So the honest truth is, despite suggesting the tactic to others who are newly diagnosed, I personally bypassed the initial food-weighing phase altogether. The idea, of course, is to weigh and measure your food carefully for a while, until you get very familiar with what’s what. Then you can move on to the eyeballing and hand-comparison stages. Due to a combination of laziness and self-assurance, I figured I could skip right on through to Easy Street. Things went pretty well for the past several years, actually. But as you might know by now, my honeymoon is over! All this guesstimating just ain’t precise enough for my ever-tighter insulin-to-carb ratios. Know what I mean?
So for just about $70, I’ve got a nifty new kitchen gadget, and some assurance that my carb-counting has a reasonable degree of accuracy. The Salter model that I chose includes a database of over 900 foods, including ketchup, breaded shrimp, and shelled almonds. You look up the code and plug it in, and can immediately see the carb count, fiber content, salt and fat content of each food. Cool! The only thing I’m not too clear on is how to weigh the loose stuff, like the ketchup, or pasta or soup, without including the weight of the bowl or container. Plus I have to be disciplined enough to take the time to weigh each food and then add up the total carbs — which sounds simple, but can be a bit of a challenge when you’re very hungry, or in a hurry, or both (usually the case for me).
Ah, and the other challenge is convincing my 7-yr-old that there’s no code for her signature salami-and-strawberry-jam sandwich. How she loves to weigh her kiwis, though… Welcome to my Weigh Station. Now get out of my way!