Nutrisystem Vs Jenny Craig Reviews – Cost, Taste and Other Factors Compared

Navigation menu

Medieval cuisine
As soon as I start to feel hungry I get to eat again. Without Nutrisystem I would still be eating unhealthy and gaining weight instead of losing weight. You have made some good points, and the pricing info is well-detailed. Here I was able to make other friends from a Nutrisystem support group who were reaching for the same goals. Since starting the diet, I've lost 20 pounds and have started feeling good about my body again, which has helped my love life significantly. High-status exotic spices and rarities like ginger , pepper , cloves , sesame , citron leaves and "onions of Escalon" [] all appear in an eighth-century list of spices that the Carolingian cook should have at hand. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.

Nutrisystem Warning

Does Nutrisystem Diet Work? My Review – My Story

By the 3rd month, I had lost even more weight and people were starting to notice. I was getting a lot of compliments. I bagged up the clothes and donated them to the local Good Will. The weight loss is real to me now. Let me give you some brief Nutrisystem food reviews. Every month I would log onto my Nutrisystem account. From the menu options, I would pick 28 foods of my choice for each of the four meals which included breakfast, lunch, dinner and dessert. The choices were easy as I loved almost everything they offer.

The plan I chose, which is the Core plan, only includes the shelf foods instead of the frozen varieties. I got to have delicious foods such as doughnuts, pancakes, chocolate muffins, pizza, hamburger, chicken and even cake and brownies. With all the choices, it never gets boring. The meats in the shelf items are conveniently packed in a vacuum sealed wrap but were tender and taste like they are right out of the deli.

With so many varieties, I ate something different each day of the week. It was just perfectly pre-portioned meals to keep me on a healthy track. The food contains no trans fats, and it's low in sodium. And the carbs it contains are of low glycemic index.

This is why Nutrisystem food prevents fatique, reduces your appetite, keeps you fuller and energized for longer. It's safe for diabetics, too. As you will probably read in other Nutrisystem weight loss reviews, the taste is not the only thing great about Nutrisystem foods.

Each meal is individually wrapped with cooking instructions which made it easy to toss in my purse and go to work. Some of the meals are easy enough to eat while in the car. When I hear people talk about that pound cake they made the other night or watching those Tasty videos on Facebook, I am not fazed. I stopped going to buffets and doughnut shops.

I do not have the appetite for those places any longer. People have asked me how do I stick to the diet during holidays or when family decides to go out to eat. But I can say I now have control. I allowed myself to enjoy all the foods that were offered. However, since being on Nutrisystem, I have a pretty good idea on the right foods to stay clear of, and how big of portions I should have. I even enjoyed some bacon, a piece of cheese cake and a peep.

The day after that Easter, I was nervous about stepping on the scales. A few weeks later, I had a birthday and, well, you know how that goes. I ate cake but just a small piece. It was somewhat of a struggle, but again, I have learned to eat small portions. The biggest struggle was everyone trying to get me to eat more.

People think that since you lost a few pounds, you can go back to eating the way you used too. Then there was a trip to the beach.

I snacked on lots of fruit and veggies. I felt good about myself. The weight loss slowed down. Sixteen weeks had passed. It had been a fun journey. My weight loss had slowed down to losing an average on one pound a week. It was better than a gain. I wished to lose more. I called and talked to a Nutrisystem counselor. I was eating every three hours. It seems like a lot of food but the snacks are tiny.

Small amounts of healthy foods. My weight loss stalled for a couple weeks. I was warned this could happen but I was still a little discouraged. I called a Nutrisystem counselor again. They are always so helpful. They suggested I change things up a bit. The also advised me to eat more.

I was also advised to make sure I drink enough water. My weight loss took off again and the pounds started dropping again. Who knew that more is sometimes less? The hardest thing for me to give up when I started Nutrisystem was bacon. I would eat five or six pieces without even thinking about it.

I am actually allowed two slices of bacon a day as a power fuel on the Nutrisystem plan but I chose to stay completely away from it. For me to eat bacon would be like giving an alcoholic a sip of wine. I also missed sitting down to a shared meal with my husband, but that has gotten better as he is fine with just a salad while I enjoy a healthy Nutrisystem pizza.

Which is awesome by the way. I continued enjoying the Nutrisystem foods and never got tired of them. I found ways to apply my vegetables to my meals in creative ways such as adding spinach or olives to my Nutrisystem pizza or adding spaghetti squash to my Nutrisystem meatballs. The options are never ending. Does Nutrisystem weekends off work? Yes, it does work. With this plan, I picked 20 days of meals instead of 28 which left me to defend for myself two days a week.

To transition off of Nutrisystem, I needed to learn to apply my own foods to my diet that are equivalent to Nutrisystem meals. It took seven months for me to reach my goal.

I am so excited. I am convinced that Nutrisystem is more than a cute commercial. It really does work! It took a lot of dedication, determination and discipline to get where I am. It helps when you have support. Again, my husband has been my biggest support.

I have had a lot of positive effects from my weight loss so far. Instead she was surprised at my over all health. She asked me how I lost the weight and said she will be suggesting the Nutrisystem diet to her overweight patients.

My vitals were perfect and my blood work results came back perfect except I was low on vitamin D. One of the biggest concerns I hear from others about the Nutrisystem plan is the cost. Honestly, I said the same thing in the beginning, then I did the math. With Nutrisystem it goes to neither. There are ways to save on the cost. Do not let that first price you see when you go online shock you. They are very nice and very knowledgeable.

Here are some of the ways I saved. Having to pay for a diet is another way of motivation. Oh, and here is another benefit of losing weight…. Extra large clothes are more expensive, too!

Nutrisystem before and after. I no longer hide behind big clothes. I wore that bikini on the beach and have fun buying new clothes in a size 4! I have learned to eat the right foods on my own as I still order some of the Nutrisystem foods from their A la Carte menu.

This keeps me on track. I continue to walk every day at least three miles and hula hoop when I have some extra energy to burn. 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. Most of them are not everyday foods. Meals Nutrisystem diet plans include 5 portioned-meals per day, plus snacks and desserts. It includes 5 meals per day. Taste Most of the online reviews and testimonials shared by real users claim that food at Nutrisystem tastes too good. Also, you have the chance of tasting the meals before ordering in bulk, because Nutrisystem is offering the users to buy the meals in single packs as well.

The meals are exactly like the regular diet meals that not offer good taste. Also, the menu includes repetitive items so you will get bored to have the same again and again.

However, if you can accustom with the taste, Jenny Craig meals can help you lose weight effectively. Food Storage Almost all the meals offered by Nutrisystem are shelf stable. So, you can store them at room temperature. Some of them are frozen meals that you need to refrigerate soon after receiving and microwave them before consuming. Most of the meals are frozen meals.

Snacks and Desserts Nutrisystem has a great range of snacks and desserts varieties in its menu. So, you do not have to stick just to meals in order to lose weight. You can snack during afternoons and evenings just like a normal individual. 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. 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.

Judging from the advice given in many medieval documents on how to salvage wine that bore signs of going bad, preservation must have been a widespread problem. Even if vinegar was a common ingredient, there was only so much of it that could be used. In the 14th century cookbook Le Viandier there are several methods for salvaging spoiling wine; making sure that the wine barrels are always topped up or adding a mixture of dried and boiled white grape seeds with the ash of dried and burnt lees of white wine were both effective bactericides , even if the chemical processes were not understood at the time.

Wine was believed to act as a kind of vaporizer and conduit of other foodstuffs to every part of the body, and the addition of fragrant and exotic spices would make it even more wholesome. Spiced wines were usually made by mixing an ordinary red wine with an assortment of spices such as ginger , cardamom , pepper , grains of paradise , nutmeg , cloves and sugar. These would be contained in small bags which were either steeped in wine or had liquid poured over them to produce hypocras and claré.

By the 14th century, bagged spice mixes could be bought ready-made from spice merchants. While wine was the most common table beverage in much of Europe, this was not the case in the northern regions where grapes were not cultivated. Those who could afford it drank imported wine, but even for nobility in these areas it was common to drink beer or ale , particularly towards the end of the Middle Ages.

In England , the Low Countries , northern Germany , Poland and Scandinavia , beer was consumed on a daily basis by people of all social classes and age groups. For most medieval Europeans, it was a humble brew compared with common southern drinks and cooking ingredients, such as wine, lemons and olive oil.

Even comparatively exotic products like camel 's milk and gazelle meat generally received more positive attention in medical texts. Beer was just an acceptable alternative and was assigned various negative qualities. In , the Sienese physician Aldobrandino described beer in the following way:. But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth , it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine becomes drunk quickly; but it does have the property of facilitating urination and makes one's flesh white and smooth.

The intoxicating effect of beer was believed to last longer than that of wine, but it was also admitted that it did not create the "false thirst" associated with wine. Though less prominent than in the north, beer was consumed in northern France and the Italian mainland. Perhaps as a consequence of the Norman conquest and the travelling of nobles between France and England, one French variant described in the 14th century cookbook Le Menagier de Paris was called godale most likely a direct borrowing from the English "good ale" and was made from barley and spelt , but without hops.

In England there were also the variants poset ale , made from hot milk and cold ale, and brakot or braggot , a spiced ale prepared much like hypocras. That hops could be used for flavoring beer had been known at least since Carolingian times, but was adopted gradually due to difficulties in establishing the appropriate proportions. Before the widespread use of hops, gruit , a mix of various herbs , had been used.

Gruit had the same preserving properties as hops, though less reliable depending on what herbs were in it, and the end result was much more variable. Another flavoring method was to increase the alcohol content, but this was more expensive and lent the beer the undesired characteristic of being a quick and heavy intoxicant. Hops may have been widely used in England in the tenth century; they were grown in Austria by and in Finland by , and possibly much earlier. Before hops became popular as an ingredient, it was difficult to preserve this beverage for any time, and so, it was mostly consumed fresh.

Quantities of beer consumed by medieval residents of Europe, as recorded in contemporary literature, far exceed intakes in the modern world. For example, sailors in 16th century England and Denmark received a ration of 1 imperial gallon 4.

Polish peasants consumed up to 3 litres 0. In the Early Middle Ages beer was primarily brewed in monasteries , and on a smaller scale in individual households. By the High Middle Ages breweries in the fledgling medieval towns of northern Germany began to take over production.

Though most of the breweries were small family businesses that employed at most eight to ten people, regular production allowed for investment in better equipment and increased experimentation with new recipes and brewing techniques. These operations later spread to the Netherlands in the 14th century, then to Flanders and Brabant , and reached England by the 15th century.

Hopped beer became very popular in the last decades of the Late Middle Ages. When perfected as an ingredient, hops could make beer keep for six months or more, and facilitated extensive exports. In turn, ale or beer was classified into "strong" and "small", the latter less intoxicating, regarded as a drink of temperate people, and suitable for consumption by children.

Nutrisystem Comparisons