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cooking fruit

M

meoman

Well-Known Member
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272
bought some fresh peaches on offer the other day.. now know why on offeras dry as plasterboard.. so i stuck in over (in foil) with some water.. skin as well.. and ovened 25 mins.. blended them no sweetener and lovely soft etc..
BUT has cooking upped the carbs/sugar... interested to know.. raw likely best but be good to know.. thanks
 
I don't believe that cooking / pureeing fruit can increase the carb load. There's either carbs in them or there isn't.
However, what it does do is make the fruit sugars absorb into the bloodstream more rapidly as the process of cooking and pureeing destroys some of the cell walls that the gut would otherwise have to breakdown during digestion.
Processing fruit like this does increase it's glycemic index.
 
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