I’ve a couple of questions for keeping food logs:
Where do you get your information? I downloaded a USDA database a while back that has a ton of information - any other sources?
Does composition change that much based on cooking methods? I noticed that some of the nutritional profiles in the database changed depending on what I did to cook it.
I’m going by the principle that if I eat all the food that I buy, I can use the numbers for the raw foods as my week’s comsumption. I log daily, but then check the figures at the end of the week. Is this OK?
Do you count herbs/spices/stuff? I figure marinades can’t add that much but maybe I’m wrong.