The big wake-up call came when I finally decided to visit my primary care doctor. Anise was used to flavor fish and chicken dishes, and its seeds were served as sugar-coated comfits. The repertory of housekeeping instructions laid down by manuscripts like the Ménagier de Paris also include many details of overseeing correct preparations in the kitchen. This meal plan was exactly what I needed. Question first great info as I really need something kind of no Brainerd and ready. I take my frozen lunch with me to work and I can get more work done while losing weight! I received a restaurant guide used it twice already and a menu book that includes approved foods you can use to supplement your menu at the grocery store.
The entire household, including servants, would ideally dine together. To sneak off to enjoy private company was considered a haughty and inefficient egotism in a world where people depended very much on each other.
When possible, rich hosts retired with their consorts to private chambers where the meal could be enjoyed in greater exclusivity and privacy. Being invited to a lord's chambers was a great privilege and could be used as a way to reward friends and allies and to awe subordinates.
It allowed lords to distance themselves further from the household and to enjoy more luxurious treats while serving inferior food to the rest of the household that still dined in the great hall. At major occasions and banquets, however, the host and hostess generally dined in the great hall with the other diners.
However, it can be assumed there were no such extravagant luxuries as multiple courses , luxurious spices or hand-washing in scented water in everyday meals. Things were different for the wealthy. Before the meal and between courses, shallow basins and linen towels were offered to guests so they could wash their hands, as cleanliness was emphasized.
Social codes made it difficult for women to uphold the ideal of immaculate neatness and delicacy while enjoying a meal, so the wife of the host often dined in private with her entourage or ate very little at such feasts. She could then join dinner only after the potentially messy business of eating was done. Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting.
The hierarchical nature of society was reinforced by etiquette where the lower ranked were expected to help the higher, the younger to assist the elder, and men to spare women the risk of sullying dress and reputation by having to handle food in an unwomanly fashion.
Shared drinking cups were common even at lavish banquets for all but those who sat at the high table , as was the standard etiquette of breaking bread and carving meat for one's fellow diners. Food was mostly served on plates or in stew pots, and diners would take their share from the dishes and place it on trenchers of stale bread, wood or pewter with the help of spoons or bare hands.
In lower-class households it was common to eat food straight off the table. Knives were used at the table, but most people were expected to bring their own, and only highly favored guests would be given a personal knife. A knife was usually shared with at least one other dinner guest, unless one was of very high rank or well-acquainted with the host. Forks for eating were not in widespread usage in Europe until the early modern period , and early on were limited to Italy. Even there it was not until the 14th century that the fork became common among Italians of all social classes.
The change in attitudes can be illustrated by the reactions to the table manners of the Byzantine princess Theodora Doukaina in the late 11th century. She was the wife of Domenico Selvo , the Doge of Venice , and caused considerable dismay among upstanding Venetians. The foreign consort's insistence on having her food cut up by her eunuch servants and then eating the pieces with a golden fork shocked and upset the diners so much that there was a claim that Peter Damian , Cardinal Bishop of Ostia , later interpreted her refined foreign manners as pride and referred to her as " All types of cooking involved the direct use of fire.
Kitchen stoves did not appear until the 18th century, and cooks had to know how to cook directly over an open fire. Ovens were used, but they were expensive to construct and only existed in fairly large households and bakeries. It was common for a community to have shared ownership of an oven to ensure that the bread baking essential to everyone was made communal rather than private. There were also portable ovens designed to be filled with food and then buried in hot coals, and even larger ones on wheels that were used to sell pies in the streets of medieval towns.
But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes. This was considered less of a problem in a time of back-breaking toil, famine, and a greater acceptance—even desirability—of plumpness; only the poor or sick, and devout ascetics , were thin.
Fruit was readily combined with meat, fish and eggs. The recipe for Tart de brymlent , a fish pie from the recipe collection Forme of Cury , includes a mix of figs , raisins , apples and pears with fish salmon , codling or haddock and pitted damson plums under the top crust. This meant that food had to be "tempered" according to its nature by an appropriate combination of preparation and mixing certain ingredients, condiments and spices; fish was seen as being cold and moist, and best cooked in a way that heated and dried it, such as frying or oven baking, and seasoned with hot and dry spices; beef was dry and hot and should therefore be boiled ; pork was hot and moist and should therefore always be roasted.
In a recipe for quince pie, cabbage is said to work equally well, and in another turnips could be replaced by pears. The completely edible shortcrust pie did not appear in recipes until the 15th century. Before that the pastry was primarily used as a cooking container in a technique known as ' huff paste '.
Extant recipe collections show that gastronomy in the Late Middle Ages developed significantly. 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. 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.
To lock in the auto delivery deal, you have to commit to two months, so if you hit your weight loss goals after month 1, I recommend switching your order to just the Turbo Shakes — that will ensure you lock in the most savings, and also helps to keep you on track once you start transitioning off the program. As I have said before, you have to be committed to the program to get results, but as long as you follow their plan you will lose weight!
Anyways, best of luck and please let us know how it goes: Thanks for sharing your story. Drinking over ounces and eating tons of leafy greens.
I did NS about 4 years ago lost almost This past July was told my chloerstral and blood pressure was too high for 28 year old. So black Friday I ordered when prices decreased. Hi Amanda — Thanks for visiting and reading my story. Hope it goes as well this time around. Thanks for sharing your superb review.
You have a lot of good info here. I am looking for a diet to try just after the new year, and this might be the one. Either way, appreciate all of the details you shared. Thanks, just what I was looking for. 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. Hope you have a wonderful day and congrats on your weight loss!
Tomorrow is my last day on turbo take off. I was advised earlier this week to call back toward the end of my first week to speak with a counselor. If I could speak with William every time I called that would be fantastic. Thank you so much for your review. We are so happy to hear you were pleased with your experience when speaking with William. Hope you have a wonderful day and welcome to the program! I would like to say for the first couple of days I found this a bit difficult but only because it was such a lifestyle change for me.
Now I love it. I have lost 7. No longer on blood pressure pills and I have more energy. Thank you so much for making my life happier. Thanks so much for sharing your review with us today. Congratulations on your success so far on the plan! We're happy to hear that you are finding the plan easy to follow. If you ever have any questions, please let us know.
The most important thing for me is that it is working. On the road to lose 80 lbs. I've lost 28 after only 6 weeks. The food is not fine dining but it is good enough and with enough variety to not be boring.
Some of the food is quite tasty and others only rate around good but, for me, that is not the point. The point is that now most of the time I am not hungry and I am losing weight without having to make major alterations to my life. Surely, there are times when I just want to get a pizza delivered and munch out but Nutrisystem provides ways to deal with that. I'm not going to blow smoke, some self-control will be required. The few times I have some real cravings, I just pull up the weight chart and see that nice downward trend of weight and remind myself why I am doing this.
The quick start program, for me, was the most difficult portion to get through but it surely did as it described. My weight loss started quickly and tapered a bit, as expected, once I got on the regular weekly plan. I am still losing around 3 to 4 lbs a week which might be a little atypical but I'm not complaining. This meal plan was exactly what I needed. Previously I ate healthy but I just ate too much. Comparing then to now, I realized I was eating roughly double what I should have been.
So not only has this plan allowed me to lose weight but it has provided me with an idea of what meal sizes should be if I ever decide to stop with Nutrisystem. I personally think the frozen meals are a very good add-on as they provide more variety and tend to be a bit more tasty and satisfying. I really do appreciate that this program exists.
I just turned 50 not too long ago and was starting to have more concerns about my weight which has always been above 'normal'. Nutrisystem not only seems to be dealing with my weight but it also helped me ease my mind about my future health. I'm also a workaholic which means that previous diets I tried had, what I feel was, a significant impact on my lifestyle. Which is probably the main reason they all failed. Nutrisystem is very simple.
Take their base plan, modify the meal times to fit your current schedule, keep the intervals between meals roughly the same, and in no time it just becomes part of your day.
The food for the most part is portable as well which is rather convenient. Again, Thank You for providing this product. Before I was skeptical about ever seeing what I consider a healthy weight but this product and changed that skepticism into hope and has provided exactly what the proverbial doctor ordered.
Plastic found in a dinner entree. 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.