Marinades

[fitmonkey]

How damaging to the macros is marinading your meats? I suppose a lot matters if you grill or sautee (sp?) things right?
I understand as I get closer to a competition lots of things will become "plain."
A lot of marinades want honey or brown sugar. Do those cook out? I use all kinds of spices and soy, worsteshire, vinegars, olive oil, and occassionally spritzes of fruit juice.

[Swiss]

Can't answer all your questions (I'm sure someone with more knowledge will be able to help), but I do know that when you make a regular brine solution, about 12% of the sodium gets absorbed into the meat. Not sure what it would be for the sugars, fat, etc. in other marinades.

Good question, though, as I've often wondered the same. Hope someone can answer soon.

[~LV~]

There are a plethora of low carb/low fat marinades out there that want harm your macro intake at all. Take a look at your local grocery store and start reading the labels.

I personally eat hot sauce on everything and combat the sodium with a boat load of water throughout the day.

[Christina]

Not too sure either, but what about using salsa's instead of marinades to flavour dishes. Tomato, basil, garlic or other veggie combinations. You could do chutneys as well w/fruits. Again though, not sure of what your diet is like or will become, so other than a few ideas, I've got nothin'.

[Patricia]

My fave to use with any type of meat is fresh salsa, lime juice, and a lil dijon mustard. It's pretty clean and makes everything taste great.