Low Carb Tracking on MFP
cramernh
Posts: 3,335 Member
I saw a few people posting about whether or not if they are finding it difficult to track carbs on MFP, and the like.
MFP is probably one of the most accurate sites to use because the user/member can customize their daily targets - including carbohydrate intake.
The challenge is for the user/member to be faithful to researching the foods they are about to consume, weighing them out portion-wise that way they do not go over on (per meal or per day) carbohydrate intakes to the point that dinner time is basically a lettuce leaf, a mushroom and a glass of water (LOL!)
Ill share my personal CHO example:
My Endo has given me a daily target of no more than 40g of carbohydrates per meal. So, Im given 120g per day. NOT net carbs, total carbs.... By using the total carbohydrate measurement, it actually motivates said patient (that being me), to make sure that the options Im choosing are the cleaner, healthier variety.
I dont worry about counting fiber because by choosing vegetables, extreme small-doses of wildberry variety fruits, the fiber is going to be right there.
As calculated using Calorieking.com:
A 4oz portion of Zucchini:
20 Calories
12mg sodium
4g carbohydrates
1g fiber
2g sugar
1g protein
This believe it or not is ALOT of zucchini to have at one meal! And at only 4g of carbs (averages 1g carb per 1oz), this is a great filler-food! I use this to replace pasta by making it into faux-noodles, I make faux-lasagna with it, Involtino with it, shred it up for an alternative to potato-hash browns, add to soups, stews, OR even stuff this for a Zucchini bake boats!!!
Tracking is easy - but it requires the effort of measuring out your portions so you can balance your daily meals, counts and carbs...
MFP is probably one of the most accurate sites to use because the user/member can customize their daily targets - including carbohydrate intake.
The challenge is for the user/member to be faithful to researching the foods they are about to consume, weighing them out portion-wise that way they do not go over on (per meal or per day) carbohydrate intakes to the point that dinner time is basically a lettuce leaf, a mushroom and a glass of water (LOL!)
Ill share my personal CHO example:
My Endo has given me a daily target of no more than 40g of carbohydrates per meal. So, Im given 120g per day. NOT net carbs, total carbs.... By using the total carbohydrate measurement, it actually motivates said patient (that being me), to make sure that the options Im choosing are the cleaner, healthier variety.
I dont worry about counting fiber because by choosing vegetables, extreme small-doses of wildberry variety fruits, the fiber is going to be right there.
As calculated using Calorieking.com:
A 4oz portion of Zucchini:
20 Calories
12mg sodium
4g carbohydrates
1g fiber
2g sugar
1g protein
This believe it or not is ALOT of zucchini to have at one meal! And at only 4g of carbs (averages 1g carb per 1oz), this is a great filler-food! I use this to replace pasta by making it into faux-noodles, I make faux-lasagna with it, Involtino with it, shred it up for an alternative to potato-hash browns, add to soups, stews, OR even stuff this for a Zucchini bake boats!!!
Tracking is easy - but it requires the effort of measuring out your portions so you can balance your daily meals, counts and carbs...
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Replies
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Can we talk about the zucchini? I don't love zucchini, but am willing to try it as a pasta substitute. how do you make faux noodles?0
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agreed! wonderful post! i'm new to low-carb but thankfully had the guidance to realize through reading labels and measuring that i can do this no problem! and i'd love to know your lasagna/pasta recipe with zuc's as well!0
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Can we talk about the zucchini? I don't love zucchini, but am willing to try it as a pasta substitute. how do you make faux noodles?
If you have a specialty kitchen-gadget store near you... or, if you have a mandolin with the julienne-blade attachment option, you can make 'threads' or noodles out of anything!
I have the Titan peeler set where one of them I can easily run down the length of any vegetable and it juliennes the vegetable into 'noodles'.
Go to
http://www.youtube.com/watch?v=p40YaGWWfa0 -
this was the best damn tool I have ever purchased next to my chef knives!!!!!!!!!!
Anyhoo.... I use that peeler on carrots, cucumbers, daikon, zucchini, summer squash - and it really does a GREAT clean cut-job!
You can make many ribbons from the zucchini to make lasagna. I have a special baking pan specificially to make one row's worth (instead of having to use a full baking dish), and the strips do a wonderful job! The only hang up is you have to do many ribbons of zukes to build this... but it is soooo good...0
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