Georgia's Meal Planner



Georgia answers most common questions on the Meal Planner

Q: Why doesn't Georgia's Meal Planner reveal the proportion factors?

A:  The proportion factors are numbers. It was decided that too many numbers are confusing and not necessary to the operation of this software. The goal of this software was to design a super simple user interface with minimal numbers so that the user could quickly learn the program without the need to understand numbers. However, for those interested in numbers, you may press ALT and then BACKSPACE to display the percentage ratios of Proteins to Carbohydrates plus fats in the Summary Box. Pressing the two keys again will eliminate the ratio values from the Summary Box. 

Q: When I have a balanced meal, how can I see what the original serving size was from the database, so I can prepare the proper size portion for a food that does not have a known weight or measurement?

A: Sometimes the balanced measurement is computed in non-specific units such as "piece(s)." That is a function of the database and you may not know what measurements describe a "piece."  Therefore, it is necessary to know something more about what units describe that non-specific measure .Bring the food item in question back into the left selection box. Then click once on it. The database information on that serving size will appear in the Nutrition Facts Box. You can then press the Change Measure button to see the specific units for that measurements if there were any in the database.

Q: Other diet and meal planners use more factors in computing a diet, such as weigh goals, net carbs, glycemic index, dietary fiber, calorie percentages, etc. The meal planner has none of these. How can it work without these factors.

A: Most all current weight loss diets and low carb plans are based on a multiplicity of other factors. None, however, use chemistry balance as the underlying fundamental concept. All diets, and we mean all diets, miss the point to varying degrees. That is why they range from semi-effective to marginally effective to even useless. Most of them work, however, to some degree, if you want to put in the effort and work required to follow them. Not one, however, is designed around balancing body chemistry with the results being cellular growth. And when you lack the concept,  or when an incorrect or shaky premise becomes the basis for any diet, then solutions may easily and invariably become overly complex, and sometimes even hopeless.

Q: My doctor told me not to eat eggs as they are high in cholesterol, yet your meal planner allows unlimited eggs. I already have high cholesterol and I want to know if eating eggs is OK using the meal planner.

A: There is a lot of mis-information concerning the source of cholesterol. Common thinking still places the blame on foods containing cholesterol when taken into the body. Eggs alone will not increase blood cholesterol values in most people. Evidence now points to excessive carbohydrate, low dietary protein and high saturated fat intake as the cause of  cholesterol formation in the blood. One dietary text book used at my school of dietetics taught that protein in the diet was essential to good blood chemistry as it acted as the cleanser of the arteries. The chapter containing that information was skipped completely in my class studies by the professor. At the time I went to school for my degree, that kind of information was contrary to the dietary wisdom of the period, and thus could not be taught due to the conflict between fact and fiction. 

Q: Sometimes the meal planner has me eating only very small amounts, like one-eighth of a potato. This is not worth it. What should I do?

A: Remove those items from your meal list and replace them with other foods having a better protein content. Some cheeses are good or a vegetable with a higher protein value. Adding more foods from the databases with an asterisk is the best solution.

Q: The meal planner only computes three of the basic nutrients. The body needs more than that. How do you account for the rest?

A: When you eat a balanced diet based upon the right proportion factor for the basic three nutrients, the other nutrients amass by default. There is also no need to be concerned about calories or other units with this method of eating. The calorie and other units, plus consideration for the minerals and vitamins, become significant factors when you eat according to different dietary rules