My weigh in was tonight: down 40 pounds.
Anyone there? I want to start with points but I can’t afford meetings. So, I thought I’d check the boards and sure enough! There are weight watchers here. This morning I weighed in at my heaviest non-pregnant weight EVER! 170# UGH! So, I want to get it together and drop 50# People say that’s too much for me but it puts me at the bottom of my weight range. So, any help, advice, encouragement would be really appreciated. I’m off now to finish reading pages 2-6 of this thread.
Cheers!
mmm…
Does anyone have a spare points slider? Mine got misplaced in the move.
Joined Weight Watchers about three weeks ago after watching friends get skinny on it and still be cheerful and not obsessive about what they eat. Also, my wife lost a lot of weight with WW a couple of years ago, although she quit and gained the weight back.
I’ve lost 11 pounds so far. Fifteen more and I’ll hit my 10 percent goal. So far, no big problems. I can eat lots of tasty foods and still keep within my points range.
The one thing I crave is something to munch – a replacement for popcorn or potato chips. Sometimes I munch on Kashi Good Friends cereal because it’s low in points, but that’s not quite the same. Anyone have a suggestion?
Popcorn! There’s this great stuff called Smart Pop that is 94 or 96% fat free, and it’s SO low in points. Give it a shot!
Also, I like the WOW chips, made with the no-fat fat substitute, Olean. Don’t believe the hype, it doesn’t cause anal leakage. They’re great. So are Baked lay’s and baked Doritos.
I’m down 44 lbs, 3-4 sizes in 5 months and 3 weeks. I spent a month of that on vacation and didn’t follow the program for about 5-7 days during that time, nor did I exercise much at all. It really works, if you make it work.
scout1222 has sent me a slider. Everyone can breathe now.
Phew!
In fact, it went out with today’s mail.
I can’t thank you enough. I’m sticking with foods that I know the points value of, and it’s getting sort of monotonous.
I was thinking of joining WW, but I’m vegan and most of the stuff I eat is cooked from scratch. Is the point system set up so that I can calculate the points of a meal based on the various ingredients? I tried looking and asking around, but I could only find info on general vegeatarians, and I couldn’t find anything on how the points system works. I thought I’d ask youse guys as you seem to know alot about the program.
Yes, Joyfulgirl. If you know the point value for the ingredients, you can determine how much per serving of anything that you make.
For instance, if you’re making a casserole, you would count the points in each of the ingredients; we’ll say 40 for the whole thing. Divide by the number of servings (we’ll say 8) and you’ve got 5 points for the serving.
The “Getting Started” booklet that I got when I started had point values for common cooking ingredients. With a points slider, you can figure out the point value for any pre-packaged food, such as bread or tofu or whatever. Vegetables have set values: Most green things are zero points, corn and peas and carrots are 1 point per cup, etc. It’s a really easy system.
Yes, there is, Joyfulgrl.
In the book they give you there is a list of loads of ingredients and their individual points for a given weight of that food.
I cook from scratch all the time so even though you end up with a big pan of whatever it is, you can add up the total number of points from all the ingredients and divide by the number of meals you get out of it, so you know what you are eating, pointswise.
It is very easy.
For instance, I make a pasta sauce with a tin of anchovies, onions, butter beans, tuna, capers, herbs, mushrooms, peppers and olives. Say the whole pot ends up as 14 points. If you halve it and put half in the freezer, you can have two days of that sauce on xg of pasta and know that you are eating three and a half points worth of sauce, plus the points for the pasta.
Awesome, thanks! I think I’m going to join the online program because of scheduling. I exercise at least 4 times a week and try to cut down on the homemade cookies and such, but I haven’t really been losing weight like I want. This sounds perfect for me.
Congratulations on your successes!
Has anyone switched over to the new points plan yet?
This is my first time looking at ths thread.
After 17 weeks following WW, I am down 26.6, and my wife is down about 35.
Even though we pay to attend the meetings, I think we are financially ahead because we’ve tended to eat out less.
Ya gotta journal and drink the H[sub]2[/sub]O, folks!
I have switched to flex points, as of a week ago. My three-week plateau is gone, and I’m down 1.5 lbs.
I just joined, so the only program I’ve been in is Flex Points, but from what I’ve heard lots of people are breaking their plateaus, and the ones who are having the greatest losses are the ones who eat all of their flex points. It makes sense to me. Shaking up what your metabolism is used to can be a very good thing!
1.5 is awesome, though. You guys rock 
It’s been a couple of weeks since switching to Flex. Who’s got anything to say?
I hate Flexpoints[sup]tm[/sup]
I despise the new point tracking booklet: they’re too damned big. The old ones fit nicely in a back pocket without sticking out 2-3 inches. These? If you don’t carry a purse around they aren’t convienient at all and I’m long past the time in my life (pre credit-cards) where I like the look of a checkbook sticking out of my back pocket–these are just the size and shape of one.
Plus, I think the bookkeeping is a pain in the ass and needlessly complicated (there are now two pools of points per week instead of just one and one of them you add up to a goal and the other you subtract down from a goal :rolleyes: Who thought this up??? The old one, I could keep straight in my head if I needed to.), I liked the feeling of “earning” extra points by eating less, saving and conserving rather than having them just given to me and I’ve gained 2 pounds since the switchover and have had no weeks when I’ve lost weight under Flex…
I’m goin’ back to Winning Points.
Note: if Flex is workin’ for you, fine! But it’s not workin’ for me at all and I wish Weight Watchers would give us the choice of which plan to use.
Fenris, feeling a trifle disgruntled by the whole thing.
Fenris, you don’t need to use those stupid books. I use a notebook, a 7 3/4" x 5" spiral-bound book. I write the number of flex-points I have for the day at the top of the page, and the date, and usually my weight. I then journal down from there. I put four days (usually) on a page.
Use whatever works for you, and remember that you don’t need to go to their meetings and pay them every week if you don’t want to. I started following WW, joined meetings a week later, then quit after a month. I’ve been doing just fine, thank you.
Don’t get discouraged. We’re here to help if you need it.
Thanks Ginger!
I’m not really discouraged, just annoyed and grumpy at the moment.
IMO, the switchover to Flex is a transparently obvious marketing gimmick and while I realize that WW is a business, I resent their marketing gimmick getting in the way of my weight-loss (Yeah, it’s my choice, my decisions, etc but…)
I go for the weigh-ins but skip the meetings. The weigh-ins keep me honest and are worth the money to me, but I generally skip the meetings. Does anyone else here do that?
By the way, when figuring the recipes, there are two methods THAT DO NOT YEILD THE SAME RESULTS for calculating points. Is there a recommended method?
In the first method, you figure the points for each ingredient, then divide the number of points by the number of portions:
(note, these are (mostly) real numbers from a recipe I worked out for a low-point fruit crisp (you use crumbled up Kelloggs All-Bran Cereal for the topping). Also I round up to the nearest 1/2 point.)
Calories Fat Fiber Points
Fruit 250 0 2 5
Lofat marg. 100 1 0 2.5
Sugar 200 0 0 4
All-Bran Cereal 320 2 20 6
(Note fiber on ALL Bran is actually 20 but capped at 4)
---------------------------------------------------------------------------
17.5/6=3 pts per serving
The OTHER method, you total the calories/fat/fiber then divide by servings THEN figure points. The fiber cap of 4 points max is what screws things up. Watch
Calories Fat Fiber
Fruit 250 0 2
Lofat marg. 100 1 0
Sugar 200 0 0
All-Bran Cereal 320 2 20
---------------------------------------------------------------------------
870 3 22
divide by 6 = 145 0.5 3.6
(the fiber would be capped at 4 at this step, were it necessary)
= 2.5 points per serving.
Ok. In my example there’s not much of a difference, but the difference can get bigger: I’ve run into discrepancies of up to 2 points per serving and it could easily be more. I guess the question is, do you cap the fiber at 4 for the entire recipe or for the amount of fiber per serving?
Fenris, Math Geek 
PS a big “Thanks!” to my pal, Scout who posted a bunch of low-point recipes on another board when I was whining about needing some and just being cool! :). That Kielbasa (sp) recipe was a hit!!!