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We will be reaching out to get further information. Lent was a challenge; the game was to ferret out the loopholes. Medieval Food — academic articles and videos The History Notes website tells the story about the food and drink in the Middle Ages Le Viandier de Taillevent — An online translation of the 14th century cookbook by James Prescott Medieval cookery books at the British Library — Learning resources on the medieval kitchen How to Cook Medieval — A guide on how to make medieval cuisine with modern ingredients The Forme of Cury — A late 14th-century English cookbook, available from Project Gutenberg Cariadoc's Miscellany — A collection of articles and recipes on medieval and Renaissance food MedievalCookery. Doesn't anyone there want to see a photo of the stale food? People with knee pain are often steered toward these bikes, since the impact of body weight is not a concern as it is on a treadmill, elliptical trainer, or stair stepper. We wish you continued success on and off the program. 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.

3123 Nutrisystem Consumer Reviews and Complaints

Medieval cuisine

In most households, cooking was done on an open hearth in the middle of the main living area, to make efficient use of the heat. This was the most common arrangement, even in wealthy households, for most of the Middle Ages, where the kitchen was combined with the dining hall. Towards the Late Middle Ages a separate kitchen area began to evolve.

The first step was to move the fireplaces towards the walls of the main hall, and later to build a separate building or wing that contained a dedicated kitchen area, often separated from the main building by a covered arcade.

This way, the smoke, odors and bustle of the kitchen could be kept out of sight of guests, and the fire risk lessened.

Many basic variations of cooking utensils available today, such as frying pans , pots , kettles , and waffle irons , already existed, although they were often too expensive for poorer households. Other tools more specific to cooking over an open fire were spits of various sizes, and material for skewering anything from delicate quails to whole oxen. Utensils were often held directly over the fire or placed into embers on tripods. To assist the cook there were also assorted knives, stirring spoons, ladles and graters.

In wealthy households one of the most common tools was the mortar and sieve cloth, since many medieval recipes called for food to be finely chopped, mashed, strained and seasoned either before or after cooking.

This was based on a belief among physicians that the finer the consistency of food, the more effectively the body would absorb the nourishment.

It also gave skilled cooks the opportunity to elaborately shape the results. Fine-textured food was also associated with wealth; for example, finely milled flour was expensive, while the bread of commoners was typically brown and coarse.

A typical procedure was farcing from the Latin farcio , "to cram" , to skin and dress an animal, grind up the meat and mix it with spices and other ingredients and then return it into its own skin, or mold it into the shape of a completely different animal. The kitchen staff of huge noble or royal courts occasionally numbered in the hundreds: While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people.

Guidelines on how to prepare for a two-day banquet can be found in the cookbook Du fait de cuisine "On cookery" written in in part to compete with the court of Burgundy [44] by Maistre Chiquart, master chef of Amadeus VIII, Duke of Savoy. Food preservation methods were basically the same as had been used since antiquity, and did not change much until the invention of canning in the early 19th century.

The most common and simplest method was to expose foodstuffs to heat or wind to remove moisture , thereby prolonging the durability if not the flavor of almost any type of food from cereals to meats; the drying of food worked by drastically reducing the activity of various water-dependent microorganisms that cause decay. In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters.

Subjecting food to a number of chemical processes such as smoking , salting , brining , conserving or fermenting also made it keep longer. Most of these methods had the advantage of shorter preparation times and of introducing new flavors.

Smoking or salting meat of livestock butchered in autumn was a common household strategy to avoid having to feed more animals than necessary during the lean winter months.

Vegetables, eggs or fish were also often pickled in tightly packed jars, containing brine and acidic liquids lemon juice , verjuice or vinegar. Another method was to seal the food by cooking it in sugar or honey or fat, in which it was then stored. Microbial modification was also encouraged, however, by a number of methods; grains, fruit and grapes were turned into alcoholic drinks thus killing any pathogens, and milk was fermented and curdled into a multitude of cheeses or buttermilk.

The majority of the European population before industrialization lived in rural communities or isolated farms and households. The norm was self-sufficiency with only a small percentage of production being exported or sold in markets. Large towns were exceptions and required their surrounding hinterlands to support them with food and fuel.

The dense urban population could support a wide variety of food establishments that catered to various social groups. Many of the poor city dwellers had to live in cramped conditions without access to a kitchen or even a hearth, and many did not own the equipment for basic cooking. Food from vendors was in such cases the only option. Cookshops could either sell ready-made hot food, an early form of fast food , or offer cooking services while the customers supplied some or all of the ingredients.

Travellers, such as pilgrims en route to a holy site, made use of professional cooks to avoid having to carry their provisions with them. For the more affluent, there were many types of specialist that could supply various foods and condiments: Well-off citizens who had the means to cook at home could on special occasions hire professionals when their own kitchen or staff could not handle the burden of throwing a major banquet.

Urban cookshops that catered to workers or the destitute were regarded as unsavory and disreputable places by the well-to-do and professional cooks tended to have a bad reputation. Geoffrey Chaucer 's Hodge of Ware, the London cook from the Canterbury Tales , is described as a sleazy purveyor of unpalatable food. French cardinal Jacques de Vitry 's sermons from the early 13th century describe sellers of cooked meat as an outright health hazard.

The stereotypical cook in art and literature was male, hot-tempered, prone to drunkenness, and often depicted guarding his stewpot from being pilfered by both humans and animals. In the early 15th century, the English monk John Lydgate articulated the beliefs of many of his contemporaries by proclaiming that "Hoot ffir [fire] and smoke makith many an angry cook.

The period between c. More intense agriculture on an ever-increasing acreage resulted in a shift from animal products, like meat and dairy, to various grains and vegetables as the staple of the majority population. A bread-based diet became gradually more common during the 15th century and replaced warm intermediate meals that were porridge- or gruel-based. Leavened bread was more common in wheat-growing regions in the south, while unleavened flatbread of barley, rye or oats remained more common in northern and highland regions, and unleavened flatbread was also common as provisions for troops.

The most common grains were rye , barley , buckwheat , millet and oats. Rice remained a fairly expensive import for most of the Middle Ages and was grown in northern Italy only towards the end of the period. Wheat was common all over Europe and was considered to be the most nutritious of all grains, but was more prestigious and thus more expensive. The finely sifted white flour that modern Europeans are most familiar with was reserved for the bread of the upper classes.

As one descended the social ladder, bread became coarser, darker, and its bran content increased. In times of grain shortages or outright famine, grains could be supplemented with cheaper and less desirable substitutes like chestnuts , dried legumes , acorns , ferns , and a wide variety of more or less nutritious vegetable matter.

One of the most common constituents of a medieval meal, either as part of a banquet or as a small snack, were sops , pieces of bread with which a liquid like wine , soup , broth , or sauce could be soaked up and eaten. Another common sight at the medieval dinner table was the frumenty , a thick wheat porridge often boiled in a meat broth and seasoned with spices.

Porridges were also made of every type of grain and could be served as desserts or dishes for the sick, if boiled in milk or almond milk and sweetened with sugar. Pies filled with meats, eggs, vegetables, or fruit were common throughout Europe, as were turnovers , fritters , doughnuts , and many similar pastries. By the Late Middle Ages biscuits cookies in the U.

Grain, either as bread crumbs or flour, was also the most common thickener of soups and stews, alone or in combination with almond milk. The importance of bread as a daily staple meant that bakers played a crucial role in any medieval community.

Bread consumption was high in most of Western Europe by the 14th century. Estimates of bread consumption from different regions are fairly similar: Among the first town guilds to be organized were the bakers', and laws and regulations were passed to keep bread prices stable.

The English Assize of Bread and Ale of listed extensive tables where the size, weight, and price of a loaf of bread were regulated in relation to grain prices. The baker's profit margin stipulated in the tables was later increased through successful lobbying from the London Baker's Company by adding the cost of everything from firewood and salt to the baker's wife, house, and dog.

Since bread was such a central part of the medieval diet, swindling by those who were trusted with supplying the precious commodity to the community was considered a serious offense. Bakers who were caught tampering with weights or adulterating dough with less expensive ingredients could receive severe penalties.

This gave rise to the " baker's dozen ": While grains were the primary constituent of most meals, vegetables such as cabbage , chard , onions , garlic and carrots were common foodstuffs. Many of these were eaten daily by peasants and workers and were less prestigious than meat.

The cookbooks, which appeared in the late Middle Ages and were intended mostly for those who could afford such luxuries, contained only a small number of recipes using vegetables as the main ingredient. The lack of recipes for many basic vegetable dishes, such as potages , has been interpreted not to mean that they were absent from the meals of the nobility, but rather that they were considered so basic that they did not require recording. Various legumes , like chickpeas , fava beans and field peas were also common and important sources of protein , especially among the lower classes.

With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants. The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day.

Fruit was popular and could be served fresh, dried, or preserved, and was a common ingredient in many cooked dishes. The fruits of choice in the south were lemons , citrons , bitter oranges the sweet type was not introduced until several hundred years later , pomegranates , quinces , and, of course, grapes.

Farther north, apples , pears , plums , and strawberries were more common. Figs and dates were eaten all over Europe, but remained rather expensive imports in the north. Common and often basic ingredients in many modern European cuisines like potatoes , kidney beans , cacao , vanilla , tomatoes , chili peppers and maize were not available to Europeans until after , after European contact with the Americas, and even then it often took considerable time, sometimes several centuries, for the new foodstuffs to be accepted by society at large.

Milk was an important source of animal protein for those who could not afford meat. It would mostly come from cows, but milk from goats and sheep was also common.

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly. Poor adults would sometimes drink buttermilk or whey or milk that was soured or watered down. On occasion it was used in upper-class kitchens in stews, but it was difficult to keep fresh in bulk and almond milk was generally used in its stead. Cheese was far more important as a foodstuff, especially for common people, and it has been suggested that it was, during many periods, the chief supplier of animal protein among the lower classes.

There were also whey cheeses , like ricotta , made from by-products of the production of harder cheeses. Cheese was used in cooking for pies and soups, the latter being common fare in German-speaking areas. Butter , another important dairy product, was in popular use in the regions of Northern Europe that specialized in cattle production in the latter half of the Middle Ages, the Low Countries and Southern Scandinavia.

While most other regions used oil or lard as cooking fats, butter was the dominant cooking medium in these areas. Its production also allowed for a lucrative butter export from the 12th century onward. While all forms of wild game were popular among those who could obtain it, most meat came from domestic animals. Domestic working animals that were no longer able to work were slaughtered but not particularly appetizing and therefore were less valued as meat.

Beef was not as common as today because raising cattle was labor-intensive, requiring pastures and feed, and oxen and cows were much more valuable as draught animals and for producing milk. Mutton and lamb were fairly common, especially in areas with a sizeable wool industry, as was veal.

Domestic pigs often ran freely even in towns and could be fed on just about any organic waste, and suckling pig was a sought-after delicacy.

Just about every part of the pig was eaten, including ears, snout, tail, tongue , and womb. Intestines, bladder and stomach could be used as casings for sausage or even illusion food such as giant eggs. Among the meats that today are rare or even considered inappropriate for human consumption are the hedgehog and porcupine , occasionally mentioned in late medieval recipe collections.

In England, they were deliberately introduced by the 13th century and their colonies were carefully protected. They were of particular value for monasteries, because newborn rabbits were allegedly declared fish or, at least, not-meat by the church and therefore they could be eaten during Lent. A wide range of birds were eaten, including swans , peafowl , quail , partridge , storks , cranes , larks , linnets and other songbirds that could be trapped in nets, and just about any other wild bird that could be hunted.

Swans and peafowl were domesticated to some extent, but were only eaten by the social elite, and more praised for their fine appearance as stunning entertainment dishes, entremets , than for their meat.

As today, geese and ducks had been domesticated but were not as popular as the chicken , the fowl equivalent of the pig. But at the Fourth Council of the Lateran , Pope Innocent III explicitly prohibited the eating of barnacle geese during Lent, arguing that they lived and fed like ducks and so were of the same nature as other birds.

Meats were more expensive than plant foods. Though rich in protein , the calorie -to-weight ratio of meat was less than that of plant food. Meat could be up to four times as expensive as bread. Fish was up to 16 times as costly, and was expensive even for coastal populations.

This meant that fasts could mean an especially meager diet for those who could not afford alternatives to meat and animal products like milk and eggs. It was only after the Black Death had eradicated up to half of the European population that meat became more common even for poorer people. The drastic reduction in many populated areas resulted in a labor shortage, meaning that wages dramatically increased.

It also left vast areas of farmland untended, making them available for pasture and putting more meat on the market. Although less prestigious than other animal meats, and often seen as merely an alternative to meat on fast days, seafood was the mainstay of many coastal populations. Also included were the beaver , due to its scaly tail and considerable time spent in water, and barnacle geese , due to the belief that they developed underwater in the form of barnacles.

The Holy Roman Emperor Frederick II examined barnacles and noted no evidence of any bird-like embryo in them, and the secretary of Leo of Rozmital wrote a very skeptical account of his reaction to being served barnacle goose at a fish-day dinner in Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea.

The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League , a powerful north German alliance of trading guilds.

Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. Stockfish , cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. 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. It was very nice to see! I can't remember when this happened, maybe weeks ago. I thought the response took longer than it should have.

Really tho', I've had great customer service every time I needed them. Wait times when phoning are awful. I am very happy with the 30 pounds that I have lost. I love your food and do not want to totally stop my program. I am working with adjusting to everyday food lifestyle. But yet, I do not want to give up my program. I believe this will keep me on track with keeping my weight under control. Thank you for my delays in my order.

I tried Nutrisystem and found out I am allergic. I tried returning the items as they indicated there was a full refund policy, and they told me I couldn't. I called over seven times during the next 30 days and they were not cooperative or helpful at all. I got transferred around many times, and never had any help at all. I ended up moving, and canceled my card.

Two months after that they tried charging my credit card and claim they shipped product, which I didn't order. I never received product because I had moved. Very poor customer service! They try and snag you in and force you to keep buying, even if you don't like the product and even if you are allergic to it! I have told a lot of people about this horrifying experience and they are all appalled and said there are much better programs out there!

We are sorry to hear that you are unable to eat our food and we apologize for the poor service you've received. We will be looking into this and reaching out soon. I have spoken with Chanta in her role as counselor. I was impressed with the interest and patience she posses. I am now able to form a more comprehensive plan moving forward with my required personal participation with the Nutrisystem to reach my weight loss goal.

I am enthusiastically encouraged with my decision to take on this venture for my future. We are so happy to hear that Chanta was able to help you gain a better understanding of the program! For more information about reviews on ConsumerAffairs. My NuMi bottle issue was already taken care of. He therefore missed the window to order the bottle in time for the 2nd month shipment. We would like to have it delivered with the order that is coming up for the 3rd month - we get auto delivery, so it is already set up.

We are happy to hear that your water bottle issue has been handled but are sad to hear that your husband is still having issues. We will be assigning this to a member of the Consumer Experience Team who will be reaching out soon. I am very disappointed with the food. Most of it tastes the same to me and actually upsets my stomach. I did not realize I only had two weeks to cancel and much of that was mostly drinks. Then you keep trying different food thinking something will be edible.

I know there is plenty of fine print in contracts that should be read. I do not recall being verbally told about these conditions. This was a lesson that left a very bad taste in my mouth. We are sorry that the foods upset your stomach and that you were unaware of the auto-delivery nature of the program. Not clear when I ordered that it would be on automatic order. Food is not good, not good instructions, dinners were bland. Too many entrees with spicy tomato sauce and cheese, dinners are bland.

Shakes made me sick. Emails were only to sell more. Thank you for writing this review. We are sad to hear the foods were not to your liking and that the deliveries would be automatic. We will be looking into your account and reaching out soon.

This is a follow-up to the review I posted on September 5. Soon after I posted my first review, a rep from Nutrisystem contacted me via email. The email was courteous, professional, and apologetic for the experience I had. The rep went on to offer replacement of the damaged food items I had received and encouraged me to give their company another try. In light of this swift response and their sincere desire to ensure that I was happy with their product and service, I am revising my review.

I accepted a ready-made menu that containing some items that I did not enjoy. In the future, I will make a point to select food items that I now know to be more to my liking than others. I am very pleased and heartened by Nutrisystem's timely reply and concern for my purchase. They deserve a second chance. I ordered my month's supply of diet food from Nutrisystem with high hopes. When the food shipment arrived, most of the frozen breakfast items were broken into small bits; when I opened the packages, the bits fell out.

Then I tried the frozen lunches. Since I take these to work, the only heating option is microwave. Anything with bread or chicken comes out chewy, gooey, and icy cold in the center. It actually made me gag and lose my appetite, which wasn't the diet plan I expected. I am very careful when reading agreements, and for this item to be overlooked was no easy feat. Fineprint at the end will do that to you. To add insult to injury, the obnoxious customer service person on the phone refused to accept my cancellation until she badgered me with questions and hard sell tactics in a desperate attempt to keep me buying their awful food.

Overall, this was a horrible experience. I will never use or recommend Nutrisystem again. We are so sorry to hear about your poor experience with the delivery of your foods, the food itself, and the representative you dealt with. We will be taking a peek at your account and reaching out soon. Was not satisfied with the taste of most of the foods, had to throw it away and buy something else, and most of the desserts had an ok flavor, And a lot of meals with cheese.

I was not happy with that. My first order included items I didn't order and one that I'm allergic to its ingredients. I was told by one person the items were probably substitutions and when ready they would be replaced. When I called the customer service lady was very rude, basically stated I was lying and wouldn't allow me to speak to a supervisor. I'm very disappointed with the service I receive so I will take my business to a place that has better customer service. Went thru a few months of products.

Following it closely and exercised Sent email to customer support and I was told to think of it as not wasted but I received nutritional food with fiber Now I know why it only got one star. Weight loss system worksstale product and no one to answer to except counselors with no control.

I emailed three correspondences to FIVE different departments only to receive a notice that they don't reply to emails because they were too busy. I also included to them pictures of the moldy carrot cake, along with the packaging that states the date is still okay. The oatmeal is so stale it sticks to the side of the package and had to pour hot water in the bag to get the product out.

Chocolate covered pretzels are stale. We did call and the rep was very nice and stated that she couldn't do anything except replace our stale food. How many packages were bad? I honestly didn't count how many items I threw awayat their prices ANY wasted product is too many!

Doesn't anyone there want to see a photo of the stale food? Does anyone there care? VERY poor about keeping the customer happy, however, are not timid about selling you the program.

Shame on you, Nutrisystem. We are sorry to hear about the spoiled and stale items you received. We will be reviewing your account and reaching out soon. I am not sure why in today's time of electronics that it takes so long to get the information. We are sorry to hear that it took you so long to receive the information you needed for the program. We will be reaching out shortly.

Pleased with the conversation with my counselor. I feel I have a better handle on what I should be doing. I am looking forward to losing the weight I have set my goal for. Thank you very much for your help. We are happy to hear that you feel like you understand the program better after speaking with one of our counselors. Please let us know if there is anything else we can do to help! I wrote in with a few complaints about some of the food I received; some broken food, bags not sealed and crushed muffins.

Allison was very helpful and courteous and was able to change my mood. Thank you Allison for being pleasant and helpful. Thank you for the kind words! We will be sure to pass this compliment onto Allison.

Keep up the excellent work on the program, Chris! Pick a plan that fits your budget and dietary needs they have specialty plans for vegetarians and diabetics , and know that ALL of their plans are going to help you lose weight when used correctly. There is a ton of variety, the meals are quick and easy to make, and they even have frozen options that take the quality up another notch. You can view their full menu at the official Nutrisystem website.

Ultimately, I wanted to make a goal of losing about 10 pounds per month. For me, this was very doable following their diet plan. The results are going to be different for everyone, but if you have 20, 30 lbs, or more to lose, then I would expect to be on the diet for at least two months. In my case, once I reached my weight loss goal, I had established a routine for how much I needed to eat each day, so I was comfortable developing a plan of my own.

As someone who has lost more than 30 pounds using the Nutrisystem program, I can tell you that it absolutely works. I highly recommend it to anyone who has 10 or pounds to lose.

Nutrisystem Turbo 13 is one of the most effective ways to lose weight, and is a great fit for anyone who wants an easy plan to follow. I've used their plan now several times over the years, and it's one of our highest rated weight loss products here on the site.

I really liked your story. I am in day 2 of my Turbo Program. My history with NS is in I had my 3rd child, 12 months and one day after my 2nd. My weight on delivery date was My normal weight was I went down to Lowest in my life, and I felt good. I did feel healthier at which I managed to maintain for 20 something years. In 3 years I graduated a size I weighed when I graduated.

I still weigh 10 years later and feel awful. I too started to eat out and drink wine. I only hope I have the will power to succeed this time. I feel I have to become a hermit and say no to going out with my friends, neighbors and family. But now I am older and I dread the fact it may take me years to lose all this fat. But I have only myself to blame. Reading your story has given me some inspiration.

I am going to make 10 weight loss increments only as to not get discouraged. Thank you for sharing your story. Hi Cheryl- Thanks for reading, and sharing…What an inspiring story! I still have a drink occasionally, but try to keep it limited to social gatherings and not an everyday thing. In any case, best of luck with your weight loss journey! Norman, you seem to know the NS diet very well. I have been on this diet around 7 years ago and I see a few new changes this time. My order has arrived and I unpacked my Turbo Box yet did not keep that food separate, and now i am really unsure of what was in it for my first week….

Best of luck with the program. Hope that helps -NS. You want to be at your goal weight then, not wishing you did something about it yrs ago. No, you cannot pound them back, but I am not sure why you would want to anyway. Co-workers always ask me to go out for a drink and they order whatever and I order a diet coke.

You could blame it on medication if you want. When I go out to eat or go to cookouts, etc. I order a meat and a vegetable with a diet soda. No potato or anything. At a cookout it would be a burger or chicken with no bread, and a tossed salad or veggie.

You CAN do it. You just have to order carefully. I wish you luck. You can do, I know you can. It is so nice to read a positive article about Nutrisystem. You are so right about your body becoming used to the smaller portions. Like anything, your body goes through an adjustment period, but after a few days, it is quite easy. With frequent snacks between meals, as well as plenty of fluids, you are eating pretty much whenever you feel hungry.

Hi, thanks for the great review! Thanks for the nice comment: Excited to hear how Nutrisystem goes for you — let us know! Hi Ellen — You definitely need to talk with your doctor before trying Nutrisystem or any weight loss plan with your health issues, but they do offer a plan for people with diabetes. I would recommend checking out their site to learn more about the different plans they offer.

They also offer snacks and shakes as options over the course of the day, so that helps with the extra cravings too. Hope that helps, and best of luck with your weight loss journey! Someone in my Myspace group shared this website with us so I came to give it a look. Exceptional blog and brilliant design and style. Thanks for the kind words and for visiting the site — let me know your Twitter handle so I can return the favor!

Those first 2 weeks i dropped 13 lbs, but that third week i lost maybe 1 lb. I was only eating the provided meals the first two weeks usually around only calories per day obviously that was unhealthy, so i added in a few snacks to put me right around calories per day. But unfortunately that has resulted in minimal weight loss. Did you have plateaus like this? And how did you over come these stalls?

I did just purchase an elliptical and also a stationary bike, but only on day 2 with those. Your review was wonderful and very well written, so thank you! Hi Julie- Thank you so much for sharing your story, and way to go for making it through your first month!

I think the calorie restriction is the hardest part about Nutrisystem, and why now I typically only do the diet for a month or two and then really focus on just eating right and getting enough exercise after that. For me, the approach after Nutrisystem has been intermittent fasting IF. That said, I have had a lot of success with it, and find that I can maintain a healthy weight for long stretches of time when using it.

I started with the turbo charge and continued now for almost 3 weeks. I have only lost 3 lbs. When I emailed a counselor they said that was normal and I was doing well. Big hope very disappointed. In any case, hope the rest of your month goes well, and best of luck moving forward. I just started Nutrisystem.

I always lost weight on the low carb diet when I was younger. But the fat intake was not good. Just to avoid all the carbs… Did you or anyone else have a issue with how many carbs are in each meal? Is this ok lol… Please someone assure me all the carbs are ok! Thanks for visting, and best of luck with your first month!

Thanks for the excellent review and videos. Excited to see what kind of progress I can make. Hi Krystal — thanks for visiting the site, and taking the time to read my review and watch the videos. Always happy to hear that it helped! Thanks for the great info and for sharing your story! Thanks for the kind words, June! Congrats on taking the first step and best of luck with Nutrisystem — hope it goes well! I mastered more new things on this fat reduction issue. An enormous reduction in junk food, sugary foods, fried foods, sugary foods, beef, and white flour products may perhaps be necessary.

Holding wastes unwanted organisms, and wastes may prevent ambitions for fat-loss. While specific drugs for the short term solve the situation, the unpleasant side effects are certainly not worth it, plus they never present more than a short-term solution.

Many thanks sharing your thinking on this weblog. Thanks for the input Saul. Have you ever considered creating an ebook or guest authoring about Nutrisystem on other sites? I know my readers would appreciate your work. If you are even remotely interested, feel free to send me an email.

Hi Lance — I actually do have an eBook in the works, so stay tuned for that! I just wanted to say that this post is awesome, well written and lots of useful Nutrisystem info. Looking forward to my first shipment. Hi Corburt — Thanks for the kind words, and best of luck with your first month — hope it goes well!

I just wanted to offer you a huge thumbs up for the great information you have right here on this post. I will be returning to your site for more soon! This blog looks exactly like my old one! Great choice of colors! Really inspired by your story — thanks for sharing! I am planning to start Nutrisystem after the New Year.

Hi Erin — Thanks so much for the positive feedback. The first time I ever used Nutrisytem, which was many years ago at this point, I think I was one it for 4 months.

I had a lot more weight to lose then; now when I sign up, I usually use it for a month, maybe two at the most.

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