Vickie 
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Re: Recipes: add post-cooking/baking prepared weight to better allocate nutrients -> servings
Until we have that feature, you can use the negative water trick. Go to your recipe and add water as an ingredient, and fill in "-74g". That should bring your avocado loaf down to the baked…4 -
Re: Newb question
I always log my food eating out, even at all-you-can-eat places, except when travelling overseas. I'd log it depending on my goal. If I wanted to put on weight, I'd under-report how much I …1 -
Re: ZINC -bug?
Sounds like an issue with the custom food. If it isn't your own custom food, you should report the supplement item under the "Foods" tab, search for the food and select "Report Is…2 -
Re: Protein and Ketogenic
150% of protein is how much protein? Eating too high in protein could kick you out of ketosis, but maybe you don't have to be constantly in ketosis to reduce inflammation.3 -
Re: How to get the nutritional profile of beans?
Entries from the NCCDB tends to be the cooked/ready-to-eat version unless it states that it's dry or raw. You can also check by adding 100g of a food and see how much water content is in it wher…3
