I have a weighing scale the size of a microwave on my kitchen counter.
You can plonk a plate or glass on it. Fill it up and know exactly how much you are drinking or eating.
I started this habit in 2015. And it’s been a terrific way to have the most objective perspective on explaining my improved or worsening body composition. My weight has remained within 5 percent of 74 kgs since 2008.
I’ve had some clients tell me that they feel anxious about using a scale. I tell them the scale is much more objective and judgement free than any technique out there. It trumps volume, using your fingers, fist, palm, eyeball, apps, photos or anything else you can think of. It definitely trumps you basing your nutrition interventions on what people telling you that you look good or you’ve packed on some pounds.
Weighing your food also provides a common language for dietitians and other nutrition progressional to converse. Rice is rice. Butter, ghee, oil have the same calories. As does dairy. Energy is the currency of food. And weighing speaks to it’s value reliably.
It doesn’t matter how it was prepped or what’s in it. How much is the most important part of the eating for health and wellness puzzle.
