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How Much Sugar?

Flour, rice, (pasta), cornflour, polenta, cous-cous, ...

  • 02 Jul 2013 9:22 PM
    Message # 1332010
    Deleted user

    So I am on board with the different sugars/sweeteners and I use dextrose in all my sweet cooking (and I try to keep sweet cooking to a minimum), but...

    What about flour etc as listed above. I was under the impression that once inside ones body, these are essentially turned into starch and used by the body in much the same way as sugar is and in fact have the same properties as sugar. Though not fructose.

    My question then is, and looking at the recipe section on this web-site I see plain or self raising flour used right through, am I right to be wary of flour etc or should I just rein myself in some and accept that though some things are 'bad' for me, they are not as 'bad' as other things so to use in moderation is okay?

    Thanks. All comments welcome.

    Art.

  • 03 Jul 2013 12:00 AM
    Reply # 1332079 on 1332010
    Deleted user

    Fructose wise those flours ect are fine, however carbs are a different story.  Those types of carbs are more so easy energy for the body and are called simple carbs, so they are burnt easier and quickly for energy, there are more complex carbs and things like protein which take take longer to burn and keep you fuller for longer.  There are heaps of threads and information about it all.

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