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Re: [IP] Carbs & GF Diet



Thanks for the input.  I usually rely on the carb info. on the
packaging...although some breads (Deland Bakery in Deland, Florida) don't
have to provide the nutritional information because they're such small
operations.  Then I just guess, knowing that there usually are more carbs in
GF food.  However, perhaps I should be more aggressive about the
calculations.
----- Original Message -----
From: <email @ redacted>
To: <email @ redacted>
Sent: Monday, February 26, 2001 4:26 PM
Subject: [IP] Carbs & GF Diet


> In a message dated 2/26/2001 11:19:58 AM Mountain Standard Time,
> email @ redacted writes:
>
> >  I
> >  do wonder if the gluten free diet makes a difference in how the carbs
are
> >  processed because the flours are less complex.  When I bake I try to
use
> >  rice bran and garbanzo bean flour mixed with the others to make the
muffins
> >  or cookies a little more "complex."
>
> I was wondering if you carb count based on the usual exchange/estimate
> amounts given for wheat based products (esp. baked goods) or if you use
> actual carb counts based on the Gluten Free recipe . . . I've found that
> gluten free baked goods are usually much more carb dense than wheatbased
ones
> (i.e. slice of bread 22-30 g of carbs instead of 14-20) . . . If you have
> been using the wheat based estimates, this could be impacting your BG
numbers
>
> Just a thought . . .
>
> Lyndy Latta
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