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#1
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Sourdough Carb Count?
I've seen several mentions here of how the carb count for sourdough is less than
what is shown in the nutritional count because thesugar in it gets devoured by bacteria during the process of making it. If so, how do you account for the carbs? For instance, if a single slice is listed on the package as having 23 carbs, how much of that 23 would YOU count? -- Saffire 205/149/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
#2
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Dough is not low carb.
-- Most people are dumb as bricks; some people are dumber than that. -- MFW "Saffire" wrote in message .. . I've seen several mentions here of how the carb count for sourdough is less than what is shown in the nutritional count because thesugar in it gets devoured by bacteria during the process of making it. If so, how do you account for the carbs? For instance, if a single slice is listed on the package as having 23 carbs, how much of that 23 would YOU count? -- Saffire 205/149/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
#3
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On Mon, 13 Sep 2004 16:36:10 -0700, Saffire
wrote: I've seen several mentions here of how the carb count for sourdough is less than what is shown in the nutritional count because thesugar in it gets devoured by bacteria during the process of making it. The carbs come from the flour as in any type of bread. The sugar in a loaf of bread is about 1 or 2 tablespoons much of which is devoured by the yeast to make the bread rise - but that's true of any bread, not just sourdough. I don't see why sourdough bread made with white flour would have a lower glycemic value than any other kind of white bread. It might be a lower G.I. if rye flour is used, but rye is usually mixed with white flour or you end up with an impossibly dense and small loaf of bread. |
#4
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Nobody claimed your brain was low carb.
"JC Der Koenig" wrote in message m... Dough is not low carb. |
#5
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"Ignoramus2437" wrote in message
... You may not see why, but GI of sourdough bread was measured and found to be lower. I think it's because of the acidity level (hence "sour"). The starches from the bread are partly broken by the enzymes in the saliva (just try chewing a piece of bread - it tastes sweet after a while). That's also one of the reasons why stuff like bread and potatoes have such a high GI, often higher than saccharose. It seems these enzymes don't work so well when the food is acid. That's probably one of the reason why many traditionnal cuisine add something acid on their carbs (tomatoes on pasta, lemon juice on the rice from paella, yogourt or acid component of the curry on Indian food...). |
#6
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"Ignoramus2437" wrote in message
... You may not see why, but GI of sourdough bread was measured and found to be lower. I think it's because of the acidity level (hence "sour"). The starches from the bread are partly broken by the enzymes in the saliva (just try chewing a piece of bread - it tastes sweet after a while). That's also one of the reasons why stuff like bread and potatoes have such a high GI, often higher than saccharose. It seems these enzymes don't work so well when the food is acid. That's probably one of the reason why many traditionnal cuisine add something acid on their carbs (tomatoes on pasta, lemon juice on the rice from paella, yogourt or acid component of the curry on Indian food...). |
#7
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Saffire,
I have found that bakery bread made with all whole wheat flour and a bunch of seeds (flax, millet etc) doesn't raise my blood sugar as high as a similar amount of white bread, but it most definitely does raise it enough that I have to make it a very occasional treat. The sourdough I find most other places is just white bread with a small amount of sourdough starter in it and seems to behave just like white bread. Bottom line: count all the carbs. -- Jenny - Low Carbing for 5 years. Below goal for weight. Type 2 diabetes, hba1c 5.7 . Cut the carbs to respond to my email address! Jenny's new site: What they Don't Tell You About Diabetes http://www.geocities.com/lottadata4u/ Jenny's Low Carb Diet Facts & Figures http://www.geocities.com/jenny_the_bean/ Looking for help controlling your blood sugar? Visit http://www.alt-support-diabetes.org/...0Diagnosed.htm "Saffire" wrote in message .. . I've seen several mentions here of how the carb count for sourdough is less than what is shown in the nutritional count because thesugar in it gets devoured by bacteria during the process of making it. If so, how do you account for the carbs? For instance, if a single slice is listed on the package as having 23 carbs, how much of that 23 would YOU count? -- Saffire 205/149/125 - 5'1.5" Atkins since 6/14/03 Progress photo: http://photos.yahoo.com/saffire333 |
#8
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Have you always been this stupid?
-- Most people are dumb as bricks; some people are dumber than that. -- MFW "Walter" wrote in message .. . Nobody claimed your brain was low carb. "JC Der Koenig" wrote in message m... Dough is not low carb. |
#9
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Have you always been this stupid?
-- Most people are dumb as bricks; some people are dumber than that. -- MFW "Walter" wrote in message .. . Nobody claimed your brain was low carb. "JC Der Koenig" wrote in message m... Dough is not low carb. |
#10
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Wow... you sure got me back good with that zinger!
"JC Der Koenig" wrote in message . com... Have you always been this stupid? -- Most people are dumb as bricks; some people are dumber than that. -- MFW "Walter" wrote in message .. . Nobody claimed your brain was low carb. "JC Der Koenig" wrote in message m... Dough is not low carb. |
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