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Come on, everyone knows calories dont count when
- they're liquid
- you're standing
- they come from someone else's plate
I honestly can‘t believe that anyone doesn‘t do this. How else would you count calories?
I think most people who are counting calories are already doing this. I can't image being in the state of counting calories and not looking at the containers to count the calories while cooking with ingredients.
I think this is geared towards folks who are convinced counting calories doesnt work. That they are gaining weight even though they "only has 1k calories per day".
Wait, do people who are counting calories cook, for instance, spaghetti with meat sauce, cheese, and meatballs and only count the calories in the spaghetti? That's got to be kindof a denial and/or self-deception kind of phenomenon rather than legitimately thinking that the calories in, say, sauce are negligible or "cook off" somehow, right?
If you're cooking, the strategy that has worked best for me is to measure all calories that go into the product, then divide it by the amount of servings you plan to consume. So if I make spaghetti and I plan on getting 6 meals from a batch, I'll divide the total calories by 6. As long as you're paying attention and accurately measuring out ingredients, it's going to be pretty close.
This, idk this stuff seems like a no brainer to me but maybe someone else will be saved some confusion and frustration
Some diet tracking apps let you do just that, you can create recipes and then add a serving from that recipe. I know I did that with Cronometer for a while. It's free too, and has a good amount of information.
Thats what I do also.
But with pasta I always make 1,5 dl per serving. Thats about 60 g dry or 150 g cooked and amounts to 220 kcal. To me thats the perfect amount of pasta. I weight less and my pasta boxes last much longer since I started measuring pasta.
Why should I know the amount of calories it has?