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[IP] Re: Measuring pasta dry or cookedq

>do most of you measure your pasta dry and then count carbs that way?  the
>reason i ask is because of the water weight and also the fact that the
>are different in equivadose depending on the amount of time the pasta was
>cooked... so what is the safest way to count it?  i always did 7 CHO per 1
>of cooked pasta and it worked that way but always went up later....

This is a good question, one I have been struggling with lately. I have
started weighing my grains and pasta dry because this seems more accurate. I
figure out the total cho of the dry weight, weigh the cooked weight, decide
what part I will eat and calculate the cho as a percentage of the total.

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