Trevor is great. He has a lot of simple to use tools that make a lot of sense. Food measuring is eye opening. Adam Bornstein said measure out an actual serving of olive oil and put it in a pan. Most of us, myself included would throw three times that in the pan without blinking. I have my little measuring spoon for creamer and oils now.
One thing I eat every day or most, is buttered toast - how bad is this? I’m thinking I’m overloading calories from this but have no idea. But then alternatives with lower fat (ie less butter) seem full of oils like rapeseed. Is there a healthy toast or would the tsiname be frowning now?!
You might try measuring the butter before applying to your toast to get a sense of how much you are adding. Then you can make an informed decision about any changes you might like to make. Another option would be to try other “spreads” like hummus or avocado (I know, it gets a bad wrap but with a little salt and a drizzle of balsamic vinegar, it is delicious and adds “good” fats). Not that those options would save any calories, but it’s nice to have alternatives sometimes. Happy measuring!
I think it's generally more important to measure fats like butter, oils, nuts, etc. Those are most calorie dense, so being wrong adds a lot more calories than being wrong with, say, vegetables.
Following up on the butter. A few points, because you only use a small ish amount on each slice the calories is not that high. I remember oils getting called out by Michael but I’m looking at a coconut cooking oil here and it’s 1 kcal per spray so only 4kcal for me then. So not sure why oils are getting this bad wrap. The only problem I can see with the butter is the fat content is high. So not sure we have fully explored the oil topic properly.
Measuring food with a scale or similar tool until you can do it without one goes a long way towards eating "enough" for their needs because a lot of people underestimate their food intake while overestimating their energy output!
This post pairs well with Michael’s other mantra: What problem are you trying to solve? Probably helps when looking for Point A. I find myself saying this a lot at work these days, usually to some success.
I can attest to the fact that Carbon is an actual game changer. I am logical and data-driven. And the Carbon app is pure numbers. Seeing the numbers (Observation) works extremely well for me. It has nudged my behavior, definitely.
I can also attest that by weighing one's food, one becomes a pretty good judge of how many grams of any particular food one consumes.
I've found that after weighing for a bit I can now generally eye things pretty well. But I needed to weigh first before I could eye with any relative degree of acurracy.
Trevor is great. He has a lot of simple to use tools that make a lot of sense. Food measuring is eye opening. Adam Bornstein said measure out an actual serving of olive oil and put it in a pan. Most of us, myself included would throw three times that in the pan without blinking. I have my little measuring spoon for creamer and oils now.
The power of measuring!
One thing I eat every day or most, is buttered toast - how bad is this? I’m thinking I’m overloading calories from this but have no idea. But then alternatives with lower fat (ie less butter) seem full of oils like rapeseed. Is there a healthy toast or would the tsiname be frowning now?!
You might try measuring the butter before applying to your toast to get a sense of how much you are adding. Then you can make an informed decision about any changes you might like to make. Another option would be to try other “spreads” like hummus or avocado (I know, it gets a bad wrap but with a little salt and a drizzle of balsamic vinegar, it is delicious and adds “good” fats). Not that those options would save any calories, but it’s nice to have alternatives sometimes. Happy measuring!
Great comment, Dawn. I second this.
I think it's generally more important to measure fats like butter, oils, nuts, etc. Those are most calorie dense, so being wrong adds a lot more calories than being wrong with, say, vegetables.
It would be a good idea to actually measure your energy intake from it as well as your daily energy output because they both matter in the equation!
Following up on the butter. A few points, because you only use a small ish amount on each slice the calories is not that high. I remember oils getting called out by Michael but I’m looking at a coconut cooking oil here and it’s 1 kcal per spray so only 4kcal for me then. So not sure why oils are getting this bad wrap. The only problem I can see with the butter is the fat content is high. So not sure we have fully explored the oil topic properly.
Measuring food with a scale or similar tool until you can do it without one goes a long way towards eating "enough" for their needs because a lot of people underestimate their food intake while overestimating their energy output!
Amen.
And I think we don't realize just how much energy output it takes to counter a "bad" diet.
In re: peanut butter - don't let GoRuck cadre catch you being a thinspreader during an event!
Lol. I'm all about the thinspreading.
This post pairs well with Michael’s other mantra: What problem are you trying to solve? Probably helps when looking for Point A. I find myself saying this a lot at work these days, usually to some success.
I can attest to the fact that Carbon is an actual game changer. I am logical and data-driven. And the Carbon app is pure numbers. Seeing the numbers (Observation) works extremely well for me. It has nudged my behavior, definitely.
I can also attest that by weighing one's food, one becomes a pretty good judge of how many grams of any particular food one consumes.
Glad to hear you've liked Carbon.
I've found that after weighing for a bit I can now generally eye things pretty well. But I needed to weigh first before I could eye with any relative degree of acurracy.
Hello ! I did not receive the email to listen to the full podcast in the player of my choice... :(
(I'm using Pocket Casts.)