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  • zistambo
    Participant
    Post count: 1

    I registered on this site to suggest a new way to evaluate the different types of foods. I could be wrong, but shouldn’t we be looking at the fermentation potential per calorie? For example, you could list lettuce as a food with low fp, but I would have to eat 40 heads of lettuce per day on a diet of 2,000 calories. What do you think?

    JI
    Participant
    Post count: 180

    Hi zistambo–I think the more important measure is the weight of the food…ounces, grams, etc. The food scale is your friend on this diet. After a while, you get a feel for how much of a certain food keeps you within FP limits.

    Jaeme
    Participant
    Post count: 348

    Yes, the kitchen scale (digital if you can) is a must. It is way too easy to overestimate the amount of food per serving/FP points.

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