wilson10102018 Member

Rice and pasta are always logged uncooked. Basmati dry is about 750 calories per cup. Weigh what you are going to cook then after cooking divide it up in as many equal servings as you need and log it based on the dry weight divided by the number of servings.

Homemade potato chips (crisps) are better then bagged and very low in calories when made in the microwave on parchment paper without any oil. Just labor intensive.

Ignore macros. Waste of time.

I have the same thing every day 6 days a week for 20 years. 352 calories. 66 grams of cereal Wheaties, raw rolled oats and granola. Mix doesn't matter - they all have about the same cal/g. 6 ounces of 1% milk. Banana, strawberry and blueberry in moderation.

Adopting crackpot theories of weight loss is a form of aversion. An excuse not to just regulate the QUANTITY of food. Try not to sign on to unscientific theories.

Well done baked Russet potatoes with butter, salt and pepper. washed and rubbed with powdered salt, 400F for 90 minutes. Crispy skin and brown around the edges. One with every meal.

Homemade chicken broth is best, but a bouquet garni wrapped tightly with string and removed before serving gets one 90% there with 10% of the mess. Use celery thin carrots, parsley, bay leaves at a minimum; garlic rosemary and thyme optional. Most people complain about the onions dissolving in a slow cooker, but if they…

seems like labeling may be a problem. A local favorite here, Husmans Porkies, claims 80 calories for 80g. I doubt that claim. https://www.innit.com/nutrition/husmans-crunchy-and-tasty-pork-skins/p/00041632011255

Blueberries, popcorn.

Yea, you have to build your own recipe for Shepard's pie. the range is too great to just pull someone else's off the database (which is usually wrong anyway). Put in the ingredients one at a time. For a traditional recipe you have the problem of how to score the lamb. Tradition recipe, one takes the left overs from the leg…

The beauty of calorie counting is that every day is a new day, unrelated to the day before. Just as important as any previous day.

https://pubmed.ncbi.nlm.nih.gov/9430080/ Abstract The misperception that dietary cholesterol determines blood cholesterol is held by many consumers in spite of evidence to the contrary. Many studies reported over the past 2 years have shown that dietary cholesterol is not a significant factor in an individual's plasma…

It is always good for one's health to eat a healthy diet and to have weight appropriate for one's body type and condition. But the discussion above is a flashback to 1970's "science" when folks thought one could reduce heart attacks by regulating dietary cholesterol. Did i miss something new? To my understanding there is…

As I said above, I weigh the butter and then use whatever i want and weigh it again. But, a normal looking pat of butter like one sees in the US is 7 grams. EU is more like 10, at least is was in England.

If you search for cooked, presumably you will get a result for cooked. and, if you search for raw, then you may get a result for raw. But, unless you are eating all of the fat rendered from the hamburger, raw doesn't make much sense.

Boiling the veges does move the calories to the broth unless they have oil. So count the oil and forget the veges. For the meat broths, the only way to tell calories is to let the broth cool and separate, remove the fat from the top and weigh it. Put back what you want at 9 calories per gram and disregard the rest unless…

The low sodium industry is predicated on some unsupported dietary guidelines decades ago by the American Heart Association. With billions at stake there is no turning back now. Just be sensible since the concerns you have expressed are important only if you have had recent heart surgery or a history of bad heart problems.…

Scanned or not, the MFP database is an embarrassing mess.

Buy an electric skillet. Non stick with lid. Cheapo is best do you don't trip circuits. $30 on Amazon. Anything can be cooked in an electric skillet that can be cooked on a stove top, oven, electric kettle, rice cooker, slow cooker, or grill. I was holed up for 6 months.

Pumpkin seed oil.

Absolutely. 5 calories per gram is just about right for a well made cookie.

I really like the taste of a well done russet baked potato. I cut it in half lengthwise for a 6 oz serving add a pat of butter, salt and pepper. the leftover half goes in the microwave to re-heat on high again with a pat of butter salt and pepper. Always comes in around 160 calories. My second favorite carb.

Actually, I was giving the readers a gauge by which to log calories without making a mess. Everyone knows what a pat of butter looks like and as they are using the butter they can log it without taking time to weigh it. For my part, I just put the butter dish on the scale and see how much less it weighs after cutting off…

OK, the little plastic tubs with foil on top that you have to dig out with your knife are 5 grams. The large foil wrapped pat of butter is 7-9 grams; one restaruant supply place has them at 10 grams but mostly for EU consumption. The standard looking U.S. pat of butter that comes out with your rolls is almost always 7…

I have had the same breakfast 6 days a week for about 30 years. Love the consistency. I fix something different on Sundays.

I never have any problem with leftover rice. I always cook a cup and then portion it in quarters for four rice-based meals. It goes straight from the rice pan to a Ziplock bag and into the Fridge. Sometimes it takes a week. If I don't get it used in a week it goes in the freezer. Even better for fried rice. I make a dish…

Sodium is your electrolyte. You know, the thing that keeps your kidneys alive. Low sodium diet for the general public is mostly a product of bad science. Excess water retention is pretty obvious when you can't put on your shoes. Or, you have had recent heart surgery. Or, if a medical doctor who has actually examined you…

Yes, rice is always measured dry. 650 calories per dry cup. Doesn't matter how you cook it unless you try to remove starch by par boiling. When cooked, divide it up in portions of the total by weight of visual.

165F seems to be the tipping point. Above 165F there are none of the common micro organisms present. Yes, there could possibly be some spores or encased eggs or some rare critters, but please, you don't have to show everyone how smart you are today. For all practical purposes, food is sterile when it is cooked above 165F…

Fasting is pointless and unscientific. Most calorie burn is for keeping the mostly water filled bag (your body) at 98.6 F and moving it around. Metabolic functions do adjust in amounts about as important as not havng a carrot with your meal. Ignore this stuff and get to a deficit that works. 350/day is appropriate.