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#1
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let yeast eat the sugar?
I have a friend who understands chemistry, who said I might be able to
de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny |
#2
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If you spend all of your time experimenting with your theories, and not
eating, you might have a winner. -- You take stupid to a new level. -- MFW "Skinny" wrote in message ... I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny |
#3
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If you spend all of your time experimenting with your theories, and not
eating, you might have a winner. -- You take stupid to a new level. -- MFW "Skinny" wrote in message ... I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny |
#4
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In article ,
Skinny wrote: I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? It's called fermenting, and a few other people do this, too. You can even buy the end product in a specialty store called a "liquor store." Check out products like "wine" and "beer." On the less sarcastic side, that's precisely why yoghurt is low-carb. The yoghurt cultures eat the milk sugars and turn it into lactic acid. Priscilla -- "It is very, very dangerous to treat any human, lowest of the low even, with contempt and arrogant whatever. The Lord takes this kind of treatment very, very personal." - QBaal in newsgroup alt.religion.christian.episcopal |
#5
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That's how yogurt works except it isn't yeast and the sugars are turned into
lactic acid. What you will end up with if you use fruit is wine. In , Skinny stated | I have a friend who understands chemistry, who said I might be able to | de-carb some things (such as fruit or special drinks) by adding yeast | and letting the yeast turn the sugar into alcohol. | | He said the limiting factor would be, whether the alcohol content | built up too high before all the sugar was used. However it seems | that might be worked with. I might heat the mixture to drive off the | alcohol, then add more yeast. | | Has anyone tried anything like this? | | | Skinny |
#6
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Skinny wrote:
I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny While you can ferment sugar-ethanol and reduce carbs, you dont get anywhere. Alcohol metaboliises into acetaldehyde then ketone bodies. Its an energy source readily used by the body. gtoomey |
#7
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Too funny!
"Jim Bard" wrote in message news:crtxd.301$ZL.169@okepread03... Jesus turned the waters into wine, rather than fruit juice. Apparently He was the first advocate of low-carb beverages. |
#8
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At one time I experimented with growing acidophilus in a gallon of milk. At
the end there was a layer of white growing on the bottom of the bottle. I don't have a lab to know what the actual result was. These days I just buy heavy cream instead of milk. You may want to research the Weston A. Price (WAP) people. They do a lot of fermenting. I'm afraid to try anything like they do, because of the risk of a pathogen infecting my food. How the hell can one know which microbes are really growing? All it takes is one contamination error and you are dead, or worse. "Skinny" wrote in message ... I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny |
#9
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What's his bodyfat %?
-- Eat less, exercise more. -- MFW -- "Ignoramus27451" wrote in message ... On Mon, 20 Dec 2004 03:41:32 GMT, JC Der Koenig wrote: If you spend all of your time experimenting with your theories, and not eating, you might have a winner. he is not fat. -- 223/172.4/180 |
#10
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On Mon, 20 Dec 2004 16:57:09 +1000, Gregory Toomey wrote:
Skinny wrote: I have a friend who understands chemistry, who said I might be able to de-carb some things (such as fruit or special drinks) by adding yeast and letting the yeast turn the sugar into alcohol. He said the limiting factor would be, whether the alcohol content built up too high before all the sugar was used. However it seems that might be worked with. I might heat the mixture to drive off the alcohol, then add more yeast. Has anyone tried anything like this? Skinny While you can ferment sugar-ethanol and reduce carbs, you dont get anywhere. Depends on where you're going. Alcohol metaboliises into acetaldehyde then ketone bodies. Its an energy source readily used by the body. My concern is BG (blood glucose/sugar) not weight. Note the name 'Skinny'. Alcohol seems easier on the insulin metabolism than sugar, fructose, etc. Or it can be driven out by heating. (I've turned cheap red wine into cheap non-alcoholic red wine and it isn't bad.) I'd like more of the taste and texture of fresh fruits without the fructose, and some special things like Oregon Chai's Chai Nog that come with a lot of sugar and honey mixed in (tasting too sweet to me now that I'm low-carbing). Skinny |
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