I had some applesauce for lunch. The bottle was open, and it needed to be
finished off. But eating it reminded me of something I saw recently about
various forms of apple consumption. (Unfortunately, I can’t remember where I
read this, though it was probably online.) It was saying that eating an
apple won’t cause much of a spike in bloodsugar because of all the fiber in
the apple, but that drinking apple juice or eating applesauce would cause a
spike, because the fiber is missing
I can see how that makes sense as far as juice is concerned, and I can see
that maybe applesauce would have less fiber than a whole apple eaten with
its skin. But isn’t applesauce just made from smooshed-up apples? (if you
get the kind with no sugar added) Does breaking down the fiber by cutting it
into smaller pieces make it less fibrous? Does anyone actually know anything
about this?
Peggy
–
WWSD ***** What Would Samwise Do?
According to the USDA website:
1 cup (or 244g) of unsweetened applesauce has 27.5g of carbs with 2.9g
of fiber
1 regular (or 212g) fresh apple quarters with skin has 29.2g of carbs
with 5.1g of fiber
1 cup (or 248g) unsweetened apple juice has 28.9g of carbs with 0.2 of
fiber
Hope that helps.
Jennifer
- Hide quoted text — Show quoted text -
Peggy Tatyana wrote:
> I had some applesauce for lunch. The bottle was open, and it needed to be
> finished off. But eating it reminded me of something I saw recently about
> various forms of apple consumption. (Unfortunately, I can’t remember where I
> read this, though it was probably online.) It was saying that eating an
> apple won’t cause much of a spike in bloodsugar because of all the fiber in
> the apple, but that drinking apple juice or eating applesauce would cause a
> spike, because the fiber is missing
> I can see how that makes sense as far as juice is concerned, and I can see
> that maybe applesauce would have less fiber than a whole apple eaten with
> its skin. But isn’t applesauce just made from smooshed-up apples? (if you
> get the kind with no sugar added) Does breaking down the fiber by cutting it
> into smaller pieces make it less fibrous? Does anyone actually know anything
> about this?
> Peggy
"Peggy Tatyana" <progersNOS…@xmission.com> wrote in message
news:c8tdeb$p7u$1@terabinaries.xmission.com…
- Hide quoted text — Show quoted text -
> I had some applesauce for lunch. The bottle was open, and it needed to be
> finished off. But eating it reminded me of something I saw recently about
> various forms of apple consumption. (Unfortunately, I can’t remember where
I
> read this, though it was probably online.) It was saying that eating an
> apple won’t cause much of a spike in bloodsugar because of all the fiber
in
> the apple, but that drinking apple juice or eating applesauce would cause
a
> spike, because the fiber is missing
> I can see how that makes sense as far as juice is concerned, and I can see
> that maybe applesauce would have less fiber than a whole apple eaten with
> its skin. But isn’t applesauce just made from smooshed-up apples? (if you
> get the kind with no sugar added) Does breaking down the fiber by cutting
it
> into smaller pieces make it less fibrous? Does anyone actually know
anything
> about this?
Applesauce is cooked. Cooking food breaks it down and concentrates the
carbs. The cooking process probably helps to break down the fiber too,
although I can’t prove it.
–
Type 2
http://users.bestweb.net/~jbove/