Re[4]: Pizza zo spaldovej muky :: Something smarter than us is going to emerge


node:	Re[4]: Pizza zo spaldovej muky
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parent:	Re[3]: Pizza zo spaldovej muky
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created:	25.07.2014 - 07:02:33

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Myslim, ze do kvasku cukor treba.. Rafinovany biely nejem, daval som trstinovy, inak bezne nahradzujem cukor javorovym sirupom, musim este zabestelovat steviu..

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cukor nepotrebujes, ten je tam iba na to a) aby si to rychlejsie nastartoval a rychlejsie ti to kyslo, b) malo to nasladlu chut, co je v tomto pripade irelavantne (pizzu nechces nasladlu, teda to nechas kysnut, kym kvasnice ten cukor nerozlozia)..
taketo "kvasky" su hlupost tetusiek, ktore si chceli ulahcit robotu/skratit cas..
proste to nechaj kysnut dlhsie a nemusis pouzit ziadny cukor..

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aha, to som nevedela bo kvasok vobec nepouzivam
ja teraz len med alebo agave sirup tak bud skusim tak alebo si zadovazim nieco cukroidnejsie a aspon ma to prinuti konecne nieco napiect

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Ja len by som chcela upozornit na mylnu predstavu, ze agave sirup je nejaky uzasny prirodny zazrak. Vzhladom na vysoky obsah fruktozy (a glukozovo-fruktozovy sirup asi vsetci pozname) a vlastne ziaden obsah nejakych vyznamnejsich latok (v com je lepsie spominany med).

[kuk wiki http://en.wikipedia.org/wiki/Agave_nectar#Health_effects ]

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na druhu stranu by si mala dosiahnut rovnaky efekt "sladkosti" jedla za cenu menej kalorii oproti cukru.

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tak jednak nie je vsetko o kaloriach
a ci uz glukoza alebo fruktoza, vsetko to ma okolo 4kcal/g
bez ohladu na to ci ten sacharid je z medu, trstinoveho cukru, glukozovo-fruktozoveho sirupu alebo astarovej cukornej bane

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tldr: bolo z mojej strany unahlene, ze som cakal, ze s agave si osladim jedlo rovnako intenzivne a usetrim kopec kalorii.

dlha verzia:

nuz, ja vychadzam len z toho, ze vo wiki sa pise:
"Agave syrup is 1.4 to 1.6 times sweeter than sugar", z coho som si nejako domyslel, ze rovnaka vaha agave sirupu osladi jedlo viac ako rovnaka vaha cukru.

podla kalorickych tabuliek je 10g agave 127,5 kJ vs 10g cukru 168 kJ, co je dost rozdiel.

vdaka tomu, ze si reagovala som ale rozklikol aj zdroj z wiki, kde sa opat pise nieco ine o kaloriach:
"Agave is 1.4 to 1.6 times as sweet as sugar, says Sabra Van Dolsen, president of Colibree Co., an Aspen, Colo., company that sells Nekutli brand agave nectar. Calories vary from brand to brand, but are typically more than sugar. Nekutli, for example, has 60 calories per tablespoon. A tablespoon of white sugar has 45 calories."

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Agave nectar consists primarily of fructose and glucose. One source gives 47% fructose and 16% glucose;[9] another gives 56% fructose and 20% glucose.[10] These differences probably reflect variation from one vendor of agave nectar to another.[citation needed]

"white sugar" je sucrose (sacharoza)
glukoza je menej sladka ako sacharoza
fruktoza je viac sladka ako sacharoza
(a ako bonus sacharoza je disacharid zlozeny z glukozy a fruktozy)

logicky roznym pomerom glukoza/fruktoza ziskas roznu sladkost agave nectar
[ http://food.oregonstate.edu/learn/faq/faq_sugar53.html na konci su refs na sweetness ]

s tymi kcal to dost nechapem, kedze:
Carbohydrate consumed in food yields 3.87 calories of energy per gram for simple sugars [16] http://ndb.nal.usda.gov/ndb/foods/show/6202

inac imho cele picovina od zakladu riesit kcal, staci menej sladit a clovek si zvykne

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0 kcal + 30x sladsie ako cukor => stevia

[nepouzivam, len informujem. podobne ako si napisala, ja vedome nic nesladim cca. 14 rokov].

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jj dik, pocula som uz o tom
stotoznujem sa vsak s nazorom nizzsie, plus mam mega lacny source, takze je to pre mna idealne dochucovadlo rannej kase v office!

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predsa len vzdy lepsia alternativa sladidla vo vseobecnosti s pridanou hodnotou stopovych prvkov, nizkym glyk.indexom a zopar pozitivnych ucinkov na travenie, med ano, no je trocha nekompromisny v chuti, nie vsade sa mi ziada, agave je univerzalnejsie

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nuz stopove prvky su tam ozaj stopove - dala som si tu namahu vytiahnut pre vas data z http://ndb.nal.usda.gov/ndb/foods pre porovnanie stopovych prvkov a vitaminov

34039631.f7caa3a9.640.jpg

samozrejme ze tie cisla nie su nenulove akoby to bolo v pripade fruktozy/glukozy/sacharozy, ale v porovnani s nahodne vybranymi orechami alebo bananom, ktory je zas tiez pekne nabombovany sacharidmi, je to vskutku zanedbatelne na to aby sa dolo hovorit o "pridanej hodnote stopovych prvkov"

prosim pekne a to som zadala 50g agave/medu, co je mnozstvo tak na pol kolaca, kdezto tie ostatne su vramci jednej porcie

a rovnako zle je to aj pre med som zistila ;)

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pwned hard :)

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a to plati aj pre med od vcelara ci iba pre ten z tesca?

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vlastnosti medu mozu v zavislosti od lokality (resp. typu kvetov v nej) znacne kolisat (ci uz poddiel fruktozy/glukozy (med ktory lahko cukornatie ma vyssi poddiel glukozy (na ukor fruktozy)), alebo v mnozstve stopovych prvkov).

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pre ten z tesca to neplati

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a tam sa tie cisla ako lisia?

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Ak pod medom z tesca myslis cukrovu vodu z Ciny, tak tam bude este menej vsetkeho okrem vody a mozno cukrov. Plus pridane nejake zakazane pesticidy a podobne chutovky.

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ee, myslim normalny lokalny med ktory ale predavaju v tescu

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dobra otazka
neviem aku vzorku maju v USDA
ale nejake markantne a zazracne rozdiely by som neocakavala

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tipujem ze oficial

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toto je len taky nahodny zdroj co som nasla, ale fakt sa mi tym uz nechce viac casu zabijat; je to sice 1980 ale tie analyticke metody nebudu dnes o to lepsie ze by tie udajne boli o rady odveci

http://www.beesource.com/resources/usda/honey-composition-and-properties/

cize aj toho draslika ktoreho je tam najviac v tom co je 1600 mg/l, pricom 1l medu je cca 1.40 kg (src) co je 57 mg na 50 g medu, kebyze to davam do tej tabulky vyssie, je to cca 2x viac ako udaj USDA

The technical bulletin includes complete analyses of 490 samples of U.S. floral honey and 14 samples of honeydew honey gathered from 47 of the 50 States and representing 82 “single” floral types and 93 blends of “known” composition. For the more common honey types, many samples were available and averages were calculated by computer for many floral types and plant families. Also given in this bulletin are the average honey composition for each State and region and detailed discussions of the effects of crop year, storage, area of production, granulation, and color on composition. Some of the tabular data are included in this handbook.

a este tam pisu: The protein and enzymes of honey, though used as indicators of heating history and hence table quality in some countries, are not present in sufficient quantities to be considered nutritionally significant. Several of the essential vitamins are present in honey, but in insignificant levels. The mineral content of honey is variable, but darker honeys have significant quantities of minerals.

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a to sme nespomenuli rozdiely medzi manukovym, borovicovym a kvetovymi v bio-kvalite co mam v spajzi..(len na okraj k topicu, dnes pizza z kukuricnej muky, drozdie nakopnute repcukrom :)

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nuz lebo ich spominat ani netreba
neviem ci si docitala vobec ten prispevok