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[–] nobslob 0 points 2 points (+2|-0) ago 

Yep. For cheese, if it's a real slice of cheese (like from a block of cheese), it's probably better to estimate about 100-120 calories per slice. The only way to be accurate is to weight it and know how many calories per oz. For those kraft single things, it's about half that.

For the bacon, it can vary a lot by the thickness and how much fat drained off when you're trying to estimate at home. But the fast food places have to send off their cooked versions for testing, so those end up being pretty accurate.

I can talk calorie counting for days :P Pain in the butt, I'm glad I'm better at estimating now, but honestly there is so much guessing and variance that being anal about it and measuring like I used too isn't much help. Basically it's hard to get more accurate than 10% without going nuts, so learning to ballpark is fine as long as you use the scale to track progress (meaning if weight goes up you are under estimating, if the scale goes down you are over estimating all other things be equal).

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[–] neveragainfatty ago 

The chef that prepped the cooked version is paid much better than your average teen who works the assembly line. Double shot of mayo because buttergolems like it that way and fast food isn't for people who care what food tastes like.