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Re: [IPp] Scales

It is definitely a YMMV thing, but I LOVE our scale.  I use it along with
the carb factors in the Pumping Insulin book.  It's wonderful for pizza,
pasta, potatoes, fruit, bread, etc.  I no longer try to decide whether the
apple we have is really "medium" and a hunk of French or Italian bread is so
easy.  When eating pasta, rice, bread, etc., I put the plate on the scale
and have Scott tell me how much he wants, then we measure and bolus.  And if
he doesn't finish it all, I can easily find out how much he has left.

New foods and combination dinners are easy too.  At first I estimate and
soon I have a good carb factor and no longer have to guess.

I bought a Soehnle scale from the Diabetes Mall for home and I have a $25
scale I got from Bed, Bath, and Beyond for when we go out.


----- Original Message -----
From: <email @ redacted>
> Do you all find it easier to use a scale for finding carb totals in foods?
> have never used one. For pasta I just say that a cup of cooked pasta is
> of carbs and we have never had a problem. After actually measuring it in a
> cup and putting it on the plate a bunch of times, I am now able to "eye"
> Sarah  :)  Mom to Matthew (6) MM Paradigm since May 2002, dxd 3/99 and
> Victoria (7) Non-D...Love My kids!
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