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<blockquote data-quote="Brunneria" data-source="post: 2034649" data-attributes="member: 41816"><p>Most pastry recipes are approx half the fat to flour.</p><p>So 75g of pastry (not a big portion) is 50g flour and 25g of fat.</p><p>That makes it both a high carb and a high fat food.</p><p>Sorry.</p><p></p><p>There is a reason why pastry is so yummy. It is in the same ratio of carbs and fat that chocolate, cake, chips and buttery toast also occupy... that irrisistably moreish combo that = junk food, weight gain and leads to insulin resistance for us t2s</p></blockquote><p></p>
[QUOTE="Brunneria, post: 2034649, member: 41816"] Most pastry recipes are approx half the fat to flour. So 75g of pastry (not a big portion) is 50g flour and 25g of fat. That makes it both a high carb and a high fat food. Sorry. There is a reason why pastry is so yummy. It is in the same ratio of carbs and fat that chocolate, cake, chips and buttery toast also occupy... that irrisistably moreish combo that = junk food, weight gain and leads to insulin resistance for us t2s [/QUOTE]
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