Did The Biggest Loser Lose Too Much?
Over the past few days all of my social media outlets have been buzzing with talk about the most recent winner of the show “The Biggest Loser”, Rachel Fredrickson. Rachel, a 5’4” 24 year old woman dropped 155 pounds, taking her weight from 260 to 105. Is this weight loss too extreme? Some say yes and some say no.
First of all, BMI is a measure of weight in relation to height. Normal eight BMI range is from 18.5-24.9. Rachel’s weight does falls into the underweight category.
Health Risk of Being Underweight
- Deficiency in vital nutrients
- Infertility and cessation of maturation
- Weakened immune system
- Weak bones leading to osteoporosis
- Anemia, if iron consumption is low
There is no denial that she is underweight and at risk for various health issues. What I don’t like about all of this talk on the town is that everyone is jumping to the conclusion that she has an eating disorder. It actually makes me quite upset. Just because someone is underweight does not mean that they have an eating disorder. She could have just wanted to win that badly, maybe she needed the money. To me, eating disorders are a serious accusation and are not something that should just be thrown around willy-nilly.
Anorexia is a serious mental illness, it is not a choice. It is not something to be joked about and taken lightly. Anorexia has the highest death rate of all mental illnesses. This illness can get so bad that sometimes hospitalization is required. Like I said, no one chooses to be anorexic. I think that all of the accusations of her being anorexia are SO uncalled for. These people do not know her personally; they have only seen a picture. A picture is no proof of an eating disorder.
Again, I am not denying that she is underweight. I am just saying that people should not jump to the conclusion of an eating disorder.
I also don’t agree with the show itself. A healthy weight loss is 1-2 pounds per week, and contestants are losing MUCH more than that. Yes, they are losing weight, but not only are their lifestyles on the “ranch” not suitable for a real-world lifestyle, but health risks can come from losing weight too quickly.
Health Risks of Rapid Weight Loss
- Electrolyte imbalances
- Muscle loss
- Menstrual irregularities
If you are trying to lose weight, stick with the slow weight loss I mentioned above, 1-2 pounds per week. By slowly losing weight you will have a much higher change of keeping the weight off, less fatigue and irritability (I don’t know about you but I get MAD hanger! FYI: Hanger is when you get angry because you are hungry… It’s a medical term… Just kidding) and lose fat instead of muscle.
Sorry for the heaviness of that, I just felt strongly and wanted to state my opinion.
Anywho! On a lighter note, it is Friday. I love Fridays, who doesn’t? No one, you’re right. My love for Fridays is due, not to the work wee being over (considering I am currently headed to Grand Rapids to work a nice 12 hours shift and then some) but because Fridays are the days that I have my cooking lab. Long rows of shiny kitchen aids, industrial size pantries and freezers, 10 different ovens, and more mixing bowls, spatulas, and pots and pans than you could ever imagine.
On today’s menu was *Deep Breath* Mandelbrot, bibimbop, enchiladas with mango salse, toffee biscotti, baked egg rolls, Moroccan bulgur and chickpea salad, banana oatmeal cookies, black eyes pea salad, fried eggs rolls, French bread, baked potato soup, noodle kugel, fried catfish with hush puppies, callah, baked beef empanadas, berry trifle, low-fat frosted cupcakes, cheeseburger pie, baked ziti, and chicken fajitas.
Whew!! Long list, right? Two words: Food. Coma.
Three hours of cooking, and I love every minute of it. Heaven!
For our big project in the class we were given a recipe to standardize. The United States Department of Agriculture (USDA) defines a standardized recipe as one that “has been tried, adapted, and retried several times for use by a given food service operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients”
My group was given banana oatmeal cookies. I was pretty pumped when we got that recipe assigned to us.
The first time that we made these they were pretty good, even though we overcooked them. For the second round, which was today, we added more banana and soaked the raisins to make them more moist. The recipe told us to bake them at 400 degrees for 15 minutes. The first time we made them we kept the temp at 400, as told, but had to take them out after about 10 minutes because they were nearly burnt. At first, we kept the 400 degree temp and lowered the cooking time to seven minutes. My face was sheer horror when we looked at the cookies, they were still burnt! For the second batch ( as in the second batch of our second time making them) we cut the temp to 325 and checked on them periodically. They ended up staying in for 11 minutes and came out perfectly! (We turned the baking sheet at 7 minutes so they all cooked evenly) Stay tuned for the recipe, we are almost finished!
These are our cookies from today. Can you tell which side is the overcooked side?
Here is a cookie from our good batch, so yummy
To give you an idea of how much food we cook during lab, this picture is only ONE THIRD of the food that is prepared!
Like I said, I love this class and love this standardization project. I really feel like I am learning how to develop my own recipes! Yahoo!
Wow, sorry that post was so lengthy!