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Low-carb Diet Forum
what is your carb limit?
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<blockquote data-quote="Yorksman" data-source="post: 423589" data-attributes="member: 55568"><p>I eat a lot of carbs compared to many on this forum, 150 per day at a guess. But, I always go for wholegrains, oats, wheat, rye, pasta, rice. The carbohydrates usually contain a certain amount of cellulose, which is not digestible and also other more complex carbohydrates which are broken down by bacteria in the intestine and not by the action of digestive enzymes. I avoid all this supercharged rocket fuel called white carbs. They are all highly refined in high speed processes to meet the demands for speed, quicker cooking or baking times for example. The high speed steel rollers also kill off much of the nutritional benefit because they run too hot. People won't pay the price for slowly milled wholegrain flours where slow millstones are used. Most bakers won't use it because it takes too long for the dough to prove and, time is money. The one thing good bread needs is time. It tastes better, it lasts longer and it is superior nutritionally. The only way to be sure that you get it though is to bake it yourself.</p></blockquote><p></p>
[QUOTE="Yorksman, post: 423589, member: 55568"] I eat a lot of carbs compared to many on this forum, 150 per day at a guess. But, I always go for wholegrains, oats, wheat, rye, pasta, rice. The carbohydrates usually contain a certain amount of cellulose, which is not digestible and also other more complex carbohydrates which are broken down by bacteria in the intestine and not by the action of digestive enzymes. I avoid all this supercharged rocket fuel called white carbs. They are all highly refined in high speed processes to meet the demands for speed, quicker cooking or baking times for example. The high speed steel rollers also kill off much of the nutritional benefit because they run too hot. People won't pay the price for slowly milled wholegrain flours where slow millstones are used. Most bakers won't use it because it takes too long for the dough to prove and, time is money. The one thing good bread needs is time. It tastes better, it lasts longer and it is superior nutritionally. The only way to be sure that you get it though is to bake it yourself. [/QUOTE]
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