What? You Do NOT have a food scale?

neohdiver

I frequently use a food scale because I need to be precise about carb intake for medical reasons. But I've lost far more weight not using a scale than using one.

Aside from diabetes - I would never use one. I'm very good at estimating closely enough for a 1200 -1500 calorie diet and good at estimating for 20 net grams of carbs or fewer. Obviously there's a lot less room for error at the 20 gram level than at the 1200-1500 calorie level. Using a scale allows me to maximize the carbs - rather than playing it safe with a low ball estimate. My blood glucose has been under control since 3 days after diagnosis, and my identical weight loss rate before and after using a scale confirms that I'm as accurate at estimating as I thought I was.

I just lopped off an odd-shaped hunk of cheese - intending to get around an ounce (28 grams - a 1" cube, if it hadn't been odd-shaped). It weighed in at 30.3. That's pretty typical for my accuracy. Nuts I'm generally within a gram (out of a 28 gram serving).

I primarily use an AWS SC-2kg scale. Small enough to take with me when I travel, and solid recommendations for accuracy. It hasn't set of an air-raid siren . . . yet, anyway.

kirkor

deksgrl wrote: »

I just read an article the other day about how our body absorbs different amounts of calories depending on different things, so even if you measure and log meticulously it doesn't mean that is the amount of calories your body is taking in.

That may be true, but that's why consistentcy over time is more important than accuracy in the moment. Whether it's weighing stuff to the gram, using palm/fist, weighing either raw or cooked, counting oil which is left in the pan, etc., as long as one does it the same way consistently, the direction the scale moves will let one know whether to adjust their calorie allotment up or down.