 Deborahjjhayes 10 years ago | Great, thank you! |
 Ossie-Sharon 10 years ago | Hi, Deborah. If it is lean, it won’t matter in this program. |
| Deborahjjhayes 10 years ago | Ossie, waht about measuring meat? Things like ham and roast are impossible to weigh before. ??? |
| Deborahjjhayes 10 years ago | What about meat? |
| Ossie-Sharon 10 years ago | Hi, Deborah. Yes, you can weigh it raw to use it all week. As for shrinkage, the range is between 50-75%, which is why the general recommendation (not just here) is for a portion eaten to be 1 cup raw and 1/2 cup cooked. Between you, me, and the lampost, our menu patterns are set up to “absorb” the difference, so even if you ate a full cup of say, spinach, cooked instead of raw, it would be absolutely fine. This is, of course, especially true of the “free” vegetables. |
| Deborahjjhayes 10 years ago | Also, How can you cook up a big batch of vegetables to use all week if you weigh it raw? |
| Deborahjjhayes 10 years ago | Ossie , I can’t believe this. Everything you cook shrinks at different levels depending on the amount of fat in it. So how do you measure leftovers? |
| Ossie-Sharon 10 years ago | Hi, buzycybill. Raw 🙂 |
 buzycybill 10 years ago | Are meats and veggies measured raw or cooked? Thanks for your answer! |
