I see you take this quandary as seriously as I do. As regards your first para, then this would certainly cure my diabetes and I would not need to burn the toast ever again. However,it remains a question of scientific interest. Does burning the toast change carbohydrate into carbon, CO2 and water vapour, and if it does is it therefore better to have toast from the freezer than plain bread from the packet if one is embarking on the LC (Low Carb) journey.I'm quite concerned there might actually be a fire in your house one day and you won't even notice it. Or you'll regard the danger as a great time get some extra toast done.
I'm really not sure what requirements you are meeting as you are clearly smoking the toast first (Inhaling) and then eating what is left. It's all very.... umm, unique. Perhaps that's the word for it, I was going to go with ritual. Maybe you are cleansing the house of evil spirits too, I don't know.
https://www.thesun.co.uk/fabulous/food/6465485/freezing-white-bread-toasting-less-sugar/I see you take this quandary as seriously as I do. As regards your first para, then this would certainly cure my diabetes and I would not need to burn the toast ever again. However,it remains a question of scientific interest. Does burning the toast change carbohydrate into carbon, CO2 and water vapour, and if it does is it therefore better to have toast from the freezer than plain bread from the packet if one is embarking on the LC (Low Carb) journey.
My understanding of chemistry, especially organic chem, would dispute that livestrong statement, and that reducing a hydrocarbon to carbon and its constituents (i.e, turning a blowtorch onto it) will certainly mess up its nutritional value. For a start it turns modern wheat flour into acrylic (and proteins into amides) which is why toast is considered cancerous.Apparently toasted bread has a lower glycemic index and lower vitamin B.
But quick google indicates no
https://www.livestrong.com/article/302420-does-toasting-bread-change-its-nutritional-value/
if you want lower carb bread You can buy lower carb bread, just significantly more expensive
I do test and 2 slices of toast and butter raises me by less than 1 mmol/l but bread and butter raises by about 3 mmol/l per slice If i use white refined bread the figures are disastrous. One finger roll in a BBQ a couple of weeks ago sent me up to 12 mmol/l.https://www.thesun.co.uk/fabulous/food/6465485/freezing-white-bread-toasting-less-sugar/
I mean it’s the sun, but still...
you could test your blood, eat the embers and test 2 hours later. But as I said if you want lower carbs buy low carb bread or don’t eat it
I see you take this quandary as seriously as I do. As regards your first para, then this would certainly cure my diabetes and I would not need to burn the toast ever again. However,it remains a question of scientific interest. Does burning the toast change carbohydrate into carbon, CO2 and water vapour, and if it does is it therefore better to have toast from the freezer than plain bread from the packet if one is embarking on the LC (Low Carb) journey.
Indeed. The same applies to Rice, but reheating cooked rice comes with additional problems regarding bacterial growth so use with care. Freeze cooked rice immediately after cooking by cooling in running cold water then straight into the freezer. When re heating, do not leave around at room temp for it to defrost before heating. Ensure it is piping hot when serving.I would say toast from the freezer, the lowering of the glycemic value by cooking it and then freezing it and repeating this process a number of times seems to work at lowering the spike one may then see. As is cooking potatoes and then freezing them and reheating and repeating a number of times till the individual gets it just the way they like it. I used to do this with the potatoes, the lower carb ones. It did increase the resistance starch with each heating and cooling process. Obviously this requires some planning ahead, maybe not so much with toast. With potatoes, it's a plan to eat them the next day kind of venture.
Are you really saying make some toast, freeze it, re-toast it and repeat a number of times? That might be lower carb but probably inedible.I would say toast from the freezer, the lowering of the glycemic value by cooking it and then freezing it and repeating this process a number of times
It all stems from my childhood days as a boy sprout,
No, the toasting operation is a cyclic one leading to inedible (for many) but flavorsome (for me) charcoal biscuits. It needs several repeats simply because I can't be bothered to alter the setting on the toaster then listen to my daughter going on and on about how it takes her a week to get the right colour shade that matches her lipstick this week.Are you really saying make some toast, freeze it, re-toast it and repeat a number of times? That might be lower carb but probably inedible.
That may well be the case but it wasn't you I replied to it was @Tophat1900 .No, the toasting operation is a cyclic one leading to inedible (for many) but flavorsome (for me) charcoal biscuits. It needs several repeats simply because I can't be bothered to alter the setting on the toaster then listen to my daughter going on and on about how it takes her a week to get the right colour shade that matches her lipstick this week.
As I understand it my one charcoal biscuit in the morning is equivalent to the three antacids my daughter has to take for her bagels and brioche breakfast. Charcoal absorbs many nasty things it seems (which is why it is used in stomach pumps in A&E I believe) GAC filters make the water supply more drinkable too. My toast is actually a DIY GAC filter.
That mat well be true as a technicality. I was answering yours. I believe that biscuit means cooked twice, and they are not inedible (unless it is me doing the making)That may well be the case but it wasn't you I replied to it was @Tophat1900 .
Also works with pasta.Indeed. The same applies to Rice, but reheating cooked rice comes with additional problems regarding bacterial growth so use with care. Freeze cooked rice immediately after cooking by cooling in running cold water then straight into the freezer. When re heating, do not leave around at room temp for it to defrost before heating. Ensure it is piping hot when serving.
I have no evidence to back this up, but I suspect that this principle will apply to root vegetables, and also to fruits and any farinaceous product (eclairs per ex) Certainly the strudel logs I get sometimes that are frozen also seem to benefit from this and although they spike me, it is not as much as the carb content on the package would suggest.
Are you really saying make some toast, freeze it, re-toast it and repeat a number of times? That might be lower carb but probably inedible.
Why? I keep my bread in the freezer and take a slice out when I want it either for a sandwich, breadcrumbs or toast. I do not see the point of taking it out just to return it to the freezer.If it were me, I'd make the toast, freeze it, get it out, reheat in the microwave, then you could put it back in the freezer. Then re-heat via microwave oven and re-freeze it if so desired and repeat if desired.
Why? I keep my bread in the freezer and take a slice out when I want it either for a sandwich, breadcrumbs or toast. I do not see the point of taking it out just to return it to the freezer.
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