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Plus, keep on track with a simple-to-use meal planner and access to weight loss counselors--free with your purchase of the Nutrisystem Members' Favorites Top-Rated 5 Day Weight Loss Kit. In fact, I have to remind myself to get everything in. Also, the menu includes repetitive items so you will get bored to have the same again and again. 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. It was written by Vinidarius , whose excerpts of Apicius  survive in an eighth century uncial manuscript. The aging of high quality red wine required specialized knowledge as well as expensive storage and equipment, and resulted in an even more expensive end product.
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I have about 20 pounds to lose — is this doable in a month or two? Hi Sam — Thanks for the positive feedback. Losing 20 pounds is definitely doable with Nutrisystem, but I would budget at least two months.
I signed up for Nutrisystem this week, and I am really hoping that I have the same results. I think my first shipment should arrive just before Christmas, so think I will get started right after the holiday.
Thanks so much for the review — definitely gives me hope! Hi Kris — congrats on signing up — while results will vary for everyone, I truly believe that you will lose a lot of weight if you follow the program — so stick with it, and let us know how it goes. They try to rip you off when quit their auto delivery program. Very very unpleasant people to deal with. They shipped me stuff 3 days after I had already cancelled and had a confirmation number stating I cancelled.
They refused to turn the shipment around or to take it back and are trying to create some kind of lie that I created a 2nd account in November and they only cancelled one account. The only thing I did in November was update my credit card expiration date which I regret. If I guaranteed no more shipments are coming to my name or my address that should be the end of the story, not with them!
I am fighting them through my credit card company but please be aware of whatever traps they have in store for any of you. Hi Troy — Sorry to hear that that was your experience. It was actually a customer service rep who told me I could switch from the meal delivery to just the Turbo Shakes after my first month on the program to lock in the auto-delivery savings without having to commit to another month of food.
In any case, I hope you are able to get things resolved! I started the program today, January 1st. My resolution is to feel better about myself, but do it in a healthy way that had structure. How much and when I should be eating vegetables, and ideas on what to eat if you have to attend a social function or business based meeting that involves food. Thanks for posting a well written, and information overview of this program. I have three questions and maybe one is a question for a NS counselor… 1.
Or can tomatoes, cukes, etc. Also, plain or with some sort of dressing? How many turbo shakes can you have per week… and when can they be consumed? Thanks in advance …. Hi Tami — Thanks for stopping by and taking the time to comment! I always add extra veggies to my greens and have found the only thing you really need to watch out for is the salad dressing.
But for me, cucumbers, tomatoes, etc. I usually have my TurboShake midday — around 2: That said, I would definitely suggest using the Nutrisystem counseling service for full clarification, though — especially for questions 2 and 3. Best of luck if you decide to try the full program! I wanted to say that this article is nicely written and included almost all the vital info I needed. Thanks for the review. I second your recommendation for Nutrisystem. Their service helped me significantly a few years ago.
Hoping for the same results! Hi Maria — thanks for commenting! Hope it goes well again if you decide to give it another try. Have you found that Nutrisystem is a good way for keeping the weight off over the long term? How long do you really have to be on Nutrisystem before you starting seeing results? Just finished month 1 and lost about 9 pounds!
This post could not be written any better! Reading this post reminds me of my good old room mate! He was always trying new weight loss products. I will forward this page to him. Fairly certain he will have a good read. Thank you for sharing! I just read this well written post. I have a handicapped daughter who has gained so much weight. We have tried everything with very little success. After taking to her doctors we decided to give NS a try. She started the program on February 16, She is loving the food and the program.
She has already dropped three pounds. Her beginning weight was So she has a long way to go. But the support and your post will definitely help her obtain her goals for healthier lifestyle. We will keep you informed on her progress. Thank you so much. Hi Shirley — What an inspirational story — really hoping she has success! Thanks for keeping us posted, and wishing your daughter all the best. I suppose its ok to use some of your ideas!! I have been on Nutrisystem for about 5 weeks now. I lost 15 pounds the first month and have been following it to a T.
The food tastes fine and it is very easy to just grab something pop it in the microwave if necessary and go. I have been using My Fitness Pal to track my food and am eating about calories a day. The first week was really tough and I had a hard time, but I stuck to it. Now I m satisfied and use to it. Planning on finishing up the second month and then on the 3rd month working in more home cooked meals and tracking to stay at the same calorie level. Then will switch over to the auto ship of Turbo shakes for my 4th month.
I have about 40 pounds to lose and feel like I am making some good headway with the Nutrisystem plan. Good job on the review, very well written. Wow, nice job Carolyn! Thanks for sharing your story, and best of luck with the rest of your diet. I was very happy to find this website. Just wanted to thank for your time for this wonderful read, and inspirational review!! Hi Kelly — sorry to hear that! Have you tried connecting with the Nutrisystem counseling service?
We had to take Nutrisystem program for 8 weeks because we got it at a discount thru our insurance company. My goal was to loose 30 lbs. At the end of the 8 weeks I had lost only 3 lbs. We did not care for the cardboard like food and did not get anywhere close to our goals. This program obviously works for lots of folks, but not for us. We did go to the Naturally Slim program and in 8 weeks I lost Naturally Slim is based on not what you eat but when and how you eat and you eat your own real food and got real results.
We will stay with our new habits learned with Naturally Slim and will not have any good words from our Nutrisystem experience. Hi John — thanks for sharing your experience.
Thanks so much for sharing your story. It was encouraging and helpful. I am only on my second day of Lean 13 and after comparing the Turbo Shakes with the protein powder I was using before, I noticed that mine was lower in calories, fat, sugar, and carbs and higher in protein by quite a lot. Thanks again for your review! Hi Peggy — I think you should be fine using your own protein shake. Just to be safe you may want to talk to a Nutrisystem counselor, and they can let you know for sure.
The biggest issue would probably be the calorie count of your shake vs. Best of luck with your two weeks. I made some raspberry coffee and chilled it. Thought that might be a nice tip for someone else. Just finished day 1 of the Turbo Takeoff… I was down 2 lbs this morning!!! Yay… only 58 more lbs to go!!! I am so determined and my mind is in the right place to really do this, this time..
I am very excited for the results.. I know i will be on the program for a few months but, I really feel like I need the structure of this program right now. I have been feeling a lot of emotions from having gone through breast cancer and several surgeries the last 3 years… I just kinda let myself go… but, I am so ready for this change!!!
Thanks for sharing, Lynn! Best of luck with reaching your goals! Very thorough review…thanks for making the decision easier! I just signed up for my first order. Went with the Core, and really hoping to least a good 20 pounds. Just finished month 1. Does this stuff really work? Thanks for the comment, Heather…It definitely works when you follow the program correctly. Best of luck if you decide to try it! First, take the time to put the food on a plate like you would normally eat. Focus on the journey.
New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook. 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  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. Following table illustrates the similarities and differences between Nutrisystem and Jenny Craig, and compares their features so that you can take the decision on choosing.
Both Nutrisystem and Jenny Craig have been successful in offering its clients with good weight loss. However, Nutrisystem has been proven to offer more effective and quicker weight loss results.
Customer reviews are direct proof for the same. Nutrisystem seems to be performing greatly in terms of experience, meal choices, support tools, customizing the menu, dietary counseling, and a few more.
Another important aspect about Nutrisystem diet meals are they are tastier, and you will never feel that you are following a diet plan. NutriSystem Nutrisystem is an easy-to-follow and effective diet program, and offers great convenience to its users. Comparison between Nutrisystem and Jenny Craig Following table illustrates the similarities and differences between Nutrisystem and Jenny Craig, and compares their features so that you can take the decision on choosing Feature NutriSystem Jenny Craig Service Nutrisystem offers its dietary service through online, and do not have centres anywhere.
It offers you the convenience of ordering the diet plans online just sitting at home. You will have the meals delivered to your doorstep soon so that you can kick start your diet routine immediately. Jenny Craig offers its services both online, as well as in its dietary centres located in some of the places in the US. Contract Nutrisystem does not require any contract from you. So, you can quit its services anytime you like. It also allows you to purchase just one meal per order.
Jenny Craig wants commitment from you in the form of contract on how long you are going to use its services. So, you have to stick to the program throughout the period though you wish to quit it at a point of time.
Diet Plans Nutrisystem provides different diet plans for men, women, vegetarians, diabetic patients, senior citizens, and others believing that different individuals have different diet requirements. So, you can choose diet plans as per your requirements. Diet plans at Nutrisystem are customizable.
Jenny Craig provides different plans for men and women, as well as according to your age group. However, it does not offer any vegetarian or diabetic diet plans. Menu Nutrisystem has more than items in its menu. You can find almost all the everyday foods at Nutrisystem which are given a diet twist so that you do not need to worry about heavy calories.
You have 80 times menu choice to choose from.