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[IP] Weighing Food
>Hi All: I met with a new educator today and was surprised at the
>to start weighing food. While I admit I am not the best carb counter,
>measuring and calculating and weighing (with those carb point values, or
>whatever they call them) seems to be a bit overboard to me. We mostly
>foods that I can measure according to serving on the package, or we eat
>It seems like a record of restaurant foods, and keeping track of what
>well for that favorite food is a better idea.
>Anyone have any suggestions on this, and if you use a scale what kind
>does it work?
I too have been diabetic many years. I weighed food items off and on through
the years. (I used the food scale more for weighing postage). :-) When I
got my pump 3 years ago and doing the carb counting, I started weighing and
measuring again. I wanted to be sure I was dosing properly. I mostly checked
the fruit sizes. Then if your b/s is up, you know you dosed properly for
what you ate. You can then ask yourself, if something else is going on.
I still regularly measure out my potato, rice and pasta. Then I know what
one serving is. Sometimes I find I will take part of what I measured out,
then have some more of the same one serving. If I had just served out of the
serving bowl, then wanted more, I'd tend to think I was having "seconds".
The other big advantage is...when eating out you can "eyeball" your serving
better. The big baked potatoes that are served at restaurants...I usually
just cut off 1/3 of the potato for my serving, and set the rest to the side.
I have a nice Weight Watcher scale I purchased 20+ years ago. It has the bowl
on top and has weight measure increments of ounces, 1/2, 1/4 and 1/8 oz.
Pumping since 1/00
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