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VTRICIA
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It took 19 months but finally I know

Wednesday, July 10, 2013

You might defriend me for the tease, but today I weighed a portion of cooked noodles. 2 oz of dry came out to 6 oz cooked. It was one of those things I was kind of curious about but never got around to finding out. It worked today because I only made 4 servings. I used to make 4 servings at the beginning of tracking food, but I only had a spring scale.

Of course, the weight of cooked noodles varies a lot depending on how much moisture they absorb. At my altitude at 14 minutes with no salt they tripled in weight. This was the whole wheat spaghetti from Costco, and after all that the portion was indistinguishable, visually, from what I normally eat. I know this because I use 3 compartment corelle plates. It keeps my carbs honest.

What this makes me think of in a wider sense is how different peoples needs are, how variable their parameters for lifestyle change can be. Age, starting weight, goal weight, height... and those are just these surface. When I started maintenance I was annoyed someone said something along these lines. But it's really true; there is no one solution that fits everyone.

This was driven home when I tried to read Good Calories, Bad Calories last week, where they demonized counting calories and seemed to be saying high fat was good. Not even high protein, high fat! Well, mostly low Carb, but he mentioned high fat several times. Sadly, high fat and excess calories from any source stimulate insulin resistance, which I'm pretty sure is where he was going with it. The irony is I actually know my macros *because* I track my food. Oh well. I've tried to write about this like 3 times and I get all flustery. My way worked for me. I was interested by the cultural history of dieting he began with.
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Member Comments About This Blog Post
  • v JUMPINJULIE
    Great blog.
    1139 days ago
  • v AJDOVER1
    It's fun that so many people are writing books claiming to have THE SOLUTION.

    I learn so much from you, but I know I'm never going to BE you. You are unique and wonderful. It gave me a smile to realize that even your altitude is different enough that we can't precisely follow the same recipes.
    emoticon
    1139 days ago
  • v DESERTJULZ
    Interesting experiment. :D I need one of those spaghetti measuring tools. You know, the lovely ones with a variety of different holes which equate to one serving, two servings, four servings, eight servings? I used to have one and lost it. I often guess wrong now and end up with too much after cooking.
    1139 days ago
  • v NELLJONES
    On an exchange plan, 3/4 oz dry pasta is one bread exchange, about 1/2 cup cooked. I get 6 a day to mix and match, and I might use a bread exchange for one of my bonus selections. As you noted, cooked weight doesn't mean anything. I don't count calories, just exchanges. SO much easier if you do all your own cooking!!
    1140 days ago
  • v NILLAPEPSI
    emoticon for the info. It's nice to benefit from someone else's science experiments. emoticon
    1140 days ago
  • v LRSILVER
    Interesting information.
    1140 days ago
  • v POPSY190
    Best to go along with what you know is best for you.
    1140 days ago
  • v 1EMMA2011
    Love it, I remember once time I was wearing a heart rate monitor. My friend was with me. We just sorta assumed if my rate was up hers was. We tested it one day and that wasn't true. It was kinda easier to just go along with it. We realized how silly it was of us to think this...

    Good for you for checking things out!!!

    emoticon
    1140 days ago
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