- JaemeParticipantFebruary 21, 2014 at 9:24 pmPost count: 348JaemeParticipantFebruary 21, 2014 at 9:25 pmPost count: 348
What sugar types are in maple syrup?JIParticipantFebruary 22, 2014 at 4:42 amPost count: 180
The GI is 30 for flour tortillas, according to an internet source. It appears that the FP for a 6″ flour tortilla is about 12. For a 12″ flour tortilla, the FP is a whopping 45! You can check the carbs and fiber for the particular brand you want to use and figure the FP using Norm’s formula. The attached PDF shows that different types of maple syrups are primarily sucrose with much smaller amounts of fructose and glucose.
http://www.uvm.edu/~pmrc/sugarprof.pdfJaemeParticipantFebruary 22, 2014 at 4:58 amPost count: 348
Thanks JI! Very helpful- strange how some white flour products are low FP, and others are high FP (can’t just go by whole grains). Also strange how the different grades of maple syrup have different sugar values.JaemeParticipantFebruary 23, 2014 at 1:43 amPost count: 348
What is the FP of lactose-free milk?Norm RobillardKeymasterFebruary 23, 2014 at 1:05 pmPost count: 438
Lactose-free milk would be lower than regular milk, but I don’t have an actual value for it. Assume it’s in the range of about 3-4 for the same serving size. That is to account for other oligosaccharides in milk.gieParticipantFebruary 26, 2014 at 2:47 amPost count: 6
Here’s the calculation for beets that JI did for me on a different topic.
Regarding the FP of beets, 1/2 cup chopped raw have a GI of 64, 4.5 g of carbs, and 2 g of fiber. Therefore, the FP for 1/2 cup chopped raw beets is 3.62, 4 if you round it upgoddessrocksParticipantMarch 1, 2014 at 8:41 pmPost count: 30
okay I”m trying to figure out Maltodextrin. i’ve looked it up and it seems to be a food thickener and very highly absorbable .. it used in sports recovery products.
any body have any better or more info. i’m along distance bike rider and siince i’ve been on this diet my energy seems to be lower. i’ve gotten the electrolyte system down but i have a gel recovery product that has maltodextrin and 22 carbs….i read that maltdextrin is a 130 GI… how’s that possible.. can anyone help me figure this out…??
many thanksJIParticipantMarch 1, 2014 at 8:53 pmPost count: 180
Goddess– the GI of 130 means that maltodextrin is absorbed more quickly than pure glucose, which has a GI of 100. So, it’s FP has a negative value, and is set at zero.goddessrocksParticipantMarch 1, 2014 at 10:33 pmPost count: 30
so that’s a good thing……. right? thank you.. some of this equation is hard for me to figure out so thanks…..JIParticipantMarch 1, 2014 at 11:14 pmPost count: 180
You are welcome. Yes, it is a good thing.JaemeParticipantMarch 9, 2014 at 4:38 pmPost count: 348
Anyone calculate the FP of white sourdough bread? Wondering how the long-rise fermentation of the bread affects the GI. I think it develops more gluten?Norm RobillardKeymasterMarch 9, 2014 at 5:43 pmPost count: 438budgiemomParticipantApril 27, 2014 at 1:25 amPost count: 17
So what would the FP value be for maple syrup? Looks like it might vary depending on the variety used, since they have different sugar makeups, but can someone give me a rough range, or the value for run-of-the-mill pure maple syrup that I get at Trader Joe’s?
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