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I agree that calorie counting in the strict meaning is not necessary. What is necessary is to measure your food, either by mass or by volume, before starting to eat it. For any food that you eat, you should decide some standard portion size that you find by experiment to be suitable for you and you must always eat the standard portion, not random quantities at your whim. Then, after seeing that you have gained weight after eating 5 spoons of food X, you should decrease the amount to 4 spoons, and so on until you reach amounts of food that keep your weight constant. What is also important is that for this adjustment you should not decrease or increase the amounts for food items that provide proteins, essential fatty substances, vitamins and minerals, but only the amounts for food items that provide mostly energy, i.e. carbohydrates or non-essential fats. This is much easier to do when you cook the food yourself, so you control the amounts for each ingredient, than when you buy industrially-produced food, where they have the incentive of mixing every beneficial food ingredient with other ingredients that provide only energy (e.g. starch, sugar, cheap vegetable oils), because the latter are much cheaper than the ingredients that provide essential nutrients, while being tasty or even addictive. |