Ok, we're going to have a Boboli thin crust pizza tonight, and I'm looking at the "nutrition facts" to see how carbs it has. The label says it has five servings, and each 1/5 of the pizza is 28 grams. Will you please tell me who can cut up a pizza into five equal pieces? Just tell me how many carb are in the whole thing, please! The other one that gets me is Campbell's soups - you gotta be kidding me that those little cans are 2 1/2 servings!

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Alan , in regard to the Diabetes Chef's comments and your MOST excellent profile shown here ( CareLink MM ??) with a low carb meal plan ,my question : are you living with type 1 or type 2 diabetes ?
Your post above is curious. I hadnt really thought about how difficult it would be for a T2 to bring down BS if its high. I think that would be a huge plus for a low carb lifestyle.
I am not here to tell you how we help our clients who are on low food budgets.....I am here for giving recipes or cooking hints like the Caprece Italian dish listed on this site. This is a forum not a time to sell services. You can check out our face book page and read up some of our tips and ideas for FREE>
Thank you..awesome!!!!!!!
Here in Reno I can't get to 280, but can get to $350--with no organic grown or range fed --now this is just for food--no paper products, vitiamins, soaps etc--just the food portion of the "grocery store" bill. It is normally more because I buy better when I can afford to
In prefer a scale with a tray with sides, it is less messy when measuring small crackers, etc. For my son I will take whatever snack I'm weighing and put a single serving into a snack size ziploc. I do a few at a time to keep from dragging the scale out every time. It keeps us from eyeballing a serving size as much. Also makes lunch making go faster in the morning.
#1. I'm getting a new food scale. mine is cute--looks like a giant grape:) but these posts convince me I need digital
#2. What about pasta? serving is for "dry"...don't eat slot of dry whole wheat penne !
For pasta, you should wiegh it while it's dry to get the right srving size and then cook only that.
But if you're cooking for more than one person, how do you know how much is a serving after it is cooked?
I just made some Dreamfields pasta. 6.5 2oz dry servings per box. I cooked the entire box, and pulled out my scale. Long story short, I had to combine middleschool math and science skills to not only split it into 4 actual portions but also to figure out the carb count per "meal".
My favourite is the brand of dumpling wrappers I get at my local Korean shop. The first ingredient is 'wheat flour'. The carb count per wrapper is given as zero!!!
Lila, I've seen sugar-free jam listed as having zero sugars on the nutritional label. Made from fruit, but zero sugars. Figure that out!

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