Reply To: Baking & Fast Tract

Ah yes, I looked in the nuts and snack table. I used the value for almonds since I started with whole almonds. I wonder how the brown exterior layer affects the FP… But I’m also happy with 3.6

Something else – I realize my previous post may have confused people because it didn’t contain a recipe and this is a recipe thread, and instead was just a question about FP of ingredients. I would find it very helpful if there was a dedicated thread somewhere in the forum only for discussing the calculation of FP for individual ingredients/products. Many times, it’s possible to find different GI values for the same ingredient depending on where you look, so it would be helpful to get other people’s feedback on how they make a given calculation. Granted, there is a lot of useful information in here about FP values, but it’s quite scattered. Just an idea