Friday, June 20, 2008 Tucson Joan asks

Q: How does one count the carbs of homemade food where there is no label?

An example would be lasagna where it is made with different ingredients than the cook book recipe. Another is home made yougert. How do I count the calories and what size is a portioned control size? Please help me out with how to do this for any menu item that is cooked from scratch.

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Q: How does one count the carbs of homemade food where there is no label?

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