How to carb score restaurant meals...

Quoted message said:

I'm looking for a way to get a carb count of what I'm eating.

Some of these foods are packaged. They'll have that info on their
labels. The chain-store foods will have their nutritional info available
from the stores.

For the rest, the USDA database is what you're looking for:
<http://www.nal.usda.gov/fnic/foodcomp/search/>

Pastorio

Quoted message said:

So far I've been doing this seriously for about a week.
I'm losing weight, but I know from my loss 8 years ago
that when I eventually stall I'll need to keep a strict carb count.

Food log:

2/9/2006 Breakfast One Cheese Sausage

Lunch Quiznos Black and Blue Salad
Dinner Chicken Cesar Salad no crotons
Snacks One Atkins Shake

2/10/2006 Breakfast Denver Omelet 2 sausage links
Lunch Atkins Bar
Dinner Salad Burger no bun

2/11/2006 Burger Patty no bun
Salad Cheese burger no bun
Chicken ham cheese brocolli
Salad

2/12/2006 Omelet, Sausage patty
Barbecue beef and sausage
Cheese sausage
2 Cheese sticks (cheddar)

2/13/2006
Carls low carb burger
Quiznos road House Ranch
Rubios Chopped chicken salad
Caren Asada taco no tortilla

2/14/2006
Denver Omelet and 4 slices of bacon
Kabul Cicken Salad ate all chicken half salad no dressing
Toppings from South/West pizza(no beans on pizza)

2/15/2006
Denver Omelet and Salad
Burger patty and salad
Tom Yum soup and 1/2 order Cashew chicken no rice
2 Cheese sticks (cheddar)

2/16/2006 Second half of Cashew Chicken no rice
10 Blueberries
1 Cheese Sausage
Red Robin Low CVar burger and Salad, blue cheese

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We are remodeling and currently do not have a kitchen.
Almost all meals are at a restaurant.
I'm looking for a way to get a carb count of what I'm eating.

If you are talking fast food, here's some nutrition guides.
http://www.3fatchicks.com/fast-food-nutrition/

http://www.helpguide.org/life/fast_food_nutrition.htm#guide

otherwise http://www.nal.usda.gov/fnic/etext/000020.html

--
Joe W
T2 Nov '05
30mg Actos,3gr Cinnamon, Diet(100 carbs) & 3 mile walk(everyday) &
BowFlex(3x a week)
*****Diabetes, be proactive, not reactive.*****

One thing I'd be careful about is the omelet. I've heard that some
places add what amounts to some pancake type mix to it to make them
fluffy. I don't know if that's true or how widespread it might be, but
could be worth looking into if you need to know. I only mention it
because it's something I don't think most of us would expect.

[email hidden] wrote:
:: One thing I'd be careful about is the omelet. I've heard that some
:: places add what amounts to some pancake type mix to it to make them
:: fluffy. I don't know if that's true or how widespread it might be,
:: but could be worth looking into if you need to know. I only mention
:: it because it's something I don't think most of us would expect.

I thought cream or milk is that does that.

Roger Zoul said:

[email hidden] wrote:
:: One thing I'd be careful about is the omelet. I've heard that some
:: places add what amounts to some pancake type mix to it to make them
:: fluffy. I don't know if that's true or how widespread it might be,
:: but could be worth looking into if you need to know. I only mention
:: it because it's something I don't think most of us would expect.

I thought cream or milk is that does that.

Well, it's been over twenty years, but when I worked at IHOP, they
added pancake batter to their omelets. It was a very tiny amount
though.

I do not eat out regularly, but when I do, I pretty much assume foods
are "close enough" to what I expect. Like... if there's no obvious
breading or a sauce doesn't taste sweet, it's probably OK.

That being said, it might be significantly different if I were eating
out for every meal. I eat out rarely enough that blowing a meal by
miscalculation isn't a biggie, but if it were every day... I'd want
more info myself.

I'd probably stick to salads with unbreaded, unsauced meats and cheeses
added, naked burgers and steaks with unsauced veggies on the side,
stuff like that. Stuff I could be relatively sure of. And I'd likely
carry my own salad dressing.

BTW, Perkins has an awesome pot roast dinner with fried peppers... and
their broccoli on the side is actual real broccoli, not canned, soggy
stuff. And the roasted veggies are really good too. They let you sub
an extra veggie for potatoes, so you can get both. Probably one of the
best low-carb meals I've eaten away from the house.

[email hidden] wrote:
:: Roger Zoul wrote:
::: [email hidden] wrote:
::::: One thing I'd be careful about is the omelet. I've heard that
::::: some places add what amounts to some pancake type mix to it to
::::: make them fluffy. I don't know if that's true or how widespread
::::: it might be, but could be worth looking into if you need to know.
::::: I only mention it because it's something I don't think most of us
::::: would expect.
:::
::: I thought cream or milk is that does that.
::
:: Well, it's been over twenty years, but when I worked at IHOP, they
:: added pancake batter to their omelets. It was a very tiny amount
:: though.
::
:: I do not eat out regularly, but when I do, I pretty much assume foods
:: are "close enough" to what I expect. Like... if there's no obvious
:: breading or a sauce doesn't taste sweet, it's probably OK.
::
:: That being said, it might be significantly different if I were eating
:: out for every meal. I eat out rarely enough that blowing a meal by
:: miscalculation isn't a biggie, but if it were every day... I'd want
:: more info myself.
::
:: I'd probably stick to salads with unbreaded, unsauced meats and
:: cheeses added, naked burgers and steaks with unsauced veggies on the
:: side, stuff like that. Stuff I could be relatively sure of. And
:: I'd likely carry my own salad dressing.
::
:: BTW, Perkins has an awesome pot roast dinner with fried peppers...
:: and their broccoli on the side is actual real broccoli, not canned,
:: soggy stuff. And the roasted veggies are really good too. They let
:: you sub an extra veggie for potatoes, so you can get both. Probably
:: one of the best low-carb meals I've eaten away from the house.

Wow...I must head over to Perkins and try this. There are two things I like
at Perkins - the omelets and their........PANCAKES! I only eat PCs on days
that I'm planning on doing serious riding or the day before. Omelets are
other matter. I don't think they use pancake batter as their omelets seem
rather thin to me (the egg part, I mean). I probably eat too much broccoli
🙂.

Try Calorie King. My sister sent me their book a few years ago.
http://www.calorieking.com/

In the search box, (middle of the page), try entering the name of the
restaurant. e.g. Quiznos:
http://www.calorieking.com/foods/search.php?keywords=Quiznos&partner=&showresults=yes

I didn't find Red Robin, but many others.

HTH

Steve

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We are remodeling and currently do not have a kitchen.
Almost all meals are at a restaurant.
I'm looking for a way to get a carb count of what I'm eating.

<snip>

In article <[email hidden]>,

Roger Zoul said:

[email hidden] wrote:
:: One thing I'd be careful about is the omelet. I've heard that some
:: places add what amounts to some pancake type mix to it to make them
:: fluffy. I don't know if that's true or how widespread it might be,
:: but could be worth looking into if you need to know. I only mention
:: it because it's something I don't think most of us would expect.

I thought cream or milk is that does that.

I've heard Denny's and IHOP use batter. Who knows...
--
********************
Wayne Crannell
Atkins+ 10/21/01
249/142 (9/10/02)
********************

Wayne Crannell said:

Roger Zoul said:

[email hidden] wrote:

Quoted message said:

:: One thing I'd be careful about is the omelet. I've heard that some
:: places add what amounts to some pancake type mix to it to make them
:: fluffy. I don't know if that's true or how widespread it might be,
:: but could be worth looking into if you need to know. I only mention
:: it because it's something I don't think most of us would expect.

Quoted message said:

I thought cream or milk is that does that.

It does at home. So does adding water and extra whipping.

Quoted message said:

I've heard Denny's and IHOP use batter. Who knows...

I read a small mention of that on an IHOP menu this year. I've had
IHOP omlettes and I didn't get any of the symptoms of wheat
exposure so the amount used has to be small. My reactions have
gotten gradually weaker over the years but I can still tell at the
level of flour in a cream-of-X soup but I can't tell in an IHOP
omlette.

No mention on the Dennys menu. If they use it it has to be no
more than IHOP since I can't tell. No cough of sweaty scalp or
whatever.