Ugh, I’m so tired of weighing my food every single time 👿 I recently found out that for accurate calorie counting, you need to weigh foods in their dry state. For example, dry pasta, not after it’s been cooked. The same goes for meat and chicken. It’s all because of the water - it gets absorbed into grains, making the cooked product heavier, while meat and chicken lose weight during cooking. This makes the weighing process a bit more complicated, but I’m slowly memorizing all the numbers. I think in a month, I’ll know all the values by heart 🥰