Cordelia ,'Potential'
Off-topic discussion. Wanna talk about corsets, flaming otters, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
vw, it's a modification of a recipe that came with my Kitchenaid--replace a cup of the flour with whole wheat, and the oil with peanut oil. It's much better. Gives it a taste, without overwhelming the topping.
Cool! Thanks! I might have to try that...
I am catching up on GA thanks to Kat and Lori, and will soon be able to fearlessly highlight the whitefont. Whoot!
It is schneiting white tiny fluffy snow flakes Out There now. I am now indoors with three bags worth of yummy/organic/healthy things from the stores, so I win.
Yay for Theodosia!
so I assume it's a carb issue, but really, is regular whole wheat bread that much less carb-y than white bread?
I think it's not so much the carbs, but the way I understand it, whole wheat has higher fibre, which digests more slowly and releases sugars at a slower and more gradual rate, preventing sugar highs and lows.
Huh, interesting.
I would love to be doing laundry right now, but my cat is so comfortable, it just feels mean to wake him up.
Timelies all!
Soon I will go to the mall to buy comic books and foundation. Whee.
I think it's not so much the carbs, but the way I understand it, whole wheat has higher fibre, which digests more slowly and releases sugars at a slower and more gradual rate, preventing sugar highs and lows.
That is true. But there are different kinds of whole wheat flour. Stone-ground whole wheat is probably the kind that would delay the starch/sugar hit the most. But it still might not be enough for someone wth diabetes. Depends on how severe their diabetes is.
Sue beat me to it. Generally - if something has 20 grams of carbs and 0 grams of fiber - net carbs are 20 . If something has 20 carbs , but 5 grams of fiber , net carbs are 15.
and pizza - while no one knows why - is one of those foods that make the blood sugar go up , and up some more and up some more. esp. if it has a high fat meat on it.
That latter bit I'd never heard. Yeah, I miss pizza so much when I go on a low sugar regimen.
I've experimented with substituting almond meal for flour in some baked goods but you can't really do it with anything that rises. So you might be able to make a crust by using almond meal, jack cheese and salt. I'd blend it in the cuisinart and pat it into a jelly roll pan. Cook that 'til the bottom is browned and then put pizza fixins on it. It's not going to have the same texture as good pizza. That's a given. But it might help take the edge off some of the cravings.