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Yep Linz I was the one who posted this on the Vegas board...
Weight watchers points
The higher the calories in a food serving, the more points are in there. Numbers in the low tens are easier for people to deal with than the numbers in the thousands which calorie counting involves. Most dieters follow the weight watchers points program by joining a class, where they're weighed each week, meet other dieters, and receive support and advice from the class organizer.
Believe it or not, the "secret" formula used to work out how many weight watchers points a meal contains is protected by a US patent. Although there are many variations of the formula, here's one that's included in the patent.
One point = (calories/50) + (fat grams/12) - (min{r, 4}/5)
The last part of the formula — min{r, 4} — is equal to the number of grams of dietary fiber or 4, whichever is the smaller number. The formula means that one point is equal to the number of calories in a food serving divided by 50. The value increases by about one point for every 12 grams of fat, and drops by about one point for every five grams of fiber.
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The problem is that you don't know the fat grams (unless Shell has this figured out?!?!) or the fiber grams, so that would be a rough estimation. But if you have that little manual WW calculator that you get when you join you can just slide it to the number of cals (estimate the fat - must be fairly low since its an IBS safe recipe) and depending on the fiber grams, the point value probably wouldnt range more than a point or two at most. Hope that helps a little. 
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found the link to what you had said there.........essentially what you've said here too....
You're a jewel............. A big hug for jumping in on this.
Linz, hope this helps...
Kandee
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Thanks!!!!!!!!!!!!!!!!!! I just made this today and it is SOOOOO good. I'm very excited if you can't tell! 
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~Cara~
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You are welcome!!! Heather helped me with this recipe. My neighbor gave me Zucchini bread last Fall and it was very good, but oily. I asked for the recipe and it called for "one cup of oil"! IBS and too much oil don't mix well together. 
Glad you enjoy it and I think I'll head to the store tomorrow and buy zucchini - you all made me hungry for it.
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and I bet she'll like your version better than the original recipe with all that oil!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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This was so awesome! I thought I wouldn't be able to cook any of my favorites now that I'm diagnosed with IBS. YUMMO! This one is a keeper. THANKS!
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Questions
#301379 - 03/04/07 01:00 PM
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karl
Reged: 11/15/06
Posts: 64
Loc: USA
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Sorry if this is a dumb question but are you suppoesed to peel the zucchini before shredding it?
Also...you say 2 small pans or 1 large. Would a 5"x9" be considered large or small?
Edited by karl (03/07/07 04:37 AM)
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I never peel the zucchini when I make zucchini bread. It's an easy way to work in a little IF!
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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