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Re: [IP] Re: Pizza and Chinese Food
- Subject: Re: [IP] Re: Pizza and Chinese Food
- From: "Frank W. Tegethoff, jr." <email @ redacted>
- Date: Wed, 21 Oct 98 15:31:20 PDT
Just wanted to put my .02 cents in on this flour question.
Regardless of the type of flour used, the compositon is basically the cam=
Info comes from 'Practical Baking' by William Sultan.
As a baker, I think tat its the fat content in breads or the added sugars=
in combination foods, pizza, that are the culprits. When I have plain =
hard rolls my bolus covers it just fine, but if I binge out on croissant =
or danish (unglazed) My regular bolus doesn't cover. I think this is bec=
ause the croissants that I make are 64% dough and 36% butter.
Any other Food Science folks out there. Take care.
> I have been reading comments about the flour in pizza dough maybe being=
> culprit (at least partially) for this horrendous high producer. Well, =
> I was pregnant with my daughter and religiously watching everything I =
> keep my blood sugars in the target range (on MDI), I could not eat anyt=
> with white flour in it. Wheat flour was okay but the white flour made =
> shoot through the roof and still does to some degree so maybe this migh=
> part of pizza's problem since most are made with white flour?
> Insulin-Pumpers website http://www.bizsystems.com/Diabetes/
Insulin-Pumpers website http://www.bizsystems.com/Diabetes/