Why weigh?

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Replies

  • missblondi2u
    missblondi2u Posts: 851 Member
    When I first started on MFP, I weighed everything. Now, I'm like . . . .

    g95ab2iaopgd.jpeg
  • amythomas2
    amythomas2 Posts: 14 Member
    Marianna93637 wrote: »
    I weigh everything. I didn't get a digital scale until 3 weeks after I started logging, and it was a huge difference. For example banana. A banana can be 100 gr (a very tiny one) or 180 or 200. You can't just estimate medium or small banana. And you'd be surprised how little 1 ounce cheese is :(

    Logging without accurately weighing the food makes no sense. We already have some inaccuracies when we eat out and have to estimate, etc, at least the rest of it is accurate. All you need to be is 500 calories off on the positive side and not lose any weight, any more and you can actually gain.



    I agree, I don't know why people don't weigh! It takes no time! 500calories sounds a lot but my pizza showed how 100 here and there would add up if you're not careful!
  • amythomas2
    amythomas2 Posts: 14 Member
    missblondi2u wrote: »
    When I first started on MFP, I weighed everything. Now, I'm like . . . .

    g95ab2iaopgd.jpeg

    I like this lol... I sometimes 'guess' amounts as I put them on the scale (for fun?? I don't know...) and I'm usually pretty accurate but without the scale to back me up I don't trust my own judgment lol xx
  • missblondi2u
    missblondi2u Posts: 851 Member
    amythomas2 wrote: »
    missblondi2u wrote: »
    When I first started on MFP, I weighed everything. Now, I'm like . . . .

    g95ab2iaopgd.jpeg

    I like this lol... I sometimes 'guess' amounts as I put them on the scale (for fun?? I don't know...) and I'm usually pretty accurate but without the scale to back me up I don't trust my own judgment lol xx

    :)

    Yeah, I spent months weighing everything, and then started testing myself by the scale. After a while, I started trusting myself, but I do still weigh calorie-dense stuff like mayo and peanut butter.

    It also helps that my husband was a professional chef for many years, and is used to doing things by "spec" (that's specifications for those non-restaurant people). In other words, when he makes a plate he makes it the exact same way every time. This makes things much easier now that we have a lot of his recipes logged in the builder.

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