Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

aless02

weezl74 wrote: »

he gets it, and is stumped. He can't explain it to me either!

So how should we have been doing it all along aless? boiling 100g pasta, draining it, weighing it working out what multiplier it's been affected by and then using that figure?

How much of a problem do you think this will have meant in the planners?

Probably an over-reaction but I want to depublish the website while we sort this one out :o:o:o

Basically, yes (to the bold). And what Allegra said - it also depends on how you've cooked it! A soup with raw carrot thrown in will still contain all the original potassium, whereas boiled carrot on a plate will have lost some.

As for the planners - how precise have you been and how narrow have your nutritional margins been? Because if they are very close and depend on the stuff from the likes of pasta/rice/chickpeas (plus a few of the other veggies), then some recalculating may need to be redone.

Not sure what nutrients it affect though - I've only been looking at potassium!

Some of the meat gains potassium though, as cooked weight is more than raw weight .

Allegra

weezl74 wrote: »

Probably an over-reaction but I want to depublish the website while we sort this one out :o:o:o

It's an over-reaction. All the other -gates have been sorted out, so will the cooked-weight-gate be.

Deep breaths, Weezl. Ministry of food soldiers on, right ?

weezl74

aless02 wrote: »

Some of the meat gains potassium though, as cooked weight is more than raw weight .

but only because it has condensed through water evaporating during cooking I thought?

weezl74

Allegra wrote: »

It's an over-reaction. All the other -gates have been sorted out, so will the cooked-weight-gate be.

Deep breaths, Weezl. Ministry of food soldiers on, right ?

*whingy voice, little lost girl sad expression adopted *

But she might be eating it now and it might not be ok nutritionally

aless02

weezl74 wrote: »

but only because it has condensed through water evaporating during cooking I thought?

well yes, but I was trying to make you feel a tiny bit better! :A

weezl74

right come on weezl, pulls self together!

ok a few things to check first..

Lesley, to the best of your knowledge, how much of the cals and fat info is based on raw weight data, rather than Aless' revised method above?

Deep breaths.

OK that's the first 2 claims we've made, fat and cals, can't really solve that one til lesley pops back...


ok what else have we said?

5 a day, well 5 is 5 is 5 so that should still be fine...

transfats, still none.

Possible problem, calcium, however due to originally having gone with american calcium RDA we have actially over provisioned shirl and kitty in calcium by approx 40-45% so should be ok there but need to check...


feverish brain whirring away, back in a minute!

Murrell

HowlinWolf wrote: »

I have bought the blocks in the past and made my own tamarind water and paste. A block will last months, you'll never use it all. It's also possible to buy the paste in jars which is more expensive but an awful lot less hassle!

Thanks a lot for the info

Sandra
x

weezl74

Ministry of food, this is our finest hour! Medals will be awarded when we have together battled through this one!

Right, here's what I feel needs to happen, I would be incredibly grateful if anyone feels like delurking to help out with the resolution of cooked-weight gate.

Here's what I think needs to happen:

Anyone who has any of kitty's or shirl's ingredients (edit primarily shirl's as kitty is not live in entirety) and is willing to cook 100g of it (raw weight) and then weigh it again, when cooked and drained.

Alternatively, if anyone knows of any websites which have already done this for us that'd be fab.

Next I think I need Mr arty/lesley/someone else excellent at spreadsheets to reverse engineer the cooked weights back to the raw weight figures as layed out by aless above.

Does everyone agree with me so far?

how do we check the omegas? does fat change weight when you heat it?

Murrell

This may help a little. The veggie side dishes should be ok, because USDA database only give you boiled carrots for example not steamed. So they will of allowed for the water soluble vitamins that are lost.

I am currently using the database to see how much we get from our daily food. Because OH said it thought it wasn't possible to get everything needed everyday. So I am slowly putting all the info in and seeing if I am right and if not, change a few things to make sure we do. Glad to find out we are way over RDAs on most things so far. Riboflavin and Pantothenic acid are the ones we haven't met yet, but haven't finished entering the first day yet, although nearly done. May have to add some yeast extract in to cover those.

Sandra
x

Allegra

weezl74 wrote: »

Anyone who has any of kitty's or shirl's ingredients (edit primarily shirl's as kitty is not live in entirety) and is willing to cook 100g of it (raw weight) and then weigh it again, when cooked and drained.

I can do some of that tomorrow - which ingredients are most questionable and need to be done soonest ?