like ice cream, because I am nodding in agreement with basically everything that's been mentioned here. Pretzels with ice cream, peanut butter chocolate, both of those together. Cinnamon ice cream is great but shamefully underrepresented. Tofutti cuties are good too even if occasionally lethal.

It just hit me now that it might work out better if I whipped the cream separately, then folded it into the chilled custard mixture just before freezing. Damn it, now I might have to make some more.

So of course now I'm wondering how many readers have experimented at home.

I don't really eat Ice Cream.  Is it okay if I just have the cake?

No cake. Only Cookie Puss.

I don't know where it fits, but




RUM RAISIN.


That is all.

It is definitely hard to classify, but I would say the rum fits more into the caramel category. The raisins are not really tangy enough to be included with the fruits.

You'd almost think there would be a clearer classification scheme by now. I'm having a hard time picturing this. I guess it would start with the base flavour and then group by features. I'm sure someone must have done this, because it is a very important issue. Of course someone did, but it is not so satisfactory. There is not enough treatment of particulate diversity.