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What are your unpopular opinions about health / fitness?
Replies
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Put a vegetable on the scale before chopping, that's less than 5 seconds. I can't see how that is time consuming or annoying unless you have your scale stashed away somewhere in the furthest crevices of your cupboard.
Pretty much everything else about cooking is more time consuming than placing an ingredient on the scale.8 -
stevencloser wrote: »Put a vegetable on the scale before chopping, that's less than 5 seconds. I can't see how that is time consuming or annoying unless you have your scale stashed away somewhere in the furthest crevices of your cupboard.
Pretty much everything else about cooking is more time consuming than placing an ingredient on the scale.
Sorry it's hard for you to understand but I'm not doing something annoying just because you think it shouldn't be annoying. Especially since I've already proven it's not necessary for me.4 -
How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.7
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stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?5 -
Alatariel75 wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
The thing with cooking savoury meals is you often don't need to measure and weigh ingredients. If I'm not counting calories, I cook almost completely by feel. It generally means I never make the same meal the same way twice, but they always taste good. It's just years of experience, both personal and professional, where I know what works and what doesn't. But weighing and measuring, when I am calorie counting, adds very little time and trouble and the thing is, I still cook by feel - I weigh the amount that I would put in anyway, rather than putting in a specific amount by weight, if that makes sense.
Makes total sense to me, as this is exactly how I do it.
I never measured before weight loss for cooking (vs. baking -- as I said before, I even put my scale away at first since I stopped baking when I decided to focus on weight loss). But I find the most time consuming part of cooking to be chopping, and it doesn't add anything for me to the burden to put what I chop on the scale.
Creating recipes I do find burdensome, but I usually don't when I'm logging. I note what my weights are on an envelope when cooking and then eventually log it (or 1/4 of it or whatever proportion of the dish it's in I eat).0 -
Need2Exerc1se wrote: »stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?
But how is it annoying? It takes so little time and effort compared to any other aspect of cooking.0 -
stevencloser wrote: »Need2Exerc1se wrote: »stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?
But how is it annoying? It takes so little time and effort compared to any other aspect of cooking.
I've never really given how or why a lot of thought. Maybe simply because I'm an old dog that doesn't want to learn a new trick. All I know is weighing made cooking not fun, and not weighing makes cooking fun. Honestly, that's all I care about.
I truly am sorry that this is bothering you and wish I had a better answer.
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Need2Exerc1se wrote: »stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?
LOL If someone doesn't log food or count calories but is an active user of MFP isn't that kinda' like someone happily married using Tinder to "window shop"? ;-P
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jamesakrobinson wrote: »Need2Exerc1se wrote: »stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?
LOL If someone doesn't log food or count calories but is an active user of MFP isn't that kinda' like someone happily married using Tinder to "window shop"? ;-P
IDK Is Tinder a dating site?
I joined to the whole thing. I weighed and logged for a few weeks. But it just wasn't for me. I just come for the forums now. And reading through the forums there are quite a few people on here that don't weigh or log.5 -
stevencloser wrote: »Put a vegetable on the scale before chopping, that's less than 5 seconds. I can't see how that is time consuming or annoying unless you have your scale stashed away somewhere in the furthest crevices of your cupboard.
Pretty much everything else about cooking is more time consuming than placing an ingredient on the scale.
I put a mixing bowl on my scale and tare the weight. Then i record all my ingredients as I add them, tareing after each one.6 -
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I just don't understand how the weighing bit is a big deal. I get why logging might be, and why there might be better approaches for an individual than counting calories, of course. But I simply don't get why the weighing piece would add burden if you are already right there chopping, and thus I wonder if there's an assumption that it works differently than it really does (at least, than it really does for me), that we are pre logging or trying to get a particular number or anything like that.
But that's not a criticism, it's entirely possible that someone could be bothered by something and I could be unable to see how. I find the scale piece fun, although when not logging I often don't weigh (but I sometimes do).
Anyway, this goes back to how this subthread started, with someone insisting that weighing is neurotic. I personally find logging itself burdensome (not so burdensome that I won't do it at times and I liked it when losing), but switching to weighing instead of estimating or using cups made it easier and less burdensome for me, not harder, so I find it weird and annoying when someone insists that the weighing piece is somehow neurotic but logging itself totally normal.
Need2, I am not referring to you, I know you are talking only about yourself and not calling anyone else neurotic.3 -
This whole turn of topic reminds me of the Monty Python skit where a variety of people (including singing vikings) repeatedly attempt to compel an old "lady" (Graham Chapman in drag) into ordering a dish heavily involving Spam, and she keeps shrieking "I don't like Spam!!!"
"Scale, scale, scale, scale, scale, scale scale, scale...lovely scale! Wonderful scale!"11 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
And I don't watch cooking shows
(the "dish in many stages" thing holds true to all cooking/baking shows. They prep for hours and do many takes just to present the 20-25 minutes we see)0 -
stevencloser wrote: »Put a vegetable on the scale before chopping, that's less than 5 seconds. I can't see how that is time consuming or annoying unless you have your scale stashed away somewhere in the furthest crevices of your cupboard.
Pretty much everything else about cooking is more time consuming than placing an ingredient on the scale.
I put a mixing bowl on my scale and tare the weight. Then i record all my ingredients as I add them, tareing after each one.
My scale goes up to 10 kg. so I can do that with any vessel except my crock pot (too heavy).0 -
Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
And I don't watch cooking shows
(the "dish in many stages" thing holds true to all cooking/baking shows. They prep for hours and do many takes just to present the 20-25 minutes we see)
And who knows what it really tastes like in cooking shows, right? Unless it's one of those "whose tastes better" contest type shows. It's TV. ::shrug::
They could put in salt instead of sugar and I'd be none the wiser.0 -
People aren't really getting shot in CSI.13
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French_Peasant wrote: »This whole turn of topic reminds me of the Monty Python skit where a variety of people (including singing vikings) repeatedly attempt to compel an old "lady" (Graham Chapman in drag) into ordering a dish heavily involving Spam, and she keeps shrieking "I don't like Spam!!!"
"Scale, scale, scale, scale, scale, scale scale, scale...lovely scale! Wonderful scale!"
It is rather bizarre. But kind of interesting too. I feel now that I want to know why everyone is so annoyed by my annoyance as much as they want to know why I'm annoyed.
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cmriverside wrote: »
True, though I was obviously just being silly.2 -
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Need2Exerc1se wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
The thing with cooking savoury meals is you often don't need to measure and weigh ingredients. If I'm not counting calories, I cook almost completely by feel. It generally means I never make the same meal the same way twice, but they always taste good. It's just years of experience, both personal and professional, where I know what works and what doesn't. But weighing and measuring, when I am calorie counting, adds very little time and trouble and the thing is, I still cook by feel - I weigh the amount that I would put in anyway, rather than putting in a specific amount by weight, if that makes sense.
I'm sure it all makes sense to/for you. But my experience with weighing ingredients was different. I realize "very little time" is a subjective phrase but it felt time consuming to me to weigh ingredients. But more than the time it was annoying. It sucked the fun out of cooking for me, and cooking is a great source of pleasure for me. Honestly, I would rather have stayed overweight than weighed ingredients when cooking.
I don't see why any of us "weigh everything" scale fans want to convert you. If you're happier not weighing things, and you're able to be successful (at your goals, be they weight management, nutrition, or whatever), then I think that's great.
I do, however, want to argue with these ideas, if presented ( you didn't present them), because I think they're inaccurate- Weighing food is inherently somehow psychologically dysfunctional.
- If people do weigh food, it 'should' only be temporary.
- Weighing food is more time-consuming than cups and spoons.
- Weighing food is inherently and objectively quite time consuming - by implication, enough so that it's a bad use of anyone's time.
- That people who aren't weighing food but "can't lose even though they're only eating 1200" (or some such) are being misled if scale-lovers like me advise them to start weighing food as a way to establish a more accurate calorie estimate.
- Weighing food produces exact or near exact calorie figures.
- To be successful, one must weigh every bite, including at friends'/relatives' homes and restaurants (or not go/eat there)
- Everyone interested in weight management must weigh food, temporarily if not permanently.
Counterfactual evangelizing and overgeneralizing from personal experience are examples of flawed reasoning.
And some people who "can't lose weight" but won't even try weighing food because it's obsessive or too time-consuming . . . they're sometimes just constructing themselves a handy excuse to quit trying.17 -
Need2Exerc1se wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
The thing with cooking savoury meals is you often don't need to measure and weigh ingredients. If I'm not counting calories, I cook almost completely by feel. It generally means I never make the same meal the same way twice, but they always taste good. It's just years of experience, both personal and professional, where I know what works and what doesn't. But weighing and measuring, when I am calorie counting, adds very little time and trouble and the thing is, I still cook by feel - I weigh the amount that I would put in anyway, rather than putting in a specific amount by weight, if that makes sense.
I'm sure it all makes sense to/for you. But my experience with weighing ingredients was different. I realize "very little time" is a subjective phrase but it felt time consuming to me to weigh ingredients. But more than the time it was annoying. It sucked the fun out of cooking for me, and cooking is a great source of pleasure for me. Honestly, I would rather have stayed overweight than weighed ingredients when cooking.
I don't see why any of us "weigh everything" scale fans want to convert you. If you're happier not weighing things, and you're able to be successful (at your goals, be they weight management, nutrition, or whatever), then I think that's great.
I do, however, want to argue with these ideas, if presented ( you didn't present them), because I think they're inaccurate- Weighing food is inherently somehow psychologically dysfunctional.
- If people do weigh food, it 'should' only be temporary.
- Weighing food is more time-consuming than cups and spoons.
- Weighing food is inherently and objectively quite time consuming - by implication, enough so that it's a bad use of anyone's time.
- That people who aren't weighing food but "can't lose even though they're only eating 1200" (or some such) are being misled if scale-lovers like me advise them to start weighing food as a way to establish a more accurate calorie estimate.
- Weighing food produces exact or near exact calorie figures.
- To be successful, one must weigh every bite, including at friends'/relatives' homes and restaurants (or not go/eat there)
- Everyone interested in weight management must weigh food, temporarily if not permanently.
Counterfactual evangelizing and overgeneralizing from personal experience are examples of flawed reasoning.
And some people who "can't lose weight" but won't even try weighing food because it's obsessive or too time-consuming . . . they're sometimes just constructing themselves a handy excuse to quit trying.
I agree 100% with every word of this.4 -
Need2Exerc1se wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
The thing with cooking savoury meals is you often don't need to measure and weigh ingredients. If I'm not counting calories, I cook almost completely by feel. It generally means I never make the same meal the same way twice, but they always taste good. It's just years of experience, both personal and professional, where I know what works and what doesn't. But weighing and measuring, when I am calorie counting, adds very little time and trouble and the thing is, I still cook by feel - I weigh the amount that I would put in anyway, rather than putting in a specific amount by weight, if that makes sense.
I'm sure it all makes sense to/for you. But my experience with weighing ingredients was different. I realize "very little time" is a subjective phrase but it felt time consuming to me to weigh ingredients. But more than the time it was annoying. It sucked the fun out of cooking for me, and cooking is a great source of pleasure for me. Honestly, I would rather have stayed overweight than weighed ingredients when cooking.
I don't see why any of us "weigh everything" scale fans want to convert you. If you're happier not weighing things, and you're able to be successful (at your goals, be they weight management, nutrition, or whatever), then I think that's great.
I do, however, want to argue with these ideas, if presented ( you didn't present them), because I think they're inaccurate- Weighing food is inherently somehow psychologically dysfunctional.
- If people do weigh food, it 'should' only be temporary.
- Weighing food is more time-consuming than cups and spoons.
- Weighing food is inherently and objectively quite time consuming - by implication, enough so that it's a bad use of anyone's time.
- That people who aren't weighing food but "can't lose even though they're only eating 1200" (or some such) are being misled if scale-lovers like me advise them to start weighing food as a way to establish a more accurate calorie estimate.
- Weighing food produces exact or near exact calorie figures.
- To be successful, one must weigh every bite, including at friends'/relatives' homes and restaurants (or not go/eat there)
- Everyone interested in weight management must weigh food, temporarily if not permanently.
Counterfactual evangelizing and overgeneralizing from personal experience are examples of flawed reasoning.
And some people who "can't lose weight" but won't even try weighing food because it's obsessive or too time-consuming . . . they're sometimes just constructing themselves a handy excuse to quit trying.
All of this.
And because I AM neurotic in some ways, I feel compelled to say, since Need2 said "I feel now that I want to know why everyone is so annoyed by my annoyance as much as they want to know why I'm annoyed," that I quite specifically and directly said that I was not annoyed by Need2's thinking that for her weighing is burdensome. I am only annoyed by those who insist that everyone must find weighing burdensome (more so than measuring in other ways).
I am interested in a non-annoyed way in WHY it seems burdensome to put things on the scale and am wondering if there is an assumption that we must trying to hit certain targets or cooking to a recipe, but I also realize it might just be one of those people are different and you can't explain it kind of things.5 -
Apparently, it is unpopular to state the facts about keto diets. The physiological facts are the facts. Ketosis is the bodies "famine" metabolism. Basically, it is what happens when you are starving and carries the same effects: increased cortisol, decreased thyroid, decreasing appetite etc. The so-called "mental clarity and increased energy" is your bodies reaction to trying to acquire glucose and the increase cortisol heightens awareness and is perceived as increase energy(basically the fight or flight response to find suitable nourishment). It is a medical diet to starve the brain of glucose for epileptics and works great for that. But in a calorie surplus, fat is the first thing to get stored as body fat. People worried about carbs and "hormones" and the like need to take a physiology class.17
-
SummerSkier wrote: »My unpopular opinion is that no matter how many miles you log over the years jogging, you will never get faster unless you do specific work to improve your pace - either with a coach or a set program. I have been a jogger since college which is a LOT of years. Believe me. And in spite of many miles logged (at one point up to a long 9 mile run weekly) I never really improved my pace that I could tell.
As a runner, I slightly disagree. My opinion is that most people that say they are trying to get faster actually aren't. They're trying to take a pace they can handle, even if only for a short time, and sustain that speed for a longer distance. That's about stamina, legs getting less sorry, losing weight so less effort required. But not pure speed work.1 -
stevencloser wrote: »jamesakrobinson wrote: »blackhawkgirl91 wrote: »-I think keto/paleo/etc. are unsustainable fad diets.
-You're not going to keel over if you enjoy fast food responsibly.
-Ditto with pop/soda (diet and regular).
-There are good carbs and bad carbs, good fats and bad fats.
-Treat is treat, regardless of keto/paleo/low-fat/sugar-free/etc, some are just "less bad" than others. Halo Top is still ice cream
-Protein shakes and snacks (soy or whey based) are pointless and a waste of money. Not even my friend who lifts competitively will touch the stuff, her protein for building and maintaining muscle mass and strength comes from actual food.
-Also, fruit smoothies are not as healthy as actually eating a piece of fruit.
-You only need vitamins if you are truly deficient; if you eat a healthy balanced diet and have no medical conditions, you'll get all your body needs.
-Slow metabolism? Then boost it naturally with good food, good sleep, and good exercise. (Certain medical conditions are different.)
-Drink water when you're thirsty.
-I have trust issues with anyone who says a fruit or vegetable is "bad" (potatoes, carrots, bananas, seriously???).
Whew! Glad to get this all off my chest
Total horse excrement.
I can maintain keto for months at a time (once I get past the induction, which is a little rough) and never get hungry or even getting carb cravings.
I usually do about 3 months in the spring to shake off the "comfort food, holiday treats, and alcohol induced fat that I build up in winter (never shirtless so why not LOL)
CICO is definitely at least partially bunk because I eat the same 3300ish calories on or off keto and my workout regimen doesn't change much either but I drop 2 or 3 percent fat (I get a Dexa regularly) in that 3 months.
Through summer I live mostly IIFYM, because my regular activity level is a little higher... walking, swimming, biking... And when the fall kicks in and my shirt goes back on regularly I eat a little cleaner until around Christmas... Then I definitely allow myself to enjoy all the holidays offer.
Offer yourself to science then.
Strictly speaking, CICO is not about the numbers on a DEXA report (body composition), just the number on the bathroom scale (total weight, excluding water weight variation).2 -
Need2Exerc1se wrote: »jamesakrobinson wrote: »Need2Exerc1se wrote: »stevencloser wrote: »How is it annoying exactly? Seriously. You're just putting it on something else instead of on the table. You can even put your chopping board on top of the scale, making it have literally no extra effort than if you weren't doing it.
My entire kitchen island top is a butcher block cutting board. Putting it on a scale would be a little tough. It's annoying and that's enough for me. I don't log my food or count calories so why exactly would I want to weigh ingredients anyway?
LOL If someone doesn't log food or count calories but is an active user of MFP isn't that kinda' like someone happily married using Tinder to "window shop"? ;-P
IDK Is Tinder a dating site?
I joined to the whole thing. I weighed and logged for a few weeks. But it just wasn't for me. I just come for the forums now. And reading through the forums there are quite a few people on here that don't weigh or log.
Try Googling it. It's reputation is more of hook-up site vs "dating" site where people are looking for a "soul mate"2 -
lemurcat12 wrote: »Need2Exerc1se wrote: »Alatariel75 wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »Need2Exerc1se wrote: »lemurcat12 wrote: »I think it's weird how people default to the weighing as unhealthy and not the logging itself. I don't think either is unhealthy, but I do think GottaBurnEmAll has a point that it must be unfamiliarity with the scale as a common tool or, in some cases, with cooking. I find weighing is more convenient than cups and do it for many things when not logging (or counting calories), and used a scale for baking pre weight loss. (I actually had put it in the back of a closet after I stopped baking regularly and then when I decided to lose weight didn't use it and then much later decided to drag it out and found it made logging easier.)
For me, since I chop and so on when cooking, adding a step of placing a bowl on the scale and putting things in before tossing them in a pan is easy, almost not noticeable as extra work. Logging IS much more burdensome to me, but in part it's because it (or something similar and in my mind equally burdensome, like writing down everything I eat in a spreadsheet) makes me stay mindful when I want to not think about eating choices.
And whether I weigh, log, or use some other tool, the fact is that for me if I don't stay mindful, I start gaining weight and can easily slip back into emotional eating too.
I use this same approach. It was also part of how I worked as a chef. You want to be portioning correctly for consistency and cost control. Easy enough to transition to doing it at home.
This is interesting. I watch cooking shows on TV and you rarely see those chefs using any type of measurement and I don't think I've ever seen them use a scale.
I've seen it quite frequently. Good Eats immediately comes to mind; so does just about any European cook.
Never watched Good Eats but I have seen several European chef hosted shows (US shows hosted by Europeans) and while they usually give ingredients in grams I've never seen one weigh anything. They also eyeball it on the shows.
That's because it is all pre-weighed off camera. If the recipe ingredients are given in weights, be assured that the chef/host cooks by weight.
So even when they chop it on camera and throw it in a pot you think they are using camera tricks to weigh it off camera?
Nope. You are talking cooking where ingredients frequently do not get weighed. Baking is a completely different story and everything gets weighed on the shows, just off camera. When the host dumps flour from a bag, it is just for show. No camera tricks needed, they have several of the same dish in varying steps of completion and just take out the one that pertains to the steps they are currently talking about.
Oh I never watch baking shows.
The thing with cooking savoury meals is you often don't need to measure and weigh ingredients. If I'm not counting calories, I cook almost completely by feel. It generally means I never make the same meal the same way twice, but they always taste good. It's just years of experience, both personal and professional, where I know what works and what doesn't. But weighing and measuring, when I am calorie counting, adds very little time and trouble and the thing is, I still cook by feel - I weigh the amount that I would put in anyway, rather than putting in a specific amount by weight, if that makes sense.
I'm sure it all makes sense to/for you. But my experience with weighing ingredients was different. I realize "very little time" is a subjective phrase but it felt time consuming to me to weigh ingredients. But more than the time it was annoying. It sucked the fun out of cooking for me, and cooking is a great source of pleasure for me. Honestly, I would rather have stayed overweight than weighed ingredients when cooking.
I don't see why any of us "weigh everything" scale fans want to convert you. If you're happier not weighing things, and you're able to be successful (at your goals, be they weight management, nutrition, or whatever), then I think that's great.
I do, however, want to argue with these ideas, if presented ( you didn't present them), because I think they're inaccurate- Weighing food is inherently somehow psychologically dysfunctional.
- If people do weigh food, it 'should' only be temporary.
- Weighing food is more time-consuming than cups and spoons.
- Weighing food is inherently and objectively quite time consuming - by implication, enough so that it's a bad use of anyone's time.
- That people who aren't weighing food but "can't lose even though they're only eating 1200" (or some such) are being misled if scale-lovers like me advise them to start weighing food as a way to establish a more accurate calorie estimate.
- Weighing food produces exact or near exact calorie figures.
- To be successful, one must weigh every bite, including at friends'/relatives' homes and restaurants (or not go/eat there)
- Everyone interested in weight management must weigh food, temporarily if not permanently.
Counterfactual evangelizing and overgeneralizing from personal experience are examples of flawed reasoning.
And some people who "can't lose weight" but won't even try weighing food because it's obsessive or too time-consuming . . . they're sometimes just constructing themselves a handy excuse to quit trying.
All of this.
And because I AM neurotic in some ways, I feel compelled to say, since Need2 said "I feel now that I want to know why everyone is so annoyed by my annoyance as much as they want to know why I'm annoyed," that I quite specifically and directly said that I was not annoyed by Need2's thinking that for her weighing is burdensome. I am only annoyed by those who insist that everyone must find weighing burdensome (more so than measuring in other ways).
I am interested in a non-annoyed way in WHY it seems burdensome to put things on the scale and am wondering if there is an assumption that we must trying to hit certain targets or cooking to a recipe, but I also realize it might just be one of those people are different and you can't explain it kind of things.
I find it a chore because there's no point in JUST putting it on the scale. It's that PLUS measuring it PLUS writing it down PLUS finding an accurate entry in the database PLUS entering it in the diary. For every ingredient. I'm a lazy cook. I don't bake, so I don't have to measure. When I cook, most of the ingredients can go from the container directly into the cooking dish, which also saves on washing up.4
This discussion has been closed.
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