Hi, Zonecoach, it's me again. I just figured out something else I may be doing wrong that's throwing my balance off: I have been weighing cooked weight rather than raw. Can you tell me how you deal with this raw weight thing? I am often dealing with already cooked meat: you mentioned cooking up a quantity to help with management. Is there a formula for figuring out how much to reduce when meat is cooked? Maybe I'm getting way too much protein as a result of figuring cooked instead of raw. thanks