Carbohydrates and Cooking

[primmers]

If I figure out the amount in grams of carbohydrate for each raw ingredient I use when I'm cooking and then divide the total by the number of servings will that give me the carbs per serving or does cooking do stuff to the carbs?

 

[viviennem]

I can't see why cooking should do anything to carbs - unless you do things like roll food in breadcrumbs or flower. Self-evident, really - why did I say it? :roll:

If it does, I'm in serious trouble!

The only confusion is between (eg) raw and cooked rice, so if you stick to raw you should be fine.

Viv

 

[primmers]

I wondered whether cooking had an effect because GL values differ according to whether the item has been baked or bolied - though I suppose that it might just be that the weight of the item might vary because of the cooking method so the same raw weight potato might give a different cooked weight boiled or baked and thus a different GL. But that's just me pondering and could well be wrong....

 

[sue32]

It depends on what you eat primmers. Try steaming veg instead of boiling it...it's much better for you. I think I've read that the dry weight of pasta/rice is different to the cooked weight...if you eat that, I don't, by choice. Ken (cugila) is the best one to ask about things like this. He really does know his stuff re. carbs etc.

 

[viviennem]

With GL I think (not sure!) it's how easy it is to digest and therefore how quickly it hits your blood. For instance cooked new potatoes have a lower GL than ordinary mashed, because they have more fibre and are slower to digest.

Raw rice absorbs all the water when cooking, so cooked rice weighs more than raw. But if you work out how many carbs in the amount you weigh out before cooking, that's still the amount in it when it's cooked.

I think! I don't eat rice, and don't do GL.

Let's wait for Ken to sort us out

Viv