[Sca-cooks] Brown rice syrup?
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Sun Feb 25 06:01:12 PST 2007
>So then, what you are saying is that I might even be able to use it to
>replace the syrups that some things need that I can use Splenda for...and
>avoid the sugar/carb thing that I have to do for my diabetes??
One source says Brown Rice Syrups consists of approximately 50%
soluble complex carbohydrates, 45% maltose and 3% glucose.
Small amounts might be better than using sugar, but I wouldn't assume
you could use it freely in a diabetic diet.
Ranvaig
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