Re[7]: Pizza zo spaldovej muky :: Something smarter than us is going to emerge


node:	Re[7]: Pizza zo spaldovej muky
template:	4
parent:	Re[6]: Pizza zo spaldovej muky
owner:	elyxxyr
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created:	26.07.2014 - 14:35:14

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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

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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