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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 |
#12
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"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 |
#13
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Food & Exercise - 8/8/2004
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! |
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