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.