Counting every single calorie...

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  • Tacklewasher
    Tacklewasher Posts: 7,122 Member
    Roey1231 wrote: »
    Thanks everyone. I have not tried the recipe builder yet, I guess that is my next task.

    The recipe builder is great. I really like the feature that lets you import a recipe from another website. Yeah, it's not perfect but it's really neat. You just have to go through and double check the results once imported, but it saves a lot of typing.
  • BlueSkyShoal
    BlueSkyShoal Posts: 325 Member
    ndj1979 wrote: »
    CaitKilla wrote: »
    Just be careful... being so meticulous with calories can lead to disordered eating and/or an eating disorder. I know it because I'm there right now and trying to recover. If it's something that has so little calories like spices, don't count them. They won't matter.

    Please just stop. Being accurate with logging is not in any way disordered and that is a ridiculous assertion.

    She didn't say logging is disordered; she said it can (not will--CAN) lead to an eating disorder for some people. Which is true. For other people, obviously, it doesn't lead to an eating disorder.
  • setzerfan
    setzerfan Posts: 16 Member
    I log as much as I can. I cook from scratch too and it surprised me how the carbs in particular can creep up when I add in all the spices, onions, etc.
  • AnnPT77
    AnnPT77 Posts: 34,226 Member
    Momjogger wrote: »
    I never log vegetable calories if they were on the old Weight Watchers "free" list. I do not log celery, broccoli, cucumbers, cauliflower, peppers, lettuce, spinach, peppers, onions, mushrooms, zucchini, and tomoatoes. I DO log butternut squash, carrots, sweet and white potatoes, corn, beans, chickpeas, peas. I use cucumbers, celery, and salads as a volumetrics trick to keep me full. I also bulk up meat with peppers, mushrooms, and onions as it helps me stay fuller and gives flavor for less calories. I do not count them because they keep me on track, are very low calorie and it works for me! I DO count pasta sauce, sauces, and dressings. I am not sure where homemade canned tomatoes would fall - as a sauce type condiment or as a veggie, but I find that if I do not stress over every little thing I tend to do better overall, so I say - "free."

    This varies by person, depending on how s/he eats. If I skipped logging non-starchy vegetables, I'd understate my day by several hundred calories. Last night's 692-calorie dinner had 18 ingredients, only 4 of them over 50 calories (only one over 70).

    Not trying to dispute what's working for you, just trying to encourage others to consider the influence of their food choices on their strategy.
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