Wed, Aug-11-04, 13:44
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Plan: Paleoish/Keto
Stats: 225/167/175
BF:18%
Progress: 116%
Location: Longmont, Colorado
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Quote:
Originally Posted by jmom
Just curious--Why would removing the crust have anything to do with carb count other than making the portion smaller? You could accomplish the same thing by cutting the peice in half or slicing it thin. Crust is made from the same dough as the rest of the bread-just browned from the heat of the oven. I can't imagine that the browning process magically adds carbs?
Thanks!
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If you look bread up on the USDA database, http://www.nal.usda.gov/fnic/foodcomp/search/, it shows that bread with the crust removed has half the weight (and carbs) as bread with the crust. A lot of the bread must be removed with the crust.
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