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  • #1

    marinades?

    I am just curious how to count the carbs for these....

    So much cooks off, and you dont use it all. Example....you use a half cup to marinate meat but there is almost all that in the bag when you take the meat out to cook. See what I am saying?

    Anyone?

    Sam.
    35, female *235/177/140*



    Tags: marinades?
  • #2
    Re: marinades?

    ive never really understood this either. It's like when I pour EVOO on my salad. But then there is a puddle of EVOO on the plate after I'm done.
    27/f/5'4"--sw:191/rsw:179/rrsw: 175/cw:175/gw:130
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    • #3
      Re: marinades?

      I always count it as 1/2.

      EDIT, what I mean is... if the marinade is for 3 pieces of meat, then I take the value of 1/6 per serving. It is as close as I think I can get.
      I'm a father of twin daughters, whose main goal in life is to set a positive example for them.

      SW 315 1.02.08
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      • #4
        Re: marinades?

        If all the ingredients are legal, I don't worry about it much. So little is absorbed and you don't actually eat the marinade. I am really technical about a lot of things, but I never could make myself crazy over how much to count of a marinade.

        If you are worried about carbs, think of it this way. The veggies you are allowed to eat have no where near your 20 grams of carbs allotment. The good doctor left room for the carbs in cream, cheese, sour cream, shellfish, organ meats, eggs, and artificial sweeteners. If you are not loading up on the list I just named, you will have room for the small amount absorbed and left on the outside after cooking.
        People who say it can't be done, should not interrupt those doing it.


        "Some men give up their designs when they have almost reached the goal; While others, on the contrary, obtain a victory by exerting, at the last moment, more vigorous efforts than ever before."
        ~~Herodotus


        Doin' the "Real Deal" Atkins 2002 since 9/15/2005
        Sunny's Secrets: My Journal



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        • #5
          Re: marinades?

          If it really troubles you maybe you can measure the marinade before adding it to the meat then measure what is left after marinading - the difference is what you can add to your food log.

          When I first started Atkineering I did this a few times when using oil for cooking and measured & deducted what was left in the frying pan from what I had put into the pan before frying the meat. So if I had added 1 tablespoon of oil to the pan and there was a teaspoon left I counted 2/3 of a tablespoon (2 teaspoons) as having been eaten. This doesn't account for evaporation etc but was close enough to feel I had done my best to count it.

          Nowadays I judge it by eye.
          Wondering how to get 'most' of your net carbs from your induction veggies?
          Take a look at the thread from the latest Veggie Challenge to see how others manage it!



          Check out our Low Carb Recipes website and add to it!!





          F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI )

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          • #6
            Re: marinades?

            thanks everyone!
            35, female *235/177/140*



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