You don't use a food scale?
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How much veggies and protein to use a scale .. How do yiu know how much of anything you eat on a scale?0
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KetoGirlreadytokickass4106 wrote: »How much veggies and protein to use a scale .. How do yiu know how much of anything you eat on a scale?
I'm not sure what you're asking precisely. Are you asking how much you should eat of a certain food? That will depend on your personal situation: what is your calorie goal, specific macros you're aiming for etc., how you want to spread your food intake throughout the day etc.0 -
KetoGirlreadytokickass4106 wrote: »How much veggies and protein to use a scale .. How do yiu know how much of anything you eat on a scale?
I log the weighed amount in my food log here on MFP. Then I know how much more I can eat later in the day. Does that answer your question?0 -
I have started to "cheat" sometimes. Like yesterday. I had a cantaloupe. I knew how much it weighed, and I assumed half was seeds and rind. I could have weighed the halves after I seeded them, and I cold have weighed the remaining rind after I ate it to be more accurate. I've done that enough that I now know I can just assume about half.
Same thing happened with an early-season Dungeness crab I bought. I make an assumption how much crab meat there is in a crab after you clean it, crack it, and pick it clean.
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I have started to "cheat" sometimes. Like yesterday. I had a cantaloupe. I knew how much it weighed, and I assumed half was seeds and rind. I could have weighed the halves after I seeded them, and I cold have weighed the remaining rind after I ate it to be more accurate. I've done that enough that I now know I can just assume about half.
Same thing happened with an early-season Dungeness crab I bought. I make an assumption how much crab meat there is in a crab after you clean it, crack it, and pick it clean.
I think this is fair, once you have enough experience under your belt to make knowledgeable estimates. But early on, most people don't have enough experience to estimate accurately.3 -
I am super awesome at being spot on with my mayo and butter usage on bread (I still check though) but always miserably fail at eyeballing meat weights.3
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quiksylver296 wrote: »I have started to "cheat" sometimes. Like yesterday. I had a cantaloupe. I knew how much it weighed, and I assumed half was seeds and rind. I could have weighed the halves after I seeded them, and I cold have weighed the remaining rind after I ate it to be more accurate. I've done that enough that I now know I can just assume about half.
Same thing happened with an early-season Dungeness crab I bought. I make an assumption how much crab meat there is in a crab after you clean it, crack it, and pick it clean.
I think this is fair, once you have enough experience under your belt to make knowledgeable estimates. But early on, most people don't have enough experience to estimate accurately.
Back when I was a desk jockey, I often ate plain yogurt with either rolled oats or sunflower seeds as "breakfast" some time mid-morning. I would weigh out several days portions of yogurt and take them to the office. This was easiest when I drove my truck instead of rode my bike. I left seeds and oats in the office. Sunflower seeds are pretty calorie-dense, but I would estimate my serving because no scale at work. One day, to check my calibration, I poured the estimated "one ounce" serving into my palm and then put it on the scale. It was so close to 28 grams I even surprised myself. I always think that if you get your eyes calibrated, they can do a reasonably good job of estimating but only if you keep checking your calibration to see if it's drifting!
Handful of rolled oats was between a quarter and third cup.
I rarely weigh butter. Instead I take less than I log; gives me a cushion.
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davepollack wrote: »quiksylver296 wrote: »davepollack wrote: »I utilize a food scale for everything thats solid but it brings up another question. When it comes to liquids, do you all trust a liquid measuring cup? Since most liquids do not give weight but fl oz.
I weigh liquids, personally. I know "they" say to use measuring cups for liquids, but it hasn't affected my weight loss at all and I'd rather not wash a measuring cup. So, I just put my coffee cup on the scale and weigh my creamer (or whatever). If my weight loss ever stalls, that is one thing I know I can tighten up on.
This may seem like a silly question but, if 1 tbsp (15 fl oz) is a serving of creamer, how much would it weigh? or how would you know. I know that 1 oz of water weighs 1oz of weight but other liquids have different densities. Thanks in advance.
I think it's ml. (Milliliters)1 -
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Well, guess it's come to this.
I no longer use a food scale. Starting about 20 minutes or so ago. No. It's not permanent, but there ya go.
My trusty food scale showed a low battery a little while ago. The alert came and went. Once or twice it shut off. Always came back. Today I weighed some rutabaga, and then when I went to weigh the next ingredient it said "Lo" and shut off. I tried a few more times. Wouldn't stay on. I said, "Well, I guess it's time. I think it's been a couple years since I replaced the battery." It's a CR-2032, so they last quite a while.
I went and grabbed a new battery from the closet. I found a tiny screwdriver and opened the battery compartment and replaced the old battery. Sweet. Turned it on. Guess what? It still said "Lo."
Time for a new scale.
Thank you scale. You have been trusty all these years. You weren't expensive, and you did your one and only job. Thank you. Now I have to get another one. Then I'll use a food scale again. For now though?
No. I don't use a food scale.3 -
Darn it! Only thing FB gets right is their emojis 🤣, need the “love” right now 😘0
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Well, guess it's come to this.
I no longer use a food scale. Starting about 20 minutes or so ago. No. It's not permanent, but there ya go.
My trusty food scale showed a low battery a little while ago. The alert came and went. Once or twice it shut off. Always came back. Today I weighed some rutabaga, and then when I went to weigh the next ingredient it said "Lo" and shut off. I tried a few more times. Wouldn't stay on. I said, "Well, I guess it's time. I think it's been a couple years since I replaced the battery. It's a CR-2032, so they last quite a while.
I went and grabbed a new battery from the closet. I found a tiny screwdriver and opened the battery compartment and replaced the old battery. Sweet. Turned it on. Guess what? It still said "Lo."
Time for a new scale.
Thank you scale. You have been trusty all these years. You weren't expensive, and you did your one and only job. Thank you. Now I have to get another one. Then I'll use a food scale again. For now though?
No. I don't use a food scale.
The bolded brings it home to me just how often I must use my scale! 😱
Those batteries last me an average of just 3 months! 😂1 -
Update.
I got a new scale last week. I wasn't sure whether I would keep it, so I didn't open it. Now I did. It's a step up from the old one. Nicer display. Can weigh not only in grams or ounces, but also estimates milliliters and fluid ounces. I presume that the scale just figures all liquids are one gram per cubic centimeter, so the liquid measures are probably dubious for things that are different. I'm specifically thinking about oils.
The new scale uses AAA batteries instead of lithium ion CR2032 button cells. I will know at some point how long they last. When I bought my first scale, I sort of wanted a scale powered by AAA batteries as they are more ubiquitous. I was surprised how long the button cells lasted, so I was looking for one of THOSE this time. Both times I ended up with something I wasn't looking for. The store I bought both of them is the same store. They no longer have the old model. It was a "Taylor" branded scale. The new one is a "Kitchen Aid." I think Taylor is a trusted maker of scales. Kitchen Aid is clearly a respected name in kitchen implements, so I expect the new one to last as long as the old one did.
So...
Yes. I, once again, use a food scale.1 -
And the answer is....
Less than five minutes.
I guess the el-cheapo batteries that came with the scale were already discharged in storage even though they had a plastic thing to keep them from making a connection. I tossed in some rechargeables, and will probably put more alkalines in. I'm not sure this is the best use of NiMH technology as while they have higher energy density, they have lower voltage and can discharge in storage quicker. Plus, then I'll know how long a fresh set of alkaline AAA cells last.0 -
When I put AAA batteries in my cheapie food scale they last over a year- and I use mine multiple times a day and often forget to turn it off.
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I use measuring cups its better for me0
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jeanette38340 wrote: »I use measuring cups its better for me
Measuring cups leave so much room for error. Learning to use a scale is so easy, and once you get used to using grams to cook, you’ll grit your teeth at those sites or cookbooks that don’t provide them in recipes.
I get much more reliable and consistent results by weighing ingredients. Homemade bread is a particular example.
The classic example here of the benefits of weighing is the serving of peanut butter, which is a calorie dense food.
People used to scooping it out with a regular place setting tablespoon, or even a “calibrated” measuring spoon are usually shocked when they compare their usual serving versus an actual, weighed serving. They’re usually off by half or more.
At 180 calories per serving, if you’re on a 1970 calorie per day goal like I currently am, accidentally doubling a 180 calorie food and not logging it would totally erase any gain for the day.
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I use my scale religiously. Last night Mr. decided to treat me and cook dinner. Chicken Marsala. I walked in the kitchen to see him drop 3 tablespoons of butter in the pan and follow up with the olive oil inverted and giving the butter a pool to swim in. I asked him if he was making healthy Marsala. He said yes…he cut the fat in the recipe by half. He is recovering from open heart surgery for a 70% blockage bypass. We know how this happened now.
What gets measured, gets counted. If you are eating too much, be accountable to yourself and log it. You can look back and see trends and the why you are or are not losing weight.4 -
Thank you for sharing, this is the one thing that I know I have to start, waiting for my scale in the mail! I have a question though, how do you all figure out how much of everything you should eat? I struggle with the quantities and figuring out how much of everything I should eat!1
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Inflammation is the cause of heart disease and blocked arteries and the main dietary drivers of systemic inflammation are the overconsumption of sugars and ultra processed food, aka powdered carbohydrates. Fat doesn't miraculously give us heart disease, even though that is what we've been told ad nauseum for 50 years, overconsumption does, which also leads to complications like heart disease and a briefcase full of other inflammatory diseases. However, I agree with you and if someone is counting calories a scale is mandatory imo. Cheers.0
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@enopau start by following recommended portion sizes on the nutrition labels for the foods you eat and weighing those out before you eat them so that you know you are only eating as much as you intend to. That also helps you develop a sense of portion sizes for when you eat out (and portions are often oversize and out of your control) Most everything has the portion listed by weight in grams. This is much more accurate than the corresponding measure in teaspoons etc. So, for instance look at the jar of peanut butter and measure out however many grams you think you should eat based on the portion sizes (I generally stick with one, or cut back to 1/2 for very calorie dense foods and how hungry I feel/what else I am eating). If you are just grabbing a snack as you walk through the kitchen put it on the scale first and weigh it and log it so you can keep track of it. That might not be a full portion or it might be some random in between number - doesn’t matter - just keep track. After a few weeks you will see what your eating patterns are and where you can make swaps to replace calorie dense foods, or where you might want to adjust what you eat when in order to feel fuller longer and not want to snack as much if you are going over calories consistently. These are all personal decisions - what and how much of each thing to eat to feel full and happy with your lifestyle, but weighing and keeping track of what you are eating gives you accurate information about how many calories and macros you are consuming so you can make choices based on that info and your particular tastes and needs.3
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Thank you for sharing, this is the one thing that I know I have to start, waiting for my scale in the mail! I have a question though, how do you all figure out how much of everything you should eat? I struggle with the quantities and figuring out how much of everything I should eat!
I agree with the approach outlined by @Sinisterbarbie1. One place to start is how much you are already eating. Just weigh everything so you're informed how much it is. As you log what you eat, you will find out how that compares with the goals you set. If it turns out you are eating more than your goal, cut back. You ca also track the nutrients in your foods and focus on those that not only fuel your body but support it nutritionally.
I echo that the scale is way more accurate (and precise) than measuring cups. Measuring cups and spoons actually vary quite a bit in size. A gram is a gram - it is how much a milliliter of water weighs.
Here's a trick lots of us use especially for calorie-dense things like nut butters: Remove the lid from the jar, put the jar on the scale, and tare the scale so it reads zero. Then get the knife and remove the amount, in grams, that you want to eat. Note that some is still on the knife after you do something like spread it on bread. You weighed it already, so it's fine to eat it!
When I use cooking oil, I do the same thing. I put the bottle on the scale without the lid, and then I pour some into the fry pan and put the bottle back on the scale. I am amazed how good I am getting at eyeballing eleven grams. Note though that most oils are listed in the database in milliliters. There's a conversion, but you're still WAY ahead if you just use grams.
It may take a while to get used to it, and at first it may seem like a chore. Well, it is a chore sort of, but so is eating. Soon it will become habit and it will become really easy. Use the scale for everything. You will begin to calibrate your eye so you can guess when you have to. Don't stop using the scale or your eye will go out of calibration.
I did a test one time. I would keep rolled oats and sunflower seeds at work and mix them with yogurt. I would weigh out my yogurt from a quart or half gallon into smaller cups and leave those in the refrigerator at work. I got good at estimating 50 grams of oats or one ounce (28 grams) of seeds. One day at home, I poured what I thought was 28 grams of seeds in the palm of my hand, just like I do at work. I weighed them. I was within a gram. I thought that was pretty cool. Doing that test helped me keep my eye calibrated.
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Consider trying something like the Ninja saucepan. It’s not Teflon but some kind of super hard steel. If you preheat it well, you can brown meats, caramelize onions, even stir fry with no oils.
I’ve got nice Pampered Chef (no idea-honeycomb surface) and TFal (Teflon) skillets that can be used likewise, but the Ninja pan is in a class by itself, and again, no Teflon (yay!) and wipes clean with the swish of a sponge no matter what I’ve , seared, browned or otherwise charred in it. It’s the one I reach for.
We’ve gotten to the point where we seldom buy butter or margarine, and olive oil and even the smallest can of Crisco go rancid well before we’ve made a dent in the jar.
If I do have to use margarine or oil in a recipe, I cut it by 3/4 before adding more and generally find that’s more than adequate.
I made a chicken cassoulet the other day that called for bread crumbs stirred into half a stick of melted butter. I cut that in half, and could easily have gotten away with just a tablespoon, but the recipe was well within our calorie budget anyway, so I “treated us” to two tablespoons. Since it was making six servings anyway, I figured 17 calories wouldn’t make or break us.2 -
Thank you guys for your tips!0
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I usually use a food scale. No surprise. I've written about it before. It is an extremely useful tool. Sometimes I don't, like if I am away from home. I have written that through the routine use of my scale, I'm better able to estimate when I have to. Here's an example:
I wanted a snack. I decided to have some roasted Oregon hazelnuts. They are so delicious and have protein and healthy fat. I took the lid off the jar I'm storing them in, I put the jar on my food scale, and I got a tare weight. I took the jar and poured some into my palm. I said to myself, "That is twelve grams." I put the jar back on the scale, and guess what? It said 12g.
My eyeball is, for the moment, calibrated. I will keep using the scale to keep my eyeball calibrated.
Ah NUTS!3 -
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