Food & Exercise - 8/8/2004

"Annabel Smyth" ha scritto nel messaggio
...
The reason I picked the light cream is because it has only 2 grams of
carbs
per 100 mL.

Is that not true of all cream, though?

I meant that more in correlation to yoghurt, which is higher in carbs...

Elly

"Annabel Smyth" ha scritto nel messaggio
...
The reason I picked the light cream is because it has only 2 grams of
carbs
per 100 mL.

Is that not true of all cream, though?

I meant that more in correlation to yoghurt, which is higher in carbs...

Elly

On Mon, 9 Aug 2004 at 21:13:10, Elly wrote:


"Annabel Smyth" ha scritto nel messaggio
...
The reason I picked the light cream is because it has only 2 grams of
carbs
per 100 mL.

Is that not true of all cream, though?

I meant that more in correlation to yoghurt, which is higher in carbs...

Ah, fair enough. Although I'm not sure why it should be, since all that
differentiates from cream (or skimmed milk, if that's what it happens to
be made from) is a bacterial culture. But then, I've no idea how these
things work. My low-fat, natural yogurt has 5.8 (I think, the print's
rather small!) grammes of carbohydrate per 100g, and my fromage frais
has 3.3, yet both are made from skimmed milk and cultures, with nothing
else added. Weird, or what?
--
Annabel Smyth
http://www.amsmyth.demon.co.uk/index.html
Website updated 7 August 2004 - for a limited time, be bored by my holiday
snaps!