Might seem like a funny question, but I really would like to know if I'm doing this right.  I opened a 6 oz can of albacore packed in water, drained it, then weighed the meat only on my diet scale.  To my great surprise, the entire amount of tuna from that can weighed only 3 ounces!

Before I would just eat 1/2 can of tuna and write it down as 3 ounces.  Now I see it was only 1.5 ounces, and the entire can, drained is 3 ounces.

Am I correct in doing it this way?

 topping this in hopes of an answer before my lunch - i'm planning another tuna sandwich.  Thanks.

 I can't say for sure but I'm with you, I would weigh it after I drained it.

 Thanks, Lorri.  I'm going to do that unless I hear differently from the dietician.  (Please? Pat or Sylvia?)

That's unusual that there should be a big difference.  However, the best way to do it is to go back up to the Nutrition Facts panel.  See how many servings; the weight of each serving, etc.  Sometimes they'll specify (like for vegetables) "drained" or "with can liquid".

I hope this helps.

Pat

 Harley, I buy Chicken of the Sea in 3 oz cans in water.  Alli food plan says 2 oz for tuna salad.  I'm with you kiddo because some of the Alli menus are not as exact as we'd like.  I use the whole can.  Not going to throw away or try to save 1 oz.  I've never had a TE by doing this.  Yet I don't know the exact composition of the Alli Tuna Salad.  What brand?  White or Light?  Oil or water?  So many variations!   Same with PB.  Go read labels.  Which brand? Chunky or not?  Light or regular?  LOL!

Only way to get this exactly right I suppose is go catch the tuna, omit the sinkers, and steam. Don't add any extra oil or water.  Stray scales are how many grams of fat?  How many calories?   :-)

I'm going to start crafting my own menus as you do because there are too many unknowns.  WW english muffin.  OK, which brand?  Light or not?  Amazing how the nutritonal content varies so much in something so simple.

I'm about to post a question about how much sodium pasta, potatoes or other starches absorb if you add salt to the cooking water.  If you happen to have that answer in your GoodWitch hat, let me know.

Love you Harley, keep on keepin on!

Mary

I certainly can't disagree with you that some of the food stuff (with or without alli) can get a bit confusing! :-)  Yes, food varies from brand to brand, and even within the brand.  For the most part I think the majority of us have some very "regular" items, so we can become familiar with them.  When we try new products then the label has to be the first stop before putting it in the shopping cart.  Generally, once we get going there are some fairly consistent items -- though I still get surprised when I'm in the market or when I get a report from one of you on this board.  Food and nutrition is certainly an adventure!

As for the salt question: I'd say figure half of what you add is absorbed -- perhpas more.  I do know that when someone mistakenly adds too much salt to a soup or sauce we recommend adding a cubed potato and simmering for a few minutes.  I'm sure there is a more scientific answer; though the few sources I checked didn't have anything.

Hope you're all having a good weekend!

Pat

bigduke:

 Harley, I buy Chicken of the Sea in 3 oz cans in water.  Alli food plan says 2 oz for tuna salad.  I'm with you kiddo because some of the Alli menus are not as exact as we'd like.  I use the whole can.  Not going to throw away or try to save 1 oz.  I've never had a TE by doing this.  Yet I don't know the exact composition of the Alli Tuna Salad.  What brand?  White or Light?  Oil or water?  So many variations!   Same with PB.  Go read labels.  Which brand? Chunky or not?  Light or regular?  LOL!

Only way to get this exactly right I suppose is go catch the tuna, omit the sinkers, and steam. Don't add any extra oil or water.  Stray scales are how many grams of fat?  How many calories?   :-)

I'm going to start crafting my own menus as you do because there are too many unknowns.  WW english muffin.  OK, which brand?  Light or not?  Amazing how the nutritonal content varies so much in something so simple.

I'm about to post a question about how much sodium pasta, potatoes or other starches absorb if you add salt to the cooking water.  If you happen to have that answer in your GoodWitch hat, let me know.

Love you Harley, keep on keepin on!

Mary

 

PatBairdRD:

As for the salt question: I'd say figure half of what you add is absorbed -- perhpas more.  I do know that when someone mistakenly adds too much salt to a soup or sauce we recommend adding a cubed potato and simmering for a few minutes.  I'm sure there is a more scientific answer; though the few sources I checked didn't have anything.

 Hi Pat,

I scoured the web for this answer before asking here and couldn't find anything scientific either.  Lots of opinions; no hard facts.  Kosher Salt says it has 480mg of sodium in 1/4 teaspoon.  I put way, way more than 1/4 teaspoon in my pasta water.  Probably at least 3 tablespoons.  That would equate to 17,280 mg sodium.  So you think the pasta cooked in that water contains 8640 mg sodium?  No wonder i have to take BP pills :-)

Thanks much,

Mary 

Try cooking the pasta WITHOUT the salt. I've done if for years now. I do not cook with salt unless a recipe specifically calls for it. We add enough salt at the table (general "we") without adding more during the cooking process when it's not necessary.

I also used to add oil to the water so the pasta wouldn't stick. Now I just give the pot on quick spray of non-stick cooking spray before adding the water.

 Thank you, Toollady.  I have to pay attention when someone like you speaks.  Your stats are great!

Old habits are hard to break.  Pasta tastes really flat to me cooked without salt.  I don't ever use table salt. I put the salt in the food.  Maybe if I really flavor up the sauce and let the pasta soak in it for a few more minutes, the pasta will get that oomph from the sauce.  At least that way I'll know exactly how much sodium is in the meal.

Light bulb "on".  Thank you!

Mary

bigduke:

 Thank you, Toollady.  I have to pay attention when someone like you speaks.  Your stats are great!

Old habits are hard to break.  Pasta tastes really flat to me cooked without salt.  I don't ever use table salt. I put the salt in the food.  Maybe if I really flavor up the sauce and let the pasta soak in it for a few more minutes, the pasta will get that oomph from the sauce.  At least that way I'll know exactly how much sodium is in the meal.

Light bulb "on".  Thank you!

Mary

 

Your calculations are pretty scary...just goes to show how we all don't relate to what we do.  I would still "guesstimate" half.  And I'll keep looking -- this is getting interesting.  When I was in taking a Diet Therapy course there was some rule of thumb, I believe, of how to do the estimate for renal (kidney) patients.  This is important for people on dialysis -- as well as BP pts.

Toolady has a great suggestion.  In fact, when I took that course above I decided to do the same thing she suggests just to see what it was like to do the things I'd be recommending when I became a dietitian.  I was a big salt user!  My game was to not use salt in cooking, bump up the spices a bit, and deliberately leave the salt shaker off the table.  If I wanted more salt I had to get up and get it.  At least I had to think about it first and then consciously make the decision.

Not to get too carried away, but I love to watch people in restaurants.  Do it sometime; it's fun.  Most people immediately reach for the salt shaker as soon as the plate goes down...without tasting a morsel.  And, sometimes, the amount of salt they use is incredible.

In any event, this is a good awareness thread and I hope you're all seeing the light.

Pat

Hi Pat,

Yes, I've watched people salt food without tasting it first, my husband included.  I've broken him of that habit.  Told him it was an insult to my cooking if he really thought he needed to re-season my food.  The only condiment we have on the table is hot sauce.  He likes things a little hotter than I do.  You can put that in but you can't take it out.

I'm so surprised that websites belonging to Ronzoni or Barilla don't address the salt issue.  I've asked both of their customer service departments along with Alton Brown. 

It's not that I'm insisting on using tons of salt in cooking.  It's only that I want to know exactly what the nutritional values are for meals I make myself.

Thanks so much,
Mary

bigduke:

Hi Pat,

Yes, I've watched people salt food without tasting it first, my husband included.  I've broken him of that habit.  Told him it was an insult to my cooking if he really thought he needed to re-season my food.  The only condiment we have on the table is hot sauce.  He likes things a little hotter than I do.  You can put that in but you can't take it out.

I'm so surprised that websites belonging to Ronzoni or Barilla don't address the salt issue.  I've asked both of their customer service departments along with Alton Brown. 

It's not that I'm insisting on using tons of salt in cooking.  It's only that I want to know exactly what the nutritional values are for meals I make myself.

Thanks so much,
Mary

 

 

 

Unless a product makes a claim for a low-sodium product, I doubt you'll see it addressed on their other items.  That said, I'd be interested to know what you hear back from them.

This is really a coincidence that this thread is going because my sister and cousin just asked me how much of the sodium is retained in meat and poultry that's brined.  From what I could find out it seems that most of it is retained -- obviously some will be lost as the food loses water/juices during cooking.

I'm going to put this out on one of my dietitian listservs and see what I come up with.  Interesting, eh?

I'll keep you posted.

Pat

 Hi Pat,

Yes, it is interesting.  I've continued to hunt.  Found this at the Washington Post:

http://www.washingtonpost.com/wp-dyn/content/article/2005/06/07/AR2005060700873.html

On page two of the article, mention is made of Professor Wolke:

Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh. His latest book is "What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science" (W.W. Norton). He can be reached at (and they were kind enough to provide his email address).

So I went online and ordered both of his books.  Thought they'd both be interesting reads.  Also emailed Prof. Wolke.  Here's what he said:

When you receive my books, read  pp. 58-   of ".......Kitchen Science
Explained."

Potatoes and rice will absorb some of the salt water, but really not very much: a tiny fraction of the total amount of salt you put in the water. Pasta will absorb even less. So I wouldn't worry. These foods would contribute only a small fraction of a person's daily sodium intake. Enjoy the books!

The books will be here in a few days.  Will let you know exactly what is written.

Thanks very much,

Mary

bigduke:

 Hi Pat,

Yes, it is interesting.  I've continued to hunt.  Found this at the Washington Post:

http://www.washingtonpost.com/wp-dyn/content/article/2005/06/07/AR2005060700873.html

On page two of the article, mention is made of Professor Wolke:

Robert L. Wolke is professor emeritus of chemistry at the University of Pittsburgh. His latest book is "What Einstein Told His Cook 2, the Sequel: Further Adventures in Kitchen Science" (W.W. Norton). He can be reached at (and they were kind enough to provide his email address).

So I went online and ordered both of his books.  Thought they'd both be interesting reads.  Also emailed Prof. Wolke.  Here's what he said:

When you receive my books, read  pp. 58-   of ".......Kitchen Science
Explained."

Potatoes and rice will absorb some of the salt water, but really not very much: a tiny fraction of the total amount of salt you put in the water. Pasta will absorb even less. So I wouldn't worry. These foods would contribute only a small fraction of a person's daily sodium intake. Enjoy the books!

The books will be here in a few days.  Will let you know exactly what is written.

Thanks very much,

Mary

Wow!  That's impressive.  I'm glad to know that -- and I's sure everyone else is too.  When you get the books check if he has anything about potatoes used to absorb extra salt mistakenly added to a sauce or soup -- that's something I was taught.

In any event, we'll look forward to hearing from you.

Pat