Question:Recipe ingreds. and point value?

[ashlee]

At our meeting on Wed. this question came up. No one could answer it. I contacted WW. via e-mail, but they were no help. They said contact the leader (who doesn't know - lol) and gave me a bunch of long distance numbers to call, which I have no intention of doing!

One girl was so upset at the meeting because this question was not answered that she walked out.

Anyone know the answer to this question "for sure"?

On page 32 Of Getting Started - Week 1 - Winning Points - there is a list of Common receipe ingredients and their points value. Example: 1 cup white flour -9 points. This same page is not in the Flexpoints Week 1 book. Why not? Anyone using Flexpoints - do they just continue to use the page from Winning Points book (page 32) ?

I'm not a baker, but this girl apparently is so if I got an answer I'd tell her next week.

I thought this would be a good section to place my question in as it's "cooking", etc.

Thanks.

Ashlee

[plcm111195]

I can't tell you why, but the way points are calculated is still the same so the point values would still be valid. If she still has the old book she can still use it.

[ashlee]

Thanks to you too Joanne. I'll tell that lady next week if I see her.

Ashlee

[eweb]

This same information regarding recipe ingredients etc. is coming in week 4 for the new program. Just hang in there, and you will get it!!

Elaine
graemlins/wave.gif :D :rolleyes:

[lady-in-waiting]

Ashlee, I caught that too, because I do a lot of cooking from scratch and I convert a lot of my recipes to points using that page (I have even added things around the edges that I want to remember).

I tore out the page and taped it into my new book, just before the section where the other points are given. It is actually more convient there than where it was in the other book. I put a strip of tape on each side, at the bottom of the page, and made it another page rather than covering up something else. It works really great.