How do you count the fat in oils or butter used as salad dressing or to fry?
For example, this morning I made bacon and eggs. Used approximately 1 tbsp of butter, containing 11 grams of fat, in the frying pan. Now, I didn’t pour all the remaining contents of the pan into a cup and chug it down. Should I just count all 11 grams as I did, or should I only count a portion?
Another example, two tbsps of avocado oil over a salad. When all the veggies are gone, there’s approximately 1/2 a tbsp of oil left on the plate…do I subtract that?
I know it seems a little obsessive, but I’m trying to lose some fat and make some major dietary changes…so right now, being kinda anal about counting everything lol
This is why I stick to zero calorie sprays and condiments. Take the guesswork out of the equation…relax a little.
Its a safe bet that your body will have a real hard time metabolizing the oil at the bottom of your salad bowl.
Then again, if you arent dieting for a contest I cant fathom how a half tablespoon of olive oil here or there will affect anything whatsoever in your life.
I don’t think it’s something to even think about. When I cook eggs with coconut oil, I use just enough to make the eggs not stick to the pan, usually around 2 tsp or so. Who knows how much gets in the eggs or stays on the pan.
For me, I just make sure I am consistent in what I count.
So in other words, decide right now how you want to count your oils and stuff (everything, nothing, etc…)
For dinner I always cook in coconut oil and I never actually measure the amount. But when I write out a diet, I always write down 1 TBSP for cooking oil for dinner. I figure, some days I’ll probably be over, some under, but as long as I have a frame of reference for when I move to my next diet, I’m good.
There isn’t a “right or wrong” way, same with whether you weigh food before cooking or after, just be consistent so you can adjust later… Just my 2 cents…
