Recipe Analyzer and Marinades

Hey guys, those of you who marinate things, like meat, and then discard the marinade, how do you figure out how to log that? I know a chicken breast marinated in beer, oil, and lime juice, for example, will have more calories than a plain one, but not as many calories as if you drank the marinade with the chicken (yuck). How do you guys who log calories as accurately as you can approximate this so you aren't radically over or underlogging your calories?

Thanks for the assistance!

I have the same question.  I sent in the question to "ask Mary" under the advice tab.  I will let you know what answer I get.

I did not get an answer from "Ask Mary" yet.  But found an answer on the Dr. Gourmet site.   Basically, you calculate the calories for the marinade seperately.  Then figure out how much of the marinade was not used and deduct those calories.

http://www.drgourmet.com/askdrgourmet/calcula te.shtml