scale in the kitchen
Just an interesting story.
With all the discussion of european dishes, portion control and how americans eat too large portions, jfood decided to put these hypotheses to a home-challenge. He bought a digital scale to start apportioning properly.
well let me tell you a 4-6 oz portion size is a lot less than most people think. BUT when you increase the vegetables it's more than enough food. Plus it challenges the cooking ability to think and prepare the sides. In the summer it is also a little easier with all the great fresh veggies.
Result: both m&m jfoods are down many pounds, are feeling great and understand how europeans can stay as thinly fit and the americans are not.
So a word of advice from this old dog. try weighing your portions for a week, stick to it and see how you feel. the first week is tough, but after that it opens your eyes.
I do this when I am dieting, I know, I should do it all the time. But you so hit the nail on the head. I was surprised as well with how much equaled the recommened portion, but on the other hand, it is comforting to know that I am using the correct portion size. I don't have a problem reducing the meat portion at all preferring my veggies. It's my husband that feels he needs the extra meat. But even so, I can control his portion, he works out more than me, and so its all ok since he probably needs the extra protein anyway. It's a really good thing to keep yourself in check. Nice reminder jfood!
Just lazy, but how much is 4-6 oz. in grams? I seem to recall from the 70s when certain herbs were sold by the plastic baggie that one ounce = 27 g. 120-150 g is definitely not a lot of food.
I have been debating the purchase of a bathroom scale instead of relying on the old waistband-tightness gauge for weight loss. Have to overcome my frugal tendencies (I hate shopping for anything besides food).
Works for Romanmk. I've kept more than half of the weight off for MANY years now. Losing fat is one thing, keeping it off is another challenge. After scaling food for some time I've discovered which foods I need to measure and have a better eye for portion sizes.
I don't fear carbohydrates but I weigh out dry pasta. Other things can be eyeballed after awhile. Bread gets divvied by the slice and a look at the label. Rice gets measured by the cup before it goes in the pot. If I'm making four servings of boneless chicken, beef, etc. I buy about 1 1/4 pounds at the market. It probably cooks down to about 4 oz per serving. Bone-in products are a little tougher to figure without the scale. If a recipe that serves six calls for 3 pounds of bone-in pork shoulder I will just divide it up and plan to eat the leftovers for another meal. Since I've committed to cooking my own food as much as possible I find I'm less likely to pig out on leftovers. I know it will just be more work to come up with something for dinner the next day!
Fruit and vegetables don't need to be measured because it's tough to overeat these. Sadly I can't keep junk food in the house. No amount of measuring is going to stop me from finishing that bag of tortilla chips or cheese puffs.
We will have to find ways to manage our food intake in this modern life. A scale is great way to have accountability. Even for people that eat out most of the time. Using a scale at home could at least give them a frame of reference.
What else works for me: Breakfast. Eating four or five times a day. Getting enough sleep. Weighing myself on the bathroom scale regularly.