Post by chad on Mar 14, 2009 17:20:06 GMT -5
In terms of bread I saw it was the fructans that get you not just the fructose.
So I saw rye on some lists. An nutritionist even said sour dough, the fermentation of it destroys the fructans hypothetically.
So anyway I have been eating sough dough rye from the frozen freezer specialty breads section of the store and feel OK.
It has very few ingredients and definitly no sugar.
Who here does rye and can you do the Baker's Pumpernickle.
Men normally don't really cook for their self you this is my grab and go food, bread.
How does it work for you all?
So I saw rye on some lists. An nutritionist even said sour dough, the fermentation of it destroys the fructans hypothetically.
So anyway I have been eating sough dough rye from the frozen freezer specialty breads section of the store and feel OK.
It has very few ingredients and definitly no sugar.
Who here does rye and can you do the Baker's Pumpernickle.
Men normally don't really cook for their self you this is my grab and go food, bread.
How does it work for you all?