I have found a new calorie counting paranoia... Do you know how fruit and veggies shrivel up and get all wrinkly over time because some of their water evaporates? And bread gets slightly dry? So they lose some mass, right? 100g of carrots probably turn into, like, 80-95g if you leave them in the fridge long enough.
Well HOW THE FUCK AM I SUPPOSED TO COUNT THE CALORIES FOR THAT SHIT?! 100g of old, wrinkly, slightly dried apples will obviously have more calories than 100g of fresh, crisp, juicy ones! Because only the zero cal water evaporates and none of the sugar and shit! But how big is the difference? Should I weight everything when I buy it and weight it again like a month later and calculate the average deviation percentage so I can figure out the calories of every old carrot I eat?
And then I remember how calorie counts can NEVER be 100% accurate because maybe that apple is a little bit riper than the average apple and has more fruit sugar or less fiber and then I lose my shit even more
I'm so envious of all the normies who don't have to waste their time panicking about that shit