Docb
Moderator
- Relationship to Diabetes
- Type 2
I have mentioned my brownie solution to members who have asked about cakes. Well just made a batch, see picture:
and this got me thinking. What I know is that they weigh around 50g (very low compared with commercial brownie), taste really of chocolate, they are really nice with sour cream and I can savour one of them without any problems with respect to blood glucose when I compare before and 2 hours after eating one.
This then made me wonder how much carbohydrate there is in each brownie. I know how much allegedly went into the mix by looking at the labels on the chocolate, the sugar and the flour that went in. Add that up, divide by nine, and bingo, I have the answer. Or do I? Has the baking broken down some of the carbohydrate into stuff that does not produce glucose is a good question to ask. Also got to ask whether the fats in the recipe (lots of cocoa and butter) influence the carb processing and glucose absorption in my gut. Any way, base calculation suggests around 14g carbohydrate per brownie. Could be quite a lot less. In reality I dunno what the carb level is because I can't measure it, I can only make informed guesses I have a sneaking suspicion that many food producers have the same problem when it comes to thinking about what they put in their nutritional labels.
The moral of the tale is that what it says on the packet in terms carbs may be a decent guide to the effect a product has on blood glucose but the proof really is in the eating and what my trusty meter tells me. I know my system can cope with them (provided I only eat them one at a time). The actual carb level, which I estimate to be somewhere between 8 and 20 g/brownie is of more of academic interest than anything and just tells me that although a nice cakey thing, it is low on the carbohydrate scale so savour and enjoy.
I suppose I could do a test....first eat one brownie and measure effect on blood glucose.....do the same eating two brownies... then three and so on..... Nah, not prepared to sacrifice myself, or my brownies, for science.
and this got me thinking. What I know is that they weigh around 50g (very low compared with commercial brownie), taste really of chocolate, they are really nice with sour cream and I can savour one of them without any problems with respect to blood glucose when I compare before and 2 hours after eating one.
This then made me wonder how much carbohydrate there is in each brownie. I know how much allegedly went into the mix by looking at the labels on the chocolate, the sugar and the flour that went in. Add that up, divide by nine, and bingo, I have the answer. Or do I? Has the baking broken down some of the carbohydrate into stuff that does not produce glucose is a good question to ask. Also got to ask whether the fats in the recipe (lots of cocoa and butter) influence the carb processing and glucose absorption in my gut. Any way, base calculation suggests around 14g carbohydrate per brownie. Could be quite a lot less. In reality I dunno what the carb level is because I can't measure it, I can only make informed guesses I have a sneaking suspicion that many food producers have the same problem when it comes to thinking about what they put in their nutritional labels.
The moral of the tale is that what it says on the packet in terms carbs may be a decent guide to the effect a product has on blood glucose but the proof really is in the eating and what my trusty meter tells me. I know my system can cope with them (provided I only eat them one at a time). The actual carb level, which I estimate to be somewhere between 8 and 20 g/brownie is of more of academic interest than anything and just tells me that although a nice cakey thing, it is low on the carbohydrate scale so savour and enjoy.
I suppose I could do a test....first eat one brownie and measure effect on blood glucose.....do the same eating two brownies... then three and so on..... Nah, not prepared to sacrifice myself, or my brownies, for science.
