Answer from Cooking Light magazine.
We used to measure the original amount of marinade and then the amount remaining after the food was removed. Logically, the remaining amount should reflect how much was absorbed, but it didn't tell us exactly how much of each ingredient actually penetrated the food. Finally, we concluded that 50 percent is a good (and generous) estimate of the amount of marinade absorbed. So if there's a cup of marinade, we calculate 1/2 cup in the recipe's nutritional analysis.
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Re: A question about fats in marinades.
