Featured Keto Cowboy Beans day

[crazymoon]

JC222, Good looking beans and a great post!

 

[Gonna Smoke]

I've used the G Hughes for a long time. Aside from my beans I now prefer Famous Dave's SF BBQ as my fav. Have you tried it?

I have not, but will be on the lookout for it, thanks...

 

[chef k-dude]

Heck of a batch of beans there. I never thought of adding ground beef in my baked beans. I can see how, gram per gram that really spreads out the carbs and jacks up the protein.

When I low carbed, I used to use those black soy beans. I'll never forget the outrage on the low carb forum I was on at the time (now seems permanently parked) when they revised the nute panel up to where it is now. They are still (if one can believe the nute panels at all after that debacle) much lower carb than regular black beans (3+ times more expensive of course). But when they were first the big hit on the low carb scene they listed as something like 2 grams carbs (Atkins net) per half cup. We were eating them like crazy. Then they revised them up 2.5X! There was outrage in lowcarbland!

A trick with those is to freeze them. They are a bit firm out of the can and have to be cooked a long time to get them soft like regular black beans. I used to keep a couple cans in the freezer all the time and thaw them out before making a recipe. Something changed in the liquid too. It used to be more normal like a regular can of beans, then the liquid became gelatinous. Still smooths out when heated though. After freezing, thawing and rinsing, they can go in/on a taco salad for instance, uncooked (or un-recooked), and they taste and chew almost like regular black beans. Helps to warm them a bit before rinsing due to that gelatinous liquid. I used to also rinse a couple-three cans, drain and dry them on a towel, freeze them on a sheet pan, then put them in a freezer bag in the freezer so I could scoop or pour out and thaw just as much as I needed to add to stuff.

The problem with sucralose is that the powder is only about 5% sucralose; the remaining 95% of it is a bulking agent......malto dextrin. Glycemic index of 140-150; whereas sucrose is 75.

Can you link to any data on that? I know you have said you are virtually or actually a chemist or something, so I'm not questioning except I cant find any data...that I can understand at least, that says that. Trying to read the NIH and other deep dive studies is like reading the way the adults on Charlie Brown speak..."whah, whah, whah, whah, whah, whah, whah! I'm detailed but dont have the attention span for that!

 

[indaswamp]

Can you link to any data on that? I know you have said you are virtually or actually a chemist or something, so I'm not questioning except I cant find any data...that I can understand at least, that says that. Trying to read the NIH and other deep dive studies is like reading the way the adults on Charlie Brown speak..."whah, whah, whah, whah, whah, whah, whah! I'm detailed but dont have the attention span for that!

you can google "the bulk carrier for sucralose is maltodextrin" and get tons of hits and start reading. Here is one result:

https://drjessesantiano.com/maltodextrin-exposed-the-hidden-sugar-found-in-sugar-free-sweeteners/

 

[jcam222]

The problem with sucralose is that the powder is only about 5% sucralose; the remaining 95% of it is a bulking agent......malto dextrin. Glycemic index of 140-150; whereas sucrose is 75.

I would bet money that large companies making sauce are using liquid sucralose which is 100% sucralose. You are correct that the granulated versions have a ton of maltodextrin. I only use that in my cole slaw recipe which someday I may try to adapt to allulose.

 

[jcam222]

Heck of a batch of beans there. I never thought of adding ground beef in my baked beans. I can see how, gram per gram that really spreads out the carbs and jacks up the protein.

When I low carbed, I used to use those black soy beans. I'll never forget the outrage on the low carb forum I was on at the time (now seems permanently parked) when they revised the nute panel up to where it is now. They are still (if one can believe the nute panels at all after that debacle) much lower carb than regular black beans (3+ times more expensive of course). But when they were first the big hit on the low carb scene they listed as something like 2 grams carbs (Atkins net) per half cup. We were eating them like crazy. Then they revised them up 2.5X! There was outrage in lowcarbland!

A trick with those is to freeze them. They are a bit firm out of the can and have to be cooked a long time to get them soft like regular black beans. I used to keep a couple cans in the freezer all the time and thaw them out before making a recipe. Something changed in the liquid too. It used to be more normal like a regular can of beans, then the liquid became gelatinous. Still smooths out when heated though. After freezing, thawing and rinsing, they can go in/on a taco salad for instance, uncooked (or un-recooked), and they taste and chew almost like regular black beans. Helps to warm them a bit before rinsing due to that gelatinous liquid. I used to also rinse a couple-three cans, drain and dry them on a towel, freeze them on a sheet pan, then put them in a freezer bag in the freezer so I could scoop or pour out and thaw just as much as I needed to add to stuff.


Can you link to any data on that? I know you have said you are virtually or actually a chemist or something, so I'm not questioning except I cant find any data...that I can understand at least, that says that. Trying to read the NIH and other deep dive studies is like reading the way the adults on Charlie Brown speak..."whah, whah, whah, whah, whah, whah, whah! I'm detailed but dont have the attention span for that!

I remember exactly when they changed that labeling! Even now though the next carbs are far below any other bean

 

[indaswamp]

From Google A.I. combing search results:

"Yes, Splenda sweetener contains maltodextrin, which is used as a bulking agent along with dextrose. The sucralose content in Splenda is relatively small, making these fillers necessary for texture and volume."


People think they are eating healthy by using these artificial sweeteners, not realizing the filler used has a more pronounced effect on insulin levels in the body. You would be better off just using table sugar IMO.

Sorry for the tangent highjack of your thread Jeff!

 

[indaswamp]

I would bet money that large companies making sauce are using liquid sucralose which is 100% sucralose. You are correct that the granulated versions have a ton of maltodextrin. I only use that in my cole slaw recipe which someday I may try to adapt to allulose.

That could very well be true. I did notice that Modified Corn Starch is listed on the Hughes Barbecue Sauce label. No idea WHICH modified starch it is though, there are many. Some bad, some not so bad.....

 

[jcam222]

That could very well be true. I did notice that Modified Corn Starch is listed on the Hughes Barbecue Sauce label. No idea WHICH modified starch it is though, there are many. Some bad, some not so bad.....

Yep I've seen it. Likely not a lot. It's one of the least of the evils for sauce though.

 

[JLinza]

Lookin darn good Jeff.