Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 I have been doing the low carb diet, and was interested in finding a rough estimate of how much fermenting reduces the carbs in different foods. The fermenting process transforms the sugars, and some of the carb counters and articles reflect this. So, based on some of the carb counting information, I thought fermenting would reduce the carb count by about 30%. Then I looked at other carb counters and they showed no difference at all, in fact one showed plain, regular yogurt (no low fat) as a higher carb count than whole milk. All these experts have a different opinion, and the carb counts on all the foods seem to vary so much. Does anyone know what the rough reduction of carbs are when fermenting? Thanks, Kat http://www.katking.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 > Does anyone know what the rough reduction of carbs are when > fermenting? I don't think that information really exists. There are probably too many variables. The problem is that the carbs are changed...not removed by fermentation. As with wine and beer, some of the carbs get converted to another carb-like substance (mainly alcohol and lactic acid). Where it can get somewhat complicated is in determining the availability of the various forms. For example, many vegetables contain carb forms that we can't digest. When they get fermented, some of those carbs get turned into lactic acid and possibly alcohol. Some of those previously indigestible carbs are now available as carbs by converting the lactic acid and/or alcohol back to glucose in the body. True, a tiny amount of the energy is actually used by the bacteria and/or yeasts, but the amount removed by them is often replaced by their action on substances that we normally couldn't utilize. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Hi , Thanks for the info. It makes sense. I was hoping it was not true...I really wanted to find a way to reduce the carbs. Oh well, I will stick to this information unless I can find something substantial that will convince me the carbs are indeed reduced. Kat http://www.katking.com ----- Original Message ----- From: " skroyer " <scott@...> < > Sent: Thursday, August 22, 2002 10:06 AM Subject: Re: Fermented foods and carbs > > > Does anyone know what the rough reduction of carbs are when > > fermenting? > > I don't think that information really exists. There are probably too > many variables. The problem is that the carbs are changed...not > removed by fermentation. As with wine and beer, some of the carbs > get converted to another carb-like substance (mainly alcohol and > lactic acid). Where it can get somewhat complicated is in > determining the availability of the various forms. For example, many > vegetables contain carb forms that we can't digest. When they get > fermented, some of those carbs get turned into lactic acid and > possibly alcohol. Some of those previously indigestible carbs are > now available as carbs by converting the lactic acid and/or alcohol > back to glucose in the body. > > True, a tiny amount of the energy is actually used by the bacteria > and/or yeasts, but the amount removed by them is often replaced by > their action on substances that we normally couldn't utilize. > > Quote Link to comment Share on other sites More sharing options...
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